Curry leaves tea bag (Murraya koenigii)

Leaves from the curry tree (Murraya koenigii) are used mostly in making curry powder. According to modern medicine, the curry tree has antioxidant, anti-inflammatory, anti-cholesterol, and antibacterial properties. It can also reduce blood sugar levels, side effects of radiotherapy and chemotherapy drugs, etc. This study’s results show that, in the process of making tea products from curry leaves and green tea, it is necessary to dry raw materials at 50°C and reduce humidity to 5.2% in order to meet quality requirements. The 15:85 (w/w) blending ratio between curry leaves and green tea gives the extract a beautiful bright yellow color and harmonious taste. The size of the tea mixture powder through the sieve hole of 0.05 mm obtains a clear, bright yellow tea extract, achieving high organoleptic points of color, smell, and taste.