General Foods Limited

Kraft General Foods, Inc.

John C Spruill

Karl C Kramer

James R Weldon

David N Evans

Charles L Fairchild

Donald T Robins

Gerard J Wansor

James Ronald Weldon

Charles Louis Fairchild

David Newlin Evans

Karl Cornelius Kramer

Gerard John Wansor

A non-clouding, shelf-stable tea concentrate is prepared by lowering the pH of a freshly-prepared concentrate (8 to 24% soluble solids) to between 2.9 and 3.5, chilling the concentrate to between 30.degree. and 45.degree. F., clarifying the concentrate to remove precipitate, and then elevating the pH of the clarified concentrate to between about 3.9 and 4.3. Preferably the freshly prepared concentrate is prepared by using water which is at least 99% deionized.

Process for a non-clouding, concentrated tea extract

A countertop, iced-tea brewing and dispensing apparatus includes means for heating a stream of water that thereafter passes through a bed of tea leaves at a ratio which will produce a beverage concentrate. The concentrate is collected in a reservoir where it is kept at between 120.degree. and 140.degree. F. The heated concentrate is combined with cold water at a ratio of at least four parts water per part concentrate and dispensed into a drinking vessel.

Tea brewing and dispensing apparatus

Growing community of inventors

Willingboro, NJ, United States of America

John C Spruill