How to Make Carob Tea?
Carob tea is a caffeine-free and naturally slightly sweet drink prepared by steeping or boiling carob pods or cracks in water. In different regions of the Mediterranean and the Middle East, it is an old tradition to prepare carob fruit as a hot or cold drink; today, it can be easily made at home due to its simple preparation.
In this article, we discuss what carob tea is, hot brewing, boiling and cold brewing methods, the effect of temperature and time on taste in the light of scientific studies and the traditional use of this drink.
What is Carob Tea?
Carob tea is actually an herbal drink prepared from carob fruit, not from the tea plant (Camellia sinensis). The name "tea" comes from the way it is prepared: Carob pieces are soaked in hot water (infusion) or boiled with water (decoction) to pass the water-soluble components into the drink.
This process is a "aqueous extraction" from a scientific point of view. As stated in the 2020 study by Antoniou et al., the aqueous extraction of carob shards is the basic step in the production of carob juice and carob molasses. Carob tea is a home-scale, dilute application of the same principle: In molasses, this extract is thickened, while in tea, it is left in a consistency that can be drunk directly.
Carob tea is caffeine-free as it does not contain tea plants. Therefore, it may be an option for those looking for a hot drink to be consumed in the evening.
Traditional Uses
Preparing beverages from carob fruit is a deeply rooted tradition in the Mediterranean basin. In the comprehensive 2023 review by Dahmani et al., traditional uses in different countries are tabulated. According to this review:
- It is recorded that in Jordan, cold or hot drinks are prepared from pods.
- It is reported that in Morocco the fruit, leaves or seeds are traditionally used in the form of infusions or decoctions.
- In Egypt, the traditional use of fruit and leaf infusions is transmitted.
- In Tunisia, the traditional use of carob juice is mentioned.
In the same review, it is also stated that carob pods are widely used in cakes, cookies, drinks and various snacks in Egypt today.
These records are valuable in showing the cultural background of carob drinks. However, traditional use is not scientific proof that a drink is good for any disease. Carob tea should not be considered as a treatment tool, but as a drink that is drunk with pleasure.
Which Raw Material Should Be Used?
The most suitable raw material for carob tea is carob pods or broken seeds.
Whole pods
If whole pods are to be used at home, the pods should be washed, dried and broken into 2–3 cm pieces. It is recommended to separate the beans; the seed does not contribute a significant flavor to the water and may cause discomfort during consumption due to its hard structure.
Carob kibble (granule)
The commercially obtained kibble is more practical because it is separated from the kernel and classified into specific sizes. Fragment size affects extraction: Antoniou et al. compared medium-sized (9–13 mm) and powder-sized (1–4 mm) kibble; they reported that fragment size more affected the yield of sugars and phenolic substances, especially in ultrasound-assisted extraction. On a household scale, the practical implication of this finding is that small fragments brew faster, but are more difficult to strain.
Roasted or unroasted
Tea prepared from unroasted carob gives a more fruity and mild taste. Roasted carob, on the other hand, provides a darker, cocoa-like and coffee-like drink. In the study of Srour et al., it was reported that roasting increases phenolic substances and antioxidant activity in carob powders and darkens the color. Roasted carob drink comes close to carob coffee, which is discussed in a separate article.
Hot Brew and Boil Method
The following recipe is a home-scale starter suggestion; the proportions can be adjusted to taste.
Ingredients (for about 2 cups):
- 3–4 locust bean pods (seeded, shredded) or about 2 tablespoons of carob crumbs
- 500 ml water
- Optional: 1 cinnamon stick, a few cloves, or a slice of fresh ginger
Preparation:
1. Put the carob pieces in a small saucepan and add the water.
2. After it starts to boil, reduce the heat and boil for 10-15 minutes on low heat. If a lighter drink is desired, instead of boiling, you can pour boiling water over the pieces and let them brew for 15-20 minutes with the lid closed.
3. Strain the drink. The pieces can be used for a second brew; however, the second brew will be lighter in color and less sweet.
4. Serve hot. Since carob is naturally sweet, it is usually not necessary to add sugar.
How Temperature and Duration Affect Taste
The taste of carob tea depends not only on the amount used, but also on the brewing temperature and time. This is because hot water dissolves different groups of ingredients in carob at different speeds.
In the study of Antoniou et al., increasing the temperature from 25 °C to 75 °C in heat-assisted extraction increased the extraction of phenolic compounds more than sugars; on the other hand, it was reported that extending the extraction time at 25 °C improved the sugar yield without excessively increasing phenolic substances. The authors emphasized that the disproportionate extraction of phenolic compounds relative to sugars may shift the sensory profile of carob juice to astringency.
This finding can be interpreted on a home scale as follows:
| Method | Expected taste trend |
|---|---|
| Long and high heat boiling | Darker, denser, more astringent |
| Short burst hot brew | Lighter, balanced |
| Long keeping at room temperature or in the refrigerator | Sweeter, less astringent |
Similar parameters are used on an industrial scale. For example, in the study conducted by Turhan et al. for the production of ethanol from carob, the optimum condition for sugar extraction was determined as 80 °C, 2 hours and 1:4 fruit:water ratio. These conditions are aimed at maximizing sugar yield; a much more dilute and shorter brew is sufficient for a tea to be drunk.
Cold Brew Method
Cold brew is a version of carob tea that can be preferred especially in summer and is based on the logic of "long-term extraction at low temperature" observed in research.
Preparation:
1. Add about 4–5 tablespoons of carob crumbs or 6–8 shredded pods to 1 liter of drinking water.
2. Close the container and leave it in the refrigerator for 8-12 hours.
3. Drain and serve cold. Optionally, lemon wedge or mint can be added.
In Turkey, cold extraction is a method used in carob products. In the study of Yavuz Küçük and Duraklı Velioğlu, it is stated that the products sold under the name of "carob extract" are produced by obtaining carob juice by cold extraction and condensing it at low temperature. In a master's thesis conducted at Niğde Ömer Halisdemir University, must was obtained from carob from the Mersin region by cold extraction. Cold brewed carob tea can be thought of as a much more dilute, home-type equivalent of this must.
Since the cold brew drink is not heat treated, it should be stored in the refrigerator and consumed in a short time, preferably within 1–2 days.
Storage, Consumption and Considerations
- The prepared tea should be stored in a closed container in the refrigerator and consumed in a short time.
- Carob contains natural sugar; People who need to monitor their blood sugar should pay attention to the amount of consumption.
- The pods used should be free of mold, insects, or foreign matter; any parts that look suspicious should be discarded.
- Drinks prepared with carob leaves or other plant parts are different from tea prepared from fruit; Their consumption should not be tested without reliable information.
Antioxidant effects have been observed in some animal experiments with carob extracts (e.g., studies on gastric mucosa in rats); however, these results do not directly apply to humans and do not mean that carob tea treats a health problem.
This content is for informational purposes only; it is not a substitute for medical advice.
Frequently Asked Questions
Does carob tea contain caffeine? Carob tea does not contain tea plants, and carob fruit does not contain caffeine.
Is it necessary to add sugar to carob tea? Usually not required. Carob gives a slightly sweet drink due to its natural sugars, which pass into the water.
Can tea be made with carob powder? It can be done; however, the powder mixes with the water, creating a cloudy drink and is difficult to strain. Broken or pod pieces are more suitable for a clear tea.
Is carob tea the same as carob sherbet? Although they are prepared from a similar raw material, sherbet is usually a denser drink, served cold and often enriched with spices or additional flavoring. We discuss carob sherbet in a separate article.
Carob Fruit and Kibble with Carob Türkiye
The flavor of carob tea is directly related to the level of ripeness, cleanliness and dryness of the fruit used. Seeded, clean and broken to the appropriate size is a practical starting point for home and small-scale beverage production.
At Carob Türkiye, we supply carob fruit, crumb, flour/powder, kernel and extract. For related products Carob Fruit and Carob Kibble (Granular) pages, for general information What is Carob? You can review our article. For your wholesale and export requests Contact Now You can contact us on our page.
Domestic resources
Yavuz Küçük, A., Duraklı Velioğlu, S., "Determination of Some Chemical Properties of the Product Offered for Sale Under the Name of 'Carob Extract' and Comparison with Carob Molasses", Gıda, 2022, 47(5), 889–903. doi.
org/ 10. 15237/ food. GD22033 "Investigation of quality characteristics of carob molasses produced using microwave vacuum evaporation method", Master's thesis, Niğde Ömer Halisdemir University Institute of Natural and Applied Sciences, 2024. I'm hungry.
ohu. edu. en/ items/ e195ba8c- 76ee- 45b4- 8972- 09d82... Foreign sources
Antoniou, C., Kyratzis, A., Rouphael, Y., Stylianou, S., Kyriacou, M. C., "Heat- and Ultrasound-Assisted Aqueous Extraction of Soluble Carbohydrates and Phenolics from Carob Kibbles of Variable Size and Source Material", Foods, 2020, 9(10), 1364. doi.
org/ 10. 3390/ foods9101364 Dahmani, W., Elaouni, N., Abousalim, A. et al., "Exploring Carob (Ceratonia siliqua L.): A Comprehensive Assessment of Its Characteristics, Ethnomedicinal Uses, Phytochemical Aspects, and Pharmacological Activities", Plants, 2023, 12(18), 3303. doi.
org/ 10. 3390/ plants12183303 Srour, N., Daroub, H., Toufeili, I., Olabi, A., "Developing a carob-based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics", Journal of the Science of Food and Agriculture, 2016, 96(9), 3047–3057. doi.
org/ 10. 1002/ jsfa. 7476 Turhan, I., Bialka, K. L., Demirci, A., Karhan, M., "Ethanol production from carob extract by using Saccharomyces cerevisiae", Bioresource Technology, 2010, 101(14), 5290–5296. doi.
org/ 10. 1016/ j. Biortech. 2010. 01. 146 Rtibi, K., Jabri, M. A., Selmi, S. et al., "Gastroprotective effect of carob (Ceratonia siliqua L.) against ethanol-induced oxidative stress in rat", BMC Complementary and Alternative Medicine, 2015, 15, 292. doi.
Scientific Resourcesorg/ 10. 1186/ S12906- 015- 0819- 9
