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

摘要

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.