An experiment was conducted to study the influence of type and concentration of inoculum on physico-chemcial, biochemical and sensory attributes of bio-tea, a fermented beverage. As pellicle, fermented broth and cells contain viable microorganisms, all the three were to standardized for the type of inoculum for desirable fermentation. The beverage prepared using broth as starter was highly acceptable in terms of all the sensory attributes having pleasant aromatic and mildly acidic flavor with OAA scores of 98.75, followed by the beverage prepared using cellulosic mat as starter (72.90). The beverage prepared using cells was not appreciated by the trained panel. The highest values for pellicle weight (26.81g), titrable acidity (1.21%), alcohol (2.22%) and reducing sugars (l4.22mg/ 100m!) in case of broth as starter resulted in the most desirable fermentation. Within the range of the inoculum concentration studied (I ml to I Omi/IOO ml of tea decoction), 5 ml of freshly, fermented broth per 100 ml of tea decoction yielded the best quality beverage.