Swelling and infusion of tea in tea bags

Abstract

The present study deals with swelling and infusion kinetics of tea granules in tea bags. The swelling and infusion kinetics of tea bags differing in tea loading and tea bag shapes were compared with loose tea. Increment in temperature and dipping frequency of tea bag in hot water increased the infusion kinetics of tea bags. Reduction in particle size enhanced the swelling and infusion kinetics of tea in a tea bag. The effects of tea particle size, tea bag dipping rate, loading of tea granules in tea bag and tea bag shapes on infusion kinetics were investigated. Increase in tea loading in tea bags resulted in reduced infusion kinetics. Double chambered tea bag showed the highest swelling (30%) and infusion kinetics (8.30% Gallic acid equivalence) while single chambered tea bags showed the lowest kinetics, amongst the various bags studied. The swelling and infusion kinetics of loose tea was always faster and higher than that of tea bags. It was found that overall effect of percentage filling of tea granules and height of tea bed in a tea bag affects tea infusion kinetics the most. Weibull model was found to be in good agreement with the swelling data.

Effects of Particles Size on Tea Processing: A Perspective on Zobo Production

“…PS reduction improved the swelling capacity and IK of tea in a tea bag [29], [32]. This result was in agreement with observation made by Raosaheb [33] that particle fractions with smaller PS (500-250 μm) showed faster infusion.…”

“…The key factors influencing the IK of tea bags are tea bed brought into being inside the tea bag, tea bag shapes and size, stirring outside the tea bag, PS of tea granules, tea bag loading, brewing temperature and dipping frequency [29]. Some findings observed that a rise in temperature and dipping frequency (rate) of tea bag in hot water resulted in an increase in the IK of tea bags [29]. Hence the infusion profile of tea is being enhanced with increment in brewing temperatures and reduction in PS [3].…”

“…The infusion time depends on whether it is loose or tea bag, tea bags takes less infusion time for the extraction of phenols and antioxidants as compared to loosen tea. However, the highest infusion period of time for tea bag is <30 s to 2 min, and this realized in black Assam tea [29]- [31], and it was observed that greatest polyphenols were extracted from black tea and they are mostly released within 5 min of steeping and giving it some extra time does not seem to have ample effects on the extraction rates. On the other hand, green tea had an exception as polyphenols was released within 2-3 min.…”

In vitro Inhibitory Effect on Alpha Amylase Enzyme by Polyherbal Dip Tea in Diabetes

“…The particle size of the herbs used in the Tea was large (1.80-1.20 cm) with 51 by 50mm bag size in which continuous shaking was carried out whereas in the other set small particles of (250-500 mm) with (40mm) bag size and no change (static) were observed. The extraction rate was profound in the tea-bag which are continuously sunk and dipped inside compared to the floating tea-bags [54] .…”

Evaluation of Wound Healing Activity (Excision Wound Model) of Ointment Prepared from Infusion Extract of Polyherbal Tea Bag Formulation in Diabetes-Induced Rats

“…The formulated tea bags were immersed in 240 mL distilled water and brewed at 80°C for 5 min. The maximum infusion time for the tea bag was <30 s to 10 min [ 19 ]. This infusion extract was used to formulate the ointment of different strengths for wound healing activity.…”