The aim of this study was to specify the influence of brewing time of fruit teas on their quality factors. As the research material were selected five kinds of fruit teas: chokeberry, blackcurrant, elderberry, wild rose and hibiscus. The total polyphenol amount, antioxidant activity and colour parameters were analyzed. Consumers' preferences in terms of smell, colour and taste of analyzed fruit teas were also examined. It was shown that the longer the brewing time was the higher amount of extracted compounds, antioxidant activity and generally darker infusions were.