Abstract
The value-added forms of mulberry leaves (Morus alba) significantly help to reduce blood sugar, cardiovascular diseases, inflammation levels, cholesterol and fighting against heart disease. This research is aimed at studying the suitable method for drying of tender mulberry leaves for the production of mulberry tea. To select a suitable drying technology for drying of tender mulberry leaves for retention of biochemical quality parameters, open sun (31 to 35 ºC), shade (21 to 25 ºC), tray (50 ºC), vacuum (45 ºC) and solar tunnel drying (55 ºC) methods were chosen. The drying characteristics, colour properties and biochemical quality parameters were determined at NABL accredited laboratory as per ISO/IEC 17025:2005. In comparison to the other four drying methods, shade drying is the ideal way for drying tender mulberry leaves since shade dried leaves retain all biochemical and colour qualities of fresh leaves, making them acceptable for mulberry tea production.
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