A grinder for preparing brewing materials has a main casing, a grinding assembly and an unloading assembly to measure the amount of the brewing powder to unload. The unloading assembly has an unloading motor and a measuring barrel. When the user puts the brewing materials into the main casing, the grinding assembly grinds the brewing materials into the brewing powder. The brewing powder drops into the unloading assembly. When the unloading motor actuates the measuring barrel rotates, the brewing powder is deposited in a partafilter. Therefore, a user can grind tea leaves, Chinese herbal medicine, the petals and so on to have fresh brewing powder. Brewing liquids with the fresh brewing powder keeps the nutrient content and flavor. In addition, the bags for packaging the brewing powder is no longer needed to reduce environmental pollution and packaging cost.

A grinder for preparing brewing materials has a main casing, a grinding assembly and an unloading assembly to measure the amount of the brewing powder to unload. The unloading assembly has an unloading motor and a measuring barrel. When the user puts the brewing materials into the main casing, the grinding assembly grinds the brewing materials into the brewing powder. The brewing powder drops into the unloading assembly. When the unloading motor actuates the measuring barrel rotates, the brewing powder is deposited in a partafilter. Therefore, a user can grind tea leaves, Chinese herbal medicine, the petals and so on to have fresh brewing powder. Brewing liquids with the fresh brewing powder keeps the nutrient content and flavor. In addition, the bags for packaging the brewing powder is no longer needed to reduce environmental pollution and packaging cost.

The present invention relates to a process of producing a green leaf tea. More particularly the present invention relates to a process of producing a green leaf tea with higher soluble solids and unique aroma characteristics. Accordingly, the present invention provides a process of preparation of green leaf tea product comprising the steps of: a. incubating fresh tea leaf at a temperature in the range 4° C. to 80° C. under anaerobic conditions for a period of 4 to 72 hours; b. subjecting the incubated leaf to a step of thermal treatment at a temperature in the range of 60° C. to 250° C. for about 15 seconds to 60 minutes; c. drying the leaf to a moisture content less than 8% by total mass of the tea leaf to obtain a green leaf tea.

The present invention relates to a process of producing a green leaf tea. More particularly the present invention relates to a process of producing a green leaf tea with higher soluble solids and unique aroma characteristics. Accordingly, the present invention provides a process of preparation of green leaf tea product comprising the steps of: a. incubating fresh tea leaf at a temperature in the range 4° C. to 80° C. under anaerobic conditions for a period of 4 to 72 hours; b. subjecting the incubated leaf to a step of thermal treatment at a temperature in the range of 60° C. to 250° C. for about 15 seconds to 60 minutes; c. drying the leaf to a moisture content less than 8% by total mass of the tea leaf to obtain a green leaf tea.

An object of the present invention is to provide a method for producing a tea aroma composition wherein the excellent aroma of tea leaves is enhanced.

In the method for producing a tea aroma composition, tea leaves are treated by steam distillation to collect a distillate and then the obtained distillate is subjected to distillative concentration.

A method for making tea cubes containing a blend of granular sugar, dry extract of either black or green teas, micronized tea and flavour comprises providing tea leaves that have been micronized in a jet mill (1) to simulate performance of instant tea without contributing any stickiness. Next, sugar and flavour are prepared for mixing and incorporating them with micronized tea. The particle size distribution of sugar is decided depending upon the percentage (%) of non-sugar ingredients in the cube formulation.

The present invention relates to a process for manufacturing a black leaf tea product, the process comprising: providing black leaf tea material having a moisture content of less than 20 wt. %; and then subjecting this black leaf tea starting material to a heat treatment step by contacting it with a heated surface at a temperature of 60° C. to 100° C. in the presence of steam for a duration of at least 2 minutes. The present invention also relates to a black leaf tea product obtainable by this process

The present invention relates to a process for manufacturing a black leaf tea product, the process comprising: providing black leaf tea material having a moisture content of less than 20 wt. %; and then subjecting this black leaf tea starting material to a heat treatment step by contacting it with a heated surface at a temperature of 60° C. to 100° C. in the presence of steam for a duration of at least 2 minutes. The present invention also relates to a black leaf tea product obtainable by this process

The present invention relates a composition for use as a prebiotic, the composition comprising black leaf tea particles wherein the black leaf tea particles have a particle size of less than 250 μm.

A storage unit is for storing products that can be affected by humidity, particularly tea. An outer container has a closed outer wall, an upper side on which the outer container is open and has an upper edge, and a lower side on which a closed bottom is arranged. An inner container has an inner space for receiving the product that can be affected by humidity, a wall surface provided with a number of air-exchange openings, a filling opening, a sealing edge defining the filling opening, and a closed bottom. The inner container is reversibly placed in the outer container, the filling opening of the inner container being upwardly oriented towards the upper side of the outer container.