Objective: The purpose of this study is to determine the inhibition effects of water-extracted green and black tea on S. aureus. Method: Green and black teas in this study were planted in Chiang Mai. The water-extracted teas were prepared by added 8 grams of tea in 40 milliliters distilled water and boiled for 10 minutes. The solution was filtered using cellulose acetate filter. Both types of water-extracted teas in 3 concentrations (25%, 50% and 100%) had been tested with S. aureus ATCC 25923 and S. aureus from 4 clinical samples, of which 2 in 4 samples were Methicillin resistance Staphylococcus aureus (MRSA) by agar cup plate, dilution tube test and agar-disc diffusion methods. The inhibition effects of water-extracted teas and Cloxacillin on the growth of S. aureus were compared by measuring the clear zone. Result: The result showed that both types of water-extracted teas had antibacterial effects on all samples of S. aureus and had the minimum inhibitory concentration (MIC) at 25 (green tea) and 50% (black tea) of the original concentrations respectively. At the original (green tea) and 50% (black tea) concentrations had antibacterial effect on S. aureus at the same level as 10 nanogram/milliliters Cloxacillin. Conclusion: From the results, green and black teas were kinds of herbs that could be used for inhibiting S. aureus.

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