Mangosteen tea is very popular due to its high xanthone content. According to studies the chemical has anti-oxidant, anti-bacterial, anti-fungal and anti-tumor properties. It also has anti-histamine and anti-inflammatory medicinal properties. It is well known to reduce cholesterol levels and hardening of arteries and a natural cancer fighter.
Most xanthones reside in rind. Separate the rind for tea making purposes. It can be dried by air drying or following the drying methods below. Leaves can be included in tea processing.
BASIC PRINCIPLES OF DEHYDRATION
Dehydration is the simple method of preserving fruits. The weight and bulk are reduced, making handling, storage, and product distribution less difficult. Dried fruits require simpler and cheaper packaging and are, thus, less costly than those preserved by canning or freezing.
Dehydration preserves fruits by reducing moisture content, so that, microorganisms cannot multiply and enzyme activities are retarded. Dried fruits are high in sugar and low in protein and fat. Some contain as much as 70% sugar, 5% ash, and 6% mixture of malic, citric, and tartaric acids. Dried fruits retain the nutrients to some extent when properly processed and stored. Especially true for freeze drying and low temp-high vacuum techniques.
Drying depends on temperature, time and relative humidity. The ideal conditions for drying fruits are 43-46°C within a short time and with low relative humidity. Drying can be done under the sun or in driers.
Sun drying involves spreading the fruits on clean pavement under the sun. It is cheap and may give a good color to the product, depending on the weather. Product quality is low because of exposure to various contaminants such as dust, insect, molds, debris, etc.
1. Select and sort fruits according to size, maturity, and quality for equal drying of the product. Use only fresh and top quality fruits.
In reality, top quality fruits are not sent to drying stations. Why do additional labor and spent additional cost when it can be sold for higher cost with minimal inputs. Low quality commodities that are dislikes by majorities are chosen for this purpose instead. Processing mask imperfections, improved quality, change its original form and lengthen shelf-life.
2. Prepare the fruits. Wash; peel; remove seeds, edges, or core; and cut to desired sizes. For sundrying, slice the materials. For some fruits, blanch by means of hot water, salt, lye solution; and steam to check enzymatic changes. Dip the fruits in sodium metabisulfite solution (0.12%) to prevent browning and kill insects and spoilage organisms.
3. Spread fruit slice evenly on clean, dry trays. Cover trays with loosely woven cloth to keep out insects and dust.
4. Depending on available equipment, dry the fruits. Different equipment may require separate techniques. Refer to user manual before commencing.
5. Place the dried fruits in boxes to equalize moisture content.
6. Package the fruit and place it in an oven set at 65°-85°C for 30-70 minutes.
drying technology courtesy of dost
Boiling The Mangosteen Rind
After savoring all the mangosteen fruits. Mangosteen which I bought from nearby public market. I tried making tea straight from the fresh rind.
I consumed all six fruits all by myself. I tried sharing the rest after finishing one fruit but they simply never liked it. The burst of extreme sweetness was a turn off for them. They would like it better if it tasted sweeter and less sour. Whatever, the flavor was fine for me. It was a lot better than a sour santol fruit.
I browsed the web trying to find any specific instructions on how to prepare mangosteen tea straight from fresh rind. I got tired and only found procedures for commercially prepared tea bags and powders. I had to do a DIY for myself.
Preparing a cup. Whole rind for a cup might be too much. Half-rind might be too much too. I decided to go with 1/4 rind. Placed the rind in pan. Added two cups water and boiled for 30 minutes.
Short explanation. Mangosteen tips stated that xanthones, the dominant phytochemical, is heat stable and only absorbed by the body in small quantities. Too much might hinder absorption. Thirty minutes boiling time was half of what a reader suggested on “How to Make Mangosteen Tea” article and it is the time when I observed a significant color change. Half of the water evaporated and only resulted to one cup as expected.
Mangoteen Tea by Irma
Forgetting about our health due to busy schedule. I used to walk around the campus every 5 pm but now missing it for months. I opt to take daily dose of vitamin and mineral tablet but it seems not enough due to stressful work. Waking up early in the morning and sleeping very late at night.
How about the regular guyabano tea intake? I have been missing this thing also ever since we moved to our new office. The shortest leaves source is roughly 500 meters away. This is skipping two healthy habits by not getting any leaf.
How about mangosteen tea? I only felt like having mangosteen tea because my wife bought some fruits. I told her to save the rind for a tea time. I emphasized to her that its seeds covered with fibrous flesh is good but most people are buying it because of the rind. Mangosteen rind contains healthy xanthones which are heat resistant. Boiling it in water to make tea is fine. I remembered preparing it before by mere steeping.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.