Sensory qualities and acceptability of kerson leaf herbal tea infused with blue ternate, lemon, and ginger: Potential for entrepreneurship and food innovation in hospitality

Herbal teas are caffeine-free infusions made from dehydrated edible plant parts, i.e., leaves, flowers, and roots, and are well known for their health benefits and unique flavor profiles. The drying process plays a vital role in preserving the aroma and flavor of these plant materials, ensuring quality and stability. The objective of the present study was to formulate and evaluate the sensory attributes of a new herbal tea made from dehydrated kerson leaves (Muntingia calabura), blended with blue ternate flowers (Clitoria ternatea), lemon (Citrus limon), and ginger (Zingiber officinale). The descriptive-quantitative experimental design was used to formulate three formulations (F1, F2, F3), which were evaluated according to color, aroma, flavor, and mouthfeel. Sixty panel members, comprising expert and non-expert panelists, evaluated the samples on a modified 5-point hedonic scale. Results showed that F2, which was a balanced combination of all ingredients, had the highest average scores for all sensory attributes. The addition of lemon and ginger improved the flavor and aroma, while Blue Ternate imparted a bright natural color. Statistical analysis showed that differences between the formulations were significant, with F2 being the most preferred. These findings support the use of locally available ingredients in the development of novel herbal beverages. The formulated tea demonstrates good sensory acceptability and shows potential for commercialization, particularly in the wellness and hospitality sectors, and as a community livelihood initiative. Overall, this study emphasizes the value of sensory evaluation in food innovation and highlights the potential of indigenous ingredients in beverage production.