Development and assessment of functional properties of curry leaf based herbal tea

Herbal tea is often combined to create delicious taste with unique flavours and mainly enjoyed as a natural caffeine-free alternative to standard teas. In the present study, curry leaves based herbal tea were developed with the combination of moringa, amla, ginger, celery and sweet basil. The selected spices and herbs were subjected to drying conditions to obtain maximum retention of bioactive compounds. All the selected spices and herbs were dried by cabinet tray drying method to attain a brittle texture for easy blending. The herbal combination developed was packed as dip tea bags.