Published Paper Details:

Herbal tea, commonly referred to as tisane, is a caffeine-free beverage derived from various medicinal plant parts such as leaves, flowers, and roots. This study aimed to formulate and evaluate a palatable and therapeutic herbal tea blend using Butterfly Pea (Clitoria ternatea), Tulsi (Ocimum tenuiflorum), and Lemongrass (Cymbopogon citratus). These herbs were selected due to their antioxidant, antimicrobial, immunostimulant, and digestive properties. The collected plant materials were dried, powdered, and sieved before formulation. Organoleptic evaluation confirmed desirable appearance, aroma, and taste. Moisture content was found to be 23%, loss on drying 29%, ash value 5.3%, and pH ranged from 5.6 to 6.4, indicating good physicochemical stability. Qualitative phytochemical screening revealed the presence of flavonoids, tannins, saponins, and alkaloids, which contribute to the herbal tea's therapeutic effects. Tests such as the Shinoda, Ferric Chloride, Foam, Benedict's, and Mayer's were employed to confirm the presence of these constituents. The herbal tea demonstrated beneficial effects like relaxation, immune boosting, digestive support, and potential for aiding in weight loss and blood sugar control. It provides a healthy, caffeine-free alternative to traditional teas and modern beverages. Literature supports the medicinal potential of herbal teas, highlighting their antioxidant, anti-inflammatory, and antimicrobial properties. This formulation shows promise as a natural health-promoting beverage with multiple physiological benefits. Further studies may explore more precise combinations and dosages for targeted health benefits.