Green Leaf Tea Processing with Anaerobic Incubation and Thermal Drying
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing green tea manufacturing processes do not effectively enhance floral aroma and soluble solids content.
Innovation Solution
A process involving anaerobic incubation of fresh tea leaves followed by pan firing or steaming, and subsequent thermal drying to achieve a moisture content of less than 8%, with optional shear treatment of the leaves.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional green tea manufacturing process is used, then the tea maintains its green color and basic polyphenol content, but the floral aroma and soluble solids content are insufficient
Solution Approach 1:
The manufacturing process is divided into distinct sequential stages: anaerobic incubation phase followed by aerobic phase, with specific duration controls for each. This segmentation allows optimization of chemical reactions at different stages to maximize soluble solids extraction while maintaining manageable process complexity through clear phase definitions.
Solution Approach 2:
The process utilizes controlled changes in oxygen availability (anaerobic to aerobic transition), temperature variations during incubation and brewing, and time duration parameters to optimize the extraction of soluble solids and floral aroma compounds from tea leaves, achieving enhanced product quality without excessive process complexity.
2Quantity of substance
If anaerobic incubation is extended to maximize floral aroma, then the aroma profile improves, but the processing time increases
Solution Approach 1:
The anaerobic incubation phase is performed as a preliminary treatment before the main brewing process. This preliminary action pre-concentrates floral aroma compounds and soluble solids in the leaves, so that during the subsequent brief brewing step, these pre-prepared compounds are efficiently extracted, reducing the need for extended processing times while maximizing aroma development.
Solution Approach 2:
The process maintains continuous useful action by transitioning seamlessly from anaerobic incubation to aerobic phase, and then to brewing. Each phase builds upon the previous one, with the anaerobic phase preparing the leaves for optimal extraction during brewing, ensuring that time is not lost between stages and that aromatic compound development is continuous and cumulative.
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
Results in a green tea product with enhanced floral aroma and higher soluble solids content, as demonstrated by increased ratios of geraniol to t-2-hexenal and improved soluble solids delivery.
Implementation Method 1
incubating fresh tea leaf at a temperature in the range 4° C. to 80° C. under anaerobic conditions for a period of 4 to 72 hours
Implementation Method 2
subjecting the incubated leaf to a step of thermal treatment at a temperature in the range of 60° C. to 250° C. for about 15 seconds to 60 minutes
Implementation Method 3
drying the incubated tea leaf to a moisture content less than 8% by total mass of the tea leaf
Data Source
AI summary
The present invention relates to a process of producing a green leaf tea. More particularly the present invention relates to a process of producing a green leaf tea with higher soluble solids and unique aroma characteristics.