Standardization and preparation of value added olive green tea

The current study was carried out to prepare the value added olive green tea blended with herbs and spices with the objective to assess the physico-chemical and organoleptic properties of the green tea. The experiment was carried in Post-harvest Laboratory of Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh, India. The experiment was conducted in Completely Randomized Design (CRD), with ten treatments and three replications. Based on the results of assessment, it has been concluded that the treatment T2(Olive leaves 75% + Tulsi leaves 25%) has performed best in terms of physico-chemical properties viz. moisture (4.3%), carbohydrates (73.54%), fat (7.53), ash (4.23%), vitamin C (19.63mg/100g) and antioxidant properties (74%).