| abstract |
A method of producing a beverage concentrate comprises contacting a plant material and/or plant extract with hot water to produce a beverage, wherein the concentration of the plant material and/or plant extract in the hot water is at least 100 g/l. The method further comprises filtering the beverage to produce a filtrate, and producing a microbiologically stable beverage concentrate from the beverage or the beverage filtrate. The concentration of the plant material or plant extract in the hot water is preferably at least 150, 200 or 250 g/l. The beverage concentrate may be a tea concentrate, a coffee concentrate, or a herb/fruit infusion concentrate. The beverage may be contacted with a stabiliser to retain a solid in suspension. The step of producing a microbiologically stable beverage may comprise filling an aerosol container 30 with the beverage or the beverage filtrate and filling the headspace with an inert gas. Alternatively the beverage or beverage filtrate may be contacted with a preservative. |