To investigate the physiological activities and development of tangerine peel tea, we examined the antioxidant effect of tangerine peel tea and determined the physicochernical characteristics including proximate composition, mineral contents, color values and sensory evaluation. The wet weight composition of tangerine peel tea was $61.6pm0.3mg$ of crude carbohydrate, $15.0pm20mg$ of crude lipid, $8.3pm2.1mg$ of crude Protein and $7.6pm0.1mg$ of crude ash. The pH of tnagerine peel tea decreased with increasing preparation temperature. The Hunter color values (L and a values) generally increased with increasing preparation temperature. Total phenolic contents of tangerine peel tea were $16.0 mg\%;at;60^{circ};18.9mg\%;at;80^{circ}C;and;20.9m\%;at;100^{circ}C$. As the preparation temperature of tangerine peel tea increased, the radical scavenging activity (DPPH) also increased obviously. In the sensory evaluation, the tangerine peel tea prepared with 1 g at $80^{circ}C$ obtained the best result with high scores in overall acceptability