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Abstract

The embodiments herein provides a method of processing to enhance the stability and increase the shelf life of made tea. After procuring the tea from tea gardens and tea estates with the defined characteristic parameters the tea is stored in cold storage. Processed by sorting, grading and filtering out the impurities in the dehumidified environment. Based on projections and order flow the raw materials are treated, blended, vaccumized and nitrogen flushed, in a dehumidified environment and sent for order fulfilment. For packing the graded and stored tea is packed in teabags. The teabags are put in laminated pouches followed by which the pouch with teabag is subjected to gas flushing. The pouches comprising teabags are heat sealed. This innovation is a combination of storage method and packaging technique.

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First Claim