The present disclosure relates to an herbal tea composition comprising a combination of at least nine bamboo tree leaves. The said bamboo tea blend is a natural hydrant and has high ratio of elements like copper, zinc, potassium, calcium, etc. The bamboo tea composition of the present disclosure has been found to be effective in improving stress management, diabetes, cardiovascular diseases, insomnia, anemia, osteoporosis, thyroid and in maintaining skin, brain, and bone health.

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 invention discloses a solid beverage for conditioning dampness-heat constitution. The solid beverage comprises in parts by weight the following ingredients of raw materials: from 18 to 40 parts of agastache rugosa, from 22 to 41 parts of dandelion, from 15 to 45 parts of honeysuckle, from 16 to 42 parts of rhizoma phragmitis, from 17 to 45 parts of lophatherum gracile, from 18 to 38 parts of fried semen raphani, from 20 to 43 parts of semen coicis, from 21 to 45 parts of houttuynia, from 23 to 43 parts of dextrin, from 15 to 38 parts of maltodextrin, from 30 to 60 parts of soluble starch, and from 0.1 to 0.3 parts of aspartame. The solid beverage of the invention has the advantages of simple and convenient manufacture. All the raw materials used are both medicinal and edible materials, and the excipients used are all in conformity with the national standard GB2760-2011 (National Food Safety Standard for Food Additive Use). It is safe to consume with good taste, and has a certain effect of improving the dampness-heat constitution. Moreover, the processing process is suitable for large-scale industrial production.

The invention discloses a solid beverage for conditioning dampness-heat constitution. The solid beverage comprises in parts by weight the following ingredients of raw materials: from 18 to 40 parts of agastache rugosa, from 22 to 41 parts of dandelion, from 15 to 45 parts of honeysuckle, from 16 to 42 parts of rhizoma phragmitis, from 17 to 45 parts of lophatherum gracile, from 18 to 38 parts of fried semen raphani, from 20 to 43 parts of semen coicis, from 21 to 45 parts of houttuynia, from 23 to 43 parts of dextrin, from 15 to 38 parts of maltodextrin, from 30 to 60 parts of soluble starch, and from 0.1 to 0.3 parts of aspartame. The solid beverage of the invention has the advantages of simple and convenient manufacture. All the raw materials used are both medicinal and edible materials, and the excipients used are all in conformity with the national standard GB2760-2011 (National Food Safety Standard for Food Additive Use). It is safe to consume with good taste, and has a certain effect of improving the dampness-heat constitution. Moreover, the processing process is suitable for large-scale industrial production.

A system for producing kombucha-based alcoholic beverage includes a brew vessel for steeping tea to form a tea liquor, a primary fermentation vessel configured for anaerobic fermentation of a tea liquor into an alcoholic brew, a secondary fermentation vessel configured for further anaerobic fermentation of the alcoholic brew to an alcohol by volume (ABV) of at least 7%, an aerobic fermenter for fermenting tea liquor when mixed with sugar and inoculated with a symbiotic culture of bacteria and yeast (SCOBY) to form a fermented tea liquor, and a mixing tank dimensioned and configured to mix the alcoholic brew and the fermented tea liquor in desired ratios to produce a fermented alcoholic beverage having an ABV of approximately 3% to 7%. A method for producing kombucha-based alcoholic beverage is also disclosed.

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 method and apparatus 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 and apparatus 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 invention relates to a tea-based beverage composition comprising, calculated by weight of dry matter: 0.3-10% of dry tea components; 10-80% saccharide selected from sucrose, glucose, fructose and combinations thereof; 2-35% oil; 0.5-20% gelatinized starch; and 0.1-10% plant protein selected from leguminous protein, cereal protein and combinations thereof; wherein the composition contains less than 10% by weight of dry matter of particles of plant material comprising the plant protein wherein said particles having a diameter of more than 10 m and wherein the gelatinized starch and the plant protein are contained in the beverage composition in a weight ratio of 1:1 to 20:1. The benefits of the invention can be realized in ready-to-drink beverages as well as in reconstitutable powders. The invention also provides a process for the preparation of the aforementioned tea-based beverage composition, the process comprising addition of a flour selected from leguminous flour, cereal flour and combinations thereof.