Functional Water

Abstract

Tea-based beverages prepared from functional water are described. The functional water comprises less than 200 ppm total dissolved solids and, when used to make a tea-based beverage, results in a beverage having superior flavor and appearance characteristics, even when up to 6% by weight of tea solids are present within the beverage.

1 . Functional water comprising: 
 (a) less than about 200 ppm total dissolved solids and more total dissolved solids than reverse osmosis water; and    (b) less than about 50 ppm bicarbonate    wherein the functional water has a pH from about 7.0 to about 8.5 and is suitable for making a tea-based beverage comprising from about 0.05 to about 6.0% by weight tea solids and having a Hunter Haze Value from about 15 to about 50.    
   
   
       2 . The functional water according to  claim 1  wherein the water comprises from about 0 to about 95 ppm ions which are divalent and from about 50 to about 200 ppm ions which are monovalent.  
   
   
       3 . The functional water according to  claim 1  wherein from about 0.001 to about 10 ppm bicarbonate is present.  
   
   
       4 . The functional water according to  claim 1  wherein the functional water has a pH from about 7.0 to about 7.7.  
   
   
       5 . The functional water according to  claim 1  wherein the functional water results from the addition of dry solids being added to precursor tap water, spring water or reverse osmosis water or a filter that filters tap water.  
   
   
       6 . A method for making a tea-based beverage comprising the steps of: 
 (a) providing a tea-based beverage precursor; and    (b) combining the tea-based beverage precursor with functional water comprising 
 (i) less than about 200 ppm of total dissolved solids and more total dissolved solids than reverse osmosis water; and  
 (ii) less than about 50 ppm bicarbonate  
 wherein the functional water has a pH from about 7.0 to less than about 8.5.  
   
   
   
       7 . The method for making a tea-based beverage according to  claim 6  wherein the tea-based beverage comprises from about 0.05 to about 6.0% by weight tea solids.  
   
   
       8 . The method for making a tea-based beverage according to  claim 6  wherein the functional water comprises from about 0 to 95 ppm ions which are divalent and from about 50 to about 200 ppm ions which are monovalent.  
   
   
       9 . The method for making a tea-based beverage according to  claim 6  wherein no more than about 10% by weight of the total amount of functional water employed is heated prior to making the tea-based beverage.  
   
   
       10 . The method for making a tea-based beverage according to  claim 6  wherein the tea-based beverage precursor is tea leaf, tea powder or a tea concentrate.  
   
   
       11 . The method for making a tea-based beverage according to  claim 10  wherein the tea concentrate is shelf stable tea concentrate comprising carbohydrate.  
   
   
       12 . The method for making a tea-based beverage according to  claim 6  wherein the tea-based beverage is made in a ready-to-drink dispensing apparatus.  
   
   
       13 - 20 . (canceled)