High intake of berries is a tendency and their health properties have been proved by the science. However, large amounts of functional compounds are found in the fruits peel, which are food waste. Tea is the second most popular global beverage and the Jaboticaba peel (JP) infusion could be an alternative to use this waste from Brazilian berry besides contributing to functional compounds intake. Our work evaluated the bioactive profile of the aqueous extract of JP (Myrciaria jaboticaba) Tea (25 g L-1). The JP corresponded to 35% of fruit weight and its caloric value was 374.55 ± 1.05 Kcal 100 g-1. Total fiber content was about 30 g 100 g-1, with highlight to soluble portion (8.50 ± 0.21 g 100 g-1) and pectin (9.00 ± 0.16 g 100 g-1). Aqueous extract (JT) showed great antioxidant potential: 884.01 ± 37.20, 515.68 ± 30.18 and 415.4 ± 14.7 umol TE in 100 ml according to FRAP, DPPH and ORAC, these can be compared to findings in Isabella grape juice. IC50 in JT was 3.54 mg ml-1. The phenolic, flavonoids and anthocyanin content were 54.55 mg GAE, 8.33 mg catequin and 4.34 mg cyanidin 3-glucoside in 100 ml, the first can be compared to that found in a traditional tea – Mate and other berries teas. In a JT cup (200 mL) there is about 120 mg GAE, which could enhance the bioactive intake, which is 48 GAE mg day-1 on average in Brazil. Large amounts of total cyanidin (261.5 ± 7.6 g mL-1) and elagic acid (39.9 ± 8.9 g mL-1) were found in JP aqueous extract by LC-DAD-ESI-MS. The tea color was stable in refrigerated conditions without additives during one week. These findings confirm that JP aqueous extract could be a good way to enjoy functional properties saved inside Jaboticaba peel.