The purpose of this research is to determine the quality of black tea and the ratio of the best solvent to the characteristics of the black tea extract produced. While the goal is to create tea products that are more practical and efficient in use. The experimental design for this study was a Randomized Block Design (RBD), with a 3 x 3 factorial pattern, each treatment repeated 3 times. The treatment design that will be carried out in this study consists of two factors, namely the type of quality factor of black tea and solvent ratio. The analysis includes physical responses (solubility), chemical response (content of water, caffeine, theaflavin, and thearubigine), and organoleptic reapons that use hedonic methods with attributes of color, aroma and taste