METHOD FOR PRODUCTION OF TEA WITH ADDITIVES Russian patent published in 2012 - IPC A23F3/40 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Tea and vegetal components are treated together. The vegetal raw material is represented by cherry leaves, black-currant leaves, nettle leaves, peppermint leaves, sage leaves, St.-John's wort herb, yarrow herb, tickseed herb and origanum herb at the preset ratio of the initial components, wt %. The vegetal raw material is dried using infrared drying at a temperature of 40-50°C during 60-90 minutes, moisture weight fraction being no more than 14%. The dried raw material is added to black beichao tea. The mixture is placed into the blending machine and stirred during 5-6 minutes, rotation frequency being 4-5 rpm. The ready product is pre-packed and packed. During pre-packing the product is not dusted and does not form fine suspension and sediment during brewing.

EFFECT: inventions group is aimed at production of a product with improved organoleptic indices, the technological process simplification, tea products range expansion, enhancement of the organism resistance to influence of environmental factors.

6 cl, 4 ex