Day 3; Tea Processing

13th June 2013

Presented by Seah Chong Meng

Different Tea Extraction

Systems; common tea/coffee
extractor
t t
 Types of Tea

Tea from flowers

Tea from tea leaves

H b lT
Herbal Tea ffrom d
dried
i d ffruits,
it roots
t etc
t

SCM/STC Tea June/2013

Types of Tea

Green Oolong Black

SCM/STC Tea June/2013

Typical process for tea extraction

Tea leaves Hot water

Extraction

Filtration/Separation

Cooling

Clarification

Blending and other

do nstream equipment
downstream eq ipment

SCM/STC Tea June/2013

Factors affecting extraction

Qualityy of water
Q

Quality of tea leaves

Extraction Temperature

Extraction time

SCM/STC Tea June/2013

Extraction Temperature and Time

GREEN 50C ~ 75C

6 to 20 min

OOLONG 80 ~ 95C
10 tto 15 min
i

BLACK 90 ~ 100C
5 to 15
5 min
SCM/STC Tea June/2013
Tea Extractors for tea leaves

SCM/STC Tea June/2013

Common issues related to tea extraction
using traditional open basket & hoist
system

Batch and open system,

system consistency
Aroma losses
Heated environment
Messy in handling spent tea leaves
High energy consumption
Labour cost

SCM/STC Tea June/2013

Basket / Hoist System (Manual
Process)

SCM/STC Tea June/2013

Automated Kneader and Separation
System

SCM/STC Tea June/2013

Automated Kneader and Separation
System

SCM/STC Tea June/2013

Kneader extraction system - Top view

SCM/STC Tea June/2013

Bottom Open type Extraction Tank

SCM/STC Tea June/2013

Bottom Opening Discharge

SCM/STC Tea June/2013

Single-pass extraction system installed in Xiamen,
China
Chi
SCM/STC Tea June/2013
Semi-Continuous Tea Extractor -
schematic
Tea Extract out T Leaves
Tea L inlet
i l t

Tea Leaves

Extraction takes place

inside extractor

Hot water in

Spent Tea Leaves

discharge SCM/STC Tea June/2013
 Benefits

Hygienic & closed

system, aroma intact

Heat recovery

Automation,, ease
of operation

Easy h
E handling
dli off
spent tea leaves

Semi-continuous process, good management of

parameters such as temperature
temperature, water flowrate
etc SCM/STC Tea June/2013
 Type of extractor to use; taking into
consideration :

Traditional
T diti l process based
b d on manual,
l
simple, low cost solution?

Traditional open method but automated

with flexible agitation during extraction ?

Closed system ?

Flexible for tea and coffee?

Batch type extraction or new

concept with single-pass system ?
SCM/STC Tea June/2013
 Turbidity in tea extract

Tea tannins
T t i accounts t for
f 25% off the
th water
t soluble
l bl
ingredients in tea leaves

Theaflavins Characteristic
+ caffeine astringency
Tannin
Thearubigins Turbidity * &
+ caffeine sedimentation

* turbidity occurs when the tea extract is cooled down to lower

temperature
SCM/STC Tea June/2013
Tetra Centri Air Tight
Tea Clarifiers

Aroma, no loss in Airtight

concept
Air, no increase
Flexibility,
possible to easy run
different capacities with different
products.
products
Lowest energy consumption on
the market

SCM/STC Tea June/2013

 Installed modules

Built
on the installation
experience worldwide
Module pre-tested at
factory
Shorter installation time,
no concrete installed
with bolts

SCM/STC Tea June/2013

Common extractor
C t t ffor C
Coffee
ff
and Tea extraction
Bottom cover type Extractor
 Bottom cover type Extractor

With movable agitator (vertical movement), able to do

Batch extraction for tea or coffee OR
Continuous dripping for coffee

Closed
Cl d system
t
Aroma intact
High temperature extraction

Easy change of bottom cover screen (if necessary) for tea or coffee
extraction

Easy handling of spend tea leaves / coffee powder with bottom

cover open to discharge to hopper and conveyor

Control can be customised for tea or coffee with pre-set recipe

Extraction temperature
Extraction time