The consumption of herbal infusions is considered to be beneficial due to the presence ofphytochemicalsthat are closely associated with several health benefits. Phytochemicals andin-vitroantioxidant potentials of 11 bamboo leaf samples and their infusions were compared with some commercially availableherbal teas. Total content was highest in dry samples of Assam green tea (1517.50 ± 0.005 mg/100 g) andBambusanutans(1475.03 ± 0.012 mg/100 g). The reduction in the content in infusions ranged from 24.54% to 64.17%. Totalflavonoidcontent andvitamin Cwere reduced by more than 50% in infusions. Lower reductions in ferric ion reducing antioxidant power and 2, 2-diphenyl-1-picryl-hydrazylfree radicalscavenging activities were observed in infusions when compared to dry samples, with exception ofDendrocalamus asperandHibiscus sabdariffa. Bamboo leaves showed higher contents ofvitamin Eandphytosterolcontent whereastannincontent was higher in green tea samples. Green tea had the highestantioxidant activity, followed by bamboo leaves, jasmine green tea and tulsi green tea.Hibiscus sabdariffaandCymbopogon citratushad the least antioxidant activity amongst the analyzed samples. In view of its high antioxidant activity, bamboo leaves could be an alternative to green tea or could be used in combination with green tea.