Yoko Ueno

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.

TL;DR: In this paper, a method for selecting a raw material for a tea beverage suitable for producing the tea beverage without producing secondary sediments even when preserved over a long period is proposed, where the raw material tea is selected by using a concentration of contained strictinin in tea leaves as an index.

TL;DR: In this article, a new point of view focusing on focusing a new view of view is proposed to provide a tea beverage material producing no secondary sediments and yet having rich flavor by direct heating for parching through focusing on a new perspective.