A process for manufacturing a leaf tea product
A product, the technology of red leaves, applied in the field of post-auction processing of leaf tea, which can solve the problem that the research on processing is not very extensive.
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Embodiment 1
[0029] According to standard production conditions, black leaf tea is prepared using leaf tea from tea gardens in South India. In short, fresh tea leaves are withered for 18 hours, macerated by CTC, fermented for 90 minutes, and dried to obtain black leaf tea. By placing the tea in a furnace (HTA Instrumentation Pvt. Ltd., Bangalore) at 70°C for the duration shown in Table 1, heat treatment steps were performed on multiple parts of the black leaf tea raw material. A part of the raw material was set aside as a control sample (Control A); this part has not undergone any type of heat treatment.
[0030] An infusion solution was prepared from each heat-treated sample and control sample. Each brewing liquid was made by brewing 2 g of leaf tea in 200 ml of freshly boiled water for 2 minutes without stirring. The L*a*b* value of the resulting brewing liquid was measured using colorimetry (Hunter LAB colorimeter, UltraScan VIS1437).
[0031] Samples 1 to 3 were produced by keeping the t...
Embodiment 2
[0037] The samples prepared above (ie samples 1 to 3 and control samples) were analyzed to determine the content of certain tea compounds. Specifically, the levels of epigallocatechin gallate (EGCG), gallic acid (GA), caffeine and theobromine were measured. The samples for analysis were prepared using the standard ISO method (ISO 14502-1), and the amount of catechins in these samples was determined according to the standard ISO method (ISO 14502-2). The results are shown in Table 2.
[0038] Table 2
[0039]
[0040]
[0041] The data in Table 2 shows that as the duration of the heat treatment step increases, the levels of catechins and caffeine tend to decrease. The levels of theobromine were also slightly reduced. Conversely, the level of gallic acid tends to increase.
[0042] It is known that caffeine, gallic acidified catechins (such as ECG and EGCG) and theobromine have a bitter taste. The reduction in the level of these molecules is expected to reduce the bitterness of th...
Embodiment 3
[0044] According to standard production conditions, black leaf tea is prepared using leaf tea from tea gardens in South India. In short, fresh tea leaves are withered for 18 hours, macerated by CTC, fermented for 90 minutes, and dried to obtain black leaf tea. By placing the tea in a furnace (HTA Instrumentation Pvt. Ltd., Bangalore) at 70°C for 48 hours, a part of the raw material was subjected to a heat treatment step (Sample 4). Set aside a portion of the raw material for use as a control sample (Control B). The control sample has not undergone any type of heat treatment.
[0045] Black leaf tea prepared by a method including an anaerobic treatment step is used as an alternative raw material. In short, fresh tea leaves from South India tea plantations are incubated in an airtight environment for 24 hours (18-30 kg leaves are sealed in a 50L food-grade HDPE bucket), and then macerated by CTC, fermented for 90 minutes, and dried to obtain Red leaf tea. By placing the tea in ...
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