Black Tea Product with Compacted Insoluble Base
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Solution Overview
Problem
Current black tea products require a minimum of 2 to 4 minutes for brewing to achieve optimal strength and color, and they generate significant waste of tea solids and polyphenols, which are discarded after brewing, while existing methods for faster infusion often rely on chemical additives like ascorbic acid.
Innovation Solution
A process involving the extraction of soluble and insoluble tea parts, compaction of the insoluble part to create a dense base material with low porosity, and loading soluble tea solids onto this base material to produce a tea product that infuses quickly and retains high red color without chemical additives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If conventional black tea brewing is performed, then adequate strength and color are achieved, but brewing time is long (2 to 4 minutes)
Solution Approach 1:
The tea leaf is divided into two functional components: a base material providing structure and a soluble solids component providing rapid dissolution. This segmentation allows the soluble solids to infuse quickly while the base material maintains tea characteristics, achieving fast brewing without sacrificing quality.
Solution Approach 2:
The soluble solids component is dried to a moisture content of less than 5% by weight, creating a highly concentrated form that dissolves rapidly in water. This parameter change in moisture content enables the soluble solids to be extracted much faster than conventional tea leaves.
2Loss of substance
If conventional brewing is performed, then tea beverage is produced, but significant waste of tea solids and polyphenols occurs
Solution Approach 1:
The soluble solids are extracted from the tea leaf and separated into a distinct component. This extracted component contains the valuable tea solids and polyphenols that would otherwise remain trapped in the spent leaves and be discarded, allowing for near-complete utilization of these beneficial substances.
Solution Approach 2:
Instead of discarding the spent tea leaves after brewing, the invention recovers the soluble solids through extraction and incorporates them into the final product. This transforms what would be waste material into the primary functional component of the tea beverage.
3Illumination intensity
If chemical additives like ascorbic acid are used, then red color is enhanced, but chemical substances are introduced into the tea product
Solution Approach 1:
The soluble solids component naturally contains the pigments and compounds responsible for red coloration in tea. By concentrating and delivering these soluble solids rapidly, the product achieves enhanced red color through its own inherent components rather than requiring external chemical additives like ascorbic acid.
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 tea product that achieves enhanced red color and strength in just 30 seconds of brewing, significantly reducing waste and eliminating the need for chemical additives, while maintaining high soluble solids delivery.
Implementation Method 1
contacting the soluble part obtained in step (b) with the dried base tea material
Data Source
AI summary
The present invention relates to a tea product and more particularly the present invention relates to a black tea product. According to the present invention there is provided a process for producing a tea product comprises the steps of: a) extracting a leaf tea product comprising both a soluble part and an insoluble part with a solvent; b) separating the insoluble part from the soluble part; c) compacting the insoluble part to obtain a base tea material; d) drying the base tea material to a moisture content of less than 5% by weight. e) contacting the soluble part obtained in step (b) with the dried base tea material; f) further drying the mixture to obtain the tea product.