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.

An aqueous solution that is useful for helping to increase body temperature in people with chronic low body temperature, as well as people who suffer from cold hands and feet, includes a combination of ginseng, cinnamon, ginger, and jasmine tea. The body temperature raising solution may be in the form of a beverage and include a sweetener, such as honey, to improve the taste thereof. The body temperature raising solution is formulated by steeping leaves of the jasmine tea in a host liquid, suspending predetermined amounts of the ginseng, cinnamon, ginger, and honey into the host liquid, and storing the combination in an airtight container.

An aqueous solution that is useful for helping to increase body temperature in people with chronic low body temperature, as well as people who suffer from cold hands and feet, includes a combination of ginseng, cinnamon, ginger, and jasmine tea. The body temperature raising solution may be in the form of a beverage and include a sweetener, such as honey, to improve the taste thereof. The body temperature raising solution is formulated by steeping leaves of the jasmine tea in a host liquid, suspending predetermined amounts of the ginseng, cinnamon, ginger, and honey into the host liquid, and storing the combination in an airtight container.

The present invention relates to a non-dairy creamer and the triglyceride composition including a first ingredient, a second ingredient and a third ingredient. The first ingredient and the second ingredient together are from about 65wt % to about 80wt % by the weight of the triglyceride composition, and the third ingredient is from about 20wt % to about 35wt % by weight of the triglyceride composition. The first ingredient, the second ingredient and the third ingredient each have a MCPD content of less than 2500 ppb and a GE content of less than 1000 ppb. The first ingredient and the second ingredient are different, and the first ingredient and second ingredient are each selected from the group consisting of palm oil, palm kernel oil, palm kernel olein, palm kernel stearin, palm stearin, palm super stearin, palm olein, palm super olein, palm mid-fraction and a combination thereof. The third ingredient includes a lauric triglyceride.

A method for preparing a sword bean tea is provided. In the method, a washed sword bean or a pod of the sword bean is cut into a predetermined size. The sword bean or the pod of the sword bean is dried at 30 C. to 40 C., for 24 hours to 72 hours. The sword bean or the pod of the sword be is roasted at 250 C. to 400 C. for 10 min to 30 min. The sword bean or the pod of the sword bean is left at 70 C. to 100 C. for 3 min to 10 min, and the sword bean or the pod of the sword bean is then stirred. The leaving and the stirring are alternately and repetitively performed five times. The sword bean or the pod of the sword bean is roasted at 180 C. to 200 C. for 3 min to 5 min.

A method of providing a comestible plant material taken orally by coating a micronized plant material with a first layer of polysaccharides or proteins, then a second layer of polysaccharides or proteins is disclosed. A bi-encapsulated plant material produced by this process is also disclosed.

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 of making a beverage includes adding one or more other ingredients to hydrolyzed protein to form the beverage, which is clear, shelf-stable, and high protein and has a neutral pH and an energy content of at least about 100 kcal per 240 ml of the beverage. Optionally the hydrolyzed protein is obtained by subjecting protein to a protease. In some embodiments, the high protein is at least about 15 g or at least about 20 g of protein/100 kcal, and in some embodiments the energy content is at least about 150 kcal/240 ml or at least about 200 kcal/240 ml. Other aspects are directed to the resultant beverage, a method of producing a high protein beverage containing hydrolyzed protein, a method of increasing transparency in a high protein beverage containing hydrolyzed protein, and a method of providing nutrition to an individual.