amixon® mixing technology for professional tea preparation
In German, the term "Tee" is generally understood to cover infusions made from any dried plant derivative. In the Romanic language regions, linguistic differentiation is made between the traditional tea (tea leaf from the Camellia Sinensis), herbal tea, and fruit tea. For example, Rooibos tea is not tea in the traditional sense.
The flavour of tea is influenced by many factors. Region and location of the tea plantation, time of harvest, weather at harvest time, storage, fermentation, transport, packaging, etc.
Whether classic leaf tea or fruit tea, in many cases the aim is to change or improve the flavour. Various methods are available to the industry for this purpose:
- Spraying on a liquid flavouring during blending
- Addition of powdered flavourings during blending
- Adding flavouring additives that are removed from the tea after sufficient diffusion (e.g. citrus peel or pieces of fruit)
In all three cases, the accuracy of the blending process is of great importance. However, it is equally important that the tea particles are not damaged. Under no circumstances should dust be produced. Even when using the diffusion method, gentle homogenisation must take place before the tea is packaged.
amixon® stands for precision and hygiene worldwide. The amixon® mixing process is uniquely gentle and efficient. The mixing process is explained in this article.
© Copyright by amixon GmbH