Here’s a TESDA- and Oud Academia–aligned module on Temperature & Steeping Time Optimization for agarwood leaf tea, designed for food-grade, non-resin leaves, ensuring optimal aroma, flavor, and bitterness control.
Temperature & Steeping Time Optimization
Food-Grade Agarwood Leaf Tea
1. Core Principle
“Controlled temperature and steeping time unlock the best flavor, aroma, and bioactive retention.”
Steeping agarwood leaves at the correct temperature and duration is essential to:
- Extract aroma and flavor compounds fully
- Minimize bitterness or astringency
- Preserve bioactive compounds like mangiferin, flavonoids, and polyphenols
- Ensure sensory consistency and premium quality
2. Recommended Brewing Parameters
| Leaf Type / Tea | Water Temperature | Steeping Time | Notes |
|---|---|---|---|
| Green (non-oxidized) | 80–85°C | 3–5 min | Preserves fresh aroma and bright color |
| Semi-Fermented | 85–90°C | 4–6 min | Enhances mellow aroma and smooth flavor |
| Functional Blends (e.g., pandan, lemongrass, ginger) | 85–90°C | 4–5 min | Balance aroma extraction of companion herbs |
| Tea Bags / Single Serving | 85–90°C | 3–5 min | Adjust based on particle size (smaller pieces steep faster) |
| Bulk Brewing (Multiple Cups) | 85–90°C | 5–6 min | Monitor infusion for uniform taste |
Tip: Avoid boiling water (>95°C) for green leaves – leads to excess bitterness and loss of delicate aroma.
3. Sensory Impact
| Brewing Factor | Impact on Tea Quality |
|---|---|
| Temperature too low (<75°C) | Weak aroma, pale color, under-extracted flavor |
| Temperature too high (>95°C) | Over-extraction, excessive bitterness, loss of subtle aroma |
| Steeping too short | Weak taste, incomplete flavor profile |
| Steeping too long | Strong bitterness, dull aroma, possible cloudiness |
4. TESDA-Aligned Learning Outcomes
Learners will be able to:
- Identify optimal water temperature and steeping time for different tea types
- Adjust brewing parameters based on leaf type, cut size, and blend composition
- Conduct sensory evaluation for aroma, bitterness, and finish
- Integrate temperature & steeping control with moisture, oxidation, and particle size modules
- Document brewing instructions for consumer guidance and batch consistency
5. Integration with Other Modules
- Moisture Content & Particle Size: influences extraction rate and optimal steeping time
- Leaf-to-Water Ratio: steeps optimally in standardized quantities
- Functional Blends: companion herbs may require slight adjustments to temperature and duration
- Sensory Balance: ensures controlled aroma, bitterness, and finish for premium quality
6. Regulatory & Export Notes
- FDA-PH and ASEAN export standards focus on food safety and labeling; controlled steeping ensures consumer-ready quality
- Recommended brewing instructions can be included on labels without making medicinal claims
7. Training Disclaimer
This module applies exclusively to food-grade agarwood leaves.
Temperature and steeping guidance for resin-based or medicinal extracts follows different protocols.
✅ Ideal For:
- TESDA CBLM & brewing modules
- Oud Academia premium tea preparation and functional blends courses
- Plantation SOPs for standardized batch preparation
- Export-ready food-grade herbal teas
I can next create:
- A visual infographic showing temperature & steeping time ranges for green, semi-fermented, and functional blends
- A brewing guide template for training or consumer instruction
- Integration into TESDA submission package with sensory balance, leaf-to-water ratios, moisture, and cut size modules
Do you want me to make the temperature & steeping time infographic next?