question: How are freeze dried Tea granules made when the flavour of tea is extracted from tea leaves in water without a solid substance to freeze dry?
comment: It's like salt that return crystal from the water solution, the flavour is in the leave, the leave get wet and loose the flavour that dilute in the water, you make the water evaporate, the flavour that was in the leave now is out of the leave The leave is not the flavour, the flavour can either be in the leave, in the water or by itself
passages: BULLET::::8. Drying: Drying is done to "finish" the tea for sale. This can be done in a myriad of ways including panning, sunning, air drying, or baking. Baking is usually the most common. Great care must be taken to not over-cook the leaves. The drying of the produced tea is responsible for many new flavour compounds particularly important in green teas.
   The innate flavour of the dried tea leaves is determined by the type of cultivar of the tea bush, the quality of the plucked tea leaves, and the manner and quality of the production processing they undergo. After processing, a tea may be blended with other teas or mixed with flavourants to alter the flavour of the final tea. 
  
  Section::::History.
   Section::::Applications of freeze drying.:Freeze drying of food.:Coffee.
  
  Coffee contains flavor and aroma qualities that are created due to the Maillard reaction during roasting and can be preserved with freeze-drying. Compared to other drying methods like room temperature drying, hot-air drying, and solar drying, Robusta coffee beans that were freeze-dried contained higher amounts of essential amino acids like leucine, lysine, and phenylalanine. Also, few non-essential amino acids that significantly contributed to taste were preserved.
  
  Section::::Applications of freeze drying.:Freeze drying of food.:Fruits.
   Drying In order to keep the tea moisture-free, they are dried at various stages of production. Drying enhances a tea’s flavors and ensures its long shelf-life. Also, drying brings down the tea’s moisture content to less than 1%. To dry the leaves they are fired or roasted at a low temperature for a controlled period of time, typically inside an industrial scale oven. If the leaves are dried too quickly, the tea can turn abrasive and taste harsh.
   BULLET::::- "Orthodox": The withered tea leaves are heavily rolled either by hand or mechanically through the use of a cylindrical rolling table or a rotovane. The rolling table consists of a ridged table-top moving in an eccentric manner to a large hopper of tea leaves, in which the leaves are pressed down onto the table-top. The process produces a mixture of whole and broken leaves and particles which are then sorted, oxidized and dried. The rotorvane (rotovane), created by Ian McTear in 1957 can be used to replicate the orthodox process. The rotovane consisted of an auger pushing withered tea leaves through a vane cylinder which crushes and evenly cuts the leaves, however the process is more recently superseded by the boruah continuous roller, which consists of an oscillating conical roller around the inside of a ridged cylinder. The rotorvane can consistently duplicate broken orthodox processed black tea of even sized broken leaves, however it cannot produce whole leaf black tea. The broken leaves and particles from the orthodox method can feed into the CTC method for further processing into fanning or dust grade teas.
   BULLET::::- "Freezing of grapes" and cold pressing are used to squeeze the liquid part of the berries. The flakes of frozen water remain in the press and only the sweet juice flows. This is the principle of ice wine. Cryoextraction is a recent technique invented to reproduce the phenomenon in the regions which are not cold enough: the grapes are artificially frozen before being pressed. This method overcomes the climate and harvesting work can continue without waiting for the frosts (risk of loss of the grapes by weather accident or attack by hungry sparrows), but shortening the maturation does not give the same flavour.
   Tea processing
  
  Tea processing is the method in which the leaves from the tea plant "Camellia sinensis" are transformed into the dried leaves for brewing tea.
  
  The categories of tea are distinguished by the processing they undergo. In its most general form, tea processing involves different manners and degree of oxidation of the leaves, stopping the oxidation, forming the tea and drying it.
   BULLET::::6. Sweltering / Yellowing: Unique to yellow teas, warm and damp tea leaves from after kill-green are allowed to be lightly heated in a closed container, which causes the previously green leaves to turn yellow. The resulting leaves produce a beverage that has a distinctive yellowish-green hue due to transformations of the leaf chlorophyll. Through being sweltered for 6–8 hours at close to human body temperatures, the amino acids and polyphenols in the processed tea leaves undergo chemical changes to give this tea its distinct briskness and mellow taste.
   BULLET::::- "Dried tea": There should be a lack of twigs, extraneous matter and white or dark mold spots on the surface of the compressed "pu'erh". The leaves should ideally be whole, visually distinct, and not appear muddy. The leaves may be dry and fragile, but not powdery. Good tea should be quite fragrant, even when dry. Good pressed pu'er cakes often have a matte sheen on the surface, though this is not necessarily a sole indicator of quality.
   BULLET::::9. Aging / Curing: While not always required, some teas required additional aging, fermentation, or baking to reach their drinking potential. For instance, a green tea puerh, prior to curing into a post-fermented tea, is often bitter and harsh in taste, but becomes sweet and mellow through fermentation by age or dampness. Additionally, oolong can benefit from aging if fired over charcoal. Flavoured teas are manufactured in this stage by spraying the tea with aromas and flavours or by storing them with their flavorants.
   Section::::Dried foods.:Processed foods.:I (i).
  
  BULLET::::- Freeze-dried ice cream is ice cream that has had most of the water removed from it by a freeze-drying process; sealed in a pouch, it requires no refrigeration. It achieved fame as a popular food in human spaceflight.
  
  Section::::Dried foods.:Processed foods.:J.
  
  BULLET::::- Edible jellyfish is often salt cured, creating a dried finished product.
  
  Section::::Dried foods.:Processed foods.:K.
   BULLET::::- "CTC": "Cut, tear, curl" or "Crush, tear, curl" black teas is a production method developed by William McKercher in 1930. It is considered by some as a significantly improved method of producing black tea through the mincing of withered tea leaves. The use of a rotovane to precut the withered tea is a common preprocessing method prior to feeding into the CTC CTC machines then further shred the leaves from the rotovane by passing them through several stages of contra-rotating rotors with surface patterns that cut and tear the leaves to very fine particles.
   Extraction is done with two goals in mind: yield of tea solids extracted from the leaf, and concentration of the extract solution. Research has shown that tea leaf solubles in a column extractor can be described in a system of three components, each which obey a first-order solution law. The explanation given for why the soluble compounds fall into any of these three categories is based on how accessible they are. The instantly soluble compounds are likely to be right on the surface of the leaf, which is why they are the first to be obtained. The rapidly soluble components are thought to be from the inside of the leaves, where broken cell structures slow both the rate of solvent entering as well as solute leaving. The slowest soluble compounds are expected to have either high molecular mass, which would take longer to move through the cell matrices of the leaves, or products formed during hydrolysis over the course of the extraction. There are a variety of methods and machinery that can be used to perform extraction, but the general concept is that the leaves are treated with a solvent in order to extract the compounds within them. In the aforementioned study, it was stated that the maximum yield of solids that could be extracted was 35%. Over time, other chemical methods of increasing extraction yields have been discovered, such as using hydrogen peroxide on extracted leaves to obtain a yield of 42% solids. After the extraction step, the solution is clarified by passing through a decanter, centrifuge, or filter press.
   BULLET::::2. Then black teas are processed in either of two ways, "CTC" ("Crush, Tear, Curl") or "orthodox." The CTC method produces leaves of fannings or dust grades that are commonly used in tea bags but also produces higher (broken leaf) grades such as BOP CTC and GFBOP CTC (see gradings below for more details). This method is efficient and effective for producing a better quality product from medium and lower quality leaves of consistently dark color. Orthodox processing is done either by machines or by hand. Hand processing is used for high quality teas. While the methods employed in orthodox processing differ by tea type, this style of processing results in the high quality loose tea sought by many connoisseurs. The tea leaves are allowed to completely oxidize.
   Pressed pu'er is removed from the cloth bag and placed on latticed shelves, where they are allowed to air dry, which may take several weeks or months, depending on the wetness of the pressed cakes. The pu'er cakes are then individually wrapped by hand, and packed.
  
  Section::::Processing.:Fermentation.
   Maple sugaring parties typically began to operate at the start of the spring thaw in regions of woodland with sufficiently large numbers of maples. Syrup makers first bored holes in the trunks, usually more than one hole per large tree; they then inserted wooden spouts into the holes and hung a wooden bucket from the protruding end of each spout to collect the sap. The buckets were commonly made by cutting cylindrical segments from a large tree trunk and then hollowing out each segment's core from one end of the cylinder, creating a seamless, watertight container. Sap filled the buckets, and was then either transferred to larger holding vessels (barrels, large pots, or hollowed-out wooden logs), often mounted on sledges or wagons pulled by draft animals, or carried in buckets or other convenient containers. The sap-collection buckets were returned to the spouts mounted on the trees, and the process was repeated for as long as the flow of sap remained "sweet". The specific weather conditions of the thaw period were, and still are, critical in determining the length of the sugaring season. As the weather continues to warm, a maple tree's normal early spring biological process eventually alters the taste of the sap, making it unpalatable, perhaps due to an increase in amino acids.
   To produce a tea brick, ground or whole tea is first steamed, then placed into one of a number of types of press and compressed into a solid form. Such presses may leave an intended imprint on the tea, such as an artistic design or simply the pattern of the cloth with which the tea was pressed. Many powdered tea bricks are moistened with rice water in pressing to assure that the tea powder sticks together. The pressed blocks of tea are then left to dry in storage until a suitable degree of moisture has evaporated.
   After the extraction and tea creaming processes, the tea solution is still too dilute to pass through a drier. Drying at this point would take too much capital for little gain, and any type of spray or freeze-drying would cause the resulting powder to have too low a density. The answer is to first concentrate the solution to what is usually 40% solids before drying, which involves the removal of water through evaporation. Concentration of tea is normally done through reduction of pressure. At high temperatures, the theaflavins in the solution are converted to thearubigins and carbohydrates caramelize. Forced evaporation systems had hot spots which led to undesirable sensory characteristics such as stewed and burnt flavors. Plate heat exchangers can cause the desired evaporation at around 45 °C, with short residence times that reduce the risk of thermal damage. This method can produce an extract with 45% solids. Aroma stripping is done prior to concentration, because those compounds run the risk of being lost during evaporation.
   BULLET::::- The Devonian (or Devonshire) method is to split the scone in two, cover each half with clotted cream, and then add strawberry jam on top. The Devon method is also commonly used in neighbouring counties and other Commonwealth countries.
  
  BULLET::::- With the Cornish method, the warm 'bread split' or a 'scone' is first split in two, then spread with strawberry jam, and finally topped with a spoonful of clotted cream. This method is also commonly used elsewhere, notably in London.
   The process used to convert "máochá" into ripened pu'er manipulates conditions to approximate the result of the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions, a technique called "Wò Dūi" (渥堆, "wet piling" in English), which involves piling, dampening, and turning the tea leaves in a manner much akin to composting.
   BULLET::::- Medicinal chrysanthemum tea – The flowers are washed carefully, steamed using the water mixed with herbal decoction and dried. When fully dried, they are steamed again, and dried again. This process is repeated nine times. Water to decoction ratio can be 8:1, and the decoction is usually made of dried roots of white woodland peony, steamed and dried roots of rehmannia, dried roots of Korean angelica, and dried roots of lovage.
  
  Section::::Commercial availability.
   BULLET::::4. Then the leaves are "dried" to arrest the oxidation process.
  
  BULLET::::5. Finally, the leaves are "sorted" into "grades" according to their sizes (whole leaf, brokens, fannings and dust), usually with the use of sieves. The tea could be further "sub-graded" according to other criteria.
  
  The tea is then ready for packaging.
  
  Section::::Tea grading.
   Sweet varieties recommended for drying include Lambert, Royal Ann, Napoleon, Van, or Bing; tart varieties recommended for drying include Early Richmond or Large Montmorency. The first recorded experiments attempting to dry Montmorency tart cherries were performed in the late 1970s by professors at Utah State University. After drying the cherries, they were rolled in sugar and then sampled as "snow cherries".
  
  Section::::Culinary uses.
  
  People of the Crow Nation often use finely ground dried cherries in production of pemmican.
  
  Section::::Medicinal value.
   Alternatively, the milk can be dried by drum drying. Milk is applied as a thin film to the surface of a heated drum, and the dried milk solids are then scraped off. However, powdered milk made this way tends to have a cooked flavour, due to caramelization caused by greater heat exposure.
  
  Another process is freeze drying, which preserves many nutrients in milk, compared to drum drying.
   In bacteriology freeze-drying is used to conserve special strains.
  
  In high-altitude environments, the low temperatures and pressures can sometimes produce natural mummies by a process of freeze-drying.
  
  Advanced ceramics processes sometimes use freeze-drying to create a formable powder from a sprayed slurry mist. Freeze-drying creates softer particles with a more homogeneous chemical composition than traditional hot spray drying, but it is also more expensive.
  
raw_presuppositions: Tea flavor is not a solid substance which can be freeze dried. When water evaporates, any flavor in the water also evaporates.
raw_corrections: Tea flavor is a solid substance which is left behind when water is evaporated from tea.  The flavor does not evaporate.