The objective of this work was to remove tannin from the cashew juice so that it could be used asa drink which contained a high concentration of vitamin C. The substances used for this purpose were polyvinylpyrrolidone (PVP), albumin and bentonite. The variable parameters were concentration, temperature and pH. The three absorbents used were able to reduce tannin concentration in the juice. Of the three absorbents, PVP was most effective followed by albumin and bentonite. The optima concentrations of the absorbents for removal of tannin were 0.4 percent for PVP and albumin and 24 percent for bentonite. Maximal pH for the extraction was 8.5 for PVP, 9.5 for albumin and 10.0 for bentonite. Removal of tannin increased slightly with the increase in temperature. A stirring time of 5 minutes was sufficient for PVP and albumin. However, for bentonite, 30 minutes were needed to obtain the maximum extraction. The use of bentonite caused an increase in the pH of the juice. However, the Vitamin C content decreased during the removal of tannin especially when oentonite and albumin were used.