Method for preparing tea leaf extracts having different tastes

摘要

Disclosed are a method for preparing tea leaf extracts having different tastes, and a beverage prepared with the extract prepared using said method. The method includes adding tea leaves to an extraction column, performing continuous extraction with water at 5 ° C to 140 ° C at a flow rate of 20-200 mL / min, dividing into portions, collecting the extract, and relative taste. To draw an intensity curve. The different portions of the collected extracts are recombined according to the scent change displayed in the relative taste intensity curve. The method makes it possible to produce a tea extract with high quality taste and high concentration without the need for performing a concentration step, to achieve a high extraction rate and to rebalance the sensory characteristics of the tea leaf extract. It can be done flexibly, resulting in a beverage with a different taste. [Selection] Figure 2