Abstract:
PURPOSE: Flavored tea with improved palatability and a manufacturing method thereof are provided to improve stability and taste of the tea by masking bitter and astringent taste after adding flavor in green tea, black tea or a mixture of the tea. CONSTITUTION: A manufacturing method of flavored tea includes a step for manufacturing the flavored tea by mixing granulated flavor and granulated sugar in the dried green tea, black tea or a mixture of the tea. The liquid flavor is formed by mixing anhydrous crystal glucose, dextrin, or sorbitol. The liquid flavor is Cheju orchid flavor, red papaya flavor, mocha flavor, tropical fruit flavor, candy flavor, cherry flavor, or chocolate flavor. The granulated sugar is made of altodextrine, cyclodextrin, sugar, isomerized sugar, glucose, crystalline fructose, superfine sugar fructose, lactose, xylose or maltose.
Abstract:
PURPOSE: A daily tea with excellent preference and a preparation method thereof are provided to enable a consumer to drink tea according to his/her biorhythm. CONSTITUTION: A daily tea consists of Monday tea, Tuesday tea, Wednesday tea, Thursday, Friday, Saturday tea, and Sunday tea. The Monday tea comprises peach, hibiscus, apple, and elderberry at a ratio of 3.5:3.5:2:1 by weight. The Tuesday tea comprises hibiscus, rosehip, apple, blueberry, and black currant at a ratio of 3:3:2:1.5:0.5 by weight. The Wednesday tea comprises buckwheat and lemon grass. The Thursday tea comprises green tea and black beans. The Friday tea comprises orange-flavoring black tea, and orange peel and ginger at a ratio of 3 to 1. The Saturday tea is green tea. The Sunday tea is vanilla-flavoring black tea and mangoes.
Abstract:
A fermented green tea and a preparation method thereof are provided to reduce astringent and bitter taste of fermented green tea and to remove smells of various bacteria by aging and fermenting green tea using a food microorganism under the optimal condition. A method for preparing fermented green tea comprises the following steps of: adding water to green tea leaves until the moisture content becomes 30-60% on a total weight basis and inoculating bacteria to the green tea leaves; fermenting the inoculated green tea leaves under the condition of 7~35°C and 4.0~8.0 of pH for 1-10 days; and aging the fermented green tea leaves for 7-15 days. The aging step is performed at 5~20°C with basalt laying on the fermented green tea leaves. The bacteria are selected among Saccharomyces cerevisiae, Lactobacillus casei, Bacillus subtilis, Lactobacillus bulgaricus, Lactobacillus plantarum and Leuconostoc mesenteroides.