AU2006100933A4 - Method of making a tea concentrate - Google Patents
Method of making a tea concentrate Download PDFInfo
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- AU2006100933A4 AU2006100933A4 AU2006100933A AU2006100933A AU2006100933A4 AU 2006100933 A4 AU2006100933 A4 AU 2006100933A4 AU 2006100933 A AU2006100933 A AU 2006100933A AU 2006100933 A AU2006100933 A AU 2006100933A AU 2006100933 A4 AU2006100933 A4 AU 2006100933A4
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Description
AUSTRALIA
Patents Act 1990 COMPLETE SPECIFICATION INNOVATION PATENT Applicant(s): Chocolate Genie Willoughby Pty Limited Invention Title: METHOD OF MAKING A TEA CONCENTRATE The following statement is a full description of this invention, including the best method of performing it known to me/us: -2- METHOD OF MAKING A TEA CONCENTRATE (-i 0 Technical Field Z A method of making a tea concentrate is disclosed. Also disclosed is a tea concentrate made by the method. The term "tea" as used herein includes the dried and/or prepared leaves of the plants of the Theaceae family (including the plant Camellia sinesis) but is also intended to include any kind of leaves, flowers etc., of Sother related or unrelated plants that can be dried and/or prepared for subsequent use in Smaking a concentrate or infused beverage.
Background Tea leaves are frequently used to make tea beverages. The tea beverage can be conveniently prepared by brewing a small amount of tea leaves, such as found in a tea bag, in a volume of water that corresponds to the desired number of cups to be poured.
Extended brewing time produces a strong brew and extensive colouring of the water.
US 4,061,793 discloses a method for brewing coffee or tea. In this document a preselected quantity of coffee grounds or tea leaves are contained in a filter positioned over a cup. One cup of the desired beverage can be made by adding water onto a discshaped buoyant element. However, this arrangement produces a dilute brew.
A reference herein to a prior art document is not an admission that the document forms part of the common general knowledge in the art in Australia.
Summary of the Disclosure In one aspect there is disclosed a method of making a tea concentrate including: directly contacting a quantity of loose particulate tea material with boiling or near boiling water so as to produce an aqueous concentrate; separating the aqueous concentrate from the particulate tea material.
A method of making a tea concentrate according to this aspect is able to produce a strong tea concentrate, which may be comparable in strength to that of a coffee concentrate made using an espresso machine. By directly contacting the loose particulate tea material with boiling or near boiling water it is possible to produce a strong tea concentrate and, if the contact time is regulated, the concentrate can be formed so as not to have a strong tannin bitterness. Thus the method can provide a convenient way of making a tea concentrate which can then be used for a single beverage or as the base material for a wide variety of beverage types, for example tea- O type lattes, cappuccinos, frappes, long ice tea, etc.
In step the time for producing the aqueous concentrate may be varied with the particle size of the tea material. In one form, the time for producing the aqueous concentrate can increase with decreasing particle size of the tea material. Alternatively, the time for producing the aqueous concentrate can be varied with the type of tea Smaterial. However, the time for producing the aqueous concentrate may be varied as a function of both particle size and type of the tea material. The time is typically between 15 to 60 seconds.
SIf necessary, the water may be passed through a diffuser prior to step so as to maximise the distribution of the boiling or near boiling water onto the particulate tea material. In this way, the diffuser can spread the water over the tea material to prevent preferential flow of the water which may arise depending on the apparatus being used to make the tea concentrate. The boiling water is typically at a temperature of between approximately 95 to 100 0 C at point of contact.
As an alternative, the method may include the additional step of adding one or more flavouring substances to the loose particulate tea material prior to step and/or to the aqueous concentrate. The flavouring substance can comprise a sweetener, herb, spice or the like.
In another alternative, the quantity of particulate tea material can be selected to be suitable for producing a single serve of aqueous concentrate. The quantity of particulate tea material can be loose, or if desired contained in a sachet or in a measured receptacle. Thus, the method can include the additional step of containing the aqueous concentrate for use as single or multiple servings. In this manner, the method can allow the volume of tea concentrate to be measured and/or the properties of the tea concentrate to be controlled within a desired range.
The weight of particulate tea material used can be in an amount of 10 grams or less. The volume of tea concentrate produced can be in an amount of 40 mls or less.
The particulate tea material may comprise broken leaves, or ground leaves, or a combination thereof. In one form, the particulate tea material used is fannings grade tea.
In a second aspect, there is disclosed a tea concentrate made by the method as N-4defined in the first aspect.
_Brief Description of the Drawings Notwithstanding any other forms that may be embraced by the method and tea concentrate as disclosed in the Summary, specific embodiments of the mechanism will now be described, by way of example only, with reference to the accompanying Sdrawings in which: Fig. I shows a schematic process flow diagram of an embodiment of the method for a tea concentrate, including a number of the optional steps.
Detailed Description of Specific Embodiments Referring to the drawings, Fig 1 depicts a method for making a tea concentrate.
This method is designed to produce a tea concentrate, which may comprise about 30 mls for an individual serving. The tea concentrate can then be either immediately or subsequently added to and blended with a desired medium, ranging from hot milk, cold milk, cold water, espresso milk, hot or cold water, ice, etc. Using this method a variety of beverages can be formed including lattes, cappuccinos, frappes, long iced tea and the like.
The method comprises two core steps, a contacting and a separating step, around which other optional steps can be added as desired. The contacting step is shown in Fig. 1 as an extraction stage 10, whilst the separating step is shown as straining 12. The optional steps illustrated in Fig 1 are that of diffusing 16 and flavouring 14.
During the extraction stage, boiling or near boiling water 18 is brought into direct contact with a quantity of loose particulate tea material, shown in Fig. 1 generically as a tea blend 20. The term "near boiling" is intended to describe water having a temperature that approaches 100 deg C such as the water that is available from an espresso outlet, i.e. between approximately 95 to 100 0 C at the point of contact. The applicant has surprisingly discovered that by directly contacting the loose particulate tea material with boiling or near boiling water for a controlled time period a strong tea concentrate can be produced without the formation of compounds that give the tea a bitter taste, such as tannins. As the boiling water or near boiling water 18 flows though the interstices between the tea blend, tea essence is released from the tea leaves, thereby z producing the aqueous tea concentrate 22 separate to the tea residue 24. The aqueous concentrate is then strained 12 where the resultant tea concentrate 26 can be used directly or stored for later use or further processing. Fig. 1 illustrates one such example of further processing in the form of the flavouring step 14, where various flavouring 0 substances such as sweetners, herbs and spices 28 can be added to accommodate any Sdesired taste. As an alternative, these sweeteners, herbs, spices, etc., may be added in with the tea blend for extraction into the aqueous concentrate.
The time and temperature of the extraction process can be varied to accommodate the particularities of the particulate tea material being used. Factors such as the particle size of the material being used in the tea blend, the type of material, (i.e.
leaf, flower or other plant material) and the species of material (tea bush, rose petals, masala etc) influence the properties of the tea essence that is produced. The method can accommodate these factors by varying the time of the extraction stage. For example, if grams of pekoe fannings are used as the tea blend with a particle size of between 18 mesh to 20 mesh, the extraction time may be less than the extraction time needed when grams of orange fannings are used with a particle size of between 20 to 22 mesh.
Furthermore, the time of the extraction stage may need to be varied to take into account the distance between the water source and the loose particulate tea material.
If necessary, the way in which the water contacts the tea blend can be varied to accommodate the particular tea blend. The water can be directly poured on to the tea blend, for example from a kettle. Alternatively, the boiling or near boiling water can be passed through a diffuser 16 (see Fig. 1) which acts to spread the water over the tea blend. This additional step may be necessary if the particular tea blend does not allow the boiling water to evenly distribute through the blend. Alternatively, it may be necessary where making multiple servings are to be made; or for a 300mls tea concentrate, where the quantity of the tea blend material is very large.
The tea blend may include any loose particulate tea material, which may comprise the dried and/or prepared leaves of the tea shrub itself, or any kind of leaves, flowers etc., of other plants that are capable of releasing an aqueous extract when contacted with water so as to produce the tea concentrate. Preferably the particulate tea material comprises broken leaves or ground leaves or a combination thereof. The I-6example of Fig. 1 used pekoe fannings, however other examples of suitable broken leaves are orange fannings and broken orange pekoe fannings.
0 These examples roughly correlate to grades of tea leaf, which are generally determined by the size of tea leaf. Blends of these and other tea grades can be used by the method, so as provide a tea concentrate that is intended for a particular geographic market, or blending apparatus, or consumer demographic for which the tea concentrate is intended for sale. For example, it is possible to use the method to produce a tea Sconcentrate using fannings from Darjeeling, Assam, Nilgiri, Sri Lanka and Green Tea.
O
When distributing the particulate tea material in a sachet or other measured receptacle, the tea material can be packed with spices, such as cinnamon, cardamon, ginger.
Alternatively the particulate tea material itself may have been flavoured with an essence as part of its preparation.
The method allows a user of the method, e.g. a barista, to pre-prepare the tea concentrate as a single or as a multiple batch. The tea blend can be supplied to the user in single serving quantities, such as in a sachet, or simply dispensed by the barista from bulk containers as a premixed blend or blended on site. Usually for a single serving a quantity of approximately 10 grams of the tea blend is generally suitable for producing a volume of tea concentrate of about 40 mls. However more or less of the tea blend can be added to accommodate an individual's taste preference. If multiple batches are being made then some allowance needs to be made for the interplay of the additional tea blend and boiling water. If flavouring is desired the method allows a user to add one or more flavouring substances. However, it is possible that some or all of the flavouring substances are part of the tea blend selected for use in the method. It is anticipated that the method allows the barista to make a large batch of tea concentrate, and then divide this into individual servings for a group of customers ordering differing beverages.
Whereupon the barista can add on demand flavouring substances such as sweeteners, herbs, spices or the like.
Examples Non-limiting examples of the methods described above will now be provided.
Example 1 A trial was carried out using 9 grams of pekoe fannings having a broken leaf
INDI
size of between 20 to 24 mesh, as measured using the Tyler sieve series 20 to 24 holes per square inch), to determine the quality of the tea concentrate when using O boiling water. The pekoe fannings were placed in a conical filter having a very fine mesh and having a restricted outlet. Boiling water was prepared, using a kettle, and approximately 70 mls was poured directly onto the pekoe fannings to allow an extraction time of 20 25 seconds. The resultant permeate produced passed through the filter where it was separated from the pekoe fannings to provide about 30 mls of the Stea concentrate in its final form. The tea concentrate produced by this method had a strong flavour and did not have a strong tannin bitterness.
Example 2 A trial was carried out using 10 grams of a pekoe fannings having a broken leaf size of between 20 to 24 mesh, as measured using the Tyler sieve series, to determine the quality of the tea concentrate when using near boiling water sourced from an espresso machine. The pekoe fannings were first ground to reduce their size and then placed in a conical filter having a very fine mesh and having a restricted outlet.
Near boiling water was sourced in free flow from the hot water outlet of the espresso machine. Approximately 40 mls of near boiling water was poured directly onto the pekoe fannings to allow an extraction time of 25 30 seconds. The resultant permeate produced passed through the filter where it was separated from the pekoe fannings to provide the tea concentrate in its final form. The tea concentrate produced by this method had a strong flavour and did not have a strong tannin bitterness.
Example 3 A trial was carried out using 10 grams of leaf blend of orange fannings and rose petals having a broken leaf size of between 18 to 20 mesh, as measured using the Tyler sieve series, to determine the quality of the tea concentrate when using a leaf blend. The leaf blend was placed in a conical filter having a very fine mesh and having a restricted outlet. Like Example 1, boiling water was prepared, using a kettle.
Approximately 70 mls of boiling water was poured directly onto the leaf blend to allow an extraction time of 30 40 seconds. The resultant permeate produced passed through the filter where it was separated from the leaf blend to provide about 40 mls of the tea concentrate in its final form. The tea concentrate produced by this method had a strong -8flavour and did not have a strong tannin bitterness.
O Example 4 A trial was carried out using 90 grams of pekoe fannings having a broken leaf size of between 20 to 24 mesh, as measured using the Tyler sieve series, to determine the quality of the tea concentrate when making a multiple servings. The pekoe fannings were placed in a conical filter having a very larger mesh than used for Examples 1 to 3 and having a restricted outlet. As before boiling water was prepared, using a kettle.
To distribute the boiling water evenly over the pekoe fannings, the water was first passed through a diffuser, in the form of a course filter, and approximately 300 mls was poured directly onto the pekoe fannings. An extraction time of 100 seconds was allowed. The resultant permeate produced was then separated from the pekoe fannings to provide the tea concentrate in its final form. The tea concentrate had a strong flavour and did not have a strong tannin bitterness.
Example A trial was carried out using 10 grams of green tea ground on a Breville electric coffee grinder, model CG10, at No. 4 setting. The ground green tea was placed in a conical filter having a fine mesh and having a restricted outlet. As before boiling water was prepared, using a kettle. Approximately 70 mls was poured directly onto the ground green tea. An extraction time of 30 seconds was allowed. The resultant permeate produced was then separated from the ground green tea to provide about mls of the tea concentrate in its final form. The tea concentrate had a strong flavour and did not have a strong tannin bitterness.
Example 6 A trial was carried out using 10 grams of green tea ground on a Breville electric coffee grinder, model CG10, at No. 9 setting to produce a coarser ground tea material than that used in Example 5. Like Example 5, the ground green tea was placed in a conical filter having a fine mesh and having a restricted outlet. As before boiling water was prepared, using a kettle. Approximately 70 mls was poured directly onto the ground green tea. An extraction time of 25 seconds was allowed. The resultant permeate produced was then separated from the ground green tea to provide about IND -9- 0 mls of the tea concentrate in its final form. The tea concentrate had a strong flavour and did not have a strong tannin bitterness.
O
An advantage of the method is that it allows a quick and efficient way of making a strong tea concentrates without an accompanying tannic bitterness. The method allows the retail shop to make many different types of extract flavour at the same time, one after another. An entire order can be produced upon request. Effectively a shop could produce such a variety of tea types such as marsala chai latte, Assam chai cappuccino, Ceylon chai frappe, Darjeeling iced tea, Nilgiri cold milk beverage, green tea marsala latte, organic green tea frappe. By making fresh tea concentrate for each serving, deterioration or variability of the beverage quality can be avoided.
Furthermore, the individual serves can be made without the need to use teabags thereby reducing waste. Thus the method, and the corresponding tea concentrate produced, provides a simple and convenient way for a retail outlet or business to produce and sell a wide range of tea beverages, tailor the range of tea beverages according to customer tastes and also accommodate the demand.
A further advantage of the method is that it is can be accommodated by existing equipment, such as an espresso machine or a boiling water dispenser, to make the tea concentrate.
Whilst a number of embodiments of the method and tea concentrate have been described, it will be appreciated that the method and tea concentrate described herein can be embodied in many other forms. For example, pressurised boiling or near boiling water may be used in lieu water provided at ambient pressure.
In the claims which follow and in the preceding description, except where the context requires otherwise due to express language or necessary implication, the word "comprise" or variations such as "comprises" or "comprising" is used in an inclusive sense, i.e. to specify the presence of the stated features but not to preclude the presence or addition of further features in various embodiments.
Claims (4)
1. A method of making a tea concentrate including: directly contacting a quantity of loose particulate tea material with boiling or near boiling water so as to produce an aqueous concentrate; separating the aqueous concentrate from the particulate tea material. O O
2. A method as claimed in claim 1, wherein in step the time for producing the aqueous concentrate is varied and is determined as a function of the particle size of the tea material and/or the type of tea material.
3. A method as claimed in any one of the preceding claims including passing the water through a diffuser prior to step so as to distribute the boiling or near boiling water onto the particulate tea material.
4. A method as claimed in any one of the preceding claims in which the weight of particulate tea mdterial used is in an amount of 10 grams or less and/or the volume of tea concentrate produced is in an amount of 40 mls or less. A method as claimed in any one of the preceding claims, in which the particulate tea material comprises broken leaves, or ground leaves, fannings, or a combination thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2006100933A AU2006100933A4 (en) | 2006-11-01 | 2006-11-01 | Method of making a tea concentrate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2006100933A AU2006100933A4 (en) | 2006-11-01 | 2006-11-01 | Method of making a tea concentrate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU2006100933B4 AU2006100933B4 (en) | 2006-12-14 |
| AU2006100933A4 true AU2006100933A4 (en) | 2006-12-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2006100933A Ceased AU2006100933A4 (en) | 2006-11-01 | 2006-11-01 | Method of making a tea concentrate |
Country Status (1)
| Country | Link |
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| AU (1) | AU2006100933A4 (en) |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2688911A (en) * | 1952-02-22 | 1954-09-14 | Hochmayr Franz | Electrically heated expresso machine for the preparation of coffee, tea, or the like |
| JPH0271713A (en) * | 1988-09-06 | 1990-03-12 | House Food Ind Co Ltd | Tea extractor |
| US5245914A (en) * | 1990-09-18 | 1993-09-21 | Vitous Charles J | Dual tea brewer |
| US5895672A (en) * | 1998-01-13 | 1999-04-20 | Cooper; Barry Patrick Wesley | Product and process for preparing a tea extract |
| US6182555B1 (en) * | 1999-04-07 | 2001-02-06 | Red River Tea Company | Apparatus and methods for brewing and dispensing beverages |
| KR20010067519A (en) * | 2001-02-05 | 2001-07-13 | κΉμν | Camellia Leaf Extract Preparation Process |
| JP2004313124A (en) * | 2003-04-18 | 2004-11-11 | Asahi Kasei Chemicals Corp | Tea extract solution |
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2006
- 2006-11-01 AU AU2006100933A patent/AU2006100933A4/en not_active Ceased
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| Publication number | Publication date |
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| AU2006100933B4 (en) | 2006-12-14 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FGI | Letters patent sealed or granted (innovation patent) | ||
| MK22 | Patent ceased section 143a(d), or expired - non payment of renewal fee or expiry |