METHOD OF TEA PREPARING Russian patent published in 1994 - IPC

FIELD: food industry. SUBSTANCE: in the course of tea production the following components are added to the mixture of dried-cured and fixed tea leaves at curling stage: Acanthopanax sessiliflorus or Kolopanax septemlobus or Aralia, or shizandra, or Oplopanax elatus, or ginseng, or Eleutherococcus senticosus, or rosewort, or bottle tree, or rose bay leaves, or Pol-Pala herb, or rose flowers; and/or ginseng, or E. senticosus, or Leuzea carthamoides, or O. elatus, or Aralia, or rosewort roots; and/or a mixture of leaves and roots of E. senticosus, or ginseng, or rosewort, or O. elatus, or Aralia; and/or a mixture of leaves and roots of E. senticosus, sea kale powder, common balm herb, or rose bay and E. senticosus leaves, or leaves and roots of Bergenia crassifolia and rosewort roots, or E. senticosus leaves and sea backthorn fruits, or rosewort roots, sea backthorn fruits and common balm herb, or dew-berry leaves and E. senticosus roots, or birch Inonotus obliquus powder and mistletoe leaves, or water pepper herb and rose fruit, or E. senticosus and rose leaves, or ginseng and sea backthorn leaves; and/or extracts of shizandra fruit, Aralia root, O. elatus root, rosewort root, E. senticosus root, ginseng root, bottle tree leaves, rose bay leaves, sika deer, Siberian stag, papaya fruit. EFFECT: enhanced quality of tea. 9 cl, 6 tbl