Influence of drying method and infusion time on purple basil leaves tea

In this study, purple basil leaves were dried in 3 different methods (oven, microwave, and shade drying) then infused 5 times hot water at 90 oC. Analyses of total phenolic content, antioxidant activity, monomeric anthocyanin color parameters performed on tea samples. When the analysis results evaluated, best determined samples prepared from oven shade, brewing 10 15 minutes. 45 minutes was infusion time for sample microwave leaves. three drying compared, method gave better than other methods. According to highest values obtained results, effect functional compounds calculated. It that percentage found by method.