Optimization of total polyphenols and tannins content during extraction of Khaya tea (Khaya senegalensis): Effect of water volume, temperature and infusion time

A study was carried out to determine the optimum effect of infusion temperature, time, and water volume on chemical composition of Khaya tea. Four grammes of Khaya tea was infused in incubators at different temperatures, for different times, and water volume. And treatments for infusion water volume consisted of control 100, 150 and 200 ml at different incubator temperature (45, 70, 95