Abstract: Disclosed is a process for manufacturing a green leaf tea product, the process comprising the steps of:—providing fresh tea leaves comprising catechins and active endogenous enzymes;—comminuting the fresh tea leaves comprising active endogenous enzymes under aerobic conditions sufficient to cause substantial bruising to the leaves;—inactivating the endogenous enzymes in the comminuted fresh tea leaves to substantially prevent fermentation of the fresh leaves;—and drying the comminuted fresh tea leaves to yield the green leaf tea product.

Abstract: Shown is a process having the steps of: providing fresh tea material rich in stem; and expressing juice from the fresh tea material thereby to produce stem residue and tea juice having a mixture of tea compounds.

Abstract: The present invention provides a beverage precursor comprising tea material and food-grade additive, wherein the beverage precursor is present in an amount wherein contact of the beverage precursor with 250 ml water for 2 minutes at 90° C. produces a beverage comprising catechins in an amount of between 0.05% and 2% by weight of the beverage. The present invention also provides a process for manufacturing a beverage precursor comprising macerating tea leaf and/or stem with a rotorvane and at least one CTC process.

Abstract: Shown is a process having the steps of: expressing juice from fresh tea leaves thereby to produce leaf residue and tea juice, wherein the amount of expressed juice is between 10 and 300 ml per kg of the fresh tea leaves; and processing the leaf residue to produce leaf tea and/or a tea extract.

Abstract: A palatable green leaf tea from Camellia sinensis var. assamica is disclosed. Infusion of 2 g of the leaf tea in 200 ml water for 1.5 minutes at 90° C. produces a beverage comprising catechins in an amount of between 0.01 and 0.1% by weight of the beverage. Also disclosed is a process for manufacturing the leaf tea product wherein fresh leaf from var. assamica is macerated using a combination of a rotorvane and double-cone processor.

Abstract: The present invention provides a method of manufacturing a green tea product with enhanced aroma. The method comprises the steps of: providing an aroma composition comprising E-2-hexenal and linalool in a weight ratio of at least 0.7:1; and combining the aroma composition with the tea product. Also provided are green tea products with enhanced aroma.

Abstract: Disclosed is a process comprising the step of: expressing juice from a first supply of fresh tea leaves thereby to produce leaf residue and tea juice; subjecting the first supply of fresh tea leaves and/or the tea juice to an enzyme deactivation treatment thereby to prevent fermentation of the tea juice; and combining the tea juice in which the enzymes have been deactivated with fermented or fermenting tea material.

Abstract: Disclosed is a process comprising the steps of: expressing juice from a first supply of fresh tea leaves thereby to produce leaf residue and tea juice; subjecting the first supply of fresh tea leaves and/or the tea juice to a fermentation step thereby to at least partially ferment the tea juice; and combining the at least partially fermented tea juice with substantially unfermented tea material.

Abstract: Disclosed is a process for manufacturing a tea product. The process comprises the step of combining tea juice expressed from a first supply of fresh tea leaves with leaf tea from a second supply of fresh tea leaves and/or with tea solids extracted from the leaf tea.

Abstract: Disclosed is a process comprising the steps of: expressing juice from fresh tea leaves thereby to produce leaf residue and juice comprising a mixture of tea compounds; fractionating the mixture; and recovering at least one fraction enriched in at least one tea compound.

Abstract: The present invention provides a beverage precursor comprising tea material and food-grade additive, wherein the beverage precursor is present in an amount wherein contact of the beverage precursor with 250 ml water for 2 minutes at 90° C. produces a beverage comprising catechins in an amount of between 0.05% and 2% by weight of the beverage. The present invention also provides a process for manufacturing a beverage precursor comprising macerating tea leaf and/or stem with a rotorvane and at least one CTC process.

Abstract: Disclosed is a process comprising the steps of: providing fresh tea leaves comprising catechins; macerating the fresh tea leaves thereby to produce dhool; fermenting the dhool for a fermentation time (tF) sufficient to reduce the content of catechins in the dhool to less than 50% of the content of catechins in the fresh tea leaves prior to maceration on a dry weight basis; and then expressing juice from the fermented dhool thereby to produce leaf residue and tea juice, wherein the amount of expressed juice is at least 50 ml per kg of the fresh tea leaves.

Abstract: Disclosed is a process comprising the steps of: expressing juice from fresh tea leaves thereby to produce leaf residue and tea juice, wherein the amount of expressed juice is between 10 and 300 ml per kg of the fresh tea leaves; and processing the leaf residue to produce leaf tea and/or a tea extract.

Abstract: Disclosed is a process comprising the steps of: providing fresh tea material rich in stem; and expressing juice from the fresh tea material thereby to produce stem residue and tea juice comprising a mixture of tea compounds.

Abstract: Disclosed is a process comprising the steps of: expressing juice from fresh tea leaves thereby to produce leaf residue and tea juice wherein the amount of expressed juice is greater than 300 ml per kg of fresh tea leaves; subjecting the fresh tea leaves and/or the leaf residue to an enzyme deactivation treatment thereby to prevent fermentation of the leaf residue; and drying the leaf residue to produce leaf tea. Also disclosed is a leaf tea obtained by the process.

Abstract: The present invention relates to the field of improving nutritional content and more particularly the isoflavone content in plants. The invention provides a process for increasing the content of the isoflavone daidzein in selected plants, novel plants produced by this process and products derivable therefrom.