Tea Capsule Brewing Process with Controlled Flow and Stirring Phases
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Solution Overview
Problem
Conventional brewing processes for tea leaves in beverage capsules are not optimized, leading to suboptimal extraction quality and longer preparation times, which can result in lower quality tea beverages compared to traditional tea pot brewing, and fail to accommodate the specific needs of different types of tea leaves.
Innovation Solution
A process involving controlled hot water flow rates and stirring periods within the capsule to optimize tea extraction, including an initial rapid filling, a soaking phase to allow tea leaves to hydrate and unfold, and a stirring phase to redistribute the leaves, followed by a final filling phase, with adjustable parameters based on tea type and characteristics, facilitated by a capsule with a filtering wall and identification member for machine-specific brewing instructions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If the usual brewing process for coffee is used for tea leaves, then the brewing process is simple and fast, but the extraction quality is suboptimal because tea leaves need time to hydrate and open
Solution Approach 1:
The brewing process is divided into distinct phases: an initial phase where water is introduced at a first flow rate to hydrate and open the tea leaves, followed by a second phase where water is introduced at a second, higher flow rate to optimize extraction. This segmentation allows each phase to serve its specific function, resolving the contradiction between extraction quality and preparation time.
Solution Approach 2:
The process applies preliminary action by first introducing water at a lower flow rate to hydrate and open the tea leaves before proceeding to the main extraction phase. This preliminary hydration step prepares the leaves for optimal extraction in the subsequent phase, ensuring high extraction quality without excessive total preparation time.
2Manufacturing precision
If a single brewing process is used for all tea types, then the machine operation is simple, but the extraction quality varies for different tea types
Solution Approach 1:
The brewing process is made dynamic and adjustable based on the specific tea type. The control unit modifies the brewing parameters (flow rates, timing) according to the tea type detected by the identification member. This allows the system to adapt to different tea types while maintaining simple machine operation through automated control.
Solution Approach 2:
The system incorporates feedback through the identification member (barcode, RFID, or other identification system) that provides information about the tea type to the control unit. The control unit then adjusts the brewing process parameters based on this feedback, ensuring optimal extraction quality for each specific tea type while maintaining operational simplicity.
3Productivity
If water flow rate is increased to reduce preparation time, then brewing is faster, but tea leaves do not have time to hydrate and open properly
Solution Approach 1:
The water flow is segmented into two distinct rates: a first, lower flow rate during the initial hydration phase to allow leaves to open properly, and a second, higher flow rate during the extraction phase to ensure fast brewing. This segmentation resolves the contradiction by applying appropriate flow rates at different stages of the brewing process.
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
This process enhances tea extraction quality and reduces preparation time while accommodating various tea types, ensuring optimal brewing conditions and maintaining the quality of the tea beverage, even when using a machine designed for multiple beverage types.
Implementation Method 1
the process of extraction of roast and ground coffee does not lead to optimal brewing of tea leaves
Implementation Method 2
beverages issued from the dissolution of soluble liquid or powder ingredients
Implementation Method 3
tea leaves must hydrate and open themselves before extraction occurs
Data Source
Figure 1~2
Figure 3~4
AI summary
The invention concerns a process for the preparation of a beverage in a beverage machine with a capsule comprising an enclosure containing tea leaves comprising the steps of : a) introducing water in the capsule to submerge the tea leaves in the capsule enclosure, then b) introducing water at a soaking flow of at most 80 ml/min, then c) introducing water in the capsule until the required volume of beverage is delivered, wherein during at least one period of step b), water is introduced in the capsule at least once at a stirring flow superior the soaking flow to stir tea leaves.