Tea
Our enzymes can improve the extraction rate of tea extract, maintain quality by preventing creaming down, and differentiate tea extract by enhancing flavor
For tea-based beverages, Amano’s patented enzymes improve the filterability of tea, intensifying its aroma and improving the flavor.
The aroma, taste, and color of tea vary depending on the degree of fermentation, such as green tea, oolong tea, and black tea. Enzymes can enhance the flavor and improve the yield of these tea extracts.
Overview
Tea can become cloudy as it cools. Amano’s patented enzymes prevent this from happening, darkening the color of tea leaf extract while softening its natural bitterness. By breaking down tea tannins, they improve the filterability of tea, intensifying its aroma and improving the flavor – producing an overall delicious taste.
Solutions of Amano Enzyme
Increased aroma and improved flavor in tea
Tea leaves contain compounds such as geraniol and linalool in the form of glycosides. These molecules are released during fermentation and give tea it’s characteristic aroma. Aromase H2 promotes the release of these aroma compounds by acting on the glycosides in tea leaves.
Amano enzymes can help to prevent the tea from becoming cloudy, even when the temperature drops. By reducing precipitation and enhancing the color of the tea leaf extract, these enzymes can ensure that the tea remains clear and maintains its quality.
Catalog of Solutions
| Yield of extract | Flavour | Umami | Keep clarity | |
|---|---|---|---|---|
| Prortease M''Amano'' SD | ||||
| Pectinase PL''Amano | ||||
| TANNASE | ||||
| Aromase H2 |
Application Resources
We provide a diverse collection of application materials that highlight the use of enzymes across different fields and our product offerings. Please don't hesitate to request these materials.
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