Technological innovation has not only improved the taste of black tea, but also made it more convenient to drink. This is a new invention made by the team of Professor Liu Zhonghua of Hunan Agricultural University in the field of deep processing of tea-hollow microsphere instant black tea.
After technological innovation, dark tea products are safe and sanitary, have improved taste, and expanded the scale and benefits of the industry.
The principle of making this special instant tea, Professor Liu Zhonghua explained: 'The tea (no matter what kind of tea) is used to extract the active ingredients of the tea at a low temperature, and then filtered, separated and concentrated by membrane technology, the tea is concentrated. The liquid is introduced into the foaming device designed by patented technology, and carbon dioxide gas is introduced to foam to form hollow bubbles, which are then sprayed through a high-pressure homogenizer and a high-pressure nozzle rotating, sprayed from the middle of the spraying tower, rotating and falling to the bottom of the tower to dry and form Hollow miniature balls.'
As a black tea drink, if traditional black tea is difficult to pry and it is troublesome to cook, then through the deep processing of tea, the elements of health and fashion are organically combined. The emergence of instant black tea powder with hollow microspheres greatly solves the problem of people who want to drink black tea but don't have time to make tea. Through it, drinking tea can be as simple as drinking instant coffee.
'The particles in the tea powder are empty. When hot water or room temperature water is brewed to dissolve, the air in the hollow microspheres will expand when heated, and the microspheres will explode. This kind of instant tea product It has good solubility and fluidity, and can effectively retain the aroma of tea and the functional active ingredients of tea.' Liu Zhonghua described.
In the early 1990s, China’s tea export market shrank, with overcapacity in tea production, low-to-medium-grade tea, summer and autumn tea, and many tea gardens were abandoned. Liu Zhonghua is thinking: How can we use technology to solve the problem of overcapacity of tea and low efficiency of the tea industry? He and his team set their sights on the research of deep processing of tea. He thinks that only by broadening the application fields of tea and improving the utilization rate and added value of tea resources can the benefits be improved and the industry can develop in a healthy and sustainable manner.
Creating green, safe and efficient tea deep processing technology is the direction and goal of Liu Zhonghua's team has been working hard.
Now, Liu Zhonghua’s team’s technological innovation and promotion and application in the field of tea deep processing have led the Chinese tea extract industry to dominate the international market.
Liu Zhonghua said that our deep-processing technology of tea has spread to more than 20 countries and regions.
In the past 10 years, in order to promote the development of the black tea industry, Liu Zhonghua’s team has researched and formulated or revised 6 national black tea standards and 13 local standards in Hunan Province. A series of technological innovations and product innovations have effectively supported the scale of Hunan Anhua's dark tea industry from less than 200 million yuan in 2006 to more than 15 billion yuan in 2016. Anhua, a state-level impoverished county’s tea industry tax revenue exceeded 200 million yuan, making it the first county in China’s tea industry taxation. Technology supports the development of Anhua Dark Tea to become one of the top ten tea brands in China.
Liu Zhonghua said: 'Now, the material level is enriched, the living standard is improved, the health awareness is strengthened, and I know that I need to drink more tea. I hope that more people will develop the lifestyle of drinking tea for health care and health. Therefore, only when the products are enriched and diversified can every consumer find a tea that meets his needs.'
Liu Zhonghua, in collaboration with Hunan Tea Research Institute and Hunan Tea Industry The group’s highly integrated 'Economic and Efficient and Ecological Utilization of Tea Resources' innovation team established by the group invented new black tea processing technologies such as inducing and regulating the blooming, loose tea blooming, brick surface blooming, rapid aging, efficient and safe comprehensive fluoride reduction, etc. A mechanized, automated, and standardized modern black tea processing technology system and supporting equipment have been constructed, breaking through the three major technical bottlenecks that hinder the development of Hunan black tea industry, such as quality, safety, and efficiency, and effectively supporting the leapfrog development of the black tea industry. Established a new technology for green and efficient extraction of tea functional ingredients, which has increased the value of tea resources and expanded to the big health field. my country's tea extracts dominate the international market and solve core technical problems. The innovative team focused on creating an efficient tea industry, which led to a substantial increase in the income of more than 2 million tea farmers in the extremely poor areas of Wuling Mountain and Western Hunan, and accelerated the targeted poverty alleviation. At the same time, the team continues to innovate in tea germplasm resources, such as cultivating Baojing Golden Tea, which has more than twice the amino acid content of other green teas.
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