(FORM-2)
PATENT ACT 1970
(39 OF 1970)
COMPLETE SPECIFICATION
Title of Invention: -
Process for making ready to mix tea and composition thereof. NAME OF APPLICANT- M/s Redefined Pvt Ltd
ADDRESS OF APPLICANT- M/s Redefined Pvt Ltd
C-5, Sai Savera, Bhosale Nagar Hadapsar, Pune Maharashtra, India - 411028
NAME OF INVENTOR - Mr. Rahul Chavan
ADDRESS OF INVENTOR - C-5, Sai Savera, Bhosale Nagar
Hadapsar, Pune Maharashtra, India - 411028
Field of Invention: -
The present embodiment relates majorly to ready to mix beverages more especially to process and composition for making ready to mix tea.
Back ground of Invention with regard to the drawback associated with the known art-Tea contains a complex combination of enzymes, biochemical intermediates and structural elements normally associated with plant growth and photosynthesis. There are also many natural substances that give tea its unique taste, astringency, aroma and colour. Many of these are produced by the oxidation

reactions that occur during the so-called fermentation stage of black tea manufacture.
Generally tea premixes are convenient to carry and are available in variety of flavours. Chai Pre-Mixes are made from finest ingredients and hygienically produced. Its rich taste and refreshing flavor will leave you with the experience of enjoying homemade tea.
Ready to mix ideal tea premixes are ideal for offices, travelers, hostels, dwellers, working couples, etc. These are convenient to use that are available in easy to store and carry packs for consumers. Ready to serve instant tea mix is a dehydrated blend of milk, sugar and tea extracts. Instant tea mix was hygroscopic and therefore packed in airtight and moisture proof glass jars.
Tea beverages may be supplied to consumers either as a single-strength beverage ready for consumption or as a concentrate which must be diluted with water prior to consumption. Concentrates are sold primarily to foodservice or institutional customers, rather than directly to the consumer.
Preparation of instant teas is well known in the art and generally involves extraction of tea through inumerable weil known processes. The extract may then be treated enzymatically or chemically to render it soluble in cold water and to, in some cases, develop desirable color. The extract is also preferably clarified by known means such as filtration or centrifugation. The extract is then concentrated and dried preferably to a level of 5% moisture or less again by-means known to the art.
Existing Tea premix is mainly made for machines; but the premix mentioned in the present embodiment provides a very cost effective solution to personal and commercial use in a traditional way and Its rich taste and refreshing flavor will leave the experience of enjoying homemade tea.

Ready-to-drink, prepackaged coffee and tea beverages are currently being sold in the United States, Europe, and Asia, including, for example, iced coffee and other coffee/milk beverages. Currently sold ready-to-drink coffee and tea beverages tend to undergo some separation when stored in warmer temperatures, for example, the cream portion of the beverage container tends to float to the top of the beverage and proteins tend to coagulate on the bottom of the beverage container. Therefore, there exists a need for ready-to-drink beverages having components and recipes that are designed to have a longer shelf life in warmer climates than currently sold ready-to-drink beverages.
One of the prior art means is disclosed in patent no. 223448 in which Tea beverage with improved flavour is disclosed. A tea beverage comprising: a) water; b) a polyprotic antimicrobial agent having a pKal of less than 2.6 and a pKa2 of less than 3 or greater than 6, or both; and c) at least 0.01% by weight tea solids wherein the beverage is substantially free of citric acid and the polyprotic antimicrobial agent is a hydrochloride of glycine, alanine, valine, isoleucine, phenylalanine, asparagine, glutamine, tryptophan, serine, tyrosine, hydroxyproline, cysteine, proline or mixtures thereof.
Another prior art means is disclosed in patent no. 223318 in which improved process for tea manufacture. A process for manufacturing a black leaf tea comprising the steps of (a) macerating the green tea leaves after optionally withering the tea leaves, (b) allowing the leaves to ferment, (c) firing the leaves to arrest fermentation and then (d) drying them to yield black leaf tea, the process being characterised in that the tea leaves are treated at any time before mid-fermentation with any pH lowering agent followed by treatment with ascorbic acid or its salts or their mixtures thereof at mid-fermentation or later.
Another one prior art means is disclosed in Patent No. 226955 in which process for making tea is disclosed. A process comprising the steps of: (i) harvesting a source of tea plant material comprising stem and leaf material; (ii) physically separating the stem material from the leaf material to provide a tea plant source

rich in stem; (iii) treating the stem source with at least one conventional tea processing unit operation selected from withering, maceration, grinding, steaming, fermentation, firing and infusing.
The drawbacks of the prior art are as follows.
1) Quality and taste is not maintained.
2) Accounting needed for raw material.
3) All prior art ready to mix tea are machine made.
4) They contain artificial colors and preservatives.
The advantages of the present embodiment are as follows.
1) Consistent quality and taste
2) Easier to maintain same quality and taste throughout the chain
3) No resource specialization required
4) No wastages
5) Perfect resource monitoring
6) No accounting needed for raw material (tea, sugar, masala etc.)
Object of the Invention: -
The main object of the present embodiment is to remove all the associated drawbacks and to give a process and composition for making ready to mix tea. Another object of the present embodiment is to maintain the quality and taste of the tea.

Another object of the present embodiment is to give a composition for making tea so that there is no wastage.
Another object of the present invention is to give a cost effective solution so that quality and taste of the tea can be maintained.
Another object of the present embodiment is to give a ready to mix composition for tea to have a longer shelf life in warmer climate.
Statement of Invention:-
This innovative process for making tea is a new, inventive and a cost effective ready to mix composition so that quality and taste of tea can be maintained. The present embodiment gives a longer life to ready to mix composition in warmer climate. The present embodiment maintains consistent taste and quality of tea.
Summary of Invention:-
A process for preparing tea beverage using natural ready to mix for tea comprising of 2.2 to 22 grams of tea component, 9.5 to 95 gm of saccharides and 0.2 to 2 gm of tea masala. A process for preparing tea using ready to mix tea where all the contents used for preparing ready to mix tea are mixed with milk and water and boiled upto the formation of final product.

Detailed description of the Invention:-
The foregoing objects of the invention are accomplished and the problems and shortcomings associated with prior art techniques and approaches are overcome by the present invention described in the present embodiment.
Detailed descriptions of the preferred embodiment are provided herein; however, it is to be understood that the present invention may be embodied in various forms. Therefore, specific details disclosed herein are not to be interpreted as limiting, but rather as a basis for the claims and as a representative basis for teaching one skilled in the art to employ the present invention in virtually any appropriately detailed system, structure or matter.
The present embodiment is a process and composition for making ready to mix tea.
Tea Making Process:
Commercial usage (for 1 liter make)
1. Take 500 ml milk + 500 ml water
2. Add Tea Premix pack provided for 1 liter mixture Ready to use Premix Contents for 1 liter are as: Tea - 22 grams
Sugar-95 grams

Masala - 2 grams (dependent on flavors)
3. The entire contents are boiled till the final product is ready
2. Household Usage (for 1 Cup)
1. Take 50 ml milk + 50 ml water
2. Add Tea Premix pack provided for 1 Cup mixture Ready to use Premix Contents for 1 cup are as: Tea-2.2 grams
Sugar-9.5 grams
Masala - 0.2 grams (dependent on flavors)
3. The entire contents are boiled till the final product is ready
The above process can be repeated to prepare a mixture of any size. Premix contents are multiplied accordingly the number of liters of team to be made.
One of the very important benefits of this process is, it removes the need of specialized resource to prepare tea at any commercial and home tea providing locations. Any person can prepare a tea of same quality following the process mentioned above.
The present embodiment is 100% natural and no artificial colors and preservatives are added in it. Some flavours are added such as lemongrass, cardamom, dry ginger, mix masala.
The embodiments of the invention as described above and the methods disclosed herein will suggest further modification and alterations to those skilled in the art. Such further modifications and alterations may be made without departing from the spirit and scope of the invention; which is defined by the scope of the following claims.

Claims:-
I claim,
1) A process for preparing tea beverage using natural ready to mix for tea
comprising of
2.2 to 22 grams of tea component, 9.5 to 95 gm of saccharides, 0.2 to 2 gm of tea masala.
2) A process for preparing tea using ready to mix tea as claimed in claim 1 where
all the contents used for preparing ready to mix tea are mixed with milk and water
and boiled upto the formation of final product.