Studies on the Instant Tea (Part 2):On the Batch Countercurrent Multiple Contact Extraction of Green Tea

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Concerning the extraction procedure of green tea (Sencha), the extraction temperature, charging rate of tea, grain size of tea, and direction of water flow were tested with a modified small apparatus of counter current extraction which was most commonly available in the instant coffee plant. As a result of experiment, the following procedure seemed to be suitable for green tea. The tea as a raw material had to be cut in an average length. of 1.5 m.m., removed the dust through a sieve (0.7 m.m. opening), and charged to the extraction cylinder with a rate of 150g. per litre (of cylinder capacity). Fresh boiling water was pumped into the first cylinder through a bottom inlet in which nearly exhausted tea was extracted. After travelled through five cylinder, a 150 c.c. of extract was taken out from the last cylinder in which fresh tea was charged.The extract contained 30 g. of soluble solid and its concentration was suitable for drying. But when the concentraion exceeded 24% of solid, high viscosity hindered the circulation of extract, and if so, the extract had to be drawn out over 150c.c. in order to reduce the solid content to about 20%. The hot water jacket around the extraction cylinder had to be kept at about 80°C. during operation to keep the temperature of extract at 70°C. and this temperature condition yielded good qualities of extract. Downward circulation of water was not a suitable method for extracting green tea, as such a method made the tea swell two and half times as larger as the initial volume. But it will be available for roasted tea, as the expansion was merely one half of its volume.
日本茶業技術協会の論文

Studies on the Instant Tea (Part 2):On the Batch Countercurrent Multiple Contact Extraction of Green Tea

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