Harsh Vardhan Bihani’s Post

Fresh #tea contains the #water-soluble #caffeine theophylline, #water-soluble beneficial alkaloids (such as #catechins and #polyphenols), and flavor compounds. Soak fresh #tea leaves with supercritical carbon dioxide, master the temperature and pressure, only let theophylline caffeine dissolve, and then filter out fresh #tea leaves, #tea leaves are still green, because the critical temperature of carbon dioxide is 31℃; Then according to the method of tea processing, you can get #tea without theophylline. #Tea with theophylline removed still maintains #antioxidant components, does not change the flavor of the original #tea, and has no chemical residue. ✉️sales@xs-xinsheng.com.cn 🔗www.xs-purify.com #cinnamon #mango #leaf #cinnamonextraction #supercriticalco2 #cannabis #pepper #ginger #supercriticalextraction #extract #extraction #nicotine #astaxanthin #grapeseedoil #sunflowerseedoil #teaseedoil #oliveoil #PlantBasedIngredients #Cosmetics #BeautyIndustry #ExtractionMethods #ActiveIngredients #herb #Rose #pyrethrum #almond #fennel #mint #Basil #Thyme #Rosemary #Sage #Parsley #Oregano #Tarragon #Mint #Dill #BayLeaf #Chives #Nutmeg #Cinnamon #Marjoram #Saffron #Lavender #Lemongrass #Grapefruit #Rosemary #Geranium #Chamomiles #TeaTree #linseed #Tea #Theophyllinecaffeineextract #extraction

Do you enjoy drinking coffee? If so, then you've been dealing with hashtag #caffeine without even realizing it? However, what's the difference between coffee and caffeine? #Caffeine is a natural substance found in the seeds and leaves of certain plants.  The caffeine in coffee comes primarily from Coffea arabica, a shrub or tree that grows in high-altitude subtropical and equatorial regions of the world. #Caffeineanhydrous is made from the seeds and leaves of coffee plants. The word “anhydrous” means “without water.”  After harvesting, caffeine is extracted from the plant matter and dehydrated.  This produces a highly concentrated caffeine powder. Caffeine Anhydrous, an over-the-counter stimulant, is often added to caffeine-containing #beverages and pre-workout #supplements  to boost energy levels and alertness. In addition, caffeine is also used in topical creams and gels due to its potential benefits in #skincare and #haircare. Currently, there are two sources of caffeine on the market: #Synthetic and #Natural. #Synthetic: Based on the high demand in the market, the production process of synthetic caffeine has been significantly improved,  with low cost and high yield, thus making it a major product in the market. #Natural: Despite its higher cost and lower production volume,  its natural properties and potential health benefits have begun to appeal to a segment of the high-end market and  consumers who are particularly inclined towards natural products. If you have a different understanding or opinion about caffeine,  please feel free to contact me and let's explore more possibilities of caffeine together!

After my recent post about good tea, a young man asked an interesting question—why do we pluck two leaves and a bud instead of using mature leaves, like when tea was first discovered by Emperor Shen Nung? According to legend, tea was discovered when a leaf from a tea tree fell into a pot of boiling water. It’s quite possible that it was a mature leaf, as early tea drinkers likely used whatever was available at the time. Today, however, we’ve learned that plucking two leaves and a bud produces the best flavor and quality. The younger, tender leaves at the top of the plant are sweeter, smoother, and more aromatic, while mature leaves tend to be tougher and more bitter. These young leaves are also packed with nutrients and antioxidants, making the tea healthier. On top of that, carefully plucking just the top leaves encourages the plant to keep growing and producing fresh new shoots. It’s a method that’s been perfected over centuries, one that ensures every cup of tea is as delicious and refined as it can be! #storiesofceylontea

Cold brew tea gives you a less astringent, less caffeine, more palatable cup with a unique taste.... Even though it contains low amount of poly phenols, antioxidants and other bio active compounds than hot brew, it contains moderate levels. You can increase the extraction by brewing 7-10mins. Cold brew can prepare as a fully natural product by using natural colourants, natural flavours and also non calorie natural sweetners. All the herbs and teas that used for cold brew, should undergo heat treatments prior to the blending with the flavours in order to prevent the foodborne pathogens. If you still like to brew it in hot brew , brew it in hot brew and refrigerate... it will not change the levels of bio active compounds.... Anyway if you prefer to have a more lighter cup or cold healthy drink, cold brew is the best option other than the water.... #Coldbrew #Eswaranbrothers #Lifewithtea #Teawithscience ☕🍃

We have run a casual poll trying to find out what is the preferred morning beverage. Although we love Japanese tea it doesn’t mean that we don’t love high quality coffee. Indeed, tea made applying artisanal farming and processing methods, brewed and stored correctly has significant nutritional and biochemical advantages over coffee. However, believing that every product labeled #matcha or #greentea is high in antioxidants, improves your energy and wellbeing, is a placebo. Majority of the commercially available tea brands buy in bulk from conventional producers or wholesalers, repack, apply 2-3 years “best before”, add pretty labels, and market teas as premium authentic products. Resulting brews are often high in pesticides, have just traces of the goodness they claim they have (if any), muddle the authenticity and confuse consumers who are pushed to buy and drink tea only because it is “healthier than coffee”. The point is: put more focus on selecting your preferred products, filter through the marketing fluff and opinions collected from the social media. One of the sure ways to become a confident consumer, is to learn how to identify and evaluate quality of teas by attending certified courses by Global Japanese Tea Association

Let’s talk about fixation, one of the most important processing for green tea. What to fix in the tea processing? Fix the taste of the tea leaf as it is! Fixation is to stop the oxidation and maintain the taste of the tea as it is plucked. Fixation is not usually necessary on black tea because the goal for most black teas is to achieve 100% oxidation. Fixation is accomplished by heating tea leaves, thus deactivating their oxidative enzymes. #fairtrade #organicfairtrade #specialtytea #teadrinking #tealover #有機 #looseleaftea #ethicalshopping #specialitytea #公平貿易 #healthylifestyle #healthyliving #tealovers #organic #healthychoices #organicproducts #chinesetea #chinesegreentea #organicgreentea #有機綠茶 #中國綠茶 #catechins #respekt仁悅 #teativity #tealearning #teascience #teafixation #teaproduction

Matcha vs. Green Tea🫖 While both come from Camellia sinensis, matcha and green tea differ in cultivation, processing and nutrient composition. Matcha is consumed as a powdered whole leaf, so it contains higher levels of antioxidants and caffeine due to its shade-growing process while green tea prepared by steeping the leaves, offers a lighter flavor and milder nutrient profile. Explore more details in this article Which one do you prefer? #matcha #greentea #antioxidants #health #foodscience

The global Syrup and Squash market is anticipated to cross USD 12.53 Billion in size by 2028, increasing from USD 8.55 Billion in 2022. The world of squash and syrups unveils a fascinating tapestry of flavors, craftsmanship, and sensory experiences that tantalize the taste buds and ignite the imagination. Within this vibrant industry, a symphony of fruits, herbs, and botanicals harmonize to create liquid masterpieces that transcend the ordinary. From the vivid hues of fruit-based squashes to the tantalizing sweetness of artisanal syrups, this industry has carved a unique space in the global market. Squashes, with their rich concentration of fruits, infuse beverages with a burst of natural flavors, transforming ordinary water into a delightful symphony of taste. Similarly, syrups have become the alchemists' tool, capable of turning a simple cup of coffee or tea into an extraordinary sensory experience. link to the report: https://lnkd.in/dMe8_86U #SyrupAndSquash #MarketTrends #FoodIndustry #SustainableAgriculture #LocalHarvest #FarmToTable #OrganicFarming #SeasonalProduce #HealthyEating #CulinaryInnovation

🌿🍊 At LDC, we ensure that every part of oranges, lemons and limes is used in our processing activities: juices are extracted, oils are recovered and remaining pulp is transformed. Here's how we make the most of every fruit: • Juice: Extracted to produce high-quality, natural juices, perfect for a refreshing drink. • Oils, Essences & Aromas: Used as natural flavors in food and beverages, or as fragrances in pharmaceuticals and cosmetics products. • Cells: Can be reintroduced into the juice to add fiber and enhance texture. • Peel: Utilized to extract pectin, a key natural stabilizer and emulsifier in the food industry, or as animal feed stock. We’re committed to ensuring our citrus products are fresh, high-quality and responsibly produced from grove to glass. 🍋 Get to know our juice products: https://lnkd.in/dmwaXYMU #Citrus #JuiceProduction #foodingredients