Nowadays waste management is becoming increasingly important, as both consumers and companies are producing too much garbage that could be prevented. The food industry generates a large amount of by-products, which are in fact suitable for further processing. This study highlights an untapped area that is the further processing of the sea buckthorn byproduct as a tea ingredient. Sea buckthorn berries are a source of polyphenols and carotenoids along with many vitamins, minerals, and trace elements. These biologically active compounds are also found in the residual pomace after food production. In this study dried sea buckthorn pomace (SBP) boiled with water at different temperatures (70 and 100%), with green tea and other flavoring agents (dried elderflower and orange flower) were analyzed. The antioxidant capacity (FRAP) and total polyphenol content (TPC) of the samples were measured. Preliminary experiments have shown that higher temperature water boiled SBP extract contains higher amounts of valuable components. As result of product development, most antioxidants and polyphenols were detected in a mixture of tea, which contained green tea, SBP and elderflower compared to the tested tea samples from the commercial. Nevertheless, each blend contained less valuable ingredients than natural green tea. This is due to the waterinsoluble compounds in SBP so that they did not dissolve properly during soaking. Further studies are reasonable in which another sea buckthorn variety will be tested that contains water-soluble antioxidants and polyphenols
