Dulanjalee, A. G. C.Wijesinghe, W. A. J. P.2022-02-172022-02-1720159789550481088http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/8376/37-TEA-Development%20of%20Tea%20incorporated%20Jackfruit%20%28%20Artocarpus%20.pdf?sequence=1&isAllowed=ySince few decades tea has become one of the most famous and commonly consumed beverage which only second to the water in the world. There is evidence that the bio active compound like polyphenols, flavonoids, catechins, caffeine which comprise in tea are responsible for the human health ( Puneet, 2013 ) by helping to reduce the risk of cardiovascular diseases and some forms of cancer, promoting oral health, reduce blood pressure, helping for weight control, improving antibacterial and antiviral activity etc. Jackfruit is an excellent source of phytonutrients including lingans, isoflavones and saponins which all have anti-cancer properties due to their capacity to protect the body from the effects of free-radicals, slowing the degeneration of cells that can lead to degenerative diseases. Jackfruit also provides small amounts of essential fatty acids with an ideal omega 3 to omega 6 ratio of roughly 1:2. We now know that the ratio at which we consume these essential fatty acids is just as important, if not more important than how much we consume of them (Baslingappa, 2012). The ripened jackfruits have appealing flavor, color, and a taste that can be used to prepare a delicious fruit drink enriched with vitamins. Therefore, this research was carried out to develop a tea incorporating jackfruit cordial which enrich with nutritional and stimulant effect with the endurable cost of production and maximizing the consumer satisfaction. Methodology There were two treatments conducted by changing tea type as green tea and black tea and amount of tea. Jackfruit to tea combination was evaluated and trial was done in order to find the best overall acceptability and finally three treatments were prepared and evaluated on sensory, chemical and microbiological basis. The sensory evaluation was done using 30 untrained panelists. In chemical analysis, proximate composition was determined for moisture content, crude fat, crude protein, ash and carbohydrate for content. pH value, brix value and microbiological analysis were done for Escherichia coli, Total Plate Count (TPC) and Yeast and mold in weekly for 1 month and analyzed by using Friedman nonparametric statistical method.enAgricultureExport AgricultureTea IndustrialsTea TechnologyFruitBeverageOther