The present invention provides a consistent, fresh, fastly brewed tea-beverage and method of making the same by use of automatic espresso machine. In the currently used manual method of preparing tea, through non-standard set ups used by different tea-preparers, where water with tea dust/leaves, is boiled in a pot on a heat source, the volatile organic compounds get mixed with brewed tea, resulting into health hazards by reducing the good effects of antioxidants present in the tea dust. Additionally, when milk is boiled together with water containing tea dust/leaves, the milk may counteract the favourable health benefits of tea for vascular function. Similarly, when brewed tea is prepared at a time in large quantities for being served to a large number of tea-drinkers, many times the tea is brewed much in advance of the tea-serving-time, it should be noted that when the brewed tea is left for 3 to 4 hours before serving it, the brewed tea is susceptible to bacterial growth, whereby it may get oxidized and may produce cancer-causing-substance called Nitrosamine. These problems are over come when tea-beverage is prepared by use of espresso machine, wherein different steps including pre-infusion, pressurized heated extraction, separate heating and dispensing of milk, followed by sugar-addition and stirring are used. The invention method can be used in large work – places where tea-beverage is to be served to large group of employees.
