Page 38 - FoodFocusThailand No.226 January 2025

SMART
SMART PRODUCTION PRODUCTION

Guidelines for Improving Tea Production

and Active Ingredients

Tea is the second most consumed healthy beverage worldwide, following water. The tea industry continues
to grow steadily, with China leading global production, supplying approximately 40% of the world’s tea.
India and Kenya are second and third largest producers, respectively (Growing Tea , 2024). Thailand is
TM
also recognized for producing high-quality teas, including green tea, oolong, and black tea. According to
a Statista report, Thailand’s tea market is estimated at USD 1.45 billion, with a projected compound annual
growth rate (CAGR) of 2.24% between 2024 and 2029.

Factors Influencing Global Tea Markets polyphenols, theanine, and caffeine. Among these, catechin
According to Research and Markets, evolving social trends (Figure 1), a polyphenolic bioactive compound commonly found
and shifting consumer behaviors have significantly impacted in tea leaves, is renowned for its health-promoting properties,
the global tea markets in the following ways: such as antioxidation, anti-inflammation, blood pressure
1. Consumer awareness regarding tea’s health benefits: regulation, and cholesterol reduction. To address these
As modern consumers become increasingly health-conscious, demands, guidelines for improving tea production emphasize
the demand for tea products has surged, particularly for functional strategies to maximize and preserve the levels of active
teas with specific health benefits. Varieties such as antioxidant ingredients during processing. Key areas of focus include:
teas, immune-strengthening teas, and anti-inflammatory teas 1. Plantation
have seen consistent growth, driven by their appeal to wellness- Applying high-quality fertilizer can significantly enhance
focused lifestyles. both the yield and quality of tea. Unlike many other crops, tea
2. Sustainability: Both manufacturers and consumers are plants have a higher nitrogen demand. Nitrogen plays a critical
shifting their priorities beyond quality and flavor to include role in the production of amino acids such as theanine, glutamic
the sustainability of tea production. This includes reducing acid, and arginine in tea leaves, which contribute to their
chemical use in tea cultivation, embracing organic farming characteristic umami flavor.
practices, and utilizing environmentally friendly packaging. 2. Production
3. Convenience: The fast-paced nature of modern life has 2.1 Optimization of polyphenol extraction from tea leaves:
driven consumers to seek convenient tea options, leading to while heat extraction is a common and convenient method, it
significant growth in bottled ready-to-drink (RTD) teas in Thailand. is often time-consuming and yields lower amounts of
This trend has also spurred the development of diverse products, polyphenols. To improve extraction efficiency, reducing tea leaf
such as bottled green tea, herbal green tea, and fruit-infused particle size to 0.15–0.74 millimeters can increase the yield of
black tea. polyphenolic compounds by up to 14%. Furthermore, non-
4. Premiumization and specialty teas: A segment of thermal extraction methods, such as pulsed electric field (PEF),
consumers is seeking high-quality teas with unique characteristics ultrasonic-assisted extraction (UAE), and microwave-assisted
and compelling backstories. These features not only enhance extraction (MAE), offer superior yields. These techniques
the tea-drinking experience but also create a stronger emotional prevent the degradation of polyphenols caused by heat,
connection with the products. ensuring a higher retention of these valuable compounds.
2.2 Application of enzymes for flavor enhancement:
Guideline for Optimizing Tea Production Efficiency enzymes play a vital role in creating new flavors in tea by
Shifting tea consumption trends have highlighted the need for modifying key compounds. For instance, tannase is effective
farmers and producers to optimize tea production. This in reducing astringency and bitterness in green tea. It achieves
encompasses everything from the careful monitoring of tea this by breaking the chemical bonds in gallated catechins,
plantations to improvements in manufacturing processes. Tea such as epigallocatechin gallate (EGCG), converting it into
is a rich source of beneficial active compounds, including epigallocatechin (EGC). This process results in a tea with
reduced bitterness and enhanced sweetness. In black tea,
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