Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material
Reexamination Certificate
2006-09-19
2006-09-19
Weier, Anthony (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of plant or plant derived material
C426S597000
Reexamination Certificate
active
07108877
ABSTRACT:
A process for manufacturing a fast infusing black leaf tea. The process involves (a) withering tea leaves to a moisture content between 64 and 70%, (b) macerating the withered leaves tea leaves by the controlled application of both shear and compression forces sufficient to disrupt the majority of cells within the tea leaf, to introduce morphological changes in the tissue and to redistribute the cell contents, (c) fermentating the resulting dhool, (d) firing the leaves to arrest the fermentation and (e) drying and sorting the fired leaves to give black leaf tea. The black leaf tea shows a rate and degree of infusion typical of CTC teas, while maintaining the appearance of orthodox tea. The black leaf tea is preferably of Broken Orange Pekoe grade or larger if the black leaf tea is intended for direct infusion and of Broken Orange Pekoe and/or Broken orange Pekoe Fannings if the black tea is intended for use in tea bags
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“Tea Cultivation to Consumption”, Wilson et al., Chapman & Hill (1992), pp.483-485.
Blair Ruth Louisa
Cooper Michael Alan
Harris Clive Stanbra
Muasya Stephen Mwaniki
Parry Andrew David
Squillante, Jr. Edward A.
Unilever Bestfoods North America division of Conopco, Inc.
Weier Anthony
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