Our Innovations

Tea Value Added Products

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Carbonated Tea

Carbonated Tea also called as Fizzy Tea is unique chilled tea formulation made using concentrated liquid tea extract. Product is quite unique compared to other carbonated beverages due to very low additive levels. Unique tea flavor and color, sparkling effect due to chilled carbonation are characteristics that increase the acceptability of the product.

Instant Black Tea

Instant black tea is readily consumed in both hot and cold forms with minimum application of additives. Instant black tea comprises superior physicochemical and organoleptic properties with the application of membrane filtration technique. This technique keeps most of the volatiles and flavors intact and forms a superior quality instant tea compared to conventional manufacturing.

Instant Milk Tea

Instant milk tea is quite unique in terms of flavor. Membrane concentration technique has been used to reduce the thermal degradation of tea constituents by incorporating milk at the stage of concentration of tea extract and thereby to improve the quality of instant milk tea mixture.

Tea Baby Soap

Tea baby soap is enriched with tea catechins. Tea catechins are powerful antioxidants that contribute to the health benefits of tea. Black tea aroma, methyl salicylate which is used as an antiseptic agent is added to enhance the fragrance.

Tea Sauce

Spicy tea sauce is a healthier natural sauce prepared using fresh tea leaves extract as base material along with spices and other ingredients. Natural and unique ingredient formulation is the characteristic of this product to bring out the inherent benefits of natural fresh tea leaves. Tea sauce proposes a healthy and nutritious alternative to the conventional use of tea as a beverage.

Tea Wine

Tea wine which contains 12.0% (v/v) alcohol is made from tea infusions. It is unique in taste, aroma, and stable in storage. Aged, formulated liquor in wooden vats raises the soothing effect of the beverage.

Tea Protein

Refuse tea is a waste produced during the manufacturing of tea. In Sri Lanka, about 4-6% of the total product of made tea is refuse tea. Refuse tea or spent tea contains 20-30% of crude protein. Conventional protein isolation procedures are lengthy and somewhat expensive. Therefore, the membrane filtration technique was developed in the preparation of protein concentrate from refuse tea and spent tea. This includes high levels of proteins (24%) which consist of all the essential amino acids, low levels of polyphenols (7%), caffeine (0.9%) crude fiber (0.4%) as well as 12% of total ash. Tea protein is an economical animal feed and a perfect replacement for BHT (Butylated Hydroxytoluene), which is used as a commercial antioxidant in meat food products.

Tea Processing

A Mathematically Based Control System for Trough Withering of tea

This system provides the facility to perform through withering of fresh tea leaves through automatic controlling enabling the user to achieve the required wither. Microprocessor control units with sensors, variable speed drive, and hot air supply control units are properly installed and integrated to measure and control process parameters during withering. Smartphones could be used for easy monitoring of the process.

Organic Agriculture & Soil Nutrient Enhancement

Microbial Biofertilizer Soil Inoculant

Soil inoculants of unique combinations of plant growth-promoting rhizobacterial (PGPR) species reduce the nitrogen and phosphorous chemical fertilizer. The unique formulation of three different, dual microbial inoculants comprised of a nitrogen-fixing species (Azospirilum) and phosphorous solubilizing species (Bacillus, Rhodococcus, or Microbacterium) each specific to a different soil series in Sri Lanka.