Base Treatment of Tea Leaves for Rich Red Cold-Water Infusions
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Solution Overview
Problem
Black tea infusions prepared in cold water lack rich red color due to reduced solubility of tea solids at lower brewing temperatures, and existing methods to enhance color, such as using tannase, often increase acidity and are costly.
Innovation Solution
A process involving the treatment of tea leaves with selected bases, such as potassium bicarbonate, at specific concentrations and times during fermentation, optionally combined with polysaccharide degrading enzymes, to enhance red color in both cold and hot infusions without increasing acidity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If tea is brewed in cold water, then the beverage is refreshing and suitable for cold consumption, but the tea infusion lacks rich red color due to reduced solubility of tea solids
Solution Approach 1:
The patent applies parameter changes by modifying the chemical environment during fermentation through base treatment (pH adjustment). This changes the solubility parameters of tea solids, enabling them to dissolve in cold water while maintaining rich red color, thus resolving the contradiction between cold brewing temperature and color generation
2Ease of manufacture
If tannase enzyme is used to enhance cold water extractability and color, then the tea product achieves better color in cold infusion, but the acidity of the tea product increases due to production of free gallic acid
Solution Approach 1:
The patent converts the harmful effect of base treatment (potential over-alkalization) into a beneficial outcome by carefully controlling the process to achieve optimal color enhancement without excessive acidity. The controlled base treatment during fermentation transforms the chemical structure to improve cold water extractability while maintaining pH balance
3Ease of manufacture
If base treatment is applied to enhance red color in cold water infusion, then the solubility of tea solids improves, but the process complexity increases due to additional treatment steps
Solution Approach 1:
The patent merges the base treatment step with the existing fermentation process. By applying base treatment during the fermentation stage rather than as a separate additional step, the patent enhances tea solids solubility and cold water extractability while minimizing increases in process complexity
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process results in a cold-water infusible tea product with enhanced red color and improved solubility, maintaining cost-effectiveness by using readily available materials and avoiding acidity issues.
Implementation Method 1
fermenting the comminuted tea leaves for about 30 minutes to 6 hours
Implementation Method 2
adding 1 to 10% by weight of a base to the comminuted tea leaves
Data Source
AI summary
The present invention relates to a process of producing a tea product. More particularly the present invention relates to a process of producing a cold-water infusible leaf tea product with rich red colour. Accordingly, the present invention provides a process for producing a tea product comprising the steps of contacting tea leaves with 0.1 to 10% by weight of a base for about 30 minutes to 6 hours.