http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1883309-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_717191f16a6019c5c34cf6e4ae9df291 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-14 |
| filingDate | 2006-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_585b07b172f829e0fd828b68e752e381 |
| publicationDate | 2008-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-1883309-A1 |
| titleOfInvention | Method for preparing tea from black or green tea leaves |
| abstract | The invention relates to a method for preparing hot tea for immediate use, using green or black tea leaves or mixtures of said leaves and untreated water that originates from the local supply network as the brewing water. The aim of the invention was to improve on prior art by disclosing measures that prevent clouding and the formation of a skin after the brewing process, that require little effort, are cost-effective and do not influence the flavour or hygienic properties of the tea. According to the invention, prior to or during the heating of the brewing water, or during the brewing process, potassium-, sodium- or ammonium citrate are added individually or as a mixture, to produce a pH value of between 5 and 7 in a purely aqueous solution. As a result of said addition, the brewed tea is translucent and devoid of the usual clouding and formation of a shimmering skin on the surface. |
| priorityDate | 2005-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID6435836 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226422232 |
Total number of triples: 13.