METHOD OF PREPARING TEA PRODUCT Russian patent published in 2002 - IPC

FIELD: tea branch of food industry. SUBSTANCE: method involves blending of dry raw material with residual humidity not higher 19% and particles size from 0.3 to 7.5 mm. Raw material is black baikhovi tea, stevia and medicinal vegetable raw material which are taken for withdrawal of stevia sweetness from a row: hibiscus petals, peppermint leaves, dog rose fruits, hawthorn fruits, St.Johnswort herb, camomile flowers, origanum herb, thyme herb, hawthorn flowers, linden flowers, currant leaf, and/or foxberry leaf, balm leaf, magnolia vine, rosewort, fennel, bergenia, ashberry fruits, grape leaf or their mixture. Raw material is blended in a blending drum at frequency of revolutions up to 120 rpm depending on density and homogeneity of raw material components for 10 min depending on characteristics of used blending drum. EFFECT: broadened assortment and increased quality of tea products possessing ability of beneficial action to human immune system and organism. 5 ex