The FRAP of a sample is regarded as significant indicator of its potential antioxidant capacity. The antioxidant capacity measured by the FRAP method was in the range of 0.86–461.0 mmol TEAC,and the average value was 46.87 mmol TEAC (Table 2). Antioxidant capacity measured by FRAP showed the same relationships as DPPH and ABTS methods, but most TEAC values were higher. Teng Cha (H109) exhibited the highest antioxidant capacity (461.0 mmol TEAC), followed by Yue Ji Hua (H90, 334.96 mmol TEAC). The low-est FRAP value was observed in Hong Xue Cha (H110, Lethariellacladonioides). Among all the green teas, FRAP values were in the range of 184.07–271.86 mmol TEAC, and the average value was 221.22 mmol TEAC (Supplementary Table 1 and Table 2).