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1
McKAY, DONALD W., J. PAUL SEVIOUR, ANNETTE COMERFORD, SUDESH VASDEV, and LINDA K. MASSEY. "Herbal Tea." Journal of the American Dietetic Association 95, no. 3 (March 1995): 360–61. http://dx.doi.org/10.1016/s0002-8223(95)00093-3.
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Blanc, P. D., W. D. Trainor, and D. T. Lim. "Herbal tea asthma." Occupational and Environmental Medicine 43, no. 2 (February 1, 1986): 137–38. http://dx.doi.org/10.1136/oem.43.2.137.
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Dimiņš, Fredijs, Velga Miķelsone, and Miķelis Kaņeps. "Antioxidant Characteristics of Latvian Herbal Tea Types." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (November 1, 2013): 433–36. http://dx.doi.org/10.2478/prolas-2013-0067.
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Abstract The aim of the study was to characterise antioxidative properties and antiradical activity of the herbal tea collection in Latvia. High-pressure liquid chromatography and spectrophotometry methods were used to characterise antioxidant properties of herbal tea. Antiradical activity was determined spectrophotometrically. The antiradical scavenging activity was measured by the DPPH (2,2-diphenyl-1-picrylhydrazyl) reaction. The herbal tea antiradical scavenging activity was estimated as the broken down quantity of DPPH on 100 grams of the herbal tea. Individual polyphenols in the herbal tea were identified and determined by liquid chromatography. Antiradical scavenging activity of the herbal tea was found to be 104 mol 100 g-1 tea. The following polyphenols were identified chromatographically in herbal tea: gallic, caffeic, chlorogenic, ferulic acids, rutin, catechin, vanillin, and epicatechin. Altogether 12 different varieties of herbal tea samples were analyzed. The results showed that different types of herbal tea substantially differed in composition. Polyphenol content of herbal teas was in the range of 1 mg in 100 g of tea up to 8 g per 100 g of tea. In the case of virus-related disease, infections and weakness of the organism, it is recommended to use tea with high content of rutin, as in Verbascum thapsiforme Schr., Alchemilla vulgaris L., Comarum palustre L. herbal tea.
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Wangiyana, I. Gde Adi Suryawan, and I. Gusti Agung Ayu Hari Triandini. "FOREST HERBAL TEA SHOULD BE PROMOTED IN INDONESIA." Jurnal Silva Samalas 6, no. 2 (December 21, 2023): 8. http://dx.doi.org/10.33394/jss.v6i2.10223.
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Forest herbal tea is made from plants in the forest area. Various types of plants, including trees, shrubs, and herbs, can be sources of forest herbal tea. Most of the forest herbal tea sources are wild plants found in natural forest areas in Indonesia. This means that Indonesia has abundant forest herbal tea resources, which should be promoted. However, the use of raw materials in forest herbal tea products is still limited. This review shows why forest herbal tea products should be promoted in Indonesia in terms of cultivation, standardisation, processing method, economic value, and diversity of products.
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Akdogan, Mehmet, Fatih Gultekin, and Mustafa Yontem. "Effect of Mentha piperita (Labiatae) and Mentha spicata (Labiatae) on iron absorption in rats." Toxicology and Industrial Health 20, no. 6-10 (July 2004): 119–22. http://dx.doi.org/10.1191/0748233704th206oa.
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Aim: The effect of Mentha piperita (Labiatae) and Mentha spicata (Labiatae) teas, which contain different phenol compounds, on iron metabolism was studied. These teas grow in different areas of the city of Isparta, Turkey. These herbals were given to the rats in tea. Methods: Forty-eight male Wistar albino rats weighing 200-250 g were used for this study. The rats were divided into four groups of 12 animals: Group I received no herbal tea (control group); Group II received 20 g/L M. piperita tea; Group III received 20 g/L M. spicata tea; Group IV received 40 g/L M. spicata tea. Herbal teas were prepared daily and provided at all times to the rats over 30 days as drinking water. Results: M. piperita tea caused a decrease in serum iron and ferritin levels P <0.05), and caused an increase in unsaturated iron-binding capacity (UIBC) P <0.01). M. spicata tea caused no significant change in serum iron, ferritin levels and UIBC P <0.05). Conclusion: Both herbal teas inhibited Fe absorption. Inhibition caused by M. spicata tea was dose dependent. Therefore, when drinking these teas, their effect should be considered, especially for children and anemic patients.
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Syukri, Daimon, Rini Rini, and Muhammad Makky. "SUITABLE PACKAGING CONCEPT FOR SUNGKAI LEAVE HERBAL TEA PRODUCED BY THE INDEPENDENT AGRICULTURAL AND RURAL TRAINING CENTRE “SUNGKAI PERMAI”." Andalasian International Journal of Social and Entrepreneurial Development 2, no. 01 (April 26, 2022): 1–4. http://dx.doi.org/10.25077/aijsed.v2.i01.1-4.2022.
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Background: Sungkai leave herbal tea produced by The Independent Agricultural and Rural Training Centre “Sungkai Permai” need to be expanded by packaging improvement. Methodology: The concept of packaging for herbal tea has been developed by the team from Andalas University. The basic design and brand for the herbal tea has proposed and produced in order to enhance the satisfaction of consumers to existing tea. Conclusion: The Independent Agricultural and Rural Training Centre “Sungkai Permai) was impressed for the packaging concept of their Sungkai leave herbal tea. “Teh Sehat Sungkai” is the brand that was created for the herbal tea product. Moreover, the utilization of ivory box include with the design was also introduce to the The Independent Agricultural and Rural Training Centre “Sungkai Permai). Further development is needed for increasing the acceptance of consumers to the Sungkai leave herbal tea product.
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Matita, Intan Cidarbulan, Titri Siratantri Mastuti, and Smita Maitri. "Antioxidant Properties of Different Types of Torbangun Herbal Tea." Reaktor 20, no. 1 (March 13, 2020): 18–25. http://dx.doi.org/10.14710/reaktor.20.1.18-25.
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In this study, Torbangun leaves are processed into three different types varying in their oxidation degree, namely unoxidized, semioxidized and oxidized Torbangun leaves. Each type is then brewed into herbal tea and analyzed in terms of its total phenolic, total flavonoid and antioxidant activity. Unoxidized Torbangun herbal tea shows higher content of total phenolic (44.22 mg GAE/g) and total flavonoid (17.02 mg QE/g) compared to oxidized (24.66 mg GAE/g total phenolic content and 8.61 mg QE/g total flavonoid content) and semioxidized (33.83 mg GAE/g total phenolic content and 10.68 mg QE/g total flavonoid content) Torbangun herbal tea. In terms of the antioxidant activity, processing the Torbangun leaves into herbal tea tremendously decreased the antioxidant activity based on the IC50 value of 1400.89 ɥg/mL for unoxidized Torbangun herbal tea, 3211.71 ɥg/mL for semioxidized Torbangun herbal tea and 4504.78 ɥg/mL for oxidized Torbangun herbal tea. However, steam blanching used in the preparation of unoxidized Torbangun leaves is proven to increase the total phenolic and flavonoid content of raw or unprocessed Torbangun leaves from 39.02 to 44.22 mg GAE/g and an increase of total flavonoid from 10.32 to 17.02 mg QE/g.Keywords: antioxidant; flavonoid; herbal tea; phenolic; torbangun
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Tao, Liyuan, Jiaojiao Liao, Rui Zheng, Xiaoyu Zhang, and Hongcai Shang. "Association of Drinking Herbal Tea with Activities of Daily Living among Elderly: A Latent Class Analysis." Nutrients 15, no. 12 (June 19, 2023): 2796. http://dx.doi.org/10.3390/nu15122796.
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The aim of this study was to explore whether drinking herbal tea and tea would positively benefit activities of daily living (ADL) in the elderly. We used data from the Chinese longitudinal healthy longevity survey (CLHLS) to explore the association. Drinking herbal tea and drinking tea were divided into three groups using latent class analysis (LCA): frequently, occasionally, and rarely. ADL disability was measured by the ADL score. Multivariate COX proportional hazards models with competing risks were used to explore the impact of drinking herbal tea and tea on ADL disability, statistically adjusted for a range of potential confounders. A total of 7441 participants (mean age 81.8 years) were included in this study. The proportions of frequently and occasionally drinking herbal tea were 12.0% and 25.7%, respectively. Additionally, 29.6% and 28.2% of participants reported drinking tea, respectively. Multivariate COX regression showed that compared with rarely drinking, frequently drinking herbal tea could effectively reduce the incidence of ADL disability (HR = 0.85, 95% CI = 0.77–0.93, p = 0.005), whereas tea drinking had a relatively weaker effect (HR = 0.92, 95% CI = 0.83–0.99, p = 0.040). Subgroup analysis found that frequently drinking herbal tea was more protective for males under 80 years old (HR = 0.74 and 0.79, respectively), while frequently drinking tea was somewhat protective for women (HR = 0.92). The results indicate that drinking herbal tea and tea may be associated with a lower incidence of ADL disability. However, the risks associated with using Chinese herb plants still deserve attention.
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Starodubtseva, G. P., O. V. Sycheva, and S. I. Lyubaya. "HERBAL TEA BASED ON CHAMAENERION (IVAN-TEA)." Scientific Works of North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making 20 (September 2018): 183–86. http://dx.doi.org/10.30679/2587-9847-2018-20-183-186.
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Morton, Adam, Richard Ruddell, and Oliver Treacy. "Herbal tea and hypoadrenalism." Australian Journal of General Practice 51, no. 5 (May 1, 2022): 353–55. http://dx.doi.org/10.31128/ajgp-04-21-5965.
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Siegel, R. K. "Cocaine in herbal tea." JAMA: The Journal of the American Medical Association 255, no. 1 (January 3, 1986): 40. http://dx.doi.org/10.1001/jama.255.1.40.
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Elsohly, Mahmoud A. "Cocaine in Herbal Tea." JAMA: The Journal of the American Medical Association 255, no. 1 (January 3, 1986): 40. http://dx.doi.org/10.1001/jama.1986.03370010042021.
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Hsing-Tan Liu, Yun-Xuan Chang, Chia-Chi Chen, Tzu-Yun Chi, Ya-Peng Wang, Tsung-Han Wu, Yen-Jung Lu, et al. "Effects of herbal tea (Platostoma palustre) on the Hyperlipidemia in vivo." Open Access Research Journal of Life Sciences 6, no. 1 (August 30, 2023): 081–89. http://dx.doi.org/10.53022/oarjls.2023.6.1.0031.
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Platostoma palustre jelly is a traditional food. Platostoma palustre has been used as folk medicine and is effective against heat-shock, hypertension and diabetes. Therefore, the aim of in vivo study was to determine the effects of herbal tea (Platostoma palustre) on blood lipid regulation. The commercial herbal tea (Platostoma palustre) was kindly provided by Yueta Agricultural Biotechnology Inc. Adult male 18 Syrian hamsters (outbred stock) [5 weeks old; body weight (BW) between 90-100 g] with specific pathogen-free conditions were used in this study. In this experiment, all Syrian hamsters (n = 18) were divided respectively the normal control group (n = 6), the negative control group (n = 6), and the herbal tea group (n = 6). The high-fat feed (containing 0.2% cholesterol) was used to feed Syrian hamsters for 8 weeks to induce hyperlipidemia in the negative control group and the herbal tea group. In the herbal tea group, the herbal tea (10 mL/kg BW) was administrated to Syrian hamsters by gavage. Blood were collected before hyperlipidemia was induced (D0) and blood was collected after hyperlipidemia was induced (D28 and D56). The BW of Syrian hamsters were weighed weekly. The TG (triglyceride), TCHO (total cholesterol), HDL (high-density lipoprotein), and LDL (low-density lipoprotein) contents in blood were detected and analyzed at each experimental time point. In addition, at the end of the experiment, the liver tissue was dissected out for analysis of CHO (cholesterol) and TG contents. The results were shown that the average BW of the Syrian hamsters in the negative control group was significantly higher than that of the Syrian hamsters in the normal control group during hyperlipidemia induction (W5-W8). The BW of the herbal tea group was slightly higher than that of the normal control group after hyperlipidemia induction. However, there was no significant difference between the negative group and the herbal tea group each week of the experiment. The TG level of Syrian hamsters in the negative control group was significantly higher than that of Syrian hamsters in the normal control group at the 8th weeks-experiment. The TG level of Syrian hamsters in the herbal tea group was between the negative control group and the normal control group and there were no significant differences between two groups (the herbal tea group and the negative control group). The TCHO levels in blood of Syrian hamsters in the negative control group and the herbal tea group were both significantly higher than that of the normal control group at the 4th week- and 8th week-experiment. At the 4th and 8th weeks-experiment, the TCHO of the herbal tea group was slightly lower than that of the negative control group after hyperlipidemia induction. The TCHO levels in blood of Syrian hamsters in the herbal tea group and the negative control group had no significant difference. At the experiment (W4 and W8), the HDL cholesterol level in blood of Syrian hamsters in the negative control and the herbal tea group were significantly higher than that in the normal control group. The HDL cholesterol level in blood of the herbal tea group was slightly higher than that of the negative control group after hyperlipidemia induction (W4 and W8). At the experiment (W4 and W8), the HDL cholesterol level in blood of the negative control group and the herbal tea group were significantly higher than that of the normal control group. There was no significant difference between the herbal tea group and the negative control group. Additionally, the LDL cholesterol level in blood of the herbal tea group was significantly lower than that of the negative control group after hyperlipidemia induction (W4 and W8). At the experiment (W4 and W8), the ratio of HDL cholesterol level /LDL cholesterol level in blood of the negative control group were significantly lower than that of the normal control group. The ratio of HDL cholesterol level /LDL cholesterol level in blood of the herbal tea group was higher than that of the negative control group after hyperlipidemia induction (W4 and W8). However, there was no significant difference between the herbal tea group and the normal control group. At the end of experiment (W8), the TG and CHO levels in liver tissues of the negative control group and the herbal tea group were significantly higher than that of the normal control group. The TG and CHO contents in liver tissues of the herbal tea group was lower than that of the negative control group at the end of experiment (W8). However, there was no significant difference between the herbal tea group and the negative control group. Taken all in vivo results together, the hyperlipidemia was successfully induced in the experimental Syrian hamsters. After administrating with the herbal tea, the blood and liver lipid levels of the Syrian hamsters tended to improve. Therefore, based on the results of this experiment, it is speculated that drinking the herbal tea for 2 months has considerable potential for blood lipid regulation, which can be used as the basis for the development of related products of the herbal tea in the future.
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Hussain, Norhayati, Aida Athirah Salim, Siti Fatimah Mohamad, and Nursabrina Munawar. "Evaluation of consumer’s knowledge, attitude, practice towards herbal tea consumption, preparation and their association with demographic profile." MOJ Food Processing & Technology 11, no. 2 (July 24, 2023): 84–96. http://dx.doi.org/10.15406/mojfpt.2023.11.00285.
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Consumer herbal drinks consumption should be monitored since limited knowledge of possible herbal drinks harmful effects may put the consumer in danger. It is necessary to assess whether the demographic profile shifts the awareness and practice of consumers towards the consumption of herbal tea. This study compares the relationship between demographic profile with knowledge, attitude, and practices of herbal tea. Next, the association between demographic profile with knowledge, attitude and practices of herbal tea was studied. A cross sectional study was conducted using survey questionnaire, distributed using online platform and validated with reliability of Cronbach alpha with value >0.7. Data were analyzed using descriptive statistic, t-test, one-way ANOVA and chi square test. Result showed that from a total of 168 respondents, majority (72.6%) respondents have a moderate knowledge toward herbal tea and about 44.6% respondents have moderate attitude level toward herbal tea. Knowledge and attitude level relationship was insignificant (p>0.05). Moreover, comparison between knowledge level and higher educational level show significant difference (p<0.05) while the association between attitude level with age, occupation, ethnic and highest educational level show significance different at 0.043, 0.003, 0.023 and 0.020 respectively. The significance different shows that, there is measurable different between two group. Consumer consumption practices also varies among the demographic as examples: consumers prefer herbal tea in tea bag compared with other form and consumer with age range 18-26 years old prefer to buy herbal products from hypermarket/minimarket while older consumers prefer to buy from agent/ stockist. The Malaysian consumers are relatively knowledgeable on herbal tea products and believe that herbal teas were safe for consumption. The consumption practices association is used to determine consumer behavior toward herbal tea consumption and their buying decision.
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Palijama, Syane, L. Ega, R. Breemer, and F. J. Polnaya. "PELATIHAN PEMBUATAN TEH HERBAL KULIT BUAH PALA DI DESA LILIBOOI, KECAMATAN LEIHITU BARAT, KABUPATEN MALUKU TENGAH." MAANU: Jurnal Pengabdian Kepada Masyarakat 2, no. 1 (June 9, 2024): 01–08. http://dx.doi.org/10.30598/maanuv2i1p01-08.
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Tea is a drink that has long been known and has experienced a lot of food diversification in producing various types of tea drinks whose raw materials do not come from Camelia sinensis tea leaves but come from flowers, seeds, leaves, roots, fruit peel, and fruit flesh from various This type of plant is also known as herbal tea. The herb has a distinctive aroma, taste, and bioactive components that benefit health. Herbal tea of nutmeg peel has advantages over non-herbal tea, namely that it is effective as a functional drink or can also be used as a refreshing drink for the body. In making tea, a drying process is carried out, which aims to reduce the water content to a specific limit in the raw materials and inhibit microbial growth so that herbal tea can be stored for a long time and is not easily damaged during storage. Several drying methods can be used to make herbal tea, one of which is roasting. The roasting process in making this tea will result in the product experiencing color, texture, and flavor changes. Through this activity, the community's knowledge, skills, and herbal tea products produced can be used as business opportunities
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Sinulingga, Siska Esperanza, Loraetta Brety Sebayang, and Samuel Sihotang. "Inovasi Pembuatan Teh Herbal dari Jantung Pisang dengan Tambahan Daun Stevia Sebagai Pemanis Alami." JURNAL BIOS LOGOS 11, no. 2 (September 28, 2021): 147. http://dx.doi.org/10.35799/jbl.v11i2.35677.
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(Article History: Received August 27, 2021; Revised Sept 17, 2021; Accepted Sept 26, 2021) ABSTRAKInovasi bahan dasar yang dapat dijadikan teh herbal adalah jantung pisang, karena memiliki metabolit sekunder berupa flavonoid, kumarin dan golongan fenolik. Penelitian ini bertujuan untuk membuat teh herbal jantung pisang dan mengetahui standar mutunya. Pembuatan teh herbal dilakukan dengan variasi suhu pengeringan 50°C; 90°C; 110°C dan waktu pengeringan 110; 130; 150 menit kemudian dilakukan uji standar mutu dan skrining serbuk teh herbal. Hasil uji persyaratan mutu teh herbal: kadar air (7,1%; 6,8%; 2,3%), kadar ekstrak dalam air (5,96%; 8,6%; 5 0,76%), kadar abu total (7,4%; 6,2%; 3,9%), kadar abu larut air (4,62%; 7,88%; 10,09%), kadar abu tidak larut asam (0,93%; 0,7%; 0,47%), kandungan flavonoid total 0,0002543 mg QE/g ekstrak dan cemaran mikroba 3,3×104 koloni/ml. Pembuatan teh jantung pisang dengan tambahan pemanis alami stevia memenuhi standar mutu produk teh herbal.Kata kunci: Teh herbal; jantung pisang; daun stevia; variasi suhu ABSTRACTBasic ingredient innovation that can be used as herbal tea is banana blossom, because of its secondary metabolites such flavonoids, coumarins and phenolic groups. This study aims to make banana blossom herbal tea and determine the quality standard. Formulation of herbal tea by varying drying temperature of 50°C; 90°C; 110°C and drying time 110; 130; 150 minutes, the quality standard test and herbal tea powder screening were carried out. Results of herbal tea quality: water content (7.1%; 6.8%; 2.3%), extract content in water (5.96%; 8.6%; 5 0.76%), ash content total (7.4%; 6.2%; 3.9%) water soluble ash content (4.62%; 7.88%; 10.09%) acid insoluble ash content (0.93%; 0, 7%, 0.47%, total flavonoid content 0.0002543mg QE/g extract, microbial contamination 3.3×104 colonies/ml. Formulation of banana blossom tea with the addition of natural sweetener stevia meets the quality standards of herbal tea products,Keywords: Herbal tea; banana blossom; stevia leaf; temperature variation
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Surachai, Techaoei, Jarmkom Khemjira, and Khobjai Warachate. "Total Antioxidant Capacity of Thai Herbal Teas by the Ferric Reducing Antioxidant Power." Applied Mechanics and Materials 886 (January 2019): 46–51. http://dx.doi.org/10.4028/www.scientific.net/amm.886.46.
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The main objective aimed to compare in vitro antioxidant power of different recipes of Thai herbal teas including of Tatirot, Krajeab, Kamfoi, and Kesorn Bua. The ferric reducing/antioxidant power (FRAP) assay was used to measure the total antioxidant power of freshly brewed tea. Results showed that different Thai tea recipes had slightly different in vitro antioxidant power. The herbal teas recipe was expressed as µM of antioxidant power/g of dried Thai tea recipes. Values ranges as 555.62±0.77-908.43±0.69 µM/1g of Thai herbal tea, especially Krajeab tea showed strongly antioxidant of 908.43±0.69 µM/1g of tea when compared with other samples. Therefore, it has confirmed that the antioxidant power of Thai herbal tea recipes is considerably intermediate activity than vitamin C
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D.Y., Teh, S. N. Jaafar, and Asma' A. "Consumers’ knowledge and attitude towards Chinese herbal tea and consumption of Chinese herbal tea in selected district in Kedah." Food Research 4, no. 3 (December 30, 2019): 666–73. http://dx.doi.org/10.26656/fr.2017.4(3).327.
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Interest in botanical remedies has attracted growing attention in Chinese herbal teas among industry, scientists and consumers. A survey was conducted among 203 respondents recruited from several Chinese herbal shops in a selected town in Kedah. Data were subjected to obtain descriptive statistics and inferential tests. The results showed that more than half of consumers have moderate knowledge level and almost positive attitude towards Chinese herbal tea. Consumers of different races have a significant difference in knowledge score towards Chinese herbal tea. In addition, consumers’ attitude between different age groups was also found to be different. Consumers’ gender, race, age, marital status, and employment status were associated with their Chinese herbal tea consumption. This study revealed public’ understanding towards knowledge, attitude and consumption towards Chinese herbal tea. It is anticipated that these findings may benefit authorities in policies and regulations development and convey correct information and useful knowledge for the public as well as Chinese herbal tea traders for strategic marketing to meet consumers’ demand.
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Ubbor, S. C., J. I. Ekeh, J. Ndife, and B. N. Iguh. "Production and Quality Evaluation of Herbal Tea from Moringa Leaves and Lemon Peel Powder." Journal of Agriculture and Food Sciences 20, no. 1 (August 9, 2022): 78–90. http://dx.doi.org/10.4314/jafs.v20i1.7.
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Tea is one of the most widely consumed beverages in the world next to water. It is made from tea leaves of Camellia sinensis. Herbal teas on the other hand, are tea variants not made from Camellia sinensis but from other plants, herbs, roots and plant extract. This study therefore, investigated the quality and acceptability of herbal teas made from dried Moringa leaves and lemon peel powder. Herbal teas were made from 100% dried Moringa leaves, 100% dried lemon peel powder and blends of Moringa leaves and lemon peel powder in the ratios of 50:50, 30:70 and 60:40. A total of five formulations were obtained. Using standard analytical methods, the proximate composition, vitamin content, phytochemical contents, chemical and sensory properties of all the tea formulations were investigated. Results obtained were compared to the control which was the Lipton Yellow brand tea. The result of the proximate composition revealed that the herbal teas formulated, compared favourably with the control (Lipton Yellow brand tea). The vitamin contents of all herbal tea formulated were relatively high compared to that obtained in the control. The phytochemical contents of the tea samples showed that the herbal teas contained significant levels of alkaloids, phenols, flavonoids and phytates. Tea made from 100% Moringa leaves was generally accepted and preferred over the control. It was concluded thatherbal tea from 100% Moringa leaves and lemon peel powder has therapeutic potentials and high nutritional value and therefore can thrive commercially in the tea market.
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Wangiyana, I. Gde Adi Suryawan, and I. Gusti Agung Ayu Hari Triandini. "Mini-review Teknologi Produksi Teh Herbal Gaharu." Journal of Agritechnology and Food Processing 1, no. 2 (December 31, 2021): 85. http://dx.doi.org/10.31764/jafp.v1i2.6997.
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Agarwood tea is a prospective herbal tea product in the Indonesian marketplace. This product was made from agarwood trees, especially Aquilaria and Gyrinops genera. Agarwood leaves were the primary raw material of agarwood tea products. The leaves processing method into herbal tea products has adopted the conventional tea production method. This method has an essential contribution to maintaining the quality of agarwood tea products. This mini-review emphasizes the importance of systematic procedure and its effect on agarwood tea production technology. Agarwood tea production started with the standardization of raw material preparation. Raw material selection and sterilization were the essential procedure at this stage. Agarwood tea production after raw material preparation involves three steps: drying, chopping, and oxidizing. Dried leaves could produce agarwood tea with more robust characteristics than fresh leaves. Chopping the leaves is essential for agarwood tea product packaging. Oxidizing the leaves could produce agarwood tea with a better tannin concentration. It could be concluded that leaf preparation, drying, chopping, and oxidizing the leaves is an essential processing technology for agarwood leaves to produce a good quality tea.
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Amri, Asbahrul, Devi Satria Saputra, and Ria Darma. "Nutmeg Pulp Herbal Tea Produced Using Shredding Method." Jurnal Inotera 3, no. 1 (June 30, 2018): 8. http://dx.doi.org/10.31572/inotera.vol3.iss1.2018.id44.
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The existing nutmeg pulp herbal tea is produced from slice process which resulted with hard and big particle size of the powder. It is estimated to negatively affect the packaging process and defective product might be possible to occur when distribution taking place. Consequently, the study need to be done to produce nutmeg pulp herbal tea with small particle size of the powder using shredding method and define one of its substance quantity, Vitamin C as the comparable data towards the existing nutmeg pulp herbal tea product. The study reveals that the tea powder produced from shredding method is greatly smaller than slice method. Idiometri titration analysis of 5 nutmeg pulp herbal tea produced from shredding method samples shows that the average quantity of Vitamin C quantity is less significant than slice method which is only 3.514%. Thus, shredding method produces small particle size of nutmeg pulp herbal tea powder and containing less Vitamin C.
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Aziz, Azrina, Khairiah Abd Karim, Mohd Azmier Ahmad, and Mohamad Jemain Mohamad Ridhwan. "Polycyclic Aromatic Hydrocarbons (PAHS) Levels and Toxicity in Herbal Teas Marketed in Malaysia using Quechers and GC-FID." Sains Malaysiana 51, no. 12 (December 31, 2022): 3981–93. http://dx.doi.org/10.17576/jsm-2022-5112-09.
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In line with the growing health trend in Malaysia, more consumers drink herbal tea for medicinal benefits. However, herbal tea products could be contaminated with polycyclic aromatic hydrocarbons (PAHs) from various production sources. There is a little study focused on the detection of PAHs in herbal tea species distributed in Malaysia. This study was performed to investigate PAHs content and toxicity in selected commercial herbal teas in Malaysia. A total of seven different Malaysian herbal tea samples were extracted using QuEChERS extraction method and the contamination level of PAHs were evaluated using gas chromatography (GC) with a flame ionization detector (FID). The total content of 10 PAHs (∑10PAHs) in the herbal tea samples ranged from 2.53 to 9.39 µg/kg. Acenaphthene, fluorene, phenanthrene and anthracene were the most abundant compounds with 53% contribution of all PAHs content. All tested herbal teas species showed low toxic equivalency (TEQ) values ranging from 0.0027 to 0.1148. The least contaminated samples were Strobilanthes crispus, Senna alata, Orthosiphon aristatus, Clinacanthus nutans, and Stevia rebaudiana.
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Akanksha, Kesarwani, Shraddha Tripathi, Mishra Neha, Prasad Ranu, and Mishra Neetu. "Formulation of Herbal Tea and in Vitro Evaluation of Antibacterial Activity Against Drug-Resistant Uropathogens." JOURNAL OF ADVANCED APPLIED SCIENTIFIC RESEARCH 4, no. 4 (November 5, 2022): 33–41. http://dx.doi.org/10.46947/joaasr442022449.
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The present study aims to formulate herbal tea and examine antioxidant and antimicrobial activity against uropathogens. Total phenolics content and radical scavenging activity of herbs (Hibiscus, Lemongrass, and Tinospora) and optimized tea were determined by the Folin–Ciocalteu method and percent of DPPH inhibition, respectively.The antibacterial activity of selected herbs and optimized tea were tested against three clinical isolates, Klebsiella pneumoniae, Escherichia coli, and Pseudomonas aeruginosa using the modified agar disc diffusion method. The highest phenolic content and radical scavenging activity were observed in lemongrass, followed by hibiscus flower and tinospora stem. Although, the highest antibacterial activity was recorded by hibiscus flower against all tested pathogens, followed by lemongrass and tinospora. The sensory score of different treatments of herbal tea was analyzed by the Hedonic scale and treatment T2 (55:20:25) is found to be best followed by T1, T0, T3. The radical scavenging activity and antibacterial activity of herbal tea were found to be higher than in green tea. The herbal tea also exhibit significant antibacterial activity against common uropathogens E.coli (0.73mm),K.pneumoniae(0.5 mm) and P.aeruginosa (0.4 cm). Therefore, the prepared herbal tea could be recommended for the prevention and treatment of urinary tract infection.
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Mei Sarah Purba, Yohanna, Ni Luh Ari Yusasrini, and Komang Ayu Nocianitri. "Pengaruh Suhu dan Lama Pengeringan Terhadap Karakteristik Teh Herbal Matcha Daun Tenggulun (Protium javanicum Burm.F.)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 10, no. 3 (September 30, 2021): 400. http://dx.doi.org/10.24843/itepa.2021.v10.i03.p08.
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The purpose of this research were to determine the temperature and duration of dried time on characteristics of the matcha herbal tenggulun leaves tea, as well as to determine the appropriate temperature and dried time to produce matcha herbal tenggulun leaves tea with the best characteristics. Experimental design that used on this research was Completely Randomized Design (CRD) with factorial pattern. This research was repeated 2 times so obtained 18 trial units. The parameters observed in this research were : water content, the total amount of flavonoid, fenol, and tannin, antioxidants activity based on IC50, The result of this research showed that temperature and drying time of tenggulun leaf matcha herbal tea had a significant effect on water content, the total amount of flavonoid, fenol, tannin, and antioxidants activity based on IC50 and affects of color, aroma, and overall acceptance.The best characteristic matcha herbal tenggulun leaves tea resulted from dried process at 60oC for 120 minutes with the total amount of flavonoid 0.64 mg QE/g, total amount of fenol 9.61 mg GAE/g, total amount of tannin 4.52mg TAE/g, and antioxidants activity based on IC501253.99 ppm, green color, somewhat preferred aroma, and overall acceptance liked.
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Malongane, Florence, Lyndy Joy McGaw, Legesse Kassa Debusho, and Fhatuwani Nixwell Mudau. "Sensory Characteristics and Volatile Compounds of Herbal Teas and Mixtures of Bush Tea with Other Selected Herbal Teas of South Africa." Foods 9, no. 4 (April 14, 2020): 496. http://dx.doi.org/10.3390/foods9040496.
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South Africa has a traditional heritage of using indigenous herbal teas, and the demand for herbal teas motivated by the functional health benefits has far exceeded global supply. This has led to worldwide interest in the sensory characteristics and volatile compound characterisation of herbal drink formulations. The objective of this study was to investigate the descriptive sensory analysis and volatile compounds of bush, special, honeybush and rooibos tea and the blend of bush tea with special, honeybush and rooibos, respectively. The trained sensory panel scored each tea sample for aroma, taste, aftertaste and mouthfeel attributes using sensory evaluation practices. Compound identification was performed by gas chromatography connected to a mass spectrometer (GC-MS). The results of the study demonstrated that rooibos and honeybush tea had an overall sweet-caramel, honey-sweet, perfume floral and woody aroma while bush tea and special tea depicted green-cut grass, dry green herbal and astringent/dry mouth feel. The GC-MS analyses depicted the following compounds 2-furanmethanol, 2-methoxy-4-vinylphenol, D-limonene, dihydroactinidolide, linalool, (E,E)-2,4-heptadienal, and phytol. The blending of bush tea with rooibos and honeybush tea toned down its astringent mouth feel. Compounds identified in this study may be useful markers for potential herbal tea sensory characteristics.
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B, Abdela. "Antioxidant and Sensory Properties of Herbal Teas Formulated From Dried Moringa (Moringa Stenopetala) and Stevia (Stevia Rebaudiana Bertoni) Leaves." Food Science & Nutrition Technology 6, no. 1 (January 4, 2021): 1–11. http://dx.doi.org/10.23880/fsnt-16000246.
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Herbal teas are gaining popularity and acceptance due to their sensory and health benefits. The demand for moringa tea currently increased in Ethiopia due to its nutritional and medicinal values. However, using moringa alone is difficult due to its poor sensory appeal and adding sugar to enhance the sensory has implications for health. The purpose of this study was to optimize the sensory properties (taste and aroma) of formulated herbal teas in addition to evaluating the antioxidant properties of the formulated herbal tea from dried moringa and stevia leaves. Seven moringa-based herbal teas were brewed with stevia ranging from 0 to 35% with five-level (5) and compared for their sensory and antioxidant properties. The moringa tea infusion and commercial green tea were considered as control. The results of sensory analysis showed that herbal tea brewed with 20- 35% stevia in the formulation results in higher sweetness compared to 100%-moringa and green tea. Herbal tea brewed with 20-35% stevia in the formulation results in the highest in antioxidant (DPPH scavenging capacity, ferric reducing power and total antioxidant activities) values comparable to 100%-moringa. This study provides evidence that adding stevia to moringa improves the sensory and antioxidant properties without compromising its health-promoting compounds.
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Hsing-Tan Liu, Yun-Xuan Chang, Tzu-Yun Chi, Ya-Peng Wang, Tsung-Han Wu, Yen-Jung Lu, Pi-Hsin Chen, et al. "Effects of herbal tea (Platostoma palustre) on blood glucose regulation in vivo." GSC Advanced Research and Reviews 15, no. 1 (April 30, 2023): 007–14. http://dx.doi.org/10.30574/gscarr.2023.15.1.0063.
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Platostoma palustre jelly is a traditional food. Platostoma palustre has been used as folk medicine and is effective against heat-shock, hypertension and diabetes. Therefore, the aim of in vivo study was to determine the effects of herbal tea (Platostoma palustre) on blood glucose regulation. The commercial herbal tea (Platostoma palustre) was kindly provided by Yueta Agricultural Biotechnology Inc. Adult male 18 Institute of Cancer Research (ICR) mice [8 weeks old; body weight (BW) between 31-33 g] with specific pathogen-free conditions were used for this study. All ICR mice were divided respectively the normal control group (n = 6), the negative control group (n = 6), and the herbal tea group (n = 6). The ICR mice (the negative control group and the herbal tea group) were intraperitoneally injected with streptozotocin (65 mg/kg BW) and nicotinamide (230 mg/kg BW) for inducing the symptoms of hyperglycemia. In the herbal tea group, the herbal tea (10 mL/kg BW) was administrated to ICR mice by gavage. To monitor the blood glucose levels in ICR mice, blood was obtained from the tail of ICR mice, and blood glucose levels were determined using the external glucometer. Blood glucose measurements were conducted once in ICR mice before the experiment and were detected once per month after the experiment. Additionally, the change of ICR mice’ BW, the blood glucose of ICR mice, and the observation of ICR mice’ behavior were monitored and detected during the experiment. The results of this experiment showed · Weight change: the weight gain of the negative control group and the herbal tea group were significantly lower than those of the normal control group and there was no significant difference between the negative control group and the herbal tea group. · Fasting blood glucose and postprandial blood glucose: the fasting blood glucose of the negative control group was significantly higher than that of the normal control group, while the herbal tea group had a tendency to lower the fasting blood glucose, but there was no significant difference compared with the negative control group. The postprandial blood glucose level results showed that the negative control group was significantly higher than the normal control group. The postprandial blood glucose level of the herbal tea group was between the normal control group and the negative control group at the 4th week administration with the herbal tea. At the 8th week administration with the herbal tea, there was a significant difference compared with the negative control group. · Oral glucose tolerance test (OGTT): 4 to 12 weeks after hyperglycemia was induced, the blood glucose levels of the negative control group at each OGTT test point were significantly higher than those of the normal control group. The blood glucose level at the test point tended to decrease, but there was no significant difference from the negative control group. By calculating the area under the OGTT curve, it was found that the area under the curve of the negative control group was significantly higher than that of the normal control group, while the results of the herbal tea group at the 8th and 12th weeks were significantly lower than those of the negative control group. Taken all results together, the hyperglycemia was successfully induced in the experimental ICR mice. After administrating with the herbal tea, the fasting blood glucose level of the ICR mice tended to improve. In addition, a significant improvement was seen in the results of postprandial blood sugar and oral glucose tolerance test effectiveness. Therefore, based on the results of this experiment, it is speculated that drinking the herbal tea for 3 months has considerable potential for blood glucose regulation, which can be used as the basis for the development of related products of the herbal tea in the future.
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Putra, I. Gede Arie Mahendra, Putu Julyantika Nica Dewi, Dewa Ayu Anom Yuarini, Muhammad Eriansyah Al Hakim, and Ida Bagus Gede Mahatmananda. "Characteristics of Takokak (Solanum torvum Sw.) Leaves Herbal Tea Based on Drying Temperature." International Journal on Food, Agriculture and Natural Resources 5, no. 1 (March 31, 2024): 44–48. http://dx.doi.org/10.46676/ij-fanres.v5i1.299.
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Pokak plant, also known as takokak or prickly nightshade (Solanum torvum Sw.), belongs to the Solanaceae family. The part of the plant commonly utilized was its leaves. Takokak leaves contained numerous bioactive components that can be developed into one of the functional foods, such as herbal tea. One crucial aspect in the herbal tea-making process is the drying temperature. The aimed of this research was to investigate the effect of drying temperature variations on the characteristics of takokak leaves herbal tea and to determined the optimal temperature that can yield the best characteristics of takokak leaf herbal tea. Parameters observed in this study included total phenols, total flavonoids, total tannins, vitamin C, antioxidant activity, and sensory properties comprising hedonic tests on color, taste, aroma, and overall acceptances. Data obtained were analyzed using analysis of variance (ANOVA), and if there was a significant effect of treatment on the results (P<0.05), it would be followed by the Tukey test. The results showed that variations in drying temperature significantly affected the values of total phenols, tannins, flavonoids, vitamin C, antioxidant activity, and sensory properties regarding color, aroma, taste, and overall acceptances of takokak leaf herbal tea. The best treatment was obtained at a drying temperature of 40°C with total phenol content of 31.58 mg GAE/g, total tannin content of 0.79 mg TAE/g, total flavonoid content of 14.23 mg QE/g, total vitamin C content of 7.92 mg AAE/g, antioxidant activity of 84.26%, and sensory properties for color, aroma, taste, and overall acceptances respectively were 5.73 (like), 5.27 (slightly like), 3.77 (neutral), and 3.91 (neutral).
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Noorabadi, Maryam T., Antonio Roberto Gomes de Farias, Ausana Mapook, Kevin D. Hyde, and Saranyaphat Boonmee. "Occurrence of Aspergillus chevalieri and A. niger on Herbal Tea and Their Potential to Produce Ochratoxin A (OTA)." Diversity 15, no. 12 (November 29, 2023): 1183. http://dx.doi.org/10.3390/d15121183.
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Herbal teas, including Camellia sinensis (black and green teas), are popular beverages with health benefits for consumers worldwide. These products are prepared from natural materials of different plant parts containing antioxidant properties and vitamins. The aim of this study was to investigate fungal contaminants and their ability to produce ochratoxin A (OTA) in herbal tea samples. Seven herbal teas were obtained from local markets in Chiang Rai, northern Thailand. Samples were incubated on potato dextrose agar (PDA), and the growing mycelia were isolated into a pure culture. The cultures were identified via both morphology and molecular analysis to confirm species identification. The identified species were subjected to OTA analysis using high-performance liquid chromatography (HPLC) with a fluorescence detector. Ochratoxin A was produced by Aspergillus chevalieri and A. niger, isolated from seven herbal tea samples (black tea, green tea, bael fruit, goji berry, jasmine, lavender, and rose). This finding raises concerns about the safety of herbal tea and should be investigated further for potential health implications.
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Zhao, Cai-Ning, Guo-Yi Tang, Qing Liu, Xiao-Yu Xu, Shi-Yu Cao, Ren-You Gan, Ke-Yi Zhang, Shuang-Li Meng, and Hua-Bin Li. "Five-Golden-Flowers Tea: Green Extraction and Hepatoprotective Effect against Oxidative Damage." Molecules 23, no. 9 (August 31, 2018): 2216. http://dx.doi.org/10.3390/molecules23092216.
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The consumption of herbal teas has become popular in recent years due to their attractive flavors and outstanding antioxidant properties. The Five-Golden-Flowers tea is a herbal tea consisting of five famous edible flowers. The effects of microwave-assisted extraction parameters on the antioxidant activity of Five-Golden-Flowers tea were studied by single-factor experiments, and further investigated using response surface methodology. Under the optimal parameters (53.04 mL/g of solvent/material ratio, 65.52 °C, 30.89 min, and 500 W), the ferric-reducing antioxidant power, Trolox equivalent antioxidant capacity, and total phenolic content of the herbal tea were 862.90 ± 2.44 µmol Fe2+/g dry weight (DW), 474.37 ± 1.92 µmol Trolox/g DW, and 65.50 ± 1.26 mg gallic acid equivalent (GAE)/g DW, respectively. The in vivo antioxidant activity of the herbal tea was evaluated on alcohol-induced acute liver injury in mice. The herbal tea significantly decreased the levels of aspartate aminotransferase, total bilirubin, and malonaldehyde at different doses (200, 400, and 800 mg/kg); improved the levels of liver index, serum triacylglycerol, and catalase at dose of 800 mg/kg. These results indicated its role in alleviating hepatic oxidative injury. Besides, rutin, chlorogenic acid, epicatechin, gallic acid, and p-coumaric acid were identified and quantified by high performance liquid chromatography (HPLC), which could contribute to the antioxidant activity of the herbal tea.
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Hsing-Tan Liu, Chien-Hsiang Ni, Ya-Peng Wang, Tsung-Han Wu, Chia-Chi Chen, Ya-Ling Cyue, Yen-Jung Lu, et al. "Analysis of the components of commercially traditional herbal tea (Platostoma palustre) in Taiwan." International Journal of Scientific Research Updates 5, no. 2 (May 30, 2023): 038–41. http://dx.doi.org/10.53430/ijsru.2023.5.2.0034.
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Platostoma palustre jelly is a traditional food. It has been used as folk medicine and is effective against heat-shock, hypertension and diabetes. Therefore, the aim of this study was want to analyze the components of commercially traditional herbal tea (P. palustre) in Taiwan. The commercial herbal tea (P. palustre) was kindly provided by Yueta Agricultural Biotechnology Inc. The detection methods of the components of commercially traditional herbal tea (P. palustre) were followed the analysis protocols in Taiwan Herbal Pharmacopeia (IV). The levels of chlorogenic acid, rosmarinic acid, caffeic acid, and rutin were detected via using high-performance liquid chromatography / photodiode array detector (HPLC-PDA). The level of astragaloside was detected by using high-performance liquid chromatography / evaporative light scattering detectors (HPLC-ELSD). In this analysis, the levels of chlorogenic acid, astragaloside, and rutin were not detected. The levels of rosmarinic acid and caffeic acid were 46.96 μg/mL and 29.29 μg/mL, respectively. Taken all results together, the components of commercially traditional herbal tea (P. palustre) were detected via HPLC-PDA and HPLC-ELSD. The major components of commercially traditional herbal tea (P. palustre) were rosmarinic acid and caffeic acid. Based on the results of this assay, it is speculated that the herbal tea has the functional properties that are considerable potential for physiological function regulations.
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Mostefa-Kara, Nacim, Arnaud Pauwels, Emmanuelle Pines, Michel Biour, and VictorGeorges Levy. "Fatal hepatitis after herbal tea." Lancet 340, no. 8820 (September 1992): 674. http://dx.doi.org/10.1016/0140-6736(92)92209-x.
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Wangiyana, I. Gde Adi Suryawan, Yulia Ratnaningsih, Kemas Usman, I. Gde Dharma Atmaja, and I. Gusti Agung Ayu Hari Triandini. "PELATIHAN PEMBUATAN TEH HERBAL HUTAN UNTUK PETANI HUTAN BUWUN SEJATI." SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan 6, no. 3 (January 24, 2023): 1631. http://dx.doi.org/10.31764/jpmb.v6i3.12065.
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ABSTRAKPetani hutan Desa Buwun Sejati menggantunggkan pendapatan utama dari penjualan buah – buahan tanaman MPTS (Multi Purpose Tree Species) yang dipanen musiman. Harga komoditi buah tersebut cenderung mengalami penurunan signfikan ketika musim panen dilakukan serentak akibat penumpukkan stok. Oleh karena itu diperlukan solusi pemanfaatan alternatif dari tanaman MPTS yang berkelanjutan. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan pelatihan pengolahan daun tanaman MPTS petani hutan Buwun Sejati menjadi produk teh herbal hutan. Produk teh herbal hutan yang dibuat dalam kegiatan ini adalah: sirsak, durian, rambutan, dan alpukat. Pelaksanaan kegiatan menggunakan metode ceramah dan praktik secara langsung melibatkan sebanyak 20 orang petani hutan Buwun Sejati sebagai partisipan.Tahapan kegiatan yang dilakukan meliputi: penyampaian teori melalui focus group discussion, praktek pembuatan teh herbal dengan menggunakan protokol baku, penilaian kualitas produk teh herbal bersama partisipan, serta monotiring dan evaluasi kegiatan untuk keberlanjutan program. Berdasarkan perbandingan hasil pre-test dan post-test, partisipan telah memahami materi produk teh herbal hutan MPTS dengan persentase peningkatan sebesar 70%. Selain itu mereka juga telah menguasi metode produksi teh herbal hutan MPTS dengan kualitas yang baik. Dapat disimpulkan bahwa petani hutan Buwun Sejati mampu mengolah bahan baku daun tanaman sirsak, durian, rambutan, dan alpukat menjadi produk teh herbal hutan yang dapat menjadi alternatif sumber pemasukan tambahan bagi mereka. Kata kunci: buwun sejati; petani hutan; teh herbal ABSTRACTBuwun Sejati forest farmers depend on the fruit commodity of Multi-Purpose Tree Species (MPTS), which can be harvested only at a particular time in a year. The price of this fruit commodity usually decreases significantly if harvested simultaneously due to oversupply. Thus, it is essential to carry out alternative utilization of MPTS commodities. The purpose of this community service is to give training about MPTS leaves plant processing methods into forest herbal tea products for Buwun Sejati forest farmers. Raw materials for forest herbal tea products in this community service were soursop, durian, rambutan, and avocado. Systematic steps of this community service include 1) a focus group discussion with the participant to discuss the source and potency of forest herbal tea products, 2) a practical step about the method of forest herbal tea production, 3) a hedonic assay of forest herbal tea product made by participant for quality control, 4) monitoring and evaluation for the continuity of the program. Participants understood the forest herbal tea production method based on pre-test and post-test results. It could be concluded that Buwun Sejati forest farmers can utilize leaves of soursop, durian, rambutan, and avocado in forest herbal tea products that could give future additional income. Keywords: buwun sejati; forest farmers; herbal tea
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Abualhasan, Murad N., Nidal jaradat, Mohammed Hawash, Rama Khayat, Eman Khatatbeh, Malak Ehmidan, and Munir Al-Atrash. "Evaluation of Heavy Metal and Microbial Contamination in Green Tea and Herbal Tea Used for Weight Loss in the Palestinian Market." Evidence-Based Complementary and Alternative Medicine 2020 (November 10, 2020): 1–7. http://dx.doi.org/10.1155/2020/7631562.
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The use of green tea and herbal tea for weight loss is increasing worldwide owing to the rising rates of obesity. There are concerns about the safety and quality of these herbal products owing to their increased consumption worldwide. In this study, we evaluated randomly collected samples of green tea and herbal tea and tested them for heavy metal and microbial contamination. Eighteen samples of green tea or herbal tea of widely used brands in Palestine were tested for heavy metal and microbial contamination. The results showed that 7 of the samples had toxic heavy metals such as chromium (Cr) and lead (Pb), and their concentrations were above the allowable limits set by the World Health Organization (WHO). Moreover, 6 of the samples that were tested had microbial contamination with high total aerobic microbial count (TAMC) and total yeast and mold count (TYMC). This could be due to improper handling and storage conditions of these herbal products. This study is the first of its kind in Palestine, and its results are forewarning to all the responsible authorities, including the Ministry of Health (MoH), to take immediate corrective actions such as quality control testing, auditing, and registration of marketed tea products.
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Patil, Kunal, and Vishwajit Nalawade. "A Review on Antioxidant Property of Herbal Tea." International Journal of Research Publication and Reviews 04, no. 01 (2022): 1627–33. http://dx.doi.org/10.55248/gengpi.2023.4146.
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Antioxidants are substances found in the medicinal plants which may have a protective role to play in certain conditions such as heart disease, stroke and some cancers. Polyphenols, which are antioxidant components, can be found in tea extracts. Natural antioxidants have gotten a lot of attention and research since they are effective due to free radical scavenger activity and are thought to be less hazardous than synthetic antioxidants. Tea, along with water, is one of the world's most popular beverages.tea(Camellia sinensis)have clasiifird into green tea,black tea,oolong tea . Spectroscopy is a common method for evaluating antioxidants. It is a hydrogen atom transfer (HAT) based approach that uses the following methods for antioxidant assay: DPPH, ABTS, FRAP, PFRAP and it shows that the tea plant posses the antioxidant property of tea by using various extracts of tea and shows the green tea have more antioxidant property than black tea. The antioxidant capacityMeasured by two techniques electrochemical technique and chromatographic technique.the actual antioxidant conent is given directly in the amperometry technique.
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Hayacibara, Mitsue Fujimaki, Celso Silva Queiroz, Cínthia Pereira Machado Tabchoury, and Jaime Aparecido Cury. "Fluoride and aluminum in teas and tea-based beverages." Revista de Saúde Pública 38, no. 1 (February 2004): 100–105. http://dx.doi.org/10.1590/s0034-89102004000100014.
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OBJECTIVE: To evaluate fluoride and aluminum concentration in herbal, black, ready-to-drink, and imported teas available in Brazil considering the risks fluoride and aluminum pose to oral and general health, respectively. METHODS: One-hundred and seventy-seven samples of herbal and black tea, 11 types of imported tea and 21 samples of ready-to-drink tea were divided into four groups: I-herbal tea; II-Brazilian black tea (Camellia sinensis); III-imported tea (Camellia sinensis); IV-ready-to-drink tea-based beverages. Fluoride and aluminum were analyzed using ion-selective electrode and atomic absorption, respectively. RESULTS: Fluoride and aluminum levels in herbal teas were very low, but high amounts were found in black and ready-to-drink teas. Aluminum found in all samples analyzed can be considered safe to general health. However, considering 0.07 mg F/kg/day as the upper limit of fluoride intake with regard to undesirable dental fluorosis, some teas exceed the daily intake limit for children. CONCLUSIONS: Brazilian and imported teas made from Camellia sinensis as well as some tea-based beverages are sources of significant amounts of fluoride, and their intake may increase the risk of developing dental fluorosis.
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Zayapor, M. N., and Syahida M. "Herbal infusion – processing techniques, bioactivity, quality, and safety." Food Research 6, Supplementary 2 (January 15, 2023): 134–54. http://dx.doi.org/10.26656/fr.2017.6(s2).019.
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Botanical remedy, including herbal infusion or tisane, is getting attention from the healthconscious consumer to provide dietary polyphenol/dietary antioxidants. However, some quality and pharmacological aspects of dried herbs used in the tisane or herbal tea are taken for granted and can place the consumer's health and safety at risk. The purpose of this review is to investigate pre-harvesting and post-harvesting aspects of herbal tea that implicate the quality, i.e., therapeutic properties and safety, i.e., toxicity. Selection of botanical origin, agricultural practice, and pharmacological background (pharmacodynamic and pharmacokinetic aspects) of botanical material are the identified vital factors in the pre-harvesting aspects that should be considered before introducing the monoherbal or polyherbal preparation to ensure optimum benefits and safety. Besides the herbal blending preparation, the tea processing standard and drying technique are vital in ensuring the stability of herbal tea and consequently determining the quality of herbal infusion. The variation of processing techniques used and the pharmacological factors of herbal sources have laced on the quality and authenticity issues of herbal infusion and still need further studies to identify the potential health risks to the consumer.
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Anand Singh, Satyam, Yash Patel, Shreya Patel, Mane Ajay, and Vishva Chauhan. "Formulation, evaluation, and antimicrobial study of immune-boosting herbal tea." Pharmaspire 15, no. 03 (2023): 112–20. http://dx.doi.org/10.56933/pharmaspire.2023.15121.
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Introduction:Herbal tea is caffeine free which boosts the immunity level and relieves stress. aim of study: To formulate and evaluate the immune-boosting herbal tea. Here, we made herbal tea from Moringa oleifera leaves and masked the bitter taste of Moringa with a natural sweetener and jaggery. Material and Methods: It is reported that jaggery boosts the immunity of the human body. M. oleifera is a versatile plant that has been traditionally used for its medicinal properties. M. oleifera has been shown to have anti- inflammatory, antimicrobial, antioxidant, and anticancer properties. Active chemical constituents of M. oleifera have been extracted by decoction method from the leaves. Other ingredients such as ginger, turmeric, black pepper, cardamom, and fennel were also mixed with M. oleifera and jaggery to formulate the tea. Cardamom and fennel were added to the tea for flavoring purpose and they also have the property of expectorant and carminative agent. Result and discussion: Due to the extremely low likelihood of herbal-herbal interactions, none of the substances interact with one another. It has been evaluated for various evaluation parameters, i.e., organoleptic test, physical parameters, phytochemical, chemical test, and antimicrobial test. The physical parameters of the tea were within the standard range which indicates that the granules of the tea are of optimum quality with optimum flowability. The presence of the secondary metabolite in the tea was also reported. The tea has stable pH and it was reported with good antimicrobial property against Bacillus subtilis and Staphylococcus aureus. Herbal tea was found acceptable to drink
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Pavlova, E. V., D. I. Udavliev, T. G. Putina, and S. S. Shihov. "VETERINARY AND SANITARY ASSESSMENT OF SAFETY DRY HERBAL TEA." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 2 (2020): 196–204. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202002012.
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For safety of herbal teas for consumers, the veterinary and sanitary expertise of plant raw materials and finished goods including definition of the content of heavy metals, microbiological indicators, mycotoxins, pesticides according to requirements of Technical regulations of the Customs union 021/2011 "About safety of food products" has to be carried out. Data of veterinary and sanitary examination of 50 samples of multicomponent herbal teas on the normalized indicators are provided. The assessment of risk of contamination of herbal raw materials and herbal teas by pathogenic microorganisms and microorganism activators of damage of raw materials and products is carried out. All packed herbal tea samples conformed to the requirements fixed by the existing standards. The maintenance of mold fungi in herbal tea rooibos with cinnamon in 021% of samples from 2011 no more than 48 exceeded the normalized quantity, by 10…100 times. Mold fungi have been provided by not toxicogenic types of Alternaria, Penicillium, Cladosporium. The maintenance of aflatoxin did not exceed norm in all studied samples of herbal teas. Stability at storage of herbal tea depends on quantity and species composition of residual microflora. The raised maintenance of mold fungi of activators of damage can lead to reduction of expiration date of herbal tea.
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Tavita, Gusti Eva, Mega Sari Juane Sofiana, Asri Mulya Ashari, Rita Kurnia Apindiati, Lucky Hartanti, and Warsidah Warsidah. "Characterization and Antioxidant Activity of Herbal Tea from Gambir Leaves (Uncaria gambir) with Different Drying Processes." Sainstek : Jurnal Sains dan Teknologi 15, no. 2 (December 31, 2023): 69. http://dx.doi.org/10.31958/js.v15i2.7719.
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Recently, natural antioxidants have been explored to reduce the side effects of synthetic antioxidants. Plants from the Rubiaceae family have strong antioxidants and are widely used in food and cosmetic preparations. his study aims to determine gambir leaf herbal tea's physical-chemical characterization and antioxidant activity (Uncaria gambir) in different drying processes. The processing of drying is drying in direct sunlight and drying with an oven at 60oC for 7 hours. The physical-chemical characterizations are water and ash content, pH, and organoleptic of the herbal tea—the antioxidant activity of the herbal tea determination using the free radical scavenging method 2,2-diphenyl-1-picrylhydrazyl (DPPH). The characteristics compare with SNI 3836 of 2013. The herbal tea of Gambir with oven drying is the best yield (53.21%). The antioxidant activity (IC50) of herbal tea in direct sunlight and oven dryings are 122.44 ppm and 82.21 ppm, respectively.
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Anisyah, Luluk, Ani Riani Hasana, and Sr Lela Veronika Tindaon. "PEMBERDAYAAN KELOMPOK PKK KELURAHAN KAUMAN KOTA MALANG DALAM PEMANFAATAN BUNGA TELANG SEBAGAI TEH HERBAL DI MASA PANDEMI COVID 19." SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan 6, no. 1 (March 6, 2022): 175. http://dx.doi.org/10.31764/jpmb.v6i1.7321.
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ABSTRAK Pergeseran gaya hidup dan pola makan dimasa sekarang dapat menyebabkan terjadinya penyakit degeratif di usia lansia. Dimana saat ini prediksi bahwa populasi usia lebih dari 60 tahun akan meningkat sekitar 2–3 kali lipat pada tahun 2050, sehingga hal ini akan menyebabkan masalah kesehatan. Pemberdayaan Kelompok PKK Kelurahan Kauman Kota Malang dalam Pemanfaatan Bunga Telang Sebagai Bahan Pembuatan Teh Herbal. Adanya pemberian edukasi tentang manfaat teh herbal pada kader PKK dengan menggunakan zoom, maka kesehatan tetap terjaga dengan baik. Metode pelaksanaan yang digunakan meliputi 3 kegiatan: Tahap persiapan: melakukan pendekatan, persiapan bahan dan alat yang digunakan untuk pembuatan sediaan teh herbal; Tahap pelaksanaan: memberikan edukasi kesehatan dan pelatihan terkait manfaat, cara penyajian, dan penyebaran video pembuatan teh herbal. Tahap evaluasi dilakukan terhadap apresiasi grup. Hasil dari pengabdian dapat berjalan baik dan lancar sesuai dengan yang telah dijadwalkan, prosentase dengan nilai rata-rata untuk peningkatan pengetahuan terkait edukasi sistem organ 83,45%; manfaat, khasiat bunga telang 85,95% dan pelatihan cara pembuatan teh herbal 81,10% dengan menggunakan google form. Kesimpulan tujuan untuk mengangkat manfaat tanaman herbal dari simplisia bunga telang sebagai bahan dasar sediaan the herbal yang aman untuk lansia dimasa pandemi covid 19. Kata Kunci : teh herbal; antioksidan; penyakit degenerative; lansia; bunga telang ABSTRACTShifts in lifestyle and eating patterns today can cause degenerative diseases in the elderly. Where it is currently predicted that the population aged over 60 years will increase by about 2-3 times by 2050, so this will cause health problems. Empowerment of PKK Group in Kauman Village, Malang City in the Utilization of Telang Flowers as Ingredients for Making Herbal Tea. The existence of providing education about the benefits of herbal tea to PKK cadres by using zoom, then health is maintained properly. The implementation method used includes 3 activities: Preparation stage: approach, preparation of materials and tools used for the manufacture of herbal tea preparations; Implementation stage: providing health education and training related to the benefits, presentation methods, and video distribution of herbal tea making. The evaluation stage is carried out on group appreciation. The results of the service can run well and smoothly according to what has been scheduled, the percentage with the average value for increasing knowledge related to organ system education is 83.45%; benefits, the efficacy of the telang flower is 85.95% and training on how to make herbal tea 81.10% using the google form. The conclusion of the goal is to raise the benefits of herbal plants from telang flower simplicia as a basic ingredient for safe herbal tea preparations for the elderly during the covid 19 pandemic. Keywords: herbal tea; antioxidant; degenerative diseases; elderly; butterfly flower
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Tkachuk, Nataliia, Liubov Zelena, Oleksandra Legun, and Oleh Tkachuk. "STUDY OF PHYTOTOXICITY OF BLACK TEA WITH HERBAL AND FRUIT SUPPLEMENTS BY GROWTH TEST WITH LEPIDIUM SATIVUM L." Biota. Human. Technology, no. 1 (May 20, 2024): 94–101. http://dx.doi.org/10.58407/bht.1.24.9.
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Tea can contain biologically active compounds which phytotoxicity deserves attention. The aim of the work was to study the phytotoxicity of black tea with herbal and fruit additives according to the phytotest with Lepidium sativum L. Methodology. Phytotoxicity was evaluated in a growth test with the test plant L. sativum, the seeds of which were germinated on filter paper with the tested tea solutions. We studied 6 types of packaged black Ceylon tea without additives (control) and with various herbal and/or fruit additives and natural flavorings, freely available in the retail network of Ukraine. The test indicators were the germination energy of L. sativum seeds (3rd day of the study), seed germination (5th day of the study), the length of the roots and the aerial part of the seedlings (the 5th day of the study). Phytotoxic indexes were calculated - seed germination index and root length index. The results were processed statistically. Scientific novelty. The phytotoxicity of black tea with herbal and fruit supplements was investigated using a growth test with L. sativum. The absence of phytotoxicity of the investigated tea variants was shown by the root length index of L. sativum seedlings. Conclusions. The study of phytotoxicity of black tea with herbal and fruit supplements according to the growth test with L. sativum showed moderate toxicity based on the plant seed germination index in case of the mixture of black and green teas with supplements of apple, cornflowers, pot marigold, safflower, rose and natural flavoring “Grapes”. However, according to the root length index of the seedlings, this tea did not show phytotoxicity, as did other tested variants of black tea with herbal and fruit additives. Further detailed phytotoxicity studies of all constituent teas with herbal and fruit supplements are needed. The risks of cornflower and safflower consumption by women should be indicated on the packaging of products that contain them.
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du Toit, J., E. Joubert, and T. J. Britz. "Honeybush Tea–A Rediscovered Indigenous South African Herbal Tea." Journal of Sustainable Agriculture 12, no. 2-3 (June 10, 1998): 67–84. http://dx.doi.org/10.1300/j064v12n02_06.
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Engels, Michael, Charles Wang, Andres Matoso, Eyal Maidan, and Jack Wands. "Tea not Tincture: Hepatotoxicity Associated with Rooibos Herbal Tea." ACG Case Reports Journal 1, no. 1 (October 2013): 58–60. http://dx.doi.org/10.14309/crj.2013.20.
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Pallavi, Kumari. "Development of Antioxidant Rich Herbal Tea Bags." International Journal for Research in Applied Science and Engineering Technology 9, no. 8 (August 31, 2021): 2519–20. http://dx.doi.org/10.22214/ijraset.2021.37719.
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Abstract: The present study entitled “Development of antioxidant rich herbal tea bags” was conducted with the objective to develop herbal tea bag using different ingredients, to assess the sensory accessibility and antioxidant content of developed tea bag. Herbal tea is a commonly consumed beverage brewed from the leaves, flowers, seeds, fruits, stems and roots of plants species rather than Camellia sinensis L., which has been widely used for health care and diseases prevention. The main benefit of tea bags is that they add convenience. It’s easy to pop a tea bag into a hot cup of water or to go mug and get on with the rest of the day. Antioxidant rich herbal tea bags were prepared by using four treatments T1 (Giloy 1.5gm, Ginger 0.5gm, Cloves 0.5gm, Cinnamon 0.5gm, Black pepper 0.5gm and Tulsi 0.5gm), T2 (Giloy 2.0gm, Ginger 0.5gm, Cloves 0.5gm, Cinnamon 0.5gm, Black pepper 0.5gm and Tulsi 0.5gm), T3 (Giloy 2.5gm, Ginger 0.5gm, Cloves 0.5gm, Cinnamon 0.5gm, Black pepper 0.5gm and Tulsi 0.5gm) and T4 (Giloy 3.0gm, Ginger 0.5gm, Cloves 0.5gm, Cinnamon 0.5gm, Black pepper 0.5gm and Tulsi 0.5gm). Organoleptic evaluation of the prepared product in relation to sensory attributes was carried out using the nine point hedonic scale score card. Antioxidants properties of developed tea bag were analyesd by DPPH Free Radical Scavenging method (Braca et al., 2001) and Total Phenol Content (TPC) by Folin-ciocalteu phenol method (Singleton and Rossi, 1999). All treatments were replicated three times and the data obtained during investigation were statistically analyzed by using analysis of variance (ANOVA) and critical difference (C.D.) techniques. On the basis of sensory acceptability it was found that T3 was scored highest in terms of colour and appearance, consistency, flavor and taste and overall acceptability. DPPH radical scavenging activity and total phenolic content of prepared antioxidant rich herbal tea bags for best treatment T3 was obtained 0.403 percent and 1.00mg/5g (per tea bag). The cost of the antioxidant rich herbal tea bags per 5g (per tea bag) of dry ingredients at the prevailing cost of the raw materials was highest in T1 (Rs. 6.52) followed by T2 (Rs. 6.27), T3 (Rs. 6.04) and T4 (Rs. 5.79). Giloy is recommended for preparation of different types of products to boost immunity and fight against free radicals and also enhances the efficacy of white blood cells and thus help to fight against infections and bacteria causing dangerous diseases. Keywords: Herbal tea, Antioxidant, Organoleptic evaluation, Cost evaluation
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Mandal, Ashok Kumar, Anisha Pandey, Prasamsha Pant, Seema Sapkota, Parasmani Yadav, and Devi Prasad Bhandari. "Formulation of Herbal Tea from Nepalese Medicinal Plants: Phenolic Assay, Proximate Composition and In-vivo Toxicity Profiling of Medicinal Plants with Nutritive Benefits." Journal of Plant Resources 20, no. 1 (December 31, 2022): 139–49. http://dx.doi.org/10.3126/bdpr.v20i01.56603.
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Herbal tea, also known as tisane, is a beverage made from the infusion or decoction of plant material in hot water. True tea comes from the Camellia sinensis plant, while tisane (herbal tea) comes from a water-based infusion of herbs, spices, flowers, leaves etc. This study aimed to formulate and determine the nutraceutical value (proximate analysis), phytochemical value (total phenolic content) and in-vivo toxicity of the different medicinal plants used to prepare three different types of herbal tea formulations. Natural Product Research Laboratory (NPRL)-1 [Asparagus officinalis L., Phyllanthus emblica L., Mentha piperita L., Elettaria cardamomum (L.) Maton and Camellia sinensis (L.) Kuntze], NPRL-2 [Ocimum tenuiflorum L., Bergenia ciliate (Haw.) Sternb., Elettaria cardamom (L.) maton and Camellia sinensis (L.) Kuntze] and NPRL-3 [Salvia rosmarinus Spenn., Cymbopogon citratus (DC.) Stapf, Senegalia catechu (L.f.) P.J.H.Hurter & Mabb. Elettaria cardamomum (L.) Maton and Withania somnifera (L.) Dunal] herbal tea formulations were prepared from these selected medicinal plants. They were respectively tested for their properties. All the plants included were highly nutritional and none were found toxic. The results suggested that herbal tea made up of these potent plants’ parts can be a good choice for health-promoting benefits. These formulations could further be studied for their other beneficial activities.
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Sudarsi, Yulisma, and Musyirna Rahmah Nst. "UJI AKTIVITAS ANTIOKSIDAN DAN SIFAT ORGANOLEPTIK TEH HERBAL CAMPURAN DAGING BUAH PARE (MOMORDICA CHARANTIA L.) DAN KULIT BUAH NAGA MERAH (Hylocereus Lemairei (HOOK.) BRITTON & ROSE)." Photon: Jurnal Sain dan Kesehatan 8, no. 2 (April 30, 2018): 59–66. http://dx.doi.org/10.37859/jp.v8i2.717.
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Herbal tea is a herbal mixture made from flowers, leaves, seeds and or roots of various plants. Some of herbal tea consumed for adds energizing, help relaxation, overcome digestive problems and also strengthen the immune system. Research on antioxidant activity and organoleptic characteristic mixflesh of bitter melon fruit (Momordica charantia L.) and red dragon fruit skin (Hylocereus lemairei (Hook.) britton & rose) herbal tea has been done. The objective of this research was to make a herbal tea formulation that has a high antioxidant activity and is preferred from a mixture of bitter melon fruitand red dragon fruit skin that has been dried at 50-60°C. The antioxidant activity were measured by free radical scavenging method with DPPH; whereas organoleptic test was measured by hedonik method. The results of 5 formulas indicate that antioxidant activity is the highest in FIII formula that has the most content of bitter melon fruit. Data were analyzed using one way ANOVA and Tukey method at 99% confidence level. The herbal tea formulation of a coarse powder mixture of 1.75 g of bitter melon fruit and a coarse powder of 0.25 g red dragon fruit showed the highest antioxidant activity with percent inhibition of 98,249% and preferably with the likes after adding 30 mL of honey.
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Baruah, Chandrama, and Yelika Yepthomi. "DEVELOPMENT OF HERBAL TEA USING MORINGA OLIFERA, ELSHOLTZIA COMMUNIS AND ALPINIA GALANGA: A SENSORY ACCEPTANCE STUDY." International Journal of Advanced Research 9, no. 07 (July 31, 2021): 446–53. http://dx.doi.org/10.21474/ijar01/13144.
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The present study aims to develop an herbal tea formulation from leaves of Moringa oleifera incorporating with rhizomes of Alpinia galanga and the inflorescence of Elsholtzia communis with an insight to improve its sensory attributes and also enhancing the nutritional value. The ingredients were processed and three herbal teas HT1, HT2, HT3 were formulated by mixing them at different levels of incorporation. Acceptability trials for color, aroma, taste and overall aceptability revealed that HT2 was the most liked infusion with highest scores for color (7.8), taste (8.04) and overall acceptability (7.96). The total antioxidant capacity of HT2 was determined by the DPPH scavenging activity test by the method of Blois. The methanolic extracts of the herbal tea sample showed 76.12% radical scavenging activity whereas the sample extracted with DMSO showed a lower antioxidants capacity of 62.45%. The shelf life of the herbal tea was studied by storing in different packaging materials. HDPE Zip loc bags, tea bags (packed in paper cartons) and HDPE containers stored the product without spoilage over a period of six months. The developed herbal tea has a good market potential with significant health benefits.
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Cahyanto, Heru Agus. "KOMBINASI HERBA SELEDRI (Apium graveolens, L) DAN DAUN LIDAH BUAYA (Aloe vera, L) SEBAGAI MINUMAN HERBAL INSTAN." Jurnal Riset Industri Hasil Hutan 6, no. 2 (December 31, 2014): 37. http://dx.doi.org/10.24111/jrihh.v6i2.1236.
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The purpose of this study was to determine the quality of herbal raw materials and consumer acceptability to the instan tea. Celery and aloe vera leaf have an ability to lower blood pressure. The combination of these two herbs are expected to have a synergistic effect in this instant tea. The formulation tea showed the appropriate with the requirements and no difference in taste, color and odor in statistic of the three formulations.Keywords: formulation, celery, aloe vera
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Suryawan Wangiyana, I. Gde Adi, Dina Soes Putri, and I. Gusti Agung Ayu Hari Triandini. "PELATIHAN PENGOLAHAN DAUN GAHARU MENJADI TEH HERBAL UNTUK ISTRI PETANI ANGGOTA KELOMPOK TANI DESA DUMAN KABUPATEN LOMBOK BARAT." LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat 3, no. 2 (December 31, 2019): 82. http://dx.doi.org/10.25077/logista.3.2.82-89.2019.
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Pohon gaharu banyak terdapat di sekitar areal pertanian desa Duman dan sebagin besar tidak dimanfaatkan dengan optimal. Padahal bahan tersebut merupakan bahan baku minuman teh herbal yang berkualitas. Pelatihan ini bertujuan untuk memberdayakan istri petani untuk mengolah daun gaharu menjadi minuman teh herbal. Kegiatan ini diharapkan mampu memberikan keterampilan baru bagi istri petani desa Duman sehinnga mampu membantu perekonomian keluarga. Partisipan dalam kegiatan ini sebanyak 20 orang istri anggota kelompok tani Duman. Pengabdian ini dibagi menjadi dua tahap: tahap teori dan tahap praktek. Partisipan diberikan materi terkait bagaimana mengolah daun gaharu menjadi teh herbal pada tahap teori. Praktek langsung dilakukan oleh parisipan berdasarkan teori yang sudah mereka peroleh. Partisipan telah memahami bahwa urutan sistematis pengolahan daun gaharu menjadi teh herbal meliputi: 1) Pemilihan daun, 2) Pengeringan Daun, 3) Pencacahan daun, 4) Oksidasi daun, 5) Penyeduhan daun. Berdasarkan hasil pre-test dan post-test, terjadi peningkatan pemahaman partisipan rata – rata sebesar 70% mengenai metode pengolahan daun gaharu menjadi teh gaharu secara sitematis. Partisipan memiliki peluang yang bagus untuk mengembangkan produk teh tersebut menjadi industri rumah tangga. Dapat disimpulkan bahwa Istri anggota kelompok tani desa Duman telah memahami cara pengolahan daun gaharu menjadi minuman teh yang berkualitas.
Kata kunci: Pengolahan daun, Teh gaharu, Istri petani
ABSTRACT
Agarwood trees on rice field of Duman Village were not been utilized optimally. On the other hand, this material was a good source of herbal tea. The purpose of this community service is to give training to farmer’s wife of Duman Village about how to process agarwood leaves into herbal tea. This community service should give new skill to farmer’s wife of Duman village so they could give additional income for their family. Twenty participants of this community service consist of farmer’s wife of Duman Village. This community service including two main steps: Theoritical stage and Practical stage. Participant were given theory of processing agarwood leaves into herbal tea in theoretical stage. Participants applied theory that they already got in practical stage. Participant were fully understood about agarwood processing into herbal tea with systematic method. That method including 5 steps: 1) Selecting leaves, 2) Drying leaves, 3) Chopping leaves, 4) Oxidizing leaves, 5) Brewing leaves. There is 70% average improvement on participants knowledge about processing agarwood leaves into herbal tea based on pre-test and post-test. This herbal tea product has good prospect to be developed into home industry product by participants. It could be concluded farmer’s wife of Duman Village were fully understood about agarwood leaves processing method to produce good quality of herbal tea.
Keywords: Leaves processing, Agarwood tea, Farmer’s wife