Development of Herbal Lime Tea Based on Lemongrass, Ginger, and Peppermint: Formulation and Analysis

Herbal teas have gained significant attention as functional beverages combining sensory appeal with medicinal benefits. This study focuses on the development of a herbal lime tea formulated using three key botanicals: lemongrass (Cymbopogon citratus), ginger (Zingiber officinale), and peppermint (Mentha piperita). The primary objectives were to develop an organoleptically acceptable herbal tea blend and to evaluate its sensory, physicochemical, antimicrobial, and antioxidant properties. Sensory evaluation was conducted using a nine-point hedonic scale with a panel of five trained evaluators, assessing colour, aroma, flavour, and overall acceptability. Proximate analysis included determination of moisture content (7–10%), total ash (5%), water-soluble ash (50%), and alkalinity of water-soluble ash (0.5%). Antioxidant activity was assessed via the Folin-Ciocalteu colorimetric method, confirming the presence of polyphenolic compounds. Antimicrobial activity against Staphylococcus aureus was assessed using the disc diffusion method, yielding a negative result, potentially attributable to degradation of active compounds during preparation. The formulated herbal tea demonstrated acceptable sensory scores, confirmed polyphenol content, and offers a promising basis for further optimization as a functional health beverage.

Akshai Bose1 and Sreeja M*2 Click here to download file

Research Article | Published online : 01-Jun-2026