Published Paper Details:

Herbal tea is gaining wide acceptance as a natural and healthy beverage because of its therapeutic value and refreshing nature. These beverages, also known as tisanes, are prepared using different medicinal plants, herbs, spices, flowers, and roots that possess beneficial biological properties. Herbal teas have been traditionally consumed in many cultures as part of daily lifestyle practices and social gatherings. They are believed to help improve immunity, reduce stress, promote relaxation, and maintain overall health and well-being. Since most herbal teas are naturally caffeine-free, they are considered a suitable alternative to conventional tea and other stimulant beverages. Herbal teas are generally prepared by infusion or decoction of selected herbal ingredients soaked or boiled in water to obtain the required extract. Herbal teas contain several naturally occurring phytochemicals such as flavonoids, phenolic compounds, tannins, alkaloids, terpenoids, and saponins contributing to their antioxidant and medicinal activities. In herbal teas, these bioactive compounds may possess antimicrobial, anti-inflammatory, digestive and immunity enhancing properties. Various herbal ingredients such as ginger, peppermint, tulsi, chamomile, cinnamon and lemongrass are used either alone or in combination to enhance the flavor and therapeutic efficacy. The present study deals with formulation and evaluation of herbal tea prepared from selected medicinal herbs. The study was aimed at developing a flavorful, safe and health promoting beverage with acceptable sensory characteristics and beneficial pharmacological properties.