Journal of Tea Science Research, 2024, Vol.14, No.3, 182-191 http://hortherbpublisher.com/index.php/jtsr 185 4.2 Culinary techniques for tea infusion Several culinary techniques can be employed to infuse tea into foods. One common method is steeping tea leaves in hot water to create a concentrated infusion, which can then be incorporated into recipes. This technique is often used in the preparation of tea-infused yogurts, where green tea is combined with milk and other ingredients to create a unique product (Świąder and Florowska, 2022). Another approach involves using tea extracts, such as green tea extract, which can be added directly to foods to enhance their antioxidant properties and extend shelf life (Perumalla and Hettiarachchy, 2011; Senanayake, 2013). Additionally, tea can be used in marinades, sauces, and baked goods to impart its flavor and health benefits (Yang et al., 2023). 4.3 Pairing tea-infused foods with other ingredients Pairing tea-infused foods with complementary ingredients can enhance the overall sensory experience. For instance, the bitterness and astringency of green tea can be balanced with the sweetness of fruits or the creaminess of dairy products (Świąder and Florowska, 2022). Inulin, a prebiotic fiber, has been shown to improve the sensory quality of green tea-infused yogurt by increasing sweetness and reducing sourness (Świąder and Florowska, 2022). Spices can also be used to complement the flavor of tea, adding complexity and enhancing its functional value (Sunarharum et al., 2022). For example, spiced teas not only offer a rich flavor but also provide additional health benefits due to the bioactive components in the spices (Sunarharum et al., 2022). By understanding and utilizing these techniques, chefs and food manufacturers can create innovative tea-infused products that appeal to consumers seeking both flavor and health benefits. 5 Consumer Appeal and Market Trends 5.1 Current market trends in tea-infused foods The market for tea-infused foods has seen significant growth in recent years, driven by increasing consumer awareness of the health benefits associated with tea consumption. Green tea, in particular, has been extensively studied for its potential health benefits, including antioxidant, anti-inflammatory, and anticancer properties (Boehm et al., 2009; Pinto, 2013; Pastoriza et al., 2017). This has led to a surge in the popularity of green tea-infused products, such as cookies, beverages, and dietary supplements (Gramza-Michałowska et al., 2016). Additionally, the unique flavors and health benefits of other types of tea, such as black, oolong, and dark tea, have also contributed to the diversification of tea-infused food products available in the market (Figure 2) (Hayat et al., 2015; Hinojosa-Nogueira et al., 2021; Lin et al., 2021). Figure 2 Tea varieties and processing steps (Adopted from Hinojosa-Nogueira et al., 2021)
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