Product and process for preparing a tea extract

• US 5,895,672 A
• Filed: 01/13/1998
• Issued: 04/20/1999
• Est. Priority Date: 01/13/1998
• Status: Expired due to Term

• Current Assignee: Teashot LLC
• Original Assignee: Barry Patrick Wesley Cooper
• Inventors: Cooper, Barry Patrick Wesley
• Primary Examiner(s): BHAT, NINA NMN
• Application Number:
  US09/006,585
• Time in Patent Office: 462 Days
• Field of Search: 426/77, 426/79, 426/655, 426/433, 426/435, 426/597, 99/291
• US Class Current: 426/79
• CPC Class Codes: A47J 31/0615 with special arrangements for making tea or the like, e.g. where the infusion liquid is kept a certain time in the filter before flowing out
• CPC Class Codes: A47J 31/368 Permeable cartridges being employed
• CPC Class Codes: B65D 85/8046 Pods, i.e. closed containers made only of filter paper or similar material

Abstract

A novel system for producing a high quality tea extract using espresso technology is provided as well as novel tea compositions for use in such system and a process for preparing a tea extract of consistently high quality using a coffee brewing device, and particularly, an espresso machine.

Claims

1. A tea extract system for production of a serving of tea extract in a coffee brewing device, comprising:

(a) a tea extraction container for containing a tea composition, said tea extraction container comprising a sealed body having at least one internal compartment, said internal compartment containing said tea composition;

wherein said sealed body is constructed of a water-permeable material which allows flow of a fluid through said sealed body to produce a tea extract from said tea composition; and

,

(b) a tea composition comprising from about 2 grams to about 10 grams of tea having a particle size of from about 0.40 mm to about 0.75 mm.

2. The tea extract system of claim 1, wherein said tea composition is selected from the group consisting of tea leaves producing a dark strength tea, tea leaves producing a medium strength tea, tea leaves producing a light strength tea, herbs, and mixtures thereof.

3. The tea extract system of claim 2, wherein said tea leaves producing a dark strength tea are selected from the group consisting of black tea, Assam/Kenya teas and mixtures thereof.

4. The tea extract system of claim 2, wherein said tea leaves producing a medium strength tea are a Ceylon/Indonesia tea and Oolong tea.

5. The tea extract system of claim 2, wherein said tea leaves producing a light strength tea are a South India/Malawi tea.

6. The tea extract system of claim 2, wherein said herbs are selected from the group consisting of cinnamon, ginger, hibiscus, malted barley, chicory, lemon grass, chamomile, fennel, licorice root and mixtures thereof.

7. The tea extract system of claim 2, wherein said tea composition comprises from about 2 grams to about 10 grams of said tea leaves producing a dark strength tea having a particle size of from about 0.40 mm to about 0.75 mm.

8. The tea extract system of claim 2, wherein said tea composition comprises from about 2 grams to about 10 grams of said tea leaves producing a medium strength tea having a particle size of from about 0.40 mm to about 0.60 mm.

9. The tea extract system of claim 2, wherein said tea composition comprises from about 2 grams to about 10 grams of said tea leaves producing a light strength tea having a particle size of from about 0.60 mm to about 0.75 mm.

10. The tea extract system of claim 2, wherein said tea composition comprises from about 2 grams to about 10 grams of said herbs having a particle size of from about 0.45 mm to about 0.75 mm.

11. The tea extract system of claim 1, wherein said tea composition further comprises a sweetener.

12. The tea extract system of claim 1, wherein said tea composition further comprises at least one spice.

13. The tea extract system of claim 12, wherein said spice is contained within a different internal compartment of said tea extraction container than said tea.

14. The tea extract system of claim 12, wherein said spice is selected from the group consisting of cinnamon, ginger, cardamom, clove, nutmeg, pepper, coriander and mixtures thereof.

15. The tea extract system of claim 1, wherein said tea extract system further comprises at least one additional tea extraction container that contains at least one additional component, said additional component selected from the group consisting of at least one spice, added to said tea composition in an amount from about 5% to about 80% of a total amount of said tea, wherein said spice is ground to a particle size of from about 0.45 mm to about 0.65 mm;

a sweetener added in an amount from about 1% to about 70% of a total amount of said tea;

a powdered milk added in an amount from about 2% to about 50% of a total amount of said tea;

a powdered creamer added in an amount from about 2% to about 50% of a total amount of said tea;

a jam in an amount from about 2% to about 50% of a total amount of said tea;

preserves added in an amount from about 2% to about 50% of a total amount of said tea;

fresh fruits cut or ground to a particle size of from about 0.45 mm to about 0.75 mm, added in an amount from about 2% to about 60% of a total amount of said tea; and

mixtures thereof.

16. The tea extract system of claim 1, wherein said tea extract system further comprises at least one additional tea extraction container that contains at least one additional component, said additional component selected from the group consisting of at least one spice, added to said tea composition in an amount from about 40% to about 60% of a total amount of said tea, wherein said spice is ground to a particle size of from about 0.45 mm to about 0.65 mm;

a sweetener added in an amount from about 20% to about 60% of a total amount of said tea;

a powdered milk added in an amount from about 20% to about 30% of a total amount of said tea;

a powdered creamer added in an amount from about 20% to about 30% of a total amount of said tea;

a jam in an amount from about 20% to about 50% of a total amount of said tea;

preserves added in an amount from about 20% to about 50% of a total amount of said tea;

fresh fruits cut or ground to a particle size of from about 0.45 mm to about 0.75 mm, added in an amount from about 20% to about 60% of a total amount of said tea; and

mixtures thereof.

17. The tea extract system of claim 16, wherein said tea extraction container and said at least one additional tea extraction container are connected to each other by a connecting means.

18. A tea extract system for production of a spiced tea extract in a coffee brewing device, comprising:

(a) a tea extraction container for containing a tea composition, said tea extraction container comprising at least one sealed body having at least one internal compartment, said internal compartment containing said tea composition;

wherein said sealed body is constructed of a water-permeable material which allows flow of a fluid through said sealed body to produce a tea extract from said tea composition; and

,

(b) a tea composition comprising;

(i) from about 2 grams to about 10 grams of a tea selected from the group consisting of tea leaves producing a dark strength tea having a particle size from about 0.40 mm to about 0.75 mm;

tea leaves producing a medium strength tea having a particle size from about 0.40 mm to about 0.60 mm;

tea leaves producing a light strength tea having a particle size from about 0.60 mm to about 0.75 mm; and

herbs having a particle size from about 0.50 mm to about 0.75 mm;

(ii) at least one spice, added to said tea composition in an amount from about 40% to about 60% of a total amount of said tea, wherein said spice is ground to a particle size of from about 0.45 mm to about 0.65 mm; and

,

(iii) a sweetener, added in an amount from about 20% to about 60% of a total amount of said tea.

19. The tea extract system of claim 18, wherein said tea extraction container has three internal compartments, and wherein each of said tea, spice, and sweetener is contained in a different internal compartment within said tea extraction container.

20. A tea composition for producing a tea extract in an espresso machine, comprising from about 2 grams to about 10 grams of a tea having a particle size of from about 0.40 mm to about 0.75 mm.

21. A method for producing a tea extract in a coffee brewing device, comprising the steps of:

(a) providing a tea extract system comprising;

(i) a tea extraction container for containing a tea composition, said tea extraction container comprising a sealed body having at least one internal compartment, said internal compartment containing said tea composition;

wherein said sealed body is constructed of a water-permeable material which allows flow of a fluid through said sealed body to produce a tea extract from said tea composition; and

,

(ii) a tea composition comprising from about 2 grams to about 10 grams of a tea having a particle size of from about 0.40 mm to about 0.75 mm;

(b) placing said tea extraction system into a brewing chamber of a coffee brewing device; and

,

(c) operating said coffee brewing device to extract a tea extract from said tea composition.

22. The method of claim 21, wherein said tea extract is produced in less than about 60 seconds after initiating step (a) of providing.

23. The method of claim 21, wherein said tea extract is produced in less than about 40 seconds after initiating step (a) of providing.

24. A method for preparing a single serving of a customized tea beverage in a coffee brewing device, comprising:

(a) selecting a customized tea extract system comprising;

(i) a first tea extraction container containing a tea composition;

said first tea extraction container comprising a sealed body having at least one internal compartment, said internal compartment containing a tea composition;

wherein said sealed body is constructed of a water-permeable material which allows flow of a fluid through said sealed body to produce a tea extract from said tea composition;

said tea composition comprising from about 2 grams to about 10 grams of a tea selected from the group consisting of tea leaves producing a dark strength tea having a particle size of from about 0.40 mm to about 0.75 mm;

tea leaves producing a medium strength tea having a particle size from about 0.40 mm to about 0.60 mm;

tea leaves producing a light strength tea having a particle size from about 0.60 mm to about 0.75 mm; and

, herbs having a particle size from about 0.50 mm to about 0.75 mm; and

mixtures thereof; and

,

(ii) at least one optional tea extraction container containing at least one component selected from the group consisting of at least one spice, added to said tea composition in an amount from about 40% to about 60% of a total amount of said tea, wherein said spice is ground to a particle size of from about 0.45 mm to about 0.65 mm;

a sweetener added in an amount from about 20% to about 60% of a total amount of said tea;

a powdered milk added in an amount from about 20% to about 30% of a total amount of said tea;

a powdered creamer added in an amount from about 20% to about 30% of a total amount of said tea;

a jam in an amount from about 20% to about 50% of a total amount of said tea;

preserves added in an amount from about 20% to about 50% of a total amount of said tea;

fresh fruits cut or ground to a particle size of from about 0.45 mm to about 0.75 mm, added in an amount from about 20% to about 60% of a total amount of said tea; and

mixtures thereof; and

,

(b) placing said first tea extraction container together with said at least one optional tea extraction container into a brewing chamber of a coffee brewing device; and

,

(c) operating said coffee brewing device to extract a customized tea extract from said tea composition.

25. The method of claim 24, wherein said tea extract is produced in less than about 40 seconds after initiating said step (a) of selecting.

26. A tea composition for producing a Chai tea extract in an espresso machine, comprising from about 1 to about 4 grams of black tea leaves of a particle size from about 0.40 mm to about 0.75 mm;

from about 1 to about 10.5 grams of cinnamon of a particle size from about 0.45 mm to about 0.50 mm;

from about 2 to about 4 grams of ginger of a particle size from about 0.50 mm to about 0.75 mm;

from about 1 to about 2 grams of cardamom of a particle size from about 0.50 mm to about 0.60 mm;

from about 0.5 to about 1 grams of cloves of a particle size from about 0.25 mm to about 0.35 mm;

from about 0.1 to about 0.3 grams of nutmeg of a particle size from about 0.10 mm to about 0.15 mm;

from about 0.1 to about 0.8 grams of pepper of a particle size from about 0.50 mm to about 0.60 mm; and

from about 3 to about 6 grams of a sweetener.