Tea – After water, it is the most widely consumed drink in the world. Most commonly its consumed hot – boiled water poured over the leaves. But in China and Asia, Green Tea is more than often consumed cold. A custom that now has spread worldwide.
But cold-brew tea is not the same as brewing it hot and letting it cool. Brewing hot and brewing cold are quite different, both in the flavor and the health benefits.
As you might already know or perhaps learned in the last video on beetroots – Heat has a negative effect on health-beneficial substances.
Amongst the various types of tea, green tea contains the highest amount of native, bioactive antioxidants.
Additionally, cold-brew green tea is richer in health benefits than hot-brewed as heat scorches and partially or totally oxidized the health-beneficial compounds.
Up to 5000 % productivity increase with CEPT®
Producing cold-brewed green tea takes time – it is steeped in cold or room temperature water for quite some time, from 6 to 24 hours.
But using pulsed electric field technology can reduce this time to 30 minutes….that’s right, merely 30 minutes! AND – still keep the levels of antioxidants and vitamins intact.
Sounds like magic? Close perhaps – but scientific craftsmanship is a better description.
“What would reducing this extraction process from 6 to 24 hours to merely 30 minutes with all vitamins and nutrients intact, mean for a cold tea producer? “
In this week’s video, OptiCept very own Ivo Achu Nges, Ph.D. and Senior Bioprocess Engineer explain how the juiceCEPT® improves the production of cold-brewed green tea.
Check out the video below!