ROSEBAY TEA PRODUCTION METHOD Russian patent published in 2014 - IPC A23F3/00 A23F3/34 

FIELD: food industry.

SUBSTANCE: method involves raw material curing, milling into particles sized 2-6 mm, fermentation and drying. The tea raw material is represented by rosebay stalks, leaves and flowers picked from 20-30 cm high plants (when not wet on account of dew or rain) from the third decade of May in the moderate climatic zone of Russia and to the moment when rosebay stalk vegetative fibres harden. Rosebay curing is performed until moisture content is 70-75%. Curing shall be performed no later than 5 hours after the raw material picking. Fermentation is performed during 12-48 hours within premises where the air temperature is 20-28°C and relative humidity is equal to 70-75%. Drying is performed under natural conditions in the wind outdoors, with rosebay treated with direct or diffused sunlight during 6 hours until moisture content is 8-10%.

EFFECT: ensuring improved quality of teat due to ensuring the possibility to preserve biologically active substances by way of more prolonged staged fermentation.

2 cl