초록 ▼

Included is a method of processing green tea leaves to produce black tea particles which can be brewed in Cold Water. The method also is designed to produce cold water brewing tea of a suitable size and grade for use within a tea bag. The method also is designed to produce high polyphenol cold brew

Included is a method of processing green tea leaves to produce black tea particles which can be brewed in Cold Water. The method also is designed to produce cold water brewing tea of a suitable size and grade for use within a tea bag. The method also is designed to produce high polyphenol cold brew tea or conventional tea of any suitable size and grade. Thus, by way of the method of the present invention, a black tea is produced that can be brewed in cold water and further which can be used in tea bags. This is achieved without sacrificing any color quality or taste.

대표청구항 ▼

1. A method of processing tea leaves to produce black tea that can be brewed in cold water, the method comprising the following steps:withering green tea leaves by spreading out the leaves and promoting air circulation, the withering functioning to reduce the moisture content within the leaves to pr

1. A method of processing tea leaves to produce black tea that can be brewed in cold water, the method comprising the following steps:withering green tea leaves by spreading out the leaves and promoting air circulation, the withering functioning to reduce the moisture content within the leaves to produce withered leaves;macerating the leaves to break down the tissue structure of the leaves and thereby facilitating oxidation of polyphenols by bringing the polyphenols into contact with leaf enzymes, the maceration producing dhools of varying grades;fermenting the dhools;spraying the fermented dhools with a tea extract solution, the extract solution consisting of a solution of specially made cold water soluble tea extract;drying the tea dhools, the drying lowering the moisture content and ceasing the oxidation of the polyphenols by leaf enzymes and producing black tea which can be brewed in cold water. 2. A method of processing green tea leaves to produce black tea that can be brewed in cold water more specifically suitable for use within a tea bag, the method comprising the following steps:withering green tea leaves by spreading out the leaves and promoting air circulation, the withering functioning to reduce the moisture content within the leaves to produce withered leaves;macerating the withered leaves, the macerating being accomplished by a CTC machine and functioning to break down the tissue structure of the leaves to thereby bringing into contact the leaf enzymes with green leaf polyphenols, the maceration producing dhools of varying grades;classifying the resulting dhools by way of a sieve, selecting those dhools most suitable for use within a tea bag;partially fermenting the selected dhools, the fermentation involving the oxidization of the polyphenols by leaf enzymes to thereby create Teaflavins and Thearubigins;spraying the partially fermented dhools with a specially made tea extract solution, the extract solution consisting of a solution of between 30-35% (w/v) cold water soluble tea extract;continued fermentation to complete oxidization of the leaf polyphenols with leaf enzymes, the continued fermentation producing brown tea dhools;drying the brown tea dhools, the drying lowering the moisture content and ceasing the oxidation of the polyphenols by leaf enzymes and producing a Black Tea that can be brewed in cold water suitable for use within a tea bag. 3. The method as described in claim 1 wherein the dhools are partially fermented prior to spraying them with the tea extract solution. 4. The method as described in claim 1 wherein the maceration is carried out by a CTC machine. 5. The method as described in claim 1 wherein the tea extract solution consists of a solution of between 30-35% (w/v) specially made cold water soluble tea extract. 6. The method according to claim 2 wherein the classification can be carried out using suitable sieves to separate any desired grade for manufacture into Black Tea that can be brewed in cold water and the rest into Black Tea. 7. The method as described in claims 2 wherein the classification is carried out by a double stage sieve using Mesh No. 20 & 14 to get grades suitable for tea bags. 8. The method as described in claim 2 wherein the classification is carried out in a continuous rotary sieve using a No. 20 and 14 Meshes in series to get grades suitable for tea bags. 9. The method as described in claim 2 wherein the dhools selected for use in a tea bag include Pekoe Fannings, Pekos Dust and Red Dust. 10. The method as described in claim 2 wherein after the dhools are sprayed with the tea extract, the dhools and tea extract are mixed. 11. The method as described in claim 2 wherein the dhoolsare sprayed with the tea extract having the following specification—Color (absorbance at 560 nm) of 0.43% aqueous solution—1.00 to 1.30; pH of 0.43% solution—6.50 to 7.50. 12. A method of processing tea leaves to produce black tea that can be brewed in cold water, the metho d comprising the following steps:withering green tea leaves by spreading out the leaves and promoting air circulation, the withering functioning to reduce the moisture content within the leaves to produce withered leaves;macerating the leaves to producing dhools of varying grades;classifying the dhools and selecting those dhools most suitable for use within a tea bag;processing rest of the dhools into conventional black tea;fermenting the selected dhools;spraying the selected, partially fermented dhools with a tea extract solution, the extract solution consisting of a solution of cold water soluble tea extractcompleting fermention of the selected dhools,drying the dhools and grading if necessary. 13. A method of processing tea leaves to produce high polyphenol black tea that can be brewed in cold water comprising of the following steps:withering green tea leaves by spreading out the leaves and promoting air circulation, the withering functioning to reduce the moisture content within the leaves to produce withered leaves;macerating the leaves to break down the tissue structure of the leaves and thereby bringing into contact leaf enzymes and polyphenols to facilitate air oxidation, the maceration producing dhools of varying grades;partially fermenting the dhools;spraying the partially fermented dhools with a high polyphenol whole tea extract solution, the extract solution consisting of a solution of cold water soluble tea extract;drying the tea dhools, the drying lowering the moisture content and ceasing the oxidation of the polyphenols with leaf enzymes and producing high polyphenol tea that can be brewed in cold water, suitable for use within a tea bag or as a bulk tea.