Jasmine Green Tea Extraction

1. Raw Material Preparation

Jasmine-scented green tea leaves:
Prepared in advance by scenting green tea leaves with fresh jasmine blossoms, as described in the previous process.

Requirements:

• Tea must be dried, aromatic with a jasmine scent

• Bright green color

• Free from mold and impurities

Extraction solvent:

• Pure distilled water

Required equipment:

• Vacuum extraction equipment

• Residue separation and centrifugal filtration system

• Vacuum concentrator

• Sterilization machine (if required)

2. Extraction Process

2.1. First Extraction

• Solvent: Pure water at a temperature of 70–80°C

• Ratio: 1 part tea to 8–10 parts water (by weight)

• Extraction time: 3–5 minutes with gentle stirring

Notes:

• Do not exceed 85°C, as it can destroy catechins and natural jasmine aroma

• Extraction should be done in a closed system or with a lid to retain volatile jasmine compounds

2.2. Filtration

• Equipment: Use coarse mesh and fine membrane filters to thoroughly remove tea residue and obtain a clear extract

2.3. Second Extraction (Exhaustive Extraction)

• Use the tea residue from the first extraction and add fresh water

• Time: 5 minutes at 65–75°C

• Combine both extracts to standardize the final extract

3. Concentration of the Extract

• Vacuum concentration: The extract is concentrated under vacuum at low temperature (40–55°C)

Goals:

• Reduce water content

• Increase concentration of active ingredients

• Preserve aroma and quality of natural compounds (EGCG, catechins, flavonoids)

Desired specification:

• The concentrated extract should reach a Brix level of approximately 5–10°, or as required by the product

4. Sterilization (Optional, Depending on Product Use)

• If the extract is intended for food or cosmetics, rapid pasteurization is required: 72–75°C for 15–30 seconds

• If the extract is for spray-drying or essence production, this step can be skipped

5. Final Extract Product

• The extract should have a bright greenish-yellow or light green color

• Characteristic aroma of green tea and jasmine

• Total polyphenol content (TPC): 15–30%, depending on the extraction process

The extract can be:

• Used directly

• Further processed for spray-drying into powder

• Formulated into beverages, skincare serums, or functional food products

Summary Flowchart of the Extraction Process

Jasmine-scented tea preparation
→ Coarse grinding
→ First extraction
→ Residue filtration
→ Second extraction
→ Combine extracts
→ Vacuum concentration
→ Sterilization (if needed)
→ Final jasmine green tea extract