Abstract: The present study was undertaken to provide insight into the effects of low-temperature extraction conditions on the extraction of major biochemical components from green tea. T640 (transmittance at 640 nm) and A420 (absorbance at 420 nm) were determined as measures of the color and turbidity of tea infusion, respectively. The results showed that appropriate amounts of major biochemical components were extracted from green tea by low-temperature extraction and the color of green tea infusion was good. Low-temperature extraction could provide an effective strategy to extract tea for the production of premium tea beverage. The results of orthogonal array optimization indicated that the optimal low-temperature extraction conditions were extraction for 3 h at 20 ℃ and a tea/water ratio of 1:50.

Key words: green tea beverage, low-temperature extraction, cream down, taste components