The Effects of a Tea Made With Black Tea Leaves (Camellia sinensis), Hibiscus Flower (Hibiscus sabdariffa), Cardamom (Elettaria cardamomum), Camu-Camu (Myrciaria dubia), Chlorella (Chlorella pyrenoidosa)
Keywords:Food science & engineering, Tea, Health Benefits, Vitamin and Mineral-Infused Tea, Nutrient Content
The consumption of tea has been a long-standing tradition in many cultures around the world. Beyond its cultural significance, tea is often recognized for its potential health benefits, including its antioxidant properties and potential positive effects on various aspects of human health. There has been growing interest in developing tea products infused with vitamins and minerals in recent years, aiming to enhance its nutritional profile and provide additional health benefits. Experimentation was employed, and the research was conducted at a residential location. The tea was prepared using tools such as a kettle, teacups, mortar and pestle, and specific materials, including water, dried hibiscus flower, ground cardamom, camu-camu powder, chlorella powder, and stevia powder. Data was gathered through observations and tests conducted on a lab rat to evaluate the tea's impact on energy levels and digestion. The results revealed that consuming vitamin and mineral-infused tea had notable effects on specific aspects of health. The lab rat exhibited increased energy levels and enhanced digestion, as evidenced by more frequent bowel movements.
Additionally, one of the lab rats who only took tea had more immunity than the other rat who was given water and got a cold. Based on the findings, it can be concluded that vitamin and mineral-infused tea has potential health benefits, particularly in improving digestion and energy levels. The positive effects observed in the lab rats align with the existing literature on the benefits of tea polyphenols and fruit extracts. Further research is recommended to explore the long-term effects and optimal dosage of vitamin and mineral-infused tea on human health.