The processing method features a long-time, low-temp., co-leaching of tea and Beta-cyclodextin; the addition of proper amount of vitamin C into the filtrate for green-tea beverage (not for other kinds of tea beverage); the degasification treatment of the filtrate; and the instantaneous, high-temp. disinfection with the vacuum packaging. The combined application of the above-said four techniques makes the product look clear, and have a natural color, taste and tea fragrance. Also, there is no brown sediment produced during storage. |