Characteristics of tea bags from keji beling (Strobilanthes crispus Bi) and lemongrass (Cymbopogon nardus. L) leaves

Drinking tea is one thing that to do when visiting a place. The antioxidant content of the keji beling and lemon grass has potential be developed into drink in form practical bag. purpose this study was know characteristics bags product from formulation leaves lemongrass, as well increase levels commonly consumed by public. This consisted 2 step, namely drying raw materials making bags. Using factors with factorial Completely Randomized Design (CRD). results steeping were then analysed for colour (°Hue). data obtained shows addition lemongrass can tea. more added, higher value resulting Ic50. And scale yellow red group. best way brew bag mixture vile leaf based on °Hue brewed. Based research, quality standard needed reference further research.