To explore the effect of selenium yeast and tea polyphenols on production performance and antioxidant activity in serum of laying hens, a total of 810 healthy 44-week-old hens laying green shelled egg were randomly divided into 9 treatments, with 5 replicates in each treatment and 18 hens in each replicate, and fed diets added with different levels of selenium yeast (0, 0.25, 0.50 mg/kg) and tea polyphenols (0, 200, 400 mg/kg) for a pre-test period of 7 d and a test period of 28 d. The results showed the addition of selenium yeast and tea polyphenols to diets made an increasing trend of average egg weight and laying rate (P>0.05) and a reduction of feed/egg ratio (P<0.05). Diets supplemented with 0.25 and 0.50 mg/kg selenium yeast significantly improved serum GSH–Px activity and T–AOC (P<0.01) and significantly reduced MDA content (P<0.01), and the T–SOD activity with these diets showed an increasing trend (P>0.05); diets supplemented with 200 and 400 mg/kg tea polyphenols significantly enhanced the serum T–SOD activity (P<0.01) and T–AOC (P<0.05) and significantly reduced MDA content (P<0.01), and the GSH–Px activity showed an increasing trend (P>0.05); the effects of interaction between selenium yeast and tea polyphenols were not significant on production performance (P>0.05), but significantly affected the antioxidant capacity in serum of hens (P<0.01 or P<0.05). It is concluded that the basal diet supplemented with 0.25 mg/kg selenium yeast and 400 mg/kg tea polyphenols doesn’t make an antagonism effects on production performance but make a synergy effect on the improvement of antioxidant activity of hens.