The Effect of Drying Methods, Particles Size and Fermentation on the Quality Evaluation of Water Apple Black Tea

Abstract

Black tea, valued for its distinct taste and recognized health benefits, is widely preferred. The leaves of water apple (Syzygium samarangense), often deemed waste, contain trace bioactive compounds with diverse health benefits. The potential health advantages of water apple in edible beverages remain unexplored. This research addresses the gap by extensively using water apple leaves, converting waste into potentially health-beneficial black tea. The purpose of this study is to determine the effect of different drying methods, particles size and fermentation methods on the physical and chemical attributes of the water apple black tea.