Tea drinks made using mineral water - have non-tainted aroma and taste.

摘要

The use of mineral water for brewing tea drinks is claimed. Pref. deposit-free boilable mineral water is used. USE/ADVANTAGE - Use of mineral water for making teas of all types (including e.g. peppermint, camomile, valerian, etc) avoids tainting of the aroma and flavour of the tea with residual chlorine as found in tap water. This esp. enables tea to be made in large batches e.g. in large scale catering establishments, hospitals, etc. and subsequently dispensed into reheatable (pref. stackable) individual portion containers which can be transported to the point of consumption and there reheated by microwave ready for drinking. Use of mineral water allows teas to be made which can be allowed to go cold and then reheated for consumption without losing their freshly made aroma and flavour. This enables the tea to be made in large vessels in the kitchen and then packed into individual containers for transport, thus avoiding the hazardous handling of large vessels of boiling water in large establishments such as hospitals.