Enrichment of baikhovi black tea by antioxidants of amaranth

The development of new type of tea, the baikhovi black tea with leaves of amaranth (50:50), allowed the enrichment of tea by the compounds with vitamin P-activity, quercetine, rutin (3-times increasing), protein, pectin, key amino acids, vitamin C, calcium, ferrum, and organogenic silicon. Owing to the high content of red-violet antioxidant betacyanin in leaves of amaranth, the tea color was improved and antioxidant activity was increased.