Factors affecting the total polyphenol and total sugar content in the processing of fig leaf (Ficus racemosa) tea bags

This study examines the factors influencing polyphenol and total sugar content in the production of fig leaf tea bags (Ficus racemosa), with particular attention to raw material characteristics, drying temperature, and water-to-tea ratio. The findings indicate that younger leaves contain substantially higher levels of polyphenols than mature leaves (75.2458 mg GAE/g DM versus 38.5132 mg GAE/g DM), whereas older leaves exhibit greater total sugar content (2.89842 mg/g DM compared to 1.84323 mg/g DM). Drying temperature exerts a significant effect on phytochemical quality: polyphenol content peaks at 50°C, while total sugar content increases progressively with temperatures up to 80°C. The use of mature leaves in tea processing therefore not only enhances resource utilization but also contributes to the product’s inherent sweetness.