Stability Analysis of Peko Production in Some Genotypes of Indonesian Tea Using AMMI

White tea is made from peko shoots, which is beneficial for human health as an antivirus including avian influenza, antidiabetic, anticancer, antimicrobial, and reduces oxidative stress. White tea production is still low due to the lack of peko shoot production as its raw material. This study aims to evaluate the stability of peko production of 9 Indonesian tea genotypes in producing peko shoots. Nine tea genotypes were observed at six different times. The research was conducted in a randomized block design with four replications. The time is treated as a location factor in the AMMI model, and can be assumed to be independent of each other. The results of the study showed that the main effect of time was significant for KUI1 and KUI2 tea genotypes. In the biplot it appears that GMB 3, GMB 4, Tambi 1, and Kiara 8 are stable genotypes. GMB 3 and Tambi 1 have higher stability, respectively with an average percentage of peko shoots over banji shoots of 38% and 39%. The stable genotypes could be recommended for further development. Keywords: white tea, AMMI, randomized block design