TH8233A3 - The production process of Luan Pu brown sticky rice tea - Google Patents

Abstract

DC60 (07/03/56) This invention reveals the process of producing black glutinous rice tea made from the 'Lueam Phua' variety. The tea consists of 100% black glutinous rice by weight. Freshly milled rice grains are sorted to remove impurities and mixed grains. The rice is then washed to remove dust and is divided into two parts. The first part is soaked in clean water for 6 hours, then washed again while wrapped in cheesecloth and left at room temperature for 12 hours. It is then washed again, shaken dry, or sun-dried until slightly damp, and then roasted at 120°C for 40-45 minutes. After roasting, it is left to cool or air-dried before being packaged in airtight containers. The second part is shaken dry or sun-dried until slightly damp, and then roasted at 120°C for 40-45 minutes. After roasting, it is left to cool or air-dried before being packaged in airtight containers. The two mixtures of roasted rice were then combined in ratios of 30% and 70%, respectively. The mixture was then packaged in tea bags and further sealed in vacuum-sealed foil bags to preserve the aroma and flavor of the rice tea. This invention reveals a black glutinous rice tea made from the 'Lueam Phua' variety, consisting of 100% black glutinous rice by weight. Freshly milled black glutinous rice grains were sorted to remove impurities and mixed rice, then washed in clean water to remove dust and debris. The rice was then roasted at 120 degrees Celsius, allowed to cool or be air-cooled, before being packaged in tea bags and then vacuum-sealed.

Claims (1)

1. All claims which will not appear on the advertising page: 1. Black glutinous rice tea (Lueam Phua variety) must contain the following ingredients: - 1000% by weight of black glutinous rice (Lueam Phua variety) - Brown rice, black glutinous rice - Variety name: Lueam Phua Black Glutinous Rice