Acceptability of Matured Papaya Leaves Tea

Abstract

Tea production is a highly competitive industry worldwide with a wide range of tea products that are available. As the consumers demand increases, product and process development must improve and upgrade providing more options and choices to meet the market needs and wants. Tea industry must escalate their game to these challenges providing more selections for meeting consumers demand. Herbal tea production is a potential industry in the Philippines. Consumption of herbal teas is a long practice by Filipinos, for it is believed to improve one’s health. Common herbal teas known and consumed by Filipinos are ginger, lemongrass, guyabano, banaba, malunggay, ampalaya, pito-pito and many more are now available in the market. With thousands of different herbs available in the country utilization of locally available resource must be employed for the production of food and beverage is on the rise. The research used matured papaya leaves in the production of tea. However, three formulations were made to identify the best preparation of the matured papaya leaves tea. It was found out that the formulation 3 which has 1 proportion of matured papaya leaves tea bag and ½ cup of water steeped for 5 minutes had the highest acceptability descriptive rating. Moreover, an improvement in the taste of matured papaya leaves tea is recommended..