Black tea production. RU patent 2470519.

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry. Tea leaves are air-dried till moisture content is equal to 64-70%. The leaves are macerated by way of their passing through a rotary lobed machine wherein some of lobes are replaced with lobes invertedly reversed. Tea leaves leaving the rotary lobed machine are additionally cut by way of passing through a CTC-machine. The machine blade has 2-6 teeth per inch. Tea leaves are fermented and fire-dried for fermentation termination. Leaves are dried and sorted to produce black leafy tea. Black leafy tea has the appearance of orthodox leafy tea sized Broken Orange Pekoe or bigger.

EFFECT: inventions group allows to manufacture a product with brewing rate and degree typical of CTC tea keeping the appearance of orthodox tea.

7 cl, 16 dwg, 17 tbl, 13 ex

The present invention relates to the processing of tea or, more specifically, to the method of production larger leaf black tea of high quality.

Leaf tea can be prepared in the form of green leaf tea or black leaf tea. As a rule, for the preparation of the black leaf tea, fresh green leaves of the plant Camellia sinensis zavyalivayutsya (subject to mild drying), crushed, ferment (in the process enzymes tea leaf uses atmospheric oxygen for oxidation of various substrates with obtaining products of brown color), and then subjected fire drying (to dry tea leaves). Green leaf tea is not subjected to fermentation process. Partial fermentation can be used to make teas intermediate type known as tea "ulong" (Chinese, yellow tea).

Common sense suggests that the production of black tea tea should be materialen any way to release fermentation ferments and substrata in the leaves. You can materiality tea in various ways, but in a broader sense, there are two main mechanized way to implement this.

The first method, called "Orthodox production"includes the transmission through rollers weighted parties badly withered tea leaves before stages of fermentation, fire-cured and dry. The so-called "Orthodox tea has particles that are aesthetically pleasing to many (reminding rather dried leaves than "pellets" CTC-tea - see below), but with less concentrated extracts from less fermentation and worst brewing particles larger.

The second way, which is the most popular of several unorthodox, continuous processes, involves the use of a device resembling a calender that cuts, tears and twists tea leaves. Original device was invented W. McKercher in 1930, and is widely referred to as CTC-machine (from the words "cut-tear-cure" - "cutting-gap-twisting"). Chopped product is known as "the CTC-tea" and is characterized by high speed of brewing and strong staining. This method provides reception of tea, which is more consistent and uniform in quality than tea Orthodox mode of production, but because the way CTC tends to cause agglomeration tea material, he has the look and feel rather "pellets"than fragments of leaves.

As Orthodox rolls and STS-rolls are often used in combination with a rotary vane machine, which is the machine type of the extruder and is used for pre-conditioning (squeeze/grinding) leaves before maceration. Rotary vane machine was invented as a form continuously working Orthodox rolls, but, as such, is rarely used at present. Infusions of tea, obtained using a rotary vane machine (RLM), similar to infusions of Orthodox teas from the point of view of the properties of the infusion and speed infusion. These methods, their history and role in the production of tea is described in the "Tea: Cultivation to Consumption" ("Tea - from cultivation to consumption") edited by K. C. Willson and M.N. Clifford, Chapman & Hall, 1992.

Generally speaking, the preference of consumers in respect of Orthodox tea or CTC-tea determined by national or regional culture. In many countries, the appearance and texture of the leaf teas are important indicators of quality, and the particles of leaves of a larger size is associated with higher quality. In the West all consume more tea in the bags of filter paper, and color of infusion therefore becomes more important.

Some consumers, however, want the best of both worlds; that is, leaf tea, which looks and feels as Orthodox processed tea, but has the characteristics of infusion more fully fermented STS-tea. The authors of this application was developed ways of production of black leaf teas that remind Orthodox processed tea, but being like CTC tea. Publication WO 99/40799 (applicant) describes a method that involves the exposure of the whole tea leaves, heat shock, at such a temperature and for a time, which are sufficient for the initiation of fermentation, then to tea allow to ferment within such time and at such temperature is sufficient to achieve the desired properties of the infusion.

Publication WO 00/10401 describes the method of production bystrozamorozhennyh teas from whole leaves or large fragments by soaking tea leaves liquid carbon dioxide in under pressure vessel, reducing the pressure in the vessel at a rate sufficient for freezing liquid carbon dioxide, the application of heat, sufficient to cause a sublimation of frozen carbon dioxide, and then initiate fermentation in the leaves, then to tea allow to ferment in a period of time that is adequate to achieve the desired properties of the drink, and fermented product is dried with obtaining of tea from whole leaves.

Publication WO 01/11979 describes and declares black leaf tea, which has the appearance of Orthodox black tea processing, but is characterized by the fact that it has the features insisting black CTC tea.

Later, the pending application (publication WO 01/82713) with a priority of the UK 0010315.0, describes the method comprising the withering first boot picked tea leaves, maceration dried leaves, allowing then materialnym dried leaves to ferment with receiving party fermented leaves (dhool), the withering second boot picked tea leaves, mixing party fermented leaves, derived from the first load of leaves, withered leaves, obtained from a second load of leaves, passing the mixture through the rolls, allowing then passed through the rolls of the mixture to ferment, and dried fermented mixture with getting black leaf tea.

Description of the patent of Russia 1678276 describes the method of processing of tea leaves with getting the tea pellets and concentrates. Tea leaves zavyalivayutsya to a residual moisture content from 64 to 65%, then passed through rollers and sorted. Smaller sorted faction are fermented and dried. Larger fraction cut and passed through the rolls, and then sorted. Fine teas process further with getting the tea granules, and the larger varieties used for the production of concentrates of tea. This method is a modification of Orthodox treatment aimed at increasing output of Orthodox tea of high quality. Sheet products according to this description represent the Orthodox teas, i.e. teas with slow infusion, strong aroma and low coloration.

Patent of Russia 1034686 describes the method of production of black leaf tea good quality for a shorter time. Tea leaves zavyalivayutsya to a residual 70%humidity, then passed through rollers and sorted. The size of the large leaves reduced. Tea mix and simultaneously aeronaut atmospheric air at a speed of 45 m 3 /h for 15 minutes, then dried. This gives the Orthodox leaf teas, i.e. teas with slow infusion, strong aroma and low coloration.

The authors of the present invention through a better understanding of fermentation processes and tea infusion has developed an alternative way of obtaining bystrozamorozhennogo big black leaf tea. This method can be used adapted equipment for the production of tea (such as RLM and CTC) and new processing equipment, but requires a deep understanding and control of the properties of the original material (green leaf), and interaction with processing equipment.

In a wide sense, the present invention relates to a method of production of black tea, providing stage of withering and maceration tea leaves, allowing them then to ferment the fire-cured leaf to stop fermentation, and then drying and sorting of leaves with getting black leaf tea, and the method is characterized by the fact that the tea leaves zavyalivayutsya to a moisture content of between 64% and 70% (preferably between 64% and 68%), before maceration using a monitored application as the shearing forces, and compression force of sufficient to release the juice on the surface of tea leaves, cause the destruction of most of the cells in the tea leaf, morphological changes in tissues (division of cells, leading to the emergence of the air gaps, most often observed in Mature leaves) and redistribution of the contents of the cells that together leads to fermentation and maceration typical CTC tea, while maintaining the appearance of Orthodox tea leaves. Preferably, leaf teas produced by the method according to the invention, are the size of Orthodox leaves Broken Orange Pekoe (BOP) or even more.

Black leaf tea, thus obtained, reminds the Orthodox processed leaf tea, but infused just boiling water with a speed greater than the speed of infusion equivalent weight tea of the same size, obtained Orthodox treatment. The quality of the infusion is exceptionally high.

In one example, using the adapted equipment for production of commercial tea, fresh-picked tea leaves zavyalivayutsya to target the moisture content of between 64 and 70%, preferably, from 64 to 68%, passed through RLM, modified to ensure increased efforts shear and compression. RLM can be modified by replacing at least some of the blades machines on the blade facing in the opposite direction. Similar equipment, capable to provide the required efforts shear and compression can be used instead of the modified RLM. By stage of processing on the modified RLM can follow stage cutting, cutting or grinding, to give a given size and shape of the particles. Additional stage cutting can be performed using a single pass through the CTC-machine, modified so that it rolls have less teeth / inch (teeth/inch)than conventional CTC-machine. For example, rolls modified CTC-machine preferably have 2 to 6 TPI, instead of the usual 8-10 teeth per inch. This allows a modified CTC-machine reduce the size of a very long leaves and cuttings without obtaining agglomerated chopped particle leaves, typical for traditional STS-tea. As an alternative to using a modified CTC machines can be used by other devices for cutting or grinding, providing the required characteristics of black tea.

"Tea" for the purposes of the present invention means sheet material Camellia sinensis var. sinensis or Camellia sinensis var. assamica. It also includes a tea rooibos received from Aspalathus linearis , although he is a poor source of endogenous enzymes to fermentation. "Tea" also covers products mix of any two or more of these teas.

"Leaf tea" means the plant material, received from the tea plant, have not been brewing.

Black leaf tea" means, essentially, fermented leaf tea.

"Orthodox size of the leaf" means the leaf size Orthodox leaf tea, the appropriate size for the Orthodox leaf tea, specified in tables 1 and 2.

For clarity, the word "contains" and "provides" include, but not necessarily, "consists of" or "is formed from". In other words, these stages or signs are not exhaustive.

Brief description of drawings

Figure 1 - block diagram of the method according to the invention.

Figure 2 - DCPR frequency histogram big black leaf tea, obtained by the method described in the pending international application (publication WO 01/82713 priority application UK 0010315.0). Cm. example 4.

Figure 3 - DCPR frequency histogram big black leaf tea, obtained by the method according to the invention, using modified rotary-vane machines (RLM), without further cutting using CTC-machine with 6 teeth per inch. Cm. example 4.

Figure 4 - DCPR frequency histogram big black leaf tea, obtained by the method according to the invention, using modified RLM, with the subsequent cutting using CTC-machine with 6 teeth per inch. Cm. example 4.

Figure 5 - graphic characteristics of infusing some Orthodox and CTC teas are compared with characteristics of teas, obtained by the method described in the pending international application WO 01/82713 priority application UK 0010315.0 and method according to the invention. Cm. example 5.

6 is a chart that the quality and color of infusions without milk, received from some Orthodox and CTC-teas, compared with the extracts obtained teas WO 01/82713 and teas, obtained according to the invention. Cm. example 6.

Fig.7 - graph, where the quality and color of infusions with milk, received from some Orthodox and CTC-teas, compared with infusions of tea, received in accordance with the method described in WO 01/82713, and the method according to the invention. Cm. example 7.

Fig - graph compares the performance of the infusion of large sheet of black teas, obtained by the method described in WO 01/82713, and the method according to the invention. Cm. example 8.

Fig.9 - graph compares the performance of the infusion of large sheet of black teas, obtained by the method described in WO 01/82713, and the method according to the invention. Cm. example 8.

Figure 10 - a graph showing the levels theaflavin, obtained by fermentation of tea leaves in the method according to the invention. Cm. example 11.

11 - a chart showing the color of infusions received their leaf tea, prepared by a method according to the invention, and of the tea leaves are obtained in other ways. Cm. example 11.

On Fig shows the structure of the tea leaves, obtained by the method according to the invention, as it is seen through the microscope. Cm. example 11.

Fig - a graph showing the outputs obtained by modification of the method according to the invention. Cm. example 12.

Fig - a graph showing the bulk density of teas, obtained by modification of the method according to the invention. Cm. example 12.

Fig is a chart showing the color of infusions of tea leaves, obtained by modification of the method according to the invention. Cm. example 12.

In this way the download fresh tea leaves (the so-called green leaf) zavyalivayutsya before maceration. The leaves can zavalatica any way, for example by storing them within some period of time, usually, for example, to 16-24 hours during which they are exposed to various biochemical and physical changes, and, as a rule, lose moisture. The leaves should zavalatica so that the specific content of moisture in the sheet amounted 64-70%, preferably, 64-68%. This is the moisture content is higher than with conventional Orthodox tea production (where the final moisture content usually is less than 60% and often about 50%). However, it is lower moisture content in the production of traditional STS-tea, where the final moisture content must be above 68%, as a rule, 70-72%, otherwise, too much heat is generated in mechanical nodes CTC-machine, especially when commercial production. This is controlled drying process is important not only to create fragrance (as is traditionally believed to be), but also for optimal fermentation STS-type (where a higher moisture content improves oxidation of polyphenols), and to change the physical properties of the sheet, with the purpose of optimization of their interaction with equipment for maceration, and provides the necessary commercial performance.

Then withered leaf is subjected to the testing efforts shear and compression using some appropriate means of obtaining leaf tea that have the appearance of Orthodox leaf tea. The authors of the present invention found that the impact on the sheet of specific forces shear and compression during the maceration leads to effective internal destruction (as to the loss of integrity of the majority of individual cells inside of the leaf, and the morphological changes in tissues - to a division of cells, leading to the formation of air gaps, most often observed in Mature leaves), as well as to the redistribution of the contents of the cells that together leads to fermentation and maceration typical CTC teas, while maintaining the appearance of Orthodox tea leaves. Loss of integrity of the individual cells allows polyphenolic substrates be mixed with key oxidative enzyme - polyphenoloxidases that is a prerequisite fermentation. Fermentation also requires oxygen, and the formation of air gaps in leaf tissue helps to overcome the limitation of oxygen observed in larger parts of leaves. In addition, this method allows for the destruction of cells and tissues when moisture content, more optimal for fermentation than the usual Orthodox production. Entered the air gaps remain in the past fire drying tea, which leads to faster hydration and insisting when brewing tea.

The operation of processing equipment, to ensure the necessary effort shear and compression depends on the type of equipment and power supply. Important criteria are the impacts on the tea leaves during the maceration. This impact is assessed by visual assessment permitiremos sheet (juice stands out to the surface, but without unnecessary loss of juice made of pressed sheet), analysis permitiremos sheet (structures), as well as obtained tea (infusion). For each piece of equipment operation parameters can be set with the above characteristics. For example, the standard 15-inch RIM with blades facing in the opposite direction, as described in this way, work with the specified performance (for example, 1,500 kg/h) and with the installation of the outlet to achieve the current 35±5 amps. Similarly, the gap at 8.5-inch CTC-machine with 6 TPI set to achieve the current 28 + / - 3 amps.

Shear and compressive impact can be provided using modified RLM. RLM contains outer cylindrical shroud covering the Central transporting the rotor is connected with blades placed against each other, with each subsequent pair of blades installed at right angles to the adjacent pair. The outer casing is of the speakers inside the rib, which pressed tea leaves as they pass through the machine. The output end RLM connected with adjustable cone or a diaphragm, limiting the inlet and providing the control of pressure inside the unit. In the preferred modified RLM for use in this way, at least some of the blades RLM replaced the blades facing in the opposite direction. While not wishing to be bound by any theory, the authors believe that the modified RLM provides higher pressure on the material in the unit. Alternative, similar equipment, capable to provide the required efforts shear and compression can be used instead of the modified RLM (for example, there are various designs of the extruder and rolls). At this stage may follow additional stage cutting, cutting or grinding to get tea desired size and shape. Preferably, use a modified CTC-a car that rolls have fewer teeth per inch than usual CTC-machine. Rolls modified CTC-machine preferably have 2 to 6 TPI, instead of the usual 8-10 teeth per inch. This allows a modified CTC machine to reduce the size of a very long leaves and cuttings without obtaining small leaf fragments of traditional STS-tea. In addition, when traditional STS-production, these fine particles leaves aglomerarea after repeated cutting, which leads to granulopenia appearance CTC-tea fire-cured. Alternatively, you may use the device for cutting or grinding, capable to provide the required profile of the size and/or shape located modified after RLM. The authors of the present invention has detected that the right device, in particular, devices for cutting food, such as model J9-A for two-dimensional cutting feed tape and rotating blades, and appliances for food processing, such as food processor COMITROL™ with rotary cutting microgravity produced Urschel Laboratories Incorporated, Valparaiso, Indiana, USA, is particularly suitable for this purpose.

Materialnye leaves then left to ferment. The term "fermentation" is usually used in the context of production of alcohol, to describe the action of exogenous enzymes. However, in tea fermentation is the oxidative process that comes with tea, when after the destruction of cells and tissues are combined certain endogenous enzymes and substrates. During this process, colorless catechins in leaves is converted to a complex mixture of yellow substances and substances from orange to dark brown, and produce large quantities of volatile aromatic compounds. Fermentation is described in detail in the "Tea: Cultivation to Consumption" by Willson and Clifford (See p. 490-494 and Chapter 17). Fermentation can be done in a VAT-fermenter, if so desired.

The authors of the present invention found that materialmany sheet must be left for fermentation for at least one hour, preferably for a period of more than two hours, but preferably not more than 3 hours. The preferred period of fermentation is from about 120 to 140 minutes, preferably about 125 minutes. Leaving leaves for fermentation for a period of more than three hours can affect the quality of the final product. It can also cause the increase of expenses. Although these periods depend on the ambient temperature, they are comparable with usual periods fermentation CTC tea.

Fermentation is preferably carried out at ambient temperature, which is about 25 C, although it may be suitable temperature 18 C or even 15 C. If this is desirable, fermentation can be accelerated at higher temperatures, for example 30 C. Use the fermentation system (Chan) atmosphere enriched with oxygen, also contributes fermentation.

If desired, you can initiate fermentation in the withered leaves through heat shock at this temperature and duration that are sufficient for the initiation of fermentation, as described in the international application WO 99/40799 (applicant).

Fire drying heats and dries tea for the destruction of fermenting enzymes, and thus stops the fermentation. This reduces the moisture content to less than 5%, preferably 2,5-3%, and also leads to additional chemical/biochemical oxidation and to changes in the aroma of tea. Fire drying usually has an impact on tea flow of dry hot air, for example, the device with the liquefied layer.

Dried leaf tea can be sorted by size, using any media, sorting and classification, well-known experts in this field. Appropriate sorting options described in the "Tea: Cultivation to Consumption" edited by K.C. Willson and M.N. Clifford, Chapman & Hall, 1992, pages 500 to 502. Before sorting, a material with a large size, which is not, for example, through a sieve Boulton, 8 mesh size of holes 2.6 mm)may be removed, and then can be removed fibrous material, by passing tea through electrostatically charged rolls or near them. Then leaf tea can be passed through a series of vibrating sieves, which are charged and collected various sizes. In the following examples, the Sith, as described in table 1, is used to separate the black leaf tea at five dimensional ranges.

Range of sizes

The number of meshes

The opening of cells

'LL loose leaf

1.5 to 2.6 mm

ML leaf Tippy

1,0-1,5 mm

SL small leaf

0.5-1.0 mm

FL Crumbs leaves

0,4-0,5 mm

Below 40

below 0.4 mm

Big leaf (LL) and leaf Tippy (MM) black teas are especially preferable when black tea is intended to draw directly on the water, although these teas can also be used in sachets for infusion, if necessary. For this reason, the method according to the invention must ensure that the maximum increase in the output of tea larger sizes if black leaf teas should be brewed directly. However, if the black leaf tea, received by the method according to the invention, designed for use in sachets, then it is preferable to implement the method according to the invention in such a way as to increase the number of tea smaller, for example, leaf Tippy (ML) and/or small leaf (SL) black teas in the final product. By modifying the method of the present invention, as explained below, the distribution of the size ranges in the product of the black leaf tea can be brought to the required size ranges.

Particle size leaf tea everywhere is measured at the tea trade, since it represents a critical factor in assessing consumer acceptability and quality of tea. As explained in the "Tea: Cultivation to Consumption" edited by K.C. Willson and M.N. Clifford, Chapman & Hall, 1992, pages 502, there is no universal standard, although the international Organization for Standardization has published the international standard ISO 6078-1982, which gives some guidance in this respect. Some common sizes of leaf tea are listed in table 14.2 on page 501 the above link Willson and Clifford and shown in table 2. However, this table does not represent a complete list of varieties corresponding to the Orthodox leaf teas.

Teas, in descending order of the size of particles

Reduction

Whole sheets

Only Orthodox production

Leaf fragments

The products are mainly only on production using a rotary vane machines

The products mainly from production using CTC

The product of the method according to the invention preferably sorted with getting Orthodox looking leaf teas teas broken orange pekoe (BOP) or larger if black tea is intended for direct infusion into boiling water for drink. Smaller varieties may be preferable if black leaf tea should be used in sachets to draw.

Big leaf (LL) black leaf tea from table 1 can be classified as Pekoe, when sorting system, are shown in table 2, leaf Tippy (ML) would be classified as Broken Orange Pekoe, small leaf (SL) would be classified as Broken Orange Pekoe Fannings and crushed (FL) would be classified as Pekoe Dust.

More detailed classification system Orthodox varieties of tea leaves used by the authors of the present invention, are given in table 3. Many of these varieties listed in the Annex to the International standard ISO 6078-1982, published by the International Organization for Standardization. Where this is the case, reduction according to ISO shown in the last column of table 3.

Classification sizes Orthodox sheets

sheet size

The denomination of the variety

The abbreviation ISO

Churamoni Dust Dust Three

Pekoe Dust Secondary Fannings

Broken Orange Pekoe Fannings Pekoe Fannings

Fannings Fannings Two

Broken Orange Pekoe Leafy Broken Orange Pekoe Fannings Broken Tea

Leafy Broken Orange Pekoe Small Pekoe Flowery Broken Orange Pekoe

Large Pekoe

Broken Pekoe Souchong

Orange Pekoe

Broken Pekoe Two Broken Pekoe

Broken Tea Two Broken Mixed

Black leaf tea produced by the method according to the invention, is the Orthodox form, preferably, with the size of the list "T" or higher (preferably, "V" or even bigger), as indicated in table 3, if the black leaf tea is brewing directly into boiling water to get a drink. Smaller varieties may be preferable if black leaf tea should be used in tea bags. As you'll see in example 2, a tea taster evaluates leaf Tippy black teas (ML)made of example 1, as a variety of T, and big leaf black tea (LL)as the variety V. Black leaf tea with a small list (SL), as described in table 1, would be classified as grade R, and the black leaf tea as crumbs sheet (FL), as described in table 1, would be classified as P/Q.

The authors of the present invention and tea tasters very pleasantly surprised by the quality of tea, received by the method according to the invention. This tea not only has the appearance of an Orthodox leaf tea and quickly infused with getting red infusions associated with CTC-tea, but it also has a very high overall quality and flavor. Thus, this method effectively provides the most useful features such as CTC teas and Orthodox teas in one product.

The method according to the invention uses less complicated than the method described in the international application WO 01/82713 (with a priority of the UK 0010315.0), and yields a product with strong flavor (and for this reason, higher quality, as assessed by international tea tasters). There is also more flexibility in changing the form and/or the size of the sheet.

Orthodox appearance

Taster of tea can clearly differentiate between teas that have the appearance of Orthodox tea, and teas that have the appearance of tea, processed CTC machine. From the point of view of a layman, Orthodox tea tends to be flat and rolled and twisted, and tea CTC-processing more like pellets in appearance. Although tasting tea (which includes sorting) is more of an art than a science, professional accuracy with which experienced tea tasters can evaluate and distribute tea varieties, should not be underestimated.

In example 2, experienced taster of tea appreciated black leaf tea, prepared by a method according to the invention, as Orthodox tea.

Orthodox appearance, determined by the form of particles

The operation of smoothing of different types of twisting that characterize the production of Orthodox black tea, tend to produce a split trimming of the fragments of the sheet, while the more devastating the chopping action CTC-machines produces granulematosny fragments of tea, more uniform in size and shape. For this reason, you can describe particles tea with Orthodox appearance, with medium length, which should preferably be at least twice the average width of particles of tea (that is, the aspect ratio of 2:1), and more preferably, at least three times the average width of particles of tea (that is, the aspect ratio of 3:1).

In addition to this, as an attempt to define the Orthodox appearance, the Complainant has developed a way to effectively measure the roundness of fragments of tea, or rather, their deviations from perfect roundness (see examples 3 and 4). This method provides for obtaining images of fragments of tea and a measurement of the ratio of the actual perimeter to the perimeter of a circle with the same area (DCPR). DCPR is determined by the expression

where P represents the observed perimeter of a particle and A is its observed area. As a result, it is the ratio between the actual perimeter length and perimeter of a circle that has the same size as the object. This parameter is the minimum value DCPR=1, if the object is round. All other forms of matter DCPR, more units. These values do not depend on the size.

Aspect ratio, compared to DCPR, in relation to the right rectangles can be compared as follows: 1:1 (1,128), 2:1 (1,197), 3:1 (1,303), 4:1 (1,410), 5:1 (1,514), 6:1 (1,612), 7:1 (1,706), 8:1 (1,795), 9:1 (1,881) 10:1 (1,962). Of course, in practice irregular edges of particles tea slightly increase DCPR.

Black leaf tea of the invention is a tea where preferably, at least, about 5% of particles of tea DCPR 1.6 or higher, preferably, at least about 10% of particles of tea have DCPR 1.6 or higher, and more preferably, at least, about 15% of particles of tea DCPR 1.6 or higher. This corresponds to the aspect ratio to consider DCPR reaching 6:1.

Modification appearance by cutting after processing on a rotary vane machine (RLM)

Sample analysis ("quartiles") (see example 4) demonstrates that the exposure of leaves for higher pressure during the maceration (as modified in RL, but without subsequent stage cutting) can lead to a higher percentage of larger particles sheet, particularly in the larger factions. While this can be beneficial in some cases, the production of more homogeneous particles is required for many applications, especially for packing in bags of brew. Processing of sheet using the stage of cutting (such on CTC machine with 6 teeth per inch) after maceration, for example, in a modified RLM can modify the appearance in a positive way, if the black leaf tea is intended for use in tea bags. The product is still reminds the Orthodox sheet, but now is more uniform (i.e. more "square") and can be used for filling the bags.

The nature of infusion CTC-tea-defined performance infusion

Black leaf tea, prepared by a method according to the invention, reminds the Orthodox treated black tea, at least, at the macroscopic level, but it is different in characteristics infusion from Orthodox tea processing. The product of the method according to the invention display characteristics of an infusion observed, as a rule, CTC teas. These characteristics include the rate and extent of insisting determined by the intensity of staining achieved within a certain period of time.

Performance insisting partially determined by the particle size of the sheet. Small leaves or part of the leaves have a greater ratio of surface to volume than large leaves or some leaves, and thus tend to be more rapid infusion than large leaves. The applicant shown in example 5, that, when using comparable size, infusions of Orthodox teas tend to be less red and more yellow than infusions of CTC teas, and that the teas are obtained by the method according to the invention, insisted rather as sheet CTC teas than as Orthodox leaf tea.

Ideally, black leaf tea for invention preferably should be infused at a rate that is at least as fast as the speed infusion equivalent mass of the same tea or tea comparable size, received STS-treatment. Black leaf tea is miscible with Orthodox treated black tea or granules of tea, in order to achieve the performance of the infusion.

Kinetics tea infusion of the invention compared with teas according to the international application WO 01/82713 and you can see that for two varieties (large - leaf Tippy), leaf tea for invention infused faster and provides darker brew. Mentioned WO publication describes the method of production of Orthodox sheet insisting CTC-type which provides for joint transmission through rollers Sviatlana sheet and fermented CTC-sheet. The present invention provides a product with similar or improved characteristics insisting less complex way (i.e. not requiring special processing lines for sheet and CTC-product).

Type CTC-infusion, determined by the quality of infusion

The nature or type CTC-infusion may be determined by an experienced taster of tea both in the presence and in the absence of milk, both qualitatively and quantitatively, in the relevant industrial scale. Experienced tasters can estimate in points the quality of the infusion (i.e. assessing the attributes of taste, including volatile substances that determine the flavor, color, brightness and density, using this scale, such as that described in the examples 6 and 7.

Black leaf teas according to the invention, brew without milk (which is typical in Continental Europe and the United States) or with milk (which is typical in the UK), ensure the quality of the drink, which resembles the quality of CTC teas than Orthodox teas produced. The difference, as discovered, is more dramatic when estimating infusions with milk. In fact, infusions with milk from black leaf teas according to the invention, as discovered, as well painted, as infusions of CTC tea.

You can even specify the black teas according to the invention as such, which, when infused in ordinary water (Crawley, United Kingdom) for 2 minutes and 15 seconds, if the concentration of 13.3 g/l, and then to add 10 ml of milk 235 ml welding, quality of infusion is between 4 and 6, but preferably in the range between 5 and 6.

Organic properties of tea on the invention compared with the properties of tea at WO 01/82713 with organoleptic analysis (QDA). This analysis revealed significant differences in the aromas of the two products, with higher scores for fragrance went to tea on invention (due to a higher quality, estimated tasters).

Black leaf tea, obtained by the method according to the invention can be blended with the Orthodox treated black tea or granules of tea to obtain performance of the infusion.

Now the method according to the invention described with reference to subsequent illustrative examples.

EXAMPLE 1

Production of black tea

The method according to the invention was implemented on industrial scale in the factory Brooke Bond, Kenya. Green leaf standard quality zavalili for 16 hours before the final moisture content 68 of + / -1%. Withered leaf was passed through the 15-inch rotary vane machine Vikram supplied with 3 blades facing in the opposite direction, with a capacity of 1500 kg/H. RLM was configured for the current 35±5 amps (to create the necessary pressure). Fermentary sheet (dhool - "Dhul from RLM filed directly 8.5-inch CTC-machine, equipped with rolls with 6 teeth per inch. The gap between the rollers established to maintain current 28 + / - 3 amps. Fermentary sheet of CTC-machine loaded in the fermentation vats GWA, United with the means of filing humidified air. The air flow through fermentary sheet was installed to maintain the temperature of fermentation 22 of + 2 degrees C and in the period of time 125±10 minutes. Tea was subjected to fire drying in the liquefied layer, supporting the output temperature of 180±5 C, to the final moisture content of 2.5-3.0%. Material after drying passed through a sieve Boulton, 8 mesh size of holes 2.6 mm), for removal of the material is too large. Fibrous material was removed with electrostatically charged rolls. Then leaf tea sorted with screens Boulton. The size of cells on the sorting equipment Boulton were chosen in accordance with the required range of particle sizes and the sizes listed in table 1 above, is separated and collected.

Evaluation of a product obtained in the process described in examples 2-8.

EXAMPLE 2

Differentiation appearance Orthodox and CTC teas using experienced taster of tea

The authors of the present invention ask an experienced taster of tea to choose 17 teas from around the world, some of which are Orthodox, some of CTC. Then they ask the expert to classify these teas, as well as two samples of each of the two varieties of black leaf teas, which are made by way of example 1 (one leaf Tippy (ML), another big leaf (LL)).

Taster assigns three-letter code for each sample. The first letter of the three-letter code indicates whether leaf tea appearance of leaf tea, made with the Orthodox production (O), STS-production (C) or their mixtures (M). The second letter indicates the size of the sheet, in accordance with the varieties, as described above in table 3. The third letter indicates the type of the sheet, in accordance with the system of estimates given below in table 4.

The classification of types of sheet

Description sheet

A lot of cuttings/fibers

Cuttings/fiber

Mixture/little fibers

Rather mixed

Satisfactory

Very good

Special/excellent type

Estimates are produced taking into account a number of factors, including the size of the sheet, twisting, surface area and color. The three-letter code assigned to the Manager of each sample presented in table 5. In each case tea, tea taster classified black teas according to the invention as having Orthodox appearance.

Comparison of known and new teas experienced taster of tea

Orthodox

Indonesia

Orthodox

Orthodox

Orthodox

Orthodox

Orthodox

Indonesia

Orthodox

Indonesia

Kenya, Require

Kenya, Bonded

ML Sample 1

Example 1

Kenya, Kericho

ML Sample 2

Example 1

Kenya, Kericho

'LL Sample 1

Example 1

Kenya, Kericho

'LL Sample 2

Example 1

Kenya, Kericho

EXAMPLE 3

Analysis of the relationship DCPR

As stated above, the operation of smoothing, various types of twisting that characterize the production of Orthodox black tea, tend to produce a splintered fragments of tea leaves, while more devastating grinding impact CTC-machines and trend how CTC call agglomeration, provides granular fragments of tea. The author has developed a way to effectively measure the roundness of fragments of tea or, rather, their deviations from absolute roundness.

The method involves obtaining images of fragments of tea and a measurement of the ratio of the actual perimeter to the perimeter of a circle of the same area (DCPR). DCPR is determined by the expression

where P represents the observed perimeter particles, and A is its observed area. In the result, the result is a ratio of the actual perimeter length and perimeter of the circle, that is, a hypothetical circle that has the same size as the object.

This option has the minimum value DCPR=1 (for round object). All other forms of matter DCPR greater than one. These values do not depend on the size of the object.

Should only be obtained images of the external shape of particles (i.e. silhouettes), but no details of the surface. It is also important that were excluded shadows. Samples of leaves for this reason, distribute glass sheet and put under the microscope WILD M8™ back lighting at low magnification. Choose the increase, which lets you see in the box to the maximum possible number of particles, but at the same time allows you to see every bit big enough for the implementation of the relevant measurements. Selected increase is visible field size 21 x of 15.75 mm

Image capture using the camera JVC KY 55™ and devices to capture images ("grabber") NOETECH™. The pixel resolution is 768 x 576. Some background is left visible on each micrograph, in order to ensure that the particle shape is not distorted due to excessive light. For each sample is looking at twelve or fifteen visible fields, which gives the total number of particles, usually about 300-400. All images continuously backed up.

The analyzer images (KONTRON KS 300™) is used to measure the binary image (i.e. those where all pixels are either black or white). The surface areas that should be measured, make the white background is black. "Segmentation" is the process by which the binary image obtained from the original.

Original image do monochrome. Choose a threshold level below which all done in black (pixel value=0)and above which is white (i.e. the pixel value=255). The threshold level is slightly different from image to image, and are selected in such a way as to avoid any expansion or contraction of the external shape of the particles, as a rule, it is equal to about 140. This gives the image on which the particles are black and the background white.

The image pay (i.e. converted so that to get white particles on a black background), and any particles in contact with the edge of the image (and for this reason, partly shaded)are erased. The final result of this stage is a binary segmentation mask. The mask also archive.

Before measuring each image goes through the procedure of "opening", which is three times alternately widening and narrowing external dimensions of the particles. It gives the effect of a small, smooth surfaces and the removal of small parts of a surface that does not give a contribution to the overall shape or the size of the object, but which may increase the evaluation of its perimeter. This part of the procedure is carried out in the above analyzer images KONTRON KS 300™.

Then the particle size, and data collected from all images in each set of samples. The results are shown in table 6.

Comparison known and new teas by measuring the frequency of occurrence of particles with certain relationships DCPR

1,2-1,39

1,4-1,59

& GE; 1,6

Example 1 ML

Example 1 LL

CTC teas showed a much higher proportion of particles in the class DCPR <1,2 (10-25%)than in the class of & GE; 1,6 (3-4%); that is, they consisted mainly of material with a low aspect ratio. Orthodox teas had more dispersed. ODX2 was very similar to CTC in character, whereas ODX3 and ODX4 contained only 3-4% of particles in the class DCPR <1,20, but 25% and 30% in the class of & GE; 1,6. But, generally known Orthodox produced teas contain significantly more particles with DCPR equal to or greater than 1.6, than known CTC teas.

Black leaf teas, obtained by the method according to the invention, as shown, have a higher percentage of particles, in particular, in fractions of a larger size, with DCPR equal to or greater than 1.6, thus confirmed their Orthodox appearance.

EXAMPLE 4

Modification appearance by cutting after a rotary vane machine

Analysis DCPR also held on loose leaf teas produced by (a) using the method described in the international application WO 01/82713 (which has a priority of the UK 0010315.0) (see table 7 and figure 2), (b) using modified RLM, as described in example 1, but without further cutting CTC machine with 6 teeth per inch (see table 8 and figure 3), and (c) using the modified RLM, as described above, with the subsequent cutting CTC machine with 6 TPI, as described in example 1 (see table 9 and figure 4). The results are presented on the frequency histograms in figure 2, 3 and 4.

Kvartirny analysis loose leaf tea, made by the method described in GB 0010315.0

Frequency %

0,00-0,99

1,00-1,19

1,20-1,39

1,40-1,59

1,60-1,79

1,80-1,99

2,00-2,19

2,20-2,39

2,40-2,59

Quartile 1

Quartile 2

Quartile 3

of 11.26

Quartile 4

Kvartirny analysis loose leaf tea, made way for the invention with the subsequent cutting CTC-machine 6 teeth per inch

Frequency %

0,00-0,99

1,00-1,19

1,20-1,39

1,40-1,59

1,60-1,79

1,80-1,99

2,00-2,19

2,20-2,39

2,40-2,59

Quartile 1 Quartile 2 Quartile 3 Quartile 4

6,72 5,88 5,19 2,19

41,79 45,59 48,15 28,47

27,61 35,29 21,48 41,61

15,67 8,09 14,81 17,52

4,48 5,15 8,15 8,03

2,99 0 2,22 1,46

0,75 0 0 0

From these results, it is concluded that exposure leaves for higher pressure during maceration (as modified in RLM) can provide a higher percentage of large particles, especially in the fractions of the big sizes.

Processing of sheet using the stage of cutting (such as CTC machine with 6 teeth per inch) after RLM can modify the appearance so that while the product is still reminds the Orthodox sheet, it is more uniform (i.e. more "square"), making the resulting black leaf tea suitable for use in sachets with welding.

EXAMPLE 5

Differentiation Orthodox and CTC teas characteristics infusion

Orthodox teas, as a rule, insisted more slowly than the STS-teas. This reflects the degree of maceration. You can, for this reason to expect that black leaf tea, which reminds the Orthodox tea, brewed like Orthodox tea.

The authors chose 13 teas from all over the world, used in example 2, and compared the characteristics of the infusion of these teas with two samples leaf Tippy teas produced by the method described in the international application WO 01/82713 (applicant) (designated 143 ML and 147 ML in table 10), and two samples leaf Tippy teas (grade ML)produced by way of example 1 (identified in table 10 269 ML 270 ML). Teas were selected solely on the basis of comparable size sheet. This is necessary because the small leaves have a greater ratio of surface to volume than the large leaves and, therefore, in any case, tend to infuse faster than large leaves.

In each case, 200 ml of boiling deionised water was added in a preheated thermos flask containing 2 g (+or-0,05 g) leaf tea. The flask is fixed and quickly turn it over, and then leaves gave the opportunity to brewed for 3 minutes. Then the flask is turned back, and the infusion was filtered through filter paper WHATMAN 541™, using a funnel off and the flask under vacuum.

Color infusions were measured on the colorimeter HUNTERLAB ULTRASCAN Xe™using standard analytical method (provided by manufacturer). The results are shown below in table 10, correspond to the optical path length of 1 cm, with lighting lamp D65 and viewing angle of 10 degrees.

The painting was measured and represented by three color measurements, L*, a* and b*. L* is the turbidity/darkness, with L = 0 is black and L=100 is white or colorless. A* is redness/greenness, high positive values of a* correspond to red, and the high negative values a* are green. B* is the blue/yellow to high positive values of b* comply with yellow and high negative values of b* correspond blue.

Table 10

Characteristics infusion leaf teas comparable size

16.28 per

The value of a* and b* presented graphically in figure 5. Each point on the graph corresponds to the position of the color of infusion in the color space. Point near the top right corner of the graph represent the infusions with a stronger yellow or red components, respectively.

As you can see in figure 5, leaf teas of the invention (269 270 ML and ML) are more likely in the results pane for CTC teas than in the results pane of Orthodox teas. This clearly shows that black leaf teas in the invention of the infusion rather as STS-tea than as Orthodox tea.

EXAMPLE 6

Differentiation Orthodox and CTC teas characteristics insisting without milk

The authors insisted each of the 17 teas from all over the world, used in example 2, and compared the characteristics of the infusion of these teas with several samples of big leaf (LL) and leaf Tippy (ML) teas, manufactured by the way, according to the international application WO 01/82713 (applicant) (samples indicated in the table 12 143, 146, 147, 149, 152 LL and 143, 146, 147, 149, 152 ML), and big leaf samples (LL) and leaf Tippy (ML) teas made by way of example 1 (samples are indicated in table 12 280, 281 LL and 280, 281 ML).

In each case, to simulate preparation of tea in Continental Europe, 2.0 g (+or-0,05 g) tea insisted 250 ml just boiling tap water (Crawley, United Kingdom) for 1.5 minutes, and experienced taster of tea evaluated the quality of infusion for its taste (T), color (C)and luminance (B) and aftertaste (M). Nomenclature TCBM used to Express the results of the evaluation in this example in example 7, replaces the previously used the nomenclature QCBT where the property, expressed now as T (taste), expressed as Q (quality) and property, now expressed as M (finish), expressed as T (density). This is the only changes the item, since the evaluation methodology is the same as before.

The quality of the extract was evaluated on a scale from 0.6 to 9.4, as provided below in table 11.

Table 11

Quality assessment of infusion

T - Taste

0,6 (fresh)

9,4 (fragrant)

C - Painting

0,6 (yellow)

9,4 (red)

B - Brightness

0,6 (weak)

9,4 (bright)

M - Aftertaste

0,6 (liquid)

9,4 (thick)

The results are presented below in table 12.

Table 12

Quality assessment of infusion without milk

Values T (taste) and C (color) are given in the form of schedule 6. Figure 6 we can see that famous CTC teas tend to ensuring infusions more saturated colors than the well-known Orthodox teas. From 6 is also clear that black teas for invention insisted rather how best painted CTC teas than as Orthodox teas.

EXAMPLE 7

Differentiation characteristics insisting Orthodox and CTC-tea with milk

The authors have made every one of 17 teas from all over the world, used in example 2, and compared the characteristics of the infusion of these teas with several samples of big leaf (LL) and leaf Tippy (ML) teas made the way the international application WO 01/82713 (applicant) (samples indicated in the table 13 143, 146, 147, 149, 152 LL and 143, 146, 147, 149, 152 ML), and big leaf samples (LL) and leaf Tippy (ML) teas made by way of example 1 (samples indicated in table 13 280, 281 LL and 280, 281 ML).

In each case, to simulate preparation of tea in Britain, 3,125 g (+or-0,05 g) tea insisted 235 ml just boiling tap water (Crawley, United Kingdom), within 2 minutes 15 seconds (static insistence). The liquid is then poured in 10 ml partly skimmed milk, and experienced taster of tea evaluated the quality of infusion for its taste (T), color (C)and luminance (B) and aftertaste (M). The quality of the extract was evaluated on a scale from 0.6 to 9.4, as shown above in table 11. The results are shown below in table 13.

Table 13

Quality assessment of infusion-maker with milk

Values T (taste) and C (color) are given in the form of schedule 7. Figure 7 you can see that all known CTC teas provide infusions with milk more saturated colors than all known Orthodox teas. From 7 also clear that black teas to provide invention infusions with milk, comparable with the best of the known CTC teas.

EXAMPLE 8

Comparison of the characteristics of infusion of black leaf teas made way for WO 01/82713 and method according to the invention

2 g big leaf and leaf Tippy black tea, is made by way of the international application WO 01/82713 (applicant), and 2 g samples from two downloads of black leaf tea, is made by way of example 1, from the same tea leaves, insisted in 200 ml of boiling water, and speed infusion was monitored by measuring the absorbance at 445 nm. Measurements for loose leaf teas are shown as a graph on Fig, and measurements for leaf Tippy teas are shown graphically in figure 9.

Table 14

Standard RLM

Modified RLM

Modified RLM and CTC machine with 6 teeth per inch

You can see that using the modified RLM for the application of necessary efforts shear and compression method according to the invention provides higher estimates of color. In addition to changing distribution varieties, use of CTC-machine with 6 TPI and after the processing stage on the modified RLM leads to higher estimates of color.

EXAMPLE 10

Experiments in scale factory conducted to assess the impact of treatment on a modified RLM and CTC-machine with 6 TPI, the output of different varieties of leaf tea, received by the method according to the invention. Spent four experiment: (a) using standard RIM (RV), (b) using the modified RLM with multiple rotated backward blades (MRV), (c) using standard RIM (RV) and then CTC-machine with 6 TPI, (d) with the use of modified RLM with multiple rotated backward blades (MRV) and then CTC-machine with 6 TPI, as a stage for maceration. All other parameters are kept constant, as in example 1. Received dried leaf teas sorted with screens Boulton 8, 12, 20, 32 and 40. The size of the holes in the sorting screens listed in table 1.

The large particles, which were held on the sieve 8 mesh, and small particles that passed through the sieve 40 mesh, considered as waste. Of course, it is important that the amount of waste was maintained as low as possible. Table 15 shows that the amount of waste particles can be reduced by using a modified RLM in accordance with the method according to the invention. Using a modified RLM also increases the number of produced large leaf (LL) varieties, compared with the use of unmodified RLM.

Table 15

MRV only

Table 16 shows that cutting CTC further reduces the amount of waste in the product, and that the use of the modified RLM before STS-sharp, 6 teeth/inch, leads to less waste than when used unmodified RLM. This table shows also that of STS-cutting after the processing stage on RLM increases the number of medium (ML) and small leaf (SL) in size, making the resulting black tea suitable for use in sachets with welding.

Table 16

EXAMPLE 11

Samples of three downloads small leaf (SL) and ground (FL) black tea, is made by way of example 1, evaluated by the way just as described in example 6. Samples identified in table 17 as SL-1, SL-2, SL-3, FL-1, FL-2 and FL-3. Assessment of taste (T) was performed on STS-treated black leaf tea, received traditional STS-processing of the same green sheet as samples processed by the method according to the invention. CTC teas-sorted using sieves Boulton, 15, 25 and 40 mesh. Black leaf tea, collected between sit 15 and 25 mesh indicated in table 17 PF1, and the black leaf tea, collected between sit 25 and 40 mesh, marked PD. Assessed samples of three different downloads. These downloads are shown in table 17 as PF1-1, PF1-2, PFl-3, PD-1, PD-2 and PD-3.

Table 17

Example 1

Processing CTC

From table 17 you can see that the black leaf teas, obtained by the method according to the invention reach higher estimates of taste than those observed in traditional tea CTC-processing of similar size.

EXAMPLE 12

In order optimize this way, and to the best of his understanding, in the UK (Colworth Research Laboratory) was carried out the work programme in a pilot scale. Thus compared the method according to the invention, in which the tea leaves materiaali by twisting at high pressure, with the subsequent cutting at low pressure, with traditional STS-way and with the way in which the tea leaves materiaali only through cutting at low pressure (which is not included in the present invention). The impact of the processing of the tea leaves under high pressure during the maceration was determined during these experiments processing in a pilot scale.

Green leaf (Kenyan Clone 35)received in the form of chilled party from plantations Brooke Bond Kenya, zavalili humidity 68 of + / -1%, and either materiaali using cutting at low pressure, using Alexanderwerk AWBS 150 Vegetable Slicer, or passed through rollers at high pressure with Twin Roll Mill (RSG Colworth), working with the ratio of speeds of 4:1, with a gap of 150 microns, with the subsequent cutting at low pressure. After maceration fermentary sheet is left for fermentation for 120 minutes at 25 C, and then dried in the laboratory dryer with liquefied layer. Analysis of the levels theaflavin (figure 10) during fermentation clearly demonstrates the strengthening of fermentation in the material, subject to transmission through rollers. This is also reflected in the measurement of the painting made on the tinctures made from samples of tea (11). Analyzed small, medium and large varieties, and in all cases the samples passed through rollers, Dali painted more infusions. This effect was more pronounced when I increased the size of the particles. Microscopic examination materialynogo sheet shows that stage of transmission through rollers enters into the fabric of a significant amount of air gaps (Fig), which are stored and made tea. These air spaces provide a faster hydration and insisting particles of tea during infusion.

EXAMPLE 13

Compared to the use of CTC-machine with 6 TPI, to modify the worksheet after processing on RLM, as described in method in example 1, and use Urshel Comitrol (model 3600). This was done in the scale pilot installation at a tea factory Brooke Bond Kenya. Green leaf was zavalili in trays with humidity 68-70% and has introduced an 8-inch RIM operating speed of 200 kg/H. Fermentary sheet of RLM missed or through CTC-machine, either through Comitrol, with one of three different heads (with different sizes of holes, 3.0 mm, 4.0 mm or 5.00 mm). This sheet after maceration was fermentatively in two nodes continuous fermentation (CFU 1, 60 minutes, the temperature 20-22 C; CFU 2, 80 minutes, the temperature 24-26°C), and then dried in the dryer with the liquefied layer and sorted, getting a big leaf (LL), leaf Tippy (ML) and small leaf (SL) varieties. Grades obtained using the device Comitrol, compared with grades obtained with the use of CTC-machine with 6 TPI, as described in example 1. On Fig shows the yields obtained by using the above procedures. Fig shows bulk (bulk) density of dry black tea, is made by using the above procedures. Fig shows the color of infusions, represented by the value "a*" (that is, "redness" of infusion, measured as described in example 5), for infusions made from teas produced using the above methods. Comitrol can be used instead of STS-machine with 6 TPI, obtaining higher bulk density (which is an advantage for packaging, in particular in bags for welding) and the ability to manipulate the size distribution of particles by selecting different heads.

1. Method of production of leaf black tea size Broken Orange Pekoe or larger, providing stage drying tea leaves, maceration of these leaves, fermentation and fire-cured leaf to stop fermentation, and then drying them and sort of obtaining the black leaf tea, different the fact that the tea leaves zavyalivayutsya to a moisture content of between 64% and 70%, with the leaves which macerate by their transmission through a rotary vane car that at least some of the blades replaced the blades facing in the opposite direction, and tea leaves, leaving a rotary vane machine, further cut by passing through the STS-machine, the blade of which has from 2 to 6 teeth per inch.

2. The method according to claim 1, wherein the tea leaves zavyalivayutsya to a moisture content of between 64 and 68%.

3. The method according to claim 1, wherein the dried black leaf tea sorted for the selection of the black leaf tea sizes Broken Orange Pekoe or larger.

4. The method according to claim 1, wherein the dried black leaf tea sorted for the selection of the black leaf tea size Broken Orange Pekoe and/or size Broken Orange Pekoe Fannings.

5. The method according to claim 1, wherein withered leaves which macerate by their transmission through an extruder device.

6. Black leaf tea, obtained by the method according to any one of claims 1 to 5, with the appearance of Orthodox leaf tea size Broken Orange Pekoe or larger.

7. Black leaf tea of claim 6, which is due to the seasoning in boiling water for 3 minutes at a concentration of 10 g/l provides infusion, which has a value and* at least 14, and the value of b* at least 88, when measured at a colorimeter Hunterlab Ultrascan Xe using standard analytical method.