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 an extract prepared using said method. The method is adding tea leaves to an extraction column, performing continuous extraction with 5^oC-140^oC water at a flow rate of 20-200 mL/min, dividing into segments and collecting extract solutions, and drawing relative taste intensity curves. The collected extract solutions of the different segments are recombined according to flavour changes displayed in the relative taste intensity curves. The present method produces tea leaf extracts having a high quality taste and a high concentration without it being necessary to perform a concentration step, the extraction rate is high, the sensory properties of the tea leaf extracts may be rebalanced in a highly flexible manner, and beverages having different tastes are thereby obtained.