Tea. instant

The extraction of tea solids from leaves is commercially important because it is the starting point for the production of instant tea. Instant tea is a powder derived from pure tea infusion from which water has been removed by spray drying. The use of ultrasound improves extraction at 60 °C by nearly 20% [57]. The effectiveness of ultrasonic extraction is greater than normal thermal extraction and the time taken is reduced, the majority of material is extracted in the first 10 min of sonication. 

Tested phenolic-containing products Chinese tea, Indian tea, Japanese tea, instant coffee, decaffeinated coffee, betel nut extracts... 

JV-Ethyl-L-glutamine, also known as L-theanine or L-ethanine (2-40), is a unique major free amino acid in tea leaves. Depending on the variety of Chinese tea Camellia sinensis, Theaceae), its content in the leaves is normally around 1.3% of dry matter (0.7-2.0%) and is higher in green tea and tea of higher quaUty (0.8-2.7% in green tea, 0.6-2.1% in black tea, 2.0-9.2% in oolong tea, 0.7-1.8% in decaffeinated black tea). The tea extracts contain about 3% of theanine. The theanine content is used to detect tea extracts in products based on tea (instant and iced tea). Theanine has neuromuscular sedative effects with no side effects and is used in some special food supplements. 

Instant tea—Instant tea is an innovation developed in the United States. A strong brew of tea is made in large vats, and then the water is removed by a drying process. Consumers can make hot or cold tea by merely adding water to the powder which remains after the drying process. 

Tea instant 20 0-365 9 Resistant for years Luran 368 R BASF Specimen Uncolored, unstressed... 

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