Multistage Pressure Tea Extraction for Flavor

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Solution Overview

Problem

Traditional steeping methods for producing tea-based beverages fail to extract all desirable tea constituents, resulting in limited flavor and aroma profiles.

Innovation Solution

A multistage pressure extraction method involving a series of discontinuous pressure stages separated by soak stages, with pressures above or below ambient pressure, to enhance the extraction of tea constituents, including reducing tea material particle size and adjusting water temperature and duration based on tea type.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of manufacture

If traditional steeping methods are used, then the process is simple and easy to operate, but the extraction of tea constituents is incomplete and flavor profiles are limited

Engineering Contradiction:

Improvesimplicity of extraction processVSAvoidamount of tea constituents extracted

Core Design Contradiction:

Ease of manufactureVSQuantity of substance

Solution Approach 1:

The extraction process is divided into multiple discrete stages (first extraction stage, second extraction stage, third extraction stage) with different pressure conditions. Each stage targets different tea constituents, allowing complete extraction while maintaining operational simplicity through systematic progression.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The method varies key parameters including pressure (above ambient in extraction stages, below ambient in soak stages), temperature (different temperatures for different extraction stages), and time (different durations for each stage). These parameter changes enable comprehensive extraction of diverse tea constituents without complicating the overall process.

Inventive Principle:

Principle #35Parameter changes

2Quantity of substance

If multiple extraction stages with varying pressure and temperature are used, then the extraction of tea constituents is enhanced, but the process complexity increases

Engineering Contradiction:

Improveamount of tea constituents extractedVSAvoidcomplexity of extraction system

Core Design Contradiction:

Quantity of substanceVSDevice complexity

Solution Approach 1:

The system dynamically adjusts pressure and temperature parameters between extraction stages. Pressure is increased above ambient during extraction stages to force water through tea material, then decreased below ambient during soak stages to allow equilibration. This dynamic parameter adjustment maximizes extraction efficiency while using a single versatile apparatus.

Inventive Principle:

Principle #15Dynamics

Solution Approach 2:

The extraction process uses periodic cycles of extraction stages followed by soak stages. Each cycle consists of an extraction stage (above ambient pressure) followed by a soak stage (below ambient pressure). This periodic action pattern allows systematic extraction of different constituents at different times, managing complexity through rhythmic repetition.

Inventive Principle:

Principle #19Periodic action

3Productivity

If high pressure is applied during extraction stages, then the extraction efficiency is improved, but the energy consumption increases

Engineering Contradiction:

Improveextraction efficiencyVSAvoidenergy consumption of extraction process

Core Design Contradiction:

ProductivityVSUse of energy by moving object

Solution Approach 1:

The method maintains continuous water circulation through the tea material across multiple stages. Water is forced through the tea bed during extraction stages, then allowed to soak and equilibrate during soak stages, then reused in subsequent extraction stages. This continuous action maximizes extraction efficiency while minimizing energy consumption by reusing the same water volume.

Inventive Principle:

Principle #20Continuity of useful action

Solution Approach 2:

The system recovers and reuses the water that passes through the tea material during each extraction stage. Instead of discarding the water after a single use, it is collected and reused in subsequent extraction stages, reducing the total volume of water needed and the energy required to heat and pressurize water multiple times.

Inventive Principle:

Principle #34Discarding and recovering

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 method produces tea liquors with higher refractometric dry substance measurements and enhanced flavor profiles, including increased total phenolic content, caffeine, and L-theanine levels compared to traditional steeping methods.

Implementation Method 1

Each extraction stage may comprise forcing a volume of water into a bed of tea material. An extraction stage may be performed at an extraction stage pressure above ambient pressure.

Methodology Applied

Scientific EffectPressure-driven extraction: Pressure Gradient

Implementation Method 2

Each extraction stage may be separated by a soak stage having a soak stage duration. A tea extraction method may comprise a plurality of extraction stages and a plurality of soak stages.

Methodology Applied

Scientific EffectPressure equilibrium: Pressure Gradient

Implementation Method 3

An extraction stage may be performed using a volume of water at a water temperature

Methodology Applied

Scientific EffectThermal extraction: Heating

Data Source

PatentUS11272719B2Methods of tea extraction

Publication Date: 2022.03.15 TEASPRESSA LLC

AI summary

A tea extraction method may include performing a multistage pressure extraction process. Each extraction stage may include forcing a volume of water through a bed of tea material held in a tea material receiver. Each extraction stage may be performed at an extraction stage pressure and a water temperature. Each extraction stage may be separated by a soak stage.