FIELD: food-processing industry.
SUBSTANCE: method involves mixing individual component as part of composition for preparing of tea beverage and containing tea aromatic compounds with tea extract comprising dry tea substances at dispensing time. Method allows ready cold beverage to be produced, which contains from 0.01 wt% to 12 wt% of tea aromatic compounds. Sweetener used as individual component is selected from the group comprising saccharose, corn syrup with increased content of fructose, corn syrup, honey, syrup or combination thereof. Method further involves acidifying sweetener using acidifier selected from the group consisting of phosphoric acid, citric acid, lactic acid, fumaric acid or combinations thereof. Preservative may be added into sweetener, said preservative being selected from the group comprising benzoate, sorbate or combinations thereof.
EFFECT: improved quality of beverage by effective imparting of fresh tea aroma to it.
13 cl, 2 dwg
