To easily and efficiently obtain, by infusion, desirable flavors of tea leaves such as black tea leaves which could not be produced by conventional methods.
The method includes following processes. Tea leaves produced using orthodox or semi-orthodox production methods for black tea, and tea leaves that have been rubbed/twisted and dried according to conventional production methods for oolong tea, which are full of aroma and strength and which are long in a specific direction are loaded into a filter bag used for infusion, to form a tea bag. Then, upon drinking, immediately prior to infusion using a solvent, the tea leaves, still in a state in which they are loaded into the filter bag used for infusion, are crushed using a pressuring apparatus 14 in order to make the length thereof shorter than at the time of loading.
Shinichi Nakajima
Torisu Keita
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