Background :Tea products are not only produced from tea leaves, but can be produced from other leaves such as okra leaves. The majority of chemical content in tea are polyphenolic bioactive compounds, including flavonoids. Flavonoid compounds are secondary metabolites which have a core structure and are included as polyphenol compounds because they contain two or more hydroxyl groups. Tannin in the term of tea was called a catechin. Catechins are the main substance in tea. The aim of the study was to determine the effect of drying duration on tannin levels of okra leaves (Abelmoschus esculentus [L.] Moench).Method :The method used was the experimental method using RAL (Complete Random Design) with three repetitions. Tannin levels were tested using UV-Vis spectrophotometers and pure tannins as standard curves. Result : The average of tannin in okra leaf tea showed 2.89 and 3.85. In this study, tannin levels showed that there was a significant effect of drying duration on tannin levels in okra leaf tea (p 0.00). In the hedonic test of flavour in samples F1 (30 minutes drying) and F2 (60 minutes drying), there was no significant difference in each treatment (p 0.542). In the hedonic test of taste, samples F1 and F2 showed no significant difference in each treatment (p 0.943).The hedonic quality test results for colours in F1 and F2 show no significant differences in each treatment (p of 0.870). The hedonic quality test results for flavor in F1 and F2 showed no significant difference in each treatment (p 0.519). The results of the hedonic quality test on taste in F1 and F2 showed no significant difference in each treatment (p 0.418).Conclution : The best temperature used in making okra leaf tea was 500 C. There was significant effect on tanin level in okra leaf tea (p 0,00) and there were no significant difference for hedonic test and hedonic quality test.Okra leaf tea with 30 minutes of drying had tannin content of 2.89%, while okra leaf tea with 60 minutes of drying had tannin content of 3.85%.