Black Leaf Tea Heat Treatment Infusion
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Solution Overview
Problem
The post-auction processing of leaf tea lacks methods to uniformly tailor the infusion properties of black tea to meet consumer preferences for faster infusion rate and stronger liquor color without compromising flavor, particularly in terms of bitterness.
Innovation Solution
A process involving a heat treatment of black leaf tea at temperatures between 55°C to 90°C for at least 20 hours, which alters the infusion properties without negatively impacting the flavor, resulting in a darker and redder infusion liquor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If the infusion properties of black tea are changed to meet consumer preference for faster infusion rate and stronger liquor color, then the infusion performance is improved, but the flavor of the brewed beverage deteriorates with increased bitterness
Solution Approach 1:
The patent applies parameter changes by conducting heat treatment at controlled temperatures (55°C to 90°C) for extended durations (at least 20 hours) to modify the chemical composition of black tea. This thermal processing alters the infusion properties to enhance liquor color and infusion rate while simultaneously reducing bitter compounds through selective degradation, thus resolving the contradiction between improved infusion performance and reduced bitterness
Solution Approach 2:
The patent employs preliminary action by performing heat treatment on black tea leaves before they reach the consumer. This pre-processing step modifies the tea's chemical structure in advance, pre-reducing bitter compounds and pre-enhancing infusion characteristics, so that when the tea is later brewed, it delivers desirable infusion properties without excessive bitterness
2Adaptability or versatility
If conventional processing methods are used at tea plantations, then the tea crop can be processed locally to maintain freshness, but the infusion properties cannot be uniformly tailored to meet specific consumer requirements
Solution Approach 1:
The patent applies segmentation by dividing the tea processing into two distinct stages: initial processing at the plantation (withering, rolling, fermentation, drying) and subsequent heat treatment as a separate post-auction step. This segmentation allows the first stage to maintain freshness and quality while the second stage provides versatile tailoring of infusion properties according to specific consumer requirements, without significantly increasing overall processing complexity
Solution Approach 2:
The patent uses parameter changes in the heat treatment step to achieve adaptable infusion properties. By adjusting temperature (55°C to 90°C) and duration (at least 20 hours), the same basic process can be tuned to produce different infusion characteristics, enabling uniform tailoring across various tea batches while maintaining relatively simple manufacturing operations
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 enhances the infusion performance by producing a black leaf tea product with improved infusion rate and color without increasing bitterness, allowing for greater flexibility in meeting consumer preferences.
Implementation Method 1
heating a black leaf tea starting material having a moisture content of less than 10 wt.% at a temperature of 55°C to 90°C for a duration of at least 20 hours
Data Source
AI summary
The present invention relates to a process for manufacturing a black tea product, the process comprising the step of heating a black leaf tea starting material having a moisture content of less than 10 wt.% at a temperature of 55°C to 90°C for at least 20 hours.