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The objective of this study was to determine if there was a significant difference in the amount of sweet steviol glycosides in Stevia rebaudiana Bertoni cultivated in four locations in Sabah, that are Beaufort, Ranau, Sipitang and Tenom. This was done by analyzing the concentration of stevioside, the major component of steviol glycoside in S. rebaudiana, using High Performance Liquid Chromatography (HPLC). Sensory analysis was also performed to determine if those differences were detectable by the human tongue. Results from HPLC analysis showed that the content of stevioside in all four leaf samples varied significantly (p<0.05) with the location they originated from. Samples from locations situated at higher altitudes showed higher stevioside content. S. rebaudiana stem samples were also analysed to determine for significant amounts of steviol glycosides but the presence of stevioside was found to be insignificant, thus justifying why it should not be used in commercial extraction of steviol glycosides. Sensory analysis was performed using S. rebaudiana Bertoni leaf brews in hot water. Results of the intensity test showed that panelists could identify significantly detectable differences in the four Stevia samples for aroma, colour and sweetness attributes but not for its bitter aftertaste. Hedonic test results showed that panellists preferred the leaf brew of S. rebaudiana from Sipitang although it was the sample with the least stevioside content measured by HPLC. The least preferred sample was the brew from Ranau which showed the highest stevioside content as quantified by HPLC.