Ice-sonication enzymatic extraction: A novel approach for enhancing honey-infused ready-to-drink black tea with comparative analysis of honey types.

This study introduces ice-sonication enzymatic extraction as a novel method for preparing honey-infused ready-to-drink (RTD) black tea, optimizing bioactive compound extraction and sensory appeal. The impact of ice addition (20-60 % replacement of water) and sonication time (10-60 min) on physicochemical properties, bioactive content, tea cream formation, and sensory attributes was investigated. The optimized method (40 % ice, 40-minute sonication) achieved superior yields: 46.