Herbal Tea

The study was aimed to determine the effects of adding milk, sugar and sweeteners to the total phenolic content and antioxidant activity of Camellia Sinensis (green tea) powder. Six green tea samples were brewed in cold water and whisked: Green tea powder (G), green tea powder with sugar (GS), green tea powder with aspartame (GA), green tea powder with milk (GM), green tea powder with milk and sugar (GMS) and green tea powder with milk and aspartame (GMA). The total phenolic content of green tea powder samples was evaluated by using Folin-Ciocalteu assay while α,α-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays were used to measure the antioxidant activity. Results showed that milk addition significantly enhanced by 59.84% of total phenolic content and also increased 26.3% (DPPH) and 42.35% (FRAP) of antioxidant activity of green tea powder, as compared to green tea samples without milk (p<0.05). Strong and positive correlations were found bet...

Mulberry (Morus) belongs to the Moraceae plant family, native of China. The leaves of mulberry plant are the major food source for the silkworm. The leaf consists of minerals, vitamins, dietary fibre, amino acids, phytosterols, flavonoids and other functional components, mainly 1-DNJ (1-Deoxynojirimycin) which acts as an anti-diabetic drug. In countries like China, Korea and Japan the preparations from mulberry leaves are used as medicine for increasing the immunity of the human body, cough relief and to lower the blood sugar and blood pressure. The high nutritional value of leaves is used as a functional food, mostly in the form of herbal tea, smoothie, yoghurt, salads, nutritional masala biscuits, capsules, dry powder, oil, dietary supplement etc. This manuscript mainly focuses on the nutritional importance and health benefits of mulberry leaves extract. The leaves extract may help to lower blood sugar (diabetes), inflammation levels, cholesterol and fighting against heart disease.

This study evaluated the elemental composition of 25 herbal tea plants commonly used in infusions by Portuguese consumers and the contribution to the elemental daily intake of some essential elements. Hydrocotyle asiatica (L.), Matricaria chamomilla (L.), and Melissa officinalis (L.) samples are a rich source of K with around 6.0 mg g−1 while the Asteraceae Silybum marianum (L.) and Echinacea angustifolia (DC.) exhibited 4.9 and 5.6 mg g−1 Ca, respectively. The highest concentrations of S and Zn were noted in Hydrocotyle asiatica (L.), while the highest concentration of Sr was found in Cassia angustifolia (Vahl.). In general, a large variability in the concentrations among different families and plant organs had been observed, except Cu with levels around 30 μg g−1. The principal component analysis (PCA) showed positive correlations between Zn and S and Sr and Ca, also revealing that Hydrocotyle asiatica (L.), Echinacea angustifolia (DC.), Silybum marianum (L.), and Cassia angustifolia (Vahl.) samples, stands out about all other samples regarding the enrichment of macro and micronutrients. The elemental solubility of macronutrients in the infusion is greater than the micronutrient solubility, despite the contribution to the recommended daily intake was weak. As a whole, Cynara scolymus (L.) and Hibiscus sabdariffa (L.) are the species with the best elemental solubilities, followed by Hydrocotyle asiatica (L.). No harmful elements, such as As and Pb, were observed in both the raw material and the infusions.
Keywords: elemental composition; herbal tea samples; herbal infusions; inductively coupled plasma-atomic emission spectroscopy; PCA analysis; X-ray fluorescence

Herbal teas consist of mono and sometimes poly-herbal recipes of herbs with acclaimed health benefits which are often brewed as infusion or decoction. Three variants of poly-herbal teas containing Herbiscus sabdariffa, Moringa oleifera, Citrus limon, and Zingiber officinale were prepared and evaluated for their physicochemical and stability properties. Intrinsic physicochemical properties that include organoleptic, ash value, pH of brew solutions, extractive matter as well as non-intrinsic properties such as moisture content, flow and particle size of granules and dust leak from teabags were determined. Also, the effects of stressful storage conditions on some physicochemical properties were evaluated. The different tea blends showed remarkable differences in their physicochemical properties. The products also showed discrepancies in stability parameters such as appearance, pH of the brew and antioxidant properties when stored under different conditions. In all, the herbal tea showed good physicochemical and stability properties that are characteristic of a good finished herbal product.

An academic history of rooibos tea and traditional usage of the rooibos plant.
The SA Rooibos Council commissioned historian Boris Gorelik to investigate historical records on the earliest usage of the rooibos plant (Aspalathus linearis) and the origins of the infusion known as rooibos tea. The following perceptions were objectively investigated:

1. The rooibos plant was used by San and Khoikhoi peoples in precolonial times.
2. The hot beverage we know as rooibos tea originated in precolonial times.
3. The traditional method of harvesting and processing rooibos for making an infusion or decoction originated in precolonial times.
4. Colonial-era settlers learnt about rooibos tea from the indigenous peoples of the Cederberg.

Records investigated by the author include archival documents; manuscripts; secondary written sources (such as early travellers’ records); anthropological and archaeological publications; theses; testimonies from archaeologists, historians, ethnobotanists, ethnologists and sustainable development facilitators; and current or former members of communities residing in the original rooibos-growing areas. Oral testimonies were conducted in Nieuwoudtville, Onder Melkkraal, Clanwilliam, Wupperthal, Esselbank, Brugkraal, Heuningvlei, Bosdorp, Jamaka and Lambert’s Bay. The oldest residents of these areas were, however, only able to recall events of the early twentieth century and not precolonial times.

First published on the South African Rooibos Council website: https://sarooibos.co.za/rooibos-an-ethnographic-perspective/

The antioxidant properties of 20 herbs and 28 herbal teas were analysed in comparison with those of Camellia sinensis based on total phenolic content (TPC), free radical scavenging (FRS) activity, ferric reducing power (FRP) and ferrous ion chelating (FIC) ability. The main objective was to find out if there are herbs and herbal teas with antioxidant properties comparable to or superior than those of C. sinensis. Results showed that TPC, FRS and FRP of C. sinensis leaves outperformed all herbs. FIC values were however weaker than those of banaba and cashew leaves. TPC, FRS and FRP of C. sinensis teas outperformed all herbal teas except those of banaba, lemon myrtle and stevia. Eleven herbal teas displayed stronger FIC values than C. sinensis teas with those of banaba, spearmint and peppermint being the most potent. Overall, C. sinensis leaves and teas remain the king of antioxidants based on phenolic content and primary antioxidant properties of FRS and FRP, but not on secondary antioxidant properties of FIC.

Herbal teas consist of mono and sometimes poly-herbal recipes of herbs with acclaimed health benefits which are often brewed as infusion or decoction. Three variants of poly-herbal teas containing Herbiscus sabdariffa, Moringa oleifera, Citrus limon, and Zingiber officinale were prepared and evaluated for their physicochemical and stability properties. Intrinsic physicochemical properties that include organoleptic, ash value, pH of brew solutions, extractive matter as well as non-intrinsic properties such as moisture content, flow and particle size of granules and dust leak from teabags were determined. Also, the effects of stressful storage conditions on some physicochemical properties were evaluated. The different tea blends showed remarkable differences in their physicochemical properties. The products also showed discrepancies in stability parameters such as appearance, pH of the brew and antioxidant properties when stored under different conditions. In all, the herbal tea showe...

Many herbal teas consist of poly-herbal materials that are often folk recipes with known health benefits. Poly-herbal teas containing the leaves of Moringa oleifera, Zingiber officinale and juice of Citrus limon were developed and evaluated for its physicochemical and stability properties. The herbal tea generally showed good physicochemical properties such as organoleptic properties, excellent flow, optimal ash value and moisture content. It showed stability properties that are characteristic of a good finished herbal product. The tea also showed effective free radical scavenging properties similar to that of ascorbic acid and consistent with its antioxidant benefits. Some of its physicochemical and antioxidant properties were diminished when stored in a stress environment. Formulating the poly-herbal recipe of M. oleifera, Z. officinale and juice of C. limon into herbal tea is an effective means of presenting the herbal medicine for use.

Many herbal teas consist of poly-herbal materials that are often folk recipes with known health benefits. Poly-herbal teas containing the leaves of Moringa oleifera, Zingiber officinale and juice of Citrus limon were developed and evaluated for its physicochemical and stability properties. The herbal tea generally showed good physicochemical properties such as organoleptic properties, excellent flow, optimal ash value and moisture content. It showed stability properties that are characteristic of a good finished herbal product. The tea also showed effective free radical scavenging properties similar to that of ascorbic acid and consistent with its antioxidant benefits. Some of its physicochemical and antioxidant properties were diminished when stored in a stress environment. Formulating the poly-herbal recipe of M. oleifera, Z. officinale and juice of C. limon into herbal tea is an effective means of presenting the herbal medicine for use.

Indonesia is located in a tropical area with high biodiversity. Rosemary is spice and aromatic plant that has a distinctive aroma. Roselle petals have a sour taste that is quite unique because it can give a refreshing feeling after consumption. Research began from August 1st until November 1st 2019 and took place at SMA Negeri 1 Kuta, Badung, Bali. The type of research is descriptive qualitative research. The data types are divided into primary and secondary data. The methods used in the collection of data are literary study, observation, and experiment. This research conducts non-probability sampling method. Hidayat (2008) states that rosella flower petals also contain vitamin C, vitamin A, and amino acids including arginine and lignin which play a role in the process of rejuvenation of body cells. Rosella petals containing anthocyanin pigment, which is the pigment nature often used in food. Rosemary also has neuroprotective effects. To get the effectivity of antioxidant activity of Marcella Tea, a test with DPPH method is done to get IC50 values of the sample. We can conclude that rosella and rosemary have a lot of nutrients that can be beneficial for the human body. In addition, the advantages of Marsella Tea is produced without artificial preservatives. The unique color, aroma and flavor make Marsella Tea more superior than ordinary tea in the market. Although the price is higher, but with the rise of the healthy lifestyle, it is not impossible that Marsella tea will be in demand in the market.

Herbs are the fresh or mixtures of dried leaves, seeds, grasses, nuts, barks, fruits, flowers, or other botanical elements. The production and uses of herbs are not new to the Worlds and Ethiopia. However, there is no such compiled information about herbal tea and its uses in Ethiopia. Herbs have a long history of both culinary use and health benefits, as well as acting as preservatives. Many herb plants are widely used as cooking to enhancing the flavor of foods including meats, sauces, vegetables, and health benefits by ensuring protection against harmful free radicals which consequently damaging of cellular structures, which contributes to the development of many diseases, have analgesic, anti-inflammatory, anti-bacterial, anti-viral and antiallergic. Drinking herbal teas has the advantage of boosting energy levels and invigorating the body, quenching the body by preventing hydration of the body, it promotes night sleep due to caffeine-free and it also has distinctive sensory qua...

ABSTRACT Moringa oleifera tree was cultivated for the first time in the mild temperate climate of Greece. Moringa oleifera leaf protein and amino acid content, total phenols and flavonols, lipids, fatty acids, ash and minerals, dietary fiber and carbohydrates, carotenoids, and vitamins C and E were determined. Leaves were high in protein content (26.3%), including all the essential amino acids. They also contained 4512.2 mg GAE.100 g–1 DM of total phenols and were rich in flavonols (myricetin, quercetin, and kaempherol at 649.8, 77.2, and 37.2 mg.100 g–1 DM, respectively). Their lipid content was 5.6% (saturated fatty acids 28.33%, mono-unsaturated fatty acids 8.54%, and polyunsaturated fatty acids 61.27%). Leaves were rich in Ca, K, Mg, and P (1712.6, 1002.9, 460.4, and 194.2mg .100 g–1 DM, respectively), while other minerals (Mn, Na, Fe, Zn, Cu, and Se) were found in lower concentrations. The dietary fiber content of dried leaves was 34.1%, while the nonstructural carbohydrate content was 22.0%. They also had high carotenoid content (lutein, zeaxanthin, and β-carotene at 10.03, 1.52, and 2.02 mg.100 g–1 DM, respectively). The vitamins C and E concentrations were 203.1 and 104 mg.100 g–1 DM, respectively. The herbal tea was high in total phenols (736.9 mg GAE.L–1) and flavonols (myricetin, quercetin, and kaempherol at 203.7, 17.4, and 10.6 mg.L–1, respectively), and had antioxidant activity (protection factor: 4.2).

Background: Indigenous or traditional aqueous plant extracts are commonly used by as much as 80% of the world’s population for primary health needs. Teas including Camellia sinensis teas and herbal teas were characterized for phytochemical content and the potential to offer specific bioactivities that could benefit human health by mitigating oxidative stress and inflammation.

Context and purpose of this study: In present study, we compared the phytochemical profiles, antioxidant and anti-inflammatory activities of four Camellia sinensis (white, green, oolong, and black) teas and two herbal (Rooibos and Yerba mate) teas that are produce and consumed by different population worldwide. We also studied the impact of Rooibos tea on the production of inflammatory mediators, including nitric oxide (NO), inducible nitric oxide synthase (iNOS), cyclooxygenase 2 (COX-2) and different cytokines in Raw 264.7 cells, both with or without interferon γ (IFN-γ) and lipopolysaccharide (LPS) stimulation.

Results: White tea had the highest total phenolic content (TPC) and antioxidant activity among these six teas examined, whereas, Rooibos tea has the lowest TPC, antioxidant and anti-inflammatory activities. Yerba mate tea had the greatest potential to inhibit NO production in IFN-γ and LPS-induced Raw 264.7 cells. The anti-inflammatory activity of teas was found to be correlated with antioxidant activity and phytochemical composition. Among the six teas examined, only Rooibos tea was found to induce NO in unstimulated Raw 264.7 cells. Under basal conditions, Rooibos tea induced interleukin (IL)-1α (IL-1α), IL-1β, IL-6, IL-10, granulocyte-colony stimulating factor (G-CSF), granulocyte macrophage colony-stimulating factor (GM-CSF), tumor necrosis factor- alpha (TNF-α), iNOS and COX-2 production. However, Rooibos tea also showed a dose-dependent inhibition of IL-6, IL-10, iNOS and COX-2 expression in stimulated Raw 264.7 cells. Although high concentration Rooibos tea was affective to inhibit induced IL-1α, G-CSF and GM-CSF, low concentration Rooibos tea also can up-regulate the expression of these cytokines. No inhibitory effects of all teas examined were found on mitigation of IL-1β and TNF-α.

Conclusions: Rooibos tea can show dual functions on inflammation, by either promoting an inflammatory response to cytokines induction or, alternatively inhibit inflammation on exposure to cytokine treatment, such as tissue injury or a pathogen infection. Rooibos tea also has marked value in mitigating disease states such as hypertension and cardiovascular diseases where induction of NO production is important.

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Powdered tea of herb Hypericum perforatum as remedy for depression.
 
Powdered tea of herb Hypericum perforatum as effective, rational and cheap remedy for depression, with good taste, and in convenient package. The work was done at home, results research are easy to verify using the methods of modern analytical chemistry.
  Powdered tea is developed based on the physical and chemical properties of active substances the herb Hypericum perforatum.
The main active ingredient of Hypericum perforatum is hypericin(illustration.), yellow-red dye which has eight cycles, six phenolic groups and two ketone groups. It is quite water soluble substance when it comes to small concentrations of hypericin. Hypericin as a dye reveals itself through color, it facilitates the work with hypericin.
If well dried herb Hypericum a good grind in a blender, then weed out the twigs, and again grind in a blender, you will get powdered tea. This tea gives entire color in boiled water. If the  powdered tea to brew a second time, you will see almost pure water. Ordinary tea herb Hypericum perforatum gives color if it is to brew again four times. Thus, the powdered tea is the active drug. In four times more active, more thick and rich.
  Also it is rich and tasty, if you add milk and sugar it is similar to black tea with milk.
This is a good option and for high-yielding varieties, this method avoids extraction and overloads, to use a raw material with virtually no loss of active substance. Simple, cheap, tasty and effective.
The powdered tea is easily filtered and can be packaged in filter bags for tea.
Powder as a method which allows to increase the extract content and properties is not new, he came from China to Japan together with Zen Buddhism, and founded the tea ceremony. In the case of the herb Hypericum perforatum powder method is much more effective because caffeine in contrast to hypericin is very soluble in water.
Judging by the lack of color in the second  insistence on boiling water powdered tea, we can assume that powder method allows to obtain the active drug to bypass the extraction with organic solvents and pharmacological packaging. I also have extensive experience powdered tea and I feel him as a very active and a nice drink.
When you use high-quality varieties herbs Hypericum perforatum, 0.05% hypericin, effective amount of thepowdery tea can be two grams. That corresponds to the content one milligram of hypericin, is a daily dose of the drug. When using the median effective varieties of the herb  Hypericum perforatum daily dose of approximately a few cups of tea.
To standardize the powdered tea is easy, since powdered tea not have losses during extraction and do not require supplements for extracts, and bioavailable, being a fresh solution of active substances. Sufficient to measure the percentage content of hypericin in the party powder and the content of hypericin in the teacup and to adjust the weight of the tea bag.
Illustration:
Порошкообразный чай из травы зверобоя продырявленного как средство от депрессии.
Порошковый чай травы зверобоя продырявленного как эффективное, рациональное и дешевое средство от депрессии, с хорошим вкусом и в удобной упаковке. Работа была проведена в домашних условиях, результаты исследования возможно легко проверить с помощью методов современной аналитической химии.
Порошковый чай разработан на основе физических и химических свойств активных веществ травы зверобоя продырявленного.
Основной активный ингредиент зверобоя продырявленного, гиперицин(рис.), желто красный краситель имеющий восемь циклов, шесть фенольных групп и две кетонные группы. Это вполне растворимое в воде вещество, когда речь идет о ничтожно малых концентрациях гиперицина. Гиперицин как краситель проявляет себя в растворах посредством цветности, что значительно облегчает работу с гиперицином.
Если хорошо просушенную траву зверобоя измельчить в блендере, затем отсеять ветки и снова измельчить, вы получите порошковый чай. Этот чай отдает весь цвет в кипяток при заваривании кипятком. Если порошковый чай заварить во второй раз, вы увидите почти чистую воду. Обычный же чай травы зверобоя продырявленного дает цвет напитку при повторном заваривании до четырех раз. Таким образом порошковый чай является активным препаратом, в четыре раза более активным и более насыщенным.
Кроме того, порошковый чай насыщен и ароматен если добавить молоко и сахар, порошковый чай с молоком или сливками приобретает вкус и цвет подобный черному чаю с молоком.
Порошковый метод это хороший вариант и для высокоэффективных сортов зверобоя, метод позволяет избежать экстракции и перегрузок, также позволяет использовать сырьё практически без потерь активного вещества. Просто, дешево, вкусно и эффективно.
Порошковый чай легко отдает цвет и вкус в кипяток и легко фильтруется, может быть упакован в стандартные чайные фильтрпакетики.
  Тонкое измельчение сырья, как метод который позволяет увеличить экстрактивность и усиливать свойства сырья, не является новым. Зеленый порошковый чай пришел из Китая в Японию вместе с дзен-буддизмом и дал начало чайной церемонии. В случае травы зверобоя продырявленного порошковый метод является гораздо более эффективным, потому как кофеин в отличие от гиперицина хорошо растворим в воде.
Судя по отсутствию цвета при повторном заваривании порошкового чая, можно предположить что порошковый метод позволяет получить весьма активный препарат в обход экстракции органическими растворителями и фармакологической упаковки. Я также имею большой опыт использования порошкового чая и ощущаю его как весьма активный и приятный напиток, не требующий дополнительной тепловой обработки или повторных завариваний. Порошковый чай из верхней части зверобоя продырявленного, собранной вовремя цветения, имеет насыщенный вкус и цвет, порошковый чай также имеет высокую насыпную плотность.
При использовании высококачественных сортов травы зверобоя продырявленного, с содержанием гиперицина 0,05%, эффективное количество сухого чая в одной заварке может равняться двум граммам, что соответствует содержанию в 1-1,3 миллиграмма гиперицина, и приближенно составляет суточную терапевтическую дозу. Соответственно возможным является снизить суточную дозу чая даже до одной небольшой чашки порошкового чая. При использовании среднеэффективных сортов травы зверобоя продырявленного суточная доза  порошкового чая может составлять две чашки порошкового чая, 0,5 миллиграмм гиперицина соответственно.
Стандартизировать порошковый чай легко так как порошковый чай не имеет потерь активных веществ во время извлечения, не требует добавок как в случае с органическими сухими экстрактами и является биодоступной формой будучи свежим раствором активных веществ, а также является эмульсией в случае добавления молока или сливок. Для стандартизации порошкового чая зверобоя продырявленного достаточно измерить процентное содержание гиперицина в партии порошка травы, измерить содержание гиперицина в чашке чая, и откорректировать вес пакетика чая согласно принятым фармакологическим стандартам и нормам дозировки. Учитывая высокую экстрактивность активных веществ, количественная разница гиперицина в заваренном чае и порошке пакетика порошкового чая не должна превышать допустимые погрешности и при многократном заваривании одного и того же пакетика порошкового чая, интенсивном заваривании, кипячении, длительном настаивании...

Herbs are the fresh or mixtures of dried leaves, seeds, grasses, nuts, barks, fruits, flowers, or other botanical elements. The production and uses of herbs are not new to the Worlds and Ethiopia. However, there is no such compiled information about herbal tea and its uses in Ethiopia. Herbs have a long history of both culinary use and health benefits, as well as acting as preservatives. Many herb plants are widely used as cooking to enhancing the flavor of foods including meats, sauces, vegetables, and health benefits by ensuring protection against harmful free radicals which consequently damaging of cellular structures, which contributes to the development of many diseases, have analgesic, anti-inflammatory, anti-bacterial, anti-viral and antiallergic. Drinking herbal teas has the advantage of boosting energy levels and invigorating the body, quenching the body by preventing hydration of the body, it promotes night sleep due to caffeine-free and it also has distinctive sensory qua...

Context: Kombucha from tea is reported to be beneficial for health. Moreover, it can be used as a hepatoprotective, antiproliferative, antimicrobial, antidiabetic, and antilipidemic agent and is capable of healing stomach ulcers. But kombucha from other herbal has not been studied, including kombucha from the mangrove (Rhizophora mucronata) fruit. Aims: To evaluate the characteristics and the antidiabetic potential of kombucha herbal tea from R. mucronata fruit based on in vitro, chemistry, and physical analysis. Methods: This study was conducted by an experimental method using R. mucronata herbal tea as a kombucha drink with different sugar concentrations (10, 20, 30%) and fermentation time (7, 14, 21 days) with three replications on each experiment. The analyzed parameters were the inhibition of the α-glucosidase enzyme for antidiabetic activity, total phenolics, total acids, and organoleptic characteristics. Results: The sugar concentration and fermentation time significantly affected the characteristics of the produced kombucha in inhibiting α-glucosidase. The optimum treatment in inhibition was at 10% sugar concentration and 14 days of fermentation time with IC50 of 33.95 ppm. The kombucha from R. mucronata fruit had a pH of 3.11 and contained a total phenolics of 19,679.82 mg GAE/100g, 0.52% of total acids, and was quite preferred by panelists. Conclusions: Kombucha herbal tea of R. mucronata fruit has the potential as an antidiabetic drink with a lower IC50 value than acarbose drug and commercial kombucha tea.

Mulberry (Morus) belongs to the Moraceae plant family, native of China. The leaves of mulberry plant are the major food source for the silkworm. The leaf consists of minerals, vitamins, dietary fibre, amino acids, phytosterols, flavonoids and other functional components, mainly 1-DNJ (1-Deoxynojirimycin) which acts as an anti-diabetic drug. In countries like China, Korea and Japan the preparations from mulberry leaves are used as medicine for increasing the immunity of the human body, cough relief and to lower the blood sugar and blood pressure. The high nutritional value of leaves is used as a functional food, mostly in the form of herbal tea, smoothie, yoghurt, salads, nutritional masala biscuits, capsules, dry powder, oil, dietary supplement etc. This manuscript mainly focuses on the nutritional importance and health benefits of mulberry leaves extract. The leaves extract may help to lower blood sugar (diabetes), inflammation levels, cholesterol and fighting against heart disease.

Resumen Context: Kombucha from tea is reported to be beneficial for health. Moreover, it can be used as a hepatoprotective, antiproliferative, antimicrobial, antidiabetic, and antilipidemic agent and is capable of healing stomach ulcers. But kombucha from other herbal has not been studied, including kombucha from the mangrove (Rhizophora mucronata) fruit. Aims: To evaluate the characteristics and the antidiabetic potential of kombucha herbal tea from R. mucronata fruit based on in vitro, chemistry, and physical analysis. Methods: This study was conducted by an experimental method using R. mucronata herbal tea as a kombucha drink with different sugar concentrations (10, 20, 30%) and fermentation time (7, 14, 21 days) with three replications on each experiment. The analyzed parameters were the inhibition of the α-glucosidase enzyme for antidiabetic activity, total phenolics, total acids, and organoleptic characteristics. Results: The sugar concentration and fermentation time significa...

Recipes for Thai traditional herbal teas have been formulated based on Thai traditional medicine, which tries to achieve a balance of the body’s elements (fire, water, wind and earth) in each season. This study aims to assess the benefits of Thai traditional herbal teas through evaluating their antioxidant properties and measuring the satisfaction levels of healthy volunteers. Antioxidant activity tests performed on 11 tea recipes and on green tea (positive control) included 2,2-diphenyl-1-picrylhydrazyl (DPPH), a radical scavenging assay and a 2,2’-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) assay. In addition, total phenolic contents were determined using a Folin-Ciocalteu assay. Tests of satisfaction were performed on volunteer subjects aged between 18 and 30 years old, using the criteria of color, flavor, taste and overall satisfaction. Among the 11 tea recipes tested, the summer recipe 1 containing Aegle marmelos (L.) Correa, Stevia rebaudiana (Bert.) Bertoni, Pan...

Садовский А.С., Соколов И.А. Не чаем единым… Несколько слов о напитках дочайной эпохи [Текст, изображения] // Кофе & Чай в России: деловой журнал, №4 (114) за 2014 г. – С. 30 – 34.
Sadowski A.S., Sokolov I.A. Not only tea ... A few words about drinks before-tea era // Coffee & Tea in Russia: business magazine, # 4 (114) for the 2014. – PP. 30 – 34.

Antioxidant properties (AOP) of thirteen tropical and five temperate herbal teas were screened. Comparisons were made with green, oolong and black teas of Camellia sinensis. The AOP studied were total phenolic content, radical-scavenging activity, ferric-reducing power and ferrous ion-chelating (FIC) ability. Tropical herbal teas were more diverse in types and more variable in AOP values than temperate herbal teas. Herbal teas generally had lower antioxidant values than teas of C. sinensis. Exceptions were lemon myrtle, guava and oregano teas with AOP comparable to black teas. FIC ability of mint and peppermint teas was significantly stronger than all C. sinensis teas.

It is known that people collect silver linden flower for especially herbal tea and generate an income from trees growing in the state forest in Yenice of Karabuk province. But, like this utilization is both expensive and necessary a lot of labor. On the other hand, people can damage the trees during the flower collection. A linden flower orchard can be established, so, linden flower can be produced in lower cost, labor, and more quantity than existing production. The inventory of area including the trees which can produce linden flower is done, the plus tree-based flower production is selected, the seedlings are grown from seeds of each selected plus tree. A linden orchard is established with one-year-old seedlings. To select plus trees, a simple selection index is used. A number of flower in a formation (ranged 4-10) and percent of the production of the tree are included in the index. Using the index, 20-30 plus trees are selected. Then, seeds are collected from each plus tree. The linden flower orchard is established using 600 seedlings. If such a linden flower orchard is established, linden flower production can be plenty, quality, steady and without the damaging tree of in natural forest.

Introduction: In recent years, there has been a growing interest in using food for prevention of disease. Tea is the natural source of caffeine, theophylline, theanine, ascorbate, and antioxidants. The objective of this study was to assess the antioxidant capacity, anti-inflammatory effects and flavonoids of Iranian tea from Rudsar and imported black tea in comparison with green tea. Results: The antioxidant capacity and total flavonoids of Iranian tea were 0.231±0.03 and 0.0242±0.0005, respectively. The anti-inflammatory activity of green tea was 0.01± 0.001. This amount was more than that of Iranian black tea (P=0.045) and more than that of imported black tea (P=0.027). The level of flavonoids contents of Iranian black tea was significantly different from imported black tea (P=0.045) and green tea (P=0.038). Conclusion: In this study, the nutrition value of Iranian tea was compared with imported tea concerning the flavonoids and consequently, a considerable antioxidant capacity wa...