# US 2019/0166869 A1 · A process for manufacturing a leaf tea product

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- Number: US 2019/0166869 A1
- Document ID: US20190166869A1
- Status: Published application
- Kind: A1
- Application number: 16/324,520
- Filed: 2017-08-02
- Published: 2019-06-06
- Earliest claimed: 2016-08-15
- Applicants: Conopco, Inc., d/b/a UNILEVER
- Inventors: Andrew James DYKS; Luke Richard NUNN; David George SHARP
- Web page: https://patentgrep.com/patent/US20190166869A1

## CPC

- A23F 3/06: Treating tea before extraction (reducing or removing alkaloid content A23F3/36); Preparations produced thereby (tea extract preparations A23F3/16)
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23V 2300/24: Heat, thermal treatment
- A23F: COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

The present invention relates to a process for manufacturing a black leaf tea product, the process comprising the steps of: providing black leaf tea having a moisture content of less than 5 wt. %; and then subjecting this black leaf tea starting material to a heat treatment step by contacting it with a heated surface at a temperature of 100° C. to 170° C. for a duration of 2 to 25 minutes. The present invention also relates to a black leaf tea product obtainable by this process.

## Claims

### Claim 1

A process for manufacturing a black leaf tea product, the process comprising:
subjecting a black leaf tea material, having a moisture content of less than 5 wt. %, to a heat treatment step by contacting it with a heated surface at a temperature of 100° C. to 170° C. for a duration of 2 to 25 minutes.

### Claim 2 (depends on 1)

The process of claim 1, wherein the duration of the heat treatment step is from 3 to 15 minutes.

### Claim 3 (depends on 1)

The process of claim 1, wherein the heat treatment step is carried out in the presence of steam.

### Claim 4 (depends on 3)

The process of claim 3, wherein the steam is provided at a flow rate of at least 1 kg per hour.

### Claim 5 (depends on 3)

The process of claim 3, wherein the steam is provided at a flow rate of less than 25 kg per hour.

### Claim 6 (depends on 1)

The process of claim 1, wherein the heat treatment step is carried out in a confined atmosphere.

### Claim 7 (depends on 1)

The process of claim 1, wherein the heated surface is at a temperature of 110° C. to 160° C.

### Claim 8 (depends on 1)

The process of claim 1, wherein the black leaf tea material is a tea blend.

### Claim 9 (depends on 1)

The process a of claim 1,
wherein:
the black leaf tea material has an L* value of L*initial,
the black leaf tea product has an L* value of L*final,
ΔL*=(L*initial)−(L*final), and
ΔL* is at least 1.0.

### Claim 10 (depends on 9)

The process of claim 9, wherein ΔL* is less than 3.5.

### Claim 11 (depends on 1)

The process of claim 1,
wherein:
the black leaf tea material has a Normalised Infusion Colour of NICinitial,
the black leaf tea product has a Normalised Infusion Colour of NICfinal,
wherein Normalised Infusion Colour is expressed in terms of a* value per mg/ml of infusion solids as determined for an infusion liquor obtained by contacting 2 g of the black leaf tea material (for NICinitial) or the black leaf tea product (for NICfinal) with 200 ml freshly boiled water for 2 minutes, and wherein
ΔNIC=(NICfinal)−(NICinitial), and
ΔNIC is 0.3 to 1.7.

### Claim 12 (depends on 11)

A process of claim 11, wherein ΔNIC is 0.32 to 1.65.

### Claim 13 (depends on 1)

The process of claim 1, wherein the process comprises the subsequent step of packaging the black leaf tea product.

### Claim 14 (depends on 13)

A process of claim 13, wherein the black leaf tea product is packaged in an amount of 1 g to 5 g.

### Claim 15

(canceled)