Sensory and Nutritional Characterization of Rose and Hibiscus Infused Floral Tea

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The highest antioxidant value observed was 98.4% in the rose and hibiscus tea formulation.
Sample E, comprising hibiscus, sugar, water, and lime, achieved the best overall acceptability score of 8.0.
Total Soluble Solids (TSS) reached 10.330 Brix in one of the tested samples, indicating strong flavor potential.
Physicochemical properties such as pH, ascorbic acid, and total phenolic content were assessed across 10 different tea formulations.

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This observational study evaluates sensory attributes and antioxidant properties in hibiscus and rose teas, suggesting optimal formulations.

Sahore et al. (2025) studied this question.

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This observational study evaluates sensory attributes and antioxidant properties in hibiscus and rose teas, suggesting optimal formulations.