Patent ID: 7842327

Claim:
Tea aroma, vegetable aroma, fruit aroma, or flower aroma, which is obtained from an extract or a slurry of a tea, a vegetable, a fruit, or a flower, said extract or slurry of the tea, vegetable, fruit or flower being treated with a fresh Camellia sinensis tea leaf powder, said fresh Camellia sinensis tea leaf powder comprising β-glucosidase, polyphenol oxidase, and lipoxygenase, wherein the fresh Camellia sinensis tea leaf powder is obtained by collecting a fresh leaf and/or a stem of a tea plant Camellia sinensis, physically damaging the fresh tea leaf, keeping the fresh tea leaf under shade conditions after collecting, allowing the fresh tea leaf to stand for 30 minutes to 72 hours, freeze-drying and subsequently milling the same, and wherein the treatment of the extract or the slurry of the tea, vegetable, fruit, or flower with the fresh Camellia sinensis tea leaf powder is conducted by contacting the extract or the slurry with the fresh Camellia sinensis tea leaf powder for 0.5 to 48 hours at a temperature of from 4° C. to 65° C., followed by a heat treatment at a temperature of 80° C. or higher.