A preservative and flavoring system for tea based beverages. The system contains a tea extract, an antimicrobially active amount of cinnamic acid or an acidic derivative thereof and an acidulant in an amount that maintains the pH of the beverage below pH 4.5. The system preferably includes an additional preservative such as a weak acid preservative. It can be used to prepare an ambient-stable tea based beverage and is suitable for cold filling.
