Buy Black Tea Powder.

Dry extract of Black Tea.

Description: We can talk about tea for a long time, since over several thousand years it has won enduring popularity all over the world among all segments of the population, almost all peoples and nations. Let's restrict ourselves to a few basic facts:

· Originally the leaves of the tea bush in China were boiled in boiling water and used as a medicine for many diseases, and it was considered an ordinary, albeit very tasty, drink only during the reign of the imperial Tang dynasty (VII-X centuries);

· Actually "black" the variety of tea we are interested in began to be called in Europe, the Chinese themselves called and call it "red";

· Unlike other types, black tea is fully fermented for 2-4 weeks before further processing;

· It was black tea that became so popular in Europe that the British began to cultivate it in their numerous colonies, since it practically did not deteriorate and did not lose its properties during long-term transportation.

Natural black tea extract is mainly produced from two varieties: Assam and Darjeeling. Its international name is black matcha. At the same time, the word “matcha” itself is much more often associated with green tea, although this is just the name of tea powder prepared in a special way.

Scientifically proven black matcha has many useful properties, and can be used as a raw material for the preparation of a strong drink, comparable in properties to natural coffee, as well as for medicinal and cosmetic purposes.

Receiving method:

Black tea powder is made from tea leaves, dried using a special technology and crushed to the state of microparticles. The chemical composition of this natural powder is a real treasure: it contains vitamins C, A, PP, K, group B, active amino acids, tannins - tannin, catechin - as well as natural minerals - phosphorus, fluorine, potassium, copper, zinc, magnesium. It has Brown color, characteristic tart tea aroma and slightly astringent taste, soluble in water and completely retains nutritional value.

Application:

The scope of application of black tea powder is extremely wide: from the use as a drink and a component of dishes and desserts, external medicines and cosmetics, in the household sphere.

Advantages of black tea extract - a large number of antioxidants, antispasmodic, antiviral and anti-inflammatory properties. It also has anti-allergic effects and has a less astringent taste than green tea.

Black tea powder is an active component of creams and masks for dry and sensitive, as well as aging skin, used in medical compresses and ointments, added to exfoliating and cleansing products for the skin. And its use as a nutritional component - saturation of the body with antioxidants, normalization of heart function, nutrition of brain cells with oxygen, anti-sclerotic effect and prevention of hyperlipidemia, improvement of the nervous system, minimization of migraine attacks, ambulance for prolonged fatigue.

Since black tea powder is very rich in caffeine, it has an invigorating effect, improves concentration and digestive tract function, and normalizes blood pressure. Rinsing the mouth with a solution of tea powder is an effective prevention of gum disease and caries.

Cosmetic properties:

For skin:

For dry skin, black tea extract provides active nourishment to dry and sensitive skin, tones it, improves color and restores healthy blush... For oily and problem skin, tea powder is one of the active means of cleaning and normalizing the production of subcutaneous fat, which tightens the pores. Also, this substance is used for anti-cellulite wraps and smoothing the skin structure.

As a result of regular use of black tea powder, you will get even, smooth, velvety skin without redness, breakouts and rosacea, radiant with health and beauty. The combination of caffeine and vitamins C and E in black tea extract is an effective remedy against freckles, vitiligo and edema. Relevant as a means for safe tanning - and natural self-tanning.

Compresses with the addition of black tea powder are used in the treatment of neurodermatitis, dermatitis, 1st degree burns, severe forms of acne, boils and erysipelas, fungal infections, and warts.

Baths with black tea extract strengthen nails and periungual bed.

For hair:

By regularly adding black tea powder to hair care products and directly applying it to the hair as a mask, the scalp and hair are cleansed of excess dirt, become more manageable, softer, and easier to style. Especially tea powder is useful for coarse oily hair, as well as prone to damage and split ends.

Masks with black tea extract revitalize the scalp, help get rid of breakouts and dandruff, prevent hair loss, and make them less oily.

Storage:

Store in a cool, dark, dry place, avoid moisture. The shelf life is 24-30 months.

Contraindications:

Individual intolerance.

Recipes:

Nourishing mask: mix tea powder with natural yogurt (1: 3), apply to cleansed and steamed skin, leave for 30 minutes, rinse with warm water.

Night cream: mix powder with water to a paste, apply on face, leave overnight. You can use mineral water.

Stimulating decongestant mask: mix with bentoin clay (1: 1), dilute with water to a slurry consistency, apply on face and neck, leave to dry, rinse with warm water, blot skin and apply daily moisturizer.

Mask against age spots: mix powder with rice flour (1: 1), dilute with boiled water until the consistency of thick sour cream, apply on face for 15 minutes, rinse with water.

Cleansing mask: mix 0.5 tsp. powder, 0.5 tsp. black clay, 2 tablets of activated carbon, dilute with water, apply on face, rinse with water after 20 minutes.

Wellness dry powder: Mix pearl, rice or bamboo powder with black tea powder (7: 3).

Homemade bronzer: mix cinnamon, starch (potato or corn), black tea powder.

Anti-wrinkle mask: mix barley flour, tea powder (1: 1) with egg yolk, dilute with water until the consistency of sour cream, apply on steamed cleansed skin, rinse with water after half an hour.

Moisturizing mask: grind 2 tablespoons. oatmeal, mix with 2 tsp. powder and 2 tbsp. melted honey, dilute with warm water to the state of gruel, apply to cleansed, steamed face, rinse with warm water after 20-30 minutes.

Description: Black Tea Powder does not contain chemical preservatives and retains nutritional value. The powder has an antiseptic and tonic effect.Color: Brown

Aroma: tart, tea-like

Taste: astringent

Mode of production: Tea powder is a very fine fraction of tea leaves dried and ground into powder in a special way.

Compound: vitamins A, C, P, PP, groups B and K., amino acids, tannins (catechin, tannin, polyphenol), alkaloids, potassium, fluorine, phosphorus.

Cosmetic properties: suitable for all skin types, especially dry.

• tones the skin,
• smoothes the skin,
• tightens pores
• makes the skin glow,
• provides cellulite prevention

Hair:

• gives hair shine and vitality,
• prevents hair damage,
• improves combing and leaves hair soft.

Used in cosmetics:

• face and body mask,
• hair and scalp mask,
• body and face scrubs,
• production of infuses, tiknktur.

in cream - 1-20%,

in masks and scrubs - 1-100%,

in tonics, lotions - 1-10%,

Not every passionate tea lover will be able to clearly explain what tea extracts are. On the one hand, this term denotes a very expensive extract from tea leaves used both in food production and in the production of cosmetics and pharmacology. On the other hand, this is often called granulated tea - an instant drink that is nothing more than a semblance of real noble tea. As a result, confusion arises: if you believe the sellers of dietary supplements, tea extract is an unusually valuable substance, and it is difficult to assume that this expensive ingredient is used in the production of so-called "tea drinks" - chilled and carbonated teas.

Ancient and modern production technologies

Production technology tea extract was invented in China in the tenth to twelfth centuries. Juice was squeezed out of fresh tea leaves with the help of special presses, which was then dried in the air, forming small crystals. To make tea, it was enough to dissolve a few grams of such crystals in hot water... The solution obtained in this way retained all the properties of ordinary tea and even had best taste than conventionally brewed green tea. However, the production of tea extract was too expensive, and the finished product was too small: as a result, such tea was inaccessible to the general population and was served only to the emperor's table.

Modern technology for preparing tea extracts is more complicated, but at the same time much cheaper. Extracts are prepared directly from tea leaves or from their concentrated infusion, and the first method is used mainly in countries where tea is produced (in India and Sri Lanka), and the second is popular in Europe and the USA, where for the production of such an extract they use dry long tea, as a rule, of the lowest grade. When preparing the infusion with the help of various special techniques, the extract of the tea leaf is increased, which makes it possible to obtain the most concentrated solution. This solution is evaporated until the desired strength is reached or to a dry powder. As a result, tea extract (or instant tea, as it is often called) can be even much cheaper at cost than ordinary tea extract, not to mention collection varieties.

There is benefit, but no taste

Tea concentrate is appreciated by those who are primarily attracted to tea not exquisite aroma and tonic properties. Due to its compactness, such an extract is also convenient for various hikes and expeditions, in which it is difficult to take large packages of ordinary tea leaves.

As a rule, dry instant tea is packaged in disposable bags immediately with the necessary additives: sugar, citric acid, a cream substitute and flavorings. The resulting product is appreciated by undemanding buyers, but in terms of taste and aroma it has very little in common with the noble drink to which it owes its name. This is due to the fact that modern technology for the preparation of tea concentrate involves the use of high temperatures, which negatively affects the taste of the drink. Typically, tea extracts are additionally flavored.

Tea extract is also widely used for “cold teas” popular in summer, which are rather tea drinks. In addition to tea extract, they contain various sweeteners and flavorings that give the drink a pleasant taste and aroma. A glotov of this tea is good for refreshing on a summer day.

Experience shows that a drink made from tea extract has not taken root in countries with a long tradition of drinking tea. This is due primarily to the fact that the taste of this product cannot compete with tea made from even the most mediocre raw materials. Basically, these drinks are used in catering establishments.

Biologically active additives and cosmetics

Due to its antioxidant properties, green tea is highly prized by pharmacists and beauticians. Tea extracts are found in many creams, tonics, and face masks, and there are many green tea extract tablets and capsules available. The technology for the production of such cosmetic extracts is kept in the strictest confidence, but the manufacturers assure that the green tea concentrate retains all the properties of the present tea. As a result, cosmetics with green tea extract reduce puffiness and give the skin elasticity, fight against age-related skin changes, improve complexion and activate blood circulation. Tablets and capsules with green tea extract are recommended for those who want to lose weight, boost their immunity, improve blood circulation and lower cholesterol levels.

Maria Bykova

The method provides for obtaining a cold tea leaf infusion from green tea leaf macerated and treated with tannase for a period of time sufficient to ferment the leaf and generate gallic acid and theaflavin. Fermentation is carried out in the presence of an oxygen-containing substrate in an amount sufficient to activate endogenous peroxidases, and the resulting fermented leaf is additionally dried to obtain a cold tea leaf. Obtaining a mixture of the specified tea leaf cold infusion with tea leaf that has not been treated with tannase and an oxygen-containing substrate, extracting the mixture of tea leaves with water to obtain a percolate containing tea solids, and heating the resulting percolate containing tea solids to obtain a tea extract suitable for dilution with water to obtain a ready-to-drink tea drink containing from 0.001 to 6 wt.% of tea solids. This makes it possible to obtain shelf stable ready-to-drink tea drinks. Tea drinks have excellent color and flavor characteristics and are derived from tea extract that has been obtained from cold infusions and standard tea leaves. Tea drinks retain their excellent characteristics in the absence of preservatives and caramel. 5 n. and 24 p.p. f-ly.

The present invention relates to a method for producing a tea extract and to a tea extract. In particular, the present invention relates to a method for producing a tea extract from a mixture of hot and cold infusions of tea leaves. Surprisingly, it has been found that the obtained tea extract allows a tea beverage with excellent taste, stability and color characteristics, and in particular when the tea extract is used to prepare a ready-to-drink beverage, to be obtained. In addition, surprisingly, excellent tea beverage characteristics have been achieved that are substantially free of preservatives and artificial colors such as caramel.

After water, tea is the most popular drink consumed by humans. Tea is very refreshing, both hot and cold, and has been produced industrially for many years. For example, Unilever Lipton® tea is a leading tea brand in over 110 countries.

Today, modern scientists are exploring the unique potential of tea, which has a unique combination of natural antioxidants known as flavonoids, which may include catechins, flavonols, and flavonol glucosides. Regular consumption of tea can help improve vascular function, when under stress, to lower cholesterol levels and increase vitality.

The antioxidants in tea are thought to reduce the risk of cancer. Indeed, research shows that antioxidants may reduce the risk of cancer in the upper gastrointestinal tract, colon, rectum, pancreas, and breast. In addition, in today's rush, many consumers prefer tea as a ready-to-drink beverage. However, such tea usually requires the addition of preservatives and / or artificial colors (such as caramel), which are required to impart stability and color characteristics to the product comparable to tea obtained from the infusion of the leaves. However, the use of preservatives and artificial colors can discourage consumers from consuming tea, as preservatives and artificial colors are often associated with health risks.

Thus, there continues to be a need for a tea beverage (and in particular for a ready-to-drink tea beverage) that has characteristics of taste, stability and color comparable to those of tea obtained from the infusion of the leaves, while being free from preservatives and artificial colors. Thus, the present invention relates to a method for preparing a tea extract and a tea extract, where the tea extract can surprisingly be used to obtain a ready-to-drink tea beverage with flavor, stability and color characteristics comparable to those obtained from the infusion of the leaf and, unexpectedly, essentially free from preservatives and artificial colors.

The prior art discloses methods of making tea drinks. EP 0939593 B1 describes drinks with a high content of catechins.

US Pat. No. 6,780,454 describes a tea leaf infused in cold water, and drinks from it.

None of the documents mentioned above disclose a method for producing a tea extract and a tea extract, while the tea extract is obtained from a mixture of cold and hot infusions of tea leaves, in addition, the tea extract unexpectedly allows to obtain a tea drink with excellent taste characteristics, stability characteristics and color, while being substantially free of preservatives and artificial colors.

A first aspect of the present invention relates to a method for preparing a tea extract and a tea extract, comprising, in no particular order, the steps:

(a) preparing a mixture of cold infusion tea leaves and tea leaves and extracting the mixture with tea leaves with water to obtain a tea percolate containing tea solids, or

(b) extracting the cold infusion tea leaf to obtain the cold infusion percolate and extracting the tea leaf to obtain the leaf percolate, and combining the cold infusion percolate and the leaf percolate to obtain the tea percolate with tea solids, or

(c) both steps a) and b); and

(d) optionally preparing a tea extract by heating leaf percolate, cold infusion percolate, or both, before combining, or heating tea percolate with tea solids.

Tea percolate with tea solids, tea extract, or a mixture thereof, when diluted with water, is suitable for preparing a ready-to-drink tea beverage containing from 0.001 to about 6% by weight of tea solids, which is stable when stored for at least about 25 weeks.

A second aspect of the present invention relates to a tea extract obtained by the method described in the first aspect of the present invention.

A third aspect of the present invention relates to a tea beverage obtained from tea percolate with tea solids, tea extract, or a mixture thereof, as defined in the second aspect of the present invention.

Used in the description of the present invention, the term extraction means contacting the leaves with water and preferably hot water to obtain a percolate. Used in the description of the present invention, the term tea percolate with solids means a liquid with tea solids obtained after extracting tea leaves and tea leaves cold infusion with water (preferably water containing less than about 200 ppm of total dissolved solids Mg, Zn and Al , in the aggregate less than 20 ppm, and preferably less than 10 ppm in water), where the total flavonoid content of the percolate is substantially the same as the flavonoid content of the dry tea leaf raw material used for tea leaf and cold tea leaf infusion. Used in the description of the present invention, the term extract means a liquid with tea solids obtained by heating tea percolate with tea solids (from about 0.5 to about 50 wt.% Tea solids from tea solids percolate, including extreme values ​​of the limits), wherein the tea extract comprises from about 0.5 to about 55 wt% tea solids based on the total weight of the tea extract, including extreme limits. As used herein, the term beverage includes a ready-to-drink beverage such as a ready-to-drink tea beverage and in particular a ready-to-drink black tea beverage. As used herein, the term substantially free of preservatives and artificial colors means less than about 0.5% by weight (total solids) based on the total weight of the beverage composition, and preferably from about 0.001 to about 0.04% by weight. %, and most preferably does not contain preservatives and does not contain artificial colors. "Cold infused tea leaf" means that green tea leaf (i.e., Camellia sinesis) has been macerated and treated with tannase for a period of time sufficient to ferment the leaf and generate gallic acid and theaflavin, the fermentation being carried out in the presence of an oxygen-containing substrate in an amount, sufficient to activate endogenous peroxidases, and then the resulting fermented leaf was dried to obtain a cold infusion tea leaf, usually having isoteaflavin, epitheaflavinic acid and theaflagallin content of about 2-6 times higher than that of ordinary tea leaf. Such a cold infused tea leaf is described in US Pat. No. 6,780,454, the disclosure of which is incorporated herein by reference in its entirety.

"Tea leaf" means a tea leaf from Camellia sinesis that has not been treated with tannase and an oxygenated substrate, preferably regular black leaf tea such as available from Unilever. Storage stable means that the original Hunter Haze is less than about 25, the original color saturation (L) is about 15 to about 45, the original red (a) is about 10 to about 40, and the original yellow index (b) is from about 8 to about 30, and the final index is preferably no more than 6, and most preferably no more than 3 units below the baseline after storage at room temperature for at least about 25 weeks, while in the light for about 12 hours every day, and all readings were obtained on a Hunter Lab DP 9000 spectrophotometer at room temperature.

There is no limitation as to how a tea percolate containing tea solids is obtained, provided that it is the product of the contact with water of cold infused tea leaves and tea leaves. However, in a preferred embodiment of the present invention, tea percolate containing tea solids is obtained by extracting cold infusion tea leaves and tea leaves that are blended together (including cold infusion tea leaves and tea leaf extracts obtained from the leaf in tea bags). There is no limitation as to how the cold infusion tea leaf and the tea leaf are extracted, but extraction in an extraction column is preferred. Typically, the extraction is carried out at a temperature of from about 20 to about 99 ° C, and preferably from about 25 to about 95 ° C, and most preferably from about 40 to about 60 ° C, including the extremes. The extraction can be carried out at any pressure, provided that tea percolate with tea solids can be obtained. Typically, however, the pressure at which the extraction is performed is approximately atmospheric, and typically the flow rate of water during extraction is from about 75 to 200 ml / min, preferably from about 80 to 175 ml / min, and most preferably from about 110 to 140 ml / min, including extreme values ​​of the limits.

With regard to the amount of cold infusion tea leaf and tea leaf used, it is generally in a weight ratio of from about 80:20 to about 20:80, and preferably from about 70:30 to about 30:70, and most preferably from about 40:60 to about 60:40 (cold infusion tea leaf: tea leaf respectively), including extreme weight ratios. The selected ratio can be used to obtain a mixture of tea leaf and tea leaf cold infusion, which can be extracted separately, after which the resulting cold infusion percolate and leaf percolate (respectively) can be combined to obtain the desired tea percolate with tea solids. If the latter approach is preferred, the ratio of cold infusion percolate to leaf percolate after mixing should be comparable to that of tea solids percolate obtained by extracting a mixture of cold infusion tea leaf with tea leaf at the above specified leaf ratios. Typically, tea solids tea percolate contains from about 0.5 to about 50%, and preferably from about 2.5 to about 25%, and most preferably from about 3.0 to about 10% by weight of tea solids, including the extreme values ​​of the limits. Such tea percolate with tea solids can be clarified by filtration to remove molecules with a molecular weight (Mm) greater than about 3000, and such a filtration clarification step includes a standard separation based on centrifugation technology and filtration technology.

When making a tea beverage, tea percolate with tea solids can be diluted with water. The water can be plain water or include gas (e.g., carbonated), and the tea beverage (i.e., a ready-to-drink tea beverage) can typically comprise from about 0.001 to about 6 wt% tea solids (including extremes) and is stable when stored for at least about 25 weeks.

Preferred but the best option Embodiments of the present invention tea extract can be obtained by heating leaf percolate, cold infusion percolate, or both, prior to combining or heating tea percolate with tea solids. Therefore, as used in the description of the present invention, the term tea extract means a product obtained by heating percolate with tea solids, or a product obtained by heating tea leaf percolate, cold infusion percolate, or both, before combining. In the most preferred embodiment, the optimum embodiment of the present invention, the tea percolate with tea solids is heated to form a tea extract.

In the preparation of the preferred tea beverage, the tea extract obtained by heating tea percolate with tea solids may be diluted with water. The water can be plain water or gas (e.g., carbonated), and the tea beverage (i.e., a ready-to-drink tea beverage) can typically comprise from about 0.01 to about 6 wt% tea solids and is shelf stable for at least about 25 weeks, and preferably at least 35 weeks, and most preferably at least 39 weeks. A preferred ready-to-drink tea beverage preferably comprises from about 0.02 to about 3%, and most preferably from about 0.1 to about 0.6% by weight of tea solids, including the extremes. In addition, the preferred ready-to-drink tea beverage is preferably prepared by diluting the tea extract with cold water (e.g., about 20 to 28 ° C), furthermore, the tea beverage may preferably be hot filled or packaged hot in a predetermined consumer-friendly package as described in US Pat. No. 5,529,796, the disclosure of which is incorporated herein by reference in its entirety.

When heating percolate, such as tea percolate with tea solids, this step is typically carried out in a manner (which is free from oxidative conditions, e.g., less than 2 ppm oxygen dissolved in the percolate) to induce Maillard reaction, glycosamine production, reconfiguration glycosamine, the interaction of amino acids and / or protein with carbohydrates present in the tea leaf, or a combination thereof.

Typically, heating is carried out at a temperature of from about 70 to about 98 ° C, and most preferably from about 78 to about 97 ° C, including the extremes. The flow rate in the percolator during heating is typically from about 1 to about 3 ml / minute, and preferably from about 1.3 to about 2.6 ml / minute, and most preferably from about 1.5 to about 2. 2 ml / minute including extreme limits. In a most preferred embodiment of the present invention, the heating step is carried out in an apparatus substantially free of oxygen, and most preferably substantially free of conditions that could cause oxidation of the tea constituents in the percolate being heated to produce an extract.

The ready-to-drink tea beverage of the present invention preferably has a Hunter Haze score of less than about 20, and most preferably less than about 15; a chroma value (L) of about 15 to about 45, a red value (a) of about 15 to about 38, and most preferably about 25 to about 35, a yellow value (b) of about 15 to about 28, and most preferably from about 20 to about 26, including the extremes, after storage for about 35 weeks, and most preferably after 39 weeks.

It is within the scope of the present invention to use well known additives in the preparation of the ready-to-drink tea beverage of the present invention. Such additives include a chelating agent, sequestrant, flavoring, vitamin, sweetener, fruit juice, herbal / plant extracts, surfactants (such as sorbitan monolaurate and sorbitan monopalmitate), acidifier (until a pH of about 2.5 to 6.5 is reached), bitterness blockers, additional components of natural tea (such as catechins, caffeine) and the like. When used together, these optional additives constitute less than about 35% by weight of the total beverage weight.

The packaging used to fill the ready-to-drink tea beverage of the present invention is limited only by its safety and consumer friendliness. Typically, such packaging is a bottle (PCT or glass), cans or tetrapak packaging.

The examples below facilitate understanding of the present invention and do not limit the scope of the claims set forth in the appended claims.

A mixture of black tea leaves (Camellia sinesis) and cold infusion tea leaves is obtained in a weight ratio of about 55:45, respectively. The resulting mixture is extracted with hot water at a flow rate of about 125 ml / min and at a temperature of about 50 ° C to obtain tea percolate with tea solids. The latter is subjected to a centrifugation step to remove molecules with a molecular weight (Mw) greater than about 3000 (6000 G in less than about 30 seconds), and the resulting tea percolate with tea solids has a solids content of about 3.5 wt%.

Tea percolate with tea solids is heated (to a temperature of about 88 ° C) under sealed conditions, in the absence of oxygen and at a flow rate of 1.8 ml / minute. The resulting tea extract is diluted with water to provide a ready-to-drink beverage of the present invention (0.28 wt% tea solids and free from preservatives and artificial colors).

The method of Example 1 is repeated, except that 100% black tea leaves are used instead of a mixture of black tea leaves and cold infused tea leaves, and a tea percolate with tea solids is obtained according to Example 1. A ready-to-drink tea beverage is prepared similarly to traditional commercial available ready-to-drink tea drinks, and the drink does not contain artificial colors (about 0.002 wt.%).

Qualified tasters evaluated the ready-to-drink teas prepared according to Examples 1 and 2, along with commercially available ready-to-drink teas prepared with preservatives (eg sorbates) and artificial colors (eg caramel). All tasters concluded that the ready-to-drink teas prepared according to Example 1 (free from preservatives and artificial colors) had the best taste and appearance of traditional ready-to-drink teas with preservatives and artificial colors. In addition, the Haze, L, a and b values ​​of the ready-to-drink drinks prepared in Example 1 were comparable to those of traditional ready-to-drink teas with preservatives and artificial colors and were shelf stable for at least about 39 weeks. ...

The results show that the ready-to-drink beverage of the present invention has better taste and stability and color characteristics comparable to those of artificially colored ready-to-drink tea drinks.

Separately, the cold infusion tea leaf and the traditional leaf tea mixture not subjected to tannase treatment were extracted to obtain cold infusion tea leaf percolate and traditional tea leaf percolate. Extraction in both cases was carried out at a temperature of about 50 ° C and other conditions according to Example 1. The obtained dry matter content in cold infusion tea percolate and traditional tea percolate was 3.09% and 2.96%, respectively. The percolates were mixed in a 50% to 50% ratio and heated at about 80 ° C to obtain an extract long-term storage... From the obtained extract, after diluting it with water, a ready-to-drink tea drink was obtained, containing about 0.28% solids and free from preservatives and artificial colors, which had the characteristics of a tea according to Example 1.

Received separately percolates of cold infusion tea leaves and traditional mixture of leaf tea, as described in Example 4. Then the obtained percolates, also separately, were subjected to heating at a temperature of about 80 ° C to obtain extract of tea cold infusion and extract of traditional tea. The obtained extracts of cold infusion tea and traditional tea were mixed under aseptic conditions in a ratio of 35:65. From the obtained extract, after diluting it with water, a ready-to-drink tea drink was obtained with 0.28% solids and free of preservatives and artificial colors, which had a higher taste and color characteristics than the tea according to Example 2.

CLAIM

1. A method of obtaining a tea extract, including:

obtaining a mixture of said cold infusion tea leaves with tea leaves that have not been treated with tannase and an oxygen-containing substrate,

extracting the mixture of tea leaves with water to obtain a percolate containing tea solids, and

heating the obtained percolate containing tea solids to obtain a tea extract suitable when diluted with water to obtain a ready-to-drink tea beverage containing from 0.001 to 6% by weight of tea solids and stable during storage for at least 25 weeks ...

2. A method according to claim 1, wherein the tea extract contains from 0.5 to 55% by weight of tea solids.

3. The method of claim 1, wherein the ready-to-drink beverage is shelf stable for 35 weeks.

4. The method of claim 3, wherein the ready-to-drink beverage is shelf stable for 39 weeks.

5. A method according to any one of claims 1 to 4, wherein the cold infusion tea leaf and the tea leaf that has not been treated with tannase and an oxygen-containing substrate are used in a weight ratio of 80:20 to 20:80.

6. The method of claim 5, wherein the cold infused tea leaf and the tea leaf are used in a weight ratio of 70:30 to 30:70.

7. The method of claim 6, wherein the cold infusion tea leaf and the tea leaf are used in a weight ratio of 60:40 to 40:60.

8. The method according to claim 1, in which the heating of said percolate is carried out at a temperature of from 65 to 99 ° C with a flow rate of from 1 to 3 ml / min.

9. The method of claim 8, wherein the heating of the percolate is carried out under oxidation-free conditions.

10. A method of obtaining a tea extract, including:

obtaining cold tea leaves from green tea leaves macerated and treated with tannase for a period of time sufficient to ferment the leaf and generate gallic acid and theaflavin, and fermentation is carried out in the presence of an oxygen-containing substrate in an amount sufficient to activate endogenous peroxidases, and the resulting fermented the leaf is additionally dried to obtain a cold infusion tea leaf,

extraction of cold infusion tea leaves to obtain cold infusion tea leaves percolate,

extracting tea leaves that have not been treated with tannase and an oxygen-containing substrate to obtain tea leaf percolate, combining cold infused tea leaf percolate and tea leaf percolate, and

heating the combined percolate containing tea solids to produce a tea extract suitable when reconstituted with water to produce a ready-to-drink tea beverage containing 0.001 to 6 wt% tea solids that is shelf stable for at least 25 weeks ...

11. The method of claim 10, wherein the tea extract contains 0.5 to 55 wt% of tea solids.

12. The method of claim 10, wherein the ready-to-drink beverage is shelf stable for 35 weeks.

13. The method of claim 12, wherein the ready-to-drink beverage is shelf stable for 39 weeks.

14. A method according to any one of claims 10 to 13, wherein the cold infused tea leaf and the tea leaf that has not been treated with tannase and an oxygen-containing substrate are used in a weight ratio of 80:20 to 20:80.

15. The method of claim 14, wherein the cold infusion tea leaf and the tea leaf are used in a weight ratio of 70:30 to 30:70.

16. The method of claim 15, wherein the cold infusion tea leaf and the tea leaf are used in a weight ratio of 60:40 to 40:60.

17. The method according to claim 10, wherein the heating of said percolate is carried out at a temperature of 65 to 99 ° C at a flow rate of 1 to 3 ml / min.

18. The method of claim 17, wherein heating the percolate is carried out under oxidation-free conditions.

19. A method of obtaining a tea extract, including:

obtaining cold tea leaves from green tea leaves macerated and treated with tannase for a period of time sufficient to ferment the leaf and generate gallic acid and theaflavin, and fermentation is carried out in the presence of an oxygen-containing substrate in an amount sufficient to activate endogenous peroxidases, and the resulting fermented the leaf is additionally dried to obtain a cold infusion tea leaf,

extracting cold infusion tea leaves to obtain cold infusion tea leaf percolate and heating this percolate to obtain a tea extract from cold infusion tea leaves, extracting tea leaves that have not been treated with tannase and an oxygen-containing substrate to obtain tea leaf percolates, and heating these percolate to obtain tea extract from tea leaves, and

combining the obtained extracts from tea leaf and tea leaf cold infusion to obtain a tea extract suitable when diluted with water to obtain a ready-to-drink tea drink containing from 0.001 to 6 wt.% tea solids and stable during storage for at least 25 weeks.

20. The method of claim 19, wherein the tea extract contains from 0.5 to 55% by weight of tea solids.

21. The method of claim 19, wherein the ready-to-drink beverage is shelf stable for 35 weeks.

22. The method of claim 21, wherein the ready-to-drink beverage is shelf stable for 39 weeks.

23. A method according to any one of claims 19 to 22, wherein the cold infusion tea leaf and the tea leaf that has not been treated with tannase and oxygen-containing substrate are used in a weight ratio of 80:20 to 20:80.

24. The method of claim 23, wherein the cold infusion tea leaf and the tea leaf are used in a weight ratio of 70:30 to 30:70.

25. The method of claim 24, wherein the cold infused tea leaf and the tea leaf are used in a weight ratio of 60:40 to 40:60.

26. The method according to claim 19, wherein the heating of said percolates is carried out at a temperature of 65 to 99 ° C at a flow rate of 1 to 3 ml / min.

27. The method of claim 26, wherein the heating is carried out under oxidation-free conditions.

28. Tea extract obtained by the method according to any preceding paragraph.

29. A ready-to-drink beverage made from tea extract according to claim 28.

Consuming black tea lowers DHT levels ( DHT , dihydrotestosterone) in men by 72% and increases testosterone levels by 35%. 5 mg Finasteride (Propecia / Proscar) reduces DHT levels in men by 70%.

What is Theaflavin?

Theaflavin is a substance found in the leaves of Camellia Sinensis or the tea bush. These leaves and leaf buds undergo a process called enzymatic oxidation, creating three by-products from theaflavin: theaflavin-3-gallate, theaflavin-3-gallate, and theaflavin-3,3-digallate. These flavonoids are found at their highest concentration in black tea.

Theaflavin has been studied and has many health benefits, with bioactive properties as an antioxidant, antiviral, and anti-cancer agent.

Promotes cardiovascular health by lowering blood pressure and preventing heart disease. Has preventive properties against Parkinson's disease.

Unique extracts found in black tea, theaflavins have positive effects on arterial health. Theaflavin protects against cholesterol and helps maintain healthy circulation.
Black tea flavonoids have strong antioxidant properties that help against oxidative damage to cells and tissues by free radicals. Theaflavin regulates key inflammatory mediators in the body, thereby helping to maintain cellular integrity.

When it comes to hair growth, theaflavin can help in several different ways.

Theaflavin and DHT.

Dihydrotestosterone or DHT is a sex steroid and androgenic hormone that is created as a byproduct of testosterone. Testosterone is essential for normal sexual function and is the precursor to DHT.

About 5-10% of circulating free testosterone is converted to DHT by the enzyme 5-alpha reductase. While DHT plays a vital role in secondary male characteristics such as facial hair, voice, muscle mass, it also has some negative side effects on hair loss if there is an imbalance.

In men with a genetic sensitivity to hair loss (androgenetic alopecia), DHT does not directly cause hair to fall out, it restricts the follicles from properly producing hair growth.

When DHT attaches to the coccygeal gland of the hair follicle, it stops the supply of essential vitamins, minerals and proteins in the nutrition of the follicle. This greatly shortens the average lifespan of the follicles, leading to shrinkage and ultimately poor development.

DHT found in the scalp is more potent than DHT found in other areas of the body.

Theaflavin has several effects on DHT. Black tea may contain ingredients that interfere with the activity of the 5-alpha reductase enzyme from converting free testosterone to dihydrotestosterone, thereby mitigating the effect of DHT on hair loss.

Inflammation can also contribute to hair loss when certain chemicals such as free radicals and DHT damage the mitochondria in the hair. This triggers a series of events that ultimately lead to cellular apoptosis or cell death, which leads to hair loss and subsequent lack of growth.

Because theaflavin extract has strong antioxidant properties, it can help mitigate oxidative damage in tissues. It can also regulate anti-inflammatory activity in the body by regulating the cells that influence the inflammatory response in the scalp.

Black tea extract promotes hair growth. Various combinations.

Effects on prostate cancer.
Soy phytocomponents and tea bioactives synergistically inhibit androgen-sensitive human prostate tumors.

In Asia, where consumption of soy products and consumption of tea are very high, aggressive prostate cancer is significantly less common in Asian men.

Soy phytochemical concentrate (SPC), black tea and green tea significantly reduce carcinogenicity. SPC and black tea also significantly reduce tumor end weights. The combination of SPC and black tea synergistically inhibits prostate cancer, final tumor weight and lymph node metastases, in vivo. The combination of SPC and green tea synergistically inhibits tumor end weight and metastasis, and significantly reduces serum testosterone and DHT concentrations in vivo. Inhibition of tumor progression is associated with a decrease in tumor cell proliferation and tumor angiogenesis.

Combined effects of soy and tea on DHT concentration.
Black tea may contain ingredients that inhibit the activity of 5-alpha reductase, an enzyme that converts testosterone to dihydrotestosterone, and reduce DHT concentration by 72%.
The study also found that drinking green tea in combination with concentrated soy isoflavones significantly reduced DHT levels, and to some extent testosterone.

Combination of black tea with capsaicin.

Chinese black tea extract significantly promotes hair growth. This effect is enhanced synergistically with capsaicin (hot red pepper), which does not affect hair growth by itself.

The benefits for people with androgenic alopecia are significant.
Drinking black tea or black tea extract (theaflavins) decreases DHT at the same level as Finasteride (Propecia). Also, the simultaneous use of soy isoflavone or soy isoflavone with green tea extract will produce an additive effect.
Studies on the effects of soy on male reproductive hormones have not shown any negative effects.

In addition, green tea extract has been found to inhibit androgen receptor signaling and inhibit 5-alpha reductase. Green tea and grape seed extracts in combination with taurine stop hair loss and promote hair growth.

Replacement of Finasteride and Minoxidil.

Finasteride has a number of side effects, including common gynecomastia, as well as potential neurological side effects such as decreased libido. For me, these are important arguments in order to use natural, healthy and more economical effective method to lower the level of DHT in the blood, which can be reduced to a level equivalent to Finasteride (Propecia).
Black tea extract simultaneously raises testosterone levels and, unlike finasteride, which has the opposite effect, increases libido and sexual behavior.

Research has also shown that black tea has mechanisms that are similar to minoxidil.

Minoxidil contains the chemical moiety of nitric oxide and acts as a nitric oxide agonist. It is the same with potassium channels, resulting in hyperpolarization of cell membranes. This special effect of Minoxidil is formulated by the combined combination of amino acids and vitamins in a hair growth formula which can be read in the article
Minoxidil is a vasodilator. By expanding the blood vessels and opening the potassium channels, more oxygen can be delivered to the blood and nutrients to the follicles.Minoxidil is ineffective for large areas of hair loss.

Research shows that green and black tea, like oral minoxidil, regulates nitric oxide (NO) and acts as vasodilators ( vasodilators)... But unlike minoxidil, which can produce dangerous cardiovascular side effects, black and green tea extracts provide a huge number of anti-aging benefits, significantly improve the cardiovascular system, increase insulin resistance and hypertension, reduce inflammation and the overall risk of most types of cancer.

Unlike Finasteride and Minoxidil, black tea extract not only causes absolutely no sexual side effects, but increases libido, testosterone while reducing DHT, plus has a number of benefits for both hair and health in general.

Formulas

Soy is a phytoestrogen and has certain disadvantages with long-term use, it should be taken in short courses of 1 month with intervals of 2 months. But since Theaflavin increases healthy testosterone in men and has a positive effect on libido, soy balances with short-term use and brings its big benefits.
These formulas are suitable for both men and women in terms of prevention, nutrition and hair growth, as well as the treatment of androgenic hair loss.
1) For the prevention of hair loss, hair nutrition, acceleration of hair growth, hair density - one component from part 1 plus one or all of the components from part 2 of the table. For example, Theaflovin + Grape Extract + Red Pepper + Taurine. You can use only Theaflovin or Black Tea Extract, which will also show its positive results, but in combination with additional components it works an order of magnitude better. By time 3 months in 1-2. Soy isoflavone can also be included in this formula, but take it for 1 month after 1-2 months. Take the entire formula for a year or more.

2) For the treatment of androgenic alopecia 1 + 2, 1 + 3 or 1 + 2 + 3.

3) For the prevention and treatment of prostate cancer, one component 1 + 3, 1 + 2 + 3. Reception on an ongoing basis until visible results. Take soy for 2-3 months in 1-2 months.

Where to get theaflavin.

The easiest way to consume theaflavin is through black tea as a beverage. Approximately five cups of strong black tea on a daily basis is recommended in order to reap the maximum benefits. But since tea contains caffeine, it can cause some side effects such as nausea and irritability.

An alternative method of consumption is in the form of supplements. Around 350 mg of theaflavin per day may be enough to start seeing benefits, although this number can vary based on personal variables such as weight and age. There have been no reported adverse side effects.

SOURCES AND REFERENCES

1. Arent, S., Senso, M., Golem, D., & McKeever, K. (2010, February 23).The effects of theaflavin-enriched black tea extract on muscle soreness, oxidative stress, inflammation, and endocrine responses to acute anaerobic interval training: A randomized, double-blind, crossover study. Retrieved October 17, 2016, from https://jissn.biomedcentral.com/articles/10.1186/1550-2783-7-11

2. Urysiak-Czubatka, I., Kmieć, M. L., & Broniarczyk-Dyła, G. (2014, September 8).Assessment of the usefulness of dihydrotestosterone in the diagnostics of patients with androgenetic alopecia. Retrieved October 17, 2016, from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4171668/

Dmitry Pushkar 5 of 5

The consumption of black tea lowers the level of DHT (DHT, dihydrotestosterone) in men by 72% and increases the level of testosterone by 35%. 5 ...

Term "Fermented tea" intrigued me for a long time. There is something mystical about him. The imagination completes the mysterious process in which the elements of tea acquire other, far from the original, properties.

Fermentation is the core and most important process in black tea production technology. It is carried out under the action of oxidative enzymes of the tea leaf, primarily Phenoloxidase and partly Peroxidase.

The task of fermentation is to induce the maximum accumulation of valuable aromatic and flavoring products by changing chemical composition leaf and obtaining the highest quality tea from raw materials.

The biochemical transformations contributing to this begin immediately during harvest, continue with withering and twisting of the tea leaf, and gain special strength during fermentation.

During fermentation, the rolled leaf (as a result of oxidative processes) acquires a copper-red hue, and the smell of greens gradually turns into a pleasant aroma of fermented tea.

But what is the nature of the fermentation process, what happens to the tea leaf during it?

At the end of the 19th century, fermentation was believed to be a microbiological process. There is always a different microflora on the tea leaf. Certain microorganisms can produce oxidative enzymes, which in turn oxidize phenolic compounds in the tea leaf. A beautiful theory, but later, when conducting research in aseptic conditions, it was proved that the external microflora has nothing to do with it, but on the contrary, can interfere with the normal development of the process.

At the beginning of the 20th century, soluble oxidative enzymes were discovered in tea leaves. The theory was that on the bush, they are inactive and are activated when wilted. Later, these soluble enzymes were studied separately. It turned out that the soluble form of Phenoloxidase has a very weak activity, which is so unlike the usual rapid development of the process. And soluble Peroxidase does not cause the formation of red and brown products, with high activity.

In 1932, the theory of "Autooxidable fermentation" was proposed. In short, the theory is that the tea leaf is capable of being oxidized by atmospheric oxygen without the participation of enzymes. It was proposed to replace the term "fermentation" with the term "oxygenation", since enzymes are not actively involved in the process. But, after isolating tea tannin in the form of a colorless amorphous powder and holding it in the air for several months, no changes were found in it. The theory was abandoned.

The following well-known theory of I.A. Khocholava consisted in the fact that fermentation is carried out due to the mineral catalysts contained in the tea leaf, primarily iron. No direct evidence was found for this theory. When citrate iron was added to the raw tea, green products were obtained, which is not typical for fermentation.

Now it's time to study enzymes separately.

Peroxidase. In the tea leaf, it is in an active state. However, an experiment in the presence of hydrogen peroxide under the action of Peroxidase gave a colorless or milky-white product.

Several theories "tyrosinase", "ascorbinoxinase", "cytochrome oxidase", also failed to explain the nature of fermentation.

Later, after large-scale studies of the biochemistry of tea leaves by a large group of Soviet scientists, among whom were A.I. Oparin, K.M. Dzhemukhadze, M.A. Bokuchava, T.A. Schubert. and others, the presence of active phenoloxidase was found. It is in a state associated with insoluble parts of the leaf and in normal conditions does not go into solution. Therefore, it could not be detected in early experiments. This is how the insoluble Phenoloxidase was discovered. She turned out to be the leading enzyme. 85-90% of phenol oxidase in a young tea plant is in an insoluble state, exhibits high activity and vigorously oxidizes tea raw materials.

This is history and theory, but what is actually happening now in Abkhazia at tea factories?

At the factory

At the Lykhny tea factory in Abkhazia, when I spoke with the chief technologist, as an answer to the question: "Where is your fermentation workshop?" ...

At our plant in Abkhazia, we use small mesh trays in which freshly rolled tea is soaked, covered with gauze to prevent it from drying out quickly and remains in a warm, dark place until ripening.

When lecturing about tea, when training managers and sales consultants, in Nadine's company, I like most of all to use the image of sauerkraut, to change the word “fermentation” to “languor”, “saturation with oxygen”. Something less chemical. For example, iron filings Fe and rust Fe2O3. What needs to be done to make them rusty quickly? You can heat it up, pour it over with water, freeze it damp ... This is a simplified concept of Fermentation.

There is spontaneous fermentation and "provoked". In the tea language there is such a term: "tea burning". When the tea flushes are firmly in contact after harvest and have been left for a sufficient time, they begin to heat up and the internal moisture causes oxidation. The leaves become brownish, unkempt in these places. Such tea will subsequently be of poor quality. Roughly the same process can occur in a roller during twisting. Therefore, every 20 minutes, technological breaks are taken to cool the tea mass.

Experiment

There is a tea market big number partially fermented teas (yellow and oolong) that have long attracted my research attention. I wanted to try to reproduce them on the Colchis sheet. The experiment with languishing yellow tea in parchment (which I will write about in the future) was carried out last year, and this year I decided to drive the leaf through different stages of fermentation in order to find the optimal fermentation mode for our tea leaf during tasting in the laboratory. ...

So, I grabbed freshly picked 3-sheet flushes. After 24 hours of shadow withering, until the leaves stopped breaking intraveinally, they were placed in a laboratory roller for a gentle rolling mode. After the flushes had a uniform spiral shape, they were sorted out on a sorting table and placed in a pan for further fermentation. As the dense mass began to darken, I selected probes for analysis. So 5 probes were selected: 0%, 25%, 50%, 75% and 100% leaf fermentation. Then they were placed in a thermal chamber for final drying. Once again, I repeat that all parameters, except for the degree of fermentation, were the same.

Smell. The aromas are different at different stages of making tea. In my "scent", when tea is brought right after picking, it smells like lilies of the valley, and when roasted, fruity-floral aromas appear in it. There are languid, smoky shades in the smell of languor. Fermentation is distinguished by honey and spicy aromas. If you put expensive aged oolong, which are often sold with the prefix Lao (from Da Hong Pao, a bright representative of highly fermented oolongs, but not aged, for example, the effect will not be so bright) into a warmed and slightly damp gaiwan, and then shake it, and then slightly lifting the lid to smell - the flavor will be similar. At the moment of complete fermentation, the aroma will be at its maximum.

Color. Literally, the brown color of complete fermentation is similar to "a copper coin on a bright sunny color" (by definition, the famous English technologist Carpenter, early XX century). I cannot completely agree with this, the sheet is darker. After the thermal chamber, the tea acquires a characteristic black color, and the tips become golden with a slight ginger bloom.

The tasting took place in the laboratory of Nadine, under the guidance and with the direct participation of the titester L.N. Meleshina. Samples were rated by outward appearance, aroma, taste, infusion color and uncooking.

Excerpt from the laboratory journal:

Fermentation 25%. The aroma is pronounced, pleasant, fresh with a floral shade; The taste is quite tart, soft, pleasant, aftertaste of a tea flower. Score: 4.25-4.50

Fermentation 50%. The aroma is pronounced, pleasant, fuller, with a floral tint; The taste is rather tart, soft. Score: 4.50-4.75

Fermentation 75%. The aroma is pronounced, pleasant, slightly floral shades; The taste is tart, soft. Score: 4.75-5.00

Fermentation 100%. The aroma is pronounced, with a pleasant fruity sourness; Taste - tart, with fruity sourness, soft. Score: 4.50-4.75

As a result of tasting, we came to the conclusion that the optimal degree of fermentation for a tea leaf of the Kolkhida variety is 75%, the tea matures already in the dryer, and then the bouquet (aroma and taste) and the body of the tea are revealed most fully. In a thermal chamber, tea flushes do not dry out instantly, but within a certain time (about 6-12 hours, depending on the temperature) and wet leaves continue to ferment, i.e. re-fermented in case of complete fermentation. In our case, this additional fermentation is 25%.

This is how the best (from the Colchis variety and such initial conditions) black (red in Chinese terminology) tea is obtained.

In the future, we plan to experiment with different modes of twisting, cooling and heating in the drying chamber, other modes of withering and other handwriting of processing. Probably high quality oolong tea is in there somewhere ...

P.S. A week later, after receiving the results of research in the laboratory, our factory in Abkhazia began to process black tea according to a refined fermentation mode.

Nikolay Monakhov