METHOD FOR PRODUCING FERMENTED TEA FROM RED-COLOURED AMARANTH VARIETIES Russian patent published in 2023 - IPC A23F3/00 

FIELD: tea industry; functional nutrition.

SUBSTANCE: method for the production of tea from red-coloured varieties of amaranth is presented. The method involves washing plant materials, drying, freezing, cutting, fermentation and drying. Washed and dried amaranth leaves are frozen at -6°C within 3-4 hours. Frozen leaves are cut and, after thawing, tightly packed in containers for fermentation under pressure for 9-12 hours at a temperature of 25-27°C. Drying of raw materials is carried out at a temperature of 35-45°C for 6 hours until the moisture content is not more than 12%. The resulting tea has a peculiar aroma and rich colours of red-coloured varieties of amaranth.

EFFECT: expanding the range of tea products.

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