Disclosed herein are new cannabis compositions. In one embodiment, these new cannabis compositions are beverages, such as tea. In one embodiment, these new cannabis compositions are dehydrated beverages, such as powders or crystalline forms, which can be mixed with other components, like tea, and added to water.

A bran-tea system for consumption of a non-alcoholic beverage whenever an alcoholic beverage is desired. The bran-tea system permits an individual the ability to experience the taste of an alcoholic brandy tea mixture without the effects caused by alcohol. The bran-tea system uses a mixture of chamomile, honey, and a non-alcoholic brandy flavoring to achieve the taste of a hot brandy drink. The bran-tea mixture taste increases in strength the longer the tea is allowed to steep in a teacup with heated water.

A bran-tea system for consumption of a non-alcoholic beverage whenever an alcoholic beverage is desired. The bran-tea system permits an individual the ability to experience the taste of an alcoholic brandy tea mixture without the effects caused by alcohol. The bran-tea system uses a mixture of chamomile, honey, and a non-alcoholic brandy flavoring to achieve the taste of a hot brandy drink. The bran-tea mixture taste increases in strength the longer the tea is allowed to steep in a teacup with heated water.

Nutritional compositions for general stress reduction and recovery from stress containing certain amounts of five key ingredients: creatine, freeze-dried (“instant”) black tea, L-carnitine, lemon balm (Melissa officinalis) essential oil, and passionflower (Passiflora incarnata) essential oil.

Nutritional compositions for general stress reduction and recovery from stress containing certain amounts of five key ingredients: creatine, freeze-dried (“instant”) black tea, L-carnitine, lemon balm (Melissa officinalis) essential oil, and passionflower (Passiflora incarnata) essential oil.

Some embodiments comprise dietary supplements for treating or preventing traveler's diarrhea comprising: (a) about 1000 mg green tea extract comprising at least 90% (w/w) catechins; (b) about 4 g partially hydrolyzed guar gum (PHGG); (c) about 100 mg L-theanine; and (d) about 5 g non-sugar sweetener, wherein the sweetener does not contain a polyol. Some embodiments comprise dietary supplement for treating or preventing traveler's diarrhea comprising: (a) from about 250 mg to about 1,500 mg green tea extract comprising at least 90% (w/w) catechins; (b) from about 1 g to about 8 g partially hydrolyzed guar gum (PHGG); and (c) from about 15 mg to about 250 mg L-theanine. Some embodiments comprise methods for treating or preventing traveler's diarrhea, the method comprising: administering to a subject in need therefore a dietary supplement comprising (a) from about 250 mg to about 1,500 mg green tea extract comprising at least 90% (w/w) catechins; (b) from about 1 g to about 8 g partially hydrolyzed guar gum (PHGG); and (c) from about 15 mg to about 250 mg L-theanine.

Some embodiments comprise dietary supplements for treating or preventing traveler's diarrhea comprising: (a) about 1000 mg green tea extract comprising at least 90% (w/w) catechins; (b) about 4 g partially hydrolyzed guar gum (PHGG); (c) about 100 mg L-theanine; and (d) about 5 g non-sugar sweetener, wherein the sweetener does not contain a polyol. Some embodiments comprise dietary supplement for treating or preventing traveler's diarrhea comprising: (a) from about 250 mg to about 1,500 mg green tea extract comprising at least 90% (w/w) catechins; (b) from about 1 g to about 8 g partially hydrolyzed guar gum (PHGG); and (c) from about 15 mg to about 250 mg L-theanine. Some embodiments comprise methods for treating or preventing traveler's diarrhea, the method comprising: administering to a subject in need therefore a dietary supplement comprising (a) from about 250 mg to about 1,500 mg green tea extract comprising at least 90% (w/w) catechins; (b) from about 1 g to about 8 g partially hydrolyzed guar gum (PHGG); and (c) from about 15 mg to about 250 mg L-theanine.

A traditional Chinese medicine composition for treating diabetes and a preparation method thereof, the composition comprises dried tangerine peels and dark tea. The preparation method utilizes Pu'er tea to shuffle placement with the dried tangerine peels to preserve the dried tangerine peels, mixes different kinds of dried tangerine peels of different aging years, adds the mixed dried tangerine peels with pile-fermented black tea, presses the mixed black tea into tea bricks, and secondarily-ferments the tea bricks, then ages the secondary fermented tea bricks for two years.

A traditional Chinese medicine composition for treating diabetes and a preparation method thereof, the composition comprises dried tangerine peels and dark tea. The preparation method utilizes Pu'er tea to shuffle placement with the dried tangerine peels to preserve the dried tangerine peels, mixes different kinds of dried tangerine peels of different aging years, adds the mixed dried tangerine peels with pile-fermented black tea, presses the mixed black tea into tea bricks, and secondarily-ferments the tea bricks, then ages the secondary fermented tea bricks for two years.

The present invention relates to a method for producing beverages, more particularly, the present invention relates to a method for producing a kombucha tea drink from the Camellia sinesis plant. Traditionally, kombucha tea is prepared through a practiced fermentation method that consists of the fermentation of black tea, dissolved in sugar, in a symbiotic culture of yeast and bacteria (Scoby). Considering the immense antioxidants and benefits of kombucha, it is crucial to not reduce any of these properties through preparation with hot water that could destroy key benefits. In this regard, embodiments of the present invention comprise a method of making a tea-based fermented drink, comprising steps of preparing the tea leaves picked from a plant source; preparing the water with temperature not greater than 80 degrees Fahrenheit (F); adjusting the water temperature to 40 degrees F. or less for a brewing temperature range of 33-40 degrees F.; adding the water to a vessel; preparing a brew tea concentrate using tea bags or loose tea at a brewing temperature range of 33-40 degrees F.; adding the tea concentrate to the water available in the vessel; mixing the mixture of tea concentrate and water; adjusting the temperature of the mixture to 33-40 degrees F.; adjusting the temperature of a cold storage to 33-40 degrees F.; and cold brewing the mixture by placing the mixture in the cold storage for at least 2 hours up to 5 days