There is a growing interest in herbal teas due to their health promoting properties. In this study, chemical composition, antioxidant activity and consumer acceptance of Buddleja saligna herbal teas were determined. Protein (14 g/ 100 g) and carbohydrate (85 g/ 100 g) were the major nutrients in fresh leaves and processed green, oolong and black teas. Ash, crude fiber and lipids were very low in all samples. Fe contents of oolong and black (28 mg/100 g) were almost twice that of fresh leaves. Green tea infusions showed the highest total phenolic contents (5 GAE g/ml), which were twice those of oolong and black teas. By DDPH (2,2-diphenyl-1-picrylhydrazyl) assay, black tea infusion exhibited a slightly high radical scavenging activity (81.5 %±3.8) compared to green tea (78.6±3.7) and oolong (78.4±2.8). Oolong tea and black teas were the most liked for their taste and mouth feel compared to green tea.