Enzyme extraction process for tea

摘要

An improved process for the preparation of acid stable instant tea is disclosed. Enzymatic extraction of black tea leaf with water containing tannase and one or more cell wall digesting enzymes, such as cellulase, pectinase, hemicellulase or VISCOZYME is employed. The resulting tea extract is polished, at a selected tea solids level and temperature to improve haze. The polished extract is then made into a finished beverage or concentrated and dried in the usual manner. As a result, natural tea products are obtained which have improved acid stability, good color and good clarity.