The present invention relates to a simple foaming tea composition with a viscosity clarity or color of the original tea. In one aspect the invention relates to a foaming tea composition comprising a tea product a food grade ester alginate wherein the addition of ester alginate generates or produces a layer of foam upon the tea product when subjected to agitation without also producing a significant change in viscosity clarity or color of the tea product. In some embodiments the ester alginate is a synthetic ester alginate such as propylene glycol alginate ester. In some embodiments the ester alginate comprises from about 0.01% to about 0.25% and preferably from about 0.05% to about 0.1% of the foaming tea composition. The present invention also relates to a method of making a foaming tea composition by combining a tea product with an alginate ester.
