AN EXTRACT OF TEA, AND MODE OR MEANS OF OBTAINING THE SAME
Year: 1877

page_text: PROVISIONAL SPECIFICATION left by William Houston Walker and John
MoLetchie at the Office of the Commissioners of Patents on the 1st June
1877.
WILLIAM HOUSTON WALKER and JOHN MCLETCHIE, both of George Lane, in
the City of London, Tea Merchants. " AN EXTRACT OF TEA, AND MODE OR MEANS
OF OBTAINING THE SAME."
.
This Invention relates to the obtainment of a new or improved extract from the
tea leaf which possesses all the fine or natural aroma or flavour of the tea, and
without abstracting from the leaf any of its inferior or baser qualities, which extract
is bottled and effectually preserved, ready for sale and use, the object of the Inven-
tion being to save the time usually occupied in infusing tea under the system
heretofore generally practised.
And the nature and novelty of the Invention consist all as follows:-The infusion
is effected by pouring on the water at the boiling point in quantity sufficient to
fully saturate the leaf, and allow it to stand for a longer or shorter time, according
to the newness and quality of the tea, say from 10 to 20 minutes, until all the good
properties of the tea are absorbed by the water, and before the water absorbs too
much of the inferior or baser properties. The infusion is then run off and bottled,
preferably warm, and in small bottles, or of a size sufficient to serve for a few days'
consumption. In their experiments the petitioners have used a vessel of a deep cup
shape with a drawing-off tube and tap at the bottom, and fitted with an inner
strainer or case, having a perforated bottom, both of copper, electro silver-plated.
In the inner vessel, twelve ounces of tea was infused in five and a quater imperial
pints of water poured on it at a boiling heat, this being found sufficient to fully
saturate the leaf; and after being allowed to infuse for from fifteen to twenty
minutes was drawn off by the tap aforesaid and bottled. This quantity of tea and
water yields about three and a half imperial pints of a strong infusion of tea
extract, of a clear heavy dark-red colour, which when cool deposits a sediment, and
if stirred after the sediment is deposited the liquid assumes the appearance of coffee
mixed with milk. Three teaspoonfuls or thereabout of this extract put into a tea-
cup and filled up with boiling water make an excellent cup of tea (the sediment in
the infusion being dissolved by the boiling water) of a rich red colour in the case
of fine teas, and of a darkish brown colour in the case of common teas.

page_text: It is to be understood that vessels of other constructions and materials than those
herein mentioned may be used for obtaining the extract in large quantities, and
that they might be fitted with covers and outer cases or coverings of non-conducting
material to prevent the radiation of the heat, and ensure uniformity of temperature
during infusion; the essential feature of the Invention being the obtaining of the
extract by using no more boiling water in the infusion than is sufficient to fully
saturate the dry tea leaves, while still maintaining the infusion at the high temper-
ature necessary to extract the essence; the proportion of boiling water necessary
being about half an imperial pint to each ounce of tea.