Optimization of the Static Brewing Technique for Ready-to-drink Kangra Orthodox Green Tea, Sweetened with Selected Sweeteners

The central goal of this investigation is to optimize static brewing using response surface methodology for the preparation of static brew ready-to-drink Kangra orthodox green tea, while enhancing flavour and quality while incorporating selected sweeteners to satisfy consumer preferences and market requirements. In this study, the concentration of tea leaves (0.95–1