Comparison of Physicochemical and Sensory Characteristics Between Torch Ginger Flower Tea and Curry Leaves Tea

Abstract

Black tea, derived from the leaves of the Camellia sinensis plant, contains caffeine, antioxidants, and other stimulants. It can be enjoyed hot or cold but must be steeped in hot water before cooling. The oxidation process transforms the fresh green leaves into a dark brownish-black colour through exposure to moisture and air, with manufacturers controlling the degree of oxidation; black tea is fully oxidized. Various black tea blends incorporate additional ingredients for flavour differentiation and brand development, often utilizing culinary herbs and spices. Curry leaves and torch ginger flowers are commonly added due to their unique aromas and nutritional benefits, including antioxidants and flavonoids.