Lipton, Division of Conopco, Inc.

Andrew David Parry

Christopher William Goodsall

Richard Safford

Ruth Louisa Blair

Ambalavanar Thiru

Peter Joseph Stabler

Steven Alphonse Gobbo

Douglas Ashley Balentine

Robert Steven Hang

Timothy Graham Jones

Joseph Kipsiele Mitei

Xiaoqun Qi

Robert Ong'Ondi Mayaka

A method for preparing a cold water infusing leaf tea. Green tea leaves are macerated, treated with tannase, fermented in the presence of hydrogen peroxide in an amount that is sufficient to activate endogenous peroxidases to oxidize gallic acid and other compounds that are liberated by the tannase treatment, and then dried. The final product is a black leaf tea that infuses in hot or cold water to give good flavor and color.

Cold water infusing leaf tea

A cold water infusible tea leaf product is shown which brews in cold water to produce an iced tea beverage with the color and flavor of iced teas prepared by hot brewing methods. The product when brewed in water at about 15&deg; C. for about 5 minutes at a water to tea ratio of 100 water to 1 tea has a cold water infusion Hunter L Value of about 25 to 45; a Hunter &ldquo;a&rdquo; value of about 24 to 34; a Hunter haze value of less than 40 and at least 0.15% soluble tea solids.

Cold brew tea

Black leaf tea that has the appearance of orthodox processed black tea but has the infusion characteristics of CTC processed black leaf tea. Various methods are given to define orthodox appearance and CTC infusion character.

Tea product

A process for manufacturing black leaf tea that looks and feels like orthodox processed tea but has the liquor characteristics of a fuller fermented CTC processed tea. The process involves withering a first supply of freshly plucked tea leaves, macerating the withered leaves, allowing the macerated withered leaves to ferment to produce macerated dhool, withering a second supply of freshly plucked tea leaves, mixing the macerated dhool obtained from the first supply of leaves with the withered leaves obtained from the second supply of leaves, rolling the mixture, allowing the rolled mixture to ferment, and drying the fermented mixture to yield black leaf tea.

Black tea manufacture

A cold water infusible tea leaf product is described which brews in cold water to produce an iced tea beverage with the color and flavor of iced teas prepared by hot brewing methods. The product when brewed in water at about 15&deg; C. for about 5 minutes at a water to tea ratio of 100 water to 1 tea has a cold water infusion Hunter L Value of about 25 to 45; a Hunter &ldquo;a&rdquo; value of about 24 to 34; a Hunter haze value of less than 40 and at least 0.15% soluble tea solids.

A method for preparing a cold water infusing leaf tea. Green tea leaves are macerated, treated with tannase, fermented in the presence of hydrogen peroxide in an amount that is sufficient to activate endogenous peroxidases to oxidise gallic acid and other compounds that are liberated by the tannase treatment, and then dried. The final product is a black leaf tea that infuses in hot or cold water to give good flavour and colour.

Theaflavin is produced by separating theaflavin from a slurry fermentation product of green leaf tea that has been treated with tannase prior to slurry fermentation. Methods for making theaflavin-rich extracts and cold water soluble tea powders and products are provided.

Growing community of inventors

Bedford, United Kingdom

Andrew David Parry