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Requirements to technological water quality for tea drinks preparation Olena Kovalenko, Dmytro Vietrov Odesa national academy of food technology, Odesa, Ukraine Introduction. The purpose of research – to develop evidence-based requirements to technological water for tea drinks prepare. Materials and methods. Large leaf black and green tea production of Sri Lanka. Model solutions. Determined of the total content of polyphenolic substances in tea drinks was measured with the method of Folin-Chokalteo. Determination of other indexes was determined with standard methods. Results and discussion. With concentration of total hardness equal to 7 mmol/dm3 occurred a decrease of polyphenolic substances content on 179 mg/dm3 (from 439 to 260 mg/dm3) in a black tea drink, and on 184 mg/dm3 (from 816 to 632 mg/dm3) polyphenol substances in the green tea drink. Presence of salt of hardness in the water adversely affected the color, taste and aroma of the tea drinks. Best taste has tea drink prepared on water with a value of TDS at 200 mg/dm3. The value of indicator of permanganate oxidation more than 1 mgO2/dm3, the organoleptic characteristics of the tea drinks, especially taste, are deteriorates. At a concentration of residual free chlorine at 0,2 mg/dm3 the taste lost expressive sequences, and smell of tea, especially green, became a barely perceptible. When residual free chlorine concentration is over 0,4 mg/dm3 for green tea drink and over 0,5 mg/dm3 for black tea drink it is begin to feel the smell of chlorine, causing a desire to abandon the consumption of drinks. The content of residual free chlorine in the water cause a reduction of content of polyphenolic substances, vitamin C and caffeine in drinks. If the concentration of residual free chlorine is 0,5 mg/dm3, the content of polyphenolic substances are reduced 11 % in black tea drinks, and 8,5 % in green tea drinks. For preparation of tea drinks with good organoleptic properties and minimal loss of nutrients we recome