Highly functional Coffee Leaf Tea promotes diversification of Coffee Industry

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The Kaohsiung District Agricultural Improvement Farm of the Council of Agriculture of the Executive Yuan has successfully developed a high-performance coffee leaf tea with elegant taste. The product has a light jasmine fragrance, sweet after-rhyme, clear tea color with amber light red. The processing technology of this product was first non-exclusively licensed to agricultural biotechnology manufacturers in March this year, hoping to provide consumers with alternative coffee and new healthy tea choices through the research and development of coffee leaf tea products, and promote the diversified development of Taiwan's coffee industry.

Kaohsiung Chang says that in recent years, with the diversification of eating habits in Taiwan, coupled with the supply of coffee brewed by internationally renowned coffee chains and convenient supermarkets, coffee has become a necessity for the people of Taiwan, and this has led to a wave of coffee bean cultivation. However, Taiwan coffee is still facing problems such as insufficient production and high production costs. In order to improve the output value of coffee in Taiwan, the coffee leaf tea products with high chlorogenic acid functional components and good taste were developed for industrial use by exploring the effects of old leaves and young leaves of coffee trees, as well as withering, fermentation, rolling, roasting and drying processes on the quality, taste and components of coffee leaf tea.