Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2020, Vol. 1, Issue 2, Part A
A review on the production and uses of herbal teas


Author(s): Abdela Befa

Abstract: Herbs are the fresh or mixtures of dried leaves, seeds, grasses, nuts, barks, fruits, flowers, or other botanical elements. The production and uses of herbs are not new to the Worlds and Ethiopia. However, there is no such compiled information about herbal tea and its uses in Ethiopia. Herbs have a long history of both culinary use and health benefits, as well as acting as preservatives. Many herb plants are widely used as cooking to enhancing the flavor of foods including meats, sauces, vegetables, and health benefits by ensuring protection against harmful free radicals which consequently damaging of cellular structures, which contributes to the development of many diseases, have analgesic, anti-inflammatory, anti-bacterial, anti-viral and antiallergic. Drinking herbal teas has the advantage of boosting energy levels and invigorating the body, quenching body by preventing hydration of the body, it promotes night sleep due to caffeine-free and it also has distinctive sensory qualities due to it contain the volatile fractions of various aroma active compounds. Herbal tea can be prepared by infusion or decoction using water on the whole or reduced to a suitable size and allowing too steep for a defined period. This review gives information on the production and the uses of herbal in the form of teas.

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How to cite this article:
Abdela Befa. A review on the production and uses of herbal teas. J Curr Res Food Sci 2020;1(2):01-03.
Journal of Current Research in Food Science