Niroshani, A.CGunathilaka, R.P.DBandara, S.M.I.P.G2021-02-092021-02-0920122235-9877http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/5845/207-2012-Development%20of%20Reference%20Sensory%20Profile%20for%20Uva%20Black%20Tea%20and%20%E2%80%98House%20of%20%20Quality%E2%80%99%20for%20Uva%20Tea.pdf?sequence=1&isAllowed=ySensory Evaluation is a novel technique which is used to identify sensor) attributes of food and beverages. Application of sensory evaluation techniques for tea industry is a current necessity to determine variations in sensory attributes associated with processing variables, geographical regions, types of tea grades etc and helps to resolve numerous other issues important to Tea industry. House of Quality is a systematic approach to fulfi11 the consumer needs and accurately relate with the technical design, production planning and production process. This study is an effort to identify reference sensory characteristics associated with Uva Region and provide proper guidance to enhance black tea quality in Uva region tea industry through House of Quality.enTea Technology and value AdditionTea process Engineering and factor AutomationFood SienceOther