WO2013191663A1 - Tea blend, its composition and a method for its preparation - Google Patents
Tea blend, its composition and a method for its preparation Download PDFInfo
- Publication number
- WO2013191663A1 WO2013191663A1 PCT/SI2013/000040 SI2013000040W WO2013191663A1 WO 2013191663 A1 WO2013191663 A1 WO 2013191663A1 SI 2013000040 W SI2013000040 W SI 2013000040W WO 2013191663 A1 WO2013191663 A1 WO 2013191663A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- rooibos
- tea
- amount ranging
- weight
- tea blend
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 240000006914 Aspalathus linearis Species 0.000 claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims description 22
- 239000002245 particle Substances 0.000 claims description 13
- 244000241838 Lycium barbarum Species 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000014749 Mentha crispa Nutrition 0.000 claims description 5
- 244000024873 Mentha crispa Species 0.000 claims description 5
- 244000246386 Mentha pulegium Species 0.000 claims description 5
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 5
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 5
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 5
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 5
- 235000008434 ginseng Nutrition 0.000 claims description 5
- 235000001050 hortel pimenta Nutrition 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 240000003444 Paullinia cupana Species 0.000 claims description 3
- 235000000556 Paullinia cupana Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 238000003780 insertion Methods 0.000 claims 1
- 230000037431 insertion Effects 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000000605 extraction Methods 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 abstract 3
- 241001122767 Theaceae Species 0.000 description 17
- PUAQLLVFLMYYJJ-UHFFFAOYSA-N 2-aminopropiophenone Chemical compound CC(N)C(=O)C1=CC=CC=C1 PUAQLLVFLMYYJJ-UHFFFAOYSA-N 0.000 description 9
- 235000013361 beverage Nutrition 0.000 description 5
- 235000015114 espresso Nutrition 0.000 description 5
- 240000004371 Panax ginseng Species 0.000 description 4
- 240000004784 Cymbopogon citratus Species 0.000 description 2
- 235000017897 Cymbopogon citratus Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 244000178870 Lavandula angustifolia Species 0.000 description 2
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 description 2
- 244000263375 Vanilla tahitensis Species 0.000 description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 2
- 235000003650 acai Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 239000001102 lavandula vera Substances 0.000 description 2
- 235000018219 lavender Nutrition 0.000 description 2
- 244000286893 Aspalathus contaminatus Species 0.000 description 1
- 235000003884 Aspalathus contaminatus Nutrition 0.000 description 1
- 235000012984 Aspalathus linearis Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000220485 Fabaceae Species 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Definitions
- the subject of the invention is a tea blend, its composition and a method for its preparation.
- a tea blend composed of a basis - African tea Rooibois - and various added flavours and prepared in a special teapot with hot water or pressurised vapour in order to achieve adequate extraction.
- the invention belongs to class A23F 03/14 of the International Patent Classification.
- Rooibos (Aspalathus linearis) is a broom-like member of the family Fabaceae that grows in the plant region of mountain grassland of South Africa. The plant or rather its leaves are used for making a tisane bearing the same name.
- the tea can be consumed either hot or cold. Numerous substances in the leaves that give this drink its unique organoleptic properties are only moderately soluble in cold water.
- the tea is therefore prepared with hot or boiling water by pouring a certain amount of water over tea leaves or leaves of a tea blend prepared in a filter bag, or a filter bag is immersed in a cup of water for a certain period of time.
- a problem encountered in the described method of tea preparation is that insufficient extraction of tea in a cup is achieved.
- a relatively strong beverage can be obtained from the rooibois tea blend and various added flavours that is characterised in that hot water or pressurized vapour is forced through a certain amount of the tea blend in the method that is considerably identical to the method used for preparing espresso, preferably by using the same equipment (espresso machine) as used for making espresso.
- the present invention provides a tea blend composition comprising:
- an aromatizing agent that can be a herb or superfood.
- the aromatizing agent in the present invention is selected from the group consisting of: ginseng, orange, spearmint, pepper mint, camomile, pollen, guarana and goji berry juice.
- the total amount of rooibos in a dose for preparing tea ranges from 6 g to 7 g, wherein finely chopped rooibos is added in an amount ranging from 4 g to 4.7 g, granulated rooibos is added in an amount ranging from 1.5 g to 2.2 g, a selected herb or superfood is added, differently ground (chopped in pieces or in powder form of a size of 0.1 mm), in an amount ranging from 0.7 g to 2 g, wherein the total amount of all ingredients does not exceed 8 g.
- Example 1 The invention will be described in more detail in the continuation by way of examples. The examples are presented to illustrate the invention and do not limit the scope of the invention in any way whatsoever.
- Example 1 Example 1 :
- rooibos African tea containing finely chopped rooibos size of powder particles being between 0.02 and 0.01 mm
- granulated rooibos in an amount ranging from 1.5 g to 2.2 g and ground rooibos in an amount ranging from 1.5 g to 2 g is added a mixture of ginseng with orange containing ginseng in an amount ranging from 1 g to 1.5 g and orange in an amount ranging from 0.5 g to 0.7 g.
- rooibos African tea containing finely chopped rooibos size of powder particles being between 0.02 and 0.01 mm
- granulated rooibos in an amount ranging from 1.5 g to 2.2 g and ground rooibos in an amount ranging from 1.5 g to 2 g is added a mixture of spearmint and pepper mint containing spearmint in an amount ranging from 1 g to 1.5 g and pepper mint in an amount ranging from 1 g to 1.5 g.
- rooibos African tea containing finely chopped rooibos size of powder particles being between 0.02 and 0.01 mm
- granulated rooibos in an amount ranging from 1.5 g to 2.2 g and ground rooibos in an amount ranging from 1.5 g to 2 g is added guarana in an amount ranging from 1 g to 2 g.
- rooibos African tea containing finely chopped rooibos size of powder particles being between 0.02 and 0.01 mm
- granulated rooibos in an amount ranging from 1.5 g to 2.2 g and ground rooibos in an amount ranging from 1.5 g to 2 g is added goji berry juice in an amount ranging from 1 g to 2 g.
- rooibos African tea containing finely chopped rooibos size of powder particles being between 0.02 and 0.01 mm
- granulated rooibos in an amount ranging from 1.5 g to 2.2 g and ground rooibos in an amount ranging from 1.5 g to 2 g is added a mixture of elder and vanilla containing vanilla in an amount ranging from 0.5 g to 0.8 g and elder in an amount ranging from 1 g to 1.5 g.
- rooibos African tea containing finely chopped rooibos size of powder particles being between 0.02 and 0.01 mm
- granulated rooibos in an amount ranging from 1.5 g to 2.2 g and ground rooibos in an amount ranging from 1.5 g to 2 g is added lavender in an amount ranging from 1 g to 2 g.
- rooibos African tea containing finely chopped rooibos size of powder particles being between 0.02 and 0.01 mm
- granulated rooibos in an amount ranging from 1.5 g to 2.2 g and ground rooibos in an amount ranging from 1.5 g to 2 g is added lemongrass in an amount ranging from 1 g to 2 g.
- camomile Powder (0.1 mm) 1.0- 1.5g
- vanilla powder (0.01 mm) 0.7- 1.0 g elder Powder (0.1 mm)
- the method of preparing a tea blend comprises the following consecutive steps: an already prepared packed blend is inserted in a teapot with a non-return valve.
- a non-return valve that keeps the water in the blend the ingredients get soaked with water thus creating a flavour that we want to offer in a cup.
- the water having a temperature of 90 °C is kept in the teapot for 1 to 2 seconds and then the liquid flows to the cup with an adequate concentration of ingredients.
- the beverage thus prepared can be added milk depending on the selected beverage.
- the tea blend, its composition and the method for its preparation of the invention is a healthy replacement for espresso, wherein the tea blend so prepared is prepared like espresso in a bar.
- the prepared beverage of the invention can offer a full flavour of an adequate concentration of a tea blend.
Abstract
The subject of the invention is a tea blend, its composition and a method for its preparation. A tea blend composed of a basis - African tea Rooibois - and various added flavours and prepared in a special teapot with hot water or pressurised vapour in order to achieve adequate extraction. The present invention provides a tea blend composition comprising: - at least 55 % by weight of finely chopped rooibos; - at least 18 % by weight of granulated rooibos; - at least 18 % by weight of ground rooibos; - at least 9 % by weight of an aromatizing agent that can be a herb or superfood; and method for its preparation.
Description
TEA BLEND, ITS COMPOSITION AND A METHOD FOR ITS
PREPARATION
The subject of the invention is a tea blend, its composition and a method for its preparation. A tea blend composed of a basis - African tea Rooibois - and various added flavours and prepared in a special teapot with hot water or pressurised vapour in order to achieve adequate extraction. The invention belongs to class A23F 03/14 of the International Patent Classification.
Rooibos (Aspalathus linearis) is a broom-like member of the family Fabaceae that grows in the plant region of mountain grassland of South Africa. The plant or rather its leaves are used for making a tisane bearing the same name.
The tea can be consumed either hot or cold. Numerous substances in the leaves that give this drink its unique organoleptic properties are only moderately soluble in cold water. The tea is therefore prepared with hot or boiling water by pouring a certain amount of water over tea leaves or leaves of a tea blend prepared in a filter bag, or a filter bag is immersed in a cup of water for a certain period of time.
A problem encountered in the described method of tea preparation is that insufficient extraction of tea in a cup is achieved. According to the present invention and the method for making a beverage from a tea blend a relatively strong beverage can be obtained from the rooibois tea blend and various added flavours that is characterised in that hot water or
pressurized vapour is forced through a certain amount of the tea blend in the method that is considerably identical to the method used for preparing espresso, preferably by using the same equipment (espresso machine) as used for making espresso.
The present invention provides a tea blend composition comprising:
- at least 55 % by weight of finely chopped rooibos;
- at least 18 % by weight of granulated rooibos;
- at least 18 % by weight of ground rooibos;
- at least 9 % by weight of an aromatizing agent that can be a herb or superfood.
The aromatizing agent in the present invention is selected from the group consisting of: ginseng, orange, spearmint, pepper mint, camomile, pollen, guarana and goji berry juice.
The total amount of rooibos in a dose for preparing tea ranges from 6 g to 7 g, wherein finely chopped rooibos is added in an amount ranging from 4 g to 4.7 g, granulated rooibos is added in an amount ranging from 1.5 g to 2.2 g, a selected herb or superfood is added, differently ground (chopped in pieces or in powder form of a size of 0.1 mm), in an amount ranging from 0.7 g to 2 g, wherein the total amount of all ingredients does not exceed 8 g.
The invention will be described in more detail in the continuation by way of examples. The examples are presented to illustrate the invention and do not limit the scope of the invention in any way whatsoever.
Example 1 :
To a mixture of the rooibos African tea containing finely chopped rooibos (size of powder particles being between 0.02 and 0.01 mm) in an amount ranging from 4 g to 4.7 g, granulated rooibos in an amount ranging from 1.5 g to 2.2 g and ground rooibos in an amount ranging from 1.5 g to 2 g is added a mixture of ginseng with orange containing ginseng in an amount ranging from 1 g to 1.5 g and orange in an amount ranging from 0.5 g to 0.7 g.
Example 2:
To a mixture of the rooibos African tea containing finely chopped rooibos (size of powder particles being between 0.02 and 0.01 mm) in an amount ranging from 4 g to 4.7 g, granulated rooibos in an amount ranging from 1.5 g to 2.2 g and ground rooibos in an amount ranging from 1.5 g to 2 g is added a mixture of spearmint and pepper mint containing spearmint in an amount ranging from 1 g to 1.5 g and pepper mint in an amount ranging from 1 g to 1.5 g.
Example 3:
To a mixture of the rooibos African tea containing finely chopped rooibos (size of powder particles being between 0.02 and 0.01 mm) in an amount ranging from 4 g to 4.7 g, granulated rooibos in an amount ranging from 1.5 g to 2.2 g and ground rooibos in an amount ranging from
1.5 g to 2 g is added a mixture of camomile with pollen containing dried pollen in an amount ranging from 0.5 g to 0.8 g and camomile powder in an amount ranging from 1 g to 1.5 g. Example 4:
To a mixture of the rooibos African tea containing finely chopped rooibos (size of powder particles being between 0.02 and 0.01 mm) in an amount ranging from 4 g to 4.7 g, granulated rooibos in an amount ranging from 1.5 g to 2.2 g and ground rooibos in an amount ranging from 1.5 g to 2 g is added guarana in an amount ranging from 1 g to 2 g.
Example 5:
To a mixture of the rooibos African tea containing finely chopped rooibos (size of powder particles being between 0.02 and 0.01 mm) in an amount ranging from 4 g to 4.7 g, granulated rooibos in an amount ranging from 1.5 g to 2.2 g and ground rooibos in an amount ranging from 1.5 g to 2 g is added goji berry juice in an amount ranging from 1 g to 2 g.
Example 6:
To a mixture of the rooibos African tea containing finely chopped rooibos (size of powder particles being between 0.02 and 0.01 mm) in an amount ranging from 4 g to 4.7 g, granulated rooibos in an amount ranging from 1.5 g to 2.2 g and ground rooibos in an amount ranging from
1.5 g to 2 g is added a mixture of acai berries and goji berry juice containing acai berries in an amount ranging from 0.5 g to 0.8 g and goji berry juice in an amount ranging from 1 g to 1.5 g. Example 7:
To a mixture of the rooibos African tea containing finely chopped rooibos (size of powder particles being between 0.02 and 0.01 mm) in an amount ranging from 4 g to 4.7 g, granulated rooibos in an amount ranging from 1.5 g to 2.2 g and ground rooibos in an amount ranging from 1.5 g to 2 g is added a mixture of elder and vanilla containing vanilla in an amount ranging from 0.5 g to 0.8 g and elder in an amount ranging from 1 g to 1.5 g.
Example 8:
To a mixture of the rooibos African tea containing finely chopped rooibos (size of powder particles being between 0.02 and 0.01 mm) in an amount ranging from 4 g to 4.7 g, granulated rooibos in an amount ranging from 1.5 g to 2.2 g and ground rooibos in an amount ranging from 1.5 g to 2 g is added lavender in an amount ranging from 1 g to 2 g.
Example 9:
To a mixture of the rooibos African tea containing finely chopped rooibos (size of powder particles being between 0.02 and 0.01 mm) in an
amount ranging from 4 g to 4.7 g, granulated rooibos in an amount ranging from 1.5 g to 2.2 g and ground rooibos in an amount ranging from 1.5 g to 2 g is added lemongrass in an amount ranging from 1 g to 2 g.
The amount of the aromatising agent and its granulation is shown in Table below:
Ingredient Particle size Amount
rooibos finely chopped 4.0- .7 g rooibos granules 1.5- 2.2 g
rooibos powder (0.01 mm) 1.5-2g
ginseng powder (0.1 mm) 1.1 -1.5g
orange powder (0.1 mm) 0.5- 0.7 g
spearmint Finely chopped 1.0 - 1.5 g
pepper mint Finely chopped 1.0- 1.5 g
camomile Powder (0.1 mm) 1.0- 1.5g
Pollen Granules or 0.7- 1.0 g
particles with a size
of 1 mm
goji berry juice powder (0.01 mm) 1.5-2.0g
asai berries powder (0.01 mm) 0.7- .0 g
lavender powder (0.1 mm) 1.5-2.0g
lemongrass powder (0.1 mm) 1.5-2.0g
vanilla powder (0.01 mm) 0.7- 1.0 g
elder Powder (0.1 mm)
The method of preparing a tea blend comprises the following consecutive steps: an already prepared packed blend is inserted in a teapot with a non-return valve. In the teapot with a non-return valve that keeps the water in the blend the ingredients get soaked with water thus creating a flavour that we want to offer in a cup. The water having a temperature of 90 °C is kept in the teapot for 1 to 2 seconds and then the liquid flows to the cup with an adequate concentration of ingredients.
The beverage thus prepared can be added milk depending on the selected beverage.
The tea blend, its composition and the method for its preparation of the invention is a healthy replacement for espresso, wherein the tea blend so prepared is prepared like espresso in a bar. The prepared beverage of the invention can offer a full flavour of an adequate concentration of a tea blend.
Claims
Tea blend comprising
(a) at least 55 % by weight of finely chopped rooibos;
(b) at least 18 % by weight of granulated rooibos;
(c) at least 18 % by weight of ground rooibos;
(d) at least 9 % by weight of aromatising agent.
Tea blend according to claim 1 , wherein the aromatising agent is a herb or superfood.
Tea blend according to claim 1 and 2, wherein the finely chopped rooibos has a powder particle size ranging from 0.02 mm to 0.01 mm.
Tea blend according to claims 1 to 3, wherein the aromatizing agent is selected from the group consisting of: ginseng, orange, spearmint, pepper mint, camomile, pollen, guarana and goji berry juice.
Tea blend according to any of preceding claims, wherein the added aromatising agent can be variously ground, chopped to pieces or in the form of a powder with a particle size of 0.1 mm.
6. Method for preparing a composition according to any of preceding claims comprising treatment of the packed blend according to claim 1 in a teapot with a non-return valve.
7. Method for preparing a composition according to claim 1 comprising the following steps:
- insertion of the already prepared packed blend according to claim 1 to a teapot with a non-return valve;
- soaking of the packed blend according to claim 1 in a teapot with a non-return valve with water at a temperature of 90 °C;
- keeping the packed blend in the teapot between 1 and 2 seconds; and
- pouring a liquid having an adequate concentration of ingredients to a cup.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SI201200217A SI24092A (en) | 2012-06-21 | 2012-06-21 | Tea mixture, its composition and process for preparing it |
| SIP-201200217 | 2012-06-21 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2013191663A1 true WO2013191663A1 (en) | 2013-12-27 |
Family
ID=49036628
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/SI2013/000040 WO2013191663A1 (en) | 2012-06-21 | 2013-06-20 | Tea blend, its composition and a method for its preparation |
Country Status (2)
| Country | Link |
|---|---|
| SI (1) | SI24092A (en) |
| WO (1) | WO2013191663A1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2259055C2 (en) * | 2001-12-25 | 2005-08-27 | Общество с ограниченной ответственностью "Форсман-Центр" | Plant tea |
| ZA200501580B (en) * | 2003-11-26 | 2006-10-25 | Paul Bertus Hayes | Method and means for processing vegetable plant material |
| WO2006126053A2 (en) * | 2005-05-23 | 2006-11-30 | The Red Espresso Company (Proprietary) Limited | A bush tea product |
| CA2666102A1 (en) * | 2009-04-24 | 2010-10-24 | Kenneth I. Crause | Diet tea |
-
2012
- 2012-06-21 SI SI201200217A patent/SI24092A/en not_active IP Right Cessation
-
2013
- 2013-06-20 WO PCT/SI2013/000040 patent/WO2013191663A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2259055C2 (en) * | 2001-12-25 | 2005-08-27 | Общество с ограниченной ответственностью "Форсман-Центр" | Plant tea |
| ZA200501580B (en) * | 2003-11-26 | 2006-10-25 | Paul Bertus Hayes | Method and means for processing vegetable plant material |
| WO2006126053A2 (en) * | 2005-05-23 | 2006-11-30 | The Red Espresso Company (Proprietary) Limited | A bush tea product |
| CA2666102A1 (en) * | 2009-04-24 | 2010-10-24 | Kenneth I. Crause | Diet tea |
Non-Patent Citations (3)
| Title |
|---|
| DATABASE WPI Week 200559, Derwent World Patents Index; AN 2005-579739, XP002716215 * |
| DATABASE WPI Week 200846, Derwent World Patents Index; AN 2008-H32517, XP002716214 * |
| MORTON J F: "ROOIBOS TEA, ASPALATHUS LINEARIS, A CAFFEINELESS, LOW-TANNIN BEVERAGE", ECONOMIC BOTANY, NEW YORK BOTANICAL GARDEN, BRONX, NY, US, vol. 37, no. 2, 1 January 1983 (1983-01-01), pages 164 - 173, XP000600542, ISSN: 0013-0001 * |
Also Published As
| Publication number | Publication date |
|---|---|
| SI24092A (en) | 2013-12-31 |
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