Thursday, November 8, 2012

Substitute Tea and Coffee

Dr Abe V Rotor

Home grown Kapeng Barako, Amadeo, Cavite  

     Tea from leaves of pandan (Pandanus odoratissimus), sambong  (Ocimum bacilicum) was formulated singly and in combination, and the product was tested through organoleptic analysis. A blend of the three plants gave a superior result, compared to any single formulation. The reason is that certain desirable characters of each component were combined. For example, basil gave the best color, flavor and texture, while pandan gave the best aroma, sambong contributed to the fullness and desirable taste of the composite product.
       In another experiment, Oolong tea (semi-fermented, slightly bitter tea) was prepared from the immature leaves of avocado (Persia americana), banaba (Lagerstroma speciosa), tsaang gubat (Carmona retusa), and caimito (Chrysophyllum cainito ), the contribution of each component was determined by organoleptic test with tsaang gubat giving the desired color, banaba the taste , and  avocado, together with caimito, the texture and flavor proposed is that blending may be modified in order to suit the taste of the drinker.

     This is also true with another experiment, this time black tea from sambong, pandan and avocado by Michelle B. Deliguin, The leaves are first withered then airs dried, brewed and made into tea. Sambong gave the desired color, pandan the aroma and avocado texture. An increase in the amount of pandan improved the taste of the blend.

     Coffee substitutes have been the quest of those who have sensitive nerves. Even decaffeinated coffee in not the guarantee to many people. On the farm, we used a number of substitutes such as rice or corn roasted until the color is rich brown. Cacao with coffee may reduce the latter’s effect but this is expensive and cacao is not readily available. Besides, cacao has another nerve-acting property, theobromine, which is even stronger than caffeine acting as stimulant.

     Another substitute which is clandestinely added to native coffee or kapeng barako (Coffea liberica) is seed of ipil-ipil (Leucaena glauca). This is NOT recommended. Ipil-ipil contains mimosin, which retards growth causes baldness. That is why the use of ipil-ipil leaves to animals is limited. Stunted growth (bansot) and loss of hair in piglets are traced to the effects of mimosin.     

     Coffee from green mungo (Phaseolus radiatus) was developed by an HRM graduate. To remove the bean taste, roasting is done slowly while the pot cover is remove to allow the substance to escape as gas. This procedure is also recommended when using soybeans (Glycine max), Lima beans (Phaseolus lunatus) & others beans belonging to the Family Leguminosae, now Fabaceae.~

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