Influence of withering time and leaf condition on physical and chemical characteristics of fig leaf tea

Abstract

The fig leaf (Ficus carica) is a good source of bioactive compounds, especially phenolic. Fig leaf can be used for producing herbal tea. The processing of tea includes withering, rolling, oxidation, and drying. Withering is one of the major steps for tea quality. The objectives of the research were to study the effect of withering time and leaf condition on physical (color) and chemical (total phenol content, tannin content, antioxidant activity) characteristics of fig leaf tea. The fig leaves were withered in four diferrent times (0 hours, 8 hours, 13 hours, and 18 hours). The leaf conditions were normal and rusty leaves. The results showed that withering time significantly affects the physical and chemical characteristics of fig leaf tea. The longer withering time the darker tea color, and the lower total phenol content, tannin content, and antioxidant activity of fig leaf tea infussions. Leaf condition significantly affects the tea color (L, a, b, hue). Normal leaves produce the tea with higher total phenol content, tannin content, and antioxidant activity than the rusty leaves.