The present invention relates to a tea product. More particularly the present invention relates to a leaf tea product with enhanced amounts of theaflavins and catechins. The problem addressed by the present invention is to provide a tea product with significant amount of catechins without addition of any exogenous catechins, where the tea product has sensorial properties similar to those of black tea. The present inventors have surprisingly found that freezing the fresh tea leaf after plucking followed by exposing it to air and drying results a leaf tea product that has significant amount of catechins and theaflavins, and has sensorial properties similar to those of black tea.
