Minuman teh merupakan minuman yang digemari hampir semua golongan umur karena selain memberikan efek menyegarkan juga mempunyai manfaat kesehatan. Saat ini pemanfaatan daun kelor sebagai produk makanan minuman karena manfaatnya yang baik untuk kesehatan sedang berkembang. Berdasarkan hal tersebut, maka dibuat pengembangan minuman teh hitam dengan daun kelor. Untuk mengetahui mutu teh hitam daun kelor, maka dibuat berbagai formulasi. Tujuan penelitian untuk mengetahui bagaimana pengaruh formulasi daun kelor dan teh hitam terhadap mutu teh yang dihasilkan. Formulasi daun kelor dengan teh hitam, yaitu 75:25, 80:20, 85:15, 90:10, 95:5. Data dianalisis dengan analisis varian (ANAVA). Jika hasil uji ANAVA menunjukkan perbedaan nyata maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan formulasi daun kelor dengan teh hitam berbeda nyata (α = 0,05) terhadap kekentalan, kadar karbohidrat, total padatan terlarut, kadar tanin, warna dan rasa secara organoleptik. Formulasi teh daun kelor teh hitam 85:15 paling disukai. Minuman ini berwarna coklat, beraroma agak langu, dan berasa agak sepat, dengan kekentalan 1,90 cP, kadar air 3,21%, abu 7,51%, lemak 1,12%, protein 8,68%, karbohidrat 8,02%, pH 7,18, total padatan terlarut 5,31% dan kadar tanin 3,89 ppm. Disarankan untuk membuat teh hitam daun kelor dalam bentuk teh celup sehingga penyajiannya menjadi lebih cepat, mudah dan praktis.Kata kunci : teh hitam, daun kelor, minuman menyegarkan AbstractTea is a favorite drink from children to adults because tea provides a refreshing effect and health benefits. Currently the utilization of Moringa leaves as a food or beverage product is growing because of its good benefits for health. Based on this, then made the development of black tea drinks with moringa leaves. To determine the quality of black tea with moringa leaves, then made various formulations products. The purpose of this research is to know how the effect of leaf and black tea formulation on the quality of tea produced. Moringa leaf formulation with black tea, which are 75:25, 80:20, 85:15, 90:10, 95: 5. Data were analyzed by analysis of variance (ANAVA). If the ANAVA test results showed that there are significantly differences, then proceed with Duncan test. The results showed that moringa leaves with black tea formulation were significantly different (α = 0,05) to viscosity, carbohydrate, total soluble solid, tannin contents, color and taste organoleptically. The moringa leaves and black tea formulation 85:15 is most preferred. This drink is brown, slightly flavored and slightly bitter, with 1.90 cP thickness, 3.21% moisture, 7.51% ash, 1.12% fat, 8.68% protein, 8.02 carbohydrates % contents, pH 7.18, total dissolved solids 5,31% and tannin 3,89 ppm. It is advisable to make black tea moringa leaves in the form of tea bags. It will becomes faster, easier and practical when consumed.Keywords : black tea, moringa leaves, formulation