The present invention relates to a process of producing a leaf black tea product. There is prior art which discloses economical production of a tea juice product and a leaf tea product from the same tea leaf. The leaf tea product obtained by this process (after expressing the juice) does not provide a black tea infusion with brighter appearance, which is preferred by the consumer. Bright coloured tea liquor always attracts the consumer. Therefore there is a need to provide a process which produces a tea juice product and a leaf tea product with brighter infusion characteristics from the same tea leaf. The present inventors while working extensively to provide a good quality black leaf tea product from the residue produced after expressing out the juice have surprisingly found that addition of enzymes in the fermentation stage produces a leaf tea product with improved characteristics.
