Tea is consumed for
different reasons and by different people around the world. Most people are
increasingly becoming aware of the benefits of consuming herbal beverages,
hence the need for production of tea from health and medicinal plants. This
work was aimed to produce tea from Turkey berry and access the acceptance of Turkey
berry tea in when compared with other tea product on the market. Sensory evaluation was done on a five-point hedonic scale.
The samples were: Sample A (100% Lipton), Sample B (100% Turkey berry
tea), Sample C (Lipton with milk and sugar) and Sample D (Turkey berry tea with
milk and sugar). The appearance, colour,
taste and aroma of the Turkey berry tea were liked by the respondents. However, a few of them
did not like the colour and aroma of the Turkey berry tea only (without milk).
Higdon, J.V. and Frei, B. (2003) Tea Catechins and Polyphenols: Health Effects, Metabolism, and Antioxidant Functions. Critical Reviews in Food Science and Nutrition, 43, 89-143. https://doi.org/10.1080/10408690390826464