Dried Fruits For Tea


Dried Fruits For Tea is an introduction to dried tea fruits. It tells the reader about the proven health benefits of many kinds of dried fruits, as well as providing step-by-step instructions on how to soak the fruit and make a variety of different teas. Those include not only common tea varieties such as green or black tea, but also more exotic types such as goji berries, mulberries, papaya leaves, and many others.

How to Make Tea with Dried Fruits

Herbal teas with dried fruits, plants, or flowers are known as tisane, a French word which translates into “herbal infusion” in Europe. Teas made using dried fruits contain many health benefits and can even be used to replace caffeinated drinks. For example, tea made from dried black currant leaves and fruit will be extremely rich in antioxidants and a compound known as anthocyanin, which can help to alleviate inflammation.

Other popular tea blends include chamomile which is great for sleep, peppermint which is great for digestion, and ginger tea which is a good detox to infuse with dried fruits.

How to Dry Fruits

To dry fruits, all you need is a jar, a few tablets of Vitamin C, and an oven.

  1. Select a fruit that is fresh and ripe. Avoid fruits that are overripe because they may be too leathery or stringy. Unrip fruits may not be sweet or colorful enough, and the process of drying fruits will not enhance the fruit’s quality or sweetness.
  2. Wash your selected fruit and ensure that any decayed fruit is removed as mold can impact your drying process.
  3. For fruits that have a waxy coating such as plums, berries, or prunes, crack the skins by boiling them for 30 seconds and then running them under cold water. Dry off with paper towels.
  4. Sock your fruits in a mixture of ascorbic acid crystals and child water. Drain them after 10 minutes.
  5. Preheat your oven to 140 degrees Fahrenheit and dry your fruit for about 4 to 12 hours. Depending on the thickness and size of your fruit, the drying process timeframe differs. For example, thinly sliced apples need about 6 hours to dry while thick-cut peaches may need up to 36 hours to fully dry.
  6. Allow a few pieces to cool to temperature, check your fruit’s dryness and pliability by pinching them.
  7. Once ready, pack them into a moisture-proof jar or zip-lock bag and store them in a cool, dark place.

Alternative Way to Get Dried Fruits

If drying them on your own is too tedious for you or if you would like to skip the process, look out for a reliable source to purchase your dried fruits from. Ensure that they are organic, preservative-free, and of good quality so that you can reap its full benefits.

Start Your Healthy Eating Journey with Jaybee’s Nuts!

If you have decided to explore brewing tea with dried fruits, Jaybee’s Nuts has a wide range of delicious, dried fruits for you to select from. Since 2015, we have been providing top-quality nuts and dried fruits to our happy customers.

Our dried fruits and nuts are available in jars or gift packages. Select your favorite and have them delivered straight to your doorstep! If you have questions about our nuts or other products, do not hesitate to contact us today. We are also available via email! 

How to Make Fruit Tea at Home

Consumers that are looking for a healthier alternative to soda pop may be interested in trying
their hand at making fruit infused teas.

Fruit tea has a wider range of flavors that may be more suitable to those who don’t find the bitter taste of most teas appealing.

By using fruit, the beverage is still kept healthy and in some ways, may even gain additional health benefits depending on what ingredients are used to flavor the tea.

Make Homemade Fruit Tea

Making fruit infused tea at home is incredibly simple. In fact, the popularity of fruit infused tea has caused tons of great infusing products to be placed on the market. Some of these can even be used to infuse tea while on the go. For those wanting to make the best tea though, there are a lot of things to consider.

To begin, you can use any type of tea variety you wish when infusing fruit. There are three ways to infuse your tea depending on your preferences; you can either use fresh fruit, fruit juice, or dried fruit, which will alter the tea’s flavor.

To get the most flavorful beverage, try to pick a fresh batch of fruit, preferably ones that are in season or can be obtained at your local farmers’ market. Once you have your fruit, brew your tea according to the directions on the packet. Once the tea is brewed, you can pour in the juice; the amount you pour in will vary based on your tastes.

If you are using dried fruit, then you can simply steep it along with your tea leaves. Fresh chopped fruit, on the other hand, will need to be placed in the tea after it is made to diffuse the flavor of the fruit. When using fresh fruit, you may wish to try a couple of cups throughout the day to find your perfect level of fruitiness.

10 Fun Fruit Tea Blends to Try

There are a ton of fruit blends to try but to make it easy; we recommend these ten great recipes. Each tea only takes two grams to make per eight-ounce cup.

Spiced Raspberry

This is a black tea blend containing cloves, cinnamon, and, hibiscus. The tea takes three to five minutes to brew per eight-ounce cup.

Lemon Essence With Peel

This is a green rooibos and black tea that uses organic lemon peel and lemon myrtle. It takes between three to five minutes to make and is perfect for a citrus lover.

Herbal Chamomile & Fruit

This is an herb-based tea blend that contains rosehips, chamomile orange peel, lemon peel, and lemon myrtle. It needs to be steeped between five to seven minutes and is a great bedtime beverage.

Ginger Peach

This is a black tea blend that uses ginger root, black pepper, and peach flavoring. It only needs to be steeped for three to five minutes.

Green Chai with Orange Peel

This is a green tea blend with cinnamon, cloves, cardamom, and orange peel. It takes two to three to brew and has a unique blend of bitter and sweet flavoring.

Herbal Cranberry Orange

This is another herb-based blend using rosehips, hibiscus, chamomile, cranberries, rooibos, and orange flavoring. The blend needs to be brewed for five to seven minutes.

Autumn Fruit & Flowers

This is a flavorful combination that uses apples, cranberries, cinnamon, rosehips, lemon peel, orange peel, and calendula flowers. The tea needs to be brewed for five to seven minutes.

Cinnamon Apple

This is a black tea base with cinnamon, apples, and safflower. The blend will need to be brewed for three to five minutes.

Strawberry Essence

This blend is made with black tea with hibiscus, strawberry, and rose petals. This blend needs to be brewed for three to five minutes.

Tropical Green

A green tea base with chamomile, carob, calendula flower, and safflower. This blend needs to be brewed between two to three minutes.

Health Benefits of Dried Fruit Tea

With the many benefits of normal tea, it is no surprise that dried fruit tea only helps to make your beverage even healthier. The fruit itself is backed with tons of vitamins that help the body to stay healthy. Health physicians have praised fruit for being a healthy food group for years, and fruit tea is no different.

Fruit tea is known to have a larger serving of fiber, which can be great for digestive health. Proper amounts of fiber intake ensure that the digestive tract can properly process the food you eat throughout the day.

Dried fruit has also been found to contain polyphenols. Polyphenols which have been noted to lower blood pressure levels, prevent heart disease and even battle against cancer. Many fruits also contain vitamin C, which will help with boosting the immune system, although it is reduced in dried fruit.

Finally, dried fruit also contains antioxidants, which have a variety of health benefits, such as helping with blood flow. On the dietary side of things, fruit tea can also be a great way to keep yourself from drinking calorie-loaded beverages.

What Is The Difference Between Herbal Tea, Fruit Infusions, and Regular Tea?

There are tons of differences between herbal, fruit, and regular varieties of tea. To begin with, flavoring will be affected by adding or removing any of these ingredients from your beverage. For those who like the base taste of tea, fruit and herbs will taint the taste.

Fruit teas are infused with fruits, which come with their own variety of health benefits, like listed above. Herbal teas have long been popular for treating a variety of health issues, including anxiety and insomnia.

When looking at what type of tea to buy, you should look into the flavors, you’re interested in and the health benefits you want from your beverage. Herbal teas are more likely to help soothe your stomach, while fruit teas are better for those who hate drinking unsweetened beverages.

You should also keep in mind that every variety and combination of tea will come with different brewing times.

Buy Chinese Fruit Tea

Buy fresh Chinese fruit tea direct from China including jujube (red dates), goji berry and hawthorn tea. All our fruity infusions are naturally dried for a healthy and vitamin-rich brew.

How To Make Fruit Tea

All Teasenz fruit teas are freshly hand-picked and naturally air dried. Afterwards, they’re machine cut with precision, so that every slice has the same thickness. The benefit of slices is that the amazing flavours and aromas will release easily for an extra nutritious cup.

How to make fruit tea? It’s simple. Just steep a few pieces of fruit in hot water and let it steep until it achieves your preferred intensity. Our fruit teas can easily be infused for 2-3 session. For medicinal use, you can combine our dried fruits with other herbs and cook it at low fire to extract all nutrition at once.

Fruit Tea Recipes

The advantage of dried fruits is they’re great to blend with other ingredients to create unique herbal recipes. To discover all fruit tea recipes designed by our experts, simply visit this page: tea recipes

Fruit Teas Obtained from One Manufacturer

The antioxidant activity of teas depends on the type and quality of the ingredients used in the process of tea production, location of the crops, and manner of the raw material processing. Our study is the first to compare the antioxidant and antiglycation properties of seventeen fruit teas obtained from one manufacturer. We evaluated three different brewing times (3, 5, and 10 min) and two brewing temperatures (70 and 100 °C). We demonstrated that infusions with the longest brewing time reveal the highest antiradical activity, while increased brewing temperature does not significantly affect the assessed parameters. The best antioxidant properties were obtained for the teas made from lemon balm with pear, forest fruits, cranberry with pomegranate, raspberry, and raspberry with linden. Fruit teas owe their high antioxidant activity to the presence of polyphenolic compounds in infusions. Extracts from fruit teas also diminish the oxidation and glycation of albumin in vitro, observed as a decrease in the fluorescence of aromatic amino acids and advanced glycation (AGE) and oxidation (AOPP) protein products levels. In conclusion, in order to prepare fruit teas with the best antioxidant properties, a longer extraction time is needed. The health-promoting properties of dried fruit infusions can be modified by changing the qualitative and quantitative composition of the ingredients.

1. Introduction

Tea is currently one of the most popular beverages in the world. Every year, the consumption of teas, especially fruit teas, is increasing as a result of raised public awareness of their health-promoting properties. Fruit teas are a mixture of dried fruit, flowers, or leaves. Contrary to popular belief, these products do not contain black tea leaves. The addition of fruit juice concentrates and acidity regulators (e.g., citric acid) improves the taste and aroma of fruit teas. Indeed, fruit tea infusions are successfully replacing sweetened drinks and juices. Interestingly, studies performed in the USA in the years 2011–2016 demonstrated that the highest tea consumption was observed in elderly people aged 51 to 70 years, non-Latin Asians, white people, and people with higher education and income. This is not surprising, because tea has a number of health-promoting properties. One of them is strong antioxidant activity manifested by scavenging reactive oxygen species (ROS).

2. Material and Methods

2.1. Analyzed Fruit Teas

Seventeen fruit teas manufactured by Bi Fix Company (Table 1) were analyzed in our study. According to the producer’s declaration, all the teas were prepared under the same technological conditions from the highest quality dried fruit obtained from organic farms in Poland (Document No PL-EKO-01-005192 according to the Article 29 (1) Regulation (EC) No 834/2007). The raw material was stored in a dry, shady, and airy place (18–22 °C). The teas were manufactured according to the following certificates; Integrated Quality Management System ISO 9001, HACCP (Hazard Analysis and Critical Control Points system), BRC (British Retail Consortium), and IFS (International Food Standard). The examined teas are certified as healthy food and have the consumer quality mark (Q-mark).

2.2. Preparation of Samples

The infusions were prepared on the day the fruit teas were provided by the manufacturer.

Using an analytical balance (laboratory weight KERN PLI 510-3M) accurate to 0.001 g, 1 g of dried tea was weighed and transferred to 200 mL beakers. One-hundred milliliters of distilled water was added to every beaker, and then stirred for 30 s with a glass rod. Next, the beakers were covered with watch glasses. We implemented three different times (3, 5, and 10 min) and two temperatures (70 °C and 100 °C) of brewing. Extraction conditions were determined based on the manufacturer’s instructions and literature analysis—we selected the most frequently applied brewing conditions. All the variants were prepared in 3 repetitions. After an appropriate time, the infusions were stirred again for 30 s. The content of beakers was poured through membrane filters with a diameter of 0.45 μm (Biosens). After cooling down, the filtrate was transferred to dark test tubes and used immediately for assays.

2.3. Antioxidant Assays

All reagents were purchased from Sigma-Aldrich (Nümbrecht, Germany and/or Saint Louis, MO, USA). The absorbance was measured using Infinite M200 PRO Multimode Microplate Reader Tecan (Tecan Group Ltd., Männedorf, Switzerland). The measurements were performed in triplicate samples and the results were standardized to 1 g of dry weight (DW).

2.3.1. Total Antioxidant Capacity (TAC)

The determination of TAC was based on the oxidation of ferrous ion to ferric ion in the presence of oxidants contained in the sample. Changes in absorbance were determined at 660 nm wavelength, and TAC level was calculated from the calibration curve for Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid). The value was expressed in nmol Trolox/g DW.

2.3.2. Radical Scavenging Activity Assay (DPPH)

The antioxidant activity of every sample was measured with DPPH (1,1-diphenyl-2- picrylhydrazyl). This compound becomes discolored in the presence of antioxidants, which was the basis for spectrophotometric measurement at 515 nm wavelength. The value was expressed as nmol Trolox/g DW.

2.3.3. Ferric Reducing Antioxidant Power (FRAP)

FRAP is based on the reduction of an iron (III) ion to an iron (II) ion, resulting in the formation of a colorful ferrous-tripyridyltriazine complex. The reaction occurs in an acidic environment. Absorbance was measured at 592 nm wavelength by comparing each tested sample to a sample with known ferrous ion concentration. The value was expressed as μmol Fe (II)/g DW.

2.3.4. Total Phenolic Content (TPC)

The content of polyphenols in every sample was assayed according to the Folin–Ciocalteu method. It is based on the reduction of phospho-molybdate heteropoly acid Mo(VI) center in the heteropoly complex to Mo(V), which is evidenced by blue coloration of the sample. Absorbance of the samples was measured at 750 nm wavelength. The value was expressed as μg GAE/g DW).

2.3.5. Total Oxidant Status (TOS)

The test was based on the oxidation of a ferrous ion to an iron ion that forms a colored complex with o-cresosulfonphthalein-3,3′-bis(sodium methyliminodiacetate) (xylenol orange) in an acidic medium. The content of oxidants in the sample was proportional to the intensity of color measured according to the spectrophotometric method. The value was presented as μmol H2O2/g DW.usion.

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