METHOD OF PRODUCING FERMENTED TEA DRINK RICH IN THEAFLAVINS
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United States of America Patent
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Issued Date -
Mar 17, 2011
app pub date -
Mar 27, 2009
filing date -
Mar 28, 2008
priority date (Note) -
Abandoned
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Abstract
The present invention provides a convenient and economical process for preparing a fermented tea drink that exhibits little bitterness and astringency and that has an excellent aroma and sweetness. The fermented tea drink can be obtained by adding water to fresh tea leaves and milling for 1 second to 3 minutes with a mixer; incubating the mixture with standing for at least 15 minutes or with stirring semi-anaerobically; removing solid fraction from the mixture; and heating the liquid. The process of the present invention can efficiently convert catechins into theaflavin and can thereby provide a fermented tea drink with a high content of theaflavin, theasinensins A and B, and gallic acid.
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