Tea Research and Extension Station develops fruit powder tea processing: fruit and vegetable ingredients concentrated eightfold, preserving aroma, taste and nutrition

The domestic beverage market has great potential, and the Tea Research and Extension Station of the Council of Agriculture has used its core technologies of drying and grinding from the original tea processing to develop lemon, wild bitter gourd and okra fruit powder teas. These not only preserve the original flavor and nutritional value of the fruits and vegetables, but also remove their raw, astringent taste; consumers only need to add water and brew before drinking.