(12) Patent Application Publication (10) Pub. No.: US 2014/0295049 A1 Ragot Et Al

Home , Alligator pepper, Astragalus propinquus, Galangal, Grains of Selim, Jimbu, Piper borbonense

US 20140295.049A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2014/0295049 A1 Ragot et al. (43) Pub. Date: Oct. 2, 2014

(54) COMPOSITION FOR MAKING ATEA A23F 3/34 (2006.01) BEVERAGE OR HERBAL AND VEGETABLE A2.3L 2/08 (2006.01) BROTHS A2.3L L/40 (2006.01) (71) Applicant: Schweitzer-Mauduit International, (52) U.S. Cl. Inc., Alpharetta, GA (US) CPC. A23F 3/22 (2013.01); A23L 2/08 (2013.01); (72)72). Inventors:I : Philippeilippe Ragot,R Le MMans ( FR):): B ea d A23L I/40 (2013.01); A23FA23F 3/34 3/18 (2013.01); (2013.01) Mompon, Vannes (FR); Cedric Rousseau, Le Mans (FR); Esther Pons, USPC ...... 426/589: 426/590: 426/597; 426/599; Pessac (FR); Christian Pineau, Saint 426/425 Germain en Laye (FR) (57) ABSTRACT (21) Appl. No.: 14/193.910 (22) Filed: Feb. 28, 2014 The present 1nvention relates to an infusion product for mak ing a beverage, more specifically to a plant-based composi Related U.S. Application Data tion for making a beverage, and to a herbal and/or vegetable (60) Provisional application No. 61/770,564, filed on Feb. composition or bouquet garni. The plants are fruits, herbs, 28, 2013. medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said compositions or Publication Classification infusion product, its use for making a (tea) beverage, and a (51) Int. Cl. (tea) beverage so obtained. Further, the present invention A23F 3/22 (2006.01) relates to a fiber-web, preferably a tea bag, made from said A23F 3/18 (2006.01) fruits, herbs, medicinal plants, tea, vegetable and/or spices. Patent Application Publication Oct. 2, 2014 Sheet 1 of 16 US 2014/0295.049 A1

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Fig. 19 Patent Application Publication Oct. 2, 2014 Sheet 15 of 16 US 2014/0295.049 A1

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Patent Application Publication Oct. 2, 2014 Sheet 16 of 16 US 2014/0295.049 A1

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COMPOSITION FOR MAKINGATEA 0007. In the products of the invention, the plant is for BEVERAGE OR HERBAL AND VEGETABLE example selected from the group consisting of fruits, herbs, BROTHS medicinal plants, tea, vegetables and spices, including mix tures thereof. Such as, for example, mixtures of herbs, Veg RELATED APPLICATIONS etables and/or spices. 0001. The present application is based upon and claims 0008. A further embodiment of the invention relates to a priority to U.S. Provisional Patent Application Ser. No. method for producing the composition of the present inven 61/770,564 filed on Feb. 28, 2013, which is incorporated tion. For example, the method comprises the steps of herein by reference. 0009 a) extracting components of at least one plant with a solvent; FIELD OF THE INVENTION 0.010 b) separating the soluble portion (plant extract) 0002 The present invention relates to an infusion product from the non-soluble portion (Solid plant particles); for making a beverage, more specifically to a plant-based 0.011 c) optionally refining the non-soluble portion; composition for making a beverage, and to a herbal and/or 0012 d) preparing a sheet-like product from the non Vegetable composition or bouquet garni, for food, medicinal soluble portion: or aromatic applications. The plants (raw materials) are fruits, 0013 e) optionally concentrating the soluble portion; herbs, medicinal plants, tea, vegetables and/or spices. The 0.014 f) applying the soluble portion of step b) or con invention further relates to a method for producing said com centrated soluble portion of step e) to the sheet of step d); positions or infusion product, its use for making a (tea) bev and erage, and a (tea) beverage so obtained. Further, the present 0.015 g) drying the product of step f) to obtain the invention relates to a fiber-web, preferably a tea bag, made composition of the invention. from said fruits, herbs, medicinal plants, tea, vegetable and/or 0016. In a further embodiment, the invention relates to a Sp1ces. fiber-web comprising from about 5% to about 100% (w/w), BACKGROUND OF THE INVENTION preferably at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at 0003) A quick cup of tea, either from herbs, medicinal least 90%, or 100%, fibers of fruits, herbs, medicinal plants, plants or tea plants (Camelia sinensis), also called “infusion' tea, vegetables and/or spices. In one embodiment, the fiber or “tisane' may be produced by putting conventional tea bags web further comprises (i) fibers of fruits, herbs, medicinal filled with parts of said fruits, herbs, medicinal plants, or tea plants, tea, vegetables and/or spices, and (ii) cellulosic and/or (such as, for example, in the form of leaves or powder) in a synthetic fibers in a ratio of for example: 40/60 (w/w), 60/40 cup of hot or boiling water. For some teas, such as fruit teas or (w/w) or 20/80 (w/w). In another embodiment of the inven teas made from herbs or medicinal plants, the steep time is tion, the fiber-web of the present invention is obtainable by rather long, whereas for various kinds of tea plants, maintain the method disclosed herein, namely as an intermediate prod ing a certain steep time is required for producing the best uct in step d) of the said method. flavour. In some cases, there is eitheran incomplete extraction 0017. According to a further embodiment, the fiber-web of from the bag, resulting in a highly variable and generally the invention further comprises a coating oran impregnation weak flavored beverage, or an excessive extraction, resulting with the soluble portion (plant extract) of said fruits, herbs, in a highly variable and generally strong or even bitter taste. medicinal plants, or tea. In another embodiment of the inven The flavour and taste also greatly depends on water quality tion, the fiber-web of the present invention is obtainable by and temperature. the method disclosed herein, namely as the end product in 0004 Similarly, herbs and spices are used for cooking, for step g) of said method. example in a loose form or as a bouquet garni, or in the form 0018. In a further embodiment, the invention relates to a of powders or bouillon cubes. However, broth made from tea bag comprising the fiber-web referred to herein, which is rehydrated cubes is different in taste from fresh broth because either impregnated with the soluble portion (plant extract) of of its higher salt content and flavours changed by the boiling said fruits, herbs, medicinal plants, or tea, or which is not process. Bouillon cubes are convenient and inexpensive but impregnated. The tea bag may be empty or filled, i.e. the tea have little nutritive value. bag may further comprise inside a sample or portion of fruits, 0005. There is still a need to improve infusion products for making a tea beverage, in particular to allow for fast infusion herbs, medicinal plants, or tea. that is more independent from external factors and tempera ture and suitable to provide a more standardized beverage or BRIEF DESCRIPTION OF THE DRAWINGS herb-infused broth while avoiding variable infusion results. 0019 FIG. 1 is a graph showing total infusion time in hot water (90° C.) for an impregnated tea product (fiber-web SUMMARY OF THE INVENTION made of non soluble tea particles impregnated with soluble 0006. In one embodiment of the present invention, a com tea portion) as compared to a conventional tea in the form of position for making a beverage is provided, the composition a tea bag. comprising a layer offibrous plant product and a plant extract 0020 FIG. 2 is a graph showing total infusion time in hot applied thereto. In another embodiment of the present inven water (90° C.) for an impregnated tea product (fiber-web tion, a herbal and/or vegetable composition or bouquet garni made of non soluble tea particles impregnated with soluble is provided, also referred to as herbal infusion or herb-infused tea portion) as compared to a conventional tea in the form of broth products, wherein the herbal and/or vegetable compo a tea bag. sition comprises a layer of fibrous plant product and a plant 0021 FIG. 3 is a graph showing total infusion time in cold extract applied thereto. water (20° C.) for an impregnated tea product (fiber-web US 2014/0295.049 A1 Oct. 2, 2014 made of non soluble tea particles impregnated with soluble sition(s) or “products”. The herbal, vegetable and/or spice tea portion) as compared to a conventional tea in the form of composition or bouquet garni is also referred to as “mixture of a tea bag. herbs and spices”, “herbal infusion” or “herb-infused broth 0022 FIG. 4 is a graph showing infusion performance of a product’. These terms are used interchangeably and are not tea bag of the invention filled with conventional tea as com intended to limit the invention. pared to the infusion performance of a standard cellulosic tea 0040. As used herein, the term “plant” likewise refers to bag filled with conventional tea. any living organism of the kingdom Plantae and includes 0023 FIG. 5 is a graph showing infusion performance of a plants described as grains, fruits and vegetables as well as tea bag of the invention at a basis weight of 120 g/m as plant parts, such as roots, barks, seeds, stems, leaves, flowers compared to the infusion performance of a tea bag of the and fruits. invention at a basis weight of 60 g/m. None of them have 0041. In the products of the invention, the plant is for been filled with conventional tea. example selected from the group consisting of fruits, herbs, 0024 FIG. 6 shows reconstituted tea in one example with medicinal plants, tea, vegetables and/or spices, including out the use of a wet strength agent after 3 mins of infusion. mixtures thereof. Such as mixtures of herbs and vegetables, or The photograph shows that material is degraded. herbs and spices. 0025 FIG. 7 shows reconstituted tea in this example with 0042. As used herein, a spice is a dried seed, fruit, root, the use of a wet strength agent after 3 mins of infusion. The bark, or vegetative Substance primarily used for flavoring, photograph shows that the material is Substantially unde coloring or preserving food. As used herein, herbs are any graded. plants used for flavoring, food, medicine, or perfume. Culi 0026 FIG. 8 shows a reconstituted material produced nary use typically distinguishes herbs as referring to the leafy according to Example 10. Reconstituted tea (D high soluble green parts of a plant (either fresh or dried), from a “spice', a content) shows a higher infusion level of tea solubles than C product from another part of the plant (usually dried), includ (standard soluble level). ing seeds, berries, bark, roots and fruits. 0027 FIG. 9 shows a reconstituted material produced 0043. In connection with the present invention, the term according to Example 10. Reconstituted tea A with a lower “plant however, any plant part may be utilizes, such as roots, basis weight shows a faster infusion level of tea solubles than bark, seeds, stems, leaves, flowers and fruit. C. 0044) The fruits, herbs, medicinal plants, tea, vegetables 0028 FIG. 10 shows the sensorial profile of reconstituted and spices are for example selected from artemisia, balm, green tea and natural material. basil, chamomile, chive, cloves, coffee, coriander, dill, garlic, 0029 FIG. 11 shows the sensory analysis of reconstituted ginger, ginseng, gingko, jasmine, lavender, mint, orange blos rooibos and reconstituted material (rooibos leaves). som, oregano, persil, rooibos, rosa centifolia, rosemary, 0030 FIG. 12 shows the infusion performance of a recon thyme, turmeric, Sage, pepper, chili pepper, Stevia rebaudi stituted Rooibos material. ana, tarragon, white tea, yellow tea, green tea, oolong tea, 0031 FIG.13 shows the sensory profile of thyme leaves as black tea, pu-erh tea, vanilla, red or green vine, violet and/or compared to reconstituted thyme. willow. 0032 FIG. 14 shows the infusion performance of a recon stituted thyme material. 0045. In some embodiments of the invention, the plant is 0033 FIG. 15 shows the sensory analysis of reconstituted for example selected from the group consisting of culinary thyme & black tea as compared to the natural blend. herbs and spices such as: 0034 FIG.16 shows the sensory analysis of reconstituted 0046 Ajwain, carom seeds (Trachyspermum ammi), laurel & thyme vs natural blend (laurel & thyme leaves). Akudura (Solanum centrale), Alexanders (Smyrnium Olusa 0035 FIG. 17 shows the sensory analysis of reconstituted trum), Alkanet (Alkanna tinctoria), Alligator pepper, mbongo mint VS original mint material (Menthaxpiperita). spice (mbongochobi), hepper pepper (Aframomum danielli, 0036 FIG. 18 shows the sensory analysis of reconstituted A. citratum, A. ex:Scapum), Allspice (Pimenta dioica), mint and green tea VS original blend. Angelica (Angelica archangelica), Anise (Pimpinella 0037 FIG. 19 A-K shows reconstituted material in differ anisum), Aniseed myrtle (Syzygium anisatum), Annatto (Bixa ent physical shapes that provide for different kinds of appli Orellana), Apple mint (Mentha suaveolens), Asafoetida cations. (Ferula assafoetida), Asarabacca (Asarum europaeum), Avens (Geum urbanum), Avocado leaf (Peresea americana), 0038 FIG. 20 shows the infusion performance of a recon Barberry (Berberis vulgaris and other Berberis spp.), Basil, stituted coffee material. sweet (Ocimum basilicum), Basil, lemon (Ocimumxcitri odorum), Basil, Thai (O. basilicum var. thyrsiflora), Basil, DETAILED DESCRIPTION OF THE INVENTION Holy (Ocimum tenuiflorum), Bay leaf (Laurus nobilis), Bay 0039. In one embodiment of the present invention, a com leaf Indian, teipat, malabathrum, Boldo (Peumus boldus), position for making a beverage (such as a drink or tea) is Borage (Borago Oficinalis), Black cardamom (Amomum provided, the composition comprising a layer of fibrous plant subulatum, Amomum costatum), Black mustard (Brassica product and a plant extract applied thereto. In another nigra), Blue fenugreek, blue melilot (Trigonella caerulea), embodiment of the present invention, a herbal, vegetable Brown mustard (Brassica iuncea), Caraway (Carum carvi), and/or spice composition or bouquet garni is provided, the Cardamom (Elettaria cardamomum), Carob (Ceratonia sili composition comprising a layer offibrous plant product and a qua), Catnip (Nepeta Cataria), Cassia (Cinnamomum aro plant extract applied thereto. The composition is a plant maticum), Cayenne pepper (Capsicum annuum), Celery leaf based composition or product which is also referred to as (Apium graveolens), Celery seed (Apium graveolens), Cher plant composition or infusion product, respectively. Herein vil (Anthriscus cerefolium), Chicory (Cichorium intybus), after, the aforementioned compositions are often referred to Chili pepper (Capsicum spp.), Chives (Allium Schoenopra as “composition(s) or product(s) of the invention”, “compo sum), Cicely, Sweet cicely (Myrrhis odorata), Cilantro, cori US 2014/0295.049 A1 Oct. 2, 2014

andergreens, coriander herb (Coriandrum sativum), Cinna (Pandanus Odoratissimus), Pandan leaf, Screwpine (Panda mon, Indonesian (Cinnamomum burmannii, Cassia vera), nus amaryllifolius, Paprika (Capsicum annuum), Paracress Cinnamon, Saigon or Vietnamese (Cinnamomum loureiroi), (Spilanthes acmella, Soleracea) (Brazil), Parsley (Petroseli Cinnamon, true or Ceylon (Cinnamomum verum, C. zeylani num crispum), Pepper: black, white, and green (Piper cum), Cinnamon, white (Canella winterana), Cinnamon nigrum), Pepper, Dorrigo (Tasmannia stipitata) (Australia), myrtle (Backhousia myrtifolia), Clary, Clary sage (Salvia Pepper, long (Piper longum), Pepper, mountain, Cornish pep Sclarea), Clove (Syzygium aromaticum), Coriander seed (Co per leaf (Tasmannia lanceolata), Peppermint (Mentha pip riandrum sativum), Costmary (Tanacetum balsamita), Cuban erata), Peppermint gum leaf (Eucalyptus dives), Perilla, oregano (Plectranthus amboinicus), Cubeb pepper (Piper shiso (Perilla spp.), Peruvian pepper (Schinus molle), Panda cubeba), Cudweed (Gnaphalium spp.), Culantro, culangot, nus amaryllifolius, Brazilian pepper or Pink pepper (Schinus terebinthifolius), Quassia (Quassia amara) (bitter spice in long coriander (Eryngium foetidum), Cumin (Cuminum cymi aperitifs and some beers and fortified wines), Ramsons, wood num), Curry leaf (Murraya koenigii), Curry plant (Heli garlic (Allium ursinum), Rice paddy herb (Limnophila aro chrysum italicum), Dill seed (Anethum graveolens), Dill herb matica) (Vietnam), Rosemary (Rosmarinus officinalis), Rue or weed (Anethungraveolens), Elderflower (Sambucus spp.), (Ruta graveolens), Safflower (Carthamus tinctorius), for yel Epazote (Dysphania ambrosioides), Fennel (Foeniculum vul low color, Saffron (Crocus sativus), Sage (Salvia officinalis), gare), Fenugreek (Trigonella foenum-graecum), File powder, Saigon cinnamon (Cinnamomum loureiroi), Salad burnet gumbo file (Sassafras albidum), Fingerroot, krachai, temu (Sanguisorba minor), Salep (Orchis mascula), Sassafras kuntji (Boesenbergia rotunda), Galangal, greater (Alpinia (Sassafras albidum), Savory, Summer (Satureja hortensis), galanga), Galangal, lesser (Alpinia officinarum), Galingale Savory, winter (Satureja montana), Silphium, Silphion, laser, (Cyperus spp.), Garlic chives (Allium tuberosum), Garlic (Al laserpicium, lasarpicium (Ancient Roman cuisine, Ancient lium sativum), Garlic, elephant (Allium ampeloprasum var. Greek cuisine), Shiso (Perilla frutescens), Sorrel (Rumex ampeloprasum), Ginger (Zingiber officinale), Ginger, torch, acetosa), Sorrel, sheep (Rumex acetosella), Spearmint (Men bungasiantan (Etlingera elation) (Indonesia), Golpar, Persian tha spicata), Spikenard (Nardostachys grandiflora or N.jala hogweed (Heracleum persicum) (Iran), Grains of paradise mansi), Star anise (Illicium verum), Sumac (Rhus Coriaria), (Aframomum meleguela), Grains of Selim, Kani pepper (Xy Sweet woodruff (Galium odoratum), Szechuan pepper, lopia aethiopica), Horseradish (Armoracia rusticana), Hout Sichuan pepper (Zanthoxylum piperitum), Tarragon (Artemi tuynia Cordata (Vietnam), Huacatay, Mexican marigold, mint sia dracunculus), Thyme (Thymus vulgaris), Thyme, lemon marigold (Tagetes minuta), Hyssop (Hyssopus officinalis), (ThymusXcitriodorus), Turmeric (Curcuma longa), Vanilla Indonesian bay leaf, daun Salam (Syzygium polyanthum), Jas (Vanilla planifolia), Vietnamese cinnamon (Cinnamomum mine flowers (Jasminum spp.), Jimbu (Allium hypsistum) loureiroi), Vietnamese coriander (Persicaria Odorata), Voat (Nepal), Juniper berry (Juniperus communis), Kaffir lime siperifery (Piper borbonense), Wasabi (Wasabia japonica), leaves, Makrud lime leaves (Citrus hystrix) (Southeast Asia), Water-pepper, smartweed (Polygonum hydropiper), Water Kala Zeera (or kala jira), black cumin (Bunium persicum) cress (Rorippa masturtium-aquatica), Wattleseed (from about (South Asia), Kawakawa seeds (Macropiper excelsum) (New 120 spp. of Australian Acacia), White mustard (Sinapis alba), Zealand), Kencur, galangal, kentjur (Kaempferia galanga), Wild betel (Piper sarmentosum) (Southeast Asia), Wild Keluak, kluwak, kepayang (Pangium edule), Kinh gioi, Viet thyme (Thymus serpyllum), Willow herb (Epilobium parvi namese balm (Elsholtzia ciliata), Kokam seed (Garcinia florum), Winter savory (Satureja montana), Wintergreen indica) (Indian confectionery), Korarima, Ethiopian carda (Gaultheria procumbens), Wood avens, herb bennet (Geum mom, false cardamom (Aframomum corrorina) (Eritrea), urbanum), Woodruff (Galium odoratum), Wormwood, Koseret leaves (Lippia adoensis) (Ethiopia), Lavender (La absinthe (Artemisia absinthium), Yellow mustard (Brassica vandula spp.), Lemon balm (Melissa officinalis), Lemongrass hirta =Sinapis alba), Yerbabuena, any of four different spe (Cymbopogon citratus, C. flexuosus, and other Cymbopogon cies, many unrelated, Zaatar (herbs from the genera Orig spp.), Lemon ironbark (Eucalyptus staigeriana) (Australia), anum, Calamintha, Thymus, and/or Satureja), Zedoary (Cur Lemon myrtle (Backhousia citriodora) (Australia), Lemon Verbena (Lippia citriiodora), Leptotes bicolor (Paraguay and cuma Zedoaria). Southern Brazil), Lesser calamint (Calamintha nepeta), nipi 0047. In some embodiments of the invention, the plant is tella, nepitella (Italy), Licorice, liquorice (Glycyrrhiza gla selected from the group consisting of teas and herbal teas Such bra), Lime flower, linden flower (Tilia spp.), Lovage (Levis aS ticum officinale), Mace (Myristica fragrams), Mahlab, St. 0048 Anise tea (seeds or leaves), Asiatic penny-wort leaf, Lucie cherry (Prunus mahaleb), Marjoram (Origanum majo Artichoke tea, Bee Balm, Boldo, Burdock, Caraway tea, Cat rana), Marsh mallow (Althaea officinalis), Mastic (Pislacia nip tea, Chamomile tea, Che Dang tea (Ilex causue leaves), lentiscus), Mint (Mentha spp.) 25 species, hundreds of vari Chinese knot-weed tea, Chrysanthemum tea, Cinnamon, eties, Mountain horopito (Pseudowintera colorata) Pepper Coca tea, Coffee tea leaves and coffee cherry tea, Cerasse, plant (New Zealand), Musk mallow, abelmosk (Abelmos Citrus peel (including bergamot, lemon and orange peel), chus moschatus), Mustard, black, mustard plant, mustard Dandelion coffee, Dill tea, Echinacea tea, Elderberry, Euro seed (Brassica nigra), Mustard, brown, mustard plant, mus pean Mistletoe (Viscum album), Essiac tea, Fennel, Gentian, tard seed (Brassica iuncea), Mustard, white, mustard plant, Ginger root, Ginseng, Goji, Hawthorn, Hibiscus, Ho Yan Hor mustard seed (Sinapis alba), Nasturtium (Tropaeolum Herbal Tea, Honeybush, Horehound, Houttuynia, Hydrangea majus), Nigella, kalonji, black caraway, black onion seed tea (Hydrangea serrata Amacha), Jiaogulan, Kaportea, Kava (Nigella sativa), Njangsa, djansang (Ricinodendron heude root, Kratom, Kuzuyu, Labrador tea, Lapacho (also known as lotii) (West Africa), Nutmeg (Myristica fragrams), Neem, Taheebo), Lemon Balm, Lemon and ginger tea, Lemon grass, Olida (Eucalyptus Olida) (Australia), Oregano (Origanum Luo hanguo, Licorice root, Lime blossom, Mint, Mountain vulgare, O. heracleoticum, and other species), Orris root (Iris Tea, Neem leaf, Nettle leaf, New Jersey Tea, Noni tea, Oksusu germanica, I. florentina, I. pallida), Pandan flower, kewra cha, Pennyroyal leaf, Pine tea, Qishr, Red clover tea, Red US 2014/0295.049 A1 Oct. 2, 2014

raspberry leaf, Roasted barley tea, Roasted wheat, Rooibos tea, green tea, oolong tea, black tea, and/or pu-erh tea, and the (Red Bush), Rose hip, Roselle petals (species of Hibiscus; like, including mixtures or blends thereof. aka Bissap, Dah, etc.), Rosemary, Sagebrush, California 0053. In one embodiment, the composition of the inven Sagebrush, Sage, Sakurayu, Salvia, Scorched rice, Skullcap. tion (either for making a drink or as a mixture of herbs and Serendib (tea), Sobacha, Spicebush (Lindera benzoin), spices) comprises a layer offibrous plant product, wherein the Spruce tea, Staghorn Sumac fruit, Stevia, St. John's Wort, Tea fibrous plant product comprises a blend of different plants. (Camelia sinensis), Thyme, Tulsi, Holy Basil, Uncaria 0054. In one embodiment, the composition of the inven tomentosa, commonly known as Cat's Claw, Valerian, Ver tion (either for making a drink or as a mixture of herbs and bena (Vervains), Vetiver, Wax gourd, Wong Lo Kat, Woo spices) comprises a plant extract, wherein the plant extract druff, and/or Yarrow. comprises a blend of different plants. 0049. In some embodiments of the invention, the plant is 0055. In another embodiment, the composition comprises for example selected from the group consisting of medicinal a layer of fibrous plant product and a plant extract applied plants such as: thereto, wherein the fibrous plant product comprises a blend 0050 Agai (Euterpe oleracea, Alfalfa (Medicago sativa), of different plants and the plant extract comprises a blend of Arnica (Arnica Montana, Asthma weed (Euphorbia hirta), different plants, or wherein the fibrous plant product com Astragalus (Astragalus propinquus), Barberry (Berberis vul prises a single plant and the plant extract comprises a blend of garis), Belladonna (Atropa belladonna, Bilberry (Vaccinium different plants, or wherein the fibrous plant product com myrtillus), Bitter gourd (Momordica charantia), Bitter leaf prises a blend of different plants and the plant extract com (Vermonia amygdalina), Bitter orange (CitrusXaurantium), prises a single plant. Black cohosh (Actaea racemosa), Blessed thistle (Cnicus 0056. In another embodiment of the composition, the benedictus), Blueberries (genus Vaccinium), Burdock (Arc layer of fibrous plant product and the plant extract are from tium lappa), Cat's claw (Uncaria tomentosa), Cayenne (Cap the same plant or from different plants. sicum annuum), Celery (Apium graveolens), Chamomille 0057. In one embodiment of the invention, the layer of (Matricaria recutita and Anthemis nobilis), Chaparral (Lar fibrous plant product of the composition comprises at least rea tridentata), Chasteberry (Vitex agnus-castus), Chili (Cap 70% (w/w) of fibrous plant product from one plant. sicum frutescens), Cinchona, Clove (Syzygium aromaticum), 0058. In one embodiment of the invention, the plant Coffee Senna (Cassia Occidentalis), Comfrey (Symphytum extract comprises at least 70% (w/w) of a plant extract from officinale), Cranberry (Vaccinium macrocarpon), Dandelion one plant. In another embodiment, the composition com (Taraxacum officinale), Dong quai (Angelica Sinensis), Elder prises at least 70% of fibrous plant product, preferably where berry (Sambucus nigra), Eucalyptus (Eucalyptus globulus), the at least 70% of a plant extract is from tea. European Mistletoe (Viscum album), Evening primrose 0059. The herbal and/or vegetable composition is prefer (Oenothera spp.), Fenugreek (Trigonella foenum-graecum), ably a composition for culinary use or for use in cooking, i.e. Feverfew (Tanacetum parthenium), Flaxseed (Linum usital as a herb and spice mixture instead of a conventional bouquet issimum), Garlic (Allium sativum), Ginger (Zingiber offici garni. male), Gingko (Gingko biloba), Ginseng (Panax ginseng and 0060 A conventional bouquet garni is a bundle of herbs Panax quinquefolius), Goldenseal (Hydrastis Canadensis), usually tied together with String and mainly used to prepare Grape (Vitis vinifera), Guava (Psidium guajava), Hawthorn Soup, Stock, and various stews (herb and spice mixture). The (specifically Crataegus monogyna and Crataegus laevigata), bouquet is cooked with the other ingredients but is removed Hoodia (Hoodia gordonii), Horse chestnut (Aesculus hippoc prior to consumption. Sometimes, the bouquet garni is not astanum), Horsetail (Equisetum arvense), Jamaica dogwood bound with string but its ingredients are filled into a small (Piscidia erythrina or Piscidia piscipula), Kava (Piper meth Sachet, a net, or even a tea strainer, instead. Traditionally, the ysticum), Kha, Konjac (Amorphophallus konjac), Kratom aromatics are bound within leek leaves, though a coffee filter (Mitragyna speciosa), Kanna (Sceletium tortuosum), Laven (or cheesecloth) and butcher twine can be used, instead. der (Lavandula angustifolia), Lemon (Citrus limon), Lico 0061 The herbaland/or vegetable composition or bouquet rice root (Glycyrrhiza glabra), Marigold (Calendula offici garni of the invention may be used instead of a traditional nalis), Marsh mallow (Althaea officinalis), Milk thistle bouquet garni. The herbal and/or vegetable composition or (Silybum marianum), Neem (Azadirachta indica), Noni bouquet garni of the invention is either made from a single (Morinda citrifolia), Oregano (Origanum vulgare), Papaya herb or vegetable (such as parsley, thyme, bay leaf, basil, (Carica papaya), Peppermint (Menthaxpiperita), Purple burnet, chervil, rosemary, peppercorns, savory and tarragon, coneflower (Echinacea purpurea), Passion Flower (Passi carrot, celery (leaves or stem), celeriac, leek, onion and pars flora), Red clover (Trifolium pratense), Rosemary (Rosmari ley root) or from a mixture of herbs and/or vegetables. If a nus officinalis), Sage (Salvia officinalis), Syrian Rue (aka mixture of herbs and/or vegetables is used, the composition Harmal) (Peganum harmala), St. John's wort (Hypericum may be used as a new form of a bouquet garni ('garnished perforatum), Saw palmetto (Serenoa repens), Thunder God bouquet'). In one embodiment, the herbs for the bouquet Vine (Tripterygium wilfordii), Thyme (Thymus vulgaris), garni of the invention are parsley, thyme and bay leaf. In Tulasi (Ocimum tenuiflorum or Holy Basil), Turmeric (Cur another embodiment, and depending on the recipe, the bou cuma longa), Umckaloabo (Pelargonium Sidoides), Valerian quet garni may also include basil, burnet, chervil, rosemary, (Valeriana officinalis), White willow (Salix alba), and/or peppercorns, savory and tarragon. Vegetables Such as carrot, Yerba Santa (Eriodictyon Crassifolium). celery (leaves or stem), celeriac, leek, onion and parsley root 0051. As disclosed herein, mixtures of the above-men are sometimes included in the bouquet garni of the invention. tioned culinary, herbal and/or medicinal plants are also 0062. A further embodiment of the invention relates to a included as part of the invention. method for producing the composition for making a beverage 0052. In a preferred embodiment of the invention, the of the present invention. For example, the method comprises plant is tea (Camelia sinensis), including white tea, yellow the steps of: US 2014/0295.049 A1 Oct. 2, 2014

0063 a) extracting components of at least one plant drain, Suction drain, felt press, Yankee dryer, drum dryers, etc. with a solvent; In general, the insoluble residue fraction may be in the form 0064 b) separating the soluble portion (plant extract) of a pulp. In the forming apparatus, the pulp is laid onto a wire from the non-soluble portion (Solid plant particles); belt forming a sheet-like shape. Excess water is removed from 0065 c) optionally refining the non-soluble portion; the tobacco sheet using gravity drains, suction drains, presses, 0.066 d) preparing a sheet-like product from the non and dryers. Thereafter, if desired, a portion of the soluble soluble portion: extracts fraction may be reapplied to the insoluble residue 0067 e) optionally concentrating the soluble portion; fraction. When the insoluble residue fraction is recombined 0068 f) applying the soluble portion of step b) or con with the soluble extracts fraction, the resulting plant product centrated soluble portion of stepe) to the sheet of step d); is generally referred to as “reconstituted plant material.” and 0076 Reconstituted plant material can generally be 0069 g) drying the product of step f) to obtain the formed in a variety of ways. For instance, in one embodiment, composition for making a beverage. band casting can be utilized to form the reconstituted plant 0070. In one embodiment of the invention, one or more material. Band casting typically employs a slurry of finely plant components (plant material or plant funish) Such as, for divided plant parts mixed with a binder Such as gum arabic, example, stems, scraps, leaves, fines, dust and/or shorts, are guar gum, alginate, Xanthan, cellulose and cellulose deriva initially mixed with a solvent (e.g., water and/or other com tives (such as carboxy methyl cellulose (CMC), hydroxypro pounds) at elevated temperatures. For example, various sol pyl methyl cellulose (HPMC)), pectines or starch that is vents that are water-miscible, such as alcohols (e.g., ethanol), coated onto a steel band and then dried. In one embodiment, can be combined with water to forman aqueous solvent. The the method is performed according to a process similar to the water content of the aqueous solvent can, in Some instances, conventional tobacco reconstitution process, which is for be greater than 50% by weight of the solvent. In one embodi example described in U.S. Pat. Nos. 3,353.541: 3,420,241: ment, the water content is 70%, 80%, 90% or 100%. Deion 3.386.449;3,760,815; and 4,674,519; which are incorporated ized water, distilled water or tap water may be employed. The herein in their entirety by reference thereto. The method for amount of the solvent in the Suspension can vary widely, but producing the products of the invention can also be performed is generally added in an amount from about 75% to about 99% by a papermaking process, in order to reconstitute any plant by weight of the suspension. However, the amount of solvent components (such as stems, scraps, leaves, fines, dust and/or can vary with the nature of the solvent, the temperature at shorts) into a paper-like product. Some examples of Such which the extraction is to be carried out, and the type of plant processes are described in U.S. Pat. Nos. 3,428,053: 3,415, components. 253; 3,561,451: 3,467,109; 3,483,874; 3,860,012; 3,847,164: 0071. After forming the solvent/plant furnish mixture, 4,182,349; 5,715,844; 5,724,998; and 5,765,570; which are some orall of a soluble extracts fraction of the furnish mixture also incorporated herein in their entirety by reference thereto may be optionally separated (e.g., extracted) from the mix for all purposes. For example, the formation of the products of ture. If desired, the aqueous solvent/plant furnish mixture can the invention using papermaking techniques can involve the be agitated during extraction by stirring, shaking or otherwise steps of mixing fruits, herbs, medicinal plants, tea, vegetables mixing the mixture in order to increase the rate of extraction. and/or spices with water, extracting the Soluble ingredients Typically, extraction is carried out for about 0.5 hours to about therefrom, concentrating the soluble ingredients, refining the 6 hours. Moreover, although not required, typical extraction fruits, herbs, medicinal plants, tea, vegetables and/or spices, temperatures range from about 10° C. to about 100° C. forming a web, reapplying the concentrated soluble ingredi 0072 Prior to the extraction step an optional grinding or ents, drying, and threshing. cutting step can be used, in order to shred the plant or plant 0077. In the method of the invention, more specifically part and thus to break the plant's cell walls. with respect to the non-soluble portion (solid plant particles) 0073. Once separated from the insoluble residue fraction used in providing the non-impregnated fiber web of the inven of the plant solution, the Soluble extracts fraction can option tion, ie. the sheet-like product in step d), the plant is not ally be concentrated using any known type of concentrator, tobacco, wood pulp, cotton, textiles, jute flax, Indian hemp, Such as a vacuum evaporator. In one embodiment, the soluble hemp, hoopvine, kenaf, nettles, ramie, abacá, bamboo fiber, component may be highly concentrated. Moreover, the con banana (especially banana bark), bowstring hemp, coir (fiber centrated or unconcentrated Soluble extracts fraction can be from the coconut shell), esparto, henequen, kapok, milkweed, utilized in any manner desired. For example, the soluble papaya, phormium ("New Zealand Flax”), sisal, raffia, extracts fraction can be utilized as a flavouring material or a bagasse, pina, aibika or yucca. However, a mixture of a plant portion can be added to the insoluble residue fraction. mentioned herein in connection with the present invention 0.074. Once extracted, the insoluble residue fraction can with any of the aforementioned plants may be utilized. Fur optionally be subjected to one or more mechanical refiners to ther to the foregoing listed materials also others materials can produce a fibrous pulp. Some examples of suitable refiners be added to improve product physical characteristics, for can include disc refiners, conical refiners, and the like. The example cellulose derivatives such as methylcellulose, car insoluble residue fraction can be utilized in any manner boxymethyl cellulose (CMC), hydroxypropyl methyl cellu desired. For example, the insoluble residue fraction can be lose (HPMC), starch and starch derivatives such as oxida used as a flavouring material, used to produce a composition tively degraded Starch, polysaccharides (and their of the invention, which is herein also referred to as reconsti derivatives) Such as pectines, gelatins, guar gum, agar, algi tuted plant material. nates, carrageenans, or synthetic fibers such as the ones made 0075 To produce a composition of the invention, the of vinyl chloride or vinyl acetate, polyethylene, polypropy insoluble residue fraction is transferred to a papermaking lene, polyesters. station. The papermaking station includes a forming appara 0078. Once extracted, the insoluble, solids portion can tus, which may include, for example, a forming wire, gravity optionally be subjected to one or more mechanical refiners to US 2014/0295.049 A1 Oct. 2, 2014 produce a fibrous pulp. Some examples of suitable refiners at room temperature and under atmospheric pressure. Extrac can include disc refiners, conical refiners, and the like, well tion may also be performed by using a mixture of different known to a skilled person. The pulp from the refiner can then Solvents. In another embodiment, extraction may be per be transferred to a papermaking station (not shown) that formed using at least one solvent. Such as for example R134a includes a forming apparatus, which may include, for or carbon dioxide, at different temperatures and at different example, a forming wire, gravity drain, Suction drain, felt pressures and different states (liquid or gaseous). For press, Yankee dryer, drum dryers, etc. In such a forming example, extraction may be performed using solvents in a apparatus, the pulp is laid onto a wire belt forming a sheet-like liquid state (such as solvent that are volatile or non-volatile at shape and excess water is removed by the gravity drain and room temperature), in a Subcritical state (such as water at a Suction drain and presses. Once separated from the insoluble temperature above 100° C. and a pressure above 1 bar), or in portion of the plant Solution (plant extract), the soluble por a Supercritical state (such as carbon dioxide at a temperature tion can optionally be concentrated using any known type of above 31° C. and a pressure above 73 bar). concentrator, Such as a vacuum evaporator. I0086 Certain plants may require specific extraction con 0079. In some embodiments of the invention, a wet ditions (time, temperature, Solid/liquid ratio) due to the ingre strength agent may be added to the fibrous portion in order to dients contained therein, which may be temperature sensitive reduce potential degradation of the reconstituted material or must not be subjected to certain extraction conditions. For when it is brought into contact with a liquid (e.g. water). Such example, extraction of lycopene from tomatoes we must be as upon infusion in water. Any suitable wet strength agent performed by using specific enzymes to liberate the product preferably selected for food applications may be used such as from tomatoes cells. In connection with the present invention, polyamide-epichlorohydrin resins, polyamine-epichlorohy processing aids may be used to improve extraction, such as drin resins, poly(aminoamide)-epichlorohydrin resins, urea pH modifiers (such as, for example, NaOH or organic acids), formaldehyde resins; melamine-formaldehyde resins; alkyl microwaves, pressure, ultrasound, enzymes Such as for ketene dimer, alkyl Succinic anhydride; polyvinylamines; example proteases, amylases, cellulases, and/or pectinases. oxidized polysaccharides (such as oxidatively degraded Whenever reference is made herein to “extraction', the term starch); glyoxalated polyacrylamide resins; polyimines Such includes the aforementioned alternative extraction means. as polyethyleneimine. Wet strength agents are well known to The extraction used in connection with the present invention the skilled person and described in Ingredients Standards, can be performed in a continuous or discontinuous matter. such as BFR (Bundesinstitut für Risikobewertung) XXXVI The extraction conditions are well known to the skilled arti and BFR XXXVI/ 1 or FDA (Food & Drug Administration) san and described in standard textbooks, such as Handbook 21 CFR 176.170, FDA21 CFR 176.110, FDA 21 CFR 176. of Separation Techniques for Chemical Engineers. Third Edi 120, FDA 21 CFR 176.1180. The wet strength agent is for tion (March 1997), Philip A. Schweitzer, McGraw-Hill Inc. example used in an amount of about 0.1% w/w to about 20% I0087. In one embodiment, the extraction and/or pressing w/w, preferably of about 1% w/w to about 10% w/w, more may be performed using at least a portion of the plant mate preferably of about 5% w/w. The wet strength agent is pref rial, fresh, frozen or dried, or selected from roots, bark, seeds, erably added to the fibrous portion when or before making the stems, leaves, flowers and fruit. sheet-like product (see step d) above). I0088 Separation of the soluble portion (plant extract) 0080. In one embodiment, the water used for extraction is from the non-soluble portion (solid plant particles) can be hot water, preferably of about 30 to 100° C., 40 to 90° C., or performed by separating the liquid phase from the Solid 50- to 80° C., or more preferably of about 70° C. phase, Such as by filtration, with or without pressure, by 0081. In one embodiment, the coating ratio of solubles centrifugation or other methods commonly used in the labo portion onto the fiber web is about 5% to 80% (w/w), 10 to ratory and well-known to the skilled person. 70% (w/w), or more preferably between 20 and 50% (w/w). I0089. In a preferred embodiment of the invention, the In some embodiments, the coating ratio or soluble portion plant used in the method of the invention is tea (Camellia that is added back to the base web (fiber web) is similar to the Sinensis), and the extraction is performed for about 45 min portion of soluble material contained in and extracted from utes with water at about 70° C. the original plant (so called “standard level). 0090. In one embodiment of the method where a mixture 0082 In one embodiment, the base weight of the final or blend of plants is used, the non-soluble portion of the plant product is about 20 to about 200 g/m (dry basis), more is mixed with the non-soluble portion of at least one further preferably about 90 to about 120 g/m. plant prior to preparing the sheet. 0083. The extraction time depends on the fruits, herbs, 0091 Certain embodiments of the method of the invention medicinal plants, tea, vegetables and/or spices Subjected to use the soluble portion of step b) or concentrated soluble the extraction process. In one embodiment of the invention, portion of stepe), which is mixed with the soluble portion or the extraction time is about 15 to 60 minutes, preferably 45 concentrated soluble portion of at least one further plant prior minutes. to applying the soluble portion or concentrated Soluble por 0084. In one embodiment of the method of the invention, tion to the sheet. the extracting step is performed using components of a blend 0092. For certain applications it is desirable to adjust the of plants, in another embodiment, extracting step is per composition by adding or removing ingredients or compo formed using components of a single plant. nents to or from the plant extract and/or the non-soluble plant 0085 Extraction may also be performed by means other particles prior to producing the final product of the invention. than using hot water, namely by extraction with Supercritical Such adjustment may be performed to modify/improve gases, such as carbon dioxide, or by using, for example, chemical, physical and/or sensory characteristics of the fin ethanol, hexane, acetone, R134a (1,1,1,2-tetrafluoroethane), ished product. The invention thus encompasses methods, fur carbon dioxide and hydrofluorocarbons. In one embodiment, ther comprising the step of adding or removing ingredients the extraction can be carried out by using at least one solvent from the soluble portion (plant extract) and/or from the non US 2014/0295.049 A1 Oct. 2, 2014

soluble portion (Solid plant particles) prior to applying the riandrum sativum), Costmary (Tanacetum balsamita), Cuban soluble portion of step b) or concentrated soluble portion of oregano (Plectranthus amboinicus), Cubeb pepper (Piper step e) to the sheet of step d). cubeba), Cudweed (Gnaphalium spp.), Culantro, culangot, 0093. In some embodiments, the sheet or sheet-like prod long coriander (Eryngium foetidum), Cumin (Cuminum cymi uct which is obtained in step g) is a web or fiber-web. The num), Curry leaf (Murraya koenigii), Curry plant (Heli sheet-like product or web may be used in different sizes and chrysum italicum), Dill seed (Anethum graveolens), Dill herb shapes. In some cases, the composition of step g) is further cut or weed (Anethungraveolens), Elderflower (Sambucus spp.), or broken into Small regularly or irregularly shaped forms. Epazote (Dysphania ambrosioides), Fennel (Foeniculum vul Alternatively, the composition is brought or formed into any gare), Fenugreek (Trigonella foenum-graecum), File powder, desired shapes, dimensions and formats, such as sheets, leafs gumbo file (Sassafras albidum), Fingerroot, krachai, temu (or leaf-like shapes), Sticks, bands, cups, mugs, bowls, flasks, kuntji (Boesenbergia rotunda), Galangal, greater (Alpinia kettles, bottles or the like, straws or tubes, discs or sheets and galanga), Galangal, lesser (Alpinia officinarum), Galingale the like, as described below. In addition to cutting or breaking (Cyperus spp.), Garlic chives (Allium tuberosum), Garlic (Al the sheet or fibrous web to a desired size and/or shape or lium sativum), Garlic, elephant (Allium ampeloprasum var. forming the same into to a desired size and/or shape, it may be ampeloprasum), Ginger (Zingiber officinale), Ginger, torch, dried to the desired final moisture content. bungasiantan (Etlingera elation) (Indonesia), Golpar, Persian 0094. In accordance with the present invention the plant is hogweed (Heracleum persicum) (Iran), Grains of paradise selected from the group consisting of fruits, herbs, medicinal (Aframomum melegueta), Grains of Selim, Kani pepper (Xy plants, tea, vegetables and spices, including mixtures thereof, lopia aethiopica), Horseradish (Armoracia rusticana), Hlo Such as mixtures of herbs and vegetables. In one embodiment, uttuynia cordata (Vietnam), Huacatay, Mexican marigold, the fruits, herbs, medicinal plants, tea, vegetables and spices mint marigold (Tageles minuta), Hyssop (Hyssopus officina are for example selected from artemisia, balm, basil, chamo lis), Indonesian bay leaf, daun salam (Syzygium polyanthum), mile, chive, cloves, coffee, coriander, dill, garlic, ginger, gin Jasmine flowers (Jasminum spp.), Jimbu (Allium hypsistum) Seng, gingko, jasmine, lavender, mint, orange blossom, (Nepal), Juniper berry (Juniperus communis), Kaffir lime oregano, persil, rooibos, rosa centifolia, rosemary, thyme, leaves, Makrud lime leaves (Citrus hystrix) (Southeast Asia), turmeric, Sage, pepper, chili pepper, Stevia rebaudiana, tarra Kala Zeera (or kala jira), black cumin (Bunium persicum) gon, white tea, yellow tea, green tea, oolong tea, black tea, (South Asia), Kawakawa seeds (Macropiper excelsum) (New pu-erh tea, vanilla, red or green vine, violet and/or willow. Zealand), Kencur, galangal, kentur (Kaempferia galanga), 0095. In some embodiments of the invention, the plant is Keluak, kluwak, kepayang (Pangium edule), Kinh gioi, Viet for example selected from the group consisting of culinary namese balm (Elsholtzia ciliata), Kokam seed (Garcinia herbs and spices such as: indica) (Indian confectionery), Korarima, Ethiopian carda 0096 Ajwain, carom seeds (Trachyspermum ammi), mom, false cardamom (Aframomum corrorina) (Eritrea), Akudura (Solanum centrale), Alexanders (Smyrnium Olusa Koseret leaves (Lippia adoensis) (Ethiopia), Lavender (La trum), Alkanet (Alkanna tinctoria), Alligator pepper, mbongo vandula spp.), Lemon balm (Melissa officinalis), Lemongrass spice (mbongochobi), hepper pepper (Aframomum danielli, (Cymbopogon citratus, C. flexuosus, and other Cymbopogon A. citratum, A. ex:Scapum), Allspice (Pimenta dioica), spp.), Lemon ironbark (Eucalyptus staigeriana) (Australia), Angelica (Angelica archangelica), Anise (Pimpinella Lemon myrtle (Backhousia citriodora) (Australia), Lemon anisum), Aniseed myrtle (Syzygium anisatum), Annatto (Bixa Verbena (Lippia citriiodora), Leptotes bicolor (Paraguay and Orellana), Apple mint (Mentha suaveolens), Asafoetida Southern Brazil), Lesser calamint (Calamintha nepeta), nipi (Ferula assafoetida), Asarabacca (Asarum europaeum), tella, nepitella (Italy), Licorice, liquorice (Glycyrrhiza gla Avens (Geum urbanum), Avocado leaf (Peresea americana), bra), Lime flower, linden flower (Tilia spp.), Lovage (Levis Barberry (Berberis vulgaris and other Berberis spp.), Basil, ticum officinale), Mace (Myristica fragrams), Mahlab, St. sweet (Ocimum basilicum), Basil, lemon (Ocimumxcitri Lucie cherry (Prunus mahaleb), Marjoram (Origanum majo odorum), Basil, Thai (O. basilicum var. thyrsiflora), Basil, rana), Marsh mallow (Althaea officinalis), Mastic (Pistacia Holy (Ocimum tenuiflorum), Bay leaf (Laurus nobilis), Bay lentiscus), Mint (Mentha spp.) 25 species, hundreds of vari leaf Indian, teipat, malabathrum, Boldo (Peumus boldus), eties, Mountain horopito (Pseudowintera colorala) Pepper Borage (Borago officinalis), Black cardamom (Amomum plant (New Zealand), Musk mallow, abelmosk (Abelmos subulatum, Amomum costatum), Black mustard (Brassica chus moschatus), Mustard, black, mustard plant, mustard nigra), Blue fenugreek, blue melilot (Trigonella caerulea), seed (Brassica nigra), Mustard, brown, mustard plant, mus Brown mustard (Brassica iuncea), Caraway (Carum carvi), tard seed (Brassica iuncea), Mustard, white, mustard plant, Cardamom (Elettaria Cardamomum), Carob (Ceratonia sili mustard seed (Sinapis alba), Nasturtium (Tropaeolum mat qua), Catnip (Nepeta Cataria), Cassia (Cinnamomum aro jus), Nigella, kalonji, black caraway, black onion seed (Ni maticum), Cayenne pepper (Capsicum annuum), Celery leaf gella sativa), Njangsa, djansang (Ricinodendron heudelotii) (Apium graveolens), Celery seed (Apium graveolens), Cher (West Africa), Nutmeg (Myrislica fragrams), Neem, Olida vil (Anthriscus cerefolium), Chicory (Cichorium intybus), (Eucalyptus Olida) (Australia), Oregano (Origanum vulgare, Chili pepper (Capsicum spp.), Chives (Allium Schoenopra O. heracleoticum, and other species), Orris root (Iris ger sum), Cicely, Sweet cicely (Myrrhis odorata), Cilantro, cori manica, I. florentina, I. pallida), Pandan flower, kewra (Pan andergreens, coriander herb (Coriandrum sativum), Cinna danus odoratissimus), Pandan leaf. Screwpine (Pandanus mon, Indonesian (Cinnamomum burmannii, Cassia vera), amaryllifolius, Paprika (Capsicum annuum), Paracress Cinnamon, Saigon or Vietnamese (Cinnamomum loureiroi), (Spilanthes acmella, Soleracea) (Brazil), Parsley (Petroseli Cinnamon, true or Ceylon (Cinnamomum verum, C. zeylani num crispum), Pepper: black, white, and green (Piper cum), Cinnamon, white (Canella winterana), Cinnamon nigrum), Pepper, Dorrigo (Tasmannia stipitata) (Australia), myrtle (Backhousia myrtifolia), Clary, Clary sage (Salvia Pepper, long (Piper longum), Pepper, mountain, Cornish pep Sclarea), Clove (Syzygium aromaticum), Coriander seed (Co per leaf (Tasmannia lanceolata), Peppermint (Mentha pip US 2014/0295.049 A1 Oct. 2, 2014

erata), Peppermint gum leaf (Eucalyptus dives), Perilla, tomentosa, commonly known as Cat's Claw, Valerian, Ver shiso (Perilla spp.), Peruvian pepper (Schinus molle), Panda bena (Vervains), Vetiver, Wax gourd, Wong Lo Kat, Woo nus amaryllifolius, Brazilian pepper or Pink pepper (Schinus druff, and/or Yarrow. terebinthifolius), Quassia (Quassia amara) (bitter spice in 0099. In some embodiments of the invention, the plant is aperitifs and some beers and fortified wines), Ramsons, wood for example selected from the group consisting of medicinal garlic (Allium ursinum), Rice paddy herb (Limnophila aro plants such as: matica) (Vietnam), Rosemary (Rosmarinus oficinalis), Rue 0100 Agai (Euterpe oleracea, Alfalfa (Medicago sativa), (Ruta graveolens), Safflower (Carthamus tinctorius), for yel Arnica (Arnica Montana, Asthma weed (Euphorbia hirta), low color, Saffron (Crocus sativus), Sage (Salvia oficinalis), Astragalus (Astragalus propinquus), Barberry (Berberis vul Saigon cinnamon (Cinnamomum loureiroi), Salad burnet garis), Belladonna (Atropa belladonna, Bilberry (Vaccinium (Sanguisorba minor), Salep (Orchis mascula), Sassafras myrtillus), Bitter gourd (Momordica charantia), Bitter leaf (Sassafras albidum), Savory, Summer (Satureja hortensis), (Vermonia amygdalina), Bitter orange (CitrusXaurantium), Savory, winter (Satureja montana), Silphium, Silphion, laser, Black cohosh (Actaea racemosa), Blessed thistle (Cnicus laserpicium, lasarpicium (Ancient Roman cuisine, Ancient benedictus), Blueberries (genus Vaccinium), Burdock (Arc Greek cuisine), Shiso (Perilla frutescens), Sorrel (Rumex tium lappa), Cat's claw (Uncaria tomentosa), Cayenne (Cap acetosa), Sorrel, sheep (Rumex acetosella), Spearmint (Men sicum annuum), Celery (Apium graveolens), Chamomille tha spicata), Spikenard (Nardoslachys grandiflora or N.jata (Matricaria recutita and Anthemis nobilis), Chaparral (Lar mansi), Star anise (Illicium verum), Sumac (Rhus coriaria), rea tridentata), Chasteberry (Vitex agnus-castus), Chili (Cap Sweet woodruff (Galium odoratum), Szechuan pepper, sicum frutescens), Cinchona, Clove (Syzygium aromaticum), Sichuan pepper (Zanthoxylum piperitum), Tarragon (Artemi Coffee Senna (Cassia Occidentalis), Comfrey (Symphytum sia dracunculus), Thyme (Thymus vulgaris), Thyme, lemon officinale), Cranberry (Vaccinium macrocarpon), Dandelion (ThymusXcitriodorus), Turmeric (Curcuma longa), Vanilla (Taraxacum officinale), Dong quai (Angelica sinensis), Elder (Vanilla planifolia), Vietnamese cinnamon (Cinnamomum berry (Sambucus migra), Eucalyptus (Eucalyptus globulus), loureiroi), Vietnamese coriander (Persicaria Odorata), Voat European Mistletoe (Viscum album), Evening primrose siperifery (Piper borbonense), Wasabi (Wasabia japonica), (Oenothera spp.), Fenugreek (Trigonella foenum-graecum), Water-pepper, smartweed (Polygonum hydropiper), Water Feverfew (Tanacetum parthenium), Flaxseed (Linum usi cress (Rorippa masturtium-aqualica), Wattleseed (from about tatissimum), Garlic (Allium sativum), Ginger (Zingiber offi 120 spp. of Australian Acacia), White mustard (Sinapis alba), cinale), Gingko (Gingko biloba), Ginseng (Panax ginseng Wild betel (Piper sarmentosum) (Southeast Asia), Wild and Panax quinquefolius), Goldenseal (Hydrastis Canaden thyme (Thymus serpyllum), Willow herb (Epilobium parvi sis), Grape (Vitis vinifera), Guava (Psidium guajava), Haw florum), Winter savory (Satureja montana), Wintergreen thorn (specifically Crataegus monogyna and Crataegus lae (Gaultheria procumbens), Wood avens, herb bennet (Geum vigata), Hoodia (Hoodia gordonii), Horse chestnut (Aesculus urbanum), Woodruff (Galium odoratum), Wormwood, hippocastanum), Horsetail (Equisetum arvense), Jamaica absinthe (Artemisia absinthium), Yellow mustard (Brassica dogwood (Piscidia erythrina or Piscidia piscipula), Kava hirta =Sinapis alba), Yerbabuena, any of four different spe (Piper methysticum), Kha, Konjac (Amorphophallus konjac), cies, many unrelated, Zaatar (herbs from the genera Orig Kratom (Mitragvna speciosa), Kanna (Sceletium tortuosum), anum, Calamintha, Thymus, and/or Satureja), Zedoary (Cur Lavender (Lavandula angustifolia), Lemon (Citrus limon), cuma Zedoaria). Licorice root (Glycyrrhiza glabra), Marigold (Calendula 0097. In some embodiments of the invention, the plant is officinalis), Marsh mallow (Althaea officinalis), Milk thistle selected from the group consisting of teas and herbal teas Such (Silybum marianum), Neem (Azadirachta indica), Noni aS (Morinda citrifolia), Oregano (Origanum vulgare), Papaya 0098 Anise tea (seeds or leaves), Asiatic penny-wort leaf, (Carica papaya), Peppermint (Menthaxpiperita), Purple Artichoke tea, Bee Balm, Boldo, Burdock, Caraway tea, Cat coneflower (Echinacea purpurea), Passion Flower (Passi nip tea, Chamomile tea, Che Dang tea (Ilex causue leaves), flora), Red clover (Trifolium pratense), Rosemary (Rosmari Chinese knot-weed tea, Chrysanthemum tea, Cinnamon, nus officinalis), Sage (Salvia officinalis), Syrian Rue (aka Coca tea, Coffee tea leaves and coffee cherry tea, Cerasse, Harmal) (Peganum harmala), St. John's wort (Hypericum Citrus peel (including bergamot, lemon and orange peel), perforatum), Saw palmetto (Serenoa repens), Thunder God Dandelion coffee, Dill tea, Echinacea tea, Elderberry, Euro Vine (Tripterygium wilfordii), Thyme (Thymus vulgaris), pean Mistletoe (Viscum album), Essiac tea, Fennel, Gentian, Tulasi (Ocimum tenuiflorum or Holy Basil), Turmeric (Cur Ginger root, Ginseng, Goji, Hawthorn, Hibiscus, Ho Yan Hor cuma longa), Umckaloabo (Pelargonium Sidoides), Valerian Herbal Tea, Honeybush, Horehound, Houttuynia, Hydrangea (Valeriana officinalis), White willow (Salix alba), and/or tea (Hydrangea serrata Amacha), Jiaogulan, Kaportea, Kava Yerba Santa (Eriodictyon Crassifolium). root, Kratom, Kuzuyu, Labrador tea, Lapacho (also known as 0101. As disclosed herein, mixtures of the above-men Taheebo), Lemon Balm, Lemon and ginger tea, Lemon grass, tioned culinary, herbal and/or medicinal plants are also Luo hanguo, Licorice root, Lime blossom, Mint, Mountain included as part of the invention. Tea, Neem leaf, Nettle leaf, New Jersey Tea, Noni tea, Oksusu 0102. In a preferred embodiment of the invention, the cha, Pennyroyal leaf, Pine tea, Qishr, Red clover tea, Red plant is tea (Camelia sinensis), including white tea, yellow raspberry leaf, Roasted barley tea, Roasted wheat, Rooibos tea, green tea, oolong tea, black tea, and/or pu-erh tea, and the (Red Bush), Rose hip, Roselle petals (species of Hibiscus; like, including mixtures or blends thereof. aka Bissap, Dah, etc.), Rosemary, Sagebrush, California (0103. In a further embodiment, the invention relates to a Sagebrush, Sage, Sakurayu, Salvia, Scorched rice, Skullcap. fiber-web comprising from about 5% to about 100% (w/w)), Serendib (tea), Sobacha, Spicebush (Lindera benzoin), preferably at least 10%, at least 20%, at least 30%, at least Spruce tea, Staghorn Sumac fruit, Stevia, St. John's Wort, Tea 40%, at least 50%, at least 60%, at least 70%, at least 80%, at (Camelia sinensis), Thyme, Tulsi, Holy Basil, Uncaria least 90%, or 100%, fibers of fruits, herbs, medicinal plants, US 2014/0295.049 A1 Oct. 2, 2014

tea, vegetables and/or spices. In one embodiment, the fiber the soluble portion (plant extract) of said fruits, herbs, medici web further comprises cellulosic and/or synthetic fibers, and nal plants, or tea, or which is not impregnated. The tea bag fibers of fruits, herbs, medicinal plants, tea, vegetables and/or may be empty or filled, ie. the tea bag may further comprise spices in a ratio of for example: 40/60 (w/w), 60/40 (w/w) or inside a sample orportion of fruits, herbs, medicinal plants, or 20/80 (w/w). In another embodiment of the invention, the tea, such as in the form of tea leaves, tea dust or the like. Even fiber-web of the present invention is obtainable by the method though the tea bag may be produced industrially on conven disclosed herein, namely as an intermediate product in step d) tional tea bagging machines, in this embodiment, the product of the said method. is made from entirely natural products, most preferably the 0104. The invention further relates to a composition for same plant or herb as the one used for making the beverage, making a beverage (drink, tea etc.), obtainable by the method wherein the product avoids using conventional cellulose of the present invention disclosed herein. based tea bags. 0105. The invention also includes the use of the composi 0114. In one embodiment, the tea bag may be impregnated tion of the invention for making a beverage (drink, tea etc.), or with tea extract, wherein said product provides an increased broth, or for culinary use or use in cooking, respectively, i.e. tea aroma when making the infusion, in particular when the as a herb and spice mixture Such as abouquet garni instead of tea bag is filled with, for example, tea leafs or tea dust. In a a conventional bouquet garni, as described in this description. preferred embodiment, the tea bag comprising the fiber-web Specifically, the invention includes the use of the composition referred to herein, is impregnated with the soluble portion of of the invention for as a drink (beverage), as a food or food a certain kind of tea (tea extract) and also filled with the same product, for culinary or cooking purposes, or for medicinal or kind of tea, for example in the form of tea leafs or tea dust. aromatic applications and the like, as described above and in Alternatively, the impregnation can be made using a different the following description and examples. plant or herb as used for the filling of the bag, such as, for 0106 Also included is a beverage obtainable by contact example, the rind of the bergamot orange, a fragrant citrus ing water with the composition of the invention. fruit typically used to provide the distinctive flavour and 0107. In one embodiment of the invention, the fiber-web aroma of Earl Grey tea. In this case, Earl Grey tea products comprises from about 5% to about 100% (w/w)), preferably can be prepared from unflavoured tea leaves, simply by add at least 10%, at least 20%, at least 30%, at least 40%, at least ing the flavour and aroma of the bergamotte orange in the 50%, at least 60%, at least 70%, at least 80%, at least 90%, or form of the tea bag coating. This procedure facilitates the 100%, fibers of fruits, herbs, medicinal plants, tea, vegetables production process, as the tea company is not required to and/or spices. For certain applications, the fiber-web may aromatize different batches of tea but can simply use non further comprise cellulosic and/or synthetic fibers. In a par aromatized tea instead, the latter of which is packaged into tea ticular embodiment, the fiber-web comprises fibers of (i) bags specifically aromatized using different impregnations. fruits, herbs, medicinal plants, and/or tea, vegetables and/or In another embodiment applying this principle, a mixture of spices and (ii) cellulosic fibers and/or synthetic fibers in a teas and/or other plants can be utilized for making tea bags, ratio of 40/60 (w/w), 60/40 (w/w) or 80/20 (w/w). where tea is placed into the tea bag, wherein the tea bag is 0108. The invention further relates to a fiber-web, obtain made, for example, of mint leaves. able by the method of the invention, namely in step d). 0115 Alternatively, the tea product or container of the 0109. In some embodiments of the invention, the fiber invention is provided in the form of a tea pod, tea pad or tea web further comprises a coating or impregnation with soluble capsule instead of a tea bag. Such as for either direct immer portion (plant extract) of fruits, herbs, medicinal plants, or sion or to be used in connection with conventional tea tea. machines or coffee brewing machines (such as Nestlé Spe 0110. The coating or impregnation is obtained by various cial.T(R), or Nespresso(R). methods known to the skilled person, such as applying to or 0116. The products of the invention enable a more efficient treating the fiber-web or sheet-like structure with a plant infusion (100% solubles are extracted from the plant) in the extract, Such as in a bath or by special application means, such sense that more solubles can be released than natural plant as sprayers. In addition, various other ingredients, such as ingredients for a given weight of material. The products also flavor or color treatments, can also be applied to the web. If provide a faster infusion (than with a conventional infusion applied with the soluble portion and/or other ingredients, the made from the vegetal material in its natural non converted fibrous sheet material can, in Some embodiments, then be form). Specifically, the compositions of the invention have dried using, for example, a tunnel dryer, to provide a sheet improved efficiency in boiling water or in non-heated water or having a typical moisture content of less than 20% by weight, water at room temperature. and particularly from about 9% to about 14% by weight. 0117 The process for making the compositions of the 0111. The invention thus also relates to an impregnated or invention also allows for specifically adjusting the final com coated fiber-web, obtainable by the method of the invention, position of the products, such as to remove from the soluble or namely in step g). the non-soluble portion(s) for example foreign matters, com 0112 According to a further embodiment, the fiber-web of ponents altering taste and/or odor, or caffeine, nicotine, pes the invention further comprises a coating or an impregnation ticides, aluminum, heavy metals, mycotoxins, toxicants and with the soluble portion (plant extract) of said fruits, herbs, allergenic molecules Such as coumarin, farnesol, geraniol, medicinal plants, or tea. In another embodiment of the inven limonene, linalol, Safrole, methyleugenol, or by adding to the tion, the fiber-web of the present invention is obtainable by soluble or the non-soluble portion(s) for example desirable the method disclosed herein, namely as the end product in additives, such as Sweeteners, Sugars, flavors, casings, Vita step g) of said method. mins, colorants, minerals, taste enhancers. 0113. In a further embodiment, the invention relates to a 0118. In another embodiment, the soluble portion in the tea product or container, which is a tea bag comprising the reconstituted material of the invention can be precisely fiber-web referred to herein, which is either impregnated with adjusted (decreased as compared to standard level, at stan US 2014/0295.049 A1 Oct. 2, 2014

dard level, or increased as compared to standard level). A key tha spp.) with natural green tea material, in order to improve benefit is that the level of ingredients in the reconstituted the quality (such as the chemical constitution, the consistency material can be precisely increased to a level higher than in or sensory profile and characteristics) of the product or blend. the original natural form, thus allowing for more concentrated 0.124. It has been found that some beverages are particu (more intense) drinks, teas or broths. The adjustment of ingre larly less astringent and bitter when prepared from the recon dients can also guarantee a consistent, standardized level of stituted plant material or product of the invention as com delivered ingredients to compensate natural variations of pared to original material from which the reconstituted plant active ingredients in plants. material or product of the invention was prepared. This is, for 0119 Preferably, the method of the invention also allows example, the case for green tea, which is less astringent and for reduction of undesired compounds from the material. Such bitter when made from a reconstituted green tea product as to selectively remove undesired components (such as, for according to the invention as compared to a conventional example but not limited to, natural ingredients, caffeine, nico infusion of green tea. tine, aluminum, heavy metals, pesticides, impurities or the 0.125. The production method also provides for reducing like). For example, it is possible to remove components from microbiological load of the final products because of the high either the soluble portion (plant extract) or from the non temperatures during the papermaking process. soluble portion (solid plant particles) or both by liquid-liquid 0.126 The products of the invention provide a light mate extraction, physical adsorption, centrifugation, chromatogra rial having a small Surface, which allows economic packag phy, crystallization, decantation, by use of a demister, drying, ing/shipping. For the consumer, the products of the invention distillation, electrophoresis, elutriation, evaporation, Solid are easy to transport and easy to use. Specifically, it has been phase or liquid-liquid extraction, flotation, flocculation, fil found that the products of the invention are easily infusible in tration (for example using membranes), vapor-liquid separa even coldwater. This has particular advantages for consumers tion, and/or Sublimation and other means well known to the in cases where no heating or electricity is available for pre skilled person, preferably before applying the plant extract to paring hot water. the base web. I0127. The products are further available in all shapes, 0120 In connection with adding ingredients, extracts of dimensions and formats, such as sheets, leafs (or leaf-like different sources and origins, flavors, coloring agents or the shapes), Sticks, bands, cups, mugs, bowls, flasks, kettles, like may be used, such as clorophyll, anthocyans, caramel, bottles or the like, straws or tubes, discs or sheets and the like, caroteinoids. For example, when using tea or herbs it is pos and can be customized with a logo. These products are con sible to include L-menthol at various quantities (such as 6% venient for the customer to be put or dipped into hot or cold or 15%) in the finished product. Products so obtained have a water to produce the beverage of interest. Alternatively, hot or distinctive taste and aroma of menthol. In one embodiment, cold water is poured into or injected into said cups, mugs, eugenol, thymolor plant extracts/concentrates can be added bowls, flasks, kettles, bottles or the like, to produce the bev to the reconstituted bouquet garni of the invention. erage of interest. In the case of Straws or tubes impregnated 0121 The present invention also allows to blend various with the desired plant extract on the inner side of the straw or plants and herbs. In one example, instead of using single tube, infusion occurs when Sucking cold or hot liquid (e.g. plants, such as tea or mint leaves, tea may be replaced by a water) through the straw or tube. Alternatively, the straw or mixture of for example, 50% tea and 50% mint leaves (w/w); tube is simply placed in cold or hot water, Such as for example 50% verbena and 50% mint (w/w); 30% cinnamon and 30% in a kettle or glass, to produce the beverage or broth of tea and 10% licorice and 10% chamomile and 10% red vine interest. In the case of cups, mugs, bowls, flasks, kettles, and 10% roobois (w/w); and many other combinations. bottles or the like, preferably (only) the inner side of the cups, 0122) The combination of different plant materials mugs, bowls, flasks, kettles, bottles or the like are impreg through the reconstitution process into a single fiber web nated with the plant extract of interest. By pouring cold or hot impregnated with extracts from different plants (the same liquid (such as water) into the cups, mugs, bowls, flasks, plant or blends) offers new taste experiences and additive or kettles, bottles or the like, immersion and infusion take place synergistic effects. For example, it is known that combina to provide the beverage or broth of interest. In one embodi tions of certain plant extracts or combinations of certain plant ment of the invention, the cups, mugs, bowls, flasks, kettles, ingredients have additive or synergistic effects, such as, for bottles or the like are entirely made of the products of the example, a mixture of hops and Valerian extracts for use in invention, i.e. made of the composition of the invention com treating insomnia and vigilance (Blumenthal and al., J. prising a layer of fibrous plant product and a plant extract Herbal Medicine, expanded Commission E monographs, applied thereto. In this case, the cups, mugs, bowls, flasks, American Botanical Council, Austin, 2000,394-400), or mix kettles, bottles or the like are preferably disposable. Thus, the tures of oregano and cranberry extracts for use in treating H. customer would simply need cold or hot liquid, Such as cold pylori infections (Lin et al., Appl. Environ. Microbiol. or hot water, to make the infusion, beverage or broth of December 2005, vol. 71, no. 12, 8558-8564), or different interest. In an alternative embodiment, the products of the mixtures of extracts of S. baicalensis, D. morifolium, G. invention, i.e. the compositions of the invention comprising a uralensis and R. rubescens tested for their additive or syner layer of fibrous plant product and a plant extract applied gistic effect in prostate cancer cell lines (Adams et al., Evid thereto, form the inner coating or lining of cups, mugs, bowls, Based Complement Alternat Med. 2006 March; 3(1): 117 flasks, kettles, bottles or the like. These products may be 124). provided either as disposable, such as (bio-)degradable, or as 0123. In the context of the present invention, the reconsti non-disposable products, depending on the material used for tuted plant material or product of the invention may be used to producing the cups, mugs, bowls, flasks, kettles, bottles or the blend a single plant (or a mixture of different plants) together like. Also, the inner coating or lining of cups, mugs, bowls, with natural materials, such as, for example, reconstituted flasks, kettles, bottles or the like may either be in the form of black tea with natural tea material or reconstituted mint (Men a permanent coating or lining, i.e. fixed to the inner walls of US 2014/0295.049 A1 Oct. 2, 2014

said cups, mugs, bowls, flasks, kettles, bottles or the like, or it 0.132. In sum, the reconstituted plant products of the inven may be in the form of a replaceable product (like a cartridge) tion provide several benefits and advantages. Such as having the same shape as the cup, mug, bowl, flask, kettle, 0.133 the provision of products with higher infusion bottle or the like, in order to be disposed of after use (i.e. after yield and infusion speed (both with boiling water and preparing the infusion, beverage or broth) and replaced by a water at room temperature); new product in order to prepare a new infusion, beverage or 0.134 the provision of a new format to infuse beverages broth. without the need of packages and accessories; 0128. In one embodiment of the invention, the products 0.135 the provision of a preferably dispersible and bio are provided in the form of kits comprising said sheets, leafs degradable product; (or leaf-like shapes), Sticks, bands, cups, mugs, bowls, flasks, 0.136 the ability to adjust the content of active ingredi kettles, bottles or the like, straws or tubes, discs or sheets and ents (such as polyphenols, essential oils and the like) to the like. In one embodiment, the kits may also comprise provide a consistent composition; extracts of plants of interest, suitable for the customer to impregnate said products before making the desired beverage 0.137 the ability to adjust (reduce) the content of undes or broth (i.e., first-time impregnation), or to re-impregnate ired constituents (such as pesticides, caffeine, nicotine, said products after use to make further beverages or broths aluminum, heavy metals, and the like); (i.e., reusable version of a product that was already pre 0.138 the ability to provide new sensory characteristics impregnated before its first use). In one embodiment of said (such as adjusting intensity of flavor, mixture of various kits, the kits comprise various types of plants of interest, i.e. plants and the like); and various different fruits, herbs, medicinal plants, tea, Veg 0.139 reduction of the bacterial load during the manu etables and/or spices, in order to enable the customer to make facturing process. his/her own blends as desired. In this way, the customer is able 0140. The following examples further describe and dem to create his/her flavor or taste. In these kits, the different onstrate embodiments that are within the scope of the present types of plants may be in the form of different sheets, leafs (or invention. The examples are given solely for the purpose of leaf-like shapes), Sticks, bands, cups, mugs, bowls, flasks, illustration, and are not to be construed as limitations of the kettles, bottles or the like, straws or tubes, discs or sheets and present invention since many variations thereof are possible the like, separately pre-impregnated with said different fruits, without departing from its spirit and scope. herbs, medicinal plants, tea, vegetables and/or spices. Alter natively, the different fruits, herbs, medicinal plants, tea, veg EXAMPLES etables and/or spices may be provided in the kits in the form of separate plant extracts (or pre-mixed combinations), in Example 1 order to be used for re-impregnation as described above. 0.141. A tea product was made according to the following 0129. In one embodiment, where the products of the method: A black tea was initially heated at 85°C. for 20 invention are provided in the form of sheets like sheets of minutes with a tea/water ratio of 1 to 5 by weight. This was paper, impregnated with the plant extracts of interest as followed by an extraction step in a hydraulic press to separate described above, the sheets may form separate pages and be the aqueous portion from the tea fiber portion. The recovered put together like pages of a book. For example one or more tea fiber portion was again heated at 85°C. for 10 minutes page of said book may be impregnated with one type of plant with a tea/water ratio of 1 to 5 by weight. After an additional (fruit, herb, medicinal plant, tea, vegetable and/or spice), extraction (by pressing), the samples were then refined in a whereas other pages are impregnated with different types of Valley beater at 1.4% consistency for 10 minutes. After refin plants (fruit, herb, medicinal plant, tea, vegetable and/or ing, cellulosic fibers (a blend of abaca, hardwood and soft spice). The pages that are impregnated with a certain plant wood pulps, with the respective ratios: 60/10/30) were added extract, wherein the extract comprises the extract of either a to the tea fibrous residue with a tea fiber/woodpulp ratio of 5 single plant or a blend of plants, may contain a description of to 1 in weight in order to make hand sheets. The aqueous said plant(s) used for the impregnation of said page. The portion was concentrated in an evaporator to a solid concen description may be written on or printed to said page using tration of 50% and then coated on a hand sheet on a manual food inks or food dyes. In a preferred embodiment of the size-press. The soluble level is typically between 27 and 37% “book' described above, the book is a “tea book', where the in dry finished product. In example 1, soluble level of the impregnations on the individual pages are extracts of differ reconstituted tea was approx. 27%, which is the soluble con ent types of tea, wherein separate pages correspond to sepa tent of conventional tea used as the starting material of the rate types of tea or blends oftea containing said description of experiment. The coated hand sheets were dried on a plate the original tea product used for making the sheets and/or the dryer. impregnations. The sheets or pages of the book are Suitable 0142. The product obtained in this example (reconstituted for the customer to be used for preparing infusions, beverages tea; “B20 sample in the form of discs, containing a coating or broths. In one embodiment, the pages of the book may be made by impregnation with tea extract) was tested for its perforated for easy detaching the pages from the book. properties in preparing tea and compared to a conventional 0130. In the case of teas or other compositions for use in tea product in tea bags. Both products were used to make tea, making beverages, the consumer does not need to use a con and the optical density of the solution (tea) was measured at ventional filter paper (tea bag) for preparing the infusion. 274 nm. For both samples, the total infusion time in hot water Specifically, no other accessory is required (instead of water (90° C.) was 2.5 minutes which usually corresponds to con and a cup or a glass) for making the infusion. Sumer habit. Same weights of tea material and identical 0131. In one embodiment, the composition offers a high experimental conditions were used: a beaker containing 200 level of biodegradability, for example by allowing the com ml water (ref. Cristaline) was heated at 90°C. At T=0, ie. upon posting of tea bags. start of the experiment, heating was stopped and the tea bag US 2014/0295.049 A1 Oct. 2, 2014

was immersed into water. A rotary magnet was used to 0151. As in example 2, the optical densities were mea homogenize the content of the beaker during the entire Sured over time. The experimental set-up was identical to experiment. example 2, except for the fact that water at room temperature 0143 Samples of water were taken regularly, every 30 (20° C.) was used instead of hot water (90° C.). For the seconds and up to 3 minutes. Then, the optical density of the reconstituted tea product, an optical density of 0.3 was sample was determined using a spectrophotometer at the reached within about 30 seconds (0.6 within about 2 minutes) wavelength of 274 nm (maximum absorption of caffeine). from contacting the same with water, whereas the conven The reference/blank test was run with a sample of clear water tional tea bag required about 6 times longer to provide the (Cristaline) heated at 90° C. optical density of 0.3. The result is graphically shown in FIG. 0144. The optical densities measured (after 3 minutes of 3. infusion) for the reconstituted tea product were 0.69, whereas 0152 The example demonstrates that even in cold water for the conventional tea bag 0.63 was measured. The result is the reconstituted tea product provides faster infusion than graphically shown in FIG. 1. Thus, for reconstituted tea conventional tea in tea bags. At 20° C., the extraction ratio (B20), a higher infusion rate of solubles was obtained as with after 3 minutes of infusion is much better than standard prod the conventional product in tea bags. The extraction ratio in uct (+100%). Also, the extraction ratio of the reconstituted tea this test was +10% as compared to the conventional product in material at 20°C. is similar to the extraction ratio at 90° C. tea bags. The reconstituted tea enabled a more efficient infu 0153. Similar results were obtained when reconstituted tea sion (100% solubles are extracted from the plant); using the was compared to tea in loose form. Also, similar results were same amount of material, more solubles could be released obtained with reconstituted products made from herbs as from reconstituted tea than from natural tea. compared to conventional herbal tea products. 0145 Similar results were obtained with different infusion Example 4 times, or when reconstituted tea was compared to tea in loose 0154 The following example demonstrates that the deliv form. Also, similar results were obtained with reconstituted ery of solubles and active ingredients can be easily adjusted in products made from herbs as compared to conventional the manufacturing process (either decreased or increased as herbal tea products. compared to a given standard). 0.155. As control, a conventional tea was used containing Example 2 solubles in an amount of 26% (w/w). The soluble content was measured by determining the weight of a given sample before 0146 The product of example 1 (B20) was used to deter and after extraction. In a separate experiment, a portion of the mine the infusion rate as compared to conventional tea in tea same tea was subjected to a manufacturing process similar to bags. example 1. The amount of solubles was adjusted in three 0147 The optical densities were measured over time. The different runs to 5% (w/w; decreased level), to 26% (w/w: experimental set-up was identical to example 1. For the standard level) and to 50% (w/w; increased level) by adjusted reconstituted tea product, an optical density of 0.6 was the coating ratio during impregnation. reached within 20 seconds from contacting the same with 0156 The experiment demonstrates that the reconstituted water, whereas about 2 minutes were required to obtain the product can be used to provide a consistent, standardized same optical density using the conventional tea bag. The delivery level of soluble/active ingredients as compared to the result is graphically shown in FIG. 2. natural products that generally show an inherent variability. 0148. The example demonstrates that the reconstituted tea product provides faster infusion than conventional tea in tea Example 5 bags. 0157 Following the method disclosed for the product of 0149 Similar results were obtained when reconstituted tea example 1 (B20), similar products were obtained and tested. was compared to tea in loose form. Also, similar results were In these tests, different reconstituted tea products, i.e. recon obtained with reconstituted products made from herbs as stituted material constituted by the base web impregnated compared to conventional herbal tea products. with the solubles portion of the original material, were pro duced and compared to conventional tea, either in loose form Example 3 or in the form of tea bags. The reconstituted tea products varied in the solubles coating ratio, i.e. the amount of solubles 0150. The product of example 1 (B20) was used to deter coated onto the base web of reconstituted tea (dry basis mine its infusion properties at different temperatures as com weight of reconstituted plant material in g/m). pared to conventional tea in tea bags 0158. The following products were prepared and tested:

Amount of solubles (=coating ratio for Sample # Description Format Dry basis weight reconstituted samples) 1 Original vegetal, Loose l Around 30% unwrapped 2 The same vegetal as above Tea bag l Around 30% but in tea bag (same plant (double and same origin as 1) chamber) 3 Standard reconstituted disks Standard (100gsm) Same as original vegetal vegetal (same plant and (30%) same origin as 1 & 2) ie new delivery device US 2014/0295.049 A1 Oct. 2, 2014 13

-continued

Amount of solubles (=coating ratio for Sample # Description Format Dry basis weight reconstituted Samples) 4 Adjusted reconstituted disks standard Decreased vs standard vegetal (same plant and (20%) same origin as 1 & 2) 5 Adjusted reconstituted disks standard increased vs standard vegetal (same plant and (50%) same origin as 1 & 2) 6 Adjusted reconstituted disks Decreased vs Same as original vegetal vegetal (same plant and standard (60gsm) (30%) same origin as 1 & 2)

0159 Specifically, sample #3 was compared with samples Example 7 #1 and #2; sample #3 was compared with samples #4 and #5; 0.165. In another trial, the fiber web used for making the tea and sample #3 was compared with sample #6. bags of example 7 was impregnated with tea extract obtained 0160 The comparison of the properties of the products in the extraction step coming from starting material. The tea similar to the experiments performed in examples 1 to 4 bags were additionally filled with tea. The amounts of coating confirm the results in examples 1 to 4, namely that reconsti varied from 5% to 50% of the total weight. tuted tea provides a better ratio of extraction and faster extrac 0166 In separate tests, fiber webs were made from tea tion, even at low temperature (water at room temperature)and (Camelia sinensis) or herbs used for producing herbal teas. allows to adjust the amount of Solubles/active ingredients 0.167 Infusion performance was measured and compared released upon infusion. to conventional tea bags/herbal tea bags containing the same amount of tea/herbal tea. The measurements were similar to Example 6 examples 1 and 2. 0168 Again, more solubles were released, and infusion 0.161 Tea bags were made from tea material, which was rates were faster for the reconstituted, impregnated tea bags mixed in various batches with a blend of cellulose fibers than for the conventional tea bags due to the additional release (abaca, hardwood and Softwood pulps, with the respective of tea soluble from the coating, in addition to natural infusion ratios: 60/10/30). As in example 1: a black tea was initially coming from the tea which is contained in the bag. The heated at 85°C. for 20 minutes with a teafwater ratio of 1 to additional delivery of solubles provides a distinctive stronger 5 by weight. This was followed by an extraction step in a taSte. hydraulic press to separate the aqueous portion from the tea 0169. In one trial, an tea bag was made from tea, impreg fiberportion. The recovered tea fiber portion was again heated nated with tea extract as described above in this example. In at 85°C. for 10 minutes with a tea/water ratio of 1 to 5 by infusion tests using water at 90° C., the product released 35% weight. After an additional extraction (by pressing), the (w/w) tea solubles into the water. samples were then refined in a Valley beater at 1.4% consis tency for 10 minutes. After refining, cellulosic fibers (a blend Example 8 of abaca, hardwood and softwood pulps, with the respective ratios: 60/10/30) were added to the tea fibrous residue at 0170 In one experiment, two different products were pro various levels in order to prepare the different samples and duced: product C1 in the form of a tea bag, containing about make hand sheets. Hand sheets were later dried on a plate 5% solubles (w/w), with a dry basis weight of approx. 120 dryer. g/m (w/w) and product B20 in the form of a tea bag, con taining about 5% solubles (w/w), with a dry basis weight of 0162. It is possible to make tea bags from a fiber web approx. 60 g/m (w/w). The tea bags were not filled with tea. produced with an adjustable proportion of tea fibers or herb 0171 Infusion performance under identical conditions fibers (from 5% to 80% of the total weight), mixed with was measured and compared for samples C1 and B20 similar cellulosic and/or synthetic fibers. The proportion of tea or to examples 1 and 2. The results which are graphically shown herb fibers can be distinctively high. in FIG. 5 demonstrate that the release of tea solubles can be 0163. During the first trial, the ratio of tea/cellulosic fibers also driven by the basis weight of the finished product. was 40/60 (w/w); in a second trial the ratio was 60/40 (w/w) and in a third trial, the ratio was 80/20 (w/w). The fibrous web Example 9 used for making the tea bags was not impregnated but the tea 0172 Example 1 described above was repeated with the bags were filled with tea (taken from conventional tea bags). additional use of a wet strength agent (here: cationic polya Their infusion performance was compared to conventional mide amine resin), in order to reduce potential degradation of tea bags containing the same amount of tea. The measure some of the reconstituted material in water. The wet strength ments were similar to examples 1 and 2. agent was added to the fibrous portion. 0164. The infusion performance of the sample corre 0173 A tea product was made according to the following sponding to the 80/20 ratio (Trial C1) matched with the infu method: A black tea was initially heated at 85°C. for 20 sion performance of conventional cellulosic tea bags (con minutes with a tea/water ratio of 1 to 5 by weight. This was trol) as measured by optical density. The result is graphically followed by an extraction step in a hydraulic press to separate shown in FIG. 4. the aqueous portion from the tea fiber portion. The recovered US 2014/0295.049 A1 Oct. 2, 2014

tea fiber portion was again heated at 85°C. for 10 minutes 0182. The products (A, C and D) obtained in this example with a tea/water ratio of 1 to 5 by weight. After an additional were tested for their properties in preparing tea and com extraction (by pressing), the fibrous portion was then refined pared. Both products were used to make tea, and the optical in a Valley beater at 1.4% consistency for 10 minutes. After density of the solution (tea) was measured at 274 nm. For all refining, cellulosic fibers (a blend of abaca, hardwood and samples, the total infusion time in hot water (90° C.) was 5 softwood pulps, with the respective ratios: 60/10/30) were minutes. Same weights of tea material (2.5 grs) and identical added to the tea fibrous residue with a tea fiber?woodpulp experimental conditions were used: a beaker containing 500 ratio of 5 to 1 in weight and a wet strength agent was then ml water was heated at 90° C. At T=0, ie. upon start of the added to the fibrous portion at a level of 5% w/w in order to experiment, heating was stopped and a tea strip was immersed make hand sheets. The aqueous portion was concentrated in into water. A rotary magnet was used to homogenize the an evaporator to a solid concentration of 50% and then coated content of the beaker during the entire experiment. on a hand sheet on a manual size-press. The Soluble level is 0183 Samples of water were taken regularly and up to 5 typically between 27 and 37% in dry finished product. In this minutes. Then, the optical density of the sample was deter example, soluble level of the reconstituted tea was approx. mined using a spectrophotometer at the wavelength of 274 27%, which is the soluble content of conventional tea used as nm (maximum absorption of caffeine). The reference/blank the starting material of the experiment. The coated hand test was run with a sample of clear water heated at 90° C. sheets were dried on a plate dryer. 0.184 The result is graphically shown in FIGS. 8 and 9. 0.174 Infusion trials were run in hot water (approx. 90° C.) 0185 FIG. 8: Reconstituted tea (D high soluble content) and product with wet strength agent showed less degradabil shows a higher infusion level of tea solubles than C (standard ity into water than same material without agent. soluble level). In order to reach an infusion level of 8.3 (ex 0175 FIG. 6 shows reconstituted tea in one example with pressed by 10x optical density at 274 nm), it takes 300 sec out the use of a wet strength agent after 3 mins of infusion. with sample C whereas only 40 sec are needed for D material The photograph shows that material is degraded. (87% faster). Sensory evaluation performed by tea panel 0176 FIG. 7 shows reconstituted tea in this example with group also showed a stronger tea flavor and taste with D than the use of a wet strength agent after 3 mins of infusion. The with Cafter 5 mins infusion. This demonstrates that tea infu photograph shows that the material is Substantially unde sion taste can be adjusted thanks to soluble content of recon graded. stituted tea material. 0186 FIG. 9 shows that Reconstituted tea A with a lower Example 10 basis weight shows a faster infusion level of tea solubles than C. Figures show that infusion rate of 8.3 (expressed by 10x 0177. In order to determine the effect of reconstituted tea optical density at 274 nm) is reached in 120 sec for A sample soluble content and the dry basis weights on the infusion whereas 300 sec are needed for C. Infusion with A is 60% profile, a tea product was made according to the following faster than with C. Actually, a lower basis weight for a given method: A black tea was initially heated at 85°C. for 20 weight of material entails a more important contact Surface minutes with a tea/water ratio of 1 to 5 by weight. This was which, at the end, improves infusion kinetics. followed by an extraction step in a hydraulic press to separate the aqueous portion from the tea fiber portion. The recovered Example 11 tea fiber portion was again heated at 85°C. for 10 minutes with a tea/water ratio of 1 to 5 by weight. After an additional 0187. In order to determine the effect of the reconstitution extraction (by pressing), the fibrous portion was then refined process on the green tea infusion sensory profile, a tea product in a Valley beater at 1.4% consistency for 10 minutes. After was made according to the following method: a green tea refining, cellulosic fibers (a blend of abaca, hardwood and (Sencha from China) was initially heated at 85°C. for 20 softwood pulps, with the respective ratios: 60/10/30) were minutes with a tea/water ratio of 1 to 5 by weight. This was added to the tea fibrous residue with a tea fiber?woodpulp followed by an extraction step in a hydraulic press to separate ratio of 5 to 1 in weight and a wet strength agent was then the aqueous portion from the tea fiber portion. The recovered added to the fibrous portion at a level of 5% w/w in order to tea fiber portion was again heated at 85°C. for 10 minutes make hand sheets. The aqueous portion was concentrated in with a tea/water ratio of 1 to 5 by weight. After an additional an evaporator to a solid concentration of 50% and then coated extraction (by pressing), the fibrous portion was then refined on a hand sheet on a manual size-press. The Soluble level is in a Valley beater at 1.4% consistency for 10 minutes. typically between 27 and 37% in dry finished product. In this 0188 After refining, cellulosic fibers (a blend of abaca, example, the following products were prepared: hardwood and softwood pulps, with the respective ratios: 60/10/30) were added to the tea fibrous residue with a tea 0.178 Product A: soluble level of the reconstituted tea was fiber?woodpulp ratio of 5 to 1 in weight and a wet strength 22%, which is the soluble content of conventional tea used as agent was then added to the fibrous portion at a level of 5% the starting material of the experiment. Dry basis weight of W/w in order to make hand sheets. The aqueous portion was the material was 70 grs perm (dry basis); concentrated in an evaporator to a solid concentration of 50% 0179 Product C: soluble level of the reconstituted tea was and then coated on a hand sheet on a manual size-press. In this 22%, which is the soluble content of conventional tea used as example, the product was produced at 36% extract content, the starting material of the experiment. Dry basis weight of which is the soluble content of the starting material of the this material was 170 grs per m (dry basis) which is 143% experiment. The coated hand sheets were dried on a plate higher than A. dryer. 0180 Product D: soluble level of the reconstituted tea was 0189 The product obtained in this example was tested for 38% which is 73% higher than A. Dry basis weight of D its sensory properties and compared to natural tea material material was 170 grs per m (dry basis) also used for the experiment as described above. Both products 0181. The coated hand sheets were dried on a plate dryer. were used to make tea. For all samples, the total infusion time US 2014/0295.049 A1 Oct. 2, 2014

in hot water (90° C.) was 5 minutes. Same weights of tea nm (maximum absorption of lutein). The reference/blank test material (2 grs) and identical experimental conditions were was run with a sample of clear water heated at 90° C. used: a beaker containing 200 ml water was heated at 90° C. 0196. The infusion performance for reconstituted Rooibos and tea materials were immersed into water. Then, after 5 material is graphically shown in FIG. 12. Infusions of rooibos minutes, sensory profile of both products was performed. The products are comparable. However, it is demonstrated that result is graphically shown in FIG. 10. reconstituted rooibos offers a more complete extraction. After 0190. The experiment shows that the odor, color and taste 5 mins infusion, optical density of liquor made of reconsti are higher in the reconstituted tea than in the natural material. tuted rooibos is 1.1 compared 0.9 for original material However, astringency and bitterness are significantly lowerin (+22%). the reconstituted tea than natural material. Example 13 Example 12 Reconstitution of Thyme Leaves Reconstitution of Rooibos Leaves 0.197 A reconstituted product was made according to the 0191) A reconstituted product was made according to the following method: Thyme (Thymus vulgaris) was initially following method: Rooibos (Aspalathus linearis) was ini heated at 85°C. for 20 minutes with a thyme/water ratio of 1 tially heated at 85°C. for 20 minutes with a rooibos/water to 5 by weight. This was followed by an extraction step in a ratio of 1 to 5 by weight. This was followed by an extraction hydraulic press to separate the aqueous portion from the step in a hydraulic press to separate the aqueous portion from thyme fiber portion. The recovered thyme fiber portion was the rooibos fiber portion. The recovered rooibos fiber portion again heated at 85°C. for 10 minutes with a thyme/water ratio was again heated at 85°C. for 10 minutes with a rooibos/ of 1 to 5 by weight. After an additional extraction (by press water ratio of 1 to 5 by weight. After an additional extraction ing), the fibrous portion was then refined in a Valley beater at (by pressing), the fibrous portion was then refined in a Valley 1.4% consistency for 10 minutes. After refining, cellulosic beater at 1.4% consistency for 10 minutes. After refining, fibers (a blend of abaca, hardwood and softwood pulps, with cellulosic fibers (a blend of abaca, hardwood and softwood the respective ratios: 60/10/30) were added to the thyme pulps, with the respective ratios: 60/10/30) were added to the fibrous residue with a thyme fiber/woodpulp ratio of 5 to 1 in rooibos fibrous residue with a rooibos fiber/woodpulp ratio of weight and a wet strength agent was then added to the fibrous 5 to 1 in weight and a wet strength agent was then added to the portionata level of 5% w/w in order to make hand sheets. The fibrous portion at a level of 5% w/w in order to make hand aqueous portion was concentrated in an evaporator to a solid sheets. The aqueous portion was concentrated in an evapora concentration of 50% and then coated on a hand sheet on a torto a solid concentration of 50% and then coated on a hand manual size-press. In this example, the product was produced sheet on a manual size-press. In this example, the product was at 30% extract content, which is the soluble content of the produced at 22% extract content, which is the soluble content starting material of the experiment. The coated hand sheets of the starting material of the experiment. The coated hand were dried on a plate dryer. sheets were dried on a plate dryer. 0198 The product obtained in this example was tested for 0.192 The product obtained in this example was tested for its sensory properties and compared to natural thyme material its sensory properties and compared to natural rooibos mate used for the experiment as described above. Both products rial used for the experiment as described above. Both prod were used to make a thyme beverage. For all samples, the total ucts were used to make a rooibos beverage. For all samples, infusion time in hot water (90° C.) was 5 minutes. Same the total infusion time in hot water (90° C.) was 5 minutes. weights of thyme material (2 grs) and identical experimental Same weights of rooibos material (2 grs) and identical experi conditions were used: a beaker containing 200 ml water was mental conditions were used: a beaker containing 200 ml heated at 90° C. and thyme materials were immersed into water was heated at 90° C. and rooibos materials were water. Then, after 5 minutes, sensory profile of both products immersed into water. Then, after 5 minutes, sensory profile of was performed. The result is graphically shown in FIG. 13. both products was performed. The result is graphically shown 0199 The experiment shows that that the color is rather in FIG. 11. yellow for the reconstituted thyme and rather green for the 0193 The experiment demonstrates that reconstituted natural leaves. Global odor and herbal notes are higher for the rooibos tea shows a stronger taste than original material. natural thyme. However, the taste of thyme is higher in the Moreover, color is stronger. reconstituted material. 0194 The reconstituted rooibos obtained in this example 0200. The reconstituted thyme obtained in this example and its original material were tested for their properties in and its original material were tested for their properties in preparing infusion and compared. Both products were used to preparing infusion and compared. Both products were used to make infusion, and the optical density of the solution was make infusion, and the optical density of the solution was measured at 450 nm. For all samples, the total infusion time in measured at 326 nm. For all samples, the total infusion time in hot water (90° C.) was 5 minutes. Same weights of materials hot water (90° C.) was 5 minutes. Same weights of materials (2.5 grs) and identical experimental conditions were used: a (2.5 grs) and identical experimental conditions were used: a beaker containing 500 ml water was heated at 90° C. At T=0, beaker containing 500 ml water was heated at 90° C. At T=0, ie. upon start of the experiment, heating was stopped and a ie. upon start of the experiment, heating was stopped and a reconstituted rooibos strip was immersed into water. A rotary reconstituted thyme strip was immersed into water. A rotary magnet was used to homogenize the content of the beaker magnet was used to homogenize the content of the beaker during the entire experiment. during the entire experiment. 0.195 Samples of water were taken regularly and up to 5 0201 Samples of water were taken regularly and up to 5 minutes. Then, the optical density of the sample was deter minutes. Then, the optical density of the sample was deter mined using a spectrophotometer at the wavelength of 450 mined using a spectrophotometer at the wavelength of 326 US 2014/0295.049 A1 Oct. 2, 2014

nm (maximum absorption of roSmarinic acid). The reference? minutes. After refining, cellulosic fibers (a blend of abaca, blank test was run with a sample of clear water heated at 90° hardwood and softwood pulps, with the respective ratios: C. The result is shown in FIG. 14. 60/10/30) were added to the blend fibrous residue with a 0202 FIG. 14 shows that reconstituted thyme infusion blend fiber?woodpulp ratio of 5 to 1 in weight and a wet occurs very quickly. After 90 sec infusion, optical density of strength agent was then added to the fibrous portion at a level original material is 2.3 whereas liquor from reconstituted of 5% w/w in order to make hand sheets. The aqueous portion thyme optical density is 5.3 which is 130% higher. was concentrated in an evaporator to a solid concentration of 50% and then coated on a hand sheet on a manual size-press. Example 14 In this example, the product was produced at 34% extract content which is the balanced soluble content of the materials Reconstitution of Thyme and Black Tea Leaves of the experiment. The coated hand sheets were dried on a 0203) A reconstituted product was made according to the plate dryer. following method: Thyme (thymus vulgaris) and black tea 0207. The product obtained in this example was tested for (Camelia sinensis) natural leaves were initially blended with its sensory properties and compared to natural tea material a ratio of 50/50 and aforementioned blend was heated at 85° used for the experiment as described above. Both products C. for 20 minutes with a blend/water ratio of 1 to 5 by weight. were used to make tea. For all samples, the total infusion time This was followed by an extraction step in a hydraulic press to in hot water (90° C.) was 5 minutes. Same weights of tea separate the aqueous portion from the blend fiberportion. The material (2 grs) and identical experimental conditions were recovered blend fiber portion was again heated at 85°C. for used: a beaker containing 200 ml water was heated at 90° C. 10 minutes with a blend/water ratio of 1 to 5 by weight. After and tea materials were immersed into water. Then, after 5 an additional extraction (by pressing), the fibrous portion was minutes, sensory profile of both products was performed. The then refined in a Valley beater at 1.4% consistency for 10 result is graphically shown in FIG. 16. minutes. After refining, cellulosic fibers (a blend of abaca, 0208. The experiment shows that the two products are hardwood and softwood pulps, with the respective ratios: very different. The color is rather yellow for reconstituted 60/10/30) were added to the blend fibrous residue with a product and green for the original blend. The taste is on the blend fiber?wood pulp ratio of 5 to 1 in weight and a wet herbal side for the original blend and more on the baked side strength agent was then added to the fibrous portion at a level for the reconstituted material. Globally, taste and odor are of 5% w/w in order to make hand sheets. The aqueous portion higher for the original blend. Taste and odor can, however be was concentrated in an evaporator to a solid concentration of adjusted and increased for the reconstituted material by 50% and then coated on a hand sheet on a manual size-press. increasing soluble content of reconstituted material or by In this example, the product was produced at 25% extract adding ingredients such as food flavors, food dyes or other content, which is the balanced soluble content of thematerials plant extracts having color and aroma properties. of the experiment. The coated hand sheets were dried on a plate dryer. Example 16 0204 The product obtained in this example was tested for its sensory properties and compared to natural blend material Reconstitution of Mint Leaves used for the experiment as described above. Both products 0209. A reconstituted product was made according to the were used to make the infusion. For all samples, the total following method: Mint (Menthaxpiperita) was initially infusion time in hot water (90° C.) was 5 minutes. Same heated at 85°C. for 20 minutes with a mint/water ratio of 1 to weights of material (2 grs) and identical experimental condi 5 by weight. This was followed by an extraction step in a tions were used: a beaker containing 200 ml water was heated hydraulic press to separate the aqueous portion from the at 90° C. and blend was immersed into water. Then, after 5 rooibos fiber portion. The recovered mint fiber portion was minutes, sensory profile of both products was performed. The again heated at 85°C. for 10 minutes with a mint/water ratio result is graphically shown in FIG. 15. of 1 to 5 by weight. After an additional extraction (by press 0205 The experiment shows that color and overall taste ing), the fibrous portion was then refined in a Valley beater at are higher in the reconstituted leaves. Also, thyme and black 1.4% consistency for 10 minutes. After refining, cellulosic tea notes are higher. But the astringency of the product is fibers (a blend of abaca, hardwood and softwood pulps, with lower in the reconstituted material. the respective ratios: 60/10/30) were added to the mint fibrous residue with a mint fiber/woodpulp ratio of 5 to 1 in weight Example 15 and a wet strength agent was then added to the fibrous portion at a level of 5% w/w in order to make hand sheets. The Reconstitution of Thyme and Laurel Leaves aqueous portion was concentrated in an evaporator to a solid (“Bouquet Garni’’) concentration of 50% and then coated on a hand sheet on a 0206. A reconstituted product was made according to the manual size-press. In this example, the product was produced following method: Thyme (Thymus vulgaris) and Laurel at 50% extract content, which is the soluble content of the (Laurus nobilis) natural leaves were initially blended with a starting material of the experiment. The coated hand sheets ratio of 50/50 and aforementioned blend was heated at 85°C. were dried on a plate dryer. for 20 minutes with a blend/water ratio of 1 to 5 by weight. 0210. The product obtained in this example was tested for This was followed by an extraction step in a hydraulic press to its sensory properties and compared to natural mint material separate the aqueous portion from the blend fiberportion. The used for the experiment as described above. Both products recovered blend fiber portion was again heated at 85°C. for were used to make a mint beverage. For all samples, the total 10 minutes with a tea/water ratio of 1 to 5 by weight. After an infusion time in hot water (90° C.) was 5 minutes. Same additional extraction (by pressing), the fibrous portion was weights of mint material (2 grs) and identical experimental then refined in a Valley beater at 1.4% consistency for 10 conditions were used: a beaker containing 200 ml water was US 2014/0295.049 A1 Oct. 2, 2014

heated at 90° C. and mint material was immersed into water. 1 hour. After filtration, caffeine levels in liquors were mea Then, after 5 minutes, sensory profile of both products was sured then through LC-MS method. performed. The result is graphically shown in FIG. 17. 0217. The following samples were produced: 0211. The experiment shows that in the reconstituted 0218 Control: standard tea liquor without activated product, freshness/menthol notes have been reduced VS origi charcoal treatment nal mint material; however, overall taste is stronger. 0219 A: Tea liquor treated with activated charcoal Acti carbone P13 from CECA Example 17 0220 B: Tea liquor treated with activated charcoal Acti carbone 2SW from CECA Reconstitution of Mint (Menthaxpiperita) and Green 0221 C: Tea liquor treated with activated charcoal Acti Tea Leaves (Camelia sinensis) carbone 3SA from CECA 0212. A reconstituted product was made according to the 0222 D: Tea liquor treated with activated charcoal Acti following method: Mint (Menthaxpiperita) and Green Tea carbone CPL from CECA leaves (Camellia sinensis) natural leaves were initially 0223 Caffeine contents in tea liquors are as follows: blended with a ratio of 50/50 and aforementioned blend was 0224 Control: 22700 mg/Kg heated at 85°C. for 20 minutes with a blend/water ratio of 1 0225. A: <10 mg/Kg to 5 by weight. This was followed by an extraction step in a 0226 B: <10 mg/Kg hydraulic press to separate the aqueous portion from the blend 0227 C: <10 mg/Kg fiber portion. The recovered blend fiber portion was again 0228 D: <14 mg/Kg heated at 85°C. for 10 minutes with a blend/water ratio of 1 0229. It can be seen that caffeine levels are strongly to 5 by weight. After an additional extraction (by pressing), reduced by using activated charcoal on tea liquor. the fibrous portion was then refined in a Valley beater at 1.4% consistency for 10 minutes. After refining, cellulosic fibers (a Example 19 blend of abaca, hardwood and softwood pulps, with the respective ratios: 60/10/30) were added to the blend fibrous Reduction of Microbiological Load of Tea Through residue with a blend fiber?wood pulp ratio of 5 to 1 in weight the Reconstituted Process in order to make hand sheets. The aqueous portion was con 0230 Reconstituted tea material produced during experi centrated in an evaporator to a solid concentration of 50% and ment 7 was analyzed VS original tea material. Bacteria counts L-menthol was added to the solution at 6% and then coated on were run (Aerobic Plate Count after 48 hrs at 30° C.). Results a hand sheet on a manual size-press. In this example, the are shown in the following table: product was produced at 35% extract content, which is the balanced soluble content of the materials of the experiment. The coated hand sheets were dried on a plate dryer. Total Aerobic bacteria count (units/grs) 0213. The product obtained in this example was tested for Original tea material 8.3 10? its sensory properties and compared to natural blend material Reconstituted teas 1.410 used for the experiment as described above. Both products were used to make the infusion. For all samples, the total infusion time in hot water (90° C.) was 5 minutes. Same 0231 Results show that reconstitution process does weights of material (2 grs) and identical experimental condi reduce the microbiological load. Temperatures applied all tions were used: a beaker containing 200 ml water was heated along the process have a lethal effect of microorganisms. at 90° C. and blend was immersed into water. Then, after 5 minutes, sensory profile of both products was performed. The Example 20 result is graphically shown in FIG. 18. 0232 Reconstituted material was produced in different physical shapes that provide for different kinds of applica Example 18 tions. Specifically, the products shown in FIG. 19 are examples that allow for convenient preparation of tea infu Removal of Caffeine from Tea Leaves Thanks to the S1O.S. Reconstitution Process 0214. In order to illustrate the potential of the invention to Example 21 reduce the amount of specific components from tea, a treat 0233. A reconstituted product was made according to the ment to decrease caffeine content from tea was developed and following method: coffee (Coffea spp) was initially heated at tested at the lab scale. 60° C. for 20 minutes with a coffee/water ratio of 1 to 5 by 0215 Literature shows that alkaloids compounds such as weight. This was followed by an extraction step in a hydraulic caffeine are extracted in the soluble portion. Therefore, press to separate the aqueous portion from the coffee fiber experiment has been run on the liquor part of tea, after sepa portion. The recovered coffee fiber portion was again heated ration step. at 60° C. for 10 minutes with a coffee/water ratio of 1 to 5 by 0216. A black tea was initially heated at 85°C. for 20 weight. After an additional extraction (by pressing), the minutes with a tea/water ratio of 1 to 5 by weight. This was fibrous portion was then refined in a Valley beater at 1.4% followed by an extraction step in a hydraulic press to separate consistency for 10 minutes. After refining, cellulosic fibers (a the aqueous portion from the tea fiber portion. The aqueous blend of abaca, hardwood and softwood pulps, with the portion of tea was then mixed with activated charcoal in respective ratios: 60/10/30) were added to the coffee fibrous powderform. Approx. 23 g of activated charcoal was added to residue with a coffee fiber?woodpulp ratio of 5 to 1 in weight 500 ml oftea liquor and mixed at 60°C., stirred at 350 rpm for and a wet strength agent was then added to the fibrous portion US 2014/0295.049 A1 Oct. 2, 2014

at a level of 5% w/w in order to make hand sheets. The cataria), Cassia (Cinnamomum aromaticum), Cayenne pep aqueous portion was concentrated in an evaporator to a solid per (Capsicum annuum), Celery leaf (Apium graveolens), concentration of 50% and then coated on a hand sheet on a Celery seed (Apium graveolens), Chervil (Anthriscus cerefo manual size-press. In this example, the product was produced lium), Chicory (Cichorium inty bus), Chili pepper (Capsicum at 30% extract content, which is the soluble content of the spp.), Chives (Allium Schoenoprasum), Cicely, Sweet cicely starting material of the experiment. The coated hand sheets (Myrrhis odorata), Cilantro, coriandergreens, coriander herb were dried on a plate dryer. (Coriandrum sativum), Cinnamon, Indonesian (Cinnamo 0234. The product obtained in this example was tested for mum burmannii, Cassia vera), Cinnamon, Saigon or Viet its properties in preparing coffee and compared to original namese (Cinnamomum loureiroi), Cinnamon, true or Ceylon material. Both products were used to make coffee, and the optical density of the solution (coffee) was measured at 274 (Cinnamomum verum, C. zeylanicum), Cinnamon, white nm. For all samples, the total infusion time in hot water (90° (Canella winterana), Cinnamon myrtle (Backhousia myrtifo C.) was 5 minutes. Same weights of coffee material (2.5 grs) lia), Clary, Clary sage (Salvia Sclarea), Clove (Syzygium aro and identical experimental conditions were used: a beaker maticum), Coriander seed (Coriandrum sativum), Costmary containing 500 ml water was heated at 90° C. At T=0, ie. upon (Tanacetum balsamita), Cuban oregano (Plectranthus start of the experiment, heating was stopped and a coffee Strip amboinicus), Cubeb pepper (Piper cubeba), Cudweed was immersed into water. A rotary magnet was used to (Gnaphalium spp.), Culantro, culangot, long coriander (Er homogenize the content of the beaker during the entire yngium foetidum), Cumin (Cuminum cyminum), Curry leaf experiment. (Murraya koenigii), Curry plant (Helichrysum italicum), Dill seed (Anethungraveolens), Dill herb or weed (Anethum gra 0235 Samples of water were taken regularly and up to 5 veolens), Elderflower (Sambucus spp.), Epazote (Dysphania minutes. Then, the optical density of the sample was deter ambrosioides), Fennel (Foeniculum vulgare), Fenugreek mined using a spectrophotometer at the wavelength of 274 (Trigonella foenum-graecum), File powder, gumbo file (Sas nm (maximum absorption of caffeine). The reference/blank safras albidum), Fingerroot, krachai, temu kuntji (Boesen test was run with a sample of clear water heated at 90° C. bergia rotunda), Galangal, greater (Alpinia galanga), Galan 0236. The result is graphically shown in FIG. 21 below. gal, lesser (Alpinia officinarum), Galingale (Cyperus spp.), 0237 While infusion prepared with original coffee mate Garlic chives (Allium tuberosum), Garlic (Allium sativum), rial is faster during the first 50 seconds, after 1 minute, infu Garlic, elephant (Allium ampeloprasum var. ampeloprasum), sion profiles of both samples are similar. Ginger (Zingiber officinale), Ginger, torch, bunga Siantan 1. A composition for making a beverage, a broth or a (Etlingera elation) (Indonesia), Golpar, Persian hogweed herbal, vegetable and/or spice composition, the composition (Heracleum persicum) (Iran), Grains of paradise (Aframo comprising a layer offibrous plant product and a plant extract mum melegueta), Grains of Selim, Kani pepper (Xylopia applied thereto. aethiopica), Horseradish (Armoraclia rusticana), Houttuynia 2. The composition according to claim 1, wherein the plant cordata (Vietnam), Huacatay, Mexican marigold, mint mari is selected from the group consisting of fruits, herbs, medici gold (Tagetes minuta), Hyssop (Hyssopus officinalis), Indo nal plants, tea, vegetables and/or spices. nesian bay leaf, daun salam (Syzygium polyanthum), Jasmine 3. The composition according to claim 2, wherein the flowers (Jasminum spp.), Jimbu (Allium hypsistum) (Nepal), fruits, herbs, medicinal plants, tea, vegetables and spices are Juniperberry (Juniperus communis), Kaffir lime leaves, Mak selected from artemisia, balm, basil, chamomile, chive, rud lime leaves (Citrus hystrix) (Southeast Asia), Kala zeera cloves, coffee, coriander, dill, garlic, ginger, ginseng, gingko. (or kalajira), black cumin (Bunium persicum) (South Asia), jasmine, lavender, mint, orange blossom, oregano, persil, Kawakawa seeds (Macropiper excelsum) (New Zealand), rooibos, rosa centifolia, rosemary, thyme, turmeric, sage, Kencur, galangal, kentjur (Kaempferia galanga), Keluak, pepper, chili pepper, Stevia rebaudiana, tarragon, white tea, kluwak, kepayang (Pangium edule), Kinh gioi, Vietnamese yellow tea, green tea, oolong tea, black tea, pu-erh tea, balm (Elsholtzia ciliata), Kokam seed (Garcinia indica) (In vanilla, red or green vine, violet and/or willow; and/or dian confectionery), Korarima, Ethiopian cardamom, false Ajwain, carom seeds (Trachyspermum ammi), Akudura cardamom (Aframomum corrorina) (Eritrea), Koseret leaves (Solanum centrale), Alexanders (Smymium Olusatrum), Alka (Lippia adoensis) (Ethiopia), Lavender (Lavandula spp.), net (Alkanna tinctoria), Alligator pepper, mbongo spice Lemon balm (Melissa officinalis), Lemongrass (Cymbo (mbongochobi), hepper pepper (Aframomum danielli, A. cit pogon citratus, C. flexuosus, and other Cymbopogon spp.), ratum, A. extscapum), Allspice (Pimenta dioica), Angelica Lemon ironbark (Eucalyptus staigeriana) (Australia), (Angelica archangelica), Anise (Pimpinella anisum), Ani Lemon myrtle (Backhousia citriodora) (Australia), Lemon seed myrtle (Syzygium anisatum), Annatto (Bixa Orellana), Verbena (Lippia citriiodora), Leptotes bicolor (Paraguay and Apple mint (Mentha suaveolens), Asafoetida (Ferula assa Southern Brazil), Lesser calamint (Calamintha nepeta), nipi foetida), Asarabacca (Asarum europaeum), Avens (Geum tella, nepitella (Italy), Licorice, liquorice (Glycyrrhiza gla urbanum), Avocado leaf (Peresea americana), Barberry (Ber bra), Lime flower, linden flower (Tilia spp.), Lovage (Levis beris vulgaris and other Berberis spp.), Basil, sweet (Ocimum ticum officinale), Mace (Myristica fragrams), Mahlab, St. basilicum), Basil, lemon (Ocimumxcitriodorum), Basil, Thai Lucie cherry (Prunus mahaleb), Marjoram (Origanum majo (O. basilicum var. thyrsiflora), Basil, Holy (Ocimum tenui rana), Marsh mallow (Althaea officinalis), Mastic (Pistacia florum), Bay leaf (Laurus nobilis), Bay leaf, Indian, teipat, lentiscus), Mint (Mentha spp.), Mountain horopito malabathrum, Boldo (Peumus boldus), Borage (Borago offi (Pseudowintera colorata) Pepper-plant (New Zealand), cinalis), Black cardamom (Amomum subulatum, Amomum Musk mallow, abelmosk (Abelmoschus moschatus), Mustard, costatum), Black mustard (Brassica nigra), Blue fenugreek, black, mustard plant, mustard seed (Brassica nigra), Mus blue melilot (Trigonella caerulea), Brown mustard (Brassica tard, brown, mustard plant, mustard seed (Brassica juncea), juncea), Caraway (Carum carvi), Cardamom (Elettaria car Mustard, white, mustard plant, mustard seed (Sinapis alba), damomum), Carob (Ceratonia siliqua), Catnip (Nepeta Nasturtium (Tropaeolum majus), Nigella, kalonji, black cara US 2014/0295.049 A1 Oct. 2, 2014

way, black onion seed (Nigella Saetiva), Njangse, dansang Tea, Neem leaf, Nettle leaf, New Jersey Tea, Noni tea, Oksusu (Ricinodendron heudelotii) (West Africa), Nutmeg (Myris cha, Pennyroyal leaf, Pine tea, Qishr, Red clover tea, Red tica fragrams), Neem, Olida (Eucalyptus Olida) (Australia), raspberry leaf, Roasted barley tea, Roasted wheat, Rooibos Oregano (Origanum vulgare, O. heracleoticum, and other (Red Bush), Rose hip, Roselle petals (species of Hibiscus; species), Orris root (Iris germanica, I. florentina, I. pallida), aka Bissap, Dah, etc.), Rosemary, Sagebrush, California Pandan flower, kewra (Pandanus odoratissimus), Pandan Sagebrush, Sage, Sakurayu, Salvia, Scorched rice, Skullcap. leaf screwpine (Pandanus amaryllifolius, Paprika (Capsi Serendib (tea), Sobacha, Spicebush (Lindera benzoin), cum annuum), Paracress (Spillanthes acmella, Soleracea) Spruce tea, Staghorn Sumac fruit, Stevia, St. John's Wort, Tea (Brazil), Parsley (Petroselinum crispum), Pepper black, (Camelia sinensis), Thyme, Tulsi, Holy Basil, Uncaria white, and green (Piper nigrum), Pepper, Dorrigo (Tasman tomentosa, commonly known as Cat's Claw, Valerian, Ver nia stipitata) (Australia), Pepper, long (Piper longum), Pep bena (Vervains), Vetiver, Wax gourd, Wong Lo Kat, Woo per, mountain, Cornish pepper leaf (Tasmannia lanceolata), druff, and/or Yarrow; and/or Agai (Euterpe oleracea, Alfalfa Peppermint (Mentha piperata), Peppermint gum leaf (Euca (Medicago sativa), Arnica (Arnica Montana, Asthma weed lyptus dives), Perilla, shiso (Perilla spp.), Peruvian pepper (Euphorbia hirta), Astragalus (Astragalus propinquus), Bar (Schinus molle), Pandanus anary lifolius, Brazilian pepper berry (Berberis vulgaris), Belladonna (Atropa belladonna, or Pink pepper (Schinus terebinthifolius), Quassia (Quassia Bilberry (Vaccinium myrtillus), Bitter gourd (Momordica amara) (bitter spice in aperitifs and some beers and fortified charantia), Bitter leaf (Vermonia amygdalina), Bitter orange wines), Ramsons, wood garlic (Allium ursinum), Rice paddy (CitrusXaurantium), Black cohosh (Actaea racemosa), herb (Limnophila aromatica) (Vietnam), Rosemary (Ros Blessed thistle (Cnicus benedictus), Blueberries (genus Vac marinus officinalis), Rue (Ruta graveolens), Safflower cinium), Burdock (Arctium lappa), Cat's claw (Uncaria (Carthamus tinctorius), for yellow color, Saffron (Crocus tomentosa), Cayenne (Capsicum annuum), Celery (Apium sativus), Sage (Salvia officinalis), Saigon cinnamon (Cinna graveolens), Chamomille (Matricaria recutita and Anthemis momum loureiroi), Salad burnet (Sanguisorba minor), Salep nobilis), Chaparral (Larrea tridentata), Chasteberry (Vitex (Orchis mascula), Sassafras (Sassafras albidum), Savory, agnus-castus), Chili (Capsicum frutescens), Cinchona, Clove Summer (Satureja hortensis), Savory, winter (Satureja mon (Syzygium aromaticum), Coffee Senna (Cassia Occidentalis), tana), Silphium, Silphion, laser, laserpicium, lasarpicium Comfrey (Symphytum officinale), Cranberry (Vaccinium mac (Ancient Roman cuisine, Ancient Greek cuisine), Shiso (Pe rocarpon), Dandelion (Taraxacum officinale), Dong quai rilla frutescens), Sorrel (Rumex acetosa), Sorrel, sheep (Angelica sinensis), Elderberry (Sambucus migra), Eucalyp (Rumex acetosella), Spearmint (Mentha spicata), Spikenard tus (Eucalyptus globulus), European Mistletoe (Viscum (Nardostachys grandiflora or N.jatamansi). Star anise (Illi album), Evening primrose (Oenothera spp.), Fenugreek cium verum), Sumac (Rhus coriaria), Sweet woodruff (Ga (Trigonella foenum-graecum), Feverfew (Tanacetum parthe lium odoratum), Szechuan pepper, Sichuan pepper (Zan nium), Flaxseed (Linum usitatissimum), Garlic (Allium sati thoxylum piperitum), Tarragon (Artemisia dracunculus), vum), Ginger (Zingiber officinale), Gingko (Gingko biloba), Thyme (Thymus vulgaris), Thyme, lemon (ThymusXcitri Ginseng (Panax ginseng and Panax quinquefolius), Gold odorus), Turmeric (Curcuna longa), Vanilla (Vanilla plani enseal (Hydrastis Canadensis), Grape (Vitis vinifera), Guava folia), Vietnamese cinnamon (Cinnamomum loureiroi), Viet (Psidium guajava), Hawthorn (specifically Crataegus namese coriander (Persicaria odorata), Voatsiperifery (Piper monogyna and Crataegus laevigata), Hoodia (Hoodia gordo borbonense), Wasabi (Wasabia japonica), Water-pepper, nii), Horse chestnut (Aesculus hippocastanum), Horsetail Smartweed (Polygonum hydropiper), Watercress (Rorippa (Equisetum arvense), Jamaica dogwood (Piscidia erythrina masturtium-aquatica), Wattleseed (from about 120 spp. of or Piscidia piscipula), Kava (Piper methysticum), Kha, Kon Australian Acacia), White mustard (Sinapis alba), Wild betel jac (Amorphophalus konjac), Kratom (Mitragyna speciosa), (Piper sarmentosum) (Southeast Asia), Wild thyme (Thymus Kanna (Sceletium tortuosum), Lavender (Lavandula angus serpyllum), Willow herb (Epilobium parviflorum), Winter tifolia), Lemon (Citrus limon), Licorice root (Glycyrrhiza savory (Satureja montana), Wintergreen (Gaultheria proc glabra), Marigold (Calendula officinalis), Marshmallow (Al umbens), Wood avens, herb bennet (Geum urbanum), Woo thaea officinalis), Milk thistle (Silybum marianum), Neem druff (Galium odoratum), Wormwood, absinthe (Artemisia (Azadirachta indica), Noni (Morinda citrifolia), Oregano absinthium), Yellow mustard (Brassica hirta Sinapis alba), (Origanum vulgare), Papaya (Carica papaya), Peppermint Yerba buena, any of four different species, many unrelated, (Menthaxpiperita). Purple coneflower (Echinacea pur Zaatar (herbs from the genera Origanum, Calamintha, Thy purea), Passion Flower (Passiflora), Red clover (Trifolium mus, and/or Satureia), Zedoary (Curcuma Zedoaria); and/or pratense), Rosemary (Rosmarinus officinalis), Sage (Salvia Anise tea (seeds or leaves), Asiatic penny-wort leaf, Arti officinalis), Syrian Rue (aka Harmal) (Peganum harmala), St. choke tea, Bee Balm, Boldo, Burdock, Caraway tea, Catnip John's wort (Hypericum perforatum), Saw palmetto (Serenoa tea, Chamomile tea, Che Dang tea (Ilex causue leaves), Chi repens), Thunder God Vine (Tripterygium wilfordii), Thyme nese knot-weed tea, Chrysanthemum tea, Cinnamon, Coca (Thymus vulgaris), Tulasi (Ocimum tenuiflorum or Holy tea, Coffee tea leaves and coffee cherry tea, Cerasse, Citrus Basil), Turmeric (Curcuma longa), Umckaloabo (Pelargo peel (includingbergamot, lemon and orange peel), Dandelion nium sidoides), Valerian (Valeriana officinalis), White willow coffee, Dill tea, Echinacea tea, Elderberry, European Mistle (Salix alba), and/or Yerba Santa (Eriodictyon Crassifolium); toe (Viscum album), Essiac tea, Fennel, Gentian, Ginger root, and/or white tea, yellow tea, green tea, oolong tea, black tea, Ginseng, Goji, Hawthorn, Hibiscus, Ho Yan Hor Herbal Tea, and/or pu-erh tea; including mixtures or blends thereof. Honeybush, Horehound, Houttuynia, Hydrangea tea (Hy drangea serrata Amacha), Jiaogulan, Kapor tea, Kava root, 4. The composition according to claim 1, wherein the layer Kratom, Kuzuyu, Labrador tea, Lapacho (also known as offibrous plant product comprises a blend of different plants. Taheebo), Lemon Balm, Lemon and ginger tea, Lemon grass, 5. The composition according to claim 1, wherein the plant Luo hanguo, Licorice root, Lime blossom, Mint, Mountain extract comprises a blend of different plants. US 2014/0295.049 A1 Oct. 2, 2014 20

6. The composition according to claim 1, wherein the layer (Smymium Olusatrum), Alkanet (Alkanna tinctoria), Alligator of fibrous plant product and the plant extract are from the pepper, mbongo Spice (mbongochobi), hepper pepper (Afra same plant or from different plants. momum danielli, A. citratum, A. ex:Scapum), Allspice (Pi 7. The composition according to claim 1, wherein the layer menta dioica), Angelica (Angelica archangelica), Anise of fibrous plant product comprises at least 70% of fibrous (Pimpinella anisum), Aniseed myrtle (Syzygium anisatum), plant product from one plant. Annatto (Bixa Orellana), Apple mint (Mentha suaveolens), 8. The composition according to claim 1, wherein the and Asafoetida (Ferula assafoetida), Asarabacca (Asarum euro the plant extract comprises at least 70% of a plant extract from one plant. paeum), Avens (Geum urbanum), Avocado leaf (Peresea 9. The composition according to claim 6, wherein the at americana), Barberry (Berberis vulgaris and other Berberis least 70% of fibrous plant product and the at least 70% of a spp.), Basil, Sweet (Ocimum basilicum), Basil, lemon (Oci plant extract is from tea. mumxcitriodorum), Basil, Thai (O. basilicum var, thyrsi 10. A method for producing a composition for making a flora), Basil, Holy (Ocimum tenuiflorum), Bay leaf (Laurus beverage, the composition comprising a layer of fibrous plant nobilis), Bay leaf, Indian, teipat, malabathrum, Boldo (Peu product and a plant extract applied thereto, the method com mus boldus), Borage (Borago officinalis), Black cardamom prising the steps of: (Amomum subulatum, Amomum costatum), Black mustard a) extracting components of at least one plant with a sol (Brassica nigra), Blue fenugreek, blue melilot (Trigonella vent; caerulea), Brown mustard (Brassica juncea), Caraway b) separating the Soluble portion (plant extract) from the (Carum carvi), Cardamom (Elettaria cardamomum), Carob non-soluble portion (Solid plant particles); (Ceratonia siliqua), Catnip (Nepeta cataria), Cassia (Cinna c) optionally refining the non-soluble portion; momum aromaticum), Cayenne pepper (Capsicum annuum), d) preparing a sheet-like product from the non-soluble Celery leaf (Apium graveolens), Celery seed (Apium graveO portion; lens), Chervil (Anthriscus cerefolium), Chicory (Cichorium inty bus), Chili pepper (Capsicum spp.), Chives (Allium e) optionally concentrating the soluble portion; Schoenoprasum), Cicely, Sweet cicely (Myrrhis odorata), f) applying the Soluble portion of step b) or concentrated Cilantro, coriandergreens, coriander herb (Coriandrum sati soluble portion of step e) to the sheet of step d); and vum), Cinnamon, Indonesian (Cinnamomum burmannii, g) drying the product of step f) to obtain the composition Cassia vera), Cinnamon, Saigon or Vietnamese (Cinnamo for making a beverage. mum loureirori), Cinnamon, true or Ceylon (Cinnamomum 11. The method of claim 10, wherein the extracting step is verum, C. zeylanicum), Cinnamon, white (Canella win performed using components of a blend of plants. terana), Cinnamon myrtle (Backhousia myrtifolia), Clary, 12. The method of claim 10, wherein the extracting step is Clary sage (Salvia Sclarea), Clove (Syzygium aromaticum), performed using components of a single plant. Coriander seed (Coriandrum sativum), Costmary (Tanace 13. The method of claim 10, wherein the non-soluble por tum balsamita), Cuban oregano (Plectranthus amboinicus), tion of the plant is mixed with the non-soluble portion of at Cubeb pepper (Piper cubeba), Cudweed (Gnaphalium spp.), least one further plant prior to preparing the sheet. Culantro, culangot, long coriander (Eryngium foetidum), 14. The method of claim 10, wherein the soluble portion of Cumin (Cuminum cyminum), Curry leaf (Murraya koenigii), stepb) or concentrated soluble portion of step e) is mixed with Curry plant (Helichrysum italicum), Dill seed (Anethum gra the soluble portion or concentrated soluble portion of at least veolens), Dill herb or weed (Anethum graveolens), Elder one further plant prior to applying the soluble portion or flower (Sambucus spp.), Epazote (Dysphania ambrosioides), concentrated soluble portion to the sheet. Fennel (Foeniculum vulgare), Fenugreek (Trigonella foe 15. The method of claim 10, further comprising the step of num-graecum), File powder, gumbo file (Sassafras albidum), adding or removing ingredients from the Soluble portion Fingerroot, krachai, temu kuntji (Boesenbergia rotunda), (plant extract) and/or from the non-soluble portion (solid Galangal, greater (Alpinia galanga), Galangal, lesser (Al plant particles) prior to applying the soluble portion of step b) pinia officinarum), Galingale (Cyperus spp.), Garlic chives or concentrated soluble portion of step e) to the sheet of step (Allium tuberosum), Garlic (Allium sativum), Garlic, elephant d). (Allium ampeloprasum var. ampeloprasum), Ginger (Zin 16. The method of claim 10, wherein the composition of giber officinale), Ginger, torch, bunga Siantan (Etlingera ela step g) is further cut or broken into Small regularly or irregu tior) (Indonesia), Golpar, Persian hogweed (Heracleum per larly shaped forms or formed into shapes, dimensions and sicum) (Iran), Grains of paradise (Aframomum melegueta), formats, such as sheets, leafs, Sticks, bands, cups, mugs, Grains of Selim, Kani pepper (Xylopia aethiopica), Horse bowls, flasks, kettles, bottles, straws or tubes, discs or sheets. radish (Armoracia rusticana), Houttuynia cordata (Viet 17. The method of claim 10, wherein the plant is selected nam), Huacatay, Mexican marigold, mint marigold (Tagetes from the group consisting of fruits, herbs, medicinal plants, minuta), Hyssop (Hyssopus officinalis), Indonesian bay leaf. tea, vegetables and spices or mixtures thereof. daun salam (Syzygium polyanthum), Jasmine flowers (Jasmi 18. The method of claim 17, wherein the fruits, herbs, num spp.), Jimbu (Allium hypsistum) (Nepal), Juniper berry medicinal plants, tea, vegetables and spices are selected from (Juniperus communis), Kaffir lime leaves, Makrud lime artemisia, balm, basil, chamomile, chive, cloves, coffee, cori leaves (Citrus hystrix) (Southeast Asia), Kala zeera (or kala ander, dill, garlic, ginger, ginseng, gingko, jasmine, lavender, jira), black cumin (Bunium persicum) (South Asia), mint, orange blossom, oregano, persil, rooibos, rosa centifo Kawakawa seeds (Macropiper excelsum) (New Zealand), lia, rosemary, thyme, turmeric, Sage, pepper, chili pepper, Kencur, galangal, kentjur (Kaempferia galanga), Keluak, Stevia rebaudiana, tarragon, white tea, yellow tea, green tea, kluwak, kepayang (Pangium edule), Kinh gioi, Vietnamese oolong tea, black tea, pu-erh tea, vanilla, red or green vine, balm (Elsholtzia ciliata), Kokam seed (Garcinia indica) (In violet and/or willow; and/or Ajwain, carom seeds (Trachys dian confectionery), Korarima, Ethiopian cardamom, false permum ammi), Akudura (Solanum centrale), Alexanders cardamom (Aframomum corrorina) (Eritrea), Koseret leaves US 2014/0295.049 A1 Oct. 2, 2014 21

(Lippia adoensis) (Ethiopia), Lavender (Lavandula spp.), druff (Galium odoratum), Wormwood, absinthe (Artemisia Lemon balm (Melissa officinalis), Lemongrass (Cymbo absinthium), Yellow mustard (Brassica hirta Sinapis alba), pogon citratus, C. flexuosus, and other Cymbopogon spp.), Yerba buena, any of four different species, many unrelated, Lemon ironbark (Eucalyptus staigeriana) (Australia), Zaatar (herbs from the genera Origanum, Calamintha, Thy Lemon myrtle (Backhousia citriodora) (Australia), Lemon mus, and/or Satureia), Zedoary (Curcuma Zedoaria); and/or Verbena (Lippia citriiodora), Leptotes bicolor (Paraguay and Anise tea (seeds or leaves), Asiatic penny-wort leaf, Arti Southern Brazil), Lesser calamint (Calamintha nepeta), nipi choke tea, Bee Balm, Boldo, Burdock, Caraway tea, Catnip tella, nepitella (Italy), Licorice, liquorice (Glycynhiza gla tea, Chamomile tea, Che Dang tea (Ilex causue leaves), Chi bra), Lime flower, linden flower (Tilia spp.), Lovage (Levis nese knot-weed tea, Chrysanthemum tea, Cinnamon, Coca ticum officinale), Mace (Myristica fragrams), Mahlab, St. tea, Coffee tea leaves and coffee cherry tea, Cerasse, Citrus Lucie cherry (Prunus mahaleb), Marjoram (Origanum majo peel (includingbergamot, lemon and orange peel), Dandelion rana), Marsh mallow (Althaea officinalis), Mastic (Pistacia coffee, Dill tea, Echinacea tea, Elderberry, European Mistle lentiscus), Mint (Mentha spp.), Mountain horopito toe (Viscum album), Essiac tea, Fennel, Gentian, Ginger root, (Pseudowintera colorata) Pepper-plant (New Zealand), Ginseng, Goji, Hawthorn, Hibiscus, Ho Yan Hor Herbal Tea, Musk mallow, abelmosk (Abelmoschus moschatus), Mustard, Honeybush, Horehound, Houttuynia, Hydrangea tea (Hy black, mustard plant, mustard seed (Brassica nigra), Mus drangea serrata Amacha), Jiaogulan, Kapor tea, Kava root, tard, brown, mustard plant, mustard seed (Brassica juncea), Kratom, Kuzuyu, Labrador tea, Lapacho (also known as Mustard, white, mustard plant, mustard seed (Sinapis alba), Taheebo), Lemon Balm, Lemon and ginger tea, Lemon grass, Nasturtium (Tropaeolum majus), Nigella, kalonji, black cara Luo hanguo, Licorice root, Lime blossom, Mint, Mountain way, black onion seed (Nigella sativa), Njangsa, djansang Tea, Neem leaf, Nettle leaf, New Jersey Tea, Noni tea, Oksusu (Ricinodendron heudelotii) (West Africa), Nutmeg (Myris cha, Pennyroyal leaf, Pine tea, Qishr, Red clover tea, Red tica fragrams), Neem, Olida (Eucalyptus Olida) (Australia), raspberry leaf, Roasted barley tea, Roasted wheat, Rooibos Oregano (Origanum vulgare, O. heracleoticum, and other (Red Bush), Rose hip, Roselle petals (species of Hibiscus; species), Orris root (Iris germanica, I. florentina, I. pallida), aka Bissap, Dah, etc.), Rosemary, Sagebrush, California Pandan flower, kewra (Pandanus odoratissimus), Pandan Sagebrush, Sage, Sakurayu, Salvia, Scorched rice, Skullcap. leaf screwpine (Pandanus amaryllifolius, Paprika (Capsi Serendib (tea), Sobacha, Spicebush (Lindera benzoin), cum annuum), Paracress (Spillanthes acmella, Soleracea) Spruce tea, Staghorn Sumac fruit, Stevia, St. John's Wort, Tea (Brazil), Parsley (Petroselinum crispum), Pepper black, (Camelia sinensis), Thyme, Tulsi, Holy Basil, Uncaria white, and green (Piper nigrum), Pepper, Dorrigo (Tasman tomentosa, commonly known as Cat's Claw, Valerian, Ver nia stipitata) (Australia), Pepper, long (Piper longum), Pep bena (Vervains), Vetiver, Wax gourd, Wong Lo Kat, Woo per, mountain, Cornish pepper leaf (Tasmannia lanceolata), druff, and/or Yarrow; and/or Agai (Euterpe oleracea, Alfalfa Peppermint (Mentha piperata), Peppermint gum leaf (Euca (Medicago sativa), Arnica (Arnica Montana, Asthma weed lyptus dives), Perilla, shiso (Perilla spp.), Peruvian pepper (Euphorbia hirta), Astragalus (Astragalus propinquus), Bar (Schinus molle), Pandanus anary lifolius, Brazilian pepper berry (Berberis vulgaris), Belladonna (Atropa belladonna, or Pink pepper (Schinus terebinthifolius), Quassia (Quassia Bilberry (Vaccinium myrtillus), Bitter gourd (Momordica amara) (bitter spice in aperitifs and some beers and fortified charantia), Bitter leaf (Vermonia amygdalina), Bitter orange wines), Ramsons, wood garlic (Allium ursinum), Rice paddy (CitrusXaurantium), Black cohosh (Actaea racemosa), herb (Limnophila aromatica) (Vietnam), Rosemary (Ros Blessed thistle (Cnicus benedictus), Blueberries (genus Vac marinus officinalis), Rue (Ruta graveolens), Safflower cinium), Burdock (Arctium lappa), Cat's claw (Uncaria (Carthamus tinctorius), for yellow color, Saffron (Crocus tomentosa), Cayenne (Capsicum annuum), Celery (Apium sativus), Sage (Salvia officinalis), Saigon cinnamon (Cinna graveolens), Chamomille (Matricaria recutita and Anthemis momum loureiroi), Salad burnet (Sanguisorba minor), Salep nobilis), Chaparral (Larrea tridentata), Chasteberry (Vitex (Orchis mascula), Sassafras (Sassafras albidum), Savory, agnus-castus), Chili (Capsicum frutescens), Cinchona, Clove Summer (Satureja hortensis), Savory, winter (Satureja mon (Syzygium aromaticum), Coffee Senna (Cassia Occidentalis), tana), Silphium, Silphion, laser, laserpicium, lasarpicium Comfrey (Symphytum officinale), Cranberry (Vaccinium mac (Ancient Roman cuisine, Ancient Greek cuisine), Shiso (Pe rocarpon), Dandelion (Taraxacum officinale), Dong quai rilla frutescens), Sorrel (Rumex acetosa), Sorrel, sheep (Angelica sinensis), Elderberry (Sambucus migra), Eucalyp (Rumex acetosella), Spearmint (Mentha spicata), Spikenard tus (Eucalyptus globulus), European Mistletoe (Viscum (Nardostachys grandiflora or N.jatamansi). Star anise (Illi album), Evening primrose (Oenothera spp.), Fenugreek cium verum), Sumac (Rhus coriaria), Sweet woodruff (Ga (Trigonella foenum-graecum), Feverfew (Tanacetum parthe lium odoratum), Szechuan pepper, Sichuan pepper (Zan nium), Flaxseed (Linum usitatissimum), Garlic (Allium sati thoxylum piperitum), Tarragon (Artemisia dracunculus), vum), Ginger (Zingiber officinale), Gingko (Gingko biloba), Thyme (Thymus vulgaris), Thyme, lemon (ThymusXcitri Ginseng (Panax ginseng and Panax quinquefolius), Gold odorus), Turmeric (Curcuna longa), Vanilla (Vanilla plani enseal (Hydrastis Canadensis), Grape (Vitis vinifera), Guava folia), Vietnamese cinnamon (Cinnamomum loureiroi), Viet (Psidium guajava), Hawthorn (specifically Crataegus namese coriander (Persicaria odorata), Voatsiperifery (Piper monogyna and Crataegus laevigata), Hoodia (Hoodia gordo borbonense), Wasabi (Wasabia japonica), Water-pepper, nii), Horse chestnut (Aesculus hippocastanum), Horsetail Smartweed (Polygonum hydropiper), Watercress (Rorippa (Equisetum arvense), Jamaica dogwood (Piscidia erythrina masturtium-aquatica), Wattleseed (from about 120 spp. of or Piscidia piscipula), Kava (Piper methysticum), Kha, Kon Australian Acacia), White mustard (Sinapis alba), Wild betel jac (Amorphophalus konjac), Kratom (Mitregyna speciosa), (Piper sarmentosum) (Southeast Asia), Wild thyme (Thymus Kanna (Sceletium tortuosum), Lavender (Lavandula angus serpyllum), Willow herb (Epilobium parviflorum), Winter tifolia), Lemon (Citrus limon), Licorice root (Glycyrrhiza savory (Satureja montana), Wintergreen (Gaultheria proc glabra), Marigold (Calendula officinalis), Marshmallow (Al umbens), Wood avens, herb bennet (Geum urbanum), Woo thaea officinalis), Milk thistle (Silybum marianum), Neem US 2014/0295.049 A1 Oct. 2, 2014 22

(Azadirachta indica), Noni (Morinda citrifoblia), Oregano (Origanum vulgare), Papaya (Carica papaya), Peppermint (Menthaxpiperita). Purple coneflower (Echinacea pur purea), Passion Flower (Passiflora), Red clover (Trifolium pretense), Rosemary (Rosmarinus officinalis), Sage (Salvia officinalis), Syrian Rue (aka Harmal) (Peganum harmala), St. John's wort (Hypericum perforatum), Saw palmetto (Serenoa repens), Thunder God Vine (Tripterygium wilfordii), Thyme (Thymus vulgaris), Tulasi (Ocimum tenuiflorum or Holy Basil), Turmeric (Curcuma longa), Umckaloabo (Pelargo nium sidoides), Valerian (Valeriana officinalis), White willow (Salix alba), and/or Yerba Santa (Eriodictyon crassifolium); and/or white tea, yellow tea, green tea, oolong tea, black tea, and/or pu-erh tea; including mixtures or blends thereof. 19. The method of claim 10, wherein the sheet-like product is a fiber web. 20. The method of claim 19, wherein, the fiber-web com prises from about 5% to about 100% (w/w) tea or herbs fibers. 21-33. (canceled)