Abstract
Pirdot is one of forest plants that have the potential to be made into herbal tea. This study aims to obtain the best processing techniques and herbal tea formulas for processing pirdot leaves into herbal tea in the form of tea bags. The processing of pirdot herbal tea used three or five fresh pirdot leaves count from the shoots. Leaves processing was held in two ways, through a fermentation and without fermentation process. Organoleptic test of 15 panelists were carried out to test tea color, aroma and taste. Data were analyzed by applying Kendal’s tau multilevel correlation test. The results showed that the mixture of the top five leaves gave better result in color, aroma and taste of pirdot tea. Fermentation process also gave better results in terms of color, taste and aroma of pirdot tea compare to no fermented tea. However, optimum condition in fermentation process is still being studied.
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