Tea is a traditional drink, created by simple methods. To preserve this beauty, the cold brewing method was born to popularize the tea flavor. It is because of this replicability and universality that businesses want to learn about cold brewed herbal tea recipe transfer. How amazing is this production method to be so sought after by a beverage manufacturing company?
Cold Brew Tea under beverage manufacturing company
Future predictions of cold brew products
Besides cold brew tea products. Let’s talk about the product line that created the first trend, coffee cold brew. Cold brew coffee was popularized in the United States by Starbucks and Dunkin in the 2010s.
In fact, the product had been enjoyed in other parts of the world for several centuries before that. Originally, cold brewing was a Japanese custom that originated with the brewing of cold tea. Currently, many fermentation tea processing units have applied this method to their products.
According to Market Watch, cold brew is predicted to have a growth rate of 20.3% from 2021 to 2026. The market in the United States is also expected to reach $346.5 million. in 2026. Experts in the coffee world do not foresee that cold brew coffee will show any signs of cooling down. Due to their stability, easy brewing process, and great taste, cold brew products are a trend that will be around for years to come.
The difference of cold brew tea
The first thing to mention is the water temperature to create tea juice, with cold brewed tea we will use water at normal temperature. As for the traditional brewing method, hot or boiling water will be used depending on the type of tea, preferably from 65-95°C.
Second is time. Cold brew has a longer incubation time, taking up to 8-14 hours. As for the hot brewed tea, it only takes a few minutes to enjoy. Third, and also most important, is taste. Due to the low temperature brewing process, the caffeine and tannins will be released slowly, making the tea taste less bitter and acrid than usual.
This brewing method also slows down the blooming process of tea leaves. And the process of releasing the fragrance also takes place slowly. The received tea flavor will be somewhat lighter, more airy and more ethereal. To learn more about this tea, you can contact WANA Beverage – a reputable, quality herbal tea recipe transfer company today for more information. Or you can contact some food and beverage manufacturing companies in your country as well.
Reasons for building a widely adopted quality approach
Heat and energy
Dried tea leaves are composed of molecular solids, which are preserved by removing moisture during processing. When water is added, the solids in the tea leaves will begin to dissolve into the water until completely dissolved creating a wonderful cup of tea.
When studying tea bags, we found that using hot water will help the tea leaves dissolve more quickly, they will stir up the volatile solids of the tea, causing more flavor molecules to be dissolved in a shorter time period.
However, cold water molecules move more slowly, making the process gentle for a longer time, without evaporating causing loss of ingredients and completely blending.
Flavor ingredients
Not all the molecules in the tea leaves that give the flavor are dissolved in equal proportions. There will be a range of small molecules present in small amounts and vary greatly between teas. They are among the first to be dissolved in water.
Followed by carbohydrates and amino acids, the source of the natural sweetness, deliciousness and rich texture. These molecules are still relatively small, and extraction from the tea leaves is fairly easy.
Young tea buds picked in the spring are especially rich in these compounds, which is why it is often harvested early. In the process of processing tea bags, businesses should also grasp this point to create more delicious tea.
Finally, the largest molecules include polyphenols and methylxanthines such as caffeine. These are the final substances to be dissolved. They can also give the brew a bitter and astringent taste when too much is extracted at once. This is why water temperatures that are not too hot and a short thaw time are often recommended for the best flavor, even in hot brews.
Read More: How to become high-quality orange juice manufacturers?
Water temperature
Because cold water creates a slower, gentler extraction, this doesn’t necessarily mean that cold brew tea has fewer antioxidants, or less caffeine than hot brew, but the ratio to carbohydrates. and smaller extracted amino acids, making the resulting tea taste sweeter and smoother than hot brewed tea.
The only trade-off is time: cold water takes around 3-5 hours to extract great flavors, while hot water can achieve dissolution in less than a minute. Fortunately, thanks to the R&D process, the way to study this tea is now easier.
Just prepare a glass jar, we put the tea in to brew and leave in the refrigerator overnight. This will help to obtain the original tea, full of flavor and not lose the inherent flavor.
The cold brew method is now not only for coffee, but also popular in tea because of its convenience, speed and great taste. If you are looking to create a beverage manufacturing company for cooperating this cold brew tea. Please contact WANA Beverage – the leading prestigious herbal tea recipe transfer unit today!
ASIA FOOD AND BEVERAGE COMPANY LIMITED (ASIA FOOD AND BEVERAGE CO.,LTD)
- Hotline : (+84) 93 575 0088
- Phone : (+84) 93 575 0088
- Email : inquiry@asiafnb.com
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