Green Tea Extract Solution

🌿 Green Tea Extract Production Process

1. Raw Material Selection

• Material: Dried tea made from fresh green tea leaves, meeting clean production standards (VietGAP or organic certification).

2. Extraction

• Conditions:

  • Extraction temperature: 75–85°C

  • Material-to-solvent ratio: 1:8 to 1:10

  • Extraction time: 3–5 minutes

• Methods:

  • Static extraction (soaking) or vacuum extraction

👉 Purpose: Maximize the extraction of active compounds such as catechins, EGCG, flavonoids, and polyphenols.

3. Solid-Liquid Separation

• Method: Centrifugal filtration

4. Concentration (if required)

• Method: Vacuum concentration

• Temperature: 45–55°C (to preserve bioactive compounds and prevent degradation)

• Note: This step is performed if a concentrated extract is desired. Otherwise, it may be skipped.

5. Sterilization

• Method: Quick pasteurization at 80–85°C for a short time.

6. Final Product – Green Tea Extract

• Appearance: Yellow-green liquid

• Taste and aroma: Natural green tea flavor, mildly astringent, rich in bioactive compounds

7. Packaging and Storage

• Packaging: Food-grade aluminum foil bags or OPP bags. Available sizes: 1kg / 5kg / 10kg / 20kg or customized.

• Storage: Below 25°C, in a cool, dry place, away from direct sunlight.

Applications

• Ingredient for functional foods

• Natural cosmetics manufacturing

• Nutritional beverage production

✅ Quick Process Flow Summary:

Raw material selection
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Cleaning & Preprocessing
↓
Crushing (if needed)
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Extraction
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Filtration
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(Concentration – if required)
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(Sterilization – if required)
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Packaging & Storage