IMMUNI-TEA-Research-Paper.docx

 Republic of the Philippines Department of Education Region V Schools Division of Sorsogon Donsol National Comprehensive High School Tres Marias, Donsol, Sorsogon **"IMMUNI-TEA: IMMUNITY-BOOSTING HERBAL TEA MADE OUT OF PSIDIUM GUAJAVA L., LUFFA AEGYPTIACA, AND PERSEA AMERI...

 Republic of the Philippines Department of Education Region V Schools Division of Sorsogon Donsol National Comprehensive High School Tres Marias, Donsol, Sorsogon **"IMMUNI-TEA: IMMUNITY-BOOSTING HERBAL TEA MADE OUT OF PSIDIUM GUAJAVA L., LUFFA AEGYPTIACA, AND PERSEA AMERICANA MILL LEAVES"** **MARICRIS L. RECTIN** **SUNSHINE P. SANTOS** **JOLIA PIA B. OLDEM** **LIAN M. PORTENTO** Researchers **MR. RONALD L. LOMERIO** **MR. VAL CHESTER C. ALIM** Research Advisers S.Y. 2024-2025 **INTRODUCTION** In the year 1948, the World Health Organization or WHO defined the world health. According to them, "Health is a state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity" (Felman, 2023). This definition of the term health is widely accepted by many people and is considered as the universal definition if we are to define the word health. It also served as a blueprint by the researchers who tried to further elaborate what it means to be healthy. For example, Australian Institute of Health and Welfare (2024), stated that "Health can be viewed as the presence or absence of disease or medically measured risk factors in an individual." Moreover, Mosher and Cummings (2024), also expounded that "Health, in humans, the extent of an individual's continuing physical, emotional, mental, and social ability to cope with his or her environment." And Forthergill (n.d.) expressed that "Health is about what makes us feel good physically, mentally, socially, and spiritually. It is about how we react to the strains and stresses of life and are not only resilient to them but have the potential to bounce back even stronger." Those statements are just a statement of how health can be expressed in many, varied ways. In the year 2015, the 17 Sustainable Development Goals were created. The Sustainable Development Goals (SDGs) are also known as the "Global Goals". The SDGs are new, universal set of goals, targets and indicators that UN member states will be expected to use to frame country agendas and policies over the next 15 years. On September 2015, the United Nations Member States has adopted the 2030 Agenda for Sustainable Development to guide international, regional, and national development efforts for the next 15 years. The agenda, as contained in the outcome document, "Transforming our World: The 2030 Agenda for Sustainable Development", has 17 SDGs and 169 targets that cover the economic, social and environmental dimensions of development (The 17 Sustainable Development Goals, n.d.). Each one of the goals that were created focuses on different issues that our world is currently facing such as poverty, hunger, climate change, etc. The third goal, which talks about the good health and well-being of the people aims to ensure healthy lives and promote well-being for all, at all ages. Health and well-being are important at every stage of one's life, starting from the beginning. This goal addresses all major health priorities: reproductive, maternal, newborn, child and adolescent health; communicable and non-communicable diseases; universal health coverage; and access for all to safe, effective, quality and affordable medicines and vaccines (Goal 3: Good Health and Well-Being, n.d.). One of the target objectives under this category is the target 3.B; to support research, development, and universal access to affordable vaccines and medicines. We are all encouraged to support the research and development of vaccines and medicines for the communicable and non-communicable diseases that primarily affect developing countries, provide access to affordable essential medicines and vaccines. To be able to help other researchers achieve this goal, the researchers of this study formulated a product that will help people to have a healthy life, a medicine that will be accessible to all people, thus Immuni-Tea was created. Based on the journal written by Graham (2016), tea is grown in about 30 countries but is consumed worldwide, although at greatly varying levels. It is the most widely consumed beverage aside from water with a per capita worldwide consumption of approximately 0.12 liter per year. Tea is manufactured in three basic forms. Green tea is prepared in such a way as to preclude the oxidation of green leaf polyphenols. During black tea production oxidation is promoted so that most of these substances are oxidized. Oolong tea is a partially oxidized product. Fresh tea leaf is unusually rich in the flavanol group of polyphenols known as catechins which may constitute up to 30% of the dry leaf weight. Other polyphenols include flavonols and their glycosides, and depsides such as chlorogenic acid, coumarylquinic acid, and one unique to tea, theogallin (3-galloylquinic acid). Caffeine is present at an average level of 3% along with very small amounts of the other common methylxanthines, theobromine and theophylline. The amino acid theanine (5-Nethylglutamine) is also unique to tea. Tea accumulates aluminum and manganese. In addition to the normal complement of plant cell enzymes, tea leaf contains an active polyphenol oxidase which catalyzes the aerobic oxidation of the catechins when the leaf cell structure is disrupted during black tea manufacture. The various quinones produced by the enzymatic oxidations undergo condensation reactions which result in a series of compounds, including bisflavanols, theaflavins, epitheaflavic acids, and thearubigens, which impart the characteristic taste and color properties of black tea. Most of these compounds readily form complexes with caffeine. There is no tannic acid in tea. Thearubigens constitute the largest mass of the extractable matter in black tea but their composition is not well known. Green tea is sourced from Camellia sinensis (L.) O. Kuntze (Theceae), the same species from which white, oolong, black and pur-eh teas are derived. The various tea types are classified on the basis of their processing, and the associated oxidation and fermentation levels which influence taste and aroma profiles. Green tea is a minimally oxidized and non-fermented tea. Catechin polyphenols are the primary compounds responsible for claimed health benefits of green tea, including its antioxidant and anti-inflammatory properties. Caffeine contributes to green tea\'s stimulant properties, while the amino acid theanine contributes to its relaxing properties. Significant variation of catechin and caffeine content occurs between green tea types depending on environmental growth conditions and processing. Most often, green teas are sourced from the sinensis variety of the tea plant while black teas are sourced from the assamica variety. China is the center of origin of green tea production. Today, green tea is produced in over 20 countries in tropical, sub-tropical and temperate regions. It is the most widely consumed beverage after water, due to its health, sensory, stimulant, relaxing and cultural properties. The quality of green tea is impacted by numerous factors involved in cultivation, harvest, processing, storage and preparation that influence chemistry, taste, aroma, morphology, and bioactivity of tea leaves (Ahmed & Stepp, 2013). Kadouf (2024), stated that tea is one of the most consumed beverages, and quality matters for it to have a good and constant market value. Different weather conditions help in different types of tea produce, that gives the tea its uniqueness. The uniqueness needs to be taken care of, along with parameters like physical, chemical, biological factors within permissible conditions. Any contamination will degrade the quality of the tea. To meet customer expectations every time equally, and to maintain standardization in the final product sold, tea quality testing is very important. The purity and freshness of tea depends on the quality assurance of the tea producing company. Strict quality checks as per set standards and benchmarks is crucial for gaining customer confidence and to have a good hold in the market. In today's competitive times, having the most stringent levels of quality assurance is a game-changer in the industry. Quality assurance is to be ensured by the manufacturer, mainly in three main stages of growing, plucking and processing of tea. The process of tea quality analysis evaluates if there is any contamination during the stages of 3Ps (plucking, processing, and packaging). Tea analysis is done to check for any adulterants that devalues the quality of tea. This ensures there are no health hazards for people consuming it. He also said that tea has a number of parameters for which it is evaluated. In tea quality testing, the tea is analyzed in terms of its physical appearance like color, size, flavor and taste. Also, the other analysis includes testing for any presence of chemicals, heavy metals, toxins and so on. All these tests are done as per set standards by the official body. When tea is compliant to all the set standards, it is said to be of marketable quality. Similarly, when tea quality testing meets all the set standards of the destination country it is exported to, it is said to be of export quality. There are 4 types of analysis done to make sure that the tea is safe and have a good quality: Residue Analysis, Chemical Analysis, Microbiological Analysis, and Physical Analysis. **Residue Analysis:** - **Pesticide analysis:** Pesticide analysis for tea is performed by employing state-of-the-art analytical methods such as gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS) that are used to reliably identify even the smallest traces of pesticides. - **Determination of polycyclic aromatic hydrocarbons (PAHs):** PAHs are organic compounds formed when carbon is burned and can be harmful to health if consumed. PAHs can be found in tea that is roasted over an open fire. Analysis of PAHs in tea is important to ensure that the tea is free of unwanted contaminants. - **Determination of heavy metals:** Heavy metals can be present in tea if the tea is grown in soil contaminated with heavy metals or comes into contact with materials containing heavy metals during processing. Heavy metals can be harmful to health if they accumulate in high concentrations in the body. Analysis of heavy metals in tea is important to ensure that tea complies with current regulations. **Chemical Analysis -** Chemical analysis are an important part of tea quality assurance to ensure that tea meets regulatory requirements. - **Determination of caffeine:** The amount of caffeine in tea can vary depending on the variety and origin. Analysis of caffeine in tea is important to ensure that the tea complies with current regulations and does not contain excessive amounts of caffeine. - **Determination of flavonoids:** Flavonoids are natural compounds found in tea that may have beneficial health effects. Analysis of flavonoids in tea is important to prove that the tea is of high quality and contains a sufficient number of healthy compounds. - **Analysis of catechins and total phenols:** These are natural compounds found in tea that may have beneficial health effects. Catechins are a type of polyphenols and are responsible for the bitter taste and characteristic smell of tea. Total phenols are a group of compounds found in many plant foods and are known for their antioxidant activity. - **Proximate analysis: **These tests include various tests that check the components of a tea sample, and its conformity to acceptable standards. Examples of these tests are, moisture content testing, ash content, acid insoluble ash, water soluble ash, crude fiber content, water activity, and so forth. **Microbiological Analysis -** If the quality of tea isn\'t managed correctly it could pose a serious health risk. That is why each batch of tea that we import goes through various tests, even if it\'s organic since organic products only really focus on pesticide residue, there is still risk on the microbiological such as harmful pathogens (bacteria, mold, yeast, salmonella, e.coli etc). - **Total Plate Count (TPC):** The total plate count measures the total number of viable microorganisms, including bacteria, yeast, and molds, present in a tea sample. It is an indicator of overall microbial quality. Different regulations or standards may specify acceptable limits for TPC. - **Escherichia coli (E. coli):** E. coli is a bacterium that can indicate fecal contamination and is considered a potential indicator of unsanitary conditions. Tea products should be free from E. coli or should be within the allowable limits defined by regulatory authorities. - **Salmonella:** Salmonella is a pathogenic bacterium that can cause foodborne illness. Tea products should be tested for the absence of Salmonella, as it is a critical microbiological requirement to ensure safety. - **Yeast and Mold: **Yeast and mold can grow on tea leaves under certain conditions. While they are generally not harmful, excessive growth can indicate poor quality or improper storage conditions. Regulatory requirements may specify limits for yeast and mold counts. - **Mycotoxins: **Certain molds can produce harmful substances called mycotoxins, which can contaminate tea leaves. Mycotoxins, such as aflatoxins and ochratoxin A, are regulated due to their potential adverse health effects. Testing for mycotoxins may be required depending on regulatory requirements. **Physical Analysis -** This consists of various tests that determine the size, color, and taste of the tea product. These tests include: - **Color tests: **Various color scales are used to determine the color quality of tea. Visual or spectrophotometric methods are used. The color indicates the quality and freshness of the tea from the consumer\'s point of view; therefore, tea quality assessors try to maintain a certain color range for their product. - **Size tests:** In these tests, graduation by sieving and sifting determines the size distribution of the tea granules. This way, manufacturers can assess their grinding process during production. - **Sensory tests:** These tests include observing, feeling, and tasting the product. And this is done via qualitative means in a sensory laboratory; where certain evaluators try different samples of the tea produce and grade the quality of tea based on their sensory response. Herbal tea is essentially an herbal mixture made from leaves, seeds and/ or roots of various plants. As per popular misconception, they are not derived from the usual tea plants, but rather from what are called as "tisanes". There are several kinds of tisanes (herbal teas) that have been used for their medicinal properties. Some of them being consumed for its energizing properties to help induce relaxation, to curb stomach or digestive problems and also strengthen the immune system. Some of the popular herbal teas are black tea, green tea, chamomile tea, ginger tea, ginseng tea, peppermint tea, cinnamon tea etc. Some of these herbal teas possess extremely strong medicinal benefits such as, astragalus tea, a Chinese native herb that is used for its anti-inflammatory and anti-bacterial properties; which in many cases helps people living with HIV and AIDS. Demonstrating very few demerits, researchers continue to examine and vouch for the health benefits of drinking herbal teas (Ravikumar, 2014). Phytochemicals are secondary plant metabolites. They are biologically active chemical compounds naturally found in plants. They provide health benefits for humans beyond those attributed to common nutrients. Phytochemical biological activities include antioxidant and antimicrobial activities, detoxification enzyme modulation, and stimulation, as well as hormone metabolism modulation. Phytochemicals are not vital nutrients, and they are not needed by the human body to sustain life, but they do have important properties to prevent or combat some common diseases (Gemechu, 2020). Also, according to Ngbede et.al (2008), it has been reported that phytochemical agents play important role in the treatment of diseases; for instance, cardiac glycosides have found to play significant important role in the treatment of congestive heart failure as well as cardiac arrhythmia. Cardiac glycosides work by inhibiting Na+/K+ pump thereby increasing sodium ions level in the monocytes this in turn rises the level of Ca2+. Increase in Ca2+ favors the contraction of the heart muscle by improving cardiac output and also reduces distention of the heart. The "Immuni-Tea" is an herbal tea supplement created for the sole purpose of boosting one's immunity to ensure that people will be able to fight off diseases inside our body and be a healthy individual. Each ingredient in the blend is known for its health benefits. This herbal tea blend is made from the leaves of Guava (Bayabas) \[Scientific Name: Psidium Guajava L.\] Sponge Gourd (Patola) \[Scientific Name: Luffa Aegyptiaca\] and Alligator Pear (Avocado) \[Scientific Name: Persea Americana Mill.\]. Guava leaves do not get as much attention as its tasty fruits, but according to Saxena (2023), guava leaves have medicinal properties, which are used to cure many diseases. These leaves have been used for centuries in traditional medicine for their healing properties. The guava leaves are rich in vitamins, minerals, and antioxidants. They contain essential nutrients like Vitamin C, A, and potassium, offering a wide range of health benefits. They can help with digestion, control blood sugar levels, boost your immune system, improve your skin, and even promote hair growth. If you're looking for simple and natural ways to enhance your health, guava leaves are the answer. Guava leaves are like a little powerhouse of nutrients that work wonders and help to improve your health and here are some insights into those medicinal leaves and how they help you stay healthy. Guava leaves are loaded with vitamins C and A. Vitamin C helps boost immunity to fight diseases. In contrast, vitamin A is the bodyguard for your eyes and skin, keeping them in tip-top shape. These leaves also bring along essential minerals like potassium. Potassium is great for your heart and helps control your blood pressure. Guava leaves also protect your body from harmful stuff called free radicals. Guava leaves have antibacterial properties, which promote gut health. Their high fiber content aids digestion, softens stool, and relieves constipation, ensuring a healthy and comfortable digestive system. Guava leaves are good for those who have diabetes or have the risk of it. It will also stabilize glucose levels and prevent big spikes in blood sugar after meals, which is good for overall health. Guava leaves contain powerful antioxidants that neutralize harmful free radicals. This may reduce the risk of cell damage and mutations leading to cancer. Regular consumption may offer protection against certain types of cancer. Quercetin is a natural plant flavonoid found in a variety of fruits, vegetables, and grains. This potent natural antioxidant works to support our overall health and wellbeing, from heart health to immunity, and bone health to anti-inflammation. Avocado leaves just happen to be high in quercetin. These incredible leaves are full of minerals like immune-boosting zinc, bone-strengthening calcium, magnesium and potassium. This helps promote a healthy heart by enhancing blood circulation, lowering blood pressure, and reducing hypertension. Naturally high in protein, fiber, minerals, and antioxidants that have anti-inflammatory properties, avocado leaves are your one-stop-shop for whole-body health. The dietary fiber in Bacon avocado leaves help aid digestion and support your gut and metabolic health. And the flavonoids and high levels of quercetin work to flush out toxins and harmful free radicals, which may help reduce inflammation in the body that can lead to cancer and heart disease. And if that wasn't enough, avocado leaves can also boost your mood thanks to the presence of serotonin, which supports brain function and helps alleviate stress and anxiety (theavotree.com, n.d.). Avocado leaves are rich in antioxidant compounds that can protect the body from free radical damage and reduce the risk of disease. The leaves of the avocado tree (Persea Americana Mill.) have been used to treat a variety of diseases, including cancer, diabetes, arthritis, lupus, and more. The avocado leaf is a plant that has been used for centuries in traditional medicine. It is known to have several health benefits such as reducing inflammation and improving blood circulation, which may help reduce the risk of heart disease. In addition, avocado leaves are rich in antioxidants such as flavonoids and tannins, which help protect against oxidative stress (avocadotea.com, n.d.). The plant "Luffa Aegyptiaca" commonly known as sponge gourd belongs to the Curcubitaceace family. It is a vigorous climbing annual vine with several lobed cucumber-like leaves. The fruits were also cucumber-like shape develops at maturing, with a network of fibers surrounding a large number of flat blackial seeds. It was reported to have been originated from India. It is widely distributed in tropics, subtropics as a cultivated and/or neutralized plant. In Nigeria, Luffa Aegyptiaca is grown in almost parts of the country as weed; and it have been reported to posses both medicinal and nutritional potential. Researchers Mankilik et.al (2014) conducted a phytochemical analysis of the leaf extract of the sponge gourd leaves to investigate the components of the leaf. The phytochemicals analysis of the extracts indicated the presence of some secondary metabolites include cardiac glycosides, flavonoids, saponins and tannins. Luffa Aegyptiaca leaves extract contain some natural bioactive compounds that may be of medicinal importance. Some bioactive components found in this particular plant extract is known to confer antimicrobial activity against disease-causing microorganism and also offer protection to plants themselves against pathogenic microbial infection. A researcher named Cowan has earlier reported the antimicrobial activity of some plant phytochemicals. In particular, flavonoids and tannins were reported to be responsible for the antimicrobial properties of some ethnomedicinal plants extracts. Tannins have been known for their astringent property, antimicrobial activity, anti-inflammatory, and anti-diarrheal properties. Saponins are known for their medicinal properties as a natural blood cleanser, expectorant and antibiotics. According to Vanzi (2023), all parts of the sponge gourd plant possess medicinal properties. Additionally, Chauhan (2019), stated that the leaves of the plant can be eaten as vegetables and contain various biochemical components in some appropriate ratio like 80.5 moisture; 5.4 protein; other carbohydrates 5.8; and mineral matter 3.0% calcium 531; 1.1 fat; 4.2 fiber; and phosphorous 73mg/100g. Furthermore, according to Tyagi, et.al (2023), sponge gourd's leaves, seeds and fruits display remarkable therapeutic properties, including anti-inflammatory, analgesic, anti-cancer, hepatoprotective, anti-bacterial, wound-healing action, and the triterpenoids (sapogenins 1 and 2) that were derived from the sponge gourd exhibit immunomodulatory effects. The reason why the researchers decided to conduct this research is to further explore the potential health benefits of these ingredients and observe how these three seemingly unrelated things will work together to boost one's immunity to fend off various diseases. Avocado, Guava, and Sponge Gourd leaves are known to contain various vitamins, minerals, and antioxidants that may support immunity function and overall health. By studying the effects of this tea combination, the researchers aimed to provide scientific evidence for its efficacy in boosting immunity and potentially preventing or managing certain health conditions. The utilization of medicines produced from plants is increasing, thus leading to the interest in the use and importance of medicinal plants as well as intensive research to document scientific evidence for the claimed of their therapeutic efficacy. Plants are known to have substance for self-defense against microorganism and the active principle of the medicinal plants are known to be concentrated in organs such as; leaves, stem, root, seed, and fruits among others. Additionally, given the rising interest in natural remedies and alternative medicine, the researchers were driven by a desire to develop new herbal remedies for the public to use as an alternative to synthetic medicines and affordable enough to be accessible to all people. **References:** Ahmed, S., & Stepp, J. (2013, January 1). *Green Tea: The plants, processing, manufacturing, and production. Tea in health and disease prevention.* Google Books. [[https://books.google.com.ph/books?hl=en&lr=&id=k3HK2WuZrsYC&oi=fnd&pg/]](https://books.google.com.ph/books?hl=en&lr=&id=k3HK2WuZrsYC&oi=fnd&pg/) *Benefits of the 37 compounds found in the avocado leaf.* Avocadotea.com. [[https://avocadotea.com/blogs/blog-1/t]](https://avocadotea.com/blogs/blog-1/t) Chauhan, M. (2019, May 1). *Pointed gourd (Trichosanthes dioica)-Properties, benefits, & dosage.* Planet Ayurveda. *Constitution of the world health organization.* (n.d.). World Health Organization (WHO). [[https://www.who.int/about/governance/constitution]](https://www.who.int/about/governance/constitution) Felman, A. (2023, April 18). *What is health? Defining and preserving good health. Medical and health information.* Medical news today. [[https://www.medicalnewstoday.com/articles/150999]](https://www.medicalnewstoday.com/articles/150999) Fothergill, D. (n.d.). *What is good health?* Local Government Association. [[https://www.local.gov.uk/topics/social-care-health-and-integration/what-good-health]](https://www.local.gov.uk/topics/social-care-health-and-integration/what-good-health) Gemechu, F. G. (2020). *Embracing nutritional qualities biological activities and technological properties of coffee byproduct in functional food formulation.* Trends in Food Science & Technology, 104, 235-261. [[https://doi.org/10.1016/j.tifs.2020.08.005]](https://doi.org/10.1016/j.tifs.2020.08.005) *Goal 3: Good health and well-being.* (2023, April 18). The Global Goals. [[https://www.globalgoalas.org/goals/3-good/]](https://www.globalgoalas.org/goals/3-good/) Graham, H.N. (1992). *Green tea composition, consumption, and polyphenol chemistry.* Preventive Medicine, 21(3), 334-350. https://doi.org/10.1016/0091-7435(92)90041-f Kadouf, A.M. (2024, March 31). *How would you like to have your tea?* Quality parameters for testing tea products. LinkedIn. [[https://www.linkedin.com/pulse/how-would-you-like-to-have-your-tea-quality/]](https://www.linkedin.com/pulse/how-would-you-like-to-have-your-tea-quality/) Mankilik, M., Mikailu, A., & Mhya, D.H. (2014). *Phytochemical content and antimicrobial activities of Luffa Aegyptiaca (Sponge gourd) leaves extracts.* International Journal of Research in Pharmacy and Biosciences, 1, 1-4. Mosher, E., & Cummings, R. (2024, August 12). *Health\| Definition & Importance.* Encyclopedia Britannica. [[https://www.britannica.com/topic/health]](https://www.britannica.com/topic/health) Ngbede, J., Yakubu, R.A., and Nyam, D.A. (2008). *Phytochemical screening for active compounds in caninum schein furthic (Atile) leaves from Jos North, Plateau state, Nigeria.* Medical Research Journal of Biological Science, 3(9):1076-1078 *Quercetin and the health benefits of avocado leaf tea.* (n.d.). Theavotree.co.nz. [[https://theavotree.co.nz./tea/blog/quercetin-and-avocado-leaf/]](https://theavotree.co.nz./tea/blog/quercetin-and-avocado-leaf/) Ravikumar, C. (2014). *Review on herbal teas.* Review on Herbal Teas, 6(5), 236-238. [[https://www.researchgate.net/publication/287478165\_Review\_on\_herbal\_teas]](https://www.researchgate.net/publication/287478165_Review_on_herbal_teas) Saxena, K. (2023, October 10). *Amazing health benefits of guava leaves in daily routine.* Redcliffelabs.com. [https://redcliffelabs.com/myhealth/health/amazing-health-benefits-of-guava-leaves/] Stephen, J.M. (2003). *Gourd, Luffa-Luffa Cylindrica (L.) Roem., Luffa Aegyptiaca Mill., and Luffa Acutangula (L.) Roxb.* Horticulture Science. University of Florida, 3: 19-21 The 17 Sustainable Development Goals. (n.d.) [[https://sdg.neda.gov.ph/sdgs/]](https://sdg.neda.gov.ph/sdgs/) Tyagi, R., Bhard Naj R., Suneja, P., Sureja, A.K., Munshi, A.P., Arya, L., Riar, A., & Verma, M. (2023, May 16). *Harnessing sponge gourd: an alternative source of oil and protein for nutritional security.* [https://www.ncbi.nlm.nih.gov./pmc/articles/PMC10228728/] *Understanding health and health data.* (2024, July 2). Australian Institute of Health and Welfare. [https://www.aihw.gov.au./reports/australias-health/what-is-health?/] **METHODOLOGY** **Research Design** A research design is a strategy for answering your research question using empirical data. A well-planned research design helps ensure that your methods match your research objectives and that you use the right kind of analysis for your data. You should carefully consider which methods are most appropriate and feasible for answering your question. Your research design choices should be driven by your aims and priorities---start by thinking carefully about what you want to achieve. The first choice you need to make is whether you'll take a qualitative or quantitative approach. Qualitative research designs tend to be more flexible and inductive, allowing you to adjust your approach based on what you find throughout the research process. Quantitative research designs tend to be more fixed and deductive, with variables and hypotheses clearly defined in advance of data collection. It is also possible to use a mixed-methods design that integrates aspects of both approaches. By combining qualitative and quantitative insights, you can gain a more complete picture of the problem you're studying and strengthen the credibility of your conclusions. Within both qualitative and quantitative approaches, there are several types of research design to choose from. Each type provides a framework for the overall shape of your research. Experimental and quasi-experimental designs allow you to test cause-and-effect relationships while descriptive and correlational designs allow you to measure variables and describe relationships between them (Bhandari, 2024). Descriptive research aims to accurately and systematically describe a population, situation or phenomenon. It can answer what, where, when and how questions, but not why questions. A descriptive research design can use a wide variety of research methods to investigate one or more variables. Unlike in experimental research, the researcher does not control or manipulate any of the variables, but only observes and measures them (McCombes, 2023). Experiments are used to study causal relationships. You manipulate one or more independent variables and measure their effect on one or more dependent variables. Experimental design create a set of procedures to systematically test a hypothesis. A good experimental design requires a strong understanding of the system you are studying (Bevans, 2023). To sum it up, the researchers will be using mixed method to gather data. Also, the research design that will be used in this study are the descriptive and experimental research design. **Research Respondents** In the context of research, a respondent refers to the individual who participates in a research by completing surveys, questionnaires, interviews, or other data collection tools. When you conduct research about a group of people, it's rarely possible to collect data from every person in that group. Instead, you select a sample. The sample is the group of individuals who will actually participate in the research. To draw valid conclusions from your results, you have to carefully decide how you will select a sample that is representative of the group as a whole. This is called a sampling method (McCombes, 2023). There are two primary types of sampling methods that you can use in your research: Probability sampling is a sampling method that involves randomly selecting a sample, or a part of the population that you want to research. It is also sometimes called random sampling. To qualify as being random, each research unit (e.g., person, business, or organization in your population) must have an equal chance of being selected. This is usually done through a random selection process, like a drawing (Nikopolou, 2023). Non-probability sampling is a sampling method that uses non-random criteria like the availability, geographical proximity, or expert knowledge of the individuals you want to research in order to answer a research question. Non-probability sampling is used when the population parameters are either unknown or not possible to individually identify (Nikopolou, 2023). The respondents of this study are the following: 15 tea consumers, 5 selected students from Donsol Community College (DCC) who are currently taking Food Service Management course, 2 teachers from DCC who are teaching Food Service and Management, 5 selected hospital staff from Donsol District Hospital (DDH), and 3 selected baranggay health workers. All in all, a total of 30 respondents will be participating in the study. **Research Instrument** The term "research instrument" refers to any tool that is used by a scientist to obtain, measure, and analyze data. The data is sourced from subjects included in the research experiment and focused on the topic. The instruments used have various roles. There are different tools that help you conduct quantitative, qualitative, and mixed studies. How you choose the instrument depends on what type of study you're performing (Collins, 2021). A questionnaire is a list of questions or items used to gather data from respondents about their attitudes, experiences, or opinions. Questionnaires can be used to collect quantitative and/or qualitative information (Bhandari, 2023). **Research Procedure** 1. Gather the necessary materials and ingredients for creating the tea. **Materials:** Pan Blender Teabags Ladle Scale Container Mug/Teacup Knife/Scissors Spoon Gloves **Ingredients**: Guava Leaves Sponge Gourd Leaves Avocado Leaves ***Figure 1.*** Necessary materials for creating the tea.  ***Figure 2.*** Ingredients of the tea 2. After harvesting the leaves, wash it thoroughly.  ***Figure 3.*** Harvesting of the leaves.  ***Figure 4.*** Washing of the leaves. 3. After washing the leaves, cut it into smaller pieces so that it will dry out evenly and much faster. ***Figure 5.*** Cutting leaves into smaller pieces. 4. Put the processed leaves into a container and prepare a pan.  ***Figure 6.*** The leaves inside the container (Basin) ***Figure 7.*** The pan used for cooking the leaves. 5. You can now put the processed leaves in the pan and cook it in a medium heat until it turns kind of crispy and the color of the leaves should still be in the shade of green but with a hint of brownish color for a lighter taste, but you can also toast it until it turns brown in color for a stronger taste.  ***Figure 8.**.* Pouring the leaves into the pan. ***Figure 9.*** The leaves' appearance after it was cooked. 6.  ***Figure 10***. The blender used to grind the leaves into powder. ***Figure 11.*** The processed leaves inside the blender.  **Figure 12.** The finished powdered tea. 7. ***Figure 13*.** Putting the tea into the teabags  ***Figure 14*.** The finished product. ***Figure 15.*** Tea in a cup with hot water. **Additional Procedures:** A. **Physical Analysis** - **Color Test** Visually assess the color by looking through the clear glass at eye level. Document the observed color (e.g., pale yellow, amber, reddish-brown). Procedure: 1. Boil fresh water and pour it over the tea sample (loose leaf or tea bag) in a clear, transparent glass cup. 2. Let it steep for 3-5 minutes, depending on the tea type (e.g., black tea may need 3-5 minutes, while green tea typically needs 2-3 minutes). - **Size Test** Granular Molecular Sieve Particle Size Determination Method This method uses a stainless steel sieve with a diameter of 200 mm as a standard sieve with different sizes of nylon cloth apertures. - **Sensory Test** By using our sense of sight, sense of taste, sense of smell, and sense of touch, we can test if the quality of tea is good. The following are the qualities we can test using our senses: 1. **Appearance (sense of sight)** This tea's natural greenish to brownish color can vary from pale amber to a more earthy olive tint. Since the leaves are naturally fibrous, some tiny particle matter may stay trapped in the normally clear tea. The tea's surface may have a tiny coating of foam or a slight gloss from the essential oils, both of which highlight the tea's herbal and medicinal characteristics. 2. **Aroma (sense of smell)** The deeper, earthier, and slightly bitter notes from the leaves of avocado and sponge gourd blend with the gentle, fruity sweetness of guava leaves to create the aroma of Immuni-Tea. The avocado and sponge gourd add vegetative, grounding notes, while the guava adds a fresh, tropical flavor that enhances the aroma overall. The tea should smell fresh and herbal, with a natural, plant-based scent and there should be no synthetic or chemical odors, indicating purity and natural processing. 3. **Taste (sense of taste)** The tea's herbal character is reflected in the slightly bitter flavor that emerges on the first sip and then mellows into earthy and grassy mid-palate notes. A slight sweetness persists, giving a delightful contrast. Clean, with a slight bitterness that doesn't overpower, the aftertaste leaves a naturally occurring, refreshing flavor that is indicative of the health benefits of the tea. After tasting Immuni-Tea, the researchers concluded that the taste is a balanced blend of mild bitterness (avocado and sponge gourd) and light sweetness (guava), with grassy and earthy undertones. While the aftertaste was clean, with a lingering mild bitterness that reflects the medicinal qualities of the tea but is not overwhelming. The mouthfeel of the tea is smooth and light, making it a pleasant drink. Although there might be a tiny bitterness, especially from the avocado leaves, it isn't overbearing and only slightly puckers the tongue. It has a clean finish and is easy to drink because to its texture, which is neither overly thick nor gritty. The tea's overall warm, calming texture adds to its comforting and healthful qualities. 4. **Texture (sense of touch -- tongue)** When taken in, tea has a delicate, almost silky texture without any visible residue or graininess, especially when filtered properly. The liquid has a smooth, uniform texture that is neither thick nor viscous, and it tastes light and fluid on the tongue. The smooth blending of the herbal ingredients creates a tea that is both easy to drink and retains the light coating sensation that is typical of therapeutic herbal teas. The tea's invigorating yet calming texture contributes to the entire sensory experience. B. **Proximate Analysis** - **Moisture content analysis** The loss on drying (LOD) method is the most widely used way of doing moisture analysis. This technique is based on the following steps: 1. Weigh a sample of the substance, then heat the sample until the moisture is all driven off. 2. At this point, the sample is weighed again. The difference in weight represents the amount of moisture that was in the original sample. - **Ash content** The traditional method of detecting ash content in tea requires high-temperature burning and long-time baking of tea samples, which often takes a whole day to detect a batch of samples and needs to be treated. - **Acid insoluble ash** Procedure: 1. A known weight of the sample is burned in a furnace. 2. And the resulting ash is weighed and then dissolved in hydrochloric acid. 3. The final step is to measure the weight of the insoluble portion of the ash. - **Water soluble ash** Procedure: 1. The ash was boiled for 5 minutes with 25ml of distilled water. 2. Insoluble matter was collected in a crucible or ash less filter paper and washed with hot water, ignited and weighed. 3. Weight of the insoluble matter was subtracted from the weight of ash. **Data Gathering** In research, statistical tools are methods or techniques used to analyze and interpret data. They help researchers make sense of complex data sets, identify patterns, test hypotheses, and draw conclusions (Field, 2013). Descriptive statistics summarize and organize characteristics of a data set. A data set is a collection of responses or observations from a sample or entire population. In quantitative research, after collecting data, the first step of statistical analysis is to describe characteristics of the responses, such as the average of one variable (e.g., age), or the relation between two variables (e.g., age and creativity) (Bhandari, 2023). The rating scale is a closed-ended survey question used to represent respondent feedback in a comparative form for specific particular features/products/services. It is one of the most established question types for online and offline surveys where survey respondents are expected to rate an attribute or feature. The rating scale is a variant of the popular multiple-choice question, which is widely used to gather the information that provides relative information about a specific topic. Researchers use a rating scale in research when they intend to associate a qualitative observation measure with the various aspects of a product or feature. Generally, this scale is used to evaluate the performance of a product or service, employee skills, customer service performances, customer-first strategy, processes followed for a particular goal, etc. A rating scale survey question can be compared to a checkbox question, but a rating scale provides more information than merely yes/no (Bhat, 2024). An interval scale is similar to ordinal in that the response options can be ordered and ranked. But the key difference here is that the response options are numeric, hence the distance between the intervals is quantifiable (Tracy, 2017).