Abstract: Provided is a production method for a composition containing non-polymer catechins, including the following step (A): (A) a step of bringing tea leaves into contact with an aqueous solution having a Brix of from 0.2% to 1.0% at from 80° C. to 100° C.

Abstract: A tea extraction method including performing a multistage pressure extraction process. Each extraction stage involves forcing a volume of water through a bed of tea material held in a tea material receiver. Each extraction stage may be performed at an extraction stage pressure and a water temperature. Each extraction stage may be separated by a soak stage.

Abstract: A persimmon leaf-derived polysaccharide fraction, a preparation method thereof, and use thereof, the persimmon leaf-derived polysaccharide fraction including, based on the total weight of the polysaccharide fraction, 70-90 wt % of neutral sugar and 10-30 wt % of uronic acid.

Abstract: A liquid container (10), with attachments, is taught which consists of a vacuum insulated container body (20) with open top and integral threads. A top closure (42) attaches to the container body with mating threads permitting disassembly. A number of removable attachments (64) are fastened to the top closure. A lid (98) is attached to the top closure forming a liquid tight seal for the container. When an infuser attachment is used, brewing media is placed in the infuser and hot water in the container, the media steeps forming a brew, after the lid and media is removed, the beverage is sipped from the closure lip. If a strainer attachment is selected, brewing media and hot water are added into the container, the media steeps forming a brew and, after the lid removed, the beverage is sipped from the closure lip. When an isolator attachment is chosen it replaces the seal ring on the closure thereby covering all exposed thermoplastic surfaces permitting drinking directly from the container body.

Abstract: A water-absorbent resin composition suffering exfoliation of additives from a water-absorbent resin only insignificantly and excelling in fluidity of powder after absorption of moisture and in deodorizing property and absorbent property as well is provided. The water-absorbent resin composition of this invention comprises a water-absorbent resin obtainable by polymerizing an unsaturated monomer having an acid group and/or a salt thereof; and complex oxide hydrate containing zinc and silicon, or zinc and aluminum, wherein the complex oxide hydrate contains zinc as main metal component, the mass ratio of the content of zinc and the content of silicon or aluminum is in the range of 50/50-99/1, and the absorption capacity at 60 minutes toward 0.90 mass % sodium chloride aqueous solution under the pressure of 1.9 kPa is not less than 20 g/g. Optionally, a plant component (C) can be added to the water absorbent resin composition.

Abstract: The invention pertains to the field of the beverage preparation machines having an ingredient processing module for preparing a beverage with at least one ingredient supplied with a capsule, and their accessories. In particular, the invention relates to a device comprising a container for storing capsules comprising: a first interface for communicating with feedback means; a sensing arrangement for detecting and obtaining information on a capsule in a detection area; a controller configured to send, through the first interface, information related to the detected capsule, to the feedback means.

Abstract: Embodiments described herein may comprise an infant formula cartridge for preparing infant formula from premeasured quantities of dry or concentrated liquid components. Other embodiments may include a device for preparing infant formula from said cartridge including means for customizing the infant formula preparation to suit specific health issues.

Abstract: The present invention provides a method to create and a process for using a compact, automated, all-grain beer brewing appliance. The method may include a microprocessor-based Process Control System, a Heat EXchanger loop, a Fluid Distribution Manifold, a Step Filter Basket, a Hot Fluid Tank, pumps, valves, plumbing and brewing control instruments. The invention may also make use of a Filter-Keg in lieu of a Hot Fluid Tank allowing fermentation, conditioning and dispensing from a single replaceable vessel.

Abstract: A device (1) for extracting an ingredient in a cartridge (9) by supplying an extraction liquid such as heated water into such cartridge, includes upstream and downstream cartridge enclosing parts (7,8) relatively movable between an open position for inserting and/or removing such cartridge and a closed position for forming an extraction chamber (11) enclosing such cartridge during extraction; and a cartridge handling arrangement including a cartridge holder (10), in particular a holder fixed to or integral with the upstream part or the downstream part, for receiving and holding such cartridge against gravity when inserted and descending under gravity between the enclosing parts in the open position prior to forming the extraction chamber (11).

Abstract: A beverage cartridge system is adapted to brew a beverage through a brewer having a holder adapted to receive the cartridge system. The holder may have a deep well with one or more needles therewithin to pierce through the bottom of the cartridge system when inserted into the well. The cartridge system may include a short cup and a tall cup, where the tall cup is taller than the short cup to pack more beverage grind. The cartridge system may include a filter within an outer cup. The bottom of the filter may be deep enough to be juxtaposed to the bottom of the cup. The filter may be formed from a material that is substantially resistant to piercing by the needle within the holder such that when the outlet needle pierces through the bottom of the cup, the outlet needle raises the filter at a point of contact, and the filter substantially resists the outlet needle from piercing through the filter during a brewing process.

Abstract: This disclosure relates to improvements in beverage/food product preparation systems and in particular to beverage/food product preparation systems having machines of the type which use pre-packaged cartridges containing beverage or food ingredients. The cartridge (30) contains one or more beverage or food ingredients for use in a machine for preparing a beverage or food product from said ingredients. The cartridge (30) includes a base (34), an outlet aperture (37) in the base (34), and a collar (38) extending from the cartridge base (34) around the outlet aperture (37). The cartridge (30) is inserted into a holding receptacle (14) of a machine the collar (38) interacts with an element (65) of the machine and the collar (38) is configured to determine the pressure in the cartridge (30) during the preparation process.

Abstract: A system that generates brewed beverages may receive requests to produce specified brewed beverages. The system may include a scheduler that initiates and controls the performance of one or more chemical or mechanical processes to produce the beverages. While one chemical or mechanical process for producing a beverage is being performed, other processes may be performed for production of the beverage or another beverage. The scheduler may determine the time at which to perform each process, the time at which a beverage should be presented, the resources to be used to perform the processes, or the time at which to perform a cleaning process, dependent on an actual or expected demand for beverages, or dependent on a target time for beverage retrieval. Shared resources may be applied to the production of beverages for high priority orders, while partially completed beverages for lower priority orders are staged for subsequent advancement.

Abstract: A sweet tea brewing product and system for brewing sweet tea is disclosed including making a concentrated sweet tea solution before mixing with water which comprises at least one water permeable sieve wherein tea particles and sugar granules are contained. The tea particles and sugar granules are brewed and dissolved during steeping in hot water to produce a hot concentrated sweet tea solution. The concentrated tea solution is then mixed with a proportioned amount of water to make consistent sweet tea. An alternative embodiment may be employed whereby coffee is substituted for tea to make a sweetened coffee solution that may be brewed hot or over ice.

Abstract: A receptacle holding unit (1) for a device for preparing a beverage from an ingredient contained in a receptacle (2) having: —a first part (10); —a second part (20) that is movable towards the first part, in particular along a longitudinal axis (1?), into a closed position for holding the receptacle in such unit and relatively apart from the first part into an open position for inserting the receptacle into such unit and/or for removal therefrom; —a fastening device (11, 21) having a fastened configuration for fastening together the first and second parts (10, 20) in the closed position and an unfastened configuration such to enable movement of the first and second parts out of the closed configuration; and —an actuator (30) movable between an open configuration and a closed configuration to drive the first part and the second part between the open and the closed positions.

Abstract: The invention proposes a portion capsule for producing a beverage, having a capsule body with a capsule base and a filling side, with a cavity for accommodating a pulverulent or liquid beverage base being formed between the capsule base and the filling side, with a filter element being arranged between the beverage base and the capsule base, and with the filter element comprising a non-woven which is arranged in the region of the capsule base.

Abstract: A portion capsule for producing a beverage is proposed, having a capsule body with a capsule base and a filling side, with a cavity for accommodating a pulverulent or liquid beverage base being formed between the capsule base and the filling side, with a filter element being arranged between the beverage base and the capsule base, and with the filter element having a non-woven which is arranged in the region of the capsule base.

Abstract: A portion capsule for producing a beverage is proposed, having a capsule body with a capsule base and a filling side, with a cavity for accommodating a pulverulent or liquid beverage base being formed between the capsule base and the filling side, with a filter element being arranged between the beverage base and the capsule base, and with the filter element having a non-woven which is arranged in the region of the capsule base.

Abstract: A method for preparing hot beverages in a hot beverage machine by possibly repeatedly pumping a specific quantity of water from a water tank into a heating device, heating the quantity of water, pumping the heated quantity of water out of the heating device into a brewing chamber and possibly at the same time pumping a further quantity of water out of the water tank into the heating device, brewing a brewing substance contained in the brewing chamber to produce a hot beverage, and finally converting the quantity of water last pumped into the heating device completely into steam in a controlled manner for forcing liquid out of the entire line system downstream of the heating device.

Abstract: A beverage brewer having a water flow control system for controlling the flow water through the system during a brewing cycle. The water flow control system is related to the spray head used in the brewer. The system can be calibrated based on the spray head used with the system and the calibration information can be used during the brewing process. An information device may be provided on the spray head to communication information to the brewer to control the brewing process. The brewer may be provided with a reader to read the information from the spray head. A system which can be used with a brewer, including all of the aforementioned information associated with the spray head for use in controlling the water flow during a brewing cycle. The system can be provided with the brewer or retrofitted with an existing brewer.

Abstract: A beverage forming method and system employing the introduction of air into the heater tank and/or an expansion chamber after liquid delivery is complete. An expansion chamber may be provided at the top of the heater tank and provide a tortuous flow path from an air inlet to the tank outlet.

Abstract: A sweet tea brewing product and system for brewing sweet tea is disclosed including making a concentrated sweet tea solution before mixing with water which comprises at least one water permeable mesh pouch wherein tea particles and sugar granules are contained. The tea particles and sugar granules are brewed and dissolved during steeping in hot water to produce a hot concentrated sweet tea solution. The concentrated tea solution is then mixed with a proportioned amount of water to make consistent sweet tea.

Abstract: A sweet tea brewing product and system for brewing and sweetening tea in a brewing basket of a tea making machine is disclosed comprising at least one water permeable mesh pouch for placement in the brewing basket during brewing. The tea particles and sugar granules are contained in the mesh pouch. The mesh pouch has mesh openings being generally smaller than the size of said sugar granules and said tea particles for retention of said granules and particles. The tea particles and sugar granules are brewed and dissolved in the brewing basket during steeping of the tea particles and sugar granules in hot water to produce a concentrated sweet tea solution delivered from said basket for accurate and consistent brewing of sweat tea.

Abstract: A method for brewing and chilling a brewed beverage such as tea includes brewing the beverage; combining the brewed beverage with a chilling medium; and covering the combined brewed beverage and chilling medium with an air-tight lid assembly to form an airtight seal. The combined brewed beverage and chilling medium may then be agitated. The airtight seal traps vapor generated from the beverage during the chilling, thereby causing the vapor to re-enter the beverage to maintain optimum flavor.

Abstract: The present invention provides an agent for improving taste of tea drinks, comprising at least one glyceroglycolipid, preferably monogalactosyl diacylglycerol or digalactosyl diacylglycerol, as an active ingredient. The agent of the present invention is for use to enhance kokumi, to mask astringent taste, and to prevent precipitates. The agent of the present invention is effective especially in improving tea drinks containing ground tea leaves. The present invention also provides a method for producing tea drinks containing ground tea leaves and at least 1.0 ?g/ml of glyceroglycolipids and having an absorbency of 0.25 or below at 680 nm, and tea drinks containing glyceroglycolipid, which method comprises grinding tea leaves into an average particle size of 1-100 ?m (preferably 1-50 ?m, more preferably 1-20 ?m), and mixing the resulting ground tea leaves with neutral (pH 5-7, preferably 5.5-7, especially preferably 6-7) water to elute the glyceroglycolipids into the water.

Abstract: The present invention provides an agent for improving taste of tea drinks, comprising at least one glyceroglycolipid, preferably monogalactosyl diacylglycerol or digalactosyl diacylglycerol, as an active ingredient. The agent of the present invention is for use to enhance kokumi, to mask astringent taste, and to prevent precipitates. The agent of the present invention is effective especially in improving tea drinks containing ground tea leaves. The present invention also provides a method for producing tea drinks containing ground tea leaves and at least 1.0 ?g/ml of glyceroglycolipids and having an absorbency of 0.25 or below at 680 nm, and tea drinks containing glyceroglycolipid, which method comprises grinding tea leaves into an average particle size of 1-100 ?m (preferably 1-50 ?m, more preferably 1-20 ?m), and mixing the resulting ground tea leaves with neutral (pH 5-7, preferably 5.5-7, especially preferably 6-7) water to elute the glyceroglycolipids into the water.

Abstract: A device (1) for extracting an ingredient in a cartridge (9) by supplying an extraction liquid such as heated water into such cartridge, comprises: upstream and downstream cartridge enclosing parts (7, 8) relatively movable between an open position for inserting and/or removing such cartridge and a closed position for forming an extraction chamber (11) enclosing such cartridge during extraction; and a cartridge removal arrangement (36, 37) for assisting removal of such cartridge when the enclosing parts (7, 8) are brought from the closed to the open position. The upstream part (7) bears an upstream piercing arrangement (34) for opening an upstream portion of such cartridge. The downstream part (8) bears a downstream piercing arrangement (30), such as a piercing member, for opening a downstream portion of such cartridge.

Abstract: A method and an apparatus for decocting ingredients in a solvent. The apparatus including a container for containing the solvent, a recipient for containing the ingredients, the recipient being placed inside the container, a pipe connecting a bottom part of the container and a bottom part of the recipient, a pump placed in series with the pipe for circulating the solvent from the bottom part of the container to the bottom part of the recipient.

Abstract: An infuser having a non-porous region to selectively stop infusion. The infuser may be used in a vessel, such as a portable beverage mug suitable for preparing and drinking tea and other beverages. Methods for infusing contents (such as coffee or tea) into a beverage with the ability to stop the infusion process on command, and without having to remove the contents from the container or vessel holding the infuser. Once the beverage has reached a desired flavor, the flavoring ingredients can be pushed into the non-porous section of the infuser by pushing a press head to move the infusing contents into the non-porous region.

Abstract: In an embodiment of the described technology, a multi-chamber cup is used to brew coffee or other (hot) drink in a brewing machine. Such a device allows one to add any coffee, but use all the features of an automated single-cup or multi-cup brewing machine. The multi-chamber cup has an inner cup, an intermediate cup, and an outer cup each having sides with circular cross-sections between a top side and bottom side, defining an inner cavity there-between, each with a lip at a top side of the respective cup, extending outwards from a respective inner cavity of each cup. This allows water to enter and flow through multiple cups (at least three) before exiting the multi-chamber cup, such that the liquid becomes homogenized with dissolved particulate solid matter to produce a flavorful, high-quality drink.

Abstract: A method for brewing and chilling a brewed beverage such as tea includes brewing the beverage within a first container; pouring the brewed beverage from the first container into a second container containing a chilling medium; and covering the second container with an air-tight lid assembly that provides an air tight seal with the second container. The second container may then be agitated. The airtight seal traps vapor generated from the beverage during the chilling, thereby causing the vapor to re-enter the beverage to maintain optimum flavor. The first container includes a brewing pitcher containing an infuser, and the second container includes a chilling pitcher having a removably-attachable air-tight lid assembly.

Abstract: An automatically controllable commercial system for brewing a consistently high quality cold brewed beverage from a supply of purified water, optionally sweetening the brewed beverage, and dispensing the cold brewed beverage is provided. The system of the present invention includes automatically controllable integrated components for purifying the water supplied to brew the beverage and for maintaining the system in a sanitary condition that can be serviced on site or from a remote location. The present invention further provides an automated, commercial scale method for brewing tea from real tea leaves and naturally sweetening the tea to produce cold sweet tea with the high quality taste of homemade sweet tea.

Abstract: An apparatus for brewing a beverage, which includes an elongated member having a plurality of disks stacked along an axis of the elongated member; a filter having at least one slot and adapted to fit over the plurality of disks; and an elongated housing member having first and second slots on opposite sides of the elongated housing member, wherein the elongated housing member is adapted to fit over the filter.

Abstract: Disclosed is a new fruit-juice-containing black tea beverage that, without performing enzyme treatment such as tannase treatment, and moreover even if a large quantity of fruit juice is added, can suppress time degradation. The fruit-juice-containing black tea beverage packed in a container containing 10-90 mass % of fruit juice is characterized by containing 10-24 ppm of theogallin, and by the ratio (theogallin/K) of contained theogallin to contained potassium being 0.015-0.100.

Abstract: The teabag holder is located in a lid for a tea brewing container. The string of the teabag passes through a hole in the soft, flexible material of the lid and holds it at any desired level so that it extends into the liquid in the container or is held above the liquid, or at any other desired position. The underside of the lid serves as a receptacle for liquid drained from a teabag placed therein. The sides of the lid can be squeezed together to squeeze the liquid from the teabag without touching the bag with the fingers.

Abstract: The invention concerns a process for the preparation of a beverage in a beverage machine with a capsule comprising an enclosure containing tea leaves comprising the steps of: a) introducing water in the capsule to submerge the tea leaves in the capsule enclosure, then b) introducing water at a soaking flow of at most 80 ml/min, then c) introducing water in the capsule until the required volume of beverage is delivered, wherein during at least one period of step b), water is introduced in the capsule at least once at a stirring flow superior the soaking flow to stir tea leaves.

Abstract: Aspects of the present disclosure relate to the brewing of beverages from a liquid, such as water, and a flavor base, such as tea, cocoa, or coffee. Specifically, aspects of the present disclosure enable the brewing of beverages at a rapid rate by enabling removal of spent flavor base (e.g., coffee grounds) from a brewing chamber. In one embodiment, a filter is provided in fixed attachment with a wiper. After a brewed beverage is forced from the brewing chamber through the filter, the filter can be removed from the brew chamber. Removal of the filter causes the wiper to pass over the brew chamber, sweeping away spent flavor base and preparing the brew chamber for subsequent use. In some embodiments, a scraper may be positioned such that removal of the filter from the brew chamber causes the scraper to remove spent flavor base from the filter and/or wiper.

Abstract: Provided are a preparation process of a purified green-tea extract capable of easily and efficiently removing a turbidity component contained in a green tea extract; a purified green-tea extract prepared by the preparation process; and a packaged beverage containing the purified green-tea extract. The preparation process of a purified green-tea extract containing, in the solid content thereof, from 36 to 99 mass % of non-polymer catechins comprises bringing a green tea extract into contact with a mixed solution containing an organic solvent and water at a mass ratio of from 65/35 to 97/3 and active carbon and/or acid clay or active clay, adjusting the organic solvent/water mass ratio of the resulting solution to from 0/100 to 85/15, and then separating the turbidity component thus separated.

Abstract: The invention proposes a brewing apparatus for extracting a portion capsule, having an accommodation element, which has a cavity for the portion capsule, and a closure element, it being possible for the closure element to move between a loading position, which is at a distance from the accommodation element, and an extraction position, which closes the cavity, and the brewing apparatus having a holding element for holding the portion capsule in the loading position, and furthermore the holding element being designed in such a way that the portion capsule is aligned substantially in the direction of the accommodation element by the holding element by virtue of the movement of the closure element from the loading position to the extraction position.

Abstract: The development and application of a novel non-polar oil recovery process utilizing a non-dispersive solvent extraction method to coalesce and recover oil from a bio-cellular aqueous slurry is described herein. The process could apply to recovery of algal oil from a lysed or non-lysed algae slurry, recovery of Omega fatty acids from a bio-cellular aqueous feed, recovery of Beta-carotene from a bio-cellular aqueous feed and for the removal from produced water in oil production and similar type applications. The technique of the present invention utilizes a microporous hollow fiber (MHF) membrane contactor. The non-polar oil recovery process described herein can be coupled to a collecting fluid (a non-polar solvent such as heptane, a biodiesel mixture or the previously extracted oil) that is circulated through the hollow fiber membrane. In cases where the biodiesel mixture or the previously extracted oil is used the solvent recovery step (e.g. distillation) can be eliminated.

Abstract: A method and apparatus for forming a beverage using a beverage formation device. Opening of a brew chamber may automatically enable the provision of beverage precursor liquid from a reservoir to a heating tank that is used (heated or not) to form a beverage. For example, opening of the brew chamber may cause a valve to be opened or otherwise permit flow of beverage precursor liquid from the reservoir to the heating tank. The valve may open simultaneously and automatically with a brew chamber lid, and may close when the brew chamber lid is closed.

Abstract: A liquid infusion and/or brewing process is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of liquid into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber, wherein said at least one cycle includes reducing pressure within said chamber to form at least a partial vacuum within said chamber and subsequently returning said chamber to about atmospheric pressure. Methods for separating the brewing media from the liquid after completion of the brewing process are also described.

Abstract: A hot beverage brewer (10) having a hot water dispense system (12), a brew basket assembly (18) for holding ingredient to be mixed with the hot water to make a freshly brewed hot beverage and a controller (16) for controlling the delivery of hot water from the hot water dispenser system to the brew basket (18) with a spray distribution assembly (14) having a spray head (20) having a generally vertical passageway (22) for receipt of hot water and an umbrella-like member (34).

Abstract: This invention is related to a method of manufacturing a tea drink, which comprises the steps of subjecting tea leaves to extraction to obtain an tea extract and adjusting the pH of the tea extract to the range of 5.0-6.0, mixing nitrogen into the tea extract while applying a negative pressure of 0.01 MPa or more, stabilizing the tea extract in succession to the step of applying a negative pressure by maintaining the tea extract under a pressure of not higher than atmospheric pressure for a period of 30 seconds to 20 minutes, and adjusting the pH of the tea extract to the range of 5.5-6.5 during or subsequent to the step of stabilizing the tea extract.

Abstract: The invention concerns a foamed tea beverage composed of: a mixture of liquid and bubbles, a foam head above the mixture of liquid and bubbles, characterized in that the beverage is deprived of any creamer, lipid or thickener agent, and in that the said beverage is generated from the combination of water, a powdered tea composition having a tea extract powder, and a food-grade acid.

Abstract: A vertical apparatus,—for mixtures of solids & liquids,—used to exchange essence between them,—or used to separate solids from liquids or vice a versa,—placed on the inside floor of a container, has: (1) an outer & (2) an inner parts, both substantially, cylindrically shaped, open ended, loose yet close fitting, & concentrically nested, with the outer part having an integral seal ring at its bottom end, and (3) a horizontal filter element covering the inner part's bottom opening, it being held clamped between the close fitting substantially cylindrical parts. With fluids placed inside the apparatus, they remain there without leaking past the seal ring, until the apparatus is lifted off of the container floor to unseal & filter the fluids into the container.

Abstract: A beverage concentrate system (10) includes a brewer (12), a receptacle (14), a heat exchanger (16) and pump (22). Beverage concentrate is pumped by pump (22) from the receptacle (14) and through the heat exchanger (16). The beverage concentrate is cooled in the heat exchanger (16) with water. The coolant water and the beverage concentrate are dispensed to form a finished beverage.

Abstract: Disclosed is a novel green tea beverage packed in a container which shows a good aroma release in the mouth and a lingering aftertaste, has a richness and concentration feeling in the flavor, and can be drunk delectably even in a cold state. Specifically disclosed is a green tea beverage packed in a container characterized in that: the concentration of saccharides, i.e., the sum of monosaccharides and disaccharides, is 150-500 ppm; the ratio by concentration of the disaccharides to the monosaccharides (disaccharides/monosaccharides) is 2.0-8.0; the ratio by concentration of electron-localized catechins to the aforesaid saccharides (electron-localized catechins/saccharides) is 1.8-4.0; and the ratio by content of furfural to geraniol (furfural/geraniol) is 0.5-3.0. It is preferred that the ratio by concentration of the aforesaid saccharides to soluble solid matters originating in tea leaves (saccharides/(soluble solid matters originating in tea leaves×100)) is 5.0 to 10.0.

Abstract: The present invention provides a technique for producing a tea wherein water-insoluble components of tea leaves have been made soluble in water and the natural umami components inherent to tea leaves have been increased. It also provides a technique for manufacturing a tea-based alcoholic drink which has “tea leaf-origin aroma”, “umami and body” and “mild alcoholic aftertaste” in a good balance. Tea leaves are processed with an extruder at a temperature of 80 to 150° C. and under a pressure of 0.2 to 30 MPa for 5 to 600 sec while supplying 1 to 100 parts by weight, per 100 parts by weight of the tea leaves, of water or an aqueous sugar solution, Thus, a processed tea leaf product is stably produced while avoiding blowout from the outlet. A tea extracted from this processed tea leaf product shows a significantly improved taste.

Abstract: The present invention provides an agent for improving taste of tea drinks, comprising at least one glyceroglycolipid, preferably monogalactosyl diacylglycerol or digalactosyl diacylglycerol, as an active ingredient. The agent of the present invention is for use to enhance kokumi, to mask astringent taste, and to prevent precipitates. The agent of the present invention is effective especially in improving tea drinks containing ground tea leaves. The present invention also provides a method for producing tea drinks containing ground tea leaves and at least 1.0 ?g/ml of glyceroglycolipids and having an absorbency of 0.25 or below at 680 nm, and tea drinks containing glyceroglycolipid, which method comprises grinding tea leaves into an average particle size of 1-100 ?m (preferably 1-50 ?m, more preferably 1-20 ?m), and mixing the resulting ground tea leaves with neutral (pH 5-7, preferably 5.5-7, especially preferably 6-7) water to elute the glyceroglycolipids into the water.

Abstract: The present invention relates to a woven mesh. The woven mesh comprises polyester such as poly(ethylene terephthalate). The present invention also relates to associated uses and systems of the woven mesh.