Sensory Quality of Optimized Venetron-Fig Leaf Teabags

Objective The formulation and processing of a health tea product of Apocynum venetum and fig leaves were optimized.

Method An herbal teabag of A. venetum and fig leaves was formulated and processed with single factor and orthogonal optimization experiments according to the resulting color, taste, aroma, and appeal of the product evaluated by a sensory panel and analyzed using a fuzzy mathematical method.

Result The finalized formula blended 3 parts of A. venetum leaves and one part of fig leaves that had been blanched for 5 min. The mixture was then packed in packets made of corn fiber. The brewed beverage from the teabags received a high sensory score of 84 and was judged to be well-balanced on aroma with a smooth taste and free of astringency.

Conclusion The venetron-fig leaf teabag developed under this study was sensory appealing, and suitable for commercialization.