Pre-Extraction Tea Treatment TRIZ Cases
- Selective Caffeine Removal in Green Tea Extraction
Controlled aqueous solution contact selectively removes caffeine while preserving green tea taste and flavor quality.
- Decaffeinated Tea Beverage Precursor Aroma Recovery
Recovering and concentrating aroma compounds during decaffeination restores floral notes and intensity lost when caffeine is removed.
- Micronized Tea Cube Formulation for Residue-Free Instant Beverage
Composite blending of micronized tea, sugar, and flavorings eliminates solid residue while maintaining traditional taste quality.
- Liquid Tea Storage Temperature Control for Solubility Stability
Limiting exposure above 37°C prevents sedimentation and off-flavors in high-solidity tea products during extended shelf life.
- Tea Leaves for Green Tea Beverage Extraction
Tea leaves with controlled theanine and monosaccharide ratios prevent sedimentation and discoloration in stored green tea beverages.
- Nutrient Taste Modulation via Homogeneous Carrier Dispersion
Homogeneous dispersion of taste modulators within a nutrient carrier masks off-notes while preserving nutritional value.