Tea Research and Extension Station develops an extraction device: every drop is pouchong tea aroma dew

The rich fragrance of tea leaves drifting in the air can now also be collected and made into products! The Tea Research and Extension Station of the Council of Agriculture (hereinafter referred to as the Tea Research and Extension Station) held a press conference today (the 30th) to present the "tea aroma extraction device." This technology can capture the tea aroma that escapes during tea processing, collect the tea aroma and water vapor into "tea aroma dew," and further make various tea-based products. That is, in the future, simply adding tea aroma dew to a beverage will make it possible to drink a beverage with a rich tea aroma!

A business cooperating with the Tea Research and Extension Station said that the aroma of pouchong tea is richer than that of other tea types, and "tea beer" has already been successfully developed and won a silver medal at the 2019 Monde Selection. Yang Meizhu, section chief of the Tea Making Section of the Tea Research and Extension Station, explained that this technology can be used not only for tea aroma extraction, but also for extracting floral scents to make floral aroma dew, for example from roses and jasmine, expanding its application to other fields.

How should natural tea aroma dew and artificial tea flavoring be distinguished?

Naturally extracted tea aroma dew and artificial flavoring both have a rich tea aroma. How should they be distinguished and labeled in the future? Yang Meizhu explained that in terms of taste, tea aroma dew does not have an irritating or uncomfortable sensation; however, in terms of preservation, tea aroma dew is less easy to preserve, and it is necessary to communicate with contract tea farmers about the consistency of the quality of harvested tea leaves. As for how it should be labeled on food products? Yang said that because its raw material is tea extract, it must be labeled "tea extract."