Deep processing of tea mainly refers to the process of fine processing all or part of the tea tree's live and primary processed products to produce new types of food, additives, daily chemical products, health products, pharmaceutical products, etc. containing inherent characteristics or functional factors of tea. At present, the tea deep processing industry accounts for less than 7-8% of tea production, and the wealth created accounts for about one-third of the comprehensive output value of tea. This indicates that people's utilization of tea is still very low, and there is still great room for improvement.

In the deep processing of tea, the main components that can be extracted include: tea polyphenols, caffeine, theanine, etc. Although the one-time investment of membrane technology is slightly higher, the operating cost is much lower than that of vacuum concentration method, which is 1/2-1/8 of the original process. The amount of extraction solvent is greatly reduced, and more importantly, the product quality is significantly improved, greatly reducing the phase transition of active ingredients in tea, such as EGCG, and greatly reducing the loss of aroma substances in tea. At the same time, it can produce caffeine, tea polyphenols, theanine Instant tea powder or plant extracts such as directly hooked tea beverages.

With the development of economy and science, deep processing of tea has transformed from a single tea beverage product to a diversified product. Scientific deep processing technology is conducive to the development of the tea processing industry and the improvement of people's living standards. Looking at the world tea industry, the overall trend of tea deep processing development is to transform the traditional tea manufacturing industry, improve technological content, and produce more and better products; Establish an innovative tea processing industry, apply high-tech, and create high-tech products.

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