Abstract: Green tea formulations and methods for the preparation thereof are shown and described. Generally speaking, the method of preparation includes the mixing of fresh tea leaves in an amount of cold water, followed by pulverization of the leaves to release their intracellular material from the cells of the green tea leaves into the water and form an aqueous extract component. The remaining cellular material forms a leaf residue component which is removed from the mixture. Once the leaf residue is removed, the aqueous extract component is collected and may be dried or further processed to produce a final tea extract that has good natural color, robust natural flavor, and pleasant organoleptic properties, which also is high in polyphenol content, and may be used for various purposes such as the creation of a green tea beverage.

Abstract: A beverage and supplement system comprises a beverage container having: i) a liquid contained therein; and ii) a dispensive opening. A container lid is coupled to the container adjacent the dispensive opening. An envelope is contained within the container lid, the envelope being in communication with the dispensive opening of the container and having a first side sealed to a second side with said supplement being contained therebetween. The second side of the envelope is rupturable upon application of force to said first side in order to dispense said supplement from the envelope without contacting said supplement with an external object. A removable protective cover is positionable on the container lid, the protective cover restricting access to the envelope when positioned on the container lid.

Abstract: Green tea formulations and methods for the preparation thereof are shown and described. Generally speaking, the method of preparation includes the mixing of fresh tea leaves in an amount of cold water, followed by pulverization of the leaves to release their intracellular material from the cells of the green tea leaves into the water and form an aqueous extract component. The remaining cellular material forms a leaf residue component which is removed from the mixture. Once the leaf residue is removed, the aqueous extract component is collected and may be dried or further processed to produce a final tea extract that has good natural color, robust natural flavor, and pleasant organoleptic properties, which also is high in polyphenol content, and may be used for various purposes such as the creation of a green tea beverage.

Abstract: A product container configured to be magnetically affixed to a support surface to contain and dispense a product in a location adjacent to the support surface includes an enclosure configured to contain the product and to provide for dispensing of the product therefrom. An access opening is formed in at least one side of the enclosure, the access opening being configured to provide access to the product to allow an individual to withdraw the product from the enclosure. A magnet is re-usably attached to the enclosure and is configured to magnetically affix the enclosure to the support surface. The magnet has indicia disposed thereon to convey information relating to the product.