The present invention relates to a process for aroma recovery from tea leaf comprising the steps of: incubating fresh tea leaf at a temperature in the range 4 to 80°C under anaerobic conditions for a period of 4 to 72 hours; subjecting the incubated leaf to comminution to produce dhool; fermenting the comminuted dhool; and recovering aroma from the dhool while partially drying the dhool in a low-convection dryer.

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