A process for the production of tea extracts is disclosed comprising the steps of (a) extracting tea materials with water, (b) mixing the extract containing solution with protein, (c) acidifying the protein containing extract, and (d) separating the precipitates formed. The resultant tea extracts have reduced bitter and astringent flavors and low levels of polymerized or oxidized flavanols. The extracts are suitable for use as beverages or can be blended with fruit flavors, fruit juices and other flavors.