DIPLAZIUM ESCULENTUM FROND TEA

Abstract

ABSTRACT The invention relates to a herbal tea composition made exclusively from Diplazium esculentum fronds, commonly known as edible fern. The fronds are carefully harvested during their tender growth stage and undergo a meticulous processing method that includes washing, drying, and finely grinding to enhance flavor and preserve their nutritional properties. The tea is prepared by steeping the processed fronds in hot water, resulting in a flavorful and aromatic beverage rich in natural antioxidants. This herbal tea caters to the growing consumer demand for innovative, caffeine-free options while promoting sustainable practices by utilizing wild edible plants. The unique characteristics of Diplazium esculentum offer a distinct flavor profile and potential health benefits, filling a niche in the herbal tea market and encouraging greater exploration of underutilized botanical resources. Dated this …….Day of October, 2024 Dr. Monica Gulati Registrar Lovely Professional University

Specification

Description:The following specification particularly describes the invention and the manner it
is to be performed.
TECHNICAL FIELD
[001] The technical field of the invention pertains to herbal beverages, specifically focusing on the development of a unique tea composition derived from Diplazium esculentum fronds, commonly known as edible fern. This invention involves processes related to the harvesting, processing, and preparation of herbal tea to maximize flavor, aroma, and health benefits. It addresses consumer demands for innovative, natural, and antioxidant-rich beverages in the growing herbal tea market. The methodology includes techniques for preserving the integrity of the fronds during processing and enhancing the sensory experience of the final product.
BACKGROUND
[002] The increasing consumer interest in health and wellness has driven the growth of the herbal tea market, with many individuals seeking natural and plant-based beverages. This trend has led to a demand for innovative products that offer unique flavors and potential health benefits. Despite the availability of various herbal teas, many options rely on common botanicals, leaving a gap for more distinctive offerings from lesser-known sources.
[003] Diplazium esculentum, commonly referred to as edible fern, is a wild plant found in regions across Asia and Oceania. Traditionally, this plant has been consumed for its nutritional value and used in herbal remedies within indigenous cultures. The young fronds are particularly prized for their tender texture and distinctive flavor, yet they remain underutilized in the commercial herbal tea market, representing an opportunity for innovation.
[004] PH22021050591, disclose compositions that incorporate Diplazium esculentum in combination with milk and sugar syrup, creating a flavored milk tea. This approach highlights the potential for using the fern in beverage formulations, but it limits the exploration of pure herbal tea made exclusively from the fronds, which can showcase the unique characteristics of the plant itself.
[005] PH22021050592U1, describes a method for producing milk tea from edible ferns, detailing specific steps in processing the leaves, including blanching and drying. While this method emphasizes the preparation of a milk-based tea, it does not address the unique infusion qualities or health benefits associated with a pure herbal tea derived solely from Diplazium esculentum fronds.
[006] The existing literature indicates a lack of comprehensive studies on the health benefits of Diplazium esculentum, particularly concerning its antioxidant properties. Research has shown that ferns, including Diplazium esculentum, possess bioactive compounds that may contribute to reducing oxidative stress, yet there is limited exploration into their potential as standalone herbal teas in the market.
[007] The sensory attributes of herbal teas play a crucial role in consumer acceptance. Research into the flavor profiles, aromas, and overall acceptability of various herbal infusions is essential to developing a product that meets consumer preferences. However, the sensory characteristics of Diplazium esculentum tea have not been thoroughly evaluated, representing a significant gap in the current understanding of this herbal option.
[008] Current herbal tea options often contain additives or flavorings, which can dilute the natural qualities of the primary botanical. By focusing on a composition made entirely of Diplazium esculentum fronds, this invention aims to create a pure and authentic tea experience. This approach aligns with consumer trends favoring minimal processing and transparency in food and beverage production.
[009] The invention seeks to contribute to sustainable practices by promoting the use of locally sourced, wild edible plants like Diplazium esculentum. By tapping into this underutilized resource, the invention not only supports biodiversity but also provides economic opportunities for communities engaged in harvesting and processing these ferns, fostering a connection between health, culture, and environmental sustainability.
SUMMARY
[010] The invention introduces a unique herbal tea composition made entirely from Diplazium esculentum fronds, known as edible fern. By harvesting young, tender fronds, the tea preserves the plant's natural properties, resulting in a flavorful and aromatic beverage. The preparation process involves washing, drying, and finely grinding the fronds to optimize infusion and extract potential health benefits, particularly from natural antioxidants.
[011] This herbal tea caters to the growing consumer demand for innovative, natural beverages that offer distinct flavors and health-promoting properties. Unlike existing products that often blend ferns with milk or sweeteners, this tea showcases the pure essence of Diplazium esculentum, allowing consumers to enjoy its unique taste and aroma.
[012] The invention addresses a gap in the herbal tea market for underutilized botanical sources, promoting Diplazium esculentum as a viable ingredient in health-conscious beverages. The tea is caffeine-free, appealing to those seeking alternatives to traditional caffeinated drinks, thus broadening its market potential.
[013] Moreover, the tea aligns with sustainable practices by utilizing wild edible ferns, supporting biodiversity, and providing economic opportunities for local communities involved in harvesting. By focusing on an authentic product, this invention enhances consumer awareness of lesser-known plants and their potential benefits, encouraging a shift toward more diverse herbal tea offerings.
[014] This invention not only contributes to the herbal tea market with a distinctive and healthful product but also emphasizes the importance of sustainability and cultural heritage in modern beverage choices.
BRIEF DESCRIPTION OF THE DRAWINGS
[015] The foregoing detailed description of embodiments is better understood when read in conjunction with the appended drawings. For the purpose of illustrating of the present subject matter, an example of the construction of the present subject matter is provided as figures; however, the invention is not limited to the specific method disclosed in the document and the figures.
[016] The present subject matter is described in detail with reference to the accompanying figures. In the figures, the left-most digit(s) of a reference number identifies the figure in which the reference number first appears. The same numbers are used throughout the drawings to refer to various features of the present subject matter.
[017] Figure 1provides the pictorial version of the invention.
[018] Figure 2 provides the sensory evaluation of the invention.
[019] The given figures depict an embodiment of the present disclosure for illustration and better understanding only.
DETAILED DESCRIPTION
[020] Some of the embodiments of this disclosure, illustrating all its features, will now be discussed in detail. The words "comprising," "having," "containing," and "including," and other forms thereof, are intended to be equivalent in meaning and be open-ended in that an item or items following any one of these words is not meant to be an exhaustive listing of such item or items or meant to be limited to only the listed item or items. It must also be noted that as used herein and in the appended claims, the singular forms "a," "an," and "the" include plural references unless the context clearly dictates otherwise.
[021] The invention centers on the development of herbal tea made from Diplazium esculentum fronds, which are harvested at their tender growth stage to retain optimal flavor and nutritional properties. This careful selection ensures that the fronds maintain their integrity and contribute beneficial qualities to the final tea product.
[022] The processing methodology includes several key steps: after harvesting, the fronds are thoroughly washed to remove any impurities. This step is crucial for ensuring the safety and cleanliness of the final product, eliminating any contaminants from the wild plant source.
[023] Following washing, the fronds are gently dried using methods that preserve their natural characteristics. This drying process is designed to prevent degradation of the plant's bioactive compounds, ensuring that the flavor and potential health benefits are maximized in the final tea.
[024] In one embodiment it is provided that, once dried, the fronds are finely ground to a suitable particle size for infusion. This grinding process enhances the extraction of flavors and nutrients when steeped in hot water, contributing to a richer and more aromatic beverage experience for consumers.
[025] The tea is prepared by steeping the ground fronds in hot water for a specified duration, typically around 90 seconds. This infusion time is optimized to achieve the best flavor and health benefits, allowing the natural antioxidants and aromatic compounds to be released into the water.
[026] Sensory evaluation is an integral part of the development process, where trained panelists assess the tea based on attributes such as color, aroma, flavor, aftertaste, astringency, and overall acceptability. The use of a 5-point hedonic scale allows for a quantitative analysis of consumer preferences.
[027] In one embodiment it is provided, that Results from sensory evaluations indicate a strong acceptance of the tea among panelists, highlighting its unique flavor profile and aroma compared to conventional herbal teas. The data collected helps refine the formulation and enhances the overall appeal of the product.
[028] One significant advantage of this herbal tea is its antioxidant-rich profile, derived from Diplazium esculentum. This characteristic is particularly appealing to health-conscious consumers looking for beverages that support overall well-being and combat oxidative stress.
[029] The tea is naturally caffeine-free, making it an ideal alternative for individuals seeking to reduce their caffeine intake. This feature expands its market potential, appealing to a diverse consumer base that includes those sensitive to caffeine.
[030] In one embodiment it is provided, thatthe invention emphasizes sustainable practices by promoting the use of wild edible ferns, which can contribute to environmental conservation efforts. By encouraging the harvesting of Diplazium esculentum, the product supports biodiversity and sustainable agriculture.
[031] The design of the tea packaging can vary, offering options such as eco-friendly materials or traditional tea bags. This flexibility in design aligns with current consumer preferences for sustainable and attractive packaging that highlights the tea's unique origin.
[032] The invention aims to fill a niche in the herbal tea market, providing consumers with a distinct and health-promoting beverage option. By focusing on the authentic flavor and benefits of Diplazium esculentum, the product encourages greater exploration of underutilized botanical sources, fostering a deeper appreciation for diverse herbal offerings.
[033] Referring to figure 1,showcases a vibrant display of freshly harvested Diplazium esculentum fronds, highlighting their lush green color and delicate structure. The fronds are arranged artistically against a natural backdrop, emphasizing their organic qualities. The intricate patterns and textures of the leaves are clearly visible, illustrating the fern's unique characteristics and inviting viewers to appreciate its natural beauty. The lighting enhances the freshness of the fronds, creating an appealing visual that reflects the plant's tender growth stage. This image serves to highlight the potential of Diplazium esculentum as a valuable botanical resource for herbal tea production, reinforcing the connection between nature and the health benefits associated with this edible fern.
[034] Referring to figure 2, features an elegantly arranged cup of freshly brewed Diplazium esculentum frond tea, showcasing its inviting golden hue. The tea is served in a clear glass cup, allowing the rich color to be fully appreciated, while steam gently rises, indicating its warmth and freshness. Surrounding the cup are a few whole fronds of Diplazium esculentum, emphasizing the natural source of the infusion and adding a touch of greenery to the presentation. The background is softly blurred, focusing attention on the tea and creating a serene atmosphere that suggests relaxation and health. This image captures the essence of the tea-drinking experience, highlighting the aromatic and flavorful qualities of the Diplazium esculentum fronds, while inviting consumers to explore this unique herbal beverage.
Dated this …….Day of October, 2024

Dr. Monica Gulati
Registrar
Lovely Professional University
, Claims:We claim:
1. A herbal tea composition consisting exclusively of Diplazium esculentum fronds, wherein:
A. the fronds are harvested during their tender growth stage, processed by washing, drying, and finely grinding, and infused in hot water to produce a beverage that is rich in natural antioxidants and free from any additives or additional ingredients.
2. The herbal tea composition of claim 1, wherein the fronds are harvested from plants that are organically grown and free from pesticides.
3. The herbal tea composition of claim 1, wherein the drying process utilizes low-temperature methods to preserve the bioactive compounds of the fronds.
4. The herbal tea composition of claim 1, wherein the finely ground fronds have a particle size ranging from 100 to 300 microns to enhance flavor extraction.
5. The herbal tea composition of claim 1, wherein the infusion time is optimized to be between 60 and 120 seconds to achieve the desired flavor profile.
6. The herbal tea composition of claim 1, wherein the tea is served hot or cold, allowing for consumption based on individual preferences.
7. The herbal tea composition of claim 1, further comprising packaging that utilizes biodegradable materials to align with sustainable practices.
8. The herbal tea composition of claim 1, wherein the tea exhibits a distinct flavor profile characterized by earthy and slightly nutty notes, attributed to the unique properties of Diplazium esculentum.
Dated this …….Day of October, 2024
Dr. Monica Gulati
Registrar
Lovely Professional University

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