Cold Brew Tea Method of Producing Kombucha

Abstract

The present invention relates to a method for producing beverages, more particularly, the present invention relates to a method for producing a kombucha tea drink from the Camellia sinesis plant. Traditionally, kombucha tea is prepared through a practiced fermentation method that consists of the fermentation of black tea, dissolved in sugar, in a symbiotic culture of yeast and bacteria (Scoby). Considering the immense antioxidants and benefits of kombucha, it is crucial to not reduce any of these properties through preparation with hot water that could destroy key benefits. In this regard, embodiments of the present invention comprise a method of making a tea-based fermented drink, comprising steps of preparing the tea leaves picked from a plant source; preparing the water with temperature not greater than 80 degrees Fahrenheit (F); adjusting the water temperature to 40 degrees F. or less for a brewing temperature range of 33-40 degrees F.; adding the water to a vessel; preparing a brew tea concentrate using tea bags or loose tea at a brewing temperature range of 33-40 degrees F.; adding the tea concentrate to the water available in the vessel; mixing the mixture of tea concentrate and water; adjusting the temperature of the mixture to 33-40 degrees F.; adjusting the temperature of a cold storage to 33-40 degrees F.; and cold brewing the mixture by placing the mixture in the cold storage for at least 2 hours up to 5 days

Claims

1. A method of making a tea-based fermented drink, comprising steps of preparing the tea leaves picked from a plant source; preparing the water with temperature not greater than 80 degrees Fahrenheit (F); adjusting the water temperature to 40 degrees F. or less for a brewing temperature range of 33-40 degrees F.; adding the water to a vessel; preparing a brew tea concentrate using tea bags or loose tea at a brewing temperature range of 33-40 degrees F.; adding the tea concentrate to the water available in the vessel; mixing the mixture of tea concentrate and water; adjusting the temperature of the mixture to 33-40 degrees F.; adjusting the temperature of a cold storage to 33-40 degrees F.; and cold brewing the mixture by placing the mixture in the cold storage for at least 2 hours up to 5 days.

2. The method of claim 1, wherein the plant source is Camellia sinesis.

3. The method of claim 1, wherein the method of adjusting the water temperature is by placing the water in a means that enables water to be stable at a temperature range of 33-40 degrees F.

4. The method of claim 3, wherein the means that enables water to be stable at a temperature range of 33-40 degrees F. are a glycol chiller and a jacketed tank wherein the said glycol chiller chills the water and lines leading to the jacketed tank and chilled glycol is circulated through a cooling jacket to control temperature in the tank that houses the tea.

5. The method of claim 1, wherein the method of preparing the brew tea concentrate consist of, but not limited to, Cold Soaking, Cold Infused, Cold Brewed, Cold Steeping or the action of pumping over, percolating; such as in a vessel filled with the desired amount of non-chlorinated cold water, a pump can be used to draw off water from the bottom of the tank and recycled back on top through a diffuser.

6. The method of claim 1, wherein the length of time the mixture is allowed to cold brew is in accordance with the preparer's desired strength, flavor and types of teas used.

7. The method of claim 1, wherein if the mixture is left longer than 72 hours, it will need to have kombucha or vinegar added to reduce the pH to less than 4.0 to protect the brew from growing any unwanted bacteria.

8. The method of claim 1, wherein the vessels that are be used when making the cold brew tea are, but not limited to, a stock pot tub made of a high grade stainless steel, tanks, glass jars, plastic vessels of a food grade nature, from a 5 gallon plastic bucket up to an intermediate bulk container tote used in commercial food packaging and manufacturing.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Embodiments of the invention are described in detail below with reference to the attached drawing figures, wherein:

[0025] FIG. 1 is a step wise flow chart providing steps involved in the method of producing a kombucha tea drink.

[0026] FIG. 2 is a pictorial representation of the method of producing a kombucha tea drink.

DETAILED DESCRIPTION OF THE INVENTION

[0027] The following detailed description references the accompanying drawings that illustrate specific embodiments in which the invention can be practiced. The embodiments are intended to describe aspects of the invention in sufficient detail to enable those skilled in the art to practice the invention. Other embodiments can be utilized, and changes can be made without departing from the scope of the invention. The following detailed description is, therefore, not to be taken in a limiting sense. The scope of the invention is defined only by the appended claims, along with the full scope of equivalents to which such claims are entitled.

[0028] In this description, references to “one embodiment,” “an embodiment,” or “embodiments” mean that the feature or features being referred to are included in at least one embodiment of the technology. Separate references to “one embodiment,” “an embodiment,” or “embodiments” in this description do not necessarily refer to the same embodiment and are also not mutually exclusive unless so stated and/or except as will be readily apparent to those skilled in the art from the description. For example, a feature, structure, act, etc. described in one embodiment may also be included in other embodiments but is not necessarily included. Thus, embodiments of the invention can include a variety of combinations and/or integrations of the embodiments described herein.

[0029] Turning to the figures and specifically FIG. 1 and FIG. 2, embodiments of the present invention comprise a method of making a tea-based fermented drink, comprising steps of preparing the tea leaves picked from a plant source 101; preparing the water with temperature not greater than 80 degrees Fahrenheit (F) 102; adjusting the water temperature to 40 degrees F. or less for a brewing temperature range of 33-40 degrees F. 103; adding the water to a vessel 104; preparing a brew tea concentrate using tea bags or loose tea at a brewing temperature range of 33-40 degrees F. 105; adding the tea concentrate to the water available in the vessel 106; mixing the mixture of tea concentrate and water 107; adjusting the temperature of the mixture to 33-40 degrees F. 108; adjusting the temperature of a cold storage to 33-40 degrees F. 109; and cold brewing the mixture by placing the mixture in the cold storage for at least 2 hours up to 5 days 110.

[0030] In one embodiment of the present invention, the plant source is Camellia sinesis.

[0031] In another embodiment of the present invention, the method of adjusting the water temperature is by placing the water in a means that enables water to be stable at a temperature range of 33-40 degrees F.

[0032] In the same embodiment of the present invention, the means that enables water to be stable at a temperature range of 33-40 degrees F. are a glycol chiller and a jacketed tank wherein the said glycol chiller chills the water and lines leading to the jacketed tank and chilled glycol is circulated through a cooling jacket to control temperature in the tank that houses the tea.

[0033] In the same embodiment of the present invention, the method of preparing the brew tea concentrate consist of, but not limited to, Cold Soaking, Cold Infused, Cold Brewed, Cold Steeping or the action of pumping over, percolating; such as in a vessel filled with the desired amount of non-chlorinated cold water, a pump can be used to draw off water from the bottom of the tank and recycled back on top through a diffuser.

[0034] In the same embodiment of the present invention, the length of time the mixture is allowed to cold brew is in accordance with the preparer's desired strength, flavor and types of teas used.

[0035] In the same embodiment of the present invention, if the mixture is left longer than 72 hours, it will need to have kombucha or vinegar added to reduce the pH to less than 4.0 to protect the brew from growing any unwanted bacteria.

[0036] In the same embodiment of the present invention, the vessels that are be used when making the cold brew tea are, but not limited to, a stock pot tub made of a high grade stainless steel, tanks, glass jars, plastic vessels of a food grade nature, from a 5 gallon plastic bucket up to an intermediate bulk container tote used in commercial food packaging and manufacturing.

[0037] Although embodiments of the invention have been described with reference to the embodiments illustrated in the attached drawing figures, it is noted that equivalents may be employed and substitutions made herein without departing from the scope of the invention as recited in the claims.