Processing of oolong tea from passion fruit buds of Passiflora edulis
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Abstract
The research aimed to create oolong tea products from passion fruit buds, diversifying this product line and improving the usage value of this bioactive material. The tea fermentation process was conducted at a temperature of 25 ± 2°C for 4 h, while the semi-drying and final-drying were performed at 50 ± 2°C for 4 h and 90 ± 2°C for 4 h, respectively. Tea product had a moisture content of 5.45%, a reducing sugar content of 1.21 mg/g, and a total polyphenol content of 22.38 mg/g. Tea was brewed at a tea to water ratio of 2.5% for 3 min at 95°C. In sensory evaluations of the brewed tea, color scored 4.93, clarity scored 3.91, smell scored 4.81, and taste scored 4.89. Thus, the product was graded as “good” according to TCVN 12713:2019.
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