Formulation and Characterization of Poly Herbal Tea by using Guava Leaf, Lemongrass, Tulsi and Ginger

The creation of polyherbal formulations with possible health advantages has been fueled by the growing consumer interest in natural and functional beverages. The purpose of this study is to characterize and assess a polyherbal tea made from powdered guava leaf (Psidium guajava), lemongrass (Cymbopogon citratus), Tulsi (Ocimum sanctum), and ginger (Zingiber officinale). Every component was chosen because of its established medicinal qualities, such as immune-stimulating, antibacterial, anti-inflammatory, and antioxidant activities. To create a formulation with the best possible balance of taste and functioning, the amounts of each dried and powdered plant were standardized. To ascertain the tea's quality, physicochemical studies were performed using parameters like pH, moisture content, and ash value. Its bioactive potential was further assessed using antioxidant activity and phytochemical screening. Consumer acceptability was evaluated using sensory analysis. According to the results, the polyherbal tea has important nutraceutical qualities and may be a useful, all-natural health beverage. The goal of the study is to support the increasing interest in herbal remedies that support general well-being. Future advancements in polyherbal tea blends that address certain health issues might be built upon the findings.