Effects of extraction conditions and formulation on the quality of canned rambutan tea

This study investigates the effects of extraction conditions and formulation parameters on the quality of canned rambutan tea. Tea was extracted at temperatures ranging from 70 to 90°C for 5 - 15 minutes, while formulation variables included syrup concentration (35 - 45%), kumquat juice addition (2–6%), and the rambutan-to-tea ratio (2:8 - 4:6, w/w). The results indicate that increasing extraction temperature and time enhances total dissolved solids and phenolic content. Kumquat juice primarily influences acidity, whereas syrup exerts a comparatively minor effect. The rambutan-to-tea ratio emerges as a key determinant of overall quality, with the 3:7 ratio achieving the highest sensory acceptance. Under the tested conditions, the optimal formulation comprises extraction at 90°C for 10 minutes, combined with 40% syrup, 4% kumquat juice, and a 3:7 (w/w) ratio, yielding a well-balanced beverage with favorable antioxidant properties.