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Weekly UpdatesFlavored tea has become a mainstay in today's tea market. A variety of flavoring methods and delivery systems are used by the tea manufacturer to incorporate flavor onto tea. The method and delivery system employed depends on the characteristics, visual appeal, type of tea and economics of the product to be sold.
Flavor delivery systems vary from liquid, to rods, to solid forms (spheres, particles, agglomerates, beads). A number of sachet teas (teabags) contain inclusions consisting of dehydrated fruit, spice and/or botanical particulates. An important consideration in using solid inclusions to flavor sachets is the size of the particle. The size of the particle must be larger than the sachet mesh size to prevent the flavor from sifting out of the bag. Spray dried flavors are generally not used in sachet tea due to their small particle size. Liquid flavors may also be incorporated onto loose or cut tea as well. Usually the liquid flavor is sprayed directly onto the tea and allowed to absorb into the tea. Proper solvent selection for incorporating liquid flavors is critical to maintain the stability of the flavor and the tea. The flavor should be as concentrated as possible to impart the desired impact. Water is not recommended as a solvent due to to potential mold issues, which can develop resulting in off flavors. Inclusions (botanical, fruit, spice) may be incorporated into specialty loose teas to enhance the visual appeal.
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The majority of flavors used in flavored tea products are natural, however, N&A (natural and artificial) and NI (nature identical) flavors exist in this category as well, most notably in specialty teas originating from Europe. Generally, liquid flavors are used at 3 to 4% by weight of the tea. Flavored rods, solid and agglomerated flavor forms are used at 2.5 to 8% by weight of the tea. Inclusions, botanicals and spices are sometimes used in specialty tea sachets such as in chat and herbal teas.
So, relax and savor the flavor of the specialty tea!
Frank Tangel is the director of technical applications--flavor division at FFS. He has a PhD in Food Science from Rutgers University. He is also a certified flavorist, and an active member of The Society of Flavor Chemists and The Institute of Food Technologists.
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