An analysis of changes in herbal tea composition according to the difference in processing conditions showed slightly reduced crude protein content and increased, moisture, crude fat and solid elution rate after treatment using the ash puffing process compared to roasting. Benzopyrene content was significantly reduced to 0.18 ppb from 0.51 ppb. This result indicated that, the B(α)P content differed depending on the processing condition and raw materials. Generation of food B(α)P is mainly include the thermal decomposition of food cooking, when the processing which is a main component of food carbohydrate, protein, fat reason despite severe heat treatment as a whole is to be detected even though the B(α)P in this way is considered to be. The taste, aroma and color did not show a large difference, but the strong bitters taste decreased.

The following study is the result of herbal teas puffed at different temperatures between 140~220℃. Depending on treatment temperatures, the water contents decreased, while some carbonization occurred and crude ash contents relatively increased. Also, the crude protein and crude fat experienced little changes. B(α)P contents (0.16~0.17 ppb) showed little change according to treatment temperatures. From this result, the B(α)P content differed depending on the treatment temperature and raw materials. Solid elution rate figures of the herbal teas ranged from 0.27~0.45% (w/w) and the rate of solid elution increased along with higher puffing temperatures. The reason for the increase in solid elution rates is due to the breakage of cross bridges between the raw materials in the herbal tea which are carbohydrates, proteins, lipids and etc. after treatments of physical changes rather than chemical ones.