Kazunori Okanoya

TL;DR: In this article, the authors proposed a method to produce green tea beverages which have a good flavor and a good balance of the fragrant components and do not form unpleasant precipitates, such green tea beverage are produced by a method including an extracting step consisting of two extraction steps.

TL;DR: In this paper, a step of eliminating silica was introduced in the manufacturing process, wherein the silica is eliminated after adding silica to a tea extract obtained by extracting green tea leaves to adsorb the sediment component present in tea extract.

TL;DR: In this article, the authors proposed a method for producing green tea drink, comprising dividing a tea extraction process into two systems which comprise one process (process A) for pressurizing and extracting green tea leaves to obtain the pressurized extract and the other process(process B) for extracting and filtering the extract to obtain atmospheric pressure extract, and then (process C) mixing the obtained pressurized extract with the obtained atmospheric pressure extracts in a mixing ratio determined on basis of the weight of the tea leaves of raw material.

TL;DR: In this paper, the authors proposed a manufacturing process of tea beverages that the secondary sediment does not occur even during the long-term storage of the tea beverages, by managing the manufacturing process to control the strictinin content in the tea extract.