Abstract
Coffee leaves tea as a refreshing functional drink is mainly governed by its phenolic compounds and other antioxidants. Bitterness and astringency induce multi-sensory perception of tea. These attributes are mostly contributed by phenolic compounds, caffeine and tannin that can be modified by temperature and brewing time. Therefore, this current study was dedicated to identify the drivers that affect consumer perception on coffee leaves tea according to Just About Right (JAR) penalty analysis assessed by 112 consumer respondents. Both Arabica and Robusta coffee leaves tea were brewed by decoction (91°C -99°C; 3-5 minutes) and infusion (75°C-85°C; 5-10 minutes) techniques. It was found both astringent-mouth-feel and bitterness were well acceptable by consumers for 5 minutes of 95°C decoction brewing. Correlation between tannin and astringent mouth-feel was significantly correlated. Similar trend was also observed for caffeine and bitter taste.
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