Decaffeination of tea with Supercritical CO2

Supercritical Carbon Dioxide stands out as the primary solvent utilized in decaffeinating food products, valued for its lack of odor, tastelessness, and inert nature. When decaffeinating tea leaves with carbon dioxide, the initial steps involve moistening the leaves with water and applying pressure. Following this, tea leaves are exposed to streams of pressurized and heated CO2.

The carbon dioxide undergoes a phase known as the "super-critical state," transforming into a nearly liquid-like solvent. In this state, it efficiently attracts and removes caffeine molecules from the tea, leaving the tea leaves unchanged. The separation of caffeine from CO2 is achieved through activated carbon filters, subsequently recycled for future decaffeination processes. Ultimately, the decaffeinated tea leaves undergo a drying process.

Crucially, the carbon dioxide method leaves no harmful residues. Furthermore, caffeine extraction takes place at room temperature, preserving product quality by preventing the deterioration of temperature-sensitive components. This innovative procedure not only maintains aroma oils in the tea but also eliminates the necessity for post-decaffeination treatments to rid the leaves of solvent residues.
Decaffeination of tea with Supercritical CO2