Present processing technology for ginger, turmeric and oregano was done separable which making very tedious to the processors. Users of the product complain for the undesirable taste and aroma hence additional herb is needed to make the product more healthy and attractive. The present utility model relates to the process of producing herbal tea from the combination of Ginger (Zingiber officinale), Turmeric (Curcuma tonga), turmeric white (Curcuma mango), Anonang (Cordia dichotoma Forst F), Oregano (Origanum vulgare), Pandan (Pandanus odoratissimus L.), Rosemary (Rosmarinus officinalis), Lagundi (Vitex negundo), Banaba (Lagerstromia speciosa linn), Lemon Grass (Cymbopogon citrates), Malungay (Moringa oleifera), Sambong (Blumea balsamifera dc), Alagaw (Premna curranii H. Lam), Yerba Buena (Mentha arvensis), Anise (Pimpinella anisum), Brown Sugar (Saccharum officinarum). The process comprising the following steps: (a.) washing the ginger, turmeric yellow, turmeric white, anonang, oregano, pandan, rosemary, lagundi, banaba, lemon grass, malunggay, sambong, algaw, yerba Buena and anise manually or mechanically utilizing water (b.) extracting juice by grinding the ginger, turmeric yellow, turmeric white, anonang, oregano, pandan, rosemary, lagundi, banaba, lemon grass, malunggay, sambong, algaw, yerba Buena and anise leaves (c.) mixing or combining all the extract in step b (d.) cooking the combined extracts in step c with predetermined amount of sugar until extract crystallizes (e.) packaging of herbal tea from ginger, turmeric yellow, turmeric white, anonang, oregano, pandan, rosemary, lagundi, banaba, lemon grass, malunggay, sambong, algaw, yerba Buena and anise.
