Formulation of Herbal Tea Bag Blend of Agarwood (Aquilaria malaccensis Lamk.) Leaves With Cinnamon Bark and its Effect on Physicochemical Properties

Aquilaria malaccensis leaf possesses substantial bioactive potential for herbal tea production; however, its commercialization faces significant barriers due to unfavorable sensory characteristics—particularly astringency and pungent aroma—that limit consumer acceptance. This study is the first to demonstrate cinnamon’s dual functionality as both a natural flavor modifier and synergistic bioactive enhancer in agarwood-based herbal tea formulation. Using a completely randomized design, five blending ratios (100:0, 95:5, 90:10, 85:15, 80:20 agarwood-to-cinnamon) were systematically evaluated for physicochemical properties, phytochemical profiles, total phenolic content, and antioxidant capacity. Results revealed that cinnamon incorporation significantly amplified both phenolic concentration and antioxidant performance without affecting moisture or ash content, indicating synergistic bioactive interaction between the two botanicals. The optimized 90:10 formulation achieved superior functional characteristics (28.52 mg GAE g⁻¹ phenolics; IC₅₀ = 78.02 ppm), representing a 35% enhancement in antioxidant activity compared to pure agarwood tea. These findings establish a scientifically validated, replicable formulation framework that transforms underutilized agarwood leaves into commercially viable functional beverages, contributing to sustainable valorization of forestry by-products while addressing global demand for natural, health-promoting beverages.