Cashing in on the health benefits of ‘coffee leaf tea’ 點「葉」成金 咖啡葉製茶 力拚健康商機

Tue, Mar 26, 2013 - Page 11

International research has found that “coffee leaf tea” has ingredients that can reduce the risk of diabetes and cardiovascular disease. Wu Chun-huai, a coffee farmer in Gukeng Township’s Huashan Village, is joining forces with Gukeng Township Office’s Agriculture and Economics Section in cultivating coffee leaves for tea making to take advantage of the business opportunity. Having produced the final product, they are hoping to eventually add coffee plant flowers into the mix to diversify the tea’s flavor.

The Daily Mail in the UK recently reported on British and French research findings that said coffee leaves contain more antioxidants and anti-inflammatory properties than tealeaves, as well as significantly less caffeine than traditional tea or coffee, making it a probable candidate as a new health drink.

Working with the Gukeng Township Office to develop coffee leaf tea, Wu picks the fresh leaves, dries them in the sun, and roasts and grinds them into a powder to go into teabags before they are finally ready for making tea. The flavor is warm and gentle, resembling that of the local plant Anoectochilus Formosanus Hayata.

Wu says that coffee leaves can be collected five or six times a year without affecting the production of coffee beans because the leaves have to be cleared away before the bush can bear fruit. Cultivating coffee leaf tea has given coffee farmers a by-product that will most likely raise extra revenue for them.

(Liberty Times, Translated by Kyle Jeffcoat)

國際研究指出,「咖啡葉茶」含有可降低糖尿病及心血管疾病的成分,古坑鄉華山村咖啡農吳春槐及古坑鄉公所農經課為掌握商機,研發咖啡葉茶,已有成品產出,未來希望加入咖啡花等,增加口感多樣性。

英國《每日郵報》報導,英法研究人員發現,咖啡葉含有的抗氧化物更甚於一般的茶葉,咖啡葉也具有高劑量的抗發炎天然化學物質,咖啡因含量則遠比傳統的茶或咖啡少,有機會成為新的健康飲品。

吳春槐與古坑鄉公所合作開發咖啡葉茶,採摘鮮嫩的咖啡幼葉,經日光萎凋、烘焙後,打成粉狀裝入茶包,即可沖泡飲用,口感溫和,嚐起來像金線蓮。

吳春槐說,咖啡葉一年可收五到六次,由於咖啡開花結果前需要疏枝,採摘咖啡葉並不會影響咖啡豆的產量,咖啡葉茶的開發,讓咖啡農增加一項副產品,收入也可望增加。

(自由時報記者詹士弘)