Formulation and Quantitative Phytochemical Analysis of Herbal Tea Blended from Three Indigenous Medicinal Herbs

In recent years, herbal teas have gained popularity among consumers and are prepared from plants other than the Camellia genus. It is widely consumed around the world because it is believed to have health benefits and possess antioxidant potential. Therefore, the present study aimed to formulate an herbal tea blend using three indigenous medicinal plants [Ocimum gratissimum L, Ocimum tenuiflorum L, and Girardinia diversifolia (Link) Friis] by sustainably processing them through solar drying, and to evaluate their quantitative phytochemical characterization and sensory acceptability. Quantitative phytochemical analysis revealed that the 15-minute boiled sample exhibited the highest levels of TPC (147.98± 0.000 mg GAE/g), TFC (8.26±0.000 mg QE/g), and TTC (191.9± 0.0005 mg TAE/g), while the 2-minute sample also retained appreciable levels (TPC: 120.37±0.002 mg GAE/g; TFC: 0.013±0.000 mg QE/g; TTC: 35.5±0.0005 mg TAE/g), highlighting its suitability for instant formulations such as sachets. Additionally, the formulated blend consistently outperformed a commercial herbal tea (Organic India) across all parameters. Sensory evaluation showed favourable consumer responses regarding colour, aroma, taste, and mouthfeel. These findings suggest that both extended and short-duration boiling can yield health-beneficial infusions, supporting the broader application of indigenous herbs in functional beverage development