In the bustling world of functional beverages, a new contender has emerged from an unlikely source: the coffee plant. Researchers have turned their attention to coffee leaves, typically discarded during coffee production, to create a tea with promising relaxation properties. This innovative approach not only addresses sustainability concerns but also opens new avenues for the beverage industry.
A recent study led by Kiki Fibrianto from the Brawijaya Senso-Gastronomy Center at Brawijaya University in Indonesia has shed light on the potential of coffee leaf tea as a relaxing and functional beverage. The research, published in *Applied Food Research* (translated as *Penerbitan Makanan Terapan*), optimized the brewing process to enhance the tea’s bioactive compounds, particularly phenolics and gamma-aminobutyric acid (GABA), known for their health benefits.
The study employed Response Surface Methodology (RSM) to determine the optimal brewing conditions, varying temperature and duration to maximize total phenolic content (TPC). “We found that oolong coffee leaf tea (OCLT) contained the highest TPC and GABA levels,” Fibrianto explained. “This makes it a strong candidate for a relaxing beverage that can help combat stress and promote well-being.”
To assess the relaxation properties, the researchers analyzed the tea’s chemical composition using advanced techniques like UPLC and GC–MS. They identified key compounds such as diphenyl sulfone and phenyl-methylene heptanoate, which contribute to the tea’s relaxing effects. Sensory evaluation was conducted using Emotional Time Intensity (ETI) and self-stress assessments, coupled with innovative technologies like Facial Emotion Recognition (FER) and Facial Landmark Distances (FLD) using Convolutional Neural Networks. These methods provided insights into the emotional responses elicited by the tea.
Physiological validation was performed through salivary and blood cortisol levels, heart rate, and blood pressure measurements. The results were promising, with OCLT significantly reducing salivary cortisol levels, a marker of stress. “The sensory evaluation highlighted the tea’s high sweetness and low bitterness, making it more appealing compared to green and black variants,” added Fibrianto.
The commercial implications of this research are substantial. As consumers increasingly seek natural and functional beverages to manage stress and enhance well-being, coffee leaf tea presents a viable alternative to conventional relaxation drinks. The study’s findings underscore the potential for coffee leaf tea to carve out a niche in the growing functional beverage market, offering a sustainable and health-conscious option.
Moreover, the research paves the way for further exploration into the long-term health benefits and scalability of coffee leaf tea. As the beverage industry continues to evolve, innovations like this could shape the future of functional drinks, providing consumers with more choices and benefits.
In the words of Fibrianto, “This research not only highlights the potential of coffee leaf tea but also opens up new possibilities for the beverage industry to explore sustainable and functional alternatives.” As the world continues to grapple with stress and health concerns, the humble coffee leaf might just be the next big thing in the quest for relaxation and well-being.