• Susanna Shimray
• Dr. PL Sridevi Sivakami

Rhus chinensis is lesser known highly acidic fruit, traditionally used for its digestive properties and treatment of diarrhoea, dysentery and gastrointestinal ailments. The parts of the plant that can be used include fruits, leaf and bark. Heimang tea is prepared from dried heimang seeds. It can be ground into powder and packed in tea bags. Heimang fruits are not only rich in vital vitamins and minerals, but being fibre rich can also support a healthy digestive system. While fruits in general are considered to be health protective foods. The major organic acids identified were malic acid, citric acid and ascorbic acid, which are documented for the first time. Knowing the importance and health benefits of Rhus chinensis, a study was conducted by formulating tea using Rhus chinensis, making the ordinary fruit/seeds into extra ordinary products and to introduce this locally available medicinal fruit to gain its popularity. For the present study using Rhus chinensis, ginger, cinnamon , tea leaves powder using different computation two variations was formulated using 9 hedonic rating scale, formulated tea powder was evaluated for sensory attributes , antioxidant analysis was assessed using DPPH Assay method. Hence the Rhus chinensis formulated tea powder can be used as functional food since; they provide health benefits and have curative properties which helps in the treatment and control of diseases and disorders.

Rhus chinensis, Antioxidant, Formulation.

" Formulation of tea using Rhus chinensis (Heimang)", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 9, page no.d878-d883, September-2021, Available :http://www.jetir.org/papers/JETIR2109398.pdf

" Formulation of tea using Rhus chinensis (Heimang)", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 9, page no. ppd878-d883, September-2021, Available at : http://www.jetir.org/papers/JETIR2109398.pdf