How To Make Malunggay Tea
farmeric June 28th, 2009
Malunggay tea processing is the method in which the leaves from Moringa oleifera are transformed into the dried leaves for brewing. Malunggay tea is considered a dietary source of important vitamins and minerals. Tea from malunggay is a healthy drink and contains a higher level of polyphenols (flavonoids), which are known for anti-oxidant activity.
Harvesting and collection of leaves for drying. Harvesting is done by picking 2-3 younger green leaves and with no signs of yellowing of the compound leaves with snap. Collected leaves are placed in a tray before transporting them in a drying shade.
Sorting and cleaning. Immediately after harvesting, collected leaves are cleaned and sorted out with un-necessary materials such as dust and laid out in a in a plastic tray or basket with 2-3 cm. fine mesh.
Air-drying. Air drying will last with in 2-3 days in a shade house and not sun dry for this will affect the quality of the tea if it is exposed to sun. The tea leaves will begin to wilt soon after picking, with a gradual onset of enzymatic oxidation. Air drying is used to remove excess water from the leaves and allows a very light amount of oxidation. The leaves can be left in a cool breezy room to pull moisture out from the leaves. The leaves sometimes lose more of their weight in water during wilting. Continue Reading »
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