A tea beverage product that includes at least one tea component as well as
coumalic acid or its salt to inhibit non-enzymatic browning of the tea
beverage product. The tea component may be a green tea component, red tea
component, black tea component, white tea component or a blend of tea
components. The coumalic acid may be present in an amount less than 100
ppm. Alternatively, a coumalate may be employed, which will undergo
hydrolysis within the tea beverage or concentrate product to form
coumalic acid. In addition, a method for inhibiting non-enzymatic
browning, by adding at least one of coumalic acid, a coumalic acid salt
or a coumalate to a tea beverage composition.