Lipton, Division of Conopco, Inc.

Christopher William Goodsall

Andrew David Parry

Richard Safford

Ambalavanar Thiru

Steven Alphonse Gobbo

Douglas Ashley Balentine

Robert Steven Hang

Timothy Graham Jones

Joseph Kipsiele Mitei

Xiaoqun Qi

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

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.

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Bedford, United Kingdom

Christopher William Goodsall