Cold-Infusible Tea Process Hydration Base Treatment
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Solution Overview
Problem
Existing cold-water infusible tea products lack the rich red color typically associated with black tea, due to the reduced solubility of tea solids at lower brewing temperatures.
Innovation Solution
A process involving the hydration of green tea leaves with a moisture content of less than 20% to at least 20%, followed by contact with a base, incubation, and drying, to produce a cold-water infusible tea product with enhanced infusion color.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If green tea leaves are treated with base to enhance infusion color, then the red color of cold-water infusion is improved, but the processing cost and complexity increase
Solution Approach 1:
The patent changes the moisture content parameter of green tea leaves from less than 20% to at least 20% through controlled hydration, then treats with base at specific concentrations (0.1-10% w/w). This parameter transformation enables cold-water extractable red color without requiring complex additional equipment or processes.
Solution Approach 2:
The patent performs preliminary hydration of green tea leaves before base treatment, creating optimal conditions for subsequent color enhancement. This preliminary action simplifies the overall process by preparing the tea leaves in advance rather than requiring complex simultaneous multi-step processing.
2Illumination intensity
If green tea leaves are hydrated and treated with base, then cold-water extractable color is enhanced, but the processing time increases
Solution Approach 1:
The patent optimizes the moisture content parameter to at least 20% and controls base treatment time at 0.5-24 hours, achieving color enhancement within a practical time frame. This parameter optimization balances color development with processing efficiency.
Solution Approach 2:
The patent applies partial hydration (to at least 20% moisture content, not complete saturation) and limited base treatment time (0.5-24 hours), achieving sufficient color enhancement without excessive processing time. This partial action approach avoids unnecessary time consumption while maintaining effectiveness.
3Illumination intensity
If tannase enzyme is used to improve cold-water extractability, then the color is enhanced, but the acidity of the tea product increases
Solution Approach 1:
The patent extracts or avoids the tannase enzyme step from the traditional black tea processing method. Instead of using tannase to break down tannins (which produces free gallic acid and increases acidity), the patent achieves cold-water extractable color through base treatment of hydrated green tea leaves, eliminating the harmful acidity side effect.
Solution Approach 2:
The patent converts the traditional approach of using strong enzymes (tannase) that cause acidity into a milder base treatment approach. By using weak bases (0.1-10% concentration) on hydrated green tea, the patent achieves the desired color enhancement without the harmful acidity that would result from tannase treatment.
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 tea products that yield excellent black-tea like infusions in both cold and hot water, with enhanced color and taste properties, while using cheaper green tea starting materials.
Implementation Method 1
contacting said hydrated green tea leaves with a base
Implementation Method 2
hydrating green tea leaves with a moisture content of less than 20% by weight to a moisture content of at least 20% by weight
Implementation Method 3
incubating the green tea leaves of step c) at a temperature of between 10 °C to 80 °C for between 1 minute and 48 hours
Implementation Method 4
drying the fermented tea leaves to obtain the tea product
Data Source
AI summary
The present invention relates to a process for producing a tea product. More particularly the present invention relates to a process for producing an ambient / cold water infusible leaf tea product with a rich infusion colour. Specifically, the present invention provides a process for the preparation of a leaf tea product comprising the steps of hydrating green tea leaves with a moisture content of less than 20% by weight to a moisture content of at least 20% by weight, and contacting said hydrated green tea leaves with a base.