“Kargasok” is an artisanal drink with a tangy, slightly sparkling flavour obtained by fermenting sweet tea (green or black tea). This drink is highly prized for its therapeutic properties and a source of income to the producers but, its quality attributes are still unknown. The aim of this study was to highlight the manufacturing process and characterize the quality of “Kargasok” beverage. A survey was conducted in three divisions of the Far north region (Diamaré, Mayo dany and Mayo kani). Fifty-four (54) samples of “Kargasok” were randomly sampled and the sensory, physicochemical, phytochemical and microbiological properties were assessed according referenced techniques. The processing of “Kargasok” tea is rudimentary with two main steps, extraction either by decoction or infusion following with an “aerobic” fermentation. “Kargasok” drink had a mean pH of 3.41, total acidity between 5.76gL-1 and 6.11gL-1, sugar content ranging from 2.82 gL-1 to 3.14 gL-1, an average electrical conductivity of 669 μs/cm. The indigenous tea is rich in polyphenols (1717.54 mgGAEL-1) with relevant antioxidant activities. Unfortunately, the microbial quality is unsatisfactory. However, the panellists judged “Kargasok” as orange-brown to brown in colour, sour and more fluid. The results suggest that “Kargasok” is a functional drink with huge potentials despite its production remains non-conventional.