| 摘要 |
FIELD: food products. ^ SUBSTANCE: method involves black tea contacting with ascorbic acid, its salts and their mixtures, acidifier and water during at least 5 minutes with further drying of tea product that is infused in water at 5 to 100C. ^ EFFECT: quick infusing of tea product with improved red colour. ^ 18 cl, 4 tbl, 8 ex |
