A system and method to prepare and dispense a N.sub.2 or N.sub.2/CO.sub.2 gas infused chilled beverage is provided. The beverage may be any non-carbonated liquid and in one embodiment the beverage is coffee. The dispensed N.sub.2 or N.sub.2/CO.sub.2 gas infused chilled coffee has a unique appearance and enhanced flavor and aroma. The system may be provided as a self-contained unit.

A system and method to prepare and dispense a N.sub.2 or N.sub.2/CO.sub.2 gas infused chilled beverage is provided. The beverage may be any non-carbonated liquid and in one embodiment the beverage is coffee. The dispensed N.sub.2 or N.sub.2/CO.sub.2 gas infused chilled coffee has a unique appearance and enhanced flavor and aroma. The system may be provided as a self-contained unit.

A system for packaging tea in a sealed casing. the system includes a machine for breaking dried tea leaves, said machine comprising an inlet for supplying dried tea leaves, an outlet for releasing the broken tea leaves, and at least one breaker device including a first breaker member and a second breaker member that can be removed relative to the first breaker member, said first and second breaker member being configured to bend the dried tea leaves until they break.

A system for packaging tea in a sealed casing. the system includes a machine for breaking dried tea leaves, said machine comprising an inlet for supplying dried tea leaves, an outlet for releasing the broken tea leaves, and at least one breaker device including a first breaker member and a second breaker member that can be removed relative to the first breaker member, said first and second breaker member being configured to bend the dried tea leaves until they break.

A composition and method for activating probiotic spores in food and beverage products, such as steeped teas, coffee, soups, and sauces. A nutrient-germinant composition comprises one or more L-amino acids, optionally one or more buffers to maintain the pH of the composition when added to water in a range of around 6-8, optionally D-glucose, D-fructose, or both D-glucose and D-fructose, and optionally, an osmoprotectant. The nutrient-germinant composition, one or more species of Bacillus spores, and a food or beverage product may be pre-mixed in any combination. Water is added to the mixture and heated to a temperature range of 42 to 100° C. to germinate the probiotic spores prior to being consumed.

A stamina-improving composition, a stamina-improving functional food including same and, more specifically, to a stamina-improving natural tea is provided. A stamina-improving composition including as an active ingredient at least one selected from Orostachys japonicus and Vigna vexillata var tsusimensis Matsumura is provided.

A stamina-improving composition, a stamina-improving functional food including same and, more specifically, to a stamina-improving natural tea is provided. A stamina-improving composition including as an active ingredient at least one selected from Orostachys japonicus and Vigna vexillata var tsusimensis Matsumura is provided.

A method for brewing and chilling a brewed beverage such as tea includes brewing the beverage; combining the brewed beverage with a chilling medium; and covering the combined brewed beverage and chilling medium with an air-tight lid assembly to form an airtight seal. The combined brewed beverage and chilling medium may then be agitated. The airtight seal traps vapor generated from the beverage during the chilling, thereby causing the vapor to re-enter the beverage to maintain optimum flavor.

A method for brewing and chilling a brewed beverage such as tea includes brewing the beverage; combining the brewed beverage with a chilling medium; and covering the combined brewed beverage and chilling medium with an air-tight lid assembly to form an airtight seal. The combined brewed beverage and chilling medium may then be agitated. The airtight seal traps vapor generated from the beverage during the chilling, thereby causing the vapor to re-enter the beverage to maintain optimum flavor.

The present invention relates to an anti-respiratory virus composition, especially to a tea composition, and provides a natural composition having efficacy for treating and preventing respiratory virus-related diseases.