FORMULATION AND EVALUATION OF HERBAL TEA

Zoya Khan, Krati*, Dr. Esha Vatsa, Abhishek Bhardwaj and Dr. Amandeep Singh

Herbal tea is a popular natural drink made from the leaves, flowers, seeds, or roots of various plants. Unlike regular tea, it usually doesn’t contain caffeine and is known for its health benefits. Herbal teas have been used for centuries in traditional medicine to help with digestion, relaxation, immunity, and more. In this article, we explore how to formulate a herbal tea using selected medicinal plants. The goal is to create a tasty and healthy drink that can support overall well-being. This process involves choosing the right herbs, drying and blending them in the right proportions, and making sure the final product is safe and effective for use. This project promotes the use of natural ingredients and supports a healthier lifestyle. The present study focuses on the formulation and evaluation of a herbal tea blend composed of cinnamon (Cinnamomum verum), fennel (Foeniculum vulgare), Asafoetida (Ferula asafoetida), cumin (Cuminum cyminum), and ginger (Zingiber officinale). These herbs have long been recognized in traditional medicine for their digestive, anti-inflammatory, antioxidant, and immune-boosting properties. The primary aim of this research is to develop a palatable and health-promoting herbal infusion that can offer natural relief from gastrointestinal discomfort, enhance metabolic function, and support overall wellness. The formulation process involved optimizing ingredient proportions to balance taste and maximize therapeutic efficacy. The prepared tea was subjected to sensory evaluation, physicochemical analysis (including pH, moisture content, and ash value), and phytochemical screening to confirm the presence of bioactive compounds such as flavonoids, alkaloids, saponins, and tannins. Antioxidant activity was also assessed using standard in vitro assays. The results revealed that the formulated herbal tea blend not only offers a pleasant aroma and flavour profile but also exhibits significant antioxidant potential, along with properties conducive to digestive health. This study highlights the potential of combining traditional herbs into a functional beverage, reinforcing the role of natural remedies in modern wellness routines.