Abstract: The formation of tea sediment not only influences the flavor and exterior quality of tea beverage or tea concentrate, but also causes a great loss of chemical components. Gallated catechins are the principal components participating in green tea sediment formation. This study discussed the effect of tannase treatment on the re-dissolution and reclaim of green tea sediment by hydrolyzing gallated catechins with tannase. The results showed that, the tannase treatment helped re-dissolve and reclaim of green tea sediment; the re-dissolution of sediment was enhanced with the increase of added enzyme amount and enzymatic time. 35℃, 150βmin and 2.0% of solids were obtained as the optimal parameters of tannase treatment by orthogonal test. Tannase treatment with optimal parameters could hydrolyze 98% gallated catechins and reduce 82% re-sediment. And tannase treatment also helped to improve the taste quality of the resolution of sediment and tea concentrate. This study will provide theory evidence for solving the problem of sediment in tea beverages.

Key words: tannase, green tea sediment, re-dissolution, reclaim