Highly reactive free radicals and oxygen species are present in biological systems from a wide variety of sources. These free radicals may oxidize nucleic acids, proteins, lipids, DNA and can initiate degenerative disease. Antioxidants in vegetables, fruits and tea are the core factors for the observed efficacy of these foods in dipping the incidence of chronic diseases including heart disease and some cancers. Bitter gourd or Karela (Momordica charantia) belongs to the family cucurbitaceae. It is high in vitamins and an excellent source of iron and calcium. Fruits, young shoot and flowers are used as vegetables. It is also known to cure diabetes, arthritis, rheumatism, asthma, warts, abscesses and ulcers. In the present study bitter gourd tea was developed and its nutritional facts and antioxidant potentials were assessed through reducing power assay (RPA). From this study it was found that Bitter gourd tea had low fat (0.23 ± 0.02 g/100g) but high fiber (14.87± 1.65 g/100g) and protein (21.83± 1.94 g/100g), A concentration dependent reducing potential were exhibited by the bitter gourd tea and these results indicated that it may used as a potential source of natural antioxidant.