Formation of sediment is a crucial problem to be confronted with during storage of tea beverages. A great deal of research has been done by enterprises and institutions of tea drinks at home and abroad, with the result of precipitation mechanisms being illuminated basically and methods to inhibit sediment being developed. However they did not work well in dealing with issue arising from flavoring tea beverages produced by tea-leaf extracts because they were usually employed to manage problems of drinks used tea-leaf as raw material directly. Addnl., it would get to be worse if some other plant extracts were adopted in tea beverages. And the development of flavoring tea beverages towards to diversification will be hindered by precipitation issue. From point of this view, authors aimed to demonstrate precipitation mechanisms and discuss the feasibility of employing current methods to treat with problems of sediment in flavoring tea drinks.