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An herbal tea was formulated in order to maximize health benefits derived from Sarcandra glabra and Drymis piperita, known in many countries as medicinal plants and are traditionally used in the Philippines as herbal tea. Qualitative phytochemical properties, antibacterial activity, and sensory qualities of herbal tea products from the two species were determined. Analysis showed the presence of alkaloids, carbohydrates, reducing sugars, saponins, phytosterols, phenolics, tannins, flavonoids and proteins and active to very active antimicrobial activity. There were significant differences among the tea products in terms of aroma and taste, flavor intensity and bitterness but no significant differences in term of general acceptability. Brewed herbal tea combined at 1:1 and 2:1 ratios are accepted moderately by regular and non-regular tea drinkers.

Phytochemical, Antimicrobial and Sensory Qualities of Herbal Tea Made from Sarcandra glabra and Drymis piperita