Posted by: cris | October 14, 2009

Malunggay Tea – from Bureau of Plants

Malunggay Tea   Making
For those who want to preserve their malunggay leaves, this kind of material can be processed into tea and food supplement in form of capsules. This processing technology is a way to preserve the harvested malunggay leaves. The Bureau of Plant Industry through its Malunggay Technical Team developed this technology to
be simple and economical.
Leaf Processing
A. Harvesting.

Harvest 2-3 young green compound leaves that show no signs of yellowing. Place collected leaves in a tray and transport them in a drying shade.
B. Sorting and Cleaning.

Immediately after harvest, clean and sort out the collected  leaves from unnecessary materials such as dust and other foreign particles.
C. Air-Drying.

Lay out the leaves on a clean sheet of paper for 2-3 days. Manila
paper, bond papers, and other similar materials can be used as the drying mat of the foliage. Do not sun dry for it would destroy Vitamins and minerals. Expect for the weight of leaves to decrease after drying. After the drying time, shake off the leaflets from the leaf petioles. The leaves will naturally fall-off or detach from the petiole.
D. Shaking in screen or basket.

Shake the dried leaves by using a 0.2-0.3cm fine mesh to remove leaf petiole that was shed out during the drying period. This
process will eliminate other unnecessary materials that were incorporated in the dried leaves during the drying period.
E. Pan Roasting.

It is recommended to roast the leaves to further reduce the
moisture and sanitize the leaf materials. This is done by constantly turning over the air dried leaves for 2-3 minutes the in a pan over a low fire. This process also l helps preserve the leaves and improve the tea’s flavor. Be careful not to overcook the leaves. Place the roasted leaves in a transparent plastic bag, tighten the bag and crush the bag until the leaflets are broken into tiny powder particles.
F. Storage.

Storage conditions affect Malunggay tea quality and flavor. As much as possible do not expose the material directly to sun and air. Pack and store the leaves in a cool, dry, dark place in air-tight containers like glass jars.

Brewed Malunggay Tea
To make a tea, place half a teaspoonful of crushed dried leaves of
malunggay in a tea bag. Empty tea bags can be bought from food processing stores or sometimes Chinese drug stores. Seal the bag using a mechanical sealer or  a small stapler.
1 malunggay tea bag
1 cup of hot water
Bring the water to boiling point and add enough water to submerge the malunggay tea bags and let it sit for a few seconds before pouring out the water.

Add hot water and let the malunggay tea leaves steep for 1-3 minutes.

Brewed Malunggay Iced Tea
1 malunggay tea bag
1 cup/glass of water with ice
1 tsp sugar or honey
Bring the water to boiling point and add enough water to submerge the malunggay tea leaves and let it sit for a few seconds before pouring out the water.
Add hot water and let the malunggay tea bag steep for 1-3 minutes.

Place unrefined sugar or honey into a second tea pot if desired. Pour the hot tea into the tea pot and stir.

Place ice in cups or glass and pour the hot tea into it.

Let the tea cool for a few minutes before drinking.

Add ice to have a cold drink.

source: bureau of plant and industry



  1. I am happy for this article because it helps to make our presentation in our major subject very factual and believable. I hope you will post how to make a honey from moringa’s flower nectar and how to make a machine lubricator from moringa’s seed oil. Thank you Cristina. You have helped us with this. More power to you. God blesses you. Happy Valentines Day, by the way.

  2. GOOD DAY….



    • sorry but i did not find a supplier here. you may search manila suppliers. thanks for dropping by

  3. Is it possible to remove or at least lessen the leafy taste of malunggay? Particularly with dried powder leaves, most people may not like the taste. So adding it to staple foods to be eaten can be very difficult. So is there any way to improve the taste of malunggay or at least make it tasteless?

    • joan

      i don’t think its possible if you want to make the powder as natural as possible. I heard that the taste of the powder made thru mechanical drying is not as strong as dried naturally. you may dry your malunggay in a convection oven and compare the taste. however, most of the people i know who says that malunggay helped them a lot are using air dried malunggay. you will get used to it]’s taste in the long run.

      for starters, just place a little amount of malunggay powder into food until such time that you get used to the taste.

      good luck

  4. what is the machinery use for the processing of the malungay tea?

  5. Good to learn that they should not get direct sun. I think otherwise, we would be tempted to put them in the sun to speed up the drying process but that will destroy many of the nutrients, as you said..

    • yes, you are right

  6. I developed plantation of moringa as an alternative sources of moringa powder,and i want to set up a botanic treasure, a company that deal with a range of product most of which driveed from moringa with your well prensented article moringa tea bag making and its simple and economical processing i shall engage in production of moringa tea bag. Thanks

    • thanks also

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