New type of granulated black tea

Abstract

Purpose. The purpose of our study is a new technology for obtaining granulated black tea with antioxidant properties and solubility of granules in boiled water. The objects of the study are: fresh tea shoots, frozen- defrosted tea flushes (granules obtained from them). Materials and methods. Physicochemical methods of analysis were used to determine extractive substances, tannin, catechins, theoflavin and theorubigins, pectin substances and sugars. Results. The technological scheme for obtaining granulated black tea is as follows: freezing of tea leaves, defrosting, granulation, drying of the obtained granules. To achieve the result, we used different matrix sizes to obtain granules. After conducting the initial experiments, we established the optimal granule sizes: matrix thickness (3.5 and 10 mm) and pore diameter (3.5 and 10 mm). Physicochemical indicators in the obtained samples were determined by four-fold extraction of granules in boiling water. Physicochemical methods of analysis were used to determine extractive substances, tannin, catechins, theaflavin and thearubigins. The resulting granulated black tea is characterized by rapid dissolution in boiling water and significantly surpasses regular tea in this indicator. Conclusions. This product is rich in catechins, which have antioxidant properties and P-vitamin activity. It is noteworthy that this method is quite simple. It can be used by farmers engaged in small tea business. Our technology meets market needs, and we are considering the possibility of selling in those countries where black tea products are traditionally popular.