The present research was conducted to apply Condonopsis javanica root extract for the production process of instant tea by using the convection drying technology. The characters of the obtained-powder were affected by some factors including maltodextrin concentrations of 30%, 40%, 50% and 60% (w/w), extract concentrations of 5%, 10%, 15%, and 20% (w/w), drying time of 15 h, 20 h and 25 h and drying temperatures of 60°C, 70°C, and 80°C. The appropriate results showed that the parameters were 40% maltodextrin, 10% extract and drying conditions at 70°C for 15 h. As a result, the physiochemical properties of instant tea products were analyzed for moisture content (%), total phenolic content (mg GAE/g of the sample), and solubility (%) which have achieved values of 2.463, 0.537 and 97.12, respectively. The final product was good with a score 15.32 of a maximum 20 points according to TCVN 3215-79. The production of Condonopsis javanica instant tea by using the convection drying method/technology could give a healthy product and bring a high potential application in the beverage industry in the future.