Abstract: Tea polyphenols has strong antioxidant activity, which shows preventive and therapeutic effects on a variety of diseases. In order to understand the synergistic anti-oxidative effects between tea polyphenols and other antioxidants, we tested the antioxidant capacity of tea polyphenols and vitamin C/E by scavenging free radical and total antioxidant capacity determination. The results showed that, at the lower concentration of tea polyphenols (50 mg/L and 100 mg/L), vitamin C/E did not significantly enhance the effects of tea polyphenols on scavenging various free radical. But at the higher concentrations (200~400 mg/L), vitamin C/E enhanced the effects of tea polyphenols on scavenging various free radicals. Meanwhile, vitamin C/E also increased remarkably the FRAP value of tea polyphenols at the higher concentrations, which meand that tea polyphenols and vitamin C/E had an obvious synergistic antioxidant effect at the higher concentrations.