Effect of pH on cream particle formation and solids extraction yield of black tea

Abstract

Effect of pH on tea solids extraction yield was significant in increasing instant tea yield. Solids extraction yield was doubled when tea was extracted at pH 1.2 compared with that extracted in boiling distilled water with pH 6.8. H+ encouraged black tea cream particle formation by either releasing more solids into the infusion or stimulating polyphenols to interact with polysaccharides and nucleophilic groups on protein in tea infusions. HPLC results revealed that theaflavins and tea catechins were leading substances affecting the formation of cream particles and infusion colour. Theaflavins and some tea catechins, such as EGCG, ECG and EGC, were dissociated or degraded under alkaline conditions and thus tea cream particles tended to dissolve and tea infusion became dark in colour. Feasibility of stepwise extraction of instant teas used for iced tea and normal drinking tea, by controlling temperature and pH, is also considered in the present paper.