Purpose: Twelve root vegetables are commonly domestically consumed in Korea.This study aimed to develop an inner beauty tea with the highest antioxidant activity prepared from the root vegetables. Methods: The antioxidant activities of these root vegetables and the corresponding teas prepared from them calculated by measuring the total polyphenol content and the radical scavenging activities of 1,1-diphenyl-2picrylhydrazyl (DPPH). The color, mechanical properties, textural characteristics, mineral content, and physiological activity of the teas were also measured. Results:The total polyphenol content of the 12 root vegetables was highest in burdock (72.09 mg tannic acid equivalent [TAE]/g) and lotus root (8.86 mg TAE/g). DPPH radical scavenging activity was also higher in burdock (90.21%), and lotus root (87.83%).The total polyphenol content and DPPH radical scavenging activity of roasted burdock (RB) extract tea was 99.86 mg TAE/g, and 89.11 μg/mL, respectively, with the highest values obtained at 90℃ extraction temperature. The pH (6.24) of roasted lotus root (RL) extract tea was the highest at 70℃. The lightness (63.08) of RL root extract tea was the highest at 50℃. The redness (2.34) of RB extract tea was highest at 90℃, while its yellowness (31.03) was highest at 70℃. These results suggest that roasting and leaching at high temperatures are efficient methods to increase antioxidant activity. Conclusion: The excellent antioxidant activities of lotus root and burdock make tem useful ingredients for inner beauty teas.