ROSEBAY TEA PRODUCTION METHOD Russian patent published in 2015 - IPC A23F3/34 

FIELD: food industry.

SUBSTANCE: one performs rosebay leaves collection. One proceeds with air-drying not later than 4 hours after rosebay collection with raw material layer 40-50 mm thick. From the beginning of blooming in June and to the end of blooming in August, air-drying lasts 26 - 12 hours. Raw material is milled and granulated. One performs fermentation of raw material with layer 120-150 mm thick during 24-26 hours. During fermentation, one proceeds with milled rosebay raw material placement into vessels, compaction, air squeezing-out, covering with a cotton fabric, then - with heat insulation material and moisture-proof material. One performs drying with layer 10-15 mm thick during 2-4 hours at a temperature of 50-60°C and packaging.

EFFECT: obtainment of a product with improved ready product qualities, the product obtainment time reduction and the process performance enhancement.

3 cl, 1 tbl