Black Tea Powder
Flavoring Agents
Colorants
Antioxidants
84650-60-2
$11.29 ~ $16.93
Food
Free sample from 100g(NF)
One unit of:20kg/carton
One unit of:20kg/carton
20kg/carton
Product Info
What is Black Tea Powder?
Black Tea Powder is finely ground, dried black tea leaves or an extract used primarily for flavoring and natural coloring in instant drinks, baked goods, and supplement applications.
How is Black Tea Powder made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Sourcing (Harvesting) | Fresh tea leaves (Camellia sinensis) are plucked. | Control Point: Leaf quality is crucial. Use tender, young leaves, typically the "two leaves and a bud" standard. Avoid old, coarse leaves as they result in poor flavor and bitterness. |
| 2 | Withering | Leaves are spread out to wilt, reducing their moisture content. | Control Point: Reduce moisture by 25-30% over 12-18 hours. This makes the leaves pliable for rolling and concentrates the compounds for oxidation. Ensure uniform wilting. |
| 3 | Rolling / Disruption | Withered leaves are rolled or crushed to break their cell walls. | Control Point: This step is vital to release the enzymes (polyphenol oxidase) that initiate oxidation. Ensure even cell wall rupture to facilitate a consistent oxidation process. |
| 4 | Oxidation (Fermentation) | The rolled leaves are spread in a cool, humid environment to oxidize. | Control Point: This is the most critical stage for developing black tea's characteristic color and flavor. Maintain temperature at 25-30°C and humidity at ~95% RH. Oxidation time (1-3 hours) is monitored by aroma and the change in leaf color to a bright coppery-brown. |
| 5 | Drying (Firing) | The oxidized leaves are heated to halt oxidation and reduce final moisture. | Control Point: Rapidly heat leaves to deactivate enzymes. The final moisture content must be reduced to 2-3% for shelf stability. Avoid scorching the tea, which imparts a burnt taste. |
| 6 | Sorting & Grading | The dried tea is sorted by particle size using sieves. | Control Point: The grade of tea (e.g., Fannings, Dust) selected for powdering determines the final product's quality and characteristics. Consistency in the source grade is key. |
| 7 | Grinding / Milling | The selected grade of black tea is pulverized into a fine powder. | Control Point: The final particle size (mesh size) is a critical specification. Control grinding temperature to prevent heat from degrading the flavor and volatile aromas. Cryogenic grinding is often used to preserve quality. |
| 8 | Sieving & Homogenizing | The ground powder is passed through a fine-mesh screen and blended. | Control Point: This ensures a uniform particle size distribution for consistent solubility and texture. It also removes any oversized particles. Blending ensures batch consistency. |
| 9 | Final Quality Control | The finished powder is sampled and tested. | Control Point: Test for moisture content, particle size, color, aroma, taste, and microbial limits. Must meet all food-grade specifications before release. |
| 10 | Packaging | The final powder is filled into airtight, moisture-proof containers. | Control Point: Packaging must protect the powder from moisture, oxygen, and light, which can cause clumping and degradation. Check seal integrity. Nitrogen flushing may be used to extend shelf life. |
Technical Specifications
| CAS Number | 84650-60-2 |
| Solubility | Water-soluble |
| Storage Conditions | Store in cool dry place, ≤25°C, protect from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Beverages
food flavoring
cosmetics
health products
Mechanism of action:
| Parameter | Black Tea Powder |
|---|---|
| Functional Category | Flavoring Agent; Coloring Agent; Antioxidant |
| Key Ingredients | Theaflavins; Thearubigins; Catechins; Volatile Organic Compounds (e.g., linalool, geraniol); Caffeine |
| Mechanism of Action | Polyphenols (theaflavins, thearubigins) provide characteristic astringent taste and reddish-brown color via enzymatic oxidation products. Volatile compounds deliver a complex aroma profile. The polyphenolic structure allows for scavenging of free radicals, thereby inhibiting lipid peroxidation and enzymatic browning in the food matrix. |
| Application Effect in Product | Imparts authentic black tea flavor, aroma, and dark amber/brown color to beverages, dairy products, baked goods, and confections. Can improve shelf stability by delaying the onset of oxidative rancidity. Contributes perceived bitterness and astringency, which can balance sweetness. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Black Tea Powder | Instant Tea Powder | Finely ground black tea leaves; dissolves in liquid; robust, malty flavor. | Classic, strong tea taste; highly versatile for drinks and baking; widely available and affordable. | Can be bitter if low quality; less complex flavor than spiced or specialty blends. | Tea lattes, iced tea, smoothies, flavoring baked goods like cakes and cookies. | For a straightforward, classic, and robust tea flavor in a convenient, instant form. |
| Matcha Powder | Green Tea Powder | Shade-grown, stone-ground green tea leaves; vibrant green color; umami and vegetal notes. | Rich in L-theanine for calm alertness; unique umami flavor; visually appealing color. | Significantly more expensive; flavor can be an acquired taste; requires sifting to avoid clumps. | Matcha lattes, traditional tea ceremony, smoothies, high-end baking and confectionery. | For a smooth, complex, umami-rich green tea experience with a focus-enhancing effect. |
| Hojicha Powder | Roasted Green Tea Powder | Finely ground roasted green tea leaves (bancha or sencha); nutty, toasty flavor. | Naturally low in caffeine; warm, comforting flavor with no bitterness; unique roasted profile. | Less common and available than matcha or black tea powder; lacks the caffeine kick of others. | Evening lattes, flavoring ice cream and custards, caffeine-sensitive individuals. | For a warm, nutty, and low-caffeine alternative to traditional tea powders. |
| Instant Coffee Powder | Instant Beverage Powder | Dehydrated brewed coffee (freeze-dried or spray-dried); strong roasted flavor. | Provides a quick and potent caffeine boost; very fast to prepare; distinct coffee taste. | Flavor is often considered inferior to brewed coffee; can be acidic or harsh. | Quick morning coffee, travel/camping, adding coffee flavor to desserts like tiramisu. | When the primary goal is speed, convenience, and a classic coffee caffeine kick. |
| Chai Tea Powder | Spiced Tea Mix | Black tea powder blended with spices like cinnamon, cardamom, ginger; often sweetened. | Complex, aromatic, and warm flavor profile in one step; very convenient for lattes. | Often pre-sweetened, limiting control over sugar content; spice blend is not customizable. | Instant chai lattes, flavoring oatmeal or pancakes, creating spiced baked goods. | For the convenience of a balanced, pre-mixed spiced tea latte with a single product. |
Technical Documents
Available Documentation
Product specification sheet available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications