Wood Flavoring Method for Tea Using Sealed Diffusion
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Solution Overview
Problem
There is no existing method for applying natural flavoring and seasoning technology to teas using wood, which limits the palatability and flavor enhancement of tea products.
Innovation Solution
A method involving the use of natural wood flavors to saturate a sealed space, where tea is positioned to absorb these flavors at appropriate temperatures for a specific period, utilizing various types of wood such as Chamaecyparis obtusa, Cedrus libani, Juniperus chinensis, Cryptomeria japonica, Paulownia coreana, and Quercus, to create flavored teas with enhanced palatability and flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If natural wood flavoring is applied to tea, then the flavor and palatability of tea are improved, but the flavoring process requires precise control of temperature and time parameters
Solution Approach 1:
The patent applies parameter changes by systematically varying temperature (10-50°C) and time (7-180 days) parameters to optimize the wood flavoring process. Different temperature ranges are used for different wood types and tea varieties, allowing precise control over flavor intensity while maintaining manageable process complexity through established parameter ranges.
Solution Approach 2:
The patent implements dynamics by allowing flexible adjustment of flavoring conditions based on specific requirements. The process can be adapted to different wood types, tea varieties, and desired flavor intensities, making the system dynamic rather than fixed, thereby handling complexity through adaptability.
2Productivity
If wood flavoring is conducted at higher temperatures for shorter periods, then productivity is improved, but the flavor quality and palatability may be compromised
Solution Approach 1:
The patent resolves this contradiction by establishing specific parameter ranges: lower temperatures (10-30°C) for longer periods (30-180 days) for high-quality flavoring, and higher temperatures (30-50°C) for shorter periods (7-30 days) for faster processing. This systematic parameter differentiation allows selection based on quality vs. productivity requirements.
Solution Approach 2:
The patent applies partial action by offering different flavoring intensities and durations based on needs. For productivity-focused applications, excessive temperature (higher end of range) with shorter time is acceptable. For quality-focused applications, moderate temperature with extended time provides superior flavor without unnecessary excess.
3Adaptability or versatility
If various types of wood are used for flavoring, then the versatility and flavor differentiation of teas are improved, but the complexity of selecting and managing different wood types increases
Solution Approach 1:
The patent applies universality by demonstrating that the same basic wood flavoring process and apparatus can handle multiple wood types (Cryptomeria japonica, Chamaecyparis obtusa, Juniperus chinensis, Quercus, Paulownia, Cedrus). The system is designed to be universally applicable across different wood varieties without requiring fundamentally different equipment or procedures.
Solution Approach 2:
The patent implements local quality by matching specific wood types to specific tea varieties and desired flavor profiles. Different woods provide different aromatic characteristics, and the patent systematically associates particular woods with particular applications, allowing localized optimization rather than uniform treatment.
4Quantity of substance
If tea is flavored in a sealed space with wood, then the flavor absorption is enhanced, but the process requires extended time periods
Solution Approach 1:
The patent resolves this time-absorption trade-off by using temperature as a control parameter. Lower temperatures (10-30°C) require longer exposure times (30-180 days) for optimal flavor absorption, while higher temperatures (30-50°C) reduce the required time (7-30 days). This systematic parameter relationship allows flexible balancing of time investment versus flavor absorption quality.
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 effectively imparts excellent flavors and palatability to teas, with the optimal temperature range between 15°C and 40°C for 30 to 180 days, and subsequent heating to fix the flavors, resulting in well-balanced and differentiated tea flavors.
Implementation Method 1
saturating a sealed space with natural wood flavors; and positioning a given tea in the sealed space so as to apply the natural wood flavors to the given tea
Implementation Method 2
subsequent heating to fix the flavors
Data Source
AI summary
The present invention relates to a method for preparing flavored teas by using wood, and flavored teas prepared thereby. More specifically, the present invention relates to a preparation method of flavored teas with excellent palatability and flavors in which the method uses natural wood along with the appropriate flavoring time and temperature settings, and flavored teas prepared thereby.