The present invention relates to a process of preparation of a liquid tea product comprising the steps of: (a) incubating fresh tea leaf at a temperature in the range 4 °C to 60 °C under anaerobic conditions for a period of 4 to 36 hours; (b) subjecting the incubated leaf to a step of comminution and fermentation; (c) expressing juice from the fermented tea leaf to produce leaf residue and tea juice; (d) incubating the juice in the presence of 0.001 to 5 wt% of at least one enzyme having β-glucosidase activity of at least 50 units/mg so as to produce the liquid tea product.

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