Journal of Applied Life Sciences International

Floral teas have long been appreciated for their therapeutic qualities, natural aroma, and diverse health benefits. These teas are typically made by infusing dried flowers in hot water, with each variety contributing its unique flavour and functional compounds. The paper aims to standardise rose floral tea for its sensory and nutritional. A lab experiment was conducted to evaluate the standardisation of rose floral tea for its sensory and nutritional evaluation. The experiment was carried out in the Department of Food Technology at Mata Gujri College, Fatehgarh Sahib, Punjab, during July 2024 to July 2025. Rose floral tea is prepared from three rose varieties: red, pink, and white. Rose petals were processed into powder and formulated into teas with varying combinations of water, sugar, and lime. Sensory properties were analysed using a 9-point hedonic scale, and physiochemical parameters were assessed, including total soluble solids (TSS), pH, titratable acidity, ascorbic acid content, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity.  Red rose tea with sugar and lime was the Maximum TSS (8.47°Brix), titratable acidity (0.43%), ascorbic acid (8.07mg/100gm), total phenolic content (TPC)(73.67GAE/100gm), total flavonoid content (TFC)(46.35mgQE/g), and antioxidant activity(86.07%) and overall acceptability was observed maximum in sample A. White rose tea showed the lowest TSS and antioxidant values. These findings suggest red rose petals are most suitable for floral tea in terms of both sensory appeal and nutritional value. Roses are a good source of dietary phytochemicals. As a result of the presence of these phytochemicals, rose acts as an antioxidant, anti-inflammatory, anti-cancer, anti-ageing, antimicrobial, hepatoprotective, and neurogenic agent. Rose tea contains antioxidants such as polyphenols. Polyphenols are associated with lowering the risk of some cancers, as well as cardiovascular diseases, and diabetes.