A flavoured tea product

Abstract

The present invention relates to a flavoured tea product and a process for preparing the same. More particularly, the present invention relates to a flavoured black tea product and a process for preparing the same.

Description

[0001] A FLAVOURED TEA PRODUCT

[0002] Field of the invention

[0003] The present invention relates to a flavoured tea product and a process for preparing the same. More particularly the present invention relates to a flavoured black tea product and a process for preparing the same.

[0004] Background of the invention

[0005] Staying hydrated is believed to bring about many health benefits to both the body and mind. Thus, it is often said that many non-alcoholic beverages are believed to refresh the mind. There are many non-alcoholic beverages available in the market for consumption. Tea and coffee are the most popular out of these.

[0006] Polyphenols that are present in tea are also considered to be good for human health. There are several varieties of teas available in the market, e.g. black tea, green tea, oolong tea, white tea, etc. Black tea is generally prepared by a process which includes the steps of withering, macerating, fermenting, and firing / drying. On the other hand, green tea manufacturing process does not include the step of fermentation.

[0007] Often, people want to enjoy the many health benefits associated with drinking tea, but they are not fond of the natural aroma and flavour of tea in its original form. Thus, flavoured tea products are becoming increasingly popular options for many consumers. There are a variety of flavoured teas on the market, with fruit and floral flavourings being the most popular.

[0008] Increasingly, consumers are seeking flavoured tea products with subtle and well-balanced flavour and aroma profiles that can deliver all the health benefits associated with tea but with flavourings that do not overpower or over enrich people’s senses.

[0009] Thus, while numerous flavoured teas currently exist on the market, there remains a need for new flavoured tea products with unique and well-balanced flavour profiles, particularly flavoured tea products with novel and well-balanced profiles of fruity (e.g. citrusy) and floral notes.

[0010] Conventionally, flavoured tea is prepared by adding liquid flavourings, or alternatively granular flavourings, to a tea product before the tea and added flavourings are mixed together. Following extensive research, the inventors surprisingly and beneficially discovered that flavoured tea prepared by mixing a tea product with both granular flavourings and separately liquid flavourings resulted in a flavoured tea product with a unique, novel and well-balanced aroma and flavoured profile, and a novel chemical composition. Furthermore, mixing only a portion of the tea with liquid flavouring before mixing with granular flavouring additionally led to a good balance more of aroma and flavour and a less sticky, more free flowing tea.

[0011] Summary of the drawings

[0012] Figure 1 shows a schematic representation of the results from a panel of trained tea tasters for the flavoured tea products exemplified hereinbelow: Example 1 (Hybrid 1), Example 2 (Hybrid 2), Comparative Example 1 (Granular) and Comparative Example 2 (Liquid).

[0013] Figure 2 shows a schematic representation of the results from a panel of trained tea tasters for the flavoured tea products exemplified hereinbelow: Example 1 (New EG), Control 1 (Current EG) and Control 2 (Twinings EG).

[0014] Summary of the invention

[0015] The present invention relates to processes for providing a flavoured tea product which is flavoured with one or more liquid flavourings and one or more granular flavourings.

[0016] In a first aspect, the present invention provides a process for preparing a flavoured tea product, the process comprising: providing a tea product; and mixing the tea product with one or more granular flavourings and one or more liquid flavourings.

[0017] In a second aspect of the invention, there is provided a process for preparing a flavoured tea product, the process comprising: providing a liquid flavouring-coated tea product; mixing the liquid flavouring-coated tea product with one or more granular flavourings and a second tea product.

[0018] In a third aspect of the invention, there is provided is a flavoured tea product obtainable by the process of the first aspect. In a fourth aspect of the invention, there is provided a flavoured tea product obtainable by the process of the second aspect.

[0019] In a fifth aspect of the invention, there is provided a flavoured tea product comprising: liquid flavouring-coated tea leaves, non-coated tea leaves, granular flavouring.

[0020] In a sixth aspect of the invention, there is provided a flavoured tea product comprising D- limonene and linalool, wherein the ratio of D-limonene to linalool is between 1 :1.2 and 1 :2.8.

[0021] These and other aspects, features and advantages will become apparent to those of ordinary skill in the art from a reading of the following detailed description. For the avoidance of doubt, any feature of one aspect of the present invention may be utilized in any other aspect of the invention. The word “comprising” is intended to mean “including” but not necessarily “consisting of” or “composed of.” In other words, the listed steps or options need not be exhaustive. It is noted that the examples given in the description below are intended to clarify the invention and are not intended to limit the invention to those examples per se. Similarly, all percentages are weight / weight percentages unless otherwise indicated. Except in the operating and comparative examples, or where otherwise explicitly indicated, all numbers in this description indicating amounts of material or conditions of reaction, physical properties of materials and / or use are to be understood as modified by the word “about”. Numerical ranges expressed in the format "from x to y" are understood to include x and y. When for a specific feature multiple preferred ranges are described in the format "from x to y", it is understood that all ranges combining the different endpoints are also contemplated.

[0022] Detailed description of the invention

[0023] The disclosure of the invention as found herein will be understood to cover all embodiments as found in the claims and as discussed hereinbelow.

[0024] The present invention provides a process for preparing a flavoured tea product, the process comprising: providing a tea product; and mixing the tea product with one or more granular flavourings and one or more liquid flavourings. Tea Product

[0025] For the purpose of the present invention, "tea product" means material from Camellia sinensis var. sinensis and / or Camellia sinensis var. assamica.

[0026] In certain embodiments, the composition of the present invention comprises a leaf tea product. A leaf tea product preferably means a tea product which is obtained after the tea manufacturing processes and comprises less than 10%, preferably less than 7% and most preferably less than 5% moisture by weight of the leaf tea product.

[0027] The term "leaf tea" refers to leaf and / or stem material from the tea plant in an uninfused form (i.e. material which has not been subjected to a solvent extraction step). Leaf tea is dried to a moisture content of less than 5 wt.%, and the moisture content of the leaf tea will not usually be below 0.1 wt.%. Typically, the leaf tea has a moisture content of 1 to 5 wt.%. In other words, the term "leaf tea" refers to the end product of tea manufacture (sometimes referred to as "made tea").

[0028] The leaf tea product may preferably be selected from a black tea product, a green tea product, an oolong tea product, a white tea product or blends thereof.

[0029] As used herein, the term "black tea" refers to substantially fermented tea, wherein "fermentation" refers to the oxidative and hydrolytic process that tea undergoes when certain endogenous enzymes and substrates are brought together. During the so-called fermentation process, colourless catechins in the leaves and / or stem are converted to a complex mixture of yellow / orange to dark brown polyphenolic substances. For example, black leaf tea can be manufactured from fresh tea material by the steps of: withering, maceration, fermentation and drying. A more detailed description of the production of black tea can be found in Chapter 14 of "Tea: Cultivation to consumption" (edited by K.C. Wilson & M.N. Clifford, published in 1992).

[0030] The starting material for the process of the present invention is preferably black leaf tea. Black leaf tea is a readily available commercial product which can be purchased in bulk at tea auctions. In other words, the term "black leaf tea" refers to the end product of black tea manufacture (sometimes referred to as "made tea"). The black leaf tea provided as the starting material for the claimed process has a moisture content of less than 5 wt.%, preferably less than 4.5 wt.%, more preferably less than 4 wt.%. The moisture content of this black leaf tea is usually at least 0.1 wt.%, more usually at least 0.5 wt.%. Typically, the black leaf tea will have a moisture content of 1 to 5 wt.%.

[0031] Green tea refers to substantially unfermented tea. Green tea has different characteristics than black tea. Green tea liquor is light in colour unlike black tea. Green tea also enriched with catechins and low or no amount of theaflavins.

[0032] Oolong tea refers to semi-fermented tea.

[0033] The preferred leaf tea product for the purpose of the present invention is either black tea or green tea, the most preferred is black tea.

[0034] In certain preferred embodiments, the tea product (e.g. leaf tea product) is a blended black tea product. That is, the tea product (e.g. leaf tea product) is a black tea product made from the blending together of several black tea leaves.

[0035] The amount of tea product (e.g. leaf tea product) used in the process of the invention is preferably in the range of 75 to 99%, more preferably 80 to 99%, even more preferably 85 to 98.5%, yet more preferably 90 to 98.5%, still more preferably 92 to 98.5% and most preferably 94 to 98.5% by weight of the total composition.

[0036] In certain preferred embodiments, the tea product (e.g. leaf tea product) is a blended black tea product with a blend density of at least 108cc 150 mL.

[0037] In some preferred embodiments, the tea product (e.g. leaf tea product) is a blended black tea product with a dust content of 250 microns of less than 20%, and most preferably less than 15%.

[0038] Flavoured tea product

[0039] It will be appreciated that the flavoured tea product of the invention may be any tea product, as defined herein above, that is flavoured with one or more flavouring agents. The flavouring agents may be any of those described hereinbelow.

[0040] In certain preferred embodiments, the flavoured tea product is a flavoured black tea product. Non-limiting examples of flavoured black tea products include Earl Grey, Lady Grey, lemon flavoured black tea, orange flavoured black tea, rose flavoured black tea, blackcurrant flavoured black tea, mango flavoured tea, peach flavoured tea, mint flavoured tea, cardamom flavoured black tea, masala flavoured black tea, vanilla flavoured black tea, caramel flavoured tea, passion fruit flavoured black tea, forest fruits flavoured black tea, ginger flavoured black tea and the like.

[0041] In certain preferred embodiments, the flavoured tea product is a flavoured black tea product. Non-limiting examples of flavoured black tea products include Earl Grey, Lady Grey, lemon flavoured black tea, orange flavoured black tea, rose flavoured black tea, blackcurrant flavoured black tea, mint flavoured tea, cardamom flavoured black tea, masala flavoured black tea, vanilla flavoured black tea, passion fruit flavoured black tea, forest fruits flavoured black tea, ginger flavoured black tea and the like.

[0042] In some embodiments, the flavoured tea product is a black tea product flavoured with fruit, such as lemon flavoured black tea, orange flavoured black tea, mango flavoured tea, or peach flavoured tea.

[0043] In some embodiments the flavoured tea product is a black tea product flavoured with vanilla or caramel.

[0044] In some embodiments the flavoured tea product is a black tea product flavoured with bergamot, such as Earl Grey or Lady Grey, and most preferably Earl Grey.

[0045] Mixing the tea product with one or more flavourings

[0046] The process of the invention comprises the step of mixing the tea product with one or more liquid flavourings and separately one or more granular flavourings.

[0047] It will be understood that the tea product may be mixed firstly with the one or more liquid flavourings and then separately mixed with the one or more granular flavourings, or vice vera.

[0048] Preferably, at least one of the liquid flavourings and at least one of the granular flavourings are the same type of flavouring. For example, both the liquid and granular flavourings may comprise a bergamot flavouring. That is, for example, at least one of the liquid flavourings is a bergamot flavouring and at least one of the granular flavourings is a bergamot flavouring.

[0049] It will be appreciated that the one or more liquid flavourings may be any flavouring agent (flavouring compound) in a liquid format. Non-limiting examples include oils, solutions and suspensions of flavouring in a particular solvent (e.g. water). In certain embodiments, the one or more liquid flavourings are oils. In some embodiments the one or more liquid flavourings are oil in water emulsions. In some embodiments, the one or more liquid flavourings contain an emulsifier. In some embodiments, the one or more liquid flavourings comprise encapsulated flavour molecules. Liquid flavourings comprising encapsulated flavour molecules are more stable and less prone to evaporation, leading to a longer shelf life of the flavour and aroma of the flavoured tea product.

[0050] Preferably, the liquid flavouring is selected from one or more of bergamot, rose, mint, lemon, orange, jasmine, chamomile, cardamom, masala, ginger, strawberry, apple, blackcurrant, plum, fennel, lemon verbena, lavender, passion fruit, forest fruits, mango, peach, caramel and vanilla in liquid form (e.g. as an oil). More preferably, the liquid flavouring is selected from one or more of bergamot, lemon, orange, apple, mango, peach, vanilla, caramel, and lemon verbena in liquid form (e.g. as an oil). Most preferably, the liquid flavouring is bergamot in liquid form (e.g. bergamot oil).

[0051] Preferably, the liquid flavouring is selected from bergamot, rose, mint, lemon, orange, jasmine, chamomile, cardamom, masala, ginger, strawberry, apple, blackcurrant, plum, fennel, lemon verbena, lavender, passion fruit, forest fruits and vanilla in liquid form (e.g. as an oil). More preferably, the liquid flavouring is selected from bergamot, lemon, orange, apple and lemon verbena in liquid form (e.g. as an oil). Most preferably, the liquid flavouring is bergamot in liquid form (e.g. bergamot oil).

[0052] It will also be understood that the one or more granular flavourings may be any flavouring agent (flavouring compound) in granule or powdered form.

[0053] Preferably, the one or more granular flavourings have an average (mean) particle size of less than 1000 pm, more preferably the one or more granular flavourings have an average (mean) particle size of less than 800 pm, still more preferably the one or more granular flavourings have an average (mean) particle size of less than 750 pm, even more preferably the one or more granular flavourings have an average (mean) particle size of less than 500 pm, yet more preferably the one or more granular flavourings have an average (mean) particle size of less than 25 pm, most preferably the one or more granular flavourings have an average (mean) particle size of less than 200 pm. In certain embodiments, the one or more granular flavourings have an average (mean) particle size of between 50 pm and 1000 pm, preferably between 50 pm and 500 pm, even more preferably between 50 pm and 250 pm, and most preferably between 100 pm and 250 pm.

[0054] In some embodiments, the granular flavouring is selected from one or more of bergamot, rose, mint, lemon, orange, jasmine, chamomile, cardamom, masala, ginger, strawberry, apple, blackcurrant, plum, fennel, lemon verbena, lavender, passion fruit, forest fruits, peach, mango, caramel, and vanilla in a granular or powdered form, as defined above. More preferably, the granular flavouring is selected from one or more of bergamot, lemon, orange, apple, peach, mango, caramel, vanilla, and lemon verbena in a granular or powdered form, as defined above.

[0055] Preferably, the granular flavouring is selected from bergamot, rose, mint, lemon, orange, jasmine, chamomile, cardamom, masala, ginger, strawberry, apple, blackcurrant, plum, fennel, lemon verbena, lavender, passion fruit, forest fruits and vanilla in a granular or powdered form, as defined above. More preferably, the granular flavouring is selected from bergamot, lemon, orange, apple and lemon verbena in a granular or powdered form, as defined above. Most preferably, the granular flavouring is granular or powdered bergamot.

[0056] In some embodiments, at least one of the granular flavourings and at least one of the liquid flavourings are selected from peach, mango, lemon, orange, vanilla, and caramel.

[0057] In certain embodiments, at least one of the granular flavourings and at least one of the liquid flavourings is bergamot (e.g. bergamot granules and bergamot oil).

[0058] In some preferred embodiments, the granular flavourings and the liquid flavourings are exclusively bergamot flavourings.

[0059] In certain preferred embodiments, after mixing with one or more liquid flavourings, the tea product is left to stand for between 2 and 72 hours at a temperature of between 10 °C and 45°C. Preferably, the tea product is left to stand for between 2 and 48 hours at a temperature of between 10 °C and 40°C. More preferably, the tea product is left to stand for between 4 and 36 hours at a temperature of between 15°C and 35°C. Yet more preferably, the tea product is left to stand for between 6 and 36 hours at a temperature of between 18 °C and 30 °C. Still more preferably, the tea product is left to stand for between 6 and 30 hours at a temperature of between 20 °C and 30 °C. Even more preferably, the tea product is left to stand for between 6 and 28 hours at a temperature of between 20 °C and 28°C. Most preferably, the tea product is left to stand for between 12 and 26 hours at a temperature of between 20 °C and 25 °C.

[0060] In some embodiments, after mixing with one or more liquid flavourings, the tea product is left to stand for at least 2 hours at a temperature of between 10 °C and 45°C. Preferably, the tea product is left to stand for at least 4 hours at a temperature of between 10 °C and 45°C. More preferably, the tea product is left to stand for at least 6 hours at a temperature of between 15 °C and 40°C. Still more preferably, the tea product is left to stand for at least 8 hours at a temperature of between 20 °C and 35 °C. Yet more preferably, the tea product is left to stand for at least 12 hours at a temperature of between 20 °C and 28 °C. Most preferably, the tea product is left to stand for at least 20 hours at a temperature of between 20 °C and 25 °C.

[0061] During the step of leaving the tea product to stand after mixing with one or more liquid flavourings, the relative humidity is preferably between 20 and 80%, more preferably between 20% and 70%, even more preferably between 30% and 60%, and most preferably between 40% and 60%.

[0062] It will be appreciated that relative humidity refers to a ratio, expressed in percent, of the amount of atmospheric moisture present relative to the amount that would be present if the air were saturated. Relative humidity is a known and well-established term of the art.

[0063] In certain embodiments, the amount of granular flavouring added during the process of the invention is between 1 and 15 % based on the weight of the tea product. Preferably, the amount of granular flavouring added during the process of the invention is between 1 and 10 % based on the weight of the tea product. Even more preferably, the amount of granular flavouring added during the process of the invention is between 1 and 8 % based on the weight of the tea product. Yet more preferably, the amount of granular flavouring added during the process of the invention is between 2 and 8 % based on the weight of the tea product. Most preferably, the amount of granular flavouring added during the process of the invention is between 3 and 6 % based on the weight of the tea product.

[0064] In some embodiments, the amount of granular flavouring added during the process of the invention is between 1 and 12 % based on the weight of the flavoured tea product. In some embodiments, the amount of granular flavouring added during the process of the invention is between 4 and 12 % based on the weight of the flavoured tea product. In some embodiments, the amount of granular flavouring added during the process of the invention is between 6 and 12 % based on the weight of the flavoured tea product. In certain embodiments, the amount of liquid flavouring added during the process of the invention is between 0.1 and 10 % based on the weight of the tea product. Preferably, the amount of liquid flavouring added during the process of the invention is between 0.1 and 5 % based on the weight of the tea product. Even more preferably, the amount of liquid flavouring added during the process of the invention is between 0.1 and 3 % based on the weight of the tea product. Yet more preferably, the amount of liquid flavouring added during the process of the invention is between 0.1 and 1 % based on the weight of the tea product. Most preferably, the amount of liquid flavouring added during the process of the invention is between 0.2 and 0.6 % based on the weight of the tea product.

[0065] In certain embodiments, the total amount of granular flavouring and liquid flavouring is between 1 and 25 % based on the weight of the tea product. More preferably, the total amount of granular flavouring and liquid flavouring is between 1 and 15 % based on the weight of the tea product. Even more preferably, the total amount of granular flavouring and liquid flavouring is between 1 and 10 % based on the weight of the tea product. Still more preferably, the total amount of granular flavouring and liquid flavouring is between 2 and 8 % based on the weight of the tea product. Yet more preferably, the total amount of granular flavouring and liquid flavouring is between 4 and 8 % based on the weight of the tea product. Most preferably, the total amount of granular flavouring and liquid flavouring is between 4 and 6 % based on the weight of the tea product.

[0066] In some embodiments, the ratio of liquid flavouring to granular flavouring added to the tea product is between 1 :1 and 1 :25, more preferably between 1 :1 and 1 :20, even more preferably between 1 :2 and 1 :15, still more preferably between 1 :3 and 1 :15, yet more preferably between 1 :5 and 1 :15, and most preferably between 1 :10 and 1 :15.

[0067] It will be appreciated that the tea product may be mixed with the one or more liquid flavourings and separately one or more granular flavourings using any suitable method of mixing, such as mechanical stirring or agitation. Preferably, the mixing is achieved using a rotary mixer equipped with liquid dosing capabilities.

[0068] It will also be appreciated that both addition and mixing may be conducted at any suitable temperature. Preferably, the temperature of addition and mixing is between 10 °C and 50 °C, more preferably between 15 °C and 40 °C and most preferably between 20 °C and 30 °C (e.g. 24-27 °C). It will also be appreciated that both addition and mixing may be conducted at any suitable humidity. Preferably, the relative humidity of addition and mixing is between 20% and 80%, more preferably between 30% and 70% and most preferably between 40% and 60% (e.g. 45- 55%).

[0069] Any suitable duration of mixing may be used. Preferably, the duration of the mixing is varied between 1 and 30 minutes. Preferably, the mixing of step b) is conducted for a duration of between 2 and 30 minutes, more preferably between 5 and 25 minutes, even more preferably between 5 and 20 minutes and most preferably between 5 and 10 minutes.

[0070] In certain preferred embodiments, the one or more liquid flavourings are sprayed onto the tea product before or during the mixing step.

[0071] In some embodiments, the liquid flavouring is applied to the entire tea product. In other embodiments, a portion of the tea product is separated from the tea product, the separated portion is mixed with one or more liquid flavourings to produce a liquid flavouring-coated tea product, and the liquid flavouring-coated tea product is mixed with the remaining portion of the tea product and one or more granular flavourings. In such embodiments, the amount of liquid flavouring applied to the portion of the tea product is as described above.

[0072] In some embodiments, the tea product is mixed firstly with the one or more liquid flavouring to produce a liquid flavouring-coated tea product and the liquid flavouring-coated tea product is mixed with one or more granular flavourings and a second tea product. The second tea product may be as described above for the tea product. The second tea product may be different to the tea product. Preferably, the second tea product is the same as the tea product. The second tea product may be the same type and blend of tea as the tea product.

[0073] In some embodiments, the amount of liquid flavouring added during the process of the invention is between 0.1 and 10 % based on the weight of the flavoured tea product. Preferably, the amount of liquid flavouring added during the process of the invention is between 0.1 and 5 % based on the weight of the flavoured tea product. Even more preferably, the amount of liquid flavouring added during the process of the invention is between 0.1 and 3 % based on the weight of the flavoured tea product. In some embodiments, the amount of liquid flavouring added during the process of the invention is between 0.1 and 1 % based on the weight of the flavoured tea product. Most preferably, the amount of liquid flavouring added during the process of the invention is between 0.2 and 0.6 % based on the weight of the flavoured tea product. In some embodiments, the second tea product is an uncoated tea product. An uncoated tea product is a tea product which is not coated in liquid flavouring. In some embodiments, the tea product and the second tea product are the same type and blend of tea. In this way, in the resulting flavoured tea product, only a portion of the tea in the flavoured tea product is coated in liquid flavouring. In some embodiments, the second tea product is a black tea product, for example, a black leaf tea product.

[0074] When only a portion of the leaves are coated in liquid flavouring, the resulting flavoured tea product is less sticky and more uniform and free flowing. This means that the product was easier to process and package and more consistent.

[0075] The amount of tea product (e.g. leaf tea product) and second tea product (e.g. second leaf tea product) together used in the process of the invention is preferably in the range of 75 to 99%, more preferably 80 to 99%, even more preferably 85 to 98.5%, yet more preferably 90 to 98.5%, still more preferably 92 to 98.5% and most preferably 94 to 98.5% by weight of the total composition.

[0076] In some embodiments, in the liquid flavouring-coated tea product, the liquid flavouring coats the tea product, i.e. , is not absorbed into the tea product.

[0077] In some embodiments, the amount of liquid flavouring-coated tea product mixed with one or more granular flavourings and a second tea product is between 1 and 15 % based on the weight of the flavoured tea product. In some embodiments, the amount of liquid flavouring- coated tea product mixed with one or more granular flavourings and a second tea product is between 3 and 10 % based on the weight of the flavoured tea product. In some embodiments, the amount of liquid flavouring-coated tea product mixed with one or more granular flavourings and a second tea product is between 4 and 9 % based on the weight of the flavoured tea product.

[0078] In some embodiments, the ratio of liquid flavouring-coated tea product to granular flavouring is between 25:75 and 75:25 by weight. In some embodiments, the ratio of liquid flavouring- coated tea product to granular flavouring is between 35:65 and 65:35 by weight. In some embodiments, the ratio of liquid flavouring-coated tea product to granular flavouring is between 40:60 and 60:40 by weight. In some embodiments, the ratio of liquid coated leaves and granular flavouring is between 44:56 and 50:50 by weight. In some embodiments, the ratio of the liquid-flavouring-coated tea product to the second tea product is between 3:97 and 15:85 by weight. In some embodiments, the ratio of the liquid- flavouring-coated tea product to the second tea product is between 4:96 and 13:87 by weight. In some embodiments, the ratio of the liquid-flavouring-coated tea product to the second tea product is between 5:95 and 11 :89 by weight.

[0079] In certain embodiments the liquid-flavouring is not sprayed. In some embodiments the liquid flavouring is poured in and mixed by mechanical stirring or agitation.

[0080] It will also be appreciated that one or more other ingredients (e.g. one or more nutrients or vitamins, pH regulating agent, sweeteners etc.), may also be added during the mixing step.

[0081] In some embodiments, one or more inclusions are added during the mixing step. In some embodiments the one or more inclusions selected from fruit pieces, spices, vanilla powder, or caramel pieces. In some embodiments, the one or more inclusions are fruit pieces, for example peach, mango, lemon or orange. In some embodiments, the one or more inclusions are spices. In some embodiments, the one or more inclusions are vanilla powder. In some embodiments, the one or more inclusions are caramel pieces. In some embodiments the one or more inclusions are a mixture of vanilla powder and caramel pieces.

[0082] Certain Preferred Embodiments

[0083] The following numbered paragraphs represent certain preferred embodiments of the process of the invention:

[0084] 1.1) In certain embodiments, there is provided a process for preparing a flavoured tea product, the process comprising: a) providing a tea product; b) mixing the tea product with one or more granular flavourings and one or more liquid flavourings; and c) leaving the tea product to stand for between 2 and 48 hours at a temperature of between 10 °C and 45°C after mixing with the one or more liquid flavourings, wherein at least one of the liquid flavourings and at least one or the granular flavourings are the same type of flavouring (e.g. bergamot). In certain embodiments, there is provided a process for preparing a flavoured tea product, the process comprising: a) providing a tea product; b) mixing the tea product with one or more granular flavourings and one or more liquid flavourings; and c) leaving the tea product to stand for between 2 and 48 hours at a temperature of between 10 °C and 45°C after mixing with the one or more liquid flavourings, wherein: i) at least one of the liquid flavourings and at least one or the granular flavourings are the same type of flavouring (e.g. bergamot); and ii) the total amount of granular flavouring and liquid flavouring is between 1 and 25 % based on the weight of the tea product. In certain embodiments, there is provided a process for preparing a flavoured tea product, the process comprising: a) providing a tea product; b) mixing the tea product with one or more granular flavourings and one or more liquid flavourings; and c) leaving the tea product to stand for between 2 and 48 hours at a temperature of between 10 °C and 45°C after mixing with the one or more liquid flavourings, wherein: i) at least one of the liquid flavourings and at least one or the granular flavourings are the same type of flavouring (e.g. bergamot); ii) the total amount of granular flavouring and liquid flavouring is between 1 and 25 % based on the weight of the tea product; and iii) the ratio of liquid flavouring to granular flavouring added to the tea product is between 1 :3 and 1 :15. In certain embodiments, there is provided a process for preparing a flavoured tea product, the process comprising: a) providing a tea product; b) mixing the tea product with one or more granular flavourings and one or more liquid flavourings; and c) leaving the tea product to stand for between 2 and 48 hours at a temperature of between 10 °C and 45°C after mixing with the one or more liquid flavourings, wherein: i) at least one of the liquid flavourings and at least one or the granular flavourings are the same type of flavouring (e.g. bergamot); ii) the total amount of granular flavouring and liquid flavouring is between 1 and 25 % based on the weight of the tea product; iii) the ratio of liquid flavouring to granular flavouring added to the tea product is between 1 :3 and 1 :15; and iv) the liquid flavourings and the granular flavourings are independently selected from bergamot, rose, mint, lemon, orange, jasmine, chamomile, ginger, strawberry, apple, blackcurrant, plum, fennel, lemon verbena, lavender and vanilla (and preferably the liquid flavourings and the granular flavourings are both bergamot flavouring). In certain embodiments, there is provided a process for preparing a flavoured tea product, the process comprising: a) providing a tea product; b) mixing the tea product with one or more liquid flavourings; c) leaving the tea product of step b) to stand for between 2 and 48 hours at a temperature of between 10 °C and 45°C; and d) mixing the tea product of step c) with one or more granular flavourings. In other embodiments, there is provided a process for preparing a flavoured tea product, the process comprising: a) providing a tea product; b) mixing the tea product with one or more liquid flavourings; c) leaving the tea product of step b) to stand for between 2 and 48 hours at a temperature of between 10 °C and 45°C; and d) mixing the tea product of step c) with one or more granular flavourings, wherein at least one of the liquid flavourings and at least one or the granular flavourings are the same type of flavouring (e.g. bergamot). In other embodiments, there is provided a process for preparing a flavoured tea product, the process comprising: a) providing a tea product (e.g. a black tea product); b) mixing the tea product (e.g. a black tea product) with one or more liquid flavourings; c) leaving the tea product (e.g. a black tea product) of step b) to stand for between 2 and 48 hours at a temperature of between 10 °C and 45°C; and d) mixing the tea product of step c) with one or more granular flavourings, wherein: i) at least one of the liquid flavourings and at least one or the granular flavourings are the same type of flavouring (e.g. bergamot); and ii) the total amount of granular flavouring and liquid flavouring is between 1 and 25 % based on the weight of the tea product. In other embodiments, there is provided a process for preparing a flavoured tea product, the process comprising: a) providing a tea product (e.g. a black tea product); b) mixing the tea product (e.g. a black tea product) with one or more liquid flavourings; c) leaving the tea product (e.g. a black tea product) of step b) to stand for between 2 and 48 hours at a temperature of between 10 °C and 45°C; and d) mixing the tea product of step c) with one or more granular flavourings, wherein: i) at least one of the liquid flavourings and at least one or the granular flavourings are the same type of flavouring (e.g. bergamot); ii) the total amount of granular flavouring and liquid flavouring is between 1 and 25 % based on the weight of the tea product; and iii) the ratio of liquid flavouring to granular flavouring added to the tea product is between 1 :3 and 1 :15. In other embodiments, there is provided a process for preparing a flavoured tea product, the process comprising: a) providing a tea product (e.g. a black tea product); b) mixing the tea product (e.g. a black tea product) with one or more liquid flavourings; c) leaving the tea product (e.g. a black tea product) of step b) to stand for between 2 and 48 hours at a temperature of between 10 °C and 45°C; and d) mixing the tea product of step c) with one or more granular flavourings, wherein: i) at least one of the liquid flavourings and at least one or the granular flavourings are the same type of flavouring (e.g. bergamot); ii) the total amount of granular flavouring and liquid flavouring is between 1 and 25 % based on the weight of the tea product; iii) the ratio of liquid flavouring to granular flavouring added to the tea product is between 1 :3 and 1 :15; and iv) the liquid flavourings and the granular flavourings are independently selected from bergamot, rose, mint, lemon, orange, jasmine, chamomile, ginger, strawberry, apple, blackcurrant, plum, fennel, lemon verbena, lavender and vanilla (and preferably the liquid flavourings and the granular flavourings are both bergamot flavouring). In other embodiments, there is provided a process for preparing a flavoured tea product (e.g. a bergamot flavoured tea product), the process comprising: a) providing a tea product (e.g. a black tea product); b) mixing the tea product (e.g. a black tea product) with one or more liquid flavourings; c) leaving the tea product (e.g. a black tea product) of step b) to stand for between between 6 and 30 hours at a temperature of between 20 °C and 35°C; and d) mixing the tea product of step c) with one or more granular flavourings, wherein: i) at least one of the liquid flavourings is bergamot and at least one or the granular flavourings is bergamot; ii) the total amount of granular flavouring and liquid flavouring is between 1 and 10 % (e.g. between 4 and 6%) based on the weight of the tea product; and iii) the ratio of liquid flavouring to granular flavouring added to the tea product is between 1 :3 and 1:15 (e.g. between 1:10 and 1:15).

[0085] In certain preferred embodiments, there is provided a process for preparing a flavoured tea product, the process comprising: a) providing a tea product; b) mixing the tea product with one or more liquid flavourings to produce a liquid flavouring-coated tea product; and c) mixing the liquid flavouring-coated tea product with one or more granular flavourings and a second tea product, wherein the amount of liquid flavouring-coated tea product is between 3 and 10 % based on the weight of the flavoured tea product; and the amount of one or more granular flavouring is 4 and 12 % based on the weight of the flavoured tea product.

[0086] In certain preferred embodiments, there is provided a process for preparing a flavoured tea product, the process comprising: a) providing a tea product; b) mixing the tea product with one or more liquid flavourings to produce a liquid flavouring-coated tea product; and c) mixing the liquid flavouring-coated tea product with one or more granular flavourings and a second tea product, wherein the amount of liquid flavouring-coated tea product is between 3 and 10 % based on the weight of the flavoured tea product, the amount of one or more granular flavouring is 4 and 12 % based on the weight of the flavoured tea product; and the ratio of the liquid flavouring-coated tea product to the one or more flavouring granules is between 40:60 and 60:40 by weight.

[0087] In certain preferred embodiments, there is provided a process for preparing a flavoured tea product, the process comprising: a) providing a tea product; b) mixing the tea product with one or more liquid flavourings to produce a liquid flavouring-coated tea product; and c) mixing the liquid flavouring-coated tea product with one or more granular flavourings and a second tea product, wherein the amount of liquid flavouring-coated tea product is between 4 and 9 % based on the weight of the flavoured tea product; and the amount of one or more granular flavouring is 6 and 12 % based on the weight of the flavoured tea product.

[0088] In certain preferred embodiments, there is provided a process for preparing a flavoured tea product, the process comprising: a) providing a tea product; b) mixing the tea product with one or more liquid flavourings to produce a liquid flavouring-coated tea product; and c) mixing the liquid flavouring-coated tea product with one or more granular flavourings and a second tea product, wherein the amount of liquid flavouring-coated tea product is between 4 and 9 % based on the weight of the flavoured tea product; the amount of one or more granular flavouring is 6 and 12 % based on the weight of the flavoured tea product; and the ratio of the liquid flavouring-coated tea product to the one or more flavouring granules is between 44:56 and 50:50 by weight.

[0089] The present invention also provides a process for preparing a flavoured tea product, the process comprising: providing a liquid flavouring-coated tea product; and mixing the liquid flavouring-coated tea product with one or more granular flavourings and a second tea product. Using a mixture of liquid flavouring-coated leaves and granular flavourings with a second tea product leads to a flavoured tea product with an excellent balance of aroma and flavour, whilst providing a more free-flowing product which is easier to process and package, leading to a better overall tea drinking experience.

[0090] The flavoured tea product is as described above.

[0091] The liquid flavouring-coated tea product is as described above. The flavoured tea product may be the result of mixing a tea product with one or more liquid flavourings as described above. For example, in some embodiments, the liquid flavouring used to coat the liquid flavouring-coated tea product is an oil in water emulsion. In some embodiments the one or more liquid flavourings are oil in water emulsions. In some embodiments, the one or more liquid flavourings contain an emulsifier. In some embodiments, the one or more liquid flavourings comprise encapsulated flavour molecules. In some embodiments, the liquid flavouring coats the leaf, i.e. , is not absorbed into the leaf.

[0092] The one or more granular flavourings may be as described above. In certain embodiments, the amount of granular flavouring added during the process of the invention is between 1 and 15 % based on the weight of the flavoured tea product. Preferably, the amount of granular flavouring added during the process of the invention is between 1 and 10 % based on the weight of the flavoured tea product. In some embodiments, the amount of granular flavouring added during the process of the invention is between 1 and 8 % based on the weight of the flavoured tea product. In some embodiments, the amount of granular flavouring added during the process of the invention is between 2 and 8 % based on the weight of the flavoured tea product. In some embodiments, the amount of granular flavouring added during the process of the invention is between 3 and 6 % based on the weight of the flavoured tea product. In some embodiments, the amount of granular flavouring added during the process of the invention is between 1 and 12 % based on the weight of the flavoured tea product. In some embodiments, the amount of granular flavouring added during the process of the invention is between 4 and 12 % based on the weight of the flavoured tea product.

[0093] Second tea product

[0094] The second tea product may be as described above for the tea product. The second tea product may be different to the tea product. Preferably, the second tea product is the same as the tea product. In some embodiments, the second tea product is an uncoated tea product. An uncoated tea product is a tea product which is not coated in liquid flavouring. In some embodiments, the tea product and the second tea product are the same type and blend of tea. In this way, in the resulting flavoured tea product, only a portion of the tea in the flavoured tea product is coated in liquid flavouring. In some embodiments, the second tea product is a black tea product, for example, a black leaf tea product.

[0095] The amount of tea product (e.g. leaf tea product) and second tea product (e.g. second leaf tea product) together used in the process of the invention is preferably in the range of 75 to 99%, more preferably 80 to 99%, even more preferably 85 to 98.5%, yet more preferably 90 to 98.5%, still more preferably 92 to 98.5% and most preferably 94 to 98.5% by weight of the total composition.

[0096] In some embodiments, in the liquid flavouring-coated tea product, the liquid flavouring coats the tea product, i.e. , is not absorbed into the tea product.

[0097] The amount of liquid flavouring-coated tea product mixed with one or more granular flavourings and a second tea product is as described above.

[0098] The flavouring and type of liquid flavouring coating the liquid flavouring-coated tea product is as described above.

[0099] The ratio of liquid flavouring-coated tea product to granular flavouring is as described above.

[0100] The ratio of the liquid-flavouring-coated tea product to the second tea product is as described above.

[0101] In certain preferred embodiments, there is provided a process for preparing a flavoured tea product, the process comprising: a) providing a liquid flavouring-coated tea product b) mixing a liquid flavouring-coated tea product with one or more flavouring granules and a second tea product, wherein the amount of liquid flavouring-coated tea product is between 3 and 10 % based on the weight of the flavoured tea product, and the amount of one or more granular flavouring is 4 and 12 % based on the weight of the flavoured tea product. In certain preferred embodiments, there is provided a process for preparing a flavoured tea product, the process comprising: a) providing a liquid flavouring-coated tea product b) mixing a liquid flavouring-coated tea product with one or more flavouring granules in a ratio of between 40:60 and 60:40 by weight and a second tea product, wherein the amount of liquid flavouring-coated tea product is between 3 and 10 % based on the weight of the flavoured tea product, and the amount of one or more granular flavouring is 4 and 12 % based on the weight of the flavoured tea product.

[0102] In certain preferred embodiments, there is provided a process for preparing a flavoured tea product, the process comprising: a) providing a liquid flavouring-coated tea product b) mixing a liquid flavouring-coated tea product with one or more flavouring granules and a second tea product, wherein the amount of liquid flavouring-coated tea product is between 4 and 9 % based on the weight of the flavoured tea product, and the amount of one or more granular flavouring is 6 and 12 % based on the weight of the flavoured tea product.

[0103] In certain preferred embodiments, there is provided a process for preparing a flavoured tea product, the process comprising: a) providing a liquid flavouring-coated tea product b) mixing a liquid flavouring-coated tea product with one or more flavouring granules in a ratio of between 44:56 and 50:50 by weight and a second tea product, wherein the amount of liquid flavouring-coated tea product is between 4 and 9 % based on the weight of the flavoured tea product, and the amount of one or more granular flavouring is 6 and 12 % based on the weight of the flavoured tea product.

[0104] Tea Product

[0105] In another aspect of the invention, there is provided a flavoured tea product comprising: liquid flavouring-coated tea leaves, uncoated tea leaves, one or more granular flavourings. Liquid flavouring-coated tea leaves are tea leaves which have been mixed with one or more liquid flavourings. In some embodiments, the liquid flavouring-coated tea leaves have been coated with an oil in water emulsion. In some embodiments, the liquid flavouring-coated tea leaves have been coated with one or more liquid flavourings containing an emulsifier. In some embodiments, liquid flavouring-coated tea leaves have been coated with one or more liquid flavourings comprising encapsulated flavour molecules. In some embodiments, the liquid flavouring coats the leaf, i.e. , is not absorbed into the leaf.

[0106] Uncoated tea leaves are tea leaves which are not coated in liquid flavouring.

[0107] In some embodiments, the total amount of granular flavourings in the flavoured tea product is between 1 and 12 % based on the weight of the flavoured tea product. In some embodiments, the total amount of granular flavourings in the flavoured tea product is between 4 and 12 % based on the weight of the flavoured tea product.

[0108] In some embodiments, the amount of liquid flavouring-coated leaves in the flavoured tea product is between 1 and 15 % based on the weight of the flavoured tea product. In some embodiments, the amount of liquid flavouring-coated leaves in the flavoured tea product is between 3 and 10 % based on the weight of the flavoured tea product. In some embodiments, the amount of liquid flavouring-coated leaves in the flavoured tea product is between 4 and 9 % based on the weight of the flavoured tea product.

[0109] In some embodiments, the ratio of liquid flavouring-coated leaves and granular flavourings in the flavoured tea product is between 25:75 and 75:25 by weight. In some embodiments, the weight ratio of liquid flavouring-coated leaves and granular flavourings is between 35:65 and 65:35. In some embodiments, the weight ratio of liquid flavouring-coated leaves and granular flavouring is between 40:60 and 60:40. In some embodiments, the weight ratio of liquid flavouring-coated leaves and granular flavouring is between 44:56 and 50:50.

[0110] In certain preferred embodiments, there is provided a flavoured tea product comprising:

[0111] 3-10 % by weight of liquid flavouring-coated tea leaves,

[0112] 70-93 % uncoated tea leaves,

[0113] 4-12 % by weight one or more granular flavourings.

[0114] In certain preferred embodiments, there is provided a flavoured tea product comprising: 3-10 % by weight of liquid flavouring-coated tea leaves, 70-93 % uncoated tea leaves, 4-12 % by weight one or more granular flavourings, wherein the ratio of liquid flavouring-coated tea product with one or more flavouring granules is between 40:60 to 60:40.

[0115] In certain preferred embodiments, there is provided a flavoured tea product comprising:

[0116] 3-10 % by weight of liquid flavouring-coated tea leaves,

[0117] 75-93 % uncoated tea leaves,

[0118] 6-12 % by weight one or more granular flavourings.

[0119] In certain preferred embodiments, there is provided a flavoured tea product comprising:

[0120] 3-10 % by weight of liquid flavouring-coated tea leaves,

[0121] 75-93 % uncoated tea leaves,

[0122] 6-12 % by weight one or more granular flavourings. wherein the ratio of liquid flavouring-coated tea product with one or more flavouring granules is between 44:56 to 50:50.

[0123] In some embodiments, the flavoured tea product comprises:

[0124] 4-5% peach and mango liquid-flavouring-coated tea leaves;

[0125] 5.5-6.5% peach and mango flavour granules at least 80% uncoated black tea.

[0126] In some embodiments, the flavoured tea product comprises:

[0127] 8-9% lemon liquid-flavouring-coated tea leaves;

[0128] 8-9% lemon flavour granules at least 75% uncoated black tea.

[0129] In some embodiments, the flavoured tea product comprises:

[0130] 8-9% vanilla and caramel liquid-flavouring-coated tea leaves;

[0131] 9-10% vanilla and caramel flavour granules at least 75% uncoated black tea.

[0132] In some embodiments, the flavoured tea product comprises:

[0133] 7.5-8.5% % bergamot liquid-flavouring-coated tea leaves;

[0134] 7.5-8.5% bergamot flavour granules at least 75% uncoated black tea.

[0135] In some embodiments, the flavoured tea product comprises: 5-6% bergamot liquid-flavouring-coated tea leaves;

[0136] 5.5-6.5% bergamot flavour granules at least 80% uncoated black tea.

[0137] In some embodiments, the flavoured tea product comprises:

[0138] 8-9% orange liquid-flavouring-coated tea leaves;

[0139] 9-10% orange flavour granules at least 70% uncoated black tea.

[0140] In another aspect of the invention, there is provided a flavoured tea product comprising D- limonene and linalool, wherein the ratio of D-limonene to linalool is between 1 :1.2 and 1 :2.8.

[0141] In a further aspect of the invention, there is provided a flavoured tea product comprising D- limonene, linalool, geranyl propionate and linalyl 3-methylbutanoate, wherein the flavoured tea product comprises at least one (e.g. at least 2, or at least 3, or at least 4 or all 5) of the following ratios: a ratio of D-limonene to linalool of between 1 :1.2 and 1 :2.8; a ratio of geranyl propionate to linalool of between 1 :1.8 and 1 :2.8; a ratio of geranyl propionate to D-limonene of between 1 :1 and 1 :2; a ratio of limonene to linalyl 3-methylbutanoate of between 1 :1 and 1 :2; and / or a ratio of linalyl 3-methylbutanoate to linalool of between 1 :1 and 1 :1.6.

[0142] Preferably, the ratio of D-limonene to linalool is between 1 :1.3 and 1 :2.5, more preferably between 1 :1.5 and 1 :2.2, yet more preferably between 1 :1.5 and 1 :2.0, and most preferably between 1 :1.6 and 1 :1.8.

[0143] Preferably, the ratio of geranyl propionate to linalool of between 1 :2.2 and 1 :2.8, and most preferably between 1 :2.3 and 1 :2.5.

[0144] Preferably, the ratio of geranyl propionate to D-limonene of between 1 :1.2 and 1 :1.8, and most preferably between 1 :1.3 and 1 :1.5.

[0145] Preferably, the ratio of limonene to linalyl 3-methylbutanoate of between 1 :1 and 1 :1.5, and most preferably 1 :1.1 and 1 :1.4.

[0146] Preferably, the ratio of linalyl 3-methylbutanoate to linalool of between 1 :1.1 and 1 :1.5, and most preferably 1 :1.1 and 1 :1.3.

[0147] In some embodiments, the flavoured tea product tea product is flavoured with one or more flavourings selected from bergamot, rose, mint, lemon, orange, jasmine, chamomile, ginger, strawberry, apple, blackcurrant, plum, fennel, lemon verbena, lavender and vanilla. More preferably, the the flavoured tea product tea product is flavoured with one or more flavourings selected from bergamot or citrus (e.g. lemon or orange).

[0148] In certain embodiments, the flavoured tea product tea product is flavoured with bergamot and optionally one or more additional flavourings selected from rose, mint, lemon, orange, jasmine, chamomile, ginger, strawberry, apple, blackcurrant, plum, fennel, lemon verbena, lavender and vanilla.

[0149] In certain preferred embodiments, the flavoured tea product tea product is flavoured with bergamot. Most preferably, the flavoured tea product tea product is a black (leaf) tea product flavoured with bergamot.

[0150] Bergamot (citrus bergamia) is a type of citrus fruit native to Italy.

[0151] Bergamot is commonly used to flavour Earl Grey and Lady Grey products. Thus, in certain preferred embodiments, the flavoured tea product tea product is and Earl Grey or Lady Grey tea product.

[0152] In certain embodiments, the flavoured tea product comprises D-limonene, linalool, geranyl propionate and linalyl 3-methylbutanoate, and D-limonene represents between 15% and 30% of the total combined amount of these four compounds in the flavoured tea product. Preferably, the flavoured tea product comprises D-limonene, linalool, geranyl propionate and linalyl 3-methylbutanoate, and D-limonene represents between 18% and 28% of the total combined amount of these four compounds in the flavoured tea product. More preferably, the flavoured tea product comprises D-limonene, linalool, geranyl propionate and linalyl 3- methylbutanoate, and D-limonene represents between 20% and 25% of the total combined amount of these four compounds in the flavoured tea product. Most preferably, the flavoured tea product comprises D-limonene, linalool, geranyl propionate and linalyl 3-methylbutanoate, and D-limonene represents between 20% and 23% of the total combined amount of these four compounds in the flavoured tea product.

[0153] In certain embodiments, the flavoured tea product comprises D-limonene, linalool, geranyl propionate and linalyl 3-methylbutanoate, and linalool represents between 32% and 38% of the total combined amount of these four compounds in the flavoured tea product. Preferably, the flavoured tea product comprises D-limonene, linalool, geranyl propionate and linalyl 3- methylbutanoate, and linalool represents between 33% and 37% of the total combined amount of these four compounds in the flavoured tea product. Most preferably, the flavoured tea product comprises D-limonene, linalool, geranyl propionate and linalyl 3-methylbutanoate, and linalool represents between 34% and 36% of the total combined amount of these four compounds in the flavoured tea product.

[0154] In certain embodiments, the flavoured tea product comprises (-)-p-Pinene, p-Myrcene, D- Limonene, y-Terpinen, p-Ocimene, p-Cymene, a-Terpinolene, a-Terpineol, linalool / Linalool acetate, Geranyl propionate and Linalyl 3-methylbutanoate, and linalool, Geranyl propionate and Linalyl 3-methylbutanoate represent between 55 and 70% (preferably between 60 and 65%) of the total combined amount of these compounds in the flavoured tea product.

[0155] In certain embodiments, the flavoured tea product comprises each of the following compounds in the amounts given, wherein the percentages are based on the total amount of these 11 compounds present in the flavoured tea product:

[0156] (-)-P-Pinene 0.5 to 2.5%

[0157] P-Myrcene 2.8 to 4% D-Limonene 12 to 30% y-Terpinen 1 .2 to 6.2% P-Ocimene 2.8 to 4 %

[0158] P-Cymene 2.8 to 4.5 % a-Terpinolene 2.2 to 2.8 % a-Terpineol 3.2 to 4.8% linalool / Linalool acetate 24.5 to 29.5%

[0159] Geranyl propionate 10 to 15%

[0160] Linalyl 3-methylbutanoate 16 to 26%

[0161] In certain embodiments, the flavoured tea product comprises each of the following compounds in the amounts given, wherein the percentages are based on the total amount of these 11 compounds present in the flavoured tea product:

[0162] (-)-P-Pinene 0.5 to 1 .5% P-Myrcene 2.8 to 3.5% D-Limonene 15 to 25% y-Terpinen 1 .2 to 3.5% P-Ocimene 2.8 to 3.8 % P-Cymene 3.2 to 4.2 % a-Terpinolene 2.3 to 2.8 % a-Terpineol 3.8 to 4.8% linalool / Linalool acetate 27.5 to 29.5%

[0163] Geranyl propionate 10 to 13%

[0164] Linalyl 3-methylbutanoate 20 to 26%

[0165] In certain embodiments, the flavoured tea product comprises (-)-p-Pinene, p-Myrcene, D- Limonene, y-Terpinen, p-Ocimene, p-Cymene, a-Terpinolene, a-Terpineol, linalool / Linalool acetate, Geranyl propionate and Linalyl 3-methylbutanoate, and the relative amounts of these compounds are as defined in Table 3 hereinbelow.

[0166] It will be appreciated that the abovementioned ratios and amounts are those calculated from GC-MS analysis of an infusion sample of the flavoured tea. Where the infusion is prepared as described hereinbelow and the GC-MS is run as described hereinbelow.

[0167] EXAMPLES

[0168] Materials used

[0169] Granular bergamot flavouring was obtained from Firmenich.

[0170] Granular peach mango flavouring was obtained from Firmenich.

[0171] Granular lemon flavouring was obtained from Firmenich.

[0172] Granular vanilla and caramel flavourings were obtained from Firmenich.

[0173] Granular orange flavouring was obtained from Firmenich.

[0174] Liquid bergamot flavouring was obtained from Firmenich.

[0175] Liquid peach mango flavouring was obtained from Firmenich.

[0176] Liquid lemon flavouring was obtained from Firmenich.

[0177] Liquid vanilla and caramel flavouring were obtained from Firmenich.

[0178] Liquid orange flavouring was obtained from Firmenich.

[0179] Base black tea blend is a Kenyan origin black tea blend.

[0180] Current Earl grey = commercially available Lipton’s Earl Grey, Batch No. 22110

[0181] Twinings Earl Grey = commercially available Twining’s Earl Grey, LOT No. 0000652737-136 Example 1 - Hybrid 1 - liquid following by granule flavour profiling

[0182] A black tea base blend (379.6 kg) was loaded into a rotary mixing drum (500 litres) for blending. The drum has liquid dosing capability (a liquid flavouring tank) for homogenous mixing and absorption of liquid flavour on the black tea base blend.

[0183] The temperature of the loaded rotary mixing drum was recorded as 26°C, with a relative humidity of 50%.

[0184] Next, liquid flavouring (bergamot, 1.6 litres) was also loaded into flavour tank.

[0185] The blending drum was then set to rotate on a fixed time of 7 minutes with approximately 42 cycles, and the liquid flavour was periodically sprayed onto the black tea base blend for an initial 3 minutes to ensure even spreading of liquid flavour across black tea base blend. Blending and mixing via rotation was then continued for an additional 4 minutes.

[0186] Rotation of the rotary mixing drum was then stopped, and the blended tea was emptied from the mixing drum and loaded into storage bags. The filled storage bags were then allowed to stand for 24 hours at a temperature of between 24 °C and 28 °C to allow the liquid flavour to absorb into black tea base blend (i.e. cure).

[0187] After a (curing) period of 24 hours, the blended tea was again loaded into the mixing drum. Granular flavouring (bergamot, 18.8 kg) was then also loaded into the mixing drum.

[0188] The tea and granular flavouring was then further rotated (and thus mixed) for 5 minutes with approximately 30 cycles.

[0189] The tea was then removed from the mixing drum and loaded into machine hoppers for packing.

[0190] The prepared blend was then packed into double chamber tea bags at 1.5 gr / tb weight.

[0191] Example 2 - Hybrid 2 - granule following by liquid flavour profiling

[0192] A black tea base blend (376.0 kg) was loaded into a rotary mixing drum (500 litres) for blending. The drum has liquid dosing capability (a liquid flavouring tank) for homogenous mixing and absorption of liquid flavour on the base black tea blend.

[0193] The temperature of the loaded rotary mixing drum was recorded as 26°C, with a relative humidity of 50%.

[0194] Next, granular flavouring (bergamot, 20.0 kg) was also loaded into the mixing drum. The tea and granular flavouring were then rotated (and thus mixed) for 3 minutes with approximately 18 cycles. Next, liquid flavouring (bergamot, 4 litres) was also loaded into flavour tank.

[0195] The blending drum was then set to rotate on a fixed time of 7 minutes with approximately 42 cycles, and the liquid flavour was periodically sprayed onto the black tea base blend for an initial 3 minutes to ensure even spreading of liquid flavour across black tea base blend. Blending and mixing via rotation was then continued for an additional 4 minutes.

[0196] Rotation of the rotary mixing drum was then stopped and the blended tea was emptied from the mixing drum and loaded into storage bags. The filled storage bags were then allowed to stand for 8 hours at a temperature of between 24 °C and 28 °C to allow the liquid flavour to absorb into base blend (cure).

[0197] After a curing period of 8 hours, the blended tea was removed from the mixing drum and loaded to machine hoppers for packing.

[0198] The prepared blend is then packed into Double chamber tea bags at 1 .5 gr / tb weight.

[0199] Comparative Example 1 -granule only flavour profiling

[0200] A black tea base blend (371.6 kg) was loaded into a rotary mixing drum (500 litres) for blending.

[0201] The temperature of the loaded rotary mixing drum was recorded as 26°C, with a relative humidity of 50%.

[0202] Next, granular flavouring (bergamot, 14.2 kg) was also loaded into the mixing drum. The tea and granular flavouring were then rotated (and thus mixed) for 2.5 minutes with approximately 15 cycles.

[0203] Rotation of the rotary mixing drum was then stopped and further granular flavouring (bergamot, 14.2 kg) was loaded into the mixing drum. The tea and granular flavouring were then further rotated (and thus mixed) for another 2.5 minutes with approximately 15 cycles.

[0204] Rotation of the rotary mixing drum was then stopped and the blended tea was emptied from the mixing drum and loaded to machine hoppers for packing.

[0205] The prepared blend is then packed into Double chamber tea bags at 1 .5 gr / tb weight. Comparative Example 2 - liquid only flavour profiling

[0206] A black tea base blend (380.0 kg) was loaded into a rotary mixing drum (500 litres) for blending. The drum has liquid dosing capability (a liquid flavouring tank) for homogenous mixing and absorption of liquid flavour on the black tea base blend.

[0207] The temperature of the loaded rotary mixing drum was recorded as 26°C, with a relative humidity of 50%.

[0208] Next, liquid flavouring (bergamot, 20 litres) was also loaded into flavour tank.

[0209] The blending drum was then set to rotate on a fixed time of 7 minutes with approximately 42 cycles, and the liquid flavour was periodically sprayed onto the black tea base blend for an initial 3 minutes to ensure even spreading of liquid flavour across black tea base blend. Blending and mixing via rotation was then continued for an additional 4 minutes.

[0210] Rotation of the rotary mixing drum was then stopped, and the blended tea was emptied from the mixing drum and loaded into storage bags. The filled storage bags were then allowed to stand for 24 hours at a temperature of between 24 °C and 28 °C to allow the liquid flavour to absorb into black tea base blend (i.e. cure).

[0211] After a (curing) period of 24 hours, the blended tea was removed from the mixing drum and loaded to machine hoppers for packing.

[0212] The prepared blend is then packed into Double chamber tea bags at 1 .5 gr / tb weight.

[0213] Tasting the tea products of the present invention

[0214] The above tea products were next tasted by a panel of trained tea tasters.

[0215] First, a difference test was carried out separately between Examples 1 and 2 and Comparative Examples 3 and 4 to test whether the panelists were able to pick any difference in the sample set. In both cases, the panelists were able to pick up products of Example 1 and 2 as different from comparative Examples 3 and 4.

[0216] Next, the panel scored the teas based on several sensorial attributes, including colour, clarity, taste, mouth feel and aroma. The scores given were from 0 to 7, with 0 being very low (absent) and 7 being very high (strong).

[0217] The results of the panel of trained tea tasters are presented in Table 1 below. Table 1 - Sensorial attributes of Examples 1 and 2 and Comparative Examples 3 and 4

[0218] As can be seen from Table 1 and Figure 1 , the flavoured tea products prepared using the process of the present invention achieved a significantly greater balance in floral and citrus flavourings, colour and overall taste compared to flavoured tea products prepared using known methodology involving using only one specific type of flavouring (i.e. granular or liquid flavouring only).

[0219] This unique and beneficial balance in flavour and aroma profile is also illustrated in Figure 1.

[0220] Flavoured Teas of the Invention versus Comparative Known Flavoured Teas

[0221] Next studies to investigate the comparative differences between the flavoured teas of the invention compared with analogous commercially available flavoured teas were conducted.

[0222] Here, Example 1 above was used together with two commercially available flavoured black tea products:

[0223] Control 1 = Lipton Earl Grey

[0224] Control 2 = Twinings Earl Grey

[0225] The above tea products were then tasted by a panel of trained tea tasters.

[0226] First, a difference test was carried out separately between Example 1 and Controls 1 and 2 to test whether the panelists were able to pick any difference in the sample set. In both cases, the panelists were able to pick up products of example 1 and 2 as different from example A. Next, the panel scored the teas based on 4 main criteria: taste intensity, flavour intensity, aroma intensity and overall balance of taste, flavour and aroma. The scores given were from 1 to 5, with 1 being low and 5 being high.

[0227] The results are presented in Table 2 below.

[0228] Table 2 - Sensorial attributes of Example 1 and Controls 1 and 2

[0229] As can be seen from Table 2 above, compared to several commercially available Earl Grey blends, the flavoured tea product of the present invention achieves a much more balanced aroma and taste profile, which is neither too strongly nor too weakly flavoured.

[0230] The unique and beneficial balance in flavour and aroma profile demonstrated by the flavoured teas of the invention is also illustrated in Figure 2.

[0231] Chemical Composition of the Flavoured Tea Compounds

[0232] The above tea products were next analysed to look for the main compounds that attribute to the floral and citrus taste and aroma of flavoured tea products (such as Earl Grey). Here, the following protocol was used:

[0233] First, 2g of the flavoured tea was brewed with 200 mL of hot water for 2 minutes, stirred once and then strained to prepare flavoured tea infusions. The infusions were cooled to room temperature and used for GC-MS analysis. Gas chromatography - mass spectroscopy (GC-MS) was used to characterize the flavour / aroma profiles of the flavoured tea infusions as follows:

[0234] GC-MS conditions:

[0235] Volatile compounds from tea samples were analysed using a gas chromatograph with a MS detector (Agilent 7890B). A CP-wax 52 CB (30m X 0.25mm, film thickness 0.15 pm) column was used for analysis. The injector was operated in a split less configuration with helium as the carrier gas at a constant flow rate of 1 .0 mL / min. The injector was maintained at 230°C. The oven ramp was given as follows: initial temperature of 50°C held for 3 min, followed by 2°C / min to 170°C. Run time was 60 minutes. Samples were extracted at 70 °C for 30 minutes using SPME fiber. Mass scan range: 33 m / z to 500 m / z.

[0236] The peak area was calculated for the individual compounds from the GO chromatograms.

[0237] The results are summarized in Table 3 below.

[0238] Table 3 - Relative amounts of several key compounds in the flavoured tea products as determined by GC-MS.

[0239] As can be seen from Table 3, the flavoured tea products of the present invention have a novel and unique chemical fingerprint of several key compounds associated with the citrus and floral taste / aroma of flavoured. This unique chemical composition allows for the flavoured tea products of the present invention to provide a novel and uniquely balanced flavour. Using a portion of liquid flavouring-coated tea leaves in the flavoured tea product

[0240] Example 3 - Experiments using a suitable ratio of liquid flavouring-coated tea leaves to granular flavouring in the flavoured tea product

[0241] A range of flavoured black tea products were formulated using a suitable ratio of liquid flavouring-coated tea leaves to granular flavourings across a range of flavours, varying the amount of liquid flavouring-coated tea leaves and granular flavourings. The liquid flavouring- coated leaves were coated in an emulsion liquid flavouring containing encapsulated flavour molecules. The resulting flavoured tea products were assessed by a panel of tasters.

[0242] When only a portion of the leaves are coated in liquid flavouring, the resulting flavoured tea product was found to be less sticky and more uniform and free flowing. This means that the product was easier to process and package and more consistent.

[0243] At a suitable liquid flavouring-coated leaf to granular flavouring ratio, control of liquid- flavouring-coated leaves was observed to be important by testers. When a large amount of liquid-flavouring-coated leaves was used, tasters found a reduction in overall experience.

[0244] For example, when the amount of liquid flavouring-coated leaves was over 20% by weight of the flavoured tea product, the tasters found the flavoured tea product had an aroma in the packet which was very perfumy and artificial and the tea drink had an oily mouth feel and an astringent taste.

[0245] When a high amount of granular flavourings were used, tasters found the resulting tea drink less pleasant. For example, when the amount of granular flavouring was over 15% by weight of the flavoured tea product, tasters found the flavour overwhelming with an astringent, artificial taste.

[0246] When a lower level of both liquid coated leaves and granular flavourings were used, the tasters found that the flavoured tea product produced a tea with a more balanced flavour. For example, the amount of liquid flavouring-coated leaves was 5 % and the amount of granular flavouring was 6%, the flavour of the resulting tea had a good balance between the added flavour and aroma and the black tea. Example 4 - Experiments varying the ratio of liquid flavouring-coated to granular flavouring.

[0247] A range of flavoured black tea products were formulated using a suitable amounts of liquid flavouring-coated tea leaves and granular flavourings across a range of flavours, varying the ratio of liquid flavouring-coated tea leaves to granular flavourings. The liquid flavouring- coated leaves were coated in an emulsion liquid flavouring containing encapsulated flavour molecules. The resulting flavoured tea products were assessed by a panel of tasters.

[0248] The tasters found that a mixture of liquid-flavouring coated leaves and granular flavouring was beneficial. For example, when no liquid flavouring-coated leaves were used, i.e. , the ratio of liquid-flavouring coated leaves to granular flavouring was 0:100, the tasters found that the resulting tea drink that had a very strong flavour, but the flavoured tea product had no aroma. This led to a discrepancy between the lack of aroma and the powerful flavour. Therefore, tasters found the tea drink felt unnatural and less pleasant which led to a poor tea drinking experience.

[0249] On the other hand, tasters found that when no granular flavouring was used, i.e., the ratio of liquid-flavouring coated leaves to granular flavouring was 100:0, the resulting flavoured tea product had an aroma in the packet but little or no flavour in the resulting tea drink.

[0250] Tasters found that substantially more liquid flavouring-coated leaves than granular flavouring by weight resulted in an astringent and oily mouth feel. For example, tasters found that a ratio of liquid-flavouring coated leaves to granular flavouring of 87:13 resulted in a tea drink that had a more balanced aroma and flavour profile than when only one type of flavouring was used, but the tea drink still an astringent taste and oily mouth feel.

[0251] However, when the ratio by weight of liquid-flavouring coated leaves to granular flavouring was between 25:75 and 75:25, the resulting tea had good aroma, even with less than 10% liquid-flavouring coated leaves. For example, tasters found that a ratio by weight of liquidflavouring coated leaves to granular flavouring of 50:50, using 8% liquid flavouring coated leaves and 8% granular flavouring, resulted in good balance and consistency between aroma in the packet and flavour in the cup as well as a pleasant intensity and mouth feel. Similarly, a ratio by weight of liquid-flavouring coated leaves to granular flavouring of 44:56, using 4.8% liquid flavouring coated leaves and 6.0% granular flavouring, resulted in a well- rounded tea drink which had a good aroma and, good balance between black tea and flavours. Tasters observed that the highly desirable free flowing properties of the flavoured tea product achieved by only coating a portion of the tea in liquid flavouring, was combined with a significant boost in flavour and aroma by the mixture of liquid and granular flavourings, without compromising the tea drinking experience.

[0252] Overall, the products produced by the processes of the present invention generate a better overall tea-drinking experience from aroma on opening the packet to the taste in the cup and mouth feel.

Claims

Claims1 . The present invention also provides a process for preparing a flavoured tea product, the process comprising: providing a liquid flavouring-coated tea product; and mixing the liquid flavouring-coated tea product with one or more granular flavourings and a second tea product, wherein the second tea product is an uncoated tea product.

2. The process according to claim 1 , wherein the amount of liquid flavouring-coated leaves in the tea product is between 1 and 15 %.

3. The process according to claim 1 or claim 2, wherein the ratio of liquid flavouring- coated tea product and the one or more granular flavourings is between 25:75 and 75:25 by weight.

4. The process according to claim 1 or claim 2, wherein the ratio of liquid flavouring- coated tea product and the one or more granular flavourings is between 40:60 and 60:40 by weight.

5. A process according to any one of claims 1-4, wherein the amount of granular flavouring added to and mixed with the tea product is between 1 and 12% based on the weight of the tea product.

6. A process according to any one of claims 1-5, wherein the tea product is a black tea product, preferably a black tea product with a moisture content of less than 10 wt.%.

7. A process according to any one of claims 1-6. wherein at least one of the liquid flavourings and at least one or the granular flavourings are the same type of flavouring (e.g. bergamot).

8. A process according to any one of claims 1-7, wherein the amount of liquid flavouring added to and mixed with the tea product is between 0.1 and 5% based on the weight of the flavoured tea product9. A flavoured tea product obtainable by the process as claimed in any one of claims 1- 8.

10. A flavoured tea product comprising: liquid flavouring-coated tea leaves; uncoated tea leaves; and one or more granular flavourings.

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