Brewed Cacao Tea - Physicochemical Properties

Published: 14 November 2023| Version 1 | DOI: 10.17632/h88h5ws7vr.1
Alexander Taylor,


This dataset is the combined articles and resources gathered, to the best of the authors' abilities, to understand the various chemical values of different methodologies of brewing cacao tea beverages. This dataset showcases the physicochemical properties analyzed within the accompanying publication titled "Assessment of various tea-brewing methods of Theobroma cacao L. and the effect on quality parameters." If there are any questions, comments, concerns, or desires to use this data for a possible publication, please reach out to A.J. Taylor at or Dr. Nicki Engeseth at


Steps to reproduce

Most, if not all, data was analyzed using an ANOVA model with Tukey's Honest Significant Difference test added on. Everything was conducted on RStudio 4.2.2. If any help is needed with reproduction of the R code, please contact Dr. Engeseth.


University of Illinois at Urbana-Champaign


Food Science, Antioxidant, Acidity, Cocoa, Tea