In order to study food functionalities, we have determined the total polyphenol contents and radical scavenging activity in Ku-ding cha compared to green tea and mate tea. Samples of Ku-ding cha were from commercial items in China, and they were divided into 6 groups (broken, contorted, cut, crumpled, ball, spiral) according to their forms. The radical scavenging activity was analyzed using the DPPH-HPLC method. Some samples showed a high activity compared to that of green tea which is known as a strong radical scavenger. The antimutagenic activity was analyzed using the Ames test. The contorted group and the ball group showed strong activities, and the broken group and the crumpled group showed weak activities. Each sample in the same groups had a similar activity. We studied the cluster analysis using the data in this study and as previous study who contents consisted of free amino acids, minerals and total polyphenols. As a result, the samples in one group were approximately classified into the same cluster. The higher activity of the contorted group and the ball group in Ku-ding cha may be related to its value as a functional beverage.