TEA WINE

Tea wine is made as per the cdonventional procedure involving yeast (Saccharomyces cerevisiae) and tea dust in a specific proportion with sugar, and is matured over a period of one year.  There is an inherent improvement in the existing technology for making this product.

The health attributes in terms of antioxidant properties are retained in the wine as is evident from the HPLC profiles of the wine and the made tea.

Extensive organoleptic evaluation of the product over a period of three years has shown its acceptance particularly amongst the armed forces and hence the name KARGIL SEPOY ^TM.

PROPERTIES OF THEAFLAVINS

Tea concentrates are prepared from black and green teas which have a shelf life of six months under room temperature (25⁰C) in airtight glass or PET bottles and remain safe for use more than a year under controlled temperature (4⁰c) in sealed bottles.

The tea concentrates are further converted into ready to drink teas (RTDs) with sugar/sweeteners, purified water and carbonation.

All the health attributes of common tea, such as natural antioxidants of tea, unique aroma of brewed tea and mood enhancing natural constituents of tea are well preserved in these formulations.
The ready made drinks can be blended with other permitted flavors as per market demand.

Institute of Himalayan Bioresource Technology,Post Box No. 6 Palampur (H.P.) 176061 INDIA Tel: +91-1894-230742-43 Fax: +91-1894-230433
E-mail:director@ihbt.res.in