This research was carried out to evaluate the sensory properties and phytochemical composition of beverage from teabag produced from avocado seed powder, sample (ALI). Commercial Lipton teabag sample (LT2) was used as a control. The pH of both samples determined were 6.98 sample ALI while sample LT2 had 6.61. From the results obtained from the sensory evaluation carried out on the avocado seed, the mean scores for sample ALI was 6.80 and 8.30 for LT2 for taste, ALI had 7.40 whileLT2 had 7.30 for flavor ALI had 6.70 while LT2 had 8.00 the overall acceptability for ALI 7.00, while for LT2 7.80. From the result above, Avocado seed tea could be said to have comparable value with commercial Lipton (LT2). The phytochemical analysis carried out on ALI (avocado seed powder), the results obtained showed these values; for flavonoid 3.01%, saponin 11.64%, polyphenol 13.4452mg/L, Tannin has 5.18%, Alkaloid 5.66%, then phenolic compound 6.62mg/L. The results obtains showed that avocado seed powder could be said to have considerable amount of phytochemicals which are good for human health, hence can be recommended for consumption. Also packaging in teabags, can make for easy consumption as well as commercialization. Keywords: Avacado, seeds, teabags, sensory, phytochemicals