FIELD: tea industry. SUBSTANCE: tea composition contains 80-85% of large-leaf tea fraction prepared after the second twisting with size of tea particles of 25-40 mm, and 15-20% of large-left tea fraction prepared after green sorting and after dry sorting with size of tea particles 20-25 mm. All fractions are subjected to all stages of fermentation and drying. EFFECT: higher organoleptical properties of tea enriched with biologically active substances.
| Title | Year | Author | Number |
|---|---|---|---|
| GREEN TEA PRODUCTION METHOD | 2019 |
|
RU2737354C1 |
| TEA OF WILLOW HERB LEAVES | 2018 |
|
RU2689726C1 |
| TEA | 2001 |
|
RU2259754C2 |
| TEA | 2006 |
|
RU2292151C1 |
| METHOD OF PRODUCING TEA FROM ROSEBAY | 2018 |
|
RU2692619C1 |
| METHOD FOR PROCESSING DRY BLACK TEA, TEA RAW MATERIALS | 2018 |
|
RU2683474C1 |
| BLACK TEA PRODUCTION | 2008 |
|
RU2470519C2 |
| TEA | 2001 |
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RU2259755C2 |
| METHOD FOR PRODUCING BLACK TEA | 2001 |
|
RU2259753C2 |
| BEVERAGE FROM ROSEBAY LEAVES WITH INCREASED CONTENT OF POTASSIUM, MAGNESIUM, ALANINE, VITAMIN B6 AND GAMMA-AMINOBUTYRIC ACID | 2020 |
|
RU2739950C1 |
