The ecological construction mode of tea garden covers tea varieties, cultivation, soil, biology, plant protection, fertilizer and other fields. Adhering to the human-centered rational ecological ethics, we strive to revive the tea industry.
Instant tea is a kind of solid beverage that can be quickly dissolved in water, with finished tea, semi-finished tea, tea by-products or fresh leaves as raw materials, through the extraction, filtration, concentration, drying and other processes, processed into a granular, powdery or small piece of solid, in addition to portable small packages directly brewed, can also be widely used in liquid, solid tea beverages and food. Instant tea has the characteristics of easy to drink, no need to slag, easy to carry and transport, etc., in line with the needs of modern fast-paced life, but also won the love of the majority of consumers; at the same time, because it is easy to achieve mechanization, automation and continuous production, in recent years, the rapid development, of which the total production of domestic instant tea has reached more than 100,000 tons, more than 60% of the products are exported to the United States, Japan, South Korea, Hong Kong, Taiwan and other countries and regions.
Tea is one of the top three popular beverages in the world and can be blended or fortified with different fruits, flowers and spices to meet specific consumer needs. China is the country with the largest tea cultivation area and the largest output in the world. With the increase in the area of tea gardens and tea production in China year by year, China's tea industry has been facing problems such as overcapacity and waste of functions, and accelerating the multi-level and multi-faceted development of tea processing to modern tea beverages, instant tea, tea polyphenols and other deep processing fields has a major role in improving the utilization rate of tea resources.
Instant tea originated in the United Kingdom, in 1940 the British beverage industry first carried out the trial production of instant black tea, marking the birth of instant tea powder manufacturing industry; the development of instant tea in China began in the 1960s, experienced a process of continuous development and improvement, instant tea in the product types, product quality and product sales have made breakthroughs. At present, there are two main categories of instant tea products on the market: pure flavored instant tea and seasoned instant tea, and the production places are mainly in Sri Lanka, India, Kenya, the United States and China's Fujian, Zhejiang, Hunan, Shenzhen, Jiangxi, Jiangsu, Yunnan and other provinces and cities.
In recent years, the process research on instant tea has mainly focused on the development of extraction, translution, filtration and concentration, fragrant fragrance, dry and functional tea beverages (such as high-amino acid instant tea, high E1C1 instant tea and low caffeine instant tea), and has made some progress.
For example, the extraction rate of tea solids using low temperature ultrasonic auxiliary extraction is high; Using tea powder as raw material, microwave-assisted lifting method is used to prepare instant tea powder, which has a high yield and short time consumption, which is convenient for industrial production; The concentration of tea extract by reverse osmosis membrane concentration method is conducive to the improvement of product aroma and cold solubility; A certain amount of cyclodextrin is added in the process of processing instant tea, and the final product is greatly improved in aroma and taste; Using pulsed electric field (PEF) technology, freeze concentration and vacuum freeze drying and other technologies can produce high-aroma instant tea; The aroma quality of instant tea powder and concentrated tea juice produced by combining the extraction and recovery technology (ARS) of tea aroma and ultra-high temperature instantaneous sterilization (UHT) can be comparable to that of freshly brewed tea; Instant tea powder made of fluidized bed granulation has good fluidity and instant solubility, which has played a great role in promoting the development of sachet instant tea; Combined with the existing tea production line, the direct use of fresh leaf processing to obtain instant tea powder can effectively reduce production costs.
The development of these new technologies and equipment has shortened the preparation time of instant tea and greatly improved the quality of instant tea. Due to the excessive investment in some new equipment, or the high cost of new technology production, instant tea prepared by conventional processing technology is still the mainstream product on the market.
(Angen team excerpted from Zhang Liang et al.: research progress of instant tea drying process)
The Angen team, more than 20 agricultural experts in various fields, provide mature soil restoration integration programs, ecological remediation integration solutions, pesticide residue solutions and ecological agriculture socialization services.