Konara, P.C.Bandara, S. M. I. P. G.Rathnayake, R.M.C.W.M.Samaranayaka, H.2022-03-232022-03-232013http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/8556/22-TEA-Development%20of%20a%20Tea%20Incorporated%20Instant%20Soup%20Cube%20.pdf?sequence=1&isAllowed=yInstant soups are a new group of dried foods which play an important role in the nutrition of people because theyfulfill present and future social consumer requirements (Ayto, 2002). Next to water, tea is the most widely consumed beverage in the world (Macfarlane, 2004). Tea contains many chemical compounds that are good for health (Owen et al., 2008). This research was an effort to develop a tea incorporated instant soup cube as a tea based new value added product to compatible with the modern consumer needs. Specific objectives are to determine the appropriate amount and type of tea powder to be incorporated into the soup mixture, to determine some important physicochemical parameters of the newly developed product and microbial analysis and to compare the different aspects of the tea soup cube and a tea cup made with dust. Methodology Referring to the literature and the earlier trials on different ingredients ratios, six basic recipes were developed for the instant soup mixture. Among those, the best recipe was selected based on the consumer preference on overall acceptability of fifty individuals. Two tea standards wer e developed for Green Tea and Black Tea separately using dust grades to incorporate into the soup mixture. The range of quantity to be incorporated into the soup mixture was determined thorough preliminary trials. Five treatments were prepared by incorporating various quantities of tea and soup mixture as shown in Table 1.A mould was prepared to produce homogeneous soup cubes of equal weight (4 g).enAgricultureExport AgricultureCrop ProductionTea IndustrialsTea TechnologyOther