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Fermented black tea extract. 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 the chemical composition of the leaf and obtaining the highest quality tea from the raw material.

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 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 smell - 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" (by definition, 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

Black tea consumption reduces DHT levels ( DHT , dihydrotestesterone) in men by 72% and increases testosterone levels by 35%. Finasteride 5mg (Propecia/Proscar) reduces DHT levels in men by 70%.

What is Theaflavin?

Theaflavin is a substance found in the leaves of Camellia Sinensis or the Tea Bush. These leaves and leaf buds undergo a process called enzymatic oxidation, creating three by-products from theaflavin: theaflavin-3-gallate, theaflavin-3-gallate, and theaflavin-3,3-digallate. These flavonoids are found at the highest concentration in black tea.

Theaflavin has been studied and has many health benefits, with bioactive properties as an antioxidant, antiviral, and anticancer agent.

Promotes cardiovascular health by reducing blood pressure and prevent heart disease. It has preventive properties against Parkinson's disease.

The unique extracts found in black tea, theaflavins, have a positive effect on arterial health. Theaflavin protects against cholesterol and helps maintain healthy circulation.
Black tea flavonoids have strong antioxidant properties that help against oxidative damage to cells and tissues by free radicals. Theaflavin regulates key inflammatory mediators in the body, thereby helping to maintain cellular integrity.

When it comes to hair growth, theaflavin can help in several different ways.

Theaflavin and DHT.

Dihydrotestosterone or DHT is a sex steroid and androgenic hormone that is created as a by-product of testosterone. Testosterone is essential for normal sexual function and is the precursor to DHT.

About 5 - 10% of circulating free testosterone is converted to DHT by the enzyme 5-alpha reductase. While DHT plays a vital role in secondary male characteristics such as facial hair, voice, muscle mass, it also has some negative side effects for hair loss if there is an imbalance.

In men with a genetic susceptibility to hair loss (androgenetic alopecia), DHT does not directly cause hair to fall out, it restricts the follicles from properly producing hair growth.

When DHT attaches itself to the oil gland of the hair follicle, it stops the delivery of essential vitamins, minerals and proteins to nourish the follicles. This greatly reduces the average lifespan of the follicles, leading to shrinkage and ultimately poor development.

DHT found in the scalp is more potent than DHT in other areas of the body.

Theaflavin has several effects on DHT. Black tea may contain compounds that prevent 5-alpha reductase enzyme activity from converting free testosterone to dihydrotestosterone, thereby mitigating the effect of DHT on hair loss.

Inflammation can also contribute to hair loss when certain chemicals such as free radicals and DHT damage the mitochondria in the hair. This triggers a series of events that eventually leads to cellular apoptosis or cell death, which leads to hair loss and no further growth.

Because theaflavin extract has strong antioxidant properties, it can help mitigate oxidative damage in tissues. It can also regulate anti-inflammatory activity in the body by regulating cells that influence inflammatory responses in the scalp.

Black tea extract promotes hair growth. Various combinations.

Impact on prostate cancer.
The phytocomponents of soy and the bioactive components of tea synergistically inhibit androgen-sensitive human prostate tumors.

In Asia, where consumption soy products and tea consumption is very high, aggressive prostate cancer is significantly less common in Asian men.

Soy Phytochemical Concentrate (SPC), black tea and green tea significantly reduce oncogenicity. SPC and black tea also significantly reduced tumor final weights. The combination of SPC and black tea synergistically inhibits prostate tumorigenicity, final tumor weight, and lymph node metastases, in vivo. The combination of SPC and green tea synergistically inhibits tumor final weight and metastasis, and significantly reduces serum testosterone and DHT concentrations in vivo. Inhibition of tumor progression is associated with a decrease in tumor cell proliferation and tumor angiogenesis.

Combined effects of soy and tea on DHT concentrations.
Black tea may contain ingredients that inhibit the activity of 5-alpha reductase, the enzyme that converts testosterone to dihydrotestosterone, and reduce DHT levels by up to 72%.
The study also showed that drinking green tea in combination with concentrated soy isoflavones significantly reduced DHT levels, and to some extent testosterone levels.

The combination of black tea with capsaicin.

Chinese black tea extract greatly promotes hair growth. This effect is enhanced synergistically with capsaicin (hot red pepper), which has no effect on hair growth by itself.

The benefits for people with androgenetic alopecia are significant.
Drinking black tea or black tea extract (theaflavins) reduces DHT at the same level as finasteride (Propecia). Also, the simultaneous use of soy isoflavone or soy isoflavone with green tea extract will produce an additive effect.
Studies on the effect of soy on male reproductive hormones have not revealed any negative effects.

In addition, green tea extract has been found to inhibit androgen receptor signaling and inhibit 5-alpha reductases. Green tea and grape seed extracts combined with taurine stop hair loss and promote hair growth.

Replacement for Finasteride and Minoxidil.

Finasteride has a number of side effects, including the frequent occurrence of gynecomastia, as well as potential neurological side effects, decreased libido. For me, these are important arguments in order to use natural, healthy and more economically effective method to lower blood levels of DHT, which can be reduced to levels equivalent to finasteride (Propecia).
Black tea extract simultaneously raises testosterone levels and, unlike Finasteride, which has the opposite effect, increases libido and sexual behavior.

Studies have also shown that black tea has mechanisms that are also similar to minoxidil.

Minoxidil contains the chemical moiety nitric oxide and acts as a nitric oxide agonist. Similarly, with potassium channels, resulting in hyperpolarization of cell membranes. This special effect of minoxidil is formulated with a combined combination of amino acids and vitamins in a hair growth formula, which can be read in the article
Minoxidil is a vasodilator. Due to the expansion of blood vessels and the opening of potassium channels, it allows more oxygen to enter the blood and nutrients to the follicles.Minoxidil is ineffective for a large area of hair loss.

Studies show that green and black tea, as well as oral minoxidil, regulate nitric oxide (NO) and act as vasodilators ( vasodilators). But unlike minoxidil, which can produce dangerous cardiovascular side effects, black and green tea extracts provide a myriad of anti-aging benefits, dramatically improve cardiovascular health, increase insulin resistance and hypertension, reduce inflammation and reduce overall risk of developing most types of cancer.

Unlike Finasteride and Minoxidil, black tea extract not only causes absolutely no sexual side effects, but increases libido, testosterone while lowering DHT, plus has a number of benefits for both hair and overall health.

Formulas

Soy is a phytoestrogen and has certain disadvantages with long-term use, it should be taken in short courses of 1 month with breaks of 2 months. But since Theaflavin increases healthy testosterone in men and has a positive effect on libido, soy is balanced with a short intake and brings its big pluses.
These formulas are suitable for men and women in terms of prevention, nutrition and hair growth, as well as the treatment of androgenic hair loss.
1) For the prevention of hair loss, hair nutrition, acceleration of hair growth, hair density - one component from part 1 plus one or all components from part 2 of the table. For example, Theaflovin + Grape Extract + Red Pepper + Taurine. You can use only Theaflovin or Black Tea Extract, which will also show its positive results, but in combination with additional components it works much better. On time 3 months through 1-2. You can also include soy isoflavone in this formula, but take it for 1 month in 1-2 months. Take the entire formula for a year or more.

2) For the treatment of androgenetic alopecia 1 + 2, 1 + 3 or 1 + 2 + 3.

3) For the prevention and treatment of prostate cancer, one component 1 + 3, 1 + 2 + 3. Reception on an ongoing basis until visible results. Soy take 2-3 months in 1-2 months.

Where to get theaflavin.

The easiest way to consume theaflavin is through black tea in the form of a drink. Approximately five cups of strong black tea on a daily basis is recommended in order to reap the maximum benefit. But since tea contains caffeine, it can cause some side effects such as nausea and irritability.

An alternative method of consumption is in the form of supplements. Around 350mg of Theaflavin per day may be enough to start seeing benefits, although this number may vary based on personal variables such as weight and age. There were no reports of adverse side effects.

SOURCES AND LITERATURE

1. Arent, S., Senso, M., Golem, D., & McKeever, K. (2010, February 23).The effects of theaflavin-enriched black tea extract on muscle soreness, oxidative stress, inflammation, and endocrine responses to acute anaerobic interval training: A randomized, double-blind, crossover study. Retrieved October 17, 2016, from https://jissn.biomedcentral.com/articles/10.1186/1550-2783-7-11

2. Urysiak-Czubatka, I., Kmieć, M. L., & Broniarczyk-Dyła, G. (2014, September 8).Assessment of the usefulness of dihydrotestosterone in the diagnostics of patients with androgenetic alopecia. Retrieved October 17, 2016, from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4171668/

Dmitry Pushkar 5 of 5

Black tea consumption reduces DHT (DHT, dihydrotestosterone) levels in men by 72% and increases testosterone levels by 35%. 5 ...

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 leaves with water and preferably hot water to obtain 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 may 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 prepared by diluting the tea extract with cold water (e.g., about 20 to 28° C.), furthermore, the tea beverage can preferably be filled hot or packaged hot in predetermined consumer-friendly packaging as described. in US patent 5529796, the description of which is introduced here 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 a package of tetrapacks.

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.

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. Market of multifunctional cosmetics for the treatment of problematic skin is gaining popularity, focusing on both products that eliminate the causes of acne, and on their treatment, which includes 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 use useful properties tea in the cosmetic industry is somewhat more 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

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.

It has been scientifically proven that black matcha has many beneficial 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. Chemical composition 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 medicines 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%,