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If I got it well and unless you were talking about a green tea concentrate, I think the main objective is to remove the large polyphenols from the concentrate in order to limit astringency.
You can get inspired by methods used in the brewing industry for stabilizing beer against cloud formation during storage. Using a food-grade PVPP could be your best option, although you might want to check which populations of your polyphenols/tannins are being removed as, in the end, it is all a matter of binding affinity and competition for binding to PVPP. You might also want to check a range of concentrations of PVPP as the PVPP-polyphenol ratio can influence the proportions being bound.
I hope this helps a bit!
You could try PSPP, isinglass, maybe gelatin? All will remove most phenolics so tannins AND color in the tea.
If I use gelatin I may end up losing much of the polyphenols since the primary reaction occurring with gelatine is a complex formation between polyphenols in the tea and gelatine giving a floccular precipitate.
Gelatin removes polyphenols; but what is the objective of removing antioxidants from tea??