What is the difference between the production process of ripe tea and raw tea in a tea beverage production line?
Tea beverage: detailed differences in the blending process between raw tea and ripe tea
Prerequisite: After the extraction solution is filtered and cooled, it enters the mixing tank. The core control of mixing includes pH, color protection system, sweetness system, buffering salt, flavor supplementation, and precipitation control. The formula logic of the two is completely different.

Differences in overall allocation ideas

The goal of raw tea blending is to maintain its fragrance, inhibit oxidation and discoloration, reduce bitterness, and control post cold turbidity; Main focus is on refreshing freshness
The goal of ripe tea blending is to enhance the mellow and sweet taste, conceal slight aftertaste, and stabilize the reddish brown color of the soup; Main focus is on smooth and thick texture

PH control

1. Raw tea beverages
   Target pH: 4.0-4.6 (slightly acidic)
   Purpose: To inhibit the oxidation browning of tea polyphenols, reduce bitterness, extend shelf life, and maintain color stability
   Regulators: citric acid, malic acid; Add in small amounts, without highlighting the sour taste
2. Mature tea beverages
   Target pH: 4.5-5.2, slightly higher than raw tea
   Low acidity can damage the rich and mellow taste of ripe tea, making it prone to sourness; Moderate pH preserves the smooth texture brought by tea polysaccharides
   Generally, less acidity is added and only minor adjustments are made to mask the mixed flavors

Color protection antioxidant system

Raw tea (must undergo antioxidant protection)

1. Common additives: L-ascorbic acid (vitamin C), sodium isoascorbate
2. Timing of addition: Add the tea soup as soon as possible after pouring it into the mixing tank to isolate oxygen and prevent the golden soup from turning red or dark
3. Cooperation method: Nitrogen gas is used to cover and seal the mixing tank, reducing air contact and oxidation
4. Taboo: Do not stay at high temperatures for a long time to prevent discoloration caused by vitamin C decomposition

Mature tea (with low antioxidant requirements)
After fermentation, tea polyphenols have been extensively converted into theaflavins, and their color is stable
2. Generally, adding vitamin C is not mandatory; only a small amount is added to high-end products to delay quality degradation
3. The key is not to prevent browning, but to avoid the soup color being too dark and turning black

Sweetness and Sweetness Matching Scheme

raw tea

1. Flavor direction: Clear and sweet, low sugar/sugar free, not masking the tea aroma
2. Sweet taste options: white sugar, fruit glucose syrup, erythritol, steviol glycosides; Low sweetness
3. Matching logic: A small amount of sugar is used to neutralize the bitterness, but cannot suppress the fragrance of flowers and fruits
4. Few essence are added, focusing on natural tea fragrance

ripe tea

1. Flavor direction: Warm, sweet and mellow, amplifying the natural jujube aroma, glutinous aroma, and caramel sweetness
2. Sweet taste selection: white sugar, brown sugar flavor syrup, malt syrup; Can be used for low to medium sugar
3. Value added formula: glutinous rice aroma extract, red date juice, and black sugar flavor can be added to enhance the characteristic aroma of ripe tea
4. Sugar free ripe tea relies on the natural sweetness and smoothness inherent in tea polysaccharides

raw tea
Pain point: Tea polyphenols and caffeine are prone to forming a cold aftertaste, and low-temperature storage can produce flocculent precipitates
Common formulations: Sodium citrate (buffer salt), pectinase/tannase pretreatment, small amount of CMC? Na
Do not add too much colloid to avoid a greasy taste and loss of freshness

Buffer salt stabilizer anti precipitation additive

ripe tea
Large molecular substances have already degraded during the pile stage, with low precipitation risk
Low or even no stabilizer usage; Usually, only a small amount of sodium citrate is used to fine tune the taste and improve the smoothness of the entrance
If the quality of the raw materials is poor and the odor is strong, a small amount of β – cyclodextrin can be used to embed impurities

Adding logic of essence and flavor accessories

1. Raw tea
   Principle: light fragrance, natural tea essence, make up for the fragrance, chestnut fragrance and flower fragrance lost by extraction; Extremely low addition amount
   Do not add other heavy flavored ingredients (such as red dates, black sugar, etc.)
2. Ripe tea
   Selectively add: cooked tea flavor base, glutinous essence, jujube flavor, caramel flavor
   Suitable for compound blending: combined with goji berry, barley, and grain extracts, taking the route of health tea drinks

Differences in temperature adjustment stirring and degassing processes

1. Raw tea
   Mixing temperature: 40-60 ℃ for medium and low temperature mixing
   High degassing requirements: Vacuum degassing removes dissolved oxygen to prevent subsequent sterilization and discoloration
2. Ripe tea
   The mixing temperature can be relaxed to 60-70 ℃
   The degassing requirement is lower than that of raw tea, and foam can be removed

Comparison of online detection indicators after deployment completion

Testing items: Raw tea blending point and ripe tea blending point

pH：4.0–4.6； 4.5–5.2
Soluble solids Brix: 0.3-1.0 ° Bx (sugar free); 0.5～1.5 °Bx|
Chromaticity: golden and translucent; Bright reddish brown
Sensory: Clear fragrance, slightly astringent, and sweet aftertaste; Rich and smooth, without obvious bitterness.

9、 Points to note when changing production lines (switching raw/ripe tea from the same set of blending tanks)

1. After producing ripe tea and regenerating it to produce tea: CIP must be thoroughly cleaned to avoid residual theaflavins, color and taste interference
2. Sir, ripe tea after tea: The cleaning requirements are slightly lower, but residual antioxidant agents need to be cleared