Abstract: The present invention relates to a process for manufacturing a black leaf tea product, the process comprising: providing black leaf tea material having a moisture content of less than 20 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 60° C. to 100° C. in the presence of steam for a duration of at least 2 minutes.

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.

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.

Abstract: The present invention relates to a process for manufacturing a black leaf tea product, the process comprising: providing black leaf tea material having a moisture content of less than 20 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 60° C. to 100° C. in the presence of steam for a duration of at least 2 minutes.

Abstract: A process for producing tea products is provided, the process comprising: providing fresh whole tea leaves; placing the tea leaves into a press, and pressing the leaves thereby producing tea juice and leaf residue, whilst applying steam to the outside of the press, so that the steam comes into contact with the juice as it leaves the press; collecting the juice; and processing the leaf residue to produce black tea. A green tea product obtainable by the process of the invention is also provided. The product contains greater than 3.0% theanine by weight of the total tea solids and has a weight ratio of theanine to total polyphenols of less than 1:6.

Abstract: Disclosed is a process comprising the steps of: expressing juice from a supply of fresh tea leaves thereby to produce leaf residue and tea juice; subjecting the supply of fresh tea leaves and/or the tea juice to a fermentation step thereby to at least partially ferment the tea juice; and combining the at least partially fermented tea juice with substantially unfermented tea material comprising active endogenous enzymes, thereby to form a mixture; and subjecting the mixture to an enzyme deactivation step thereby to prevent fermentation of the substantially unfermented tea material in the mixture.

Abstract: Disclosed is a process comprising the steps of: a) heating fresh tea leaves; and b) expressing juice from the fresh tea leaves whilst the temperature of the fresh tea leaves is greater than 40° C. and less than 77° C., thereby to produce leaf residue and tea juice.

Abstract: Disclosed is a tea-based beverage comprising expressed tea juice, wherein the beverage has a total aluminium content of less than 8 ppm; a total fluoride content of less than 8 ppm; or both.

Abstract: Disclosed is a process for manufacturing a green leaf tea product, the process comprising the steps of:—providing fresh tea leaves comprising catechins and active endogenous enzymes;—comminuting the fresh tea leaves comprising active endogenous enzymes under aerobic conditions sufficient to cause substantial bruising to the leaves;—inactivating the endogenous enzymes in the comminuted fresh tea leaves to substantially prevent fermentation of the fresh leaves;—and drying the comminuted fresh tea leaves to yield the green leaf tea product.

Abstract: Disclosed is a process comprising the steps of: expressing juice from a supply of fresh tea leaves thereby to produce leaf residue and tea juice; subjecting the supply of fresh tea leaves and/or the tea juice to a fermentation step thereby to at least partially ferment the tea juice; and combining the at least partially fermented tea juice with substantially unfermented tea material comprising active endogenous enzymes, thereby to form a mixture; and subjecting the mixture to an enzyme deactivation step thereby to prevent fermentation of the substantially unfermented tea material in the mixture.

Abstract: Shown is a process having the steps of: providing fresh tea material rich in stem; and expressing juice from the fresh tea material thereby to produce stem residue and tea juice having a mixture of tea compounds.

Abstract: Shown is a process having the steps of: expressing juice from fresh tea leaves thereby to produce leaf residue and tea juice, wherein the amount of expressed juice is between 10 and 300 ml per kg of the fresh tea leaves; and processing the leaf residue to produce leaf tea and/or a tea extract.

Abstract: The present invention provides a method of manufacturing a green tea product with enhanced aroma. The method comprises the steps of: providing an aroma composition comprising E-2-hexenal and linalool in a weight ratio of at least 0.7:1; and combining the aroma composition with the tea product. Also provided are green tea products with enhanced aroma.

Abstract: Disclosed is a process comprising the step of: expressing juice from a first supply of fresh tea leaves thereby to produce leaf residue and tea juice; subjecting the first supply of fresh tea leaves and/or the tea juice to an enzyme deactivation treatment thereby to prevent fermentation of the tea juice; and combining the tea juice in which the enzymes have been deactivated with fermented or fermenting tea material.

Abstract: Disclosed is a process comprising the steps of: expressing juice from a first supply of fresh tea leaves thereby to produce leaf residue and tea juice; subjecting the first supply of fresh tea leaves and/or the tea juice to a fermentation step thereby to at least partially ferment the tea juice; and combining the at least partially fermented tea juice with substantially unfermented tea material.

Abstract: Disclosed is a process for manufacturing a tea product. The process comprises the step of combining tea juice expressed from a first supply of fresh tea leaves with leaf tea from a second supply of fresh tea leaves and/or with tea solids extracted from the leaf tea.

Abstract: Disclosed is a process comprising the steps of: expressing juice from fresh tea leaves thereby to produce leaf residue and juice comprising a mixture of tea compounds; fractionating the mixture; and recovering at least one fraction enriched in at least one tea compound.

Abstract: Disclosed is a process comprising the steps of: providing fresh tea leaves comprising catechins; macerating the fresh tea leaves thereby to produce dhool; fermenting the dhool for a fermentation time (tF) sufficient to reduce the content of catechins in the dhool to less than 50% of the content of catechins in the fresh tea leaves prior to maceration on a dry weight basis; and then expressing juice from the fermented dhool thereby to produce leaf residue and tea juice, wherein the amount of expressed juice is at least 50 ml per kg of the fresh tea leaves.

Abstract: Disclosed is a process comprising the steps of: expressing juice from fresh tea leaves thereby to produce leaf residue and tea juice wherein the amount of expressed juice is greater than 300 ml per kg of fresh tea leaves; subjecting the fresh tea leaves and/or the leaf residue to an enzyme deactivation treatment thereby to prevent fermentation of the leaf residue; and drying the leaf residue to produce leaf tea. Also disclosed is a leaf tea obtained by the process.

Abstract: Disclosed is a process comprising the steps of: expressing juice from fresh tea leaves thereby to produce leaf residue and tea juice, wherein the amount of expressed juice is between 10 and 300 ml per kg of the fresh tea leaves; and processing the leaf residue to produce leaf tea and/or a tea extract.