Organic instant black tea powder antioxidant health benefits

Instant Black Tea Powder

Introduction

------100% soluble in water, ultra-membrane filtration with strong black tea flavor with moderate polyphenols, good stability, no sediment in high density and high acid environment,  suitable for ice black tea, flavored tea drink, or beverage dispenser, with more comfortable flavor to the people who are more acceptable of Western appetite.

Production process flow

I. Raw Material Selection and Pretreatment

Raw Material Tea Selection

Select black tea varieties suitable for instant tea processing (such as Assam, Qimen black tea, etc.), requiring moderate tenderness, rich aroma, and high tea polyphenol content.

Remove impurities, old leaves, and deteriorated tea leaves to ensure pure raw materials.

Tea Pretreatment

Crushing: Crush the tea leaves into appropriate particle sizes (such as broken tea or tea powder) to increase extraction efficiency.

Aging: In some processes, store the tea leaves for a period (e.g., 1–3 months) to enhance the stability of flavor substances through enzymatic oxidation.

II. Extraction (Juice Extraction)

Hot Water Extraction

Mix the pretreated tea leaves with hot water at a specific ratio (usually water temperature 80–95°C, tea-to-water ratio 1:8–1:10), and extract under stirring for 20–40 minutes to fully dissolve components such as tea polyphenols, and amino acids.

Counter-current extraction technology can be adopted to improve raw material utilization through multiple extractions.

Filtration and Separation

Filter the extract through plate-and-frame filtration or centrifugal filtration to remove tea dregs and obtain a clear tea soup (tea juice).

III. Tea Soup Refining

Concentration

Vacuum Concentration: Concentrate the tea soup in a low-temperature (e.g., 40–60°C) vacuum environment to reduce flavor substance volatilization. Concentrate to a solid content of approximately 15%–25% (adjusted according to subsequent drying processes).

IV. Drying and Granulation

Spray Drying

Process Key Points: Spray the concentrated liquid into mist droplets through a high-pressure nozzle (pressure 10–20 MPa) or a centrifugal atomizer, and contact them with hot air (inlet air temperature 180–220°C, outlet air temperature 80–90°C) to instantly dry them into powder.

Appearance & Color

Fine chestnut brown to red powder

Odor & Taste

Pure and normal black tea aroma, red bright liquor color with mellow flavor.

Solubility

100% soluble in cold water or room temperature water

Shelf Life

2 years if sealed and store away from direct sun light.

Applications

* Beverage industry

* Health food additive (cake, snack, candy etc.)

Additive amount recommended

* Pure tea, fruit or milk tea beverage: 0.20%~0.30% (w/v)

* Ice tea drink: 0.10%~0.15% (w/v)