The potential of spiced tea for health

Wenny Bekti Sunarharum, Dego Yusa Ali, Tanalyna Hasna, Azzahramidha Pradichaputri, Adnel Nathaniela Sabatudung, Nadyah Eka Nurizza, Muhamad Ibnu Shidqi Farras, Annisa Aurora Kartika


Tea (Camellia sinensis) is one of the most important commodities in the world, including in Indonesia. Tea products contain polyphenols, an antioxidant beneficial for health. Nowadays, tea product diversification has gain market and increased consumer acceptance due to its functional benefits besides flavour. The use of spices in tea is widely applied not only to add flavour, but also to increase its functional value. Various bioactive components contained in spices can be used as fragrances, flavour enhancers, preservatives, and natural colouring. This review explores the potential benefit of adding spices into tea (Camellia sinensis) to enrich previous studies on tea and to support development of Camellia sinensis-based tea in Indonesia.


Antioxidants; Functional; Sensory; Spices; Tea

Full Text:



Abudureheman, B., Yu, X., Fang, D., and Zhang H. (2022) ‘Enzymatic oxidation of tea catechins and its mechanism’, Molecules ,27(3), pp. 1-15

Ahmad, I., Das, T. T., Yasin, M., and Hossain, M. A. (2016) ‘Study on biochemical compounds, antioxidant activity and organoleptic taste of some spice tea’, Agriculture and Food Sciences Research, 3(2), pp. 53–58

Ariviani, S., and Ishartani, D. (2009) ‘Formulasi teh herba manis (teh hijau-stevia-herba): Organoleptik, antioksidan dan total kalori (Formulation of sweet herb tea ( green tea-svitea-herb): Organoleptic, antioxidant and total calorie)’, Jurnal Teknologi Hasil Pertanian, 2(2), pp. 78–86 [In Indonesian]

Asif, M. (2015) 'Chemistry and antioxidant activity of plants containing some phenolic compounds', Chemistry International, 1(1), pp. 35–52

Badan Pusat Statistik (BPS) (2020) Statistik Teh Indonesia 2020 (Indonesian Tea Statistics 2020) [Online]. Available at: (Accessed: 30 November 2021) [In Indonesian]

Badan Pusat Statistik (BPS) (2021) Statistik Teh Indonesia 2021 (Indonesian Tea Statistics 2020) [Online]. Available at: (Accessed: 30 November 2022) [In Indonesian]

Bartoszek, M., Polak, J., and Chorążewski, M. (2018) 'Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model', European Food Research and Technology, 244, pp. 595–601

Batubara, S. C., and Pratiwi, N. A. (2018) 'Pengembangan minuman berbasis teh dan rempah sebagai minuman fungsional (Development of tea and spice-based drinks as functional drinks)', Jurnal Industri Kreatif Dan Kewirausahaan, 1(2), pp. 109–123 [In Indonesian]

Bermawie, N. (2020) Potensi Tanaman Rempah , Obat Dan Atsiri Menghadapi Masa Pandemi Covid-19 (The Potential of Spices, Medicines and Essential Plants Facing the Covid-19 Pandemic). Bogor: Balai Penelitian Tanaman Rempah dan Obat [In Indonesian]

Bhandari K, Satyanarayana, S. V., De, B, Katakam, P., and Saha, G. (2019) 'Variance in antioxidant potentials and neuroprotective effect of black tea due to seasonal effect', Indo Global Journal Pharmaceutical Sciences, 9(1), pp. 54-59

Das, C., Kothari, S., Muhuri, A., Dutta, A., Ghosh, P., and Chatterjee, S. (2019) 'Clove based herbal tea : Development , phytochemical analysis and evaluation of antimicrobial property', Journal of Pharmaceutical Science and Research, 11(9), 3122–3129

De, B., Bhandari, K., and Goswami, T. K., (2019) 'Tea diversification products and value addition', Global Journal of Pharmacy & Pharmaceutical Sciences, 7(3), pp. 88-90

Ekaputra and Katrin, R. (2013). Uji Aktivitas Antioksidan Sediaan Teh Celup Kombinasi Rimpang Kapulaga (Amomum cardamomum) Dan Akar Alang- Radikal Dpph (Antioxidant activity test of the tea bags preparation of cardamom rhizome Amomum cardamomum and imperatae radix imperata cylindrica combination with DPPH free radical scavenging method). Thesis. Universitas Indonesia, Jakarta. [In Indonesian]

Fatima M., and Rivzi S. I. (2010) 'Health Beneficial Effects of Black Tea', Biomedicine, 11(3), pp. 369–373

Grace, E., Olarte-Mantilla, S. M., Sunarharum, W. B., Ong, C. M., Waanders, J., DʼArcy, B. R., and Smyth, H. E. (2020) 'Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods', Journal of the Science of Food and Agriculture, 100(5), pp. 2027–2034

Gupta, R. K., Chawla, P., Tripathi, M., Shukla, A. K., and Pandey, A. (2014) 'Synergistic antioxidant activity of tea with ginger, black pepper and tulsi', International Journal of Pharmacy and Pharmaceutical Sciences, 6(5), pp. 477–479

Lumingkewas, M., Manarisip, J., Indriaty, F., Walangitan, A., Mandei, J., and Suryanto, E. (2019) 'Aktivitas antifotooksidan dan komposisi fenolik dari daun cengkeh ( Eugenia aromatic L .)', Chemistry Progress, 7(2), pp. 96–105

MacKenzie, T., Leary, L., and Brooks, W. B. (2007) 'The effect of an extract of green and black tea on glucose control in adults with type 2 diabetes mellitus: double-blind randomized study', Metabolism, 56(10), pp. 1340–1344

Malongane, F., McGaw, L. J., and Mudau, F. N. (2017) 'The synergistic potential of various teas, herbs and therapeutic drugs in health improvement: A review', Journal of the Science of Food and Agriculture, 97(14), 4679–4689

Suseno, R., Surhaini, Rahmi, S. L., and Yanti, F. (2022) 'Characteristics and sensory properties of lemongrass, roselle, and ginger formulation herbal tea', IOP Conference Series: Earth and Environmental Science, 951, pp. 1-8

Martono, B., and Setiyono, R. T. (2014) 'Skrining fitokimia enam genotipe teh (Phytochemical screening of six tea genotypes)', Jurnal Tanaman Industri Dan Penyegar, 1(2), pp. 63-68 [In Indonesian]

Muna, N., Zakiah, N., Aulianshah, V., Munira, Sari, A. (2019) 'Efek sitotoksik ekstrak buah kapulaga jawa (Amomum compactum Soland. Ex. Maton) (Cytotoxic effect of Cardamom Java (Amomum compactum Soland. Ex. Maton) Extracts)', Jurnal Sago Gizi Dan Kesehatan, 1(1), pp. 79–84 [In Indonesian]

Mushtaq, S., Imtiyaz, Z., Wali, A. F., Khan, A., Rashid, S. M., Amin, I., Arafah, A. (2020) 'Honey: A powerful natural antioxidant and its possible mechanism of action' in Rehman, M. U., and Majid, S. (eds.) Therapeutic Applications of Honey and its Phytochemicals. Singapore: Springer, pp. 11-30

Ochanda, S. O., Wanyoko, J. K., and Ruto, H. K. (2015a) 'Antioxidant capacity and consumer acceptability of spiced black tea', Journal of Food Research, 4(6), pp. 104-112

Ochanda, S. O., Wanyoko, J. K., and Ruto, H. K. (2015b) 'Effect of spices on consumer acceptability of purple tea', Food and Nutrition Sciences, 6(8), pp. 703–711

Pebiningrum, A., and Kusnadi, J. (2018) 'Effect of ginger varieties (Zingiberofficinale) and addition of honey to the antioxidant activity of kombucha ginger fermented drink', Journal of Food and Life Sciences , 1(2), pp. 33–42

Prabowo, M. F., Bimantio, M. P., and Widyowanti, R. A. (2022) 'Formulasi teh rempah dengan penambahan pewarna alami (Herbal tea formulation with the addition of natural dyes)', BIOFOODTECH : Journal of Bioenergy and Food Technology, 1(1), pp. 20–39 [In Indonesian]

Prawira-Atmaja, M. I., Maulana, H., Shabri, S., Riski, G. P., Fauziah, A., Harianto, S., and Rohdiana, D. (2021) 'Evaluasi kesesuaian mutu produk teh dengan persyaratan standar nasional Indonesia (Evaluation of conformity of tea product quality with the requirements of Indonesian national standards)', Jurnal Standardisasi, 23(1), pp. 43–52 [In Indonesian]

Putri, E. A. M., Devi, M., and Soekopitojo, S. (2021) 'Kapasitas antioksidan teh herbal daun nangka dan rempah (The antioxidant capacity of jackfruit leaf herbal tea and spices)', Prosiding Pendidikan Teknik Toga Busana, 16(1), pp. 1-5 [In Indonesian]

Rohi, M., Nashine, R., and Gomashe, A. V. (2017) 'Synergic antimicrobial impacts of green tea, honey and ginger on Pseudomonas aeruginosa and Staphylococcus aureus', International Journal Of Researches In Biosciences, Agriculture And Technology, 2017, pp. 15-17

Ryadha, R., Nurriqqa, A., and Annisa, B. (2021) 'Potensi rempah-rempah sebagai minuman fungsional sumber antioksidan dalam menghadapi pandemi Covid-19 (The potential of spices as functional drinks as a source of antioxidants in dealing with the Covid-19 pandemic)', Jurnal ABDI (Sosial, Budaya dan Sains), 3(1), pp. 30–42 [In Indonesian]

Savitri, K. A. M., Widarta, I. W. R., & Jambe, A. A. G. N. A. (2019). Pengaruh perbandingan teh hitam (Camellia sinensis) dan jahe merah (Zingiber officinale var. rubrum) terhadap karakteristik teh celup (Effect of comparison of black tea (Camellia sinensis) and red ginger (Zingiber officinale var. rubrum) on the characteristics of teabags)', Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 8(4), pp. 419-429 [In Indonesian]

Sayuti, K. and Yenrina, R. (2015) Antioksidan Alami dan Sintetik (Natural and Synthetic Antioxidants). Padang: Andalas University Press [In Indonesian]

Srinivasan, K. (2017) 'Ginger rhizomes (Zingiber officinale): A spice with multiple health beneficial potentials', PharmaNutrition, 5(1), pp. 18–28

Sunaryo, H., Rahmania, R. A., Dwitiyanti, D., and Siska, S. (2015) 'Aktivitas antioksidan kombinasi ekstrak jahe gajah (Zingiber officinale rosc.) dan zink berdasarkan pengukuran MDA, SOD, dan katalase pada mencit hiperkolesterolemia dan hiperglikemia dengan penginduksi streptozotosin (Antioxidant activity of a combination of elephant ginger extract (Zingiber officinale rosc.) and zinc based on measurements of MDA, SOD, and catalase in hypercholesterolemia and hyperglycemia mice with streptozotocin induction)', Jurnal Ilmu Kefarmasian Indonesia, 13(2), pp. 187–193 [In Indonesian]

The Ministry of Agriculture RI. (2022) Produksi Teh Menurut Provinsi di Indonesia, 2017-2021 (Tea Production by Province in Indonesia, 2017-2021) [Online]. Available at: (Accessed: 12 January 2020) [In Indonesian]

Toydemir, G., Capanoglu, E., Kamiloglu, S., Firatligil-Durmus, E., Sunay, A. E., Samanci, T., and Boyacioglu, D. (2015) 'Effects of honey addition on antioxidative properties of different herbal teas', Polish Journal of Food and Nutrition Sciences, 65(2), pp. 127–135



  • There are currently no refbacks.

Copyright (c) 2022 Wenny Bekti Sunarharum, PhD

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.