Frastea extraction returns tea to its original purity
Traditional bulk brewing degrades the very things that make tea good for you. Frastea extracts every cup on demand with precise temperature and staged infusion — keeping what should be kept, easing what should be eased, adding nothing.
Precise temperature
Each tea gets the temperature it actually needs. Too hot and you drag out tannins and caffeine; too cool and the catechins and theanine never arrive. Frastea extraction holds the line.
Multi-stage infusion
Not one flood of water, but staged pours. The early stages carry aroma and sweetness; the later ones govern how much astringency is released. This is the heart of the patent.
Done in 30 seconds
From button to cup in under half a minute. Nothing is brewed in advance, so nothing oxidises, drifts, or sits around becoming a hygiene problem.
Closed brew path
The whole extraction happens in a closed system — not an open barrel exposed to the room. Inspections get easier.
Compared with conventional steeping. Figures are indicative.
Fresh is not a claim. It is a method.
Brewed hours ahead
- Steeped in bulk long before it is poured
- Oxidises in the open — aroma and polyphenols fade
- Taste drifts between batches and between staff
- Open containers are a standing hygiene risk
- Often propped up with sweeteners and additives
Extracted the moment it is ordered
- Brewed to order in seconds, poured at its peak
- Controlled heat and pressure hold aroma and character in the cup
- Fixed parameters mean the same cup on every shift
- Closed brew path — cleaner, and easier to pass inspection
- Whole-leaf and botanical — the taste does not need masking
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