TEA EXTRACT AND PROCESS FOR PREPARING

摘要

A process for the production of tea extracts is disclosed comprising the steps of: (a) extracting green or partially fermented tea with water at a temperature of from 20 to 65 degrees Celsius; (b) mixing the extract containing solution with protein; (c) acidifying the protein containing extract with edible acid and a buffering salt; and (d) separating the precipitates formed. The resultant tea extracts have reduced bitter and astringent flavors and low levels of polymerized or oxidized flavanols. The extracts are suitable for use as beverages or can be blended with fruit flavors, fruit juices and other flavors.