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Black tea extract what. Getting tea

Term "fermented tea" intrigued me for a long time. There is something mystical in it. The imagination completes the mysterious process in which the elements of tea acquire other, far from the original, properties.

Fermentation is the pivotal and most important process in black tea production technology. It is carried out under the action of the oxidative enzymes of the tea leaf, primarily Phenol oxidase and partly Peroxidase.

The task of fermentation is to cause the maximum accumulation of valuable aromatic and flavor products by changing chemical composition leaf and obtaining the highest quality tea from raw materials.

The biochemical transformations that contribute to this begin immediately during harvest, continue with the withering of the tea leaf and its twisting, and gain special strength during fermentation.

During fermentation, the twisted leaf (as a result of oxidative processes) acquires a copper-red hue, and the smell of greenery gradually turns into a pleasant aroma of fermented tea.

But what is the nature of the fermentation process, what happens to the tea leaf during it?

At the end of the 19th century, it was believed that fermentation was a microbiological process. There is always a different microflora on the tea leaf. Some microorganisms can produce oxidative enzymes, which in turn oxidize the phenolic compounds in the tea leaf. A beautiful theory, but later, when conducting research under aseptic conditions, it was proved that the external microflora had nothing to do with it, but, on the contrary, could interfere with the normal development of the process.

At the beginning of the 20th century, soluble oxidative enzymes were discovered in the tea leaf. The theory was that on the bush they are in an inactive state and are activated when withering. Later, these soluble enzymes were studied separately. It turned out that the soluble form of Phenol oxidase has a very weak activity, which is so unlike the usual rapid development of the process. And soluble peroxidase does not cause the formation of red and brown products, at high activity.

In 1932, the theory of "Autooxidized fermentation" was proposed. Briefly, the theory is that tea leaf able to oxidize itself with atmospheric oxygen without the participation of enzymes. It was proposed to replace the term "fermentation" with the term "oxygenation", since enzymes are not actively involved in the process. But, having isolated tea tannin in the form of a colorless amorphous powder and holding it in air for several months, no changes were found in it. The theory was abandoned.

The next well-known theory of I.A. Khocholava consisted in the fact that fermentation is carried out due to the mineral catalysts contained in the tea leaf, primarily iron. There was no direct evidence for this theory. When iron citrate was added to tea raw materials, green products were obtained, which is not typical for fermentation.

The time has come to study the enzymes separately.

Peroxidase. In the tea leaf, it is in an active state. However, in the experiment in the presence of hydrogen peroxide under the action of peroxidase, a colorless or milky white product was obtained.

Several theories "tyrosinase", "ascorbicinase", "cytochrome oxidase" also failed to explain the nature of fermentation.

Later, after conducting large-scale studies of the biochemistry of the tea leaf, a large group of Soviet scientists, among whom were Oparin A.I., Dzhemukhadze K.M., Bokuchava M.A., Shuberta T.A. and others, the presence of active Phenol oxidase was found. It is in the state associated with the insoluble parts of the leaf and does not go into solution under normal conditions. Therefore, it could not be detected in early experiments. Thus, insoluble phenol oxidase was discovered. She turned out to be the leading enzyme. 85-90% of phenol oxidase in a young tea plant is in an insoluble state, exhibits high activity and vigorously oxidizes tea raw materials.

This is history and theory, but what is actually happening now in Abkhazia at tea factories?

At the factory

At the Lykhny tea factory in Abkhazia, when talking with the chief technologist, as an answer to the question: "Where is your fermentation shop?" .

At our plant in Abkhazia, we use small mesh trays in which freshly rolled tea is soaked, covered with gauze to prevent it from drying out quickly, and left in a warm, dark place until ripening.

When lecturing about tea, when training managers and sales assistants, at Nadine's company I like to use the image of sauerkraut, change the word "fermentation" to "languishing", "oxygenation". Something less chemical. Here, for example, iron filings Fe and rust Fe2O3. What needs to be done so that they rust quickly? It can be heated, poured with water, wet-frozen ... This is the simplified concept of Fermentation.

There is spontaneous fermentation and "provoked". There is a term in the tea language: "tea burning". When, after harvesting, the tea flushes are in close contact and lie for a sufficient time, they begin to heat up and the internal moisture causes oxidation. The leaves become brown in these places, untidy. Such tea will subsequently be of poor quality. Approximately the same process can occur in the roller when twisting. Therefore, technological breaks are made every 20 minutes - to cool the tea mass.

Experiment

On the tea market There are a large number of partially fermented teas (yellow and oolong) that have long attracted my research attention. I wanted to try to reproduce them on a sheet of Colchis. Experiment with languor in parchment yellow tea(which I will write about in the future) was held last year, and this year I decided to run the leaf through different stages of fermentation in order to find the optimal fermentation mode for our tea leaf during tasting in the laboratory.

So, I took freshly harvested 3 leaf flushes. After a 24-hour shadow wither, until the leaves were no longer intraveinally broken, they were placed in a laboratory roller for gentle curling. After the flushes took on a uniform spiral shape, they were sorted out on a sorting table and placed in a tray for further fermentation. As the dense mass began to darken, I selected probes for analysis. So 5 samples were selected: 0%, 25%, 50%, 75% and 100% leaf fermentation. Then they were placed for final drying in a thermal chamber. I repeat once again that all parameters, except for the degree of fermentation, were the same.

Smell. At different stages of tea preparation, the aromas are different. In my “scent”, when tea is brought immediately after harvest, it smells like lilies of the valley, and when roasted, fruit and flower aromas appear in it. There are languid, smoky shades in the smell of languor. Fermentation is distinguished by honey and spicy aromas. If you put expensive aged oolong, which are often sold with the prefix Lao (from Da Hong Pao, a bright representative of highly fermented oolongs, but not aged, for example, the effect will not be so bright) in a warmed and slightly damp gaiwan, shake it, and then slightly lift the lid to sniff - the flavor will be similar. At the moment of complete fermentation, the aroma will be maximum.

Color. Literally, the brown color of complete fermentation is similar to a "copper coin on a bright sunny color" (as defined by the famous English technologist Carpenter, early 20th century). I can not fully agree with this, the sheet is darker. After the thermal chamber, the tea acquires a characteristic black color, and the tips become golden with a slight red bloom.

The tasting took place in the laboratory of Nadine, under the guidance and with the direct participation of teatester L.N. Meleshina. The samples were evaluated for appearance, aroma, taste, color of the infusion, and boiling.

Excerpt from the lab journal:

Fermentation 25%. Aroma - expressed, pleasant, fresh with a flower shade; Taste - rather tart, soft, pleasant, aftertaste tea flower. Score: 4.25-4.50

Fermentation 50%. Aroma - expressed, pleasant, fuller, with a flower shade; The taste is rather tart, soft. Score: 4.50-4.75

Fermentation 75%. Aroma - pronounced, pleasant, slightly floral shades; Taste - tart, soft. Score: 4.75-5.00

Fermentation 100%. The aroma is pronounced, with a pleasant fruity sourness; Taste - tart, with fruity sourness, soft. Score: 4.50-4.75

As a result of the tasting, we came to the conclusion that the optimal degree of fermentation for the tea leaf of the Colchis variety is 75%, the tea is already ripened in the dryer, and then the bouquet (aroma and taste) and the body of the tea are most fully revealed. In the thermal chamber, the tea flushes do not dry out immediately, but after a certain time (about 6-12 hours, depending on the temperature) and the wet leaves continue to ferment, i.e. overfermented in case of complete fermentation. In our case, this additional fermentation is 25%.

This is how the best (from the Colchis variety and such initial conditions) black (red in Chinese terminology) tea is obtained.

In the future, we plan to experiment with other modes of twisting, cooling and heating in the drying chamber, other modes of drying and other processing styles. Perhaps high-quality oolong lies somewhere there ...

P.S. Within a week, after receiving the results of the study in the laboratory, our factory in Abkhazia began to process black tea according to an updated fermentation regime.

Nikolai Monakhov

Buy Black Tea Powder.

Dry extract of black tea.

Description: We can talk about tea for a long time, because for several thousand years it has gained lasting popularity all over the world among all segments of the population, almost all peoples and nations. We confine ourselves to a few basic facts:

· Initially, the leaves of the tea bush in China were boiled in boiling water and used as a cure for many diseases, and it was considered an ordinary, albeit very tasty, drink only during the reign of the imperial Tang dynasty (VII - X centuries);

· actually "black" tea of interest to us began to be called in Europe, the Chinese themselves called and still call it "red";

· unlike other types, black tea undergoes full fermentation for 2-4 weeks before further processing;

It was black tea that became so popular in Europe that the British began to cultivate it in their numerous colonies, since it practically did not deteriorate and did not lose its properties during long-term transportation.

Natural black tea extract is produced mainly from two varieties: Assam and Darjeeling. Its international name is black matcha. At the same time, the word "matcha" itself is much more often associated with green tea, although this is just the name of tea powder prepared in a special way.

Scientifically proven: black matcha has many useful properties, and can be used as a raw material for the preparation of a strong drink, comparable in properties to natural coffee, as well as for medicinal and cosmetic purposes.

Receiving method:

Black tea powder is made from tea leaves dried using a special technology and crushed to the state of microparticles. The chemical composition of this natural powder is a real treasure: it contains vitamins C, A, PP, K, group B, active amino acids, tannins - tannin, catechin - as well as natural minerals - phosphorus, fluorine, potassium, copper, zinc, magnesium. It has a brown color, a characteristic tart tea aroma and a slightly astringent taste, is water soluble and completely retains nutritional value.

Application:

The scope of black tea powder is extremely wide: from use as a drink and a component of dishes and desserts, external medicinal and cosmetics, in the domestic sphere.

Benefits of black tea extract - a large number of antioxidant, antispasmodic, antiviral and anti-inflammatory properties. It also has an anti-allergic effect, and has a less astringent taste than green tea.

Black tea powder is an active component of creams and masks for dry and sensitive, as well as aging skin, used in therapeutic compresses and ointments, added to exfoliating and cleansing products for the skin. And its use as a nutritional component - saturation of the body with antioxidants, normalization of the heart, nutrition of brain cells with oxygen, anti-sclerotic effect and prevention of hyperlipidemia, improvement of the nervous system, minimization of migraine attacks, ambulance with prolonged fatigue.

Since black tea powder is very rich in caffeine, it has an invigorating effect, improves concentration and the functioning of the gastrointestinal tract, and normalizes blood pressure. Rinsing with a solution of tea powder in the mouth is an effective prevention of gum disease and caries.

Cosmetic properties:

For skin:

Dry skin Black tea extract provides active nutrition to dry and sensitive skin, tones it, improves color and restores a healthy glow. For oily and problematic skin, tea powder is one of the active means of cleaning and normalizing the production of subcutaneous fat, which provides tightening of pores. Also, this substance is used for anti-cellulite wraps and smoothing the skin structure.

As a result of regular use of black tea powder, you will get even, smooth, velvety skin without redness, rashes and rosacea, shining with health and beauty. The combination of caffeine and vitamins C and E in black tea extract is an effective remedy against freckles, vitiligo and edema. Actual as a means for safe tanning - and natural self-tanning.

Compresses with the addition of black tea powder are used in the treatment of neurodermatitis, dermatitis, 1st degree burns, severe forms of acne, boils and erysipelas, fungal infections, warts.

Baths with black tea extract help to strengthen the nails and periungual bed.

For hair:

With the regular addition of black tea powder to hair care products and its direct application to the hair as a mask, the scalp and hair are cleansed of excess dirt, become more manageable and soft, and easier to style. In particular, tea powder is useful for coarse oily hair, as well as those prone to damage and split ends.

Masks with black tea extract heal the scalp, help get rid of rashes and dandruff, prevent hair loss, and make them less greasy.

Storage:

Store in a dark dry cool place, avoid moisture. Shelf life - 24-30 months.

Contraindications:

Individual intolerance.

Recipes:

Nourishing mask: mix tea powder with natural yogurt(1:3), apply to cleansed and steamed skin, leave for 30 minutes, rinse warm water.

Night cream: mix powder with water until a paste, apply on face, leave overnight. You can use mineral water.

Stimulating decongestant mask: mix with bentoin clay (1:1), dilute with water to a slurry consistency, apply to face and neck, leave to dry, rinse with warm water, pat skin dry and apply daily moisturizer.

Mask against age spots: mix the powder with rice flour(1:1), dilute with boiled water to the consistency of thick sour cream, apply on face for 15 minutes, rinse with water.

Cleansing mask: mix 0.5 tsp. powder, 0.5 tsp black clay, 2 activated charcoal tablets, diluted with water, applied to face, rinsed with water after 20 minutes.

Dry wellness powder: mix pearl, rice or bamboo powder with black tea powder (7:3).

Homemade bronzer: mix cinnamon, starch (potato or corn), black tea powder.

Anti-wrinkle mask: mix barley flour, tea powder (1:1) with egg yolk, dilute with water to the consistency of sour cream, apply to steamed cleansed skin, rinse with water after half an hour.

Moisturizing mask: grind 2 tbsp. oatmeal, mix with 2 tsp. powder and 2 tbsp. melted honey, dilute with warm water to a slurry state, apply on a cleansed steamed face, rinse with warm water after 20-30 minutes.

Description: Black tea powder does not contain chemical preservatives, retains nutritional value. The powder has an antiseptic and tonic effect.Color: brown

Aroma: tart, tea

Taste: astringent

Mode of production: Powdered tea is dried and powdered tea leaves in a very fine fraction in a special way.

Compound: vitamins A, C, P, PP, groups B and K., amino acids, tannins (catechin, tannin, polyphenol), alkaloids, potassium, fluorine, phosphorus.

Cosmetic properties: Suitable for all skin types, especially dry.

tones the skin
smoothes the skin
tightens pores,
gives skin radiance
provides prevention of cellulite

Hair:

gives hair shine and vitality,
prevents hair damage
improves combing and makes hair soft.

Used in cosmetics:

face and body mask,
mask for hair and scalp,
scrubs for body and face,
production of infusions, tiknktur.

in cream - 1-20%,

in masks and scrubs - 1-100%,

in tonics, lotions - 1-10%,

Black Tea Extract BG
Plant based ingredient with deodorizing and anti-acne properties.

Introduction

Deodorant

Recently, more and more people are beginning to worry about unpleasant body odors: bad breath, the smell of the skin of the scalp, as well as other odors that appear with age. The reasons for this can be as a change in lifestyle or eating habits, as well as mental stress.

Black tea extract (BLACK TEA EXTRACT BG) can serve as a solution for people suffering from bad body odor.

Acne skin care

It is believed that acne on the skin affects mainly teenagers. However, since the 1990s, adult acne has received a lot of attention. The biggest concern for women between 20 and 30 is acne and enlarged pores. The market for multifunctional skin care products is growing in popularity, focusing on both products that address the causes of acne and acne treatments, including the use of moisturizers and whitening products in formulations. Consumers have high hopes for the development of non-comedogenic cosmetics and special cosmetics designed for acne-prone skin.

Black tea

The properties of tea began to be studied in detail after the whole world learned about the benefits of green tea. However, research related to the benefits of tea in the cosmetic industry is somewhat modest compared to similar developments for Food Industry. In this regard, Maruzen Pharmaceuticals (Japan) conducted a series of scientific studies on black tea extract (BLACK TEA EXTRACT) and confirmed its effectiveness against body odors and acne caused by various adverse factors.

Product Information

botanical name: Thea sinensis Linne var. assamica Pierre (Theaceae)
The product's name: BLACK TEA EXTRACT BG
INCI name: CAMELLIA SINENSIS LEAF EXTRACT
Legal status: JSQI

Deodorizing effect

Inhibition of sebum secretion

Excessive sebum production causes microbial growth and is the cause of bad body odor.

Inhibition of testosterone 5α-reductase

	IC 50 (µg/mL)	As a product
black tea extract	363.2	3.6%

Androgen Antagonist Inhibition

	IC 50 (µg/mL)	As a product
black tea extract	42.9	0.4%

Antioxidant effect

An unpleasant smell appears as a result of sebum oxidation.

Antimicrobial effect

Ability to eliminate odor

The reason for the smell are substances formed during the decomposition of sebum by the permanent microflora that lives on the skin: butyric, isovaleric and caproic acids. Black tea extract is especially effective against isovaleric acid.

Anti-acne effect

Functions of black tea extract

The main causes of acne

Clinical studies: antimicrobial effect

Against anaerobes such as P. acnes

Sample tested

0.02% black tea extract solution (equivalent to 2% BLACK TEA EXTRACT BG). control solution.

Application method

The cheek was treated with the test solutions

Grade

The accumulation of bacteria was scraped off 2 hours after applying the solutions, after which the inoculated medium was incubated for 2 days at 37°C under anaerobic conditions.

Antimicrobial effect (in vitro)

Additional Black Tea Benefits for Acne Prone Skin Care

Antioxidant effect
Decreased sebum secretion
Inhibition of lipase activity
Regulation of keratinization
Inhibition of free fatty acid oxidation
Inhibition of squalene oxidation
Stimulation of profilaggrin/filaggrin synthesis
Anti-inflammatory effect
Inhibitor of the activity of enzymes of the cyclooxygenase-2 (COX-2) group
Hyaluronidase activity inhibitor

The classical tea production technology includes the following stages: withering, rolling, fermentation, tea leaf drying, semi-finished product sorting and tea packaging.

To obtain tea, it is necessary to weaken the turgor of cells and give the sheet elasticity. This is achieved by removing a certain amount of moisture from the leaf, i.e., by drying it. At the same time, biochemical processes begin to occur in the raw materials: due to the partial oxidation of phenolic compounds, the activity of oxidoreductases and hydrolases increases, as a result of the formation of amino acids, sugars and pectin substances, the content of water-soluble substances increases (pectic substances give stickiness to the withered sheet); the number of essential oils; the content of vitamin C decreases. As a result of the complex of these changes, the leaf is physically prepared for rolling and biochemically for its fermentation. Withering can be carried out in natural and artificial ways, and the first method is applicable only in areas with a stable hot climate. Usually this operation is carried out on drying machines, which are similar in design to belt dryers. A normally withered leaf should contain 63-65% moisture. The duration of this stage (from 3 to 6 hours) depends on leaf moisture and air temperature, which is 38...44 ºС.

Twisting is accompanied by physical changes associated with the destruction of the cellular structure, which contributes to the release of cell sap to the surface and intensification of enzymatic processes. Biochemical processes, which only began during withering, are intensified when the tea leaves are rolled and fully proceed at the fermentation stage. They are associated primarily with the oxidative transformations of phenolic compounds and the formation of a complex mixture of products of various degrees of oxidation and condensation, as a result of which the tea leaf acquires a characteristic copper-red-brown color. The bitter taste of underoxidized catechins gradually disappears and a pleasant tart taste appears. Essential oils and aldehydes of green tea leaves undergo significant changes: the smell of greenery of fresh leaves disappears and a characteristic aroma of tea appears. As noted above, in addition to TCS, amino acids, sugars, carotenoids, flavonoids, and some other compounds take part in the formation of the aroma, taste, and color of tea. By adjusting the depth of these processes, it is possible to obtain tea with different organoleptic characteristics. At the same time, during rolling and fermentation, part of the tannin fraction, combining with proteins, passes into an insoluble state, which reduces the value of tea. This process is exacerbated by prolonged carrying out of these stages, as well as at a high fermentation temperature (over 35 ... 37 ° C).

The sheet is twisted on a roller (Figure 1), which is a cylinder 1 without a bottom, located above a round table 2 so that there is a small gap between them. In the center of the table there is a ribbed cell 3 in the form of a truncated pyramid. The cylinder is located eccentrically relative to the table. The presence of a ribbed cuvette increases the crushing ability of the roller, contributing to the twisting of the sheet. A cylinder with a ribbed cuvette is attached to a frame 4 resting on legs 5. The roller is driven by an electric motor 8 through a V-belt transmission 7 and a gearbox 6. Rollers can be single and double action. In the first, only the cylinder rotates, in the second - both the table and the cylinder, and the rotation occurs in opposite directions. A press in the form of a piston can be installed in the cylinder. With a piston, the roller will be closed, and without it - open. Twisting is carried out in three stages: at the first, open-type rollers are usually used, and at the second and third - closed type. The twisting process at each stage takes 30 ... 45 minutes. After each twisting, the tea leaf is sorted. Due to the heterogeneity of the tea leaf, different parts of the flush curl differently. At the first stage, the most tender leaves are rolled, which are separated during sorting and sent for fermentation. This fraction goes to the production of higher grades of tea. The main mass of the sheet is transferred to the second, then to the third twisting.

Figure 1 - Scheme of the roller.

Fermentation

Fermentation is the main stage in the production of black tea, which ultimately determines its quality. For fermentation, the tea leaf is placed in fermentation boxes, distributing it with a thickness of 4–8 cm, depending on the selected fraction (for the first fraction, the layer thickness is less). In order to prevent drying of the upper layers of the tea leaf and maintain the optimum temperature (22…24 °C) in the room where tea fermentation is carried out, a high relative humidity (95…98%) is maintained.

For an intensive course of oxidative processes, access to the leaf of a sufficient amount of oxygen from the air is provided. Fermentation lasts 2-3 hours.

During fermentation, due to oxidative enzymes and air oxygen, profound changes occur in the complex of tannins: the amount of catechins decreases, their bitter taste disappears, oxidation and polycondensation products of catechins are formed.

According to A.L. Kursanova, M.N. Zaprometov and R.M. Khoperia, during the oxidation of catechins, dimeric catechins (flobafen) are first formed, retaining P-vitamin activity and giving the infusion a slightly astringent taste without hot and golden red color. Under the action of polyphenol oxidase, catechins are oxidized to orthoquinones, which are oxidized to oxycatechin and paraoxycatechin spontaneously. Quinones are good oxidizing agents and interact with amino acids, oxidative deamination of free amino acids occurs with the formation of aromatic aldehydes: benzaldehyde, citral, lilac aldehyde and other carbonyl compounds, which add flavor to the finished tea and impart additional tones to its color.

Theaflavins and thearubigins are also products of enzymatic oxidation of tea catechins. Theaflavins give the infusion of long leaf black tea brightness and golden yellow color.

Dry tea contains about 2%. With further oxidation of theaflavins, thearubigins are formed - dull-brown substances that are products of the condensation of orthoquinones (or dicatechins) with amino acids.

In the infusion of low-grade teas, the transition of theaflavins to thearubigins is observed when the tea is cooled, it is expressed in the noborization of the extract. In a good quality tea, theaflavins should account for at least 25% of the color of the infusion.

The essential oils contained in the raw materials are converted, their amount increases due to the formed aromatic aldehydes. In the process of fermentation, free caffeine is obtained from tannic acid caffeine. All phenolic substances of tea are in an oxidizing state during deep fermentation, and the color of the tea leaves becomes dark. The content of ascorbic acid drops sharply. The amount of mono- and disaccharides decreases.

The fermented tea leaf has all the properties of finished black tea. To preserve these properties, it is dried, which not only removes moisture, but also inactivates enzymes. Drying is carried out at a temperature of 95 ... 100ºС. Tea is considered dried if the tea leaves do not bend, but break.

After drying, a semi-finished tea is obtained, which is a heterogeneous mixture, which must be divided into fractions by sorting. Pre-sorting is carried out after each stage of twisting, final - after drying. At the same time, delicate tea leaves are separated from coarse tea leaves and from impurities (untwisted plates, tea dust, hairs, etc.). As a result, tea is obtained that meets the standards of the enterprise, which is then used to prepare trade mixtures.

Granulated black tea

In India, Sri Lanka, Kenya and other tea-producing countries, they have largely abandoned the classical methods of rolling tea leaves in rollers and use Rotorwein, Legga, STS, etc. machines for this purpose, which are characterized by a more intense mechanical effect on the tea leaf. sheet.

The use of these machines makes it possible to develop highly extractive types of tea, replacing classical leaf teas.

The processing of tea, for example, using a CTC machine, is carried out as follows. The tea leaf is withered to a moisture content of 65-66%, after which it is rolled in open rollers for 40-45 minutes. The twisted mass is sorted, separating up to 20% of the tender fraction, which is fermented and dried separately. The large fraction is passed through the first, second and third STS machines equipped with tea-cutting knives. The raw material passed through the CTC machine is subjected to cutting, tearing and twisting. It represents homogeneous mass containing no intact cells. At the end of the line, a drum-type granulator is installed, with the help of which granules of a spherical shape with a diameter of 2-5.0 mm are obtained by punching, cutting and rolling. The color of this tea is more intense than with conventional fermentation. The STS machine is used in those regions of India where raw materials of relatively low quality are obtained: Madras, West Bengal, etc.

There is also a second method for the production of granulated tea (CTC type), in which up to 18% or more benign waste crumbs and grains and a binding agent are added, and then granules are obtained, which are dried to a moisture content of 3-4%.

Thus, there is a gradation of CTC granulated teas: CTC (broken) - from large leaves, the highest quality, CTC (faints) - from tea crumbs and CTC (will give) - from tea dust, of which the first is the highest quality.

Green tea

Green tea is produced from a varietal tea leaf, like black tea, but due to the peculiarities of obtaining it is a more valuable product than black tea, which is associated with a high content of catechins (when green tea is obtained, 90% of catechins are preserved), other biologically active substances, including vitamin C. Green tea has a strong stimulating, refreshing and tonic effect. If in the production of black tea the main stage is fermentation and the resulting changes in TCS, then in the production of green tea, on the contrary, the main goal is to prevent the oxidation of catechins and other changes in the tea leaf. The fewer such changes occur during technological process the higher the quality of the green tea. To this end, in the production of green tea, instead of the processes of withering, twisting and fermentation, the process of roasting (Chinese method) and steaming (Japanese method) of the tea leaf is provided, which are necessary to inactivate the enzymes, i.e. fix the green tea leaf. In addition, with such processing, due to the destruction of chlorophyll, the smell of fresh greens disappears, the leaf acquires some elasticity. Heat treatment leads to the formation of new flavors and aromas in green tea, and although changes in the chemical composition of the leaf are minor, they are necessary to obtain a high-quality product.

The technology for obtaining green leaf tea includes the following stages: fixing, drying, twisting a fixed leaf, drying, sorting and packaging. Fixation is carried out in steaming units, consisting of two conveyors - steaming and cooling. In the steaming department, the tea leaf is treated with sharp superheated steam at a temperature of 120 ºС and higher for 2 ... 3 minutes, and in the cooling department it is blown with air. Drying the steamed sheet is carried out in order to remove excess moisture and prepare it for the twisting operation. Drying is similar to the withering process in the production of black tea. The moisture content of the tea leaf during this treatment is reduced from 80 to 58 ... 62%.The duration of the process is 12…15 min, the optimum temperature is 100…110°C.

Fixed and dried tea leaves are subjected to twisting. Unlike the production of black tea, where deep biochemical transformations take place in the tea leaf at this stage, in the production of green tea, twisting is mainly a physical process necessary to give the leaf a curl. Twisting is carried out in open-type rollers for 80 minutes. When twisting a sheet, a large number of lumps are formed due to the presence of viscous pectin substances, therefore, when sorting a twisted sheet, for uniform removal of moisture during drying, the lumps are broken. After drying, green tea is sorted. This stage is carried out in the same way as when receiving black tea. The downstream fraction obtained during sorting is used for the production of tea concentrates and tonic soft drinks based on tea. Small tea leaves of green tea - grains and crumbs, as in the production of black tea, are used to produce granulated tea.

Red and yellow tea

Red and yellow tea occupies an intermediate position
between black and green tea, and yellow is closer to green, and red is closer to black tea. These types of tea harmoniously combine the aroma and taste of black tea with high physiological activity and medicinal properties green tea. Due to the fact that in the manufacture of red and yellow tea, the leaf undergoes partial fermentation, the content of TCS and other valuable substances in them is higher than in black. In addition, the partial occurrence of oxidative reactions leads to a more pleasant aroma, tart taste and intense infusion compared to green tea. The main producer of these types of tea is China.

The technology for producing red tea has its own characteristics. The withered leaf is subjected to only slight twisting, in which not its entire surface is destroyed, but only the cells located along the edges. In the course of subsequent fermentation, oxidative processes associated with TCS transformations proceed intensively precisely in these areas. Fixation is not subjected to raw materials, but to a partially fermented product. During fixation, carried out by frying the leaf, enzymes are inactivated, the oxidation of TCS stops and, at the same time, the chemical processes characteristic of for the production of green tea. An important role in the formation of the aroma of red tea is played by the heat treatment process, which is carried out for 2 ... 5 hours at a temperature of 65 ... 70 ° C.

Good varieties of red tea (oolongs) contain the maximum amount of essential oils, are distinguished by an intense floral aroma, high extractivity, and are almost twice as rich in catechins as black tea. By adjusting the degree of fermentation, you can get a tea that differs in appearance and color of the infusion.

The technology for obtaining yellow tea includes the following stages: withering, fixing, twisting, drying of the tea leaf, thermal exposure of the semi-finished product and tea sorting. To obtain high-quality yellow tea, it is necessary to slow down the oxidative processes in the tea leaf. This is achieved by using a withered and fixed tea leaf, because in the first complex of oxidative enzymes is contained unchanged, and in the second, the enzymes are inactivated, but the original substances are almost completely preserved. fresh leaf. The possible ratio of the withered and fixed leaves is from 2: 1 to 3: 1. When the withered and fixed leaves are twisted together, phenolic compounds are partially oxidized, which ensures the production of tea with a yellow-red infusion, a pleasant aroma and astringent taste. This technology was proposed by the Institute of Biochemistry. A.N. Bach RAS and NPO of the tea industry.

flavored tea

Flavored tea is made from any type of long leaf teas - black, green, yellow and red.

Most often, black tea of average quality is flavored, sometimes both high-grade and low-grade teas are flavored, including yellow and oolongs (red), called “pushongs” in flavored form.

There are several ways to flavor tea. The most ancient consists in mixing freshly prepared warm tea with fragrant flowers (jasmine, rose, gardenia, etc.) and other parts of plants, aging tea from several hours to one day, removing flavors from tea and drying it. The aroma of this tea can last up to 6 years. This flavoring method is used in China.

The second way is to add aromatic essences (usually synthetic) to the tea. Processing with aromatic essences of long leaf tea is carried out at the packaging stage.

This method of aromatization has become widespread in England and the USA.

The third way is that dried rose petals, jasmine, carnation, leaves of eugenol basil, geranium, mint and others are added to the finished tea in the amount of 3-13%.

Pressed tea

Two types of pressed tea are produced in Russia: green brick tea and black tile tea. Green brick tea is produced using a special technology from a coarse tea leaf, unsuitable for making high-quality long leaf tea.

The technology for obtaining green brick tea consists of two stages: obtaining semi-finished products (lao-cha) and pressing lao-cha. The semi-finished product of brick tea is produced at tea factories of primary processing and only during the leaf collection period.

Pressing is carried out in special factories throughout the year. As noted above, the semi-finished product is obtained using two types of raw materials: one type is used for the manufacture of the inner material of tea, and the other for the facing material, i.e. for the outer parts of the brick. For the facing material, a higher quality raw material is used than that used for the internal material.

The technology for obtaining a semi-finished product (lao-cha) includes the following stages: roasting, twisting, thermal exposure and drying of the tea leaf. The leaf is roasted for 2…3 minutes, while its temperature rises to 65….75 °C, which leads to partial inactivation of enzymes, destruction of chlorophyll, and the appearance of elasticity in the leaf. As a result, the bitter taste of green tea leaves disappears, and an olive tint appears. After twisting the fried sheet, it guides etsya on thermal exposure, which is carried out in special containers. The incoming sheet is compacted under the action of its own weight and kept in this state for several hours. Due to the ongoing oxidative processes, the temperature of the sheet is maintained at a constant level within 65...75 °C. In addition to the oxidation of phenolic compounds, other processes take place, due to which coloring substances are formed, which positively affect the color of the tea infusion. In addition, the interaction of phenolic compounds with proteins occurs with the formation of water-insoluble compounds, the proportion of free amino acids decreases; at the same time, the content of reducing substances and soluble pectin increases. The consequence of these transformations is a decrease in the content of extractive substances (by 15 ... 20%) compared to their amount in the fried leaf. Then the tea leaf is dried for 10 ... 15 minutesat a temperature of 85 ... 95 ºС to a residual moisture content of 8%. The resulting semi-finished product of lao-cha is used to obtain the finished product.

The semi-finished product received from the primary processing factories is sorted into categories and separately stored in batches suitable for the manufacture of facing material, and batches of lao-cha for the manufacture of internal material.

Green brick tea is obtained from the semi-finished product as follows. They make up mixtures of facing and internal materials, which are steamed separately. The purpose of this operation is to soften the semi-finished product and increase the binding properties due to the pectin substances contained in the material, which will facilitate the production of durable bricks at subsequent stages. Then the steamed material is placed in molds heated to 60…70 ºС, filling each with 200 g of facing material, then 1600 g of inner material and again 200 g of facing material. As a result, a brick weighing 2 kg is obtained.

Pressing is carried out on hydraulic presses under a pressure of 10 ... 11 MPa. The finished brick is kept in the mold for 1 hour to cool and harden. Then it is removed from the mold, the side faces are cut off and sent for drying. During drying, only 3...4% of moisture is removed, reducing the humidity to 12%, but the process takes 15...20 days. Brick tea is not allowed dry at high temperature, as premature drying and cracking of the surface layers occurs, while the inner material remains wet. Drying is carried out at a temperature of 34 ... 36 ° C and a relative humidity of 50 ... 55%. Green brick tea should be well pressed and not broken by hand, mass fraction tannin in it should be at least 3.5%; the infusion is red-yellow, the color of the boiled leaf is dark green with a dark brown tint.

Black brick tea produced in the form of tiles weighing 125 and 250 g, obtained by blending and pressing the grains and crumbs formed after sorting the semi-finished black tea in primary factories. Black tile tea is produced in the highest, first, second and third grades.

Humidity of tea - no more than 9%. With an increase in the grade of tea, the caffeine content increases from 1.8 to 2.2, and the tannin content from 8.0 to 9.1%. According to organoleptic indicators, black brick tea must meet the following requirements: the tea infusion changes from pure brownish with a dark red tint to premium to hazy dark brown with a brownish tint in the third grade; the aroma of premium tea is pleasant, full; taste with some hints of astringency, as the variety decreases, the aroma weakens, a rough and even rough taste appears.

All pressed types of tea are characterized by reduced hygroscopicity, compactness and transportability.

Extracted (instant) tea

Tea concentrates are a dry or liquid extract of black or green tea.

Tea-producing countries (India, Japan, China, Sri Lanka) get instant tea by processing green tea leaves, and countries in Europe and the USA - by extracting natural black or green long leaf tea with hot water and then drying the extract in spray dryers. The grade of instant tea is determined by the quality of the raw material.

Instant tea has the form of a powder, the individual particles of which are the smallest crystals.Such tea can be prepared in granules or in the form of tablets with powdered sugar and even with dried lemon juice; the latter are less hygroscopic than powder and more convenient.

Instant tea gives a good quality drink, completely soluble in hot water, its moisture content should not exceed 3%. Pack it in moisture-proof materials, store it in dry rooms.

Black tea concentrate

"Natural Black Tea Concentrate" is an extracted syrupy tea. The raw material for its manufacture is black long leaf tea of the 2nd and 3rd grades, coarsened parts of black and green long leaf teas used to prepare the extract, granulated sugar and lemon essential oil.

Tea concentrate is a syrupy liquid of dark cherry color with a weak tea aroma, astringent taste with a lemon tint. It contains at least 66% solids, including at least 60% sugar and at least 1% tannin.

To obtain a drink, freshly boiled water (per glass) is added to 2-2.5 teaspoons of the concentrate.

The concentrate is packed in glass or cans. Store in dry rooms at a temperature of 15-20 ° C for 10 months.

The method involves obtaining a cold infused tea leaf from a green tea leaf macerated and treated with tannase for a period of time sufficient to ferment the leaf and generate gallic acid and theaflavin. The fermentation is carried out in the presence of an oxygen-containing substrate in an amount sufficient to activate endogenous peroxidases, and the resulting fermented leaf is further dried to obtain a cold infusion tea leaf. Obtaining a mixture of said cold infusion tea leaf with tea leaf that has not been treated with tannase and an oxygen-containing substrate, extracting the tea leaf mixture with water to obtain a percolate containing tea solids, and heating the resulting percolate containing tea solids to obtain tea extract suitable when diluted with water to obtain a ready-to-drink tea beverage containing from 0.001 to 6 wt.% tea solids. This makes it possible to obtain shelf-stable ready-to-drink tea beverages. Tea beverages have excellent color and flavor characteristics and are derived from tea extract, which was obtained from cold infusion and standard tea leaves. Tea drinks retain their excellent characteristics without preservatives and caramel. 5 n. and 24 z.p. f-ly.

The present invention relates to a method for producing a tea extract and to a tea extract. In particular, the present invention relates to a method for obtaining a tea extract from a mixture of cold and hot tea leaf infusions. Surprisingly, it has been found that the obtained tea extract makes it possible to obtain a tea beverage with excellent taste, stability and color characteristics, and in particular when the tea extract is used to prepare a ready-to-drink beverage. In addition, excellent characteristics of a tea beverage essentially free of preservatives and artificial colors such as caramel have been surprisingly achieved.

After water, tea is the most popular drink consumed by people. The tea is very refreshing, both hot and cold, and has been manufactured industrially for many years. For example, Unilever's Lipton® tea is the leading tea brand in over 110 countries.

Today, modern scientists are exploring the unique potential of tea, which has a unique combination of natural antioxidants known as flavonoids, which may include catechins, flavonols, and flavonol glucosides. Regular consumption of tea can help improve vascular function, relieve stress, lower cholesterol levels, and increase vitality.

The antioxidants in tea are believed to reduce the risk of cancer. Indeed, studies show that antioxidants may reduce the risk of cancer in the upper regions. gastrointestinal tract, colon, rectum, pancreas and breast. In addition, in today's rush, many consumers prefer tea in the form of ready-to-drink beverages. However, such tea usually requires the addition of preservatives and/or artificial colors (such as caramel) which are required to give the product stability and color characteristics comparable to teas made from infusion of the leaves. However, the use of preservatives and artificial colors may deter consumers from consuming tea, as preservatives and artificial colors are often associated with health risks.

Thus, there continues to be a need for a tea beverage (and, in particular, a ready-to-drink tea beverage) that has flavor, stability, and color characteristics comparable to those of tea made from infusion of the leaves, yet free from preservatives and artificial colors. Thus, the present invention relates to a method for producing a tea extract and a tea extract, where the tea extract can surprisingly be used to produce a ready-to-drink tea beverage with taste, stability and color characteristics comparable to those of a tea obtained from a leaf infusion and, unexpectedly , essentially free from preservatives and artificial colors.

The prior art discloses methods for producing tea beverages. EP 0 939 593 B1 describes beverages with a high content of catechins.

US Pat. No. 6,780,454 describes cold water infused tea leaves and drinks made therefrom.

None of the documents mentioned above discloses a method for producing a tea extract and a tea extract, wherein the tea extract is obtained from a mixture of cold and hot tea leaf infusions, additionally, the tea extract unexpectedly makes it possible to obtain a tea drink with excellent taste characteristics, stability characteristics and color, while being substantially free of preservatives and artificial colors.

The first object of the present invention relates to a method for producing a tea extract and a tea extract containing, in no particular order, the steps:

(a) obtaining a mixture of cold infusion tea leaf and tea leaf, and extracting the tea leaf mixture with water to form a tea percolate containing tea solids, or

(b) extracting the cold infusion tea leaf to form a cold infusion percolate and extracting the tea leaf to form a leaf percolate, and combining the cold infusion percolate and the leaf percolate to form a tea percolate with tea solids, or

(d) optionally, preparing the tea extract by heating the leaf percolate, the cold infusion percolate, or both before combining, or heating the tea percolate with the tea solids.

The tea solids tea percolate, tea extract, or mixture thereof, when diluted with water, is useful to provide a ready-to-drink tea beverage containing from 0.001 to about 6% by weight of tea solids that is shelf-stable for at least about 25 weeks.

The second object of the present invention relates to a tea extract obtained by the method described in the first aspect of the present invention.

The third object of the present invention relates to a tea beverage obtained from tea percolate with tea solids, tea extract or mixtures thereof, as described in the second object of the present invention.

Used in the description of the present invention, the term extraction means contacting the leaves with water and preferably hot water to obtain a percolate. As used herein, the term tea solids percolate means a tea solids liquid obtained after extracting tea leaves and cold infusion tea leaves with water (preferably water containing less than about 200 ppm total dissolved solids of Mg, Zn and Al , less than 20 ppm in total, and preferably less than 10 ppm in water), wherein the total flavonoid content of the percolate is essentially the same as the flavonoid content of the dry raw tea leaf used for tea leaf and cold tea leaf. infusion. As used herein, the term extract means a tea solids liquid obtained by heating tea percolate with tea solids (from about 0.5 to about 50% by weight of tea solids from tea solids percolate, including extreme ranges), moreover, the tea extract comprises from about 0.5 to about 55 wt.% tea solids based on the total weight of the tea extract, including the extreme values of the limits. As used herein, the term beverage includes a ready-to-drink beverage, such as a ready-to-drink tea beverage, and in particular a ready-to-drink black tea beverage. As used herein, the term substantially free of preservatives and artificial colors means a content of less than about 0.5 wt. %, and most preferably does not contain preservatives and does not contain artificial colors. "Cold infusion tea leaf" means that green tea leaf (i.e. Camellia sinesis) has been macerated and treated with tannase for a period of time sufficient to ferment the leaf and generate gallic acid and theaflavin, the fermentation being carried out in the presence of an oxygen-containing substrate in an amount enough to activate endogenous peroxidases, and then the resulting fermented leaf was dried to obtain a cold infusion tea leaf, typically having about 2 to 6 times the content of isotheaflavin, epitheaflavinic acid and theaflagallin compared to conventional tea leaf. Such a cold infusion tea leaf is described in US Pat. No. 6,780,454, the disclosure of which is incorporated herein by reference in its entirety.

"Tea leaf" means tea leaf from Camellia sinesis that has not been treated with tannase and an oxygenated substrate, preferably regular leaf black tea, eg available from Unilever. "Shelf-stable" means that Hunter Haze's starting value is less than about 25, the original color saturation (L) value is from about 15 to about 45, the original red color value (a) is from about 10 to about 40, and the original the yellow value (b) is from about 8 to about 30, and the final value is preferably no more than 6 and most preferably no more than 3 units below the initial values after storage at room temperature for at least about 25 weeks, with about 12 hours of light each day, and all measurements were taken on a Hunter Lab DP 9000 spectrophotometer at room temperature.

There is no restriction as to how the tea percolate containing tea solids is prepared, provided that it is the product of contacting cold infused tea leaves and tea leaves with water. However, in a preferred embodiment of the present invention, a tea percolate containing tea solids is obtained from an extraction process of cold infusion tea leaf and tea leaf that are mixed together (including cold infusion tea leaf and tea leaf extracts obtained from leaf in tea bags). There are no restrictions on how the cold brew tea leaf and the tea leaf are extracted, but extraction in an extraction column is preferred. Typically, the extraction is carried out at a temperature of from about 20 to about 99°C, and preferably from about 25 to about 95°C, and most preferably from about 40 to about 60°C, including the extreme values of the limits. The extraction can be carried out at any pressure, provided that a tea percolate with tea solids can be obtained. However, as a rule, the pressure at which the extraction is carried out is approximately atmospheric, and, as a rule, the flow rate of water during extraction is from about 75 to 200 ml/min, preferably from about 80 to 175 ml/min, and most preferably from about 110 to 140 ml/min, including extreme limits.

With regard to the amount of cold brew tea leaf and tea leaf used, it is generally in a weight ratio of from about 80:20 to about 20:80, and preferably from about 70:30 to about 30:70, and most preferably from about 40:60 to about 60:40 (cold infusion tea leaf: tea leaf respectively), including extreme weight ratios. The selected ratio can be used to obtain a mixture of tea leaf and cold infusion tea leaf, which can be extracted separately, after which the resulting cold infusion percolate and leaf percolate (respectively) can be combined to obtain a given tea percolate with tea solids. If the latter approach is preferred, the ratio of cold infusion percolate to leaf percolate after mixing should be comparable to that of tea percolate with tea solids obtained by extracting a mixture of cold infusion tea leaf with tea leaf at the above-determined leaf ratios. Typically, tea percolate with tea solids contains from about 0.5% to about 50%, and preferably from about 2.5% to about 25%, and most preferably from about 3.0 to about 10%, by weight of tea solids, including extreme limits. Such tea solids tea percolate can be clarified by filtration to remove molecules with a molecular weight (Mm) of more than about 3000, and such a filtration clarification step includes a standard separation based on centrifugation technology and filtration technology.

When preparing a tea beverage, the tea percolate with tea solids can be diluted with water. Water can be plain water or include gas (e.g., carbonated), and a tea beverage (i.e., a ready-to-drink tea beverage) can typically include from about 0.001 to about 6 wt.% tea solids (including extreme limits) and is stable when stored at for at least about 25 weeks.

In a preferred but optimal embodiment of the present invention, the tea extract may be prepared by heating the leaf percolate, the cold infusion percolate, or both, before combining or heating the tea percolate with the tea solids. Therefore, as used herein, the term tea extract means a product obtained by heating a percolate with tea solids, or a product obtained by heating a tea leaf percolate, a cold infusion percolate, or both before being combined. In the most preferred embodiment, the optimum embodiment of the present invention, the tea percolate with tea solids is heated to produce a tea extract.

In preparing the preferred tea beverage, the tea extract obtained by heating tea percolate with tea solids can be diluted with water. The water may be plain water or include gas (e.g., carbonated), and the tea beverage (i.e., ready-to-drink tea beverage) can typically include from about 0.01 to about 6 wt.% tea solids and is shelf stable. for at least about 25 weeks, and preferably at least 35 weeks, and most preferably at least 39 weeks. The preferred ready-to-drink tea beverage preferably comprises from about 0.02% to about 3%, and most preferably from about 0.1% to about 0.6%, by weight of tea solids, including extreme ranges. In addition, the preferred ready-to-drink tea beverage is preferably obtained by diluting the tea extract cold water(e.g., about 20 to 28°C), in addition, the tea beverage may preferably be hot-filled or packaged hot in a predetermined consumer-friendly package as described in US Pat. No. 5,529,796, which is incorporated herein by reference in its entirety.

When a percolate, such as a tea solids tea percolate, is heated, such a step is generally carried out in a manner (which is free from oxidizing conditions, e.g., less than 2 ppm dissolved oxygen in the percolate) to induce a Maillard reaction, glycosamine production, reconfiguration glycosamine, the interaction of amino acids and/or protein with carbohydrates present in the tea leaf, or a combination thereof.

As a rule, heating is carried out at a temperature from about 70 to about 98°C, and most preferably from about 78 to about 97°C, including the extreme values of the limits. The percolator flow rate during heating is typically about 1 to about 3 ml/minute, and preferably about 1.3 to about 2.6 ml/minute, and most preferably about 1.5 to about 2. 2 ml/minute including extreme limits. In the most preferred embodiment of the present invention, the heating step is carried out in a device substantially free of oxygen, and most preferably substantially free of conditions that could cause oxidation of the tea components in the percolate being heated to produce an extract.

The ready-to-drink tea beverage of the present invention preferably has a Hunter Haze score of less than about 20, and most preferably less than about 15; a color saturation index (L) of about 15 to about 45, a red index (a) of about 15 to about 38, and most preferably of about 25 to about 35, a yellow index (b) of about 15 to about 28, and most preferably from about 20 to about 26, including extreme limits, after storage for about 35 weeks, and most preferably after 39 weeks.

It is within the scope of the present invention to use well-known additives in the preparation of the ready-to-drink tea beverage of the present invention. Such additives include a chelating agent, a sequestrant, a flavor, a vitamin, a sweetener, fruit juice, herbal/plant extracts, surfactants (such as sorbitan monolaurate and sorbitan monopalmitate), acidifier (until a pH of about 2.5 to 6.5 is reached), bitterness blockers, additional components natural tea (such as catechins, caffeine) and the like. When used together, these optional additives represent less than about 35% by weight of the total beverage weight.

The packaging used to package the ready-to-drink tea beverage of the present invention is limited only by its safety and consumer friendliness. As a rule, such packaging is a bottle (PCT or glass), cans or Tetra Pak packaging.

The following examples facilitate understanding of the present invention and do not limit the scope of the claims set forth in the appended claims.

A mixture of black tea leaf (Camellia sinesis) and cold infusion tea leaf is obtained in a weight ratio of about 55:45, respectively. The resulting mixture is extracted with hot water at a flow rate of about 125 ml/min and at a temperature of about 50°C to obtain a tea percolate with tea solids. The latter is subjected to a centrifugation step to remove molecules with a molecular weight (Mm) greater than about 3000 (6000 G in less than about 30 seconds) and the resulting tea solids tea percolate has a solids content of about 3.5% by weight.

The tea percolate with tea solids is heated (to a temperature of about 88° C.) under sealed conditions, in the absence of oxygen and at a flow rate of 1.8 ml/minute. The resulting tea extract is diluted with water to provide a ready-to-drink beverage of the present invention (0.28 wt% tea solids and free of preservatives and artificial color).

The process of Example 1 is repeated, except that 100% black tea leaf is used instead of a mixture of black tea leaf and cold infused tea leaf, and a tea percolate with tea solids according to Example 1 is obtained. available ready-to-drink tea drinks, and the drink does not contain artificial colors (about 0.002 wt.%).

Qualified tasters evaluated the ready-to-drink teas prepared in Examples 1 and 2, along with commercially available ready-to-drink teas prepared with preservatives (eg, sorbates) and artificial colors (eg, caramel). All tasters concluded that the ready-to-drink teas prepared according to Example 1 (free of preservatives and artificial colors) had the best taste characteristics and appearance traditional ready-to-drink teas with preservatives and artificial colors. In addition, the Haze, L, a and b values of the ready-to-drink beverages prepared according to Example 1 were comparable to those of traditional ready-to-drink teas with preservatives and artificial colors and are shelf stable for at least about 39 weeks. .

The results show that the ready-to-drink beverage of the present invention has best taste and color stability and characteristics comparable to those of artificially colored ready-to-drink tea beverages.

The cold infusion tea leaf and the conventional non-tannase-treated leaf tea mixture were separately extracted to obtain a cold infusion tea leaf percolate and a traditional tea leaf percolate. Extraction in both cases was carried out at a temperature of about 50°C and other conditions according to Example 1. The obtained solids content in the cold infusion tea percolate and traditional tea percolate was 3.09% and 2.96%, respectively. The percolates were mixed in a ratio of 50% to 50% and subjected to heating at a temperature of about 80°C to obtain an extract long-term storage. From the obtained extract, after diluting it with water, a ready-to-drink tea drink was obtained, containing about 0.28% solids and free from preservatives and artificial colors, which had the characteristics of the tea of Example 1.

Separately, percolates of cold infusion tea leaf and traditional leaf tea blend were obtained as described in Example 4. Thereafter, the obtained percolates, also separately, were subjected to heating at a temperature of about 80°C to obtain cold infusion tea extract and traditional tea extract. The obtained extracts of cold infusion tea and traditional tea were mixed under aseptic conditions in a ratio of 35:65. From the extract obtained, after dilution with water, a ready-to-drink tea drink was obtained with 0.28% solids and free of preservatives and artificial colors, which had higher taste and color characteristics than the tea according to Example 2.

CLAIM

1. A method for obtaining a tea extract, including:

obtaining a mixture of said cold infusion tea leaf with tea leaf that has not been treated with tannase and an oxygen-containing substrate,

extracting the mixture of tea leaves with water to obtain a percolate containing tea solids, and

heating the obtained percolate containing tea solids to obtain a tea extract suitable when diluted with water to obtain a ready-to-drink tea beverage containing from 0.001 to 6 wt.% of tea solids and is shelf-stable for at least 25 weeks .

2. The method of claim 1, wherein the tea extract contains from 0.5 to 55% by weight of tea solids.

3. The method of claim 1 wherein the ready-to-drink beverage is shelf stable for 35 weeks.

4. The method of claim 3 wherein the ready-to-drink beverage is shelf stable for 39 weeks.

5. The method according to any one of claims 1 to 4, wherein the cold infused tea leaf and the tea leaf that has not been treated with tannase and an oxygenated substrate are used in a weight ratio of 80:20 to 20:80.

6. The method of claim 5, wherein the cold infusion tea leaf and the tea leaf are used in a weight ratio of 70:30 to 30:70.

7. The method of claim 6 wherein the cold infusion tea leaf and the tea leaf are used in a weight ratio of 60:40 to 40:60.

8. The method according to claim 1, wherein said percolate is heated at a temperature of 65 to 99° C. with a flow rate of 1 to 3 ml/min.

9. The method according to claim 8, in which the heating of the percolate is carried out under conditions free from oxidation.

10. A method for obtaining a tea extract, including:

obtaining a cold infused tea leaf from a green tea leaf macerated and treated with tannase for a period of time sufficient to ferment the leaf and generate gallic acid and theaflavin, the fermentation being carried out in the presence of an oxygen-containing substrate in an amount sufficient to activate endogenous peroxidases, the resulting fermented the leaf is further dried to obtain a cold infusion tea leaf,

extracting the cold infusion tea leaf to obtain cold infusion tea leaf percolate,

extracting the tea leaf that has not been treated with tannase and the oxygenated substrate to obtain a tea leaf percolate, combining the cold infusion tea leaf percolate and the tea leaf percolate, and

heating the combined tea solids-containing percolate to produce a tea extract suitable when diluted with water to form a ready-to-drink tea beverage containing 0.001 to 6 wt. % tea solids and is shelf-stable for at least 25 weeks .

11. The method of claim 10, wherein the tea extract contains 0.5 to 55% by weight of tea solids.

12. The method of claim 10 wherein the ready-to-drink beverage is shelf stable for 35 weeks.

13. The method of claim 12 wherein the ready-to-drink beverage is shelf stable for 39 weeks.

14. The method according to any one of claims 10 to 13, wherein the cold infusion tea leaf and the tea leaf that has not been treated with tannase and an oxygenated substrate are used in a weight ratio of 80:20 to 20:80.

15. The method of claim 14, wherein the cold infusion tea leaf and the tea leaf are used in a weight ratio of 70:30 to 30:70.

16. The method of claim 15 wherein the cold infusion tea leaf and the tea leaf are used in a weight ratio of 60:40 to 40:60.

17. The method according to claim 10, wherein said percolate is heated at a temperature of 65 to 99° C. with a flow rate of 1 to 3 ml/min.

18. The method according to claim 17, wherein the heating of the percolate is carried out under conditions free from oxidation.

19. A method for obtaining a tea extract, including:

extracting the cold infusion tea leaf to obtain a cold infusion tea leaf percolate, and heating the percolate to obtain a cold infusion tea leaf extract, extracting the tea leaf which has not been treated with tannase and an oxygen-containing substrate to obtain a tea leaf percolate, and heating the percolate to obtain tea extract from the tea leaf, and

combining the obtained tea leaf extracts and cold infused tea leaf extracts to obtain a tea extract suitable when diluted with water to obtain a ready-to-drink tea beverage containing from 0.001 to 6 wt.% of tea solids and is storage stable for at least 25 weeks.

20. The method of claim 19, wherein the tea extract contains from 0.5 to 55% by weight of tea solids.

21. The method of claim 19 wherein the ready-to-drink beverage is shelf stable for 35 weeks.

22. The method of claim 21 wherein the ready-to-drink beverage is shelf stable for 39 weeks.

23. The method according to any one of claims 19 to 22, wherein the cold infused tea leaf and the tea leaf that has not been treated with tannase and an oxygenated substrate are used in a weight ratio of 80:20 to 20:80.

24. The method of claim 23, wherein the cold infusion tea leaf and the tea leaf are used in a weight ratio of 70:30 to 30:70.

25. The method of claim 24, wherein the cold infusion tea leaf and the tea leaf are used in a weight ratio of 60:40 to 40:60.

26. The method according to claim 19, wherein said percolates are heated at a temperature of 65 to 99° C. with a flow rate of 1 to 3 ml/min.

27. The method of claim 26, wherein the heating is carried out under conditions free from oxidation.

28. Tea extract obtained by the method according to any one of the preceding claims.

29. A ready-to-drink beverage obtained from a tea extract according to claim 28.