The present invention includes a method for creating a portable and quickly dissolving tea or other tea-like botanical tablet that can be used to prepare a flavorful, visually appealing, and clear cup of tea. The novel process may include the steps of: (1) extraction/infusion, (2) clarification, (3) concentrate preparation, (4) degassing the concentrate, and (5) chunkification. A spinning cone column may be used during the extraction/infusion step to preserve the aromatics and nutrients from the tea leaves, leading to better taste and improved retention of compounds thought to be beneficial to human health. A centrifuge may be used to remove suspended solids during the clarification step and a pressure chamber or sonication device may be used during the degassing step. Chunkification may involve the freezing of the concentrate followed by the removal of water from the concentrate to create a solid tablet of easily portable shape and size. The tea tablet quickly dissolves when added to hot or warm water, and it dissolves in cold water with some additional agitation.

The present invention includes a method for creating a portable and quickly dissolving tea or other tea-like botanical tablet that can be used to prepare a flavorful, visually appealing, and clear cup of tea. The novel process may include the steps of: (1) extraction/infusion, (2) clarification, (3) concentrate preparation, (4) degassing the concentrate, and (5) chunkification. A spinning cone column may be used during the extraction/infusion step to preserve the aromatics and nutrients from the tea leaves, leading to better taste and improved retention of compounds thought to be beneficial to human health. A centrifuge may be used to remove suspended solids during the clarification step and a pressure chamber or sonication device may be used during the degassing step. Chunkification may involve the freezing of the concentrate followed by the removal of water from the concentrate to create a solid tablet of easily portable shape and size. The tea tablet quickly dissolves when added to hot or warm water, and it dissolves in cold water with some additional agitation.

A tea spirit and a method for preparing the same are provided. The method comprises steps crushing tea leaves and soaking the crushed tea leaves in a solvent to obtain a tea suspension; subjecting the tea suspension to distillation under reduced pressure to obtain a tea aroma extract and a remaining tea pulp; filtering the tea pulp to obtain a tea soup, and subjecting the tea soup to concentration under reduced pressure and filtering the tea soup to obtain a filtrate; adsorbing the filtrate with macroporous adsorption resin, then adding food-grade anhydrous alcohol, letting the resultant mixture stand, separating solid from the mixture and drying the solid to obtain a tea theanine extract; and mixing the tea aroma extract and the tea theanine extract with Chinese baijiu to obtain the tea wine. The tea wine as obtained has both tea aroma and wine aroma, and also has an improved intoxication tolerance time.

Disclosed is a natural compound sweetener, comprising mogroside V, rebaudioside A, natural tea theanine and dietary fibre. The method for preparing the sweetener comprises the steps of: (1) dissolution, filtration, concentration and sterilization: dissolving the mogroside V, rebaudioside A, natural tea theanine and dietary fibre in water, filtering, concentrating in a vacuum, and sterilizing to obtain a sterilized solution; and (2) paste-collection, drying and granulation: carrying out paste-collection on the sterilized solution obtained in the step (1), vacuum drying the collected liquid paste, and drying and then granulating the dry powder to obtain the sweetener.

An object of the present invention is to provide an aromatizing material having excellent floral aroma.

The tea aroma composition comprises linalool, geraniol, and 2-methylbutanal, and has a weight ratio of 2-methylbutanal content to total linalool and geraniol content which is adjusted to be in the range of from 0.010 to 0.215.

An object of the present invention is to provide an aromatizing material having excellent floral aroma.

The tea aroma composition comprises linalool, geraniol, and 2-methylbutanal, and has a weight ratio of 2-methylbutanal content to total linalool and geraniol content which is adjusted to be in the range of from 0.010 to 0.215.

An object of the present invention is to provide a method for producing a tea aroma composition wherein the excellent aroma of tea leaves is enhanced.

In the method for producing a tea aroma composition, tea leaves are treated by steam distillation to collect a distillate and then the obtained distillate is subjected to distillative concentration.

An object of the present invention is to provide a method for producing a tea aroma composition wherein the excellent aroma of tea leaves is enhanced.

In the method for producing a tea aroma composition, tea leaves are treated by steam distillation to collect a distillate and then the obtained distillate is subjected to distillative concentration.

A granular composition containing dietary fibers derived from green tea and a method for preparing the same are provided. The granular composition may be prepared into granules, which has a suitable size and a shape to eat, using processed green tea having an insoluble dietary fiber content of 70% by weight or more; and a sugar alcohol as raw materials. The granular composition may also be useful in solving the problems such as dust scattering, throat choking, and the like due to the good flowability of the granules, and useful in manufacturing articles because the granular composition is easy to quantify due to the good filling properties.

The present invention relates to a process for aroma recovery from tea leaf including the steps of: incubating fresh tea leaf at a temperature in the range 4 to 80° C. under anaerobic conditions for a period of 4 to 72 hours; subjecting the incubated leaf to comminution to produce dhool; fermenting the comminuted dhool; and recovering aroma from the dhool while partially drying the dhool in a low-convection dryer.