This study aims to learn the effect of the addition of different concentrations of tea on protein digestibility and physical properties of the product. This study has been completed from February to July 2014. This study begins with the process of making instant teh talua, then continue with product analysis. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data were analyzed statistically by F test and if significantly different, followed by Duncan's

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... st New Multiple Range Test (DNMRT) at 5% level. The treatment in this study include A (Without Tea Extract), B (5 g of Tea Extract in 100 ml of water), C (10 g of Tea Extract in 100 ml of water), D (15 g of Tea Extract in 100 ml of water), and E (20 g of Tea Extract in 100 ml of water). The results of this study showed that the addition of treatment between different tea extract gives significant effect on protein content, water-soluble portion, protein digestibility, and no significant effect on moisture content and water activities.