GREEN TEA PRODUCTION METHOD Russian patent published in 2014 - IPC A23F3/00 

FIELD: food industry.

SUBSTANCE: hardened, coarse and second year tea leaves are treated in a 5% culinary salt solution at the solution temperature equal to 20-22°C during 44-72 hours, depending on leaves coarseness, and washed. Then one performs raw material fixation (steaming) in a pseudofluidised layer apparatus during 16-18 minutes with the help of ultra-violet rays with simultaneous supply of acute water steam in 4 one minute's portions with 2 minutes' intervals at a temperature of 112-115°C under a pressure of 1.8-2.5 atm. Tea leaf is slightly dried till moisture content is equal to 61-62%, cut, twisted, maintained on trays during 60-120 minutes. Drying is performed at a temperature of 100-105°C till residual moisture content is equal to 3-5%.

EFFECT: manufacture of a product with high organoleptic indices, without a bitter taste and undesirable colouration, by way of hardened, coarse and second year tea leaves processing.