Preparation and Phytochemical Analysis of Polyherbal Tea Bag

Abstract

Abstract: Herb blooms, leaves, seeds, roots, or dried fruit that aren't from the Camellia sinensis tea plant are referred to as herbal tea. Lemongrass, cinnamon, hibiscus, and butterfly pea (Clitoria ternatea) are a few plants that can be used to make herbal teas. The butterfly pea is traditionally used as a culinary coloring to give food its blue color and as an eye medication, brain boosting. As antioxidants, antibacterial, anti-inflammatory, antidiabetic, anti-cancer, and immunomodulatory agents, butterfly pea and hibiscus are beneficial and reduce blood pressure. In order to improve the quality of the herbal tea, it is necessary to dry the tea utilizing sunshine throughout the producing process. Organoleptic tests are used to conduct the analysis (color, taste, and scent).