Unilever Patent Holdings B.v.

Anitha Rao

Navin Kumar Sharma

Padma Balakrishnan

A process for manufacturing black leaf tea with improved aroma. The process involves treating freshly plucked tea leaves with jasmonic acid or one of more derivatives thereof, macerating and fermenting the leaves, firing the fermented leaves to arrest fermentation and then drying them to yield black leaf tea. Treating the leaves in this way, preferably prior to a withering step, enhances aroma in the tea and infusions made from it.

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Bengaluru, India

Anitha Rao