A system and method for extraction is provided. The method includes filling a chamber of a vessel at least partially with at least one liquid ingredient. The method also includes diffusing at least one displacement material having a higher molecular mass than terrestrial air and a lower molecular mass than the liquid ingredient through at least one port located adjacent to or along a bottom surface of the vessel for releasing oxygen from the liquid ingredient. The method also includes discharging the released oxygen from the chamber through an outlet adjacent to or along a top surface of the vessel to provide a substantially anaerobic atmosphere. The method also includes introducing at least one additional ingredient into the chamber of the vessel. The method also includes agitating the at least one liquid ingredient and the at least one additional ingredient while maintaining the anaerobic atmosphere in the chamber.

The present invention abstract describes the steps of a process for the preparation of green tea and the respective end product, wherein, in the initial step of the proposed process, the young leaves (buds) of yerba mate are subjected to steam at between 90 and 100° for a certain time, the moisture is removed from the steaming step, and, after passing through the steam (steaming step) and twisting, the leaves are cooled (cooling step), rolled (1.sup.st rolling), dried for the first time (1.sup.st drying), rolled for the second time (2.sup.nd rolling), dried for the second time (2.sup.nd drying) and separated (segregation step).

The present invention abstract describes the steps of a process for the preparation of green tea and the respective end product, wherein, in the initial step of the proposed process, the young leaves (buds) of yerba mate are subjected to steam at between 90 and 100° for a certain time, the moisture is removed from the steaming step, and, after passing through the steam (steaming step) and twisting, the leaves are cooled (cooling step), rolled (1.sup.st rolling), dried for the first time (1.sup.st drying), rolled for the second time (2.sup.nd rolling), dried for the second time (2.sup.nd drying) and separated (segregation step).

The present invention discloses an apparatus and a method for extracting a component in a solid by using nano-bubbles, the apparatus including a reaction container configured to hold a solid to be extracted, a nano-bubble generating device configured to generate a liquid containing nano-bubbles, and an energy generator, wherein the liquid containing nano-bubbles is used to be mixed with the solid to be extracted, and the energy generator is used to emit energy to the reaction container to burst the nano-bubbles and enhance the extraction effect of the solid in the liquid.

The present invention discloses a process for manufacturing cinnamon tea pod. The process involves pre-treating Ceylon zeylanicum leaves by blanching the leaves for a predefined time set to enable a cessation of enzymatic activity in the cinnamon leaves. The process further involves dehydrating the Cinnamon (Ceylon zeylanicum) leaves at a preset dehydrating conditions to prepare cinnamon leaves particles. The process is followed by preparing cinnamon bark extract powder under predefined conditions. The process is continued by mixing the Ceylon zeylanicum particles and the cinnamon bark extract powder in a ratio of 98 wt. % to 2 wt. % respectively. At last, the process involves preparing tea pods including the mixed cinnamon leaves particles with the said cinnamon bark extract.

The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or bouquet garni. The plants are fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said compositions or infusion product, its use for making a (tea) beverage, and a (tea) beverage so obtained. Further, the present invention relates to a fiber-web, preferably a tea bag, made from said fruits, herbs, medicinal plants, tea, vegetable and/or spices.

A beverage brewing apparatus including a brewing module, an ingredient providing module, a drink providing module and a control unit is provided. The brewing module is adapted to brew at least one drink and at least one ingredient in a beverage cup. The ingredient providing module is adapted to provide the at least one ingredient into the beverage cup. The drink providing module is adapted to provide the at least one drink into the beverage cup. The control unit is adapted to control the brewing module, the ingredient providing module and the drink providing module according to a brewing procedure corresponding to the at least one drink and the at least one ingredient.

A beverage brewing apparatus including a brewing module, an ingredient providing module, a drink providing module and a control unit is provided. The brewing module is adapted to brew at least one drink and at least one ingredient in a beverage cup. The ingredient providing module is adapted to provide the at least one ingredient into the beverage cup. The drink providing module is adapted to provide the at least one drink into the beverage cup. The control unit is adapted to control the brewing module, the ingredient providing module and the drink providing module according to a brewing procedure corresponding to the at least one drink and the at least one ingredient.

A preparation method of a highland barley tea includes stir-frying highland barley; after immersing the same in water, performing extraction at a temperature of 95±1° C., and filtering the extracted product to obtain a highland barley tea.

A preparation method of a highland barley tea includes stir-frying highland barley; after immersing the same in water, performing extraction at a temperature of 95±1° C., and filtering the extracted product to obtain a highland barley tea.