Method of producing a beverage concentrate and device for producing a tea from same

A method of producing a beverage concentrate, the method comprising:

• contacting at least one of a plant material and a plant extract with water at a temperature of at least 60° C. to produce a beverage, wherein the concentration of the at least one of the plant material and the plant extract in the hot water is at least 100 grams per litre;
• filtering the beverage when it is at a temperature of at least 50° C. to produce a beverage filtrate;
• contacting the beverage or the beverage filtrate with a stabilizer to retain a solid in suspension, wherein the stabilizer is selected from the group consisting of kappa carrageenan, iota carrageenan, lamba carrageenan, locust bean gum, oat gum, guar gum, tragacanth, acacia gum, xanthan gum, karaya gum, tara gum, gellan gum, and gum ghatti, and wherein an amount of the stabiliser added to the beverage or to the beverage filtrate is from 0.1 grams to 10 grams of the stabilizer per liter of the beverage or the beverage filtrate;
• and
• producing a microbiologically stable beverage concentrate from the beverage or the beverage filtrate by contacting the beverage or the beverage filtrate with one or more preservative wherein the one or more preservative comprises ascorbic acid and the amount of ascorbic acid added to the beverage or the beverage filtrate comprises between 0.5 and 50 grams of ascorbic acid per liter of beverage or beverage filtrate and causes the pH of the beverage or beverage filtrate to be reduced to a pH of below 4.5.