A process for producing tea products is provided, the process comprising: providing fresh whole tea leaves placing the tea leaves into a press, and pressing the leaves thereby producing tea juice and leaf residue, whilst applying steam to the outside of the press, so that the steam comes into contact with the juice as it leaves the press collecting the juice and processing the leaf residue to produce black tea. A green tea product obtainable by the process of the invention is also provided. The product contains greater than 3.0% theanine by weight of the total tea solids and has a weight ratio of theanine to total polyphenols of less than 1:6.
