Journal of Tea Science Research, 2024, Vol.14, No.2, 112-122 http://hortherbpublisher.com/index.php/jtsr 116 Figure 3 Extraction of biologically active compounds from tea leaves and their application (Adopted from Koina et al., 2023) Koina et al. (2023) demonstrated the extraction technology and application of bioactive substances in tea. Tea extraction can be carried out by traditional extraction technology or non-traditional extraction technology (green extraction method). Traditional extraction techniques include Soxhlet extraction and hot reflux method, while non-traditional extraction techniques (green extraction methods) include microwave-assisted extraction (MAE) and supercritical fluid extraction (SFE). Through these extraction methods, bioactive substances in tea can be obtained, including polyphenols, polysaccharides, amino acids, alkaloids, organic acids, proteins and volatile components. High-quality tea extracts, produced through green and efficient extraction technologies, meet the growing demand for natural plant drinks with health benefits. These technologies also address safety concerns related to pesticide residues, heavy metals, and organic solvents, ensuring the stability and safety of tea products (Wei et al., 2023). 3.2 Environmental impact of new tea production processes The environmental impact of tea production processes has been a significant concern, with studies indicating various methods to mitigate negative effects. A comprehensive analysis of China's green tea production revealed that local tea is more environmentally damaging compared to exported tea, primarily due to lower yields and higher greenhouse gas (GHG) emissions. Improving fertilizer use efficiency, adopting new tea varieties, and utilizing renewable energy are effective measures to reduce environmental impacts (Xu et al., 2021). Life cycle assessment (LCA) of tea production highlights the substantial CO2 emissions from traditional tea preparation methods. Shifting to powdered or boxed tea products, coupled with biogas utilization from tea waste, can significantly reduce these emissions. Moreover, the adaptation of tea production to climate change is crucial.
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