Quality Evaluation of Water Apple Green Tea at Different Drying Temperature and Particle Sizes

Abstract

Green tea is known as the second most consumed beverage in the world due to its possible health benefits as it contains a significant number of phenolic compounds. This study utilized water apple leaves which are considered as agricultural waste as green tea that can be consumed. The purpose of this study is to determine the physicochemical attributes of green tea produced from water apple at different drying methods and particle sizes.