The invention relates to a method for
processing instant tea extract, which belongs to the technical field of tea
processing. The method for
processing the
instant tea extract comprises the following steps: leaching a finished product tea for 1 to 3 times every 3 to 5 minutes, after the tea is immersed by 2 to 5 times volume of
purified water; crushing the leached fresh tea into
powder of between60 and 80 meshes; immersing the tea by the
purified water or
condensed water obtained in a concentration step at a temperature of between
room temperature and 80 DEG C for 5 to 15 minutes, with waterdosage of between 10 and 25 times of weight of the tea; roughly filtering tea water immersing the finished product tea by a 60 to 80 mesh
sieve, and finely filtering the tea water by a 80 to 120 micron
filtration fabric; roughly filtering tea water immersing the fresh tea
powder by a 100 to 150 mesh
sieve, and finely filtering the tea water; reversely concentrating tea liquor to 15 to 30 percent volume of original tea water; and decompressing, vaporizing and concentrating the tea liquor at low temperature to produce liquid tea extract with
water content of between 30 and 60 percent; or directly decompressing, vaporizing and concentrating the tea liquor under pressure of less than or equal to 0.07
pressure atmosphere at a temperature of between
room temperature and 50 DEG C to produce the liquid tea extract; and
drying the liquid tea extract to obtain
solid instant tea extract. The method has the advantages of low production cost and rich tea extract
flavor.