Thesis (Bachelor of Technology major in Hotel and Restaurant Management) -- University of Rizal System-Morong.

EXECUTIVE SUMMARY: This study aimed to utilize leaves of bignay flavored with ginger and pandan leaves in making tea. It also aimed to determine the general acceptability of tea in terms of clarity, aroma, flavor and consistency as perceived by the two groups of respondents. The researchers chose this research study because of the increasing number of people who were frown to health diseases especially the old ages. This study was conducted by the researchers to promote the importance of tea as a healthful beverage. The research study provides such information which can help to convince non-tea drinkers to have alternative beverages which also contributes benefits in human's health. This study also gives ideas in market research for the demand distribution of the tea product for future business. The study showed the acceptability of the whole product bignay tea flavored with ginger and pandan leaves. The respondents had significant perception about the product in terms of is different characteristics. As perceived by the college students, the tea was slightly like while the faculty professors who were indulged to drinking tea evaluated it as liked very much. The perception of each respondent is also revealed as to the level of acceptability of the product with respect to clarity, aroma, flavor and consistency. As evaluated by the college students and professor in terms of different characteristics it is verbally interpreted as very much accepted. Based on the findings it was recommended that the researchers present the product to tea manufactures for approval test, register the product to the Department of Trade and industry for patenting and to own the rights for the product, encourage farmers to cultivate more bignay trees as sources of income for production, conduct further studies for the improvement of the product, and use sun drying process for better results.