Preparation and Characterization of Theasinensin A-Enriched Instant Black Tea
Shuixin Ye, Weiwei Wang, Feilong Yang, Mengxue Zhang, Haihua Zhang, Heyuan Jiang · 2026
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Description
Instant black tea loses much of its theasinensin A (TSA), a key black tea compound, when made the usual way with water. Shuixin Ye and co-authors set out to fix that loss in this 2026 study, using TSA content as the main quality mark. They tuned the process with response surface methods and tested how the powder looked and tasted.
The best recipe used 49 percent ethanol, a 70 degree extraction for 41 minutes, and one part tea to sixty parts liquid. It yielded 456.05 milligrams of TSA per 100 grams of powder, matching the model within 0.3 percent. The powder was dark yellow, brewed dark brownish-red, and tasted strong and thick. Total polyphenols were high, marking a tea with added function value.
Catalog record
| CREATOR | Shuixin Ye, Weiwei Wang, Feilong Yang, Mengxue Zhang, Haihua Zhang, Heyuan Jiang |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 23 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |