Why Does Black Tea Turn Cloudy When Temperature Drops? - Unveiling the Mystery of Tea Creaming After Black Tea Cools.

1.Introduction
2.What is the tea cream phenomenon?
3.Changes and disappearance of tea cream
4.What to do when tea cream forms in black tea, and how to prevent it?
5.Conclusion

1、Introduction
A must-read for bubble tea shop owners! The phenomenon of tea cream in black tea after cooling has long been a mystery. This article will explore the science behind this occurrence and provide solutions to ensure your black tea drinks always maintain the best quality.
 

2、What is Tea Cream?
Tea cream, also known as "tea haze" or "cold haze," refers to the cloudiness that appears when black tea cools, turning the liquid into an orange-brown color. While it seems mysterious, there is a scientific explanation for this phenomenon.

What Causes Tea Cream?
The formation of tea cream is influenced by several key components in black tea, including theaflavins, polyphenols, caffeine, and calcium ions. When black tea cools rapidly, the interaction of these components leads to the creation of tea cream.

Key Components Influencing Tea Creaming

• Theaflavins: Theaflavins are a major component of black tea. The higher the fermentation level of the tea leaves, the more theaflavins they contain. These compounds give black tea its distinctive orange-yellow color. When black tea cools to a certain temperature, theaflavins start to cluster into tiny spherical structures, causing the "tea creaming" effect and giving the tea a cloudy appearance.

• Polyphenols: Polyphenols in black tea also play a crucial role in tea creaming. During rapid cooling, polyphenols help form and stabilize the tea cream.

• Caffeine: Caffeine in black tea fills the center of these tiny spherical structures, increasing the volume of the tea cream.

• Calcium Ions: Calcium ions further promote the clustering of theaflavins and polyphenols, helping stabilize the tea cream.

The tea creaming phenomenon occurs when these components interact during rapid cooling, creating nano-structures that cause the tea to become cloudy. Despite the appearance, tea creaming does not affect the quality of the tea.
 

3.Changes and disappearance of tea cream

The formation and disappearance of tea cream are closely related to temperature. When black tea cools to a certain temperature, theaflavins begin to clump together, forming tea cream, making the tea appear cloudy. However, when the tea is reheated, these tiny nano-structures break down, and the tea becomes clear again. While tea cream does not affect the quality of black tea and gradually disappears as the tea warms up, it can be confusing for consumers.
 

4.How to Handle and Prevent Tea Cream in Black Tea?

For bubble tea businesses, managing tea cream is crucial. During the black tea preparation process, special methods can be used to reduce the formation of tea cream, ensuring consistent drink quality.
One common approach is to place the brewed tea in a high-concentration environment and rapidly cool it, allowing the tea cream to form, then remove it using methods like centrifugation. This keeps the tea clear at different temperatures, but some beneficial components like theaflavins may also be lost.

Common practical methods:

1. Keep tea warm: After brewing, store the tea in a container and keep it at a steady temperature. Avoid low-temperature storage to prevent tea clouding. Add ice only when ready to serve.

2. Rapid cooling: Cool the brewed tea to room temperature, then add a large amount of ice to quickly lower the temperature. This slows down the formation of tea clouding.

3. Reheat the tea: If tea clouding occurs, reheat the tea to around 60°C (140°F) to clear the clouding, then proceed with regular preparation.

The tea creaming phenomenon might seem like a challenge in the bubble tea business, but it doesn’t affect the flavor or quality of the drink. In fact, it can be seen as a unique characteristic of black tea. Understanding the science behind it and choosing the right solutions can help you better manage and handle tea creaming after refrigeration, allowing you to continue offering high-quality black tea drinks to your customers.
 

5.Conclusion

With the insights from this article, you will better understand the tea creaming phenomenon that occurs when black tea cools. You'll be able to effectively manage this in the bubble tea industry while appreciating theaflavins and other beneficial components in black tea. Whether you are a tea supplier or a bubble tea shop owner, this knowledge will benefit your business and the quality of your products.
 

Reference: This article refers to the study "Creaming in Black Tea" by Jöbstl E, Fairclough JP, Davies AP, and Williamson MP. The research explores the science behind the creaming effect in black tea, offering valuable insights. Whether you are a tea supplier or a bubble tea shop owner, this knowledge can help improve your business and product quality.

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