Effect of drying conditions on the quality of honeybush tea (Cyclopia)

The effect of drying conditions on the color of the leaves and extracts, po lyphenolic 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 sun-drying did not affect extract colo r, aroma, taste and mouthfeel (P> 0.05), but resulted in a darker leaf colo r (lower L* values) (P< 0.05), while sun-drying gave higher a* values (P< 0 .05), indicative of a more reddish color. Drying temperature (40, 50, 60 an d 70C) did not affect (P> 0.05) leaf (L* and b*) and extract (L*, a* and b* ) color values of both specie. Lower a* values (P< 0.05) were obtained for C. genistoides drying at 60 and 70C compared to those at 40C. Drying rates of C. genistoides species were lower than those for C. intermedia. Taste an d overall flavor of C. intermedia were not affected by drying temperature ( P > 0.05) at 70C but resulted in a less sweet aroma compared to drying at 5 0C (P< 0.05).