Abstract
The effect of drying conditions on the color of the leaves and extracts, polyphenolic content of the extracts and sensory properties of honeybush tea (Cyclopia intermedia and C. genistoides) was determined. Controlled drying (40C, 6 h) as opposed to traditional sundrying did not affect extract color, aroma, taste and mouthfeel (P> 0.05), but resulted in a darker leaf color (lower L* values) (P 0.05) Leaf (L* and b*) and extract (L*, a* and b*) color values of both specie. Lower a* values (P 0.05) at 70C but resulted in a less sweet aroma compared to drying at 50C (P< 0.05).
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