Immuni-Tea Research Paper - Donsol National Comprehensive High School

 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 FROM PSIDIUM GUAJAVA L., LUFFA AEGYPTIACA, AND PERSEA AMERICA...

 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 FROM PSIDIUM GUAJAVA L., LUFFA AEGYPTIACA, AND PERSEA AMERICANA MILL LEAVES"** **by:** **MARICRIS L. RECTIN** **JOLIA PIA B. OLDEM** **LIAN M. PORTENTO** Researchers **MR. RONALD L. LOMERIO** **MR. VAL CHESTER C. ALIM** Research Advisers S.Y. 2024-2025 **TABLE OF CONTENTS** **Title Page........................... i** **Table of Contents........................ ii** List of Figures....................... iv List of Tables....................... v **ISEF Form (1)......................... vi** **ISEF Form (1A)......................... vii** **Research Plan.......................... viii** Research Title....................... 1 Rationale......................... 1 Research Questions..................... 4 Goals/Hypothesis...................... 5 Procedures........................ 6 Risk and Safety..................... 7 Data Analysis....................... 8 Bibliography....................... 9 **ISEF Forms (1B).......................... ix** **Abstract........................... xii** **ISEF Forms (1C)** **......................... xiii** **Research Paper.......................... xiv** Introduction......................... 1 Methodology......................... 13 Results and Discussion.................... 32 Conclusion......................... 42 References....................... 43 Appendices............................ xvi Appendix A (Pictures of the Product)............. 46 Appendix B (Documentation)................ 49 Appendix C (Letter for Research Instrument Validation)..... 53 Appendix D (Letter to the School Principal)........... xxii **Project Evaluation Forms....................... xxiii** **Scanned Logbook......................... xxiv** **List of Figures** **Figure Number Figure Title Page Number** 1. *Necessary materials for creating the tea. 17* 2. *Ingredients of the tea 18* 3. *Harvesting of the leaves. 19* *4 Washing of the leaves. 20* *5 Cutting leaves into smaller pieces. 20* *6 The leaves inside the container (Basin) 21* *7 The pan used for cooking the leaves. 21* *8 Pouring the leaves into the pan 22* *9 The leaves' appearance after it was cooked. 22* *10 The blender used to grind the leaves into powder. 23* *11 The processed leaves inside the blender. 23* *12 The finished powdered tea. 24* *13 Putting the tea into the teabags 24* *14 Putting the tea into the teabags 25* *15 Tea in a cup with hot water. 25* **List of Tables** **Table Number Table Title Page Number** **1 Overall Weighted mean of 42** **Immuni-Tea** **2 Table results of effectiveness of 47** **Immuni-Tea**  **Research Plan** **RESEARCH TITLE:** **"IMMUNI-TEA: IMMUNITY-BOOSTING HERBAL TEA MADE FROM PSIDIUM GUAJAVA L., LUFFA AEGYPTIACA, AND PERSEA AMERICANA MILL LEAVES"** A. **RATIONALE:** The "Immuni-Tea" is an herbal tea blend that has garnered attention for its potential immune-boosting properties. 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. **Vitamins.** 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. **Minerals.** These leaves also bring along essential minerals like potassium. Potassium is great for your heart and helps control your blood pressure. **Antioxidants.** Guava leaves protect your body from harmful stuff called free radicals. The following are the health benefits of guava leaves: **Digestive Health.** 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. **Blood Sugar Level.** 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. **Reduce the Cancer Risk.** 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. (Saxena, 2023) 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.) There is not much known about the health benefits of sponge gourd leaves but according to Vanzi (2023), all parts of the sponge gourd plant possess medicinal properties. 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. 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. B. **RESEARCH QUESTION OR PROBLEM BEING ADDRESSED:** 1. What are the components of Immuni-Tea? 2. What is the best content proportion of each ingredient in making Immuni-Tea? 3. What are the characteristics of Immuni-Tea along the following parameters: - **Physical Analysis** A. **Color test** B. **Sensory test** - Appearance - Aroma - Texture - Taste C. **GOALS/EXPECTED OUTCOME/HYPOTHESIS:** **Goal/s:** The researcher's goal for conducting this research is to investigate the immune-boosting properties of the herbal tea blend, to determine the optimal brewing conditions and dosage for maximum immune-boosting effects, to assess the safety and tolerability of the blend and to evaluate the potential mechanisms of action underlying the immune-boosting effects of the blend. **Expected Outcome/s:** The following are the possible or expected outcomes after the experiment: - The herbal tea blend will demonstrate immune-boosting effects in preclinical and/or clinical studies. - The optimal brewing conditions and dosage for maximum immune-boosting effects will be identified. - The blend will be found to be safe and well-tolerated. - The mechanisms of action underlying the immune-boosting effects of the blend will be elucidated. **Hypothesis:** **Alternative Hypothesis (Ha):** The "Immuni-Tea" herbal blend has immune-boosting properties, resulting in a significant improvement in immunity. **Null Hypothesis (Ho):** The "Immuni-Tea" herbal blend does not have immune-boosting properties and does not result in a significant improvement in immunity. Overall, the "Immuni-Tea" will demonstrate immune-boosting effects due to the combined action of the individual ingredients, which are known for their immune-boosting properties. The blend will be safe and well-tolerated, and the immune-boosting effects will be mediated by various mechanisms, including the antioxidant, anti-inflammatory, and immunomodulatory properties of the ingredients. The blend will be effective in supporting immune health and may have potential applications in the prevention and management of immune-related disorders. D. **PROCEDURE** 1. Gather the necessary materials and ingredients for creating the tea. 2. After harvesting the leaves, wash it thoroughly. 3. After washing the leaves, cut it into smaller pieces so that it will dry out evenly and much faster. 4. Put the processed leaves into a container and prepare a pan. 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. 6. After the leaves are cooked, let it cool for a while. While waiting, prepare the blender to crush the leaves into powder. 7. Lastly, put the finished product in the teabags and put it in a cup with a hot water. Optionally, you can put some sugar or honey if you want it sweet or mix in some fruit extracts such as lemon or lime. E. **RISK AND SAFETY** While the " Immuni-Tea " is generally considered safe for consumption, there are a few potential risks and safety precautions to consider: **Allergic reactions:** Some individuals may be allergic to one or more of the ingredients in the blend. People with known allergies to guava, sponge gourd, or avocado should avoid consuming the tea. It is always advisable to consult with a healthcare professional before introducing new foods or beverages, especially if you have known allergies or sensitivities. **Overconsumption:** As with any herbal remedy, consuming excessive amounts of the immune-tea may lead to unwanted side effects. While the specific dosage for optimal immune-boosting effects has not been established, it is recommended to consume the tea in moderation and follow the brewing instructions provided. **Drug interactions:** Some herbal remedies, including guava, sponge gourd, and avocado, may interact with certain medications. For example, guava leaf extract has been shown to interact with antidiabetic medications, potentially affecting blood sugar levels. It is important to consult with a healthcare professional if you are taking any medications to avoid potential interactions. **Contamination:** As with any food or beverage, there is a risk of contamination with harmful bacteria or other pathogens. To minimize this risk, it is important to use fresh, high-quality ingredients and follow proper hygiene and food safety practices when preparing the tea. Overall, while the " Immuni-Tea " is generally safe for consumption, it is important to be aware of potential risks and take appropriate safety precautions, especially if you have known allergies, are taking medications, or have any underlying health conditions. Consulting with a healthcare professional before introducing new herbal remedies into your diet is always advisable. F. **DATA ANALYSIS** In this study, the researchers aim to analyze the potential immune-boosting effects of the herbal tea blend made from the leaves of Psidium Guajava L., Luffa Aegyptiaca, and Persea Americana. The researchers will conduct a comprehensive review of the scientific literature to identify relevant preclinical and clinical studies that have investigated the Immune-boosting properties of the individual ingredients. The researchers will then compile and analyze the data from these studies to assess the overall efficacy of the blend in supporting immune health. In addition to the literature review, the researchers will also conduct their own preclinical and/or clinical studies to further investigate the immune-boosting effects of the " Immuni-Tea " blend. These studies will include in vitro experiments to assess the antioxidant, anti-inflammatory, and immunomodulatory properties of the blend, as well as in vivo experiments to evaluate its effects on immune function in human participants. The researchers will analyze the data from these studies to determine the optimal brewing conditions and dosage for maximum immune-boosting effects. Overall, the researchers' data analysis will provide valuable insights into the immune-boosting properties of the herbal tea blend made from the leaves of Psidium Guajava L., Luffa Aegyptiaca, and Persea Americana. This research has the potential to contribute to the development of new natural remedies for immune-related disorders and may have important implications for public health and wellness. G. **BIBLIOGRAPHY** Avocadotea.com (n.d.). Benefits Of The 37 Compounds Found In The Avocado Leaf. Avocadotea.com.https://avocadotea.com/blogs/blog-1/t 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-in-daily-routine/ Theavotree.co.nz (n.d.). Quercetin and the health benefits of avocado leaf tea. Theavotree.co.nz.https://theavotree.co.nz/tea\_blog/quercetin-and-avocado-leaf-tea/ Tyagi, R., Bhardwaj, 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/   **Abstract** This research paper explains the health benefits of tea, focusing on how it can improve a person\'s well-being. The product is made from 3 ingredients such as Guava (Scientific Name: Psidium Guajava L.) leaves, Sponge Gourd (Scientific Name: Luffa Aegyptiaca) leaves, and Avocado (Scientific Name: Persea Americana Mill) leaves. The paper is organized into several parts, according to the World Health Organization\'s (WHO) definition of health, which includes physical, mental, and social well-being. This idea leads into how herbal teas, like \"Immuni-Tea,\" can help improve health. These also talks about the United Nations\' goal of promoting good health for everyone, and how products like Immuni-Tea can support that goal by being affordable and accessible. The paper describes the ingredients in Immuni-Tea, focusing on the health benefits of guava, avocado, and sponge gourd leaves. These plants are rich in antioxidants, vitamins, and other nutrients that help boost the immune system, reduce inflammation, and may even help prevent diseases like cancer. Various testing process were used to make sure the tea is safe and effective, including checks for quality, cleanliness, and safety. Finally, the paper concludes that Immuni-Tea has the potential to improve health and boost immunity thanks to its special blend of ingredients  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 FROM PSIDIUM GUAJAVA L., LUFFA AEGYPTIACA, AND PERSEA AMERICANA MILL LEAVES"** **by:** **MARICRIS L. RECTIN** **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. **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. **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). **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 students who are currently taking Food Service Management (FMS) course, 5 teachers who are teaching (FMS), and 5 selected Barangay Health Workers. All in all, a total of 30 respondents will be participating **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 - Mug/Teacup - Container - Scale - Spoon - Knife/Scissors - Teabags - Spoon Landle - 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. After the leaves are cooked, let it cool for a while. While waiting, prepare the blender to crush the leaves into powder.  ***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. Lastly, put the finished product in the teabags and put it in a cup with a hot water. Optionally, you can put some sugar or honey if you want it sweet or mix in some fruit extracts such as lemon or lime. ***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.  ***Figure 1.*** Pouring hot water into the 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). ***Figure 2.*** The color of the tea - **Sensory Test** 1. **Appearance** There are many colors of dry green tea and the way it has been processed can be seen in the color. For example, hand fried leaves will be a little bit yellow, steamed tea has the look of a leafy green vegetable, like spinach, and baked green tea will be a very dark green.  ***Figure 3.*** Pan-fried leaves 2. **Aroma** Generally, there are two categories of aroma to consider, the aroma of the tea while dry and while wet. The dry aroma should be obvious. If there is no aroma to the dry leaves, they are very suspect. Green tea should have a light, fresh, soothing fragrance, from a light orchid to a chestnut smell. Black tea should have a sweet, floral fragrance, and the aroma should linger. The aroma of dry oolongs can range from peach to osmanthus flowers, while the smell of Tie Guan Yin should remind you of sweet corn. In judging scented tea (such as Jasmine), the smell should be maintained over multiple infusions. If a scented tea loses its smell quickly, the quality is poor. It should be remembered that the fragrance of a tea is just as important in judging a tea as its taste. ***Figure 4.*** The process of smelling the tea 3. **Texture** Through touch you can determine if the tea leaves are smooth or coarse, whether or not it crumbles easily, and whether it is heavy or light. A good green tea feels smooth, not coarse, and the wet leaves should be tender. Tie Guan Yin should be heavy and dense. Wet tea leaves from the true Tie Guan Yin bush should also be tender, almost like silk, but also sturdy. ***Figure 5.*** The texture of the leaves before putting the leaves in the blender ***Figure 6.*** The texture of the leaves after putting the leaves in the blender 4. **Taste** One of the best ways to judge a tea, of course, is by the taste. Green tea should taste fresh, not stale, and should not be too astringent. Black tea should be full bodied and fresh. In general, good tea has a sweet aftertaste and should feel very slippery going down the throat. The aftertaste should linger for a noticeably long time, like the feeling you have after listening to music, when a good tune lingers. Some teas can provide a very interesting taste by sipping some water while the aftertaste is present, the effect being quite dramatic. Remember that tasting tea is like tasting wine: slurp it to aerate it (unlike in Western countries, in China slurping your tea is a sign of appreciation and knowledge and not considered bad manners!), let it slide down the middle of the tongue in one sip, and down the sides of the tongue in the next, followed by the whole tongue with big slurping. Pay attention to the subtleties and the complexity of the tea. A large part of learning to appreciate tea is learning to slow down and pay attention to the subtleties.  ***Figure 7.*** Drinking the tea **RESULTS AND DISCUSSIONS** This chapter unfolds as a testament to the culmination of diligent research efforts that have fortified this study. It stands as a respiratory of the findings born from rigorous investigation, encapsulating the essence of the data gleaned through multifaceted research activities. Each thread of information, meticulously gathered and scrutinized, weaves together a comprehensive tapestry that reveals insights into the subject under scrutiny. As the narrative unfolds, it delves into the analysis of these findings, peeling back the layers to uncover the nuanced implications that lie within. The data, obtained through a systematic approach, forms the bedrock upon which interpretations and conclusions are built, adding depth and substance to the study's overarching narrative. The wealth of information unearthed within this chapter not only solidifies the groundwork laid by the research but also paves the way for further exploration and understanding within the academic domain. **1. What are the components of Immuni-Tea?** Immuni-Tea is made from a carefully selected blend of natural ingredients, including patola (sponge gourd) leaves, guava leaves, and avocado leaves. Each of these components brings unique health benefits to the tea. Patola leaves are rich in vitamins and antioxidants that may support detoxification and enhance skin health. Guava leaves are known for their high vitamin C content, which helps boost the immune system, along with other bioactive compounds that may aid digestion and reduce inflammation. Avocado leaves are packed with anti-inflammatory properties, and are also believed to help regulate blood pressure and support overall cardiovascular health. Together, these ingredients create a potent herbal tea designed to strengthen immunity and promote general well-being. **2. What is the best content proportion of each ingredient in making Immuni-Tea?** The content proportion of 20% guava leaves, 35% avocado leaves, and 45% patola (sponge gourd) leaves in making Immuni-Tea seems to be well-balanced, ensuring that each ingredient contributes optimally to the tea\'s health benefits. 1. Patola (Sponge Gourd) Leaves -- 45%: As the largest component, patola leaves dominate the blend due to their detoxifying properties and high vitamin content. The relatively higher proportion ensures that the tea provides a strong dose of antioxidants, vitamins A and C, and other nutrients that support skin health, detoxification, and immune function. Patola leaves also have a more subtle flavor, making them a good base to balance the stronger tastes of guava and avocado leaves. 2. Avocado Leaves -- 35%: Avocado leaves are included in a substantial proportion (35%) to enhance the tea\'s cardiovascular benefits. Their anti-inflammatory and blood pressure-regulating properties can help maintain healthy circulation and promote heart health. Avocado leaves have a mild, earthy flavor that complements the other ingredients, providing a smooth, grounding quality to the tea while contributing important compounds like flavonoids and phenols. 3. Guava Leaves -- 20%: Although guava leaves make up a smaller portion of the blend (20%), they are highly potent due to their high vitamin C content and strong antibacterial, antiviral, and anti-inflammatory properties. Even at 20%, guava leaves can effectively boost the immune system and aid in digestion. Their more pronounced flavor ensures that they still contribute a noticeable taste and a concentrated dose of health benefits, without overpowering the other ingredients. Why This Proportion Works: - Flavor Balance: The milder, more neutral-tasting patola and avocado leaves form the bulk of the tea, allowing the stronger, slightly bitter taste of guava leaves to shine through without overwhelming the blend. - Synergy of Health Benefits: The majority of the tea focuses on detoxification, immune support, and cardiovascular health, with patola and avocado leaves delivering these benefits in abundance. The guava leaves provide an additional immune boost and digestive support in a concentrated but measured way, enhancing the tea's overall wellness impact. - Digestibility: The blend is not too heavy in any single ingredient, ensuring the tea remains palatable and easy on the digestive system while still delivering a potent mix of vitamins, antioxidants, and phytonutrients. This proportion creates a balanced and effective immune-boosting herbal tea, harnessing the strengths of each ingredient for maximum health impact. **3. What are the characteristics of Immuni-Tea along the following parameters?** **A. Physical Analysis** **1. 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). **2. 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: - **Appearance** There are many colors of dry green tea and the way it has been processed can be seen in the color. For example, hand fried leaves will be a little bit yellow, steamed tea has the look of a leafy green vegetable, like spinach, and baked green tea will be a very dark green - **Aroma** Generally, there are two categories of aroma to consider, the aroma of the tea while dry and while wet. The dry aroma should be obvious. If there is no aroma to the dry leaves, they are very suspect. Green tea should have a light, fresh, soothing fragrance, from a light orchid to a chestnut smell. Black tea should have a sweet, floral fragrance, and the aroma should linger. The aroma of dry oolongs can range from peach to osmanthus flowers, while the smell of Tie Guan Yin should remind you of sweet corn. In judging scented tea (such as Jasmine), the smell should be maintained over multiple infusions. If a scented tea loses its smell quickly, the quality is poor. It should be remembered that the fragrance of a tea is just as important in judging a tea as its taste. - **Texture** Through touch you can determine if the tea leaves are smooth or coarse, whether or not it crumbles easily, and whether it is heavy or light. A good green tea feels smooth, not coarse, and the wet leaves should be tender. Tie Guan Yin should be heavy and dense. Wet tea leaves from the true Tie Guan Yin bush should also be tender, almost like silk, but also sturdy. - **Taste** One of the best ways to judge a tea, of course, is by the taste. Green tea should taste fresh, not stale, and should not be too astringent. Black tea should be full bodied and fresh. In general, good tea has a sweet aftertaste and should feel very slippery going down the throat. The aftertaste should linger for a noticeably long time, like the feeling you have after listening to music, when a good tune lingers. Some teas can provide a very interesting taste by sipping some water while the aftertaste is present, the effect being quite dramatic. Remember that tasting tea is like tasting wine: slurp it to aerate it (unlike in Western countries, in China slurping your tea is a sign of appreciation and knowledge and not considered bad manners!), let it slide down the middle of the tongue in one sip, and down the sides of the tongue in the next, followed by the whole tongue with big slurping. Pay attention to the subtleties and the complexity of the tea. A large part of learning to appreciate tea is learning to slow down and pay attention to the subtleties. Table 1 ------------------------------------------------------------ ----------------- --------------- ---------------- ----------------- --------------- **The rating of the product IMMUNI-TEA in terms of taste** **Parameter** **Frequency** **Percentage** **Frequency** **Weighted** **A. Taste** ** ** **(f)** **(%)** **weight (fx)** **Mean (WM)** **1. Bitterness** 5 0 0.00 0 ** ** 4 0 0.00 0 **1.13** 3 0 0.00 0 **Not** 2 4 13.30 8 **Evident** 1 26 86.70 26 ** ** **2. Sourness** 5 0 0.00 0 ** ** 4 0 0.00 0 **1** 3 0 0.00 0 **Not** 2 0 0.00 0 **Evident** 1 30 100.00 30 ** ** **3. Sweetness** 5 0 0.00 0 ** ** 4 0 0.00 0 **1.1** 3 0 0.00 0 **Not** 2 3 10.00 6 **Evident** 1 27 90.00 27 ** ** **Average Weighted Mean** **1.08** **Not Evident** This table shows that all 30 respondents rated the product based on its taste, evaluating specific categories: bitterness, sourness, and sweetness. Out of 30 respondents, 26 respondents rated the bitterness as 1, indicating that this quality is not evident at all, while the remaining respondents rated the bitterness as 2, suggesting that the quality is somewhat evident. Overall, the final rating for this quality is 1.13, indicating that the quality is not evident at all. The next quality in this parameter is the sourness of the tea. In this category, all respondents rated the sourness as 1, indicating that this quality is not evident at all. Overall, the final rating for this quality is 1, confirming that it is not evident. The last quality rated in this parameter is the sweetness of the tea. In this category, 27 out of 30 respondents rated the sweetness as 1, indicating that this quality is not evident at all, while the remaining respondents rated it as 2. Overall, the final rating for this quality is 1.10, indicating that sweetness is barely noticeable. The overall final rating for this parameter is 1.08, suggesting that none of these qualities (bitterness, sourness, and sweetness) are evident in the tea. Table 2 ---------------------------------------------------------------- ---------------- --------------- ---------------- ----------------- --------------- -- **The rating of the product IMMUNI-TEA in terms of packaging** **Parameter** **Rating** **Frequency** **Percentage** **Frequency** **Weighted** **B. Packaging** **(f)** **(%)** **weight (fw)** **Mean (WM)** **1. Appearance** 5 24 80.00 120   4 6 20.00 24 **4.8** **(Packaging)** 3 0 0.00 0 Extremely 2 0 0.00 0 Attractive 1 0 0.00 0   **2. Creativeness** 5 27 90.00 135   4 3 10.00 12 **4.9** **(Title)** 3 0 0.00 0 Extremely 2 0 0.00 0 Attractive 1 0 0.00 0   **3. Creativeness** 5 27 90.00 135   4 3 10.00 12 **4.9** **(Quote)** 3 0 0.00 0 Extremely 2 0 0.00 0 Attractive 1 0 0.00 0   **Average Weighted Mean** **4.9** **Extremely** **Attractive** This table shows that all 30 respondents rated the product based on its packaging, evaluating specific categories: appearance, title, and creativity. Out of the 30 respondents, 24 rated the appearance of the packaging as 5, indicating that this category is very appealing to them, while the remaining respondents rated it as 4, suggesting that it is quite good. Overall, the final rating for this category is 4.8, indicating that the appearance is extremely appealing. The next category in this parameter is the creativity of the title. In this category, all respondents rated its creativity as 5, while the remaining rated it as 4. Overall, the final rating for this category is 4.9, indicating that it is also extremely attractive to them. The last category in this parameter is the creativity of the quote. The quote for the product Immuni-Tea is "In Immuni-Tea, your good health is our guarantee." In this category, 27 out of 30 respondents rated the creativity of the quote as 5, while the remaining respondents rated it as 4. Overall, the final rating for this quality is 4.9, indicating that this category is extremely appealing to them. The overall final rating for this parameter is also 4.9, suggesting that all categories---appearance, creativity of the title, and creativity of the quote---are highly appealing to the respondents. The last table shows that all 30 respondents rated the product itself, evaluating specific categories: appearance, smell, and taste. Out of the 30 respondents, 22 rated the appearance of the product as 5, indicating that this category is very good. Four respondents rated it as 4, suggesting that it is quite good, while 3 respondents rated it as 3, indicating that it is satisfactory. The final respondent rated it as 2, suggesting it is somewhat good. Overall, the final rating for this quality is 4.57, indicating that the appearance is extremely appealing to them. The next category in this parameter is the smell of the product. Out of the 30 respondents, 24 rated it as 5, 2 respondents rated the smell of the product as 4, 1 respondent rated it as 3, and the rest rated it as 2. Overall, the final rating for this quality is 4.57, indicating that the smell of the product is extremely appealing to them. The last category in this parameter is the overall taste of the product. Out of 30 respondents, 22 rated it as 5, 5 respondents rated it as 4 and the rest rated it as 2. Overall, the final rating for this quality is 4.57, indicating that the overall taste of the product is extremely appealing to them. The overall final rating for this parameter is 4.56, suggesting that all categories: appearance, smell, and the taste of the product are very appealing to the respondents. **Indicator** **Weighted Mean** **Interpretation** ----------------------------------- ------------------- ---------------------- -- **A. Taste** 1\. Bitterness of the tea 1.13 Not Evident 2\. Sourness of the tea 1. Not Evident 3\. Sweetness of the tea 1.10 Not Evident **Average Mean** 1.08 Not Evident **B. Packaging** 1\. Appearance of the packaging 4.8 Extremely Attractive 2\. Creativeness of the title 4.9 Extremely Attractive 3\. Creativeness of the quote 4.9 Extremely Attractive **Average Mean** 4.9 Extremely Attractive **C. Product** 1\. The appearance of the product 4.57 Extremely Good 2\. The smell of the product 4.57 Extremely Good 3\. The taste of the product 4.53 Extremely Good **Average Mean** 4.56 Extremely Good **Conclusion** The Immuni-tea was rated by the respondents based from three parameters these includes the taste, packaging, and product. **References:** Avocadotea.com (n.d.). Benefits Of The 37 Compounds Found In The Avocado Leaf. Avocadotea.com.https://avocadotea.com/blogs/blog-1/t Bevans, R. (2023, June 21). Guide to experimental design \| Overview, 5 steps & examples.Scribbr.com. https://www.scribbr.com/methodology/experimental-design/ Bhandari, P. (2023, June 21). Descriptive statistics \| Definitions, types, examples. Scribbr.com. https://www.scribbr.com/statistics/descriptive-statistics/ Bhandari, P. (2023, June 22). Questionnaire design \| Methods, question types & examples.Scribbr.com. https://www.scribbr.com/methodology/questionnaire/ Bhandari, P. (2024, September 5). What is a research design \| Types, guide & examples. Scribbr.com. https://www.scribbr.com/methodology/research-design/ Bhat, A. (2024). Rating Scale: definition, survey question types and Examples. Questionpro.com. https://www.questionpro.com/blog/rating-scale/ Collins, J. (2021, May 4). A definition of research instruments and Their purpose in obtaining data from research subjects. Impactio.com https://www.impactio.com/blog/a-definition-of-research/ Field, A. (2013). Discovering statistics using SPSS (4th Ed.). Sage Publication Janse, B. (2024, July 9). Respondents: the definition, meaning, and the recruitment. Toolshero.com https://www.toolshero.com/research/respondents/ McCombes, S. (2023, June 22). Descriptive research \| Definition, types, methods, & examples. Scribbr.com https://www.scribbr.com/methodology/descriptive-research/ McCombes, S. (2023, June 22). Sampling methods \| Types, techniques & examples. Scribbr.com. https://www.scribbr.com/methodology/sampling-methods/ Nikolopou, K. (2023, June 22). What is probability sampling? \| Types & examples. Scribbr.com https://www.scribbr.com/methodology/probability-sampling/ Nikolopou, K. (2023, June 22). What is non-probability sampling? \| Types & examples. Scribbr.com https://www.scribbr.com/methodology/non-probability-/ 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-in-daily-routine/ Theavotree.co.nz (n.d.). Quercetin and the health benefits of avocado leaf tea. Theavotree.co.nz.https://theavotree.co.nz/tea\_blog/quercetin-and-avocado-leaf-tea/ Tyagi, R., Bhardwaj, 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/ Tracy, S. (2017, August 15). Types of rating scales in quantitative research. Analythical.com https://analythical.com/blog/types-of-rating-scales/ **APPENDICES** **Appendix A** **Picture of the product** **Appendix 1** Table Results of effectiveness of **IMMUNI-TEA** **Appendix B** Documentation  **Pre -- oral Defense**  **Making more of the product**  **Editing of Design Sticker of Helmet** **The Product**  **Proposal Defense** **Appendix C** **Letter for Research Instrument Validation** **Letter for Research Instrument Validation** **Appendix D** **Letter for Data Gathering** **Letter to the School Principal** **Appendix C** **Project Evaluation Form**