Teh adalah minuman penyegar yang sudah lama dikenal dan membudidaya di Indonesia. Teh daun jambu air diolah menjadi minuman teh dengan penambahan bunga melati. Hal ini dengan tujuan untuk memberikan dampak positif bagi kesehatan. Pnelitian ini fokus untuk menganalisis karakteristik teh daun jambu air (Syzygium aqueum) dengan penambahan bunga melati (Jasminum sambac ait). Pengolahan teh ini menggunakan metode pengeringan Sun Drying (dibawah sinar matahari). Pemilahan teh ini dilakukan 2 macam yaitu bagian tengah dan pucuk. Kemudian di analisis karakteristik fisik dan kimia mulai dari kadar air, pH, tingkat kejernihan, total padatan terlarut, kadar abu dan uji sensoris. Pengolahan data menggunakan SPSS 16 (ANOVA). Formulasi perbandingan yang digunakan yaitu 1:1, 1:1,25 dan 1:1,5 dengan berbahan dasar daun jambu air dan penambahan bunga melati. Hasil dari uji pH, kejernihan, total padatan dan uji sensoris aroma berpengaruh nyata terhadap letak pemetikan daun jambu air. hasil uji kadar air, kadar abu dan uji sensoris (warna dan rasa) tidak berpengaruh nyata. Berdasarkan hasil tabulasi uji sensori kesukaan keseluruhan formulasi terbaik teh daun jambu air adalah pada pucuk dengan perbandingan bunga melati 1:1,25. Kata Kunci: Teh daun jambu air, analisis karakteristik, analysis of variance (ANOVA).

Tea is a refreshing drink that has long been known and cultivated in Indonesia. Guava leaf tea is processed into tea drinks with the addition of jasmine flowers. This is intended have a positive impact on health. This study focuses on analysis the characteristics of guava leaf tea (Syzygium aqueum) with the addition of jasmine flowers (Jasminum sambac Ait). The processing of this tea uses Sun Drying method. Sorting this tea is done in 2 types, namely the middle and top leaf. Then the analysis of physical and chemical characteristics ranging from water content, pH, clarity level, total dissolved solids, ash content and sensory test. Processing data using SPSS 16 (ANOVA). The comparison formulations used are 1: 1, 1: 1.25 and 1: 1.5 with water guava leaves and the addition of jasmine flowers. The results of the test for pH, clarity, total solids and aroma sensory test is significantly affected the location of picking guava leaves. Test results for water content, ash content and sensory test (color and taste) were not significantly affected. Based on the results of the sensory test tabulation, the best overall formulation preferences is on the top leaf with a ratio of 1: 1.25 ny guava leaf and jasmine flowers. Key Words : Guava leaf tea, chemist and physic analysis, analysis of variance (ANOVA).