Characteristics of Chemical Components and Organoleptic Test of Cinnamon Leaf Tea against Differences in Drying Temperature

The main objective of this study was to investigate the influence of varying drying temperatures on cinnamon leaves, examining their chemical composition and sensory qualities in the production of cinnamon leaf teas, ultimately identifying the most suitable drying temperature for achieving enhanced chemical components and sensory attributes. This research adopted an experimental design involving four treatments (A = drying at 60℃, B = drying at 70℃, C = drying at 80℃, D = drying at 90℃) with three replications. The findings revealed that the drying temperature significantly influenced the chemical and sensory properties of the resulting cinnamon leaf tea. Specifically, the most favorable drying temperature identified was 60℃ for 370 minutes, yielding the best chemical components and sensory attributes. This temperature setting resulted in a total polyphenol content of 8.2%, an IC50 value of 67.74 ppm, a moisture content of 4.51%, an ash content of 3.29%, and a yield of 47.91%. In terms of sensory evaluation, the tea exhibited a color rating of 4.2 (liked), aroma at 3.8 (ordinary-like), and taste at 3.52 (ordinary-like). The application of a lower temperature (60℃) during the drying process is suggested as an optimal method for drying cinnamon leaves based on these findings. This study's outcomes serve as a fundamental reference for further research exploration into cinnamon tea as a natural beverage, offering insights into its production and potential uses.