A STUDY ON INFUSED TEA: A POWER PACK OF INGREDIENTS WITH ANTI-INFLAMMATORY AND IMMUNE ENHANCEMENT EFFECTS

The growing consumer interest in functional beverages has driven innovation in herbal tea development that prioritizes both health benefits and sensory appeal. This study focused on formulating, standardizing, and evaluating a novel caffeine-free infused tea made from a unique blend of dragon fruit, rose petals, hibiscus, cinnamon, cardamom, cloves, and black pepper. These ingredients were selected for their rich phytochemical composition, proven health-promoting properties, and complementary flavor profiles. The preparation process involved sourcing, drying, and pulverizing raw materials, followed by the development of three distinct formulations. Sensory evaluation by 15 semi-trained panelists assessed key attributes including color, aroma, taste, mouthfeel, and aftertaste. In each formulation, moisture content was TS1(0.80%± 0.68), TS2 (0.32 % ± 0.002) and TS3 (0.15% ± 0.22) and ash content TS1(5.22%± 0.18), TS2 (5.27 % ± 0.14) and TS3 (5.33% ± 0.07). Among the variation TS3 tannins (33.5mg/100g) and phenols (56.4 GAE mg/100g) ranked highest. Additionally, thin thin-layer chromatography (TLC) and UV-Visible spectrophotometry were employed to confirm the presence of major functional compounds. The detection of phenolics, flavonoids, and anthocyanins underscores the tea's therapeutic potential, particularly in promoting immune health and reducing inflammation. Overall, the study demonstrates the feasibility of developing a scientifically validated herbal tea that aligns with the rising demand for natural, health-oriented beverages.