TEA BEVERAGE (VERSIONS) AND ITS PRODUCTION METHOD Russian patent published in 2014 - IPC A23F3/00 

FIELD: food industry.

SUBSTANCE: rosebay willowherb is sorted, air-dried till moisture content is equal to 55-65% at a temperature of 20-24°C during 24 hours, twisted manually or with the help of mechanical rollers, fermented during 3-4.5 hours at a temperature of 28-32°C till formation of a specific dark colour with a slight dark-green tone and a fruit flavour; then one performs drying, till residual moisture content is equal to no more than 12%, in the convection-type dryer at a temperature of 55-60°C during 3-4 hours; then one performs blending and stirring with black loose-leaf and dried vegetal raw material additives in the blending drum at 4-5 rpm during 5-6 minutes. According to the invention, the said method envisages production of a tea beverage including initial components at the following ratio, wt %: rosebay willowherb - 25.0; common nettle leaves - 12.5; origanum herbs - 6.25; peppermint leaves - 6.25; black loose-leaf tea - 50.0. Additionally, the said method envisages production of a tea beverage including the initial components at the following ratio, wt %: rosebay willowherb - 55.6; black-currant leaves - 5.55; common nettle leaves - 5.55; black loose-leaf tea - 33.3.

EFFECT: tea products range expansion, preservation of the properties of vegetal raw material additives introduced into the tea beverage, production of a tea beverage with increased content of polyphenols and pronounced antioxidant effect; the tea beverage enhances the organism resistance to infectious germs and harmful environmental impacts, strengthens vessels and reduces the risk of development of cardiovascular, endocrine and allergic diseases, normalises arterial pressure and activates cell aging retardation processes.

3 cl, 2 ex