Consuming antioxidants is necessary to combat the harmful effects of free radicals. The banana plant (Musa paradisiaca) is one of the plants that contains antioxidants and is widely available in Indonesia. This study aims to determine the comparative effectiveness of banana stem tea bags (F1), widuri flower tea bags (F2), a combination of banana stem and widuri flower tea bags (F3), and a combination of only additional ingredients, namely mint leaves and stevia leaves (F4). We conducted physical tests and phytochemical screening on the tea bag brewing water. We also conducted antioxidant tests using the 2,2-Diphenyl-1 picrylhydrazyl (DPPH) method. Finally, we conducted a hedonic test to evaluate preferences. Results: All teas have a pH of 7. F1-F3 have a water content of 1%, and F4 has a water content of 0.95%. Only formulas F1 and F2 contained alkaloids, all formulas contained flavonoids, and all formulas except F4 contained tannins. The tea bags from F1-F4 had IC50s of 125, 256843 ppm, 121.913153 ppm, 42.7253669 ppm, and 147.505285 ppm, respectively. We classified the antioxidant value of F3 as strong. In the hedonic test, panelists tended to like the color of tea bags F1 and F1, the taste of F1, the aroma of F1 and F3, and the packaging of F1 and F2. According to the study's findings, banana stem tea bags infused with additional ingredients in the form of mint leaves and stevia leaves had moderate antioxidant activity. The combination with widuri flowers increased its antioxidant activity