Aims: This study aimed to optimize the processing parameters and develop herbal tea bags from bitter leaf (Vernonia amygdalina) by investigating the effects of drying conditions, blending ratios, and brewing parameters on product quality. 

Methods: The study was conducted at a laboratory scale. Pre-treated bitter leaves were dried at 60, 70, and 80°C for 2, 4, and 6 hours. The dried materials were then blended with stevia and licorice at ratios of 1:1:1, 2:1:1, 3:1:1, and 4:1:1 (w/w). The developed tea bags were evaluated under various brewing conditions, including water volumes of 120, 150, and 170 mL/bag, and steeping times of 3, 5, and 7 minutes at 95°C. The evaluated parameters included: total phenolic content, DPPH radical scavenging activity, and the sensory quality of the tea infusion. All experiments were performed in triplicate to obtain data for statistical analysis.

Results: Drying at 60°C in 6 hours successfully reduced the moisture content of bitter leaves below 8% while maintaining the highest total phenolic content and antioxidant activity among all tested treatments. A bitter leaf:stevia:licorice blending in the ratio of 2:1:1 yielded the highest sensory quality while retaining substantial phenolic levels and DPPH activity. Regarding brewing conditions, a water volume of 150 mL per 3 g tea bag and a steeping time of 5 minutes at 95°C produced a tea infusion with a harmonious balance of color, aroma, taste, and clarity. The findings demonstrated the potential of developing bitter leaf tea bags with appropriate biological values and sensory qualities. 

Conclusion: The study successfully optimized the technological parameters for the production process of bitter leaf tea bags. This highlights its potential for developing convenient, natural herbal beverages with high bioactive compounds and desirable sensory characteristics, thereby contributing to the value-added utilization of traditional medicinal plant resources.