Comparative studies on proximate, phytochemical and sensory evaluation of Asystasia gangetica and market herbal tea were investigated. Fresh leaf, herbal tea powder and hot water tea extract samples were subjected to proximate and phytochemical composition while hot water tea extract samples were subjected to sensory evaluation using conventional standard methods. Result obtained from the investigation ranged as follows: 10.94 to 91.96, 2.09 to 18.72, 4.94 to 7.95, 0.55 to 2.38, 1.31 to 2.99 and 3.22 to 63.38%; 1.08 to 2.47, 0.45 to 3.89, 1.69 to 8.28, 1.01 to 6.84, 0.86 to 4.29%; 0.52 to 2.43 mg/100g for moisture, crude protein, crude fiber, fat, ash, carbohydrate, flavonoids, alkaloids, saponins, tannins, steroids and hydrogen cyanide, respectively. Sensory evaluation results for A. gangetica and market herbal tea hot water extract were 4.88 and 5.12; 5.6 and 5.68; 4.96