Kombucha, kefir, and other fermented beverages may be manufactured using a fermenter that draws off some fermented beverage, then adds starter liquid to a fermenter. Production may be regulated by managing heat, oxygen, or other inputs to achieve a desired quantity of finished beverage output, and production may be increased or decreased to match consumption. A controller may monitor beverage consumption and may adjust processing variables to achieve production goals, while automatically managing the overall process. A system may have a feed tank from which unprocessed liquid may be added to the fermenter at the same or similar quantities as finished beverage may be transferred to a dispensing system. The system may operate with little expertise or knowledge by a human operator.

Disclosed are a particulate processed product of tea and a method for preparing the same. The particulate processed product of tea has a sphericity S.sub.10 value of a particle corresponding to 10% cumulative subdistribution in cumulative distribution measured for the sphericity of tea particles of 0.68 or greater. The processed product of tea is convenient to drink because it is readily wetted and dispersed in water. In addition, it can be easily packaged and used due to a low angle of repose and thus excellent flowability.

Disclosed are a particulate processed product of tea and a method for preparing the same. The particulate processed product of tea has a sphericity S.sub.10 value of a particle corresponding to 10% cumulative subdistribution in cumulative distribution measured for the sphericity of tea particles of 0.68 or greater. The processed product of tea is convenient to drink because it is readily wetted and dispersed in water. In addition, it can be easily packaged and used due to a low angle of repose and thus excellent flowability.

The present invention relates to a method for processing plant leaves, in particular in the context of producing a fermented product, and to a method for producing a fermented product from plucked plant leaves, comprising the steps: optionally withering the plant leaves, optionally rolling the plant leaves, optionally fermenting the plant leaves, and drying the plant leaves. In order to reduce the expenditure in costs, time and energy of conventional methods for processing plant leaves and for producing a fermented product from plucked plant leaves, respectively, it is provided according to the invention that the plant leaves are conditioned by applying an electric field.

The present invention relates to a method for processing plant leaves, in particular in the context of producing a fermented product, and to a method for producing a fermented product from plucked plant leaves, comprising the steps: optionally withering the plant leaves, optionally rolling the plant leaves, optionally fermenting the plant leaves, and drying the plant leaves. In order to reduce the expenditure in costs, time and energy of conventional methods for processing plant leaves and for producing a fermented product from plucked plant leaves, respectively, it is provided according to the invention that the plant leaves are conditioned by applying an electric field.

Equipment for fermentation of beverages, particularly kombucha, that limits alcohol production during fermentation, increases throughput by reducing fermentation times, and utilizes production plant floorspace efficiently. Unlike traditional fermentation equipment that uses large, often cylindrical, vats, embodiments of the invention use vertical stacks of relatively shallow fermentation trays. The shallow trays increase the ratio of surface area to liquid volume, thereby improving oxygen flow to the fermenting liquid; increased oxygen flow reduces alcohol production for kombucha and reduces fermentation time. Air gaps between trays in the vertical stack, and headspace between the top of the fermenting liquid and the tray top edges, are optimized to promote oxygen flow. Fermentation trays are stacked vertically to maintain high production capacity with limited facility floorspace. An additional benefit of vertically stacked shallow trays is that heat generated by fermentation flows vertically up the stack, warming the trays without an external heat source.

Equipment for fermentation of beverages, particularly kombucha, that limits alcohol production during fermentation, increases throughput by reducing fermentation times, and utilizes production plant floorspace efficiently. Unlike traditional fermentation equipment that uses large, often cylindrical, vats, embodiments of the invention use vertical stacks of relatively shallow fermentation trays. The shallow trays increase the ratio of surface area to liquid volume, thereby improving oxygen flow to the fermenting liquid; increased oxygen flow reduces alcohol production for kombucha and reduces fermentation time. Air gaps between trays in the vertical stack, and headspace between the top of the fermenting liquid and the tray top edges, are optimized to promote oxygen flow. Fermentation trays are stacked vertically to maintain high production capacity with limited facility floorspace. An additional benefit of vertically stacked shallow trays is that heat generated by fermentation flows vertically up the stack, warming the trays without an external heat source.

Equipment for fermentation of beverages, particularly kombucha, that limits alcohol production during fermentation, increases throughput by reducing fermentation times, and utilizes production plant floorspace efficiently. Unlike traditional fermentation equipment that uses large, often cylindrical, vats, embodiments of the invention use vertical stacks of relatively shallow fermentation trays. The shallow trays increase the ratio of surface area to liquid volume, thereby improving oxygen flow to the fermenting liquid; increased oxygen flow reduces alcohol production for kombucha and reduces fermentation time. Air gaps between trays in the vertical stack, and headspace between the top of the fermenting liquid and the tray top edges, are optimized to promote oxygen flow. Fermentation trays are stacked vertically to maintain high production capacity with limited facility floorspace. An additional benefit of vertically stacked shallow trays is that heat generated by fermentation flows vertically up the stack, warming the trays without an external heat source.

Equipment for fermentation of beverages, particularly kombucha, that limits alcohol production during fermentation, increases throughput by reducing fermentation times, and utilizes production plant floorspace efficiently. Unlike traditional fermentation equipment that uses large, often cylindrical, vats, embodiments of the invention use vertical stacks of relatively shallow fermentation trays. The shallow trays increase the ratio of surface area to liquid volume, thereby improving oxygen flow to the fermenting liquid; increased oxygen flow reduces alcohol production for kombucha and reduces fermentation time. Air gaps between trays in the vertical stack, and headspace between the top of the fermenting liquid and the tray top edges, are optimized to promote oxygen flow. Fermentation trays are stacked vertically to maintain high production capacity with limited facility floorspace. An additional benefit of vertically stacked shallow trays is that heat generated by fermentation flows vertically up the stack, warming the trays without an external heat source.

Kombucha, kefir, and other fermented beverages may be manufactured using a fermenter that draws off some fermented beverage, then adds starter liquid to a fermenter. Production may be regulated by managing heat, oxygen, or other inputs to achieve a desired quantity of finished beverage output, and production may be increased or decreased to match consumption. A controller may monitor beverage consumption and may adjust processing variables to achieve production goals, while automatically managing the overall process. A system may have a feed tank from which unprocessed liquid may be added to the fermenter at the same or similar quantities as finished beverage may be transferred to a dispensing system. The system may operate with little expertise or knowledge by a human operator.