Evaluation of the Phyto-Pharmaceutical Properties of Lemongrass, Ginger, and Cloves Teas

Background: Herbal teas are increasingly consumed for both their therapeutic and sensory attributes. Despite their growing popularity, there is limited scientific standardization of their organoleptic and physicochemical properties, particularly in Nigerian markets. Objective: This study evaluated the organoleptic characteristics and phytopharmaceutical properties of lemongrass, ginger, and clove teas—individually and in formulated blends—to assess their quality, consumer acceptability, and potential health relevance. Methods: Six tea samples were prepared using different proportions of lemongrass (LG), ginger (GG), and clove (CL). Organoleptic assessments were performed by healthy volunteers. Flow rate, bulk and tapped density, Carr’s index, and Hausner’s ratio were determined to evaluate powder flowability. The pH of hot and cold infusions was analyzed using a calibrated pH meter, while solubility was assessed qualitatively in water and ethanol. Results: All samples exhibited acceptable sensory properties, with distinct color, taste, and aroma profiles influenced by phytochemical constituents such as citral (lemongrass), gingerol (ginger), and eugenol (clove). Flow rate varied significantly (17.33–59.25 s), and most samples had Hausner’s ratios and Carr’s indices within acceptable ranges. The pH values ranged from 3.8 to 7.0, with hot water yielding more stable readings. Ethanol extracts were consistently darker, indicating higher solubility of phytochemicals. Conclusion: The study confirms that lemongrass, ginger, and clove teas—individually and in combination—possess favorable organoleptic and physicochemical qualities. The results emphasize the importance of solvent choice, formulation design, and quality control in maximizing the therapeutic and commercial value of herbal teas.