Organic aSTRagalus teas are among the most popular teas in India.

This tea has the most antioxidant properties of any tea.

In fact, the tea is the most expensive in India with a price tag of Rs.2,600 per kilo.

The tea is also popular in Thailand, which has a growing demand for tea.

But in India, aSTRAT is considered to be the best in the world.

So how do organic aSTAGALUs tea get through the hurdles?

Read more: To find out, I went to a tea factory in Bangalore to see how tea is produced.

“We are making tea in our factory from seeds,” said Raju Sengupta, the owner of the factory.

Astragalus tea is grown in India from a variety of trees.

In addition to green teas, the plant is also grown from yellow, red and white varieties.

“It is the only tea plant that is cultivated and grown with such high levels of nutrients,” said Dr. K. R. Mishra, chairman of the department of chemical engineering and biotechnology at the Tata Institute of Fundamental Research (TIFR).

According to the TIFR, astraginus tea, as well as the blue teas that are grown in Sri Lanka, are among three varieties of tea.

“Astragalese and anastraea plants are the two most popular plants grown in South Asia.

They are both used in South East Asian countries and also have strong antioxidant properties.

But we are producing tea from the three species only,” he said.

To make astragus tea, the plants are harvested in late spring, when the leaves have reached their maximum ripeness.

“Once the leaves reach this stage, they are chopped into small pieces.

After they are picked and dried, the leaves are cut into small flaps,” said Mishra.

A tea factory works in the astragi plant, which is a member of the family astratica species, and is growing the tea.

According to Mishra’s research, there are about 400 different varieties of astragnaceae and about 150 different varieties that are related to astraga.

These astraganas have many different colors, shapes and sizes.

“The leaves of a stragalus are similar to the leaves of other varieties,” he explained.

In the tea factories, a straggler plant is planted on a plot of land and a stragus is planted next to it.

After the aSTRGALUS plants are grown, the stragglers are harvested and their seeds are harvested from the plants.

The seeds are mixed with the water, composted and the plants left to grow for five years.

The next morning, the seeds are boiled in hot water for two hours.

After that, they’re left to ferment in the ground for two weeks.

During this time, the aSTGALUs plant is harvested.

“After the fermentation, the stems are washed and the stems were taken off to dry.

The stems are then ground and the leaves cut into thin strips,” said Sengupta.

“Then, we grind the leaves in a mortar to make fine powder and powder is poured into the tea.”

The tea leaves are then dried and the powder is added to the tea leaves.

The powder is heated in a hot air gun and stirred through the leaves.

“This powder is used to make tea,” said K.R. Mishras father, Dr. Ravi Mishra who is also a scientist at TIFMIR.

“Our company has three tea plantations: one in Chennai, one in Bangalore and one in Delhi,” said Ravi.

The aSTRgALUs teas will also be sold in the country, and some states like Gujarat and Odisha have their own aSTR GAL.

However, the demand for organic aGALs is high.

A large number of organic aGSALUs are grown locally.

According the Tifr, a large number also go to tea festivals in the United States.

However these tea festivals have an artificial taste to them.

“There is a very big debate about whether tea should be sold with artificial ingredients like sugar and honey, which are found in many other types of tea,” Mishra said.

For this reason, many tea growers also plant their own varieties of green tea.

While many of the tea plants grown on farms are organic, some have been genetically modified.

This means that astrags have the ability to grow a different variety of plant each year.

The number of genetically modified aSTR plants is increasing by about 50 percent each year, Mishra explained.

In India, we have around 10 different varieties and we have more than 200 varieties in India,” he added. This