AU2010346124B2

AU2010346124B2 - Tea leaf-transporting apparatus

Info

Publication number: AU2010346124B2
Application number: AU2010346124A
Authority: AU
Inventors: Fuyuki Fujihara; Fumihiro Ito; Fumio Ito; Hitoshi Kinugasa; Masami Sasame
Original assignee: Ito En Ltd
Current assignee: Ito En Ltd
Priority date: 2010-02-16
Filing date: 2010-12-22
Publication date: 2015-04-30
Anticipated expiration: 2030-12-22
Also published as: JP2011167090A; JP5816410B2; CN102753029A; WO2011102055A1; AU2010346124A1

Abstract

Provided is a tea leaf-transporting apparatus whereby it is possible to transport tea leaves in a sanitary manner. The tea leaf-transporting apparatus (1) is characterized by a configuration for transporting tea leaves (11) fed into a transportation pipe (32) which is configured from a metal pipe of stainless steel or the like, or a resin pipe of vinyl chloride or the like, by means of hot water (12), and a configuration for separating the hot water (12) and the tea leaves (11) which flow out of the transportation pipe (32). Additionally, adjusting factors such as the temperature of the hot water (12) or the amount of time that the tea leaves (11) remain in the transportation pipe (32) makes it possible to sterilize the tea leaves, deactivate oxidase, reduce the cuticular layer, and reduce the amount of caffeine as said tea leaves are transported.

Description

1 DESCRIPTION TEA LEAF-TRANSPORTING APPARATUS TECHNICAL FIELD [0001] The present invention relates to a device for transporting plucked tea leaves, and a device for sterilizing a tea leaf, a device for reducing the cuticle layer of a tea leaf, a device for reducing caffeine of a tea leaf, and a device for deactivating a tea leaf. BACKGROUND ART [0002) A tea may be produced by, for example, steaming plucked tea leaves, rolling the steamed tea leaves with drying, drying the rolled tea leaves to produce an Aracha tea, and performing a finishing process such as firing, and the like for this Aracha tea.

2 [00031 In the past, sterilization or washing of plucked tea leaves in production of a tea was hardly performed. Tea leaves plucked in Kagoshima area were often attached with volcanic ash, and the tea leaves plucked in this area were washed. However, washing of tea leaves plucked in other areas was hardly performed. Sterilization of a tea leaf was never performed, and thus there was little device for sterilizing a tea leaf. Patent Document 1 described below discloses a device for sterilizing and washing a tea leaf by ozone sterilization and washing. CITATION LIST PATENT DOCUMENT [00041 Patent Document 1: JP 2001-57846 A DISCLOSURE OF THE INVENTION 3 PROBLEM TO BE SOLVED BY THE INVENTION [0005] Recently, a tea is often added to a food such as ice in a powder shape, or mixed into a food, or eaten directly as tea leaves, and thus a tea needs to be handled more hygienically than the past. The device disclosed in the above-mentioned Patent Document 1 had problems in a point of the cost since an ozone generation device for ozone sterilization and washing is expensive, and may possibly do damage to tea leaves since the tea leaves are stirred with stirring blades, which leads to deterioration of quality. [0006] Furthermore, in transportation of tea leaves in a factory, a belt conveyer, a vibration conveyer, or the like is often used. They are open in many cases, and tea leaves may possibly be attached with dust or the like. In addition, particularly in a case where a vibration conveyer 4 is used in transportation of tea leaves, the tea leaves are easily missed resulting in generation of spillage of the leaves, and the missed pieces of the tea leaves were stirred up in the factory, which demanded frequent cleaning. [0007] Therefore, an object of the invention is to provide a device for transporting tea leaves, which makes it possible to hygienically transport tea leaves, and further to provide a device for sterilizing a tea leaf, a device for deactivating a tea leaf, a device for reducing the cuticle layer of a tea leaf, and a device for reducing caffeine of a tea leaf, which have the same constitution to that of the device for transporting tea leaves. MEANS FOR SOLVING PROBLEM [0008] The device for transporting tea leaves of the invention is characterized by having a constitution for 5 feeding tea leaves into a transportation pipe and transporting them with hot water, and separating the hot water and the tea leaves discharged from the transportation pipe. 5 [00091 Since the tea leaves are transported with a transportation pipe in the device for transporting tea leaves of the present invention, it is possible to transport tea leaves hygienically without attachment of dust or the like, and without stirring up and scattering of the tea 10 leaves around. Furthermore, the device for transporting tea leaves of the invention makes it possible to perform sterilization, oxidase deactivation, reduction of the cuticle layer, and reduction of caffeine of tea leaves by transporting the tea leaves with hot water as a media. 15 [0009a] In an aspect of the invention there is provided a device for transporting tea leaves, the device comprising: a feeding unit for feeding tea leaves into a transportation pipe, a transportation pipe for carrying the tea leaves in hot water, and a separating unit arranged for separating 20 the hot water from the tea leaves upon discharging from the transportation pipe, wherein: - a configuration of the transportation pipe is hollow inside; 25 - the hot water is pumped through an inside of the transportation pipe with a flow rate of at least 0.5 m/s and in turbulent flow with a Reynolds value of greater than 30,000. [0009b] In an aspect of the invention there is provided a 30 system for performing at least one of: a) sterilizing tea leaves, b) reducing the cuticle layer of tea leaves, c) reducing the caffeine content of tea leaves, and d) deactivating the oxidases of tea leaves, Sa wherein tea leaves are fed by a feeding unit into a transportation pipe that is hollow inside, the tea leaves being transported through the transportation pipe using hot 5 water set in a range of 60'C to 1ooC at a flow rate of at least 0.5 m/s in turbulent flow with a Reynolds value of greater than 30,000, preferably greater than 70,000, and wherein the transportation pipe's length is selected as a function of flow rate of hot water so that the tea leaves 10 pass through the transportation pipe within 10 seconds to 120 seconds. [0009c] Comprises/comprising and grammatical variations thereof when used in this specification are to be taken to 15 specify the presence of stated features, integers, steps or components or groups thereof, but do not preclude the presence or addition of one or more other features, integers, steps, components or groups thereof.

6 BRIEF DESCRIPTION OF DRAWINGS [0010] FIG. 1 is a schematic view that schematically illustrates the device for transporting tea leaves of one embodiment of the present invention. FIG. 2 is a schematic perspective view that schematically illustrates a feeding unit of the device for transporting tea leaves of FIG. 1. FIG. 3 schematically illustrates a separation unit of the device for transporting tea leaves of FIG. 1. FIG. 3(A) is a schematic perspective view and FIG. 3(B) is a schematic sectional view. FIG. 4 is a schematic perspective view that schematically illustrates a finish-washing unit of the device for transporting tea leaves of FIG. 1. BEST MODE(S) FOR CARRYING OUT THE INVENTION 7 [0011] Hereinafter, one embodiment of the device for transporting tea leaves of the invention will be described. However, the invention is not limited to this embodiment. [0012] The device for transporting tea leaves 1 of one embodiment of the invention has a feeding unit 2, a transportation unit 3, a separation unit 4, a finish washing unit 5, and a dehydration unit 6 as illustrated in FIG. 1. The tea leaves that have been through the dehydration unit 6 may be subjected to rolling process and drying process similarly to a conventional one, to give an Aracha tea. [00131 The feeding unit 2 feeds tea leaves into the transportation unit 3, and, for example, is constituted to have an input unit 21, a conveyer unit 22, and a discharge unit 23 as illustrated in FIG. 1 or 2, and may be constituted so as to drop the tea leaves 11, which have 8 been put from the input unit 21, onto the conveyer unit 22, and carry the tea leaves 11 to the discharge unit 23, and feed the tea leaves 11 from the discharge unit 23 to the transportation unit 3. More specifically, the input unit 21 is arranged with an input port 21a in the upper side and a discharge port 21b in the lower side, in which an inclined side is formed in the inside so as to gather the tea leaves 11, which have been put from the input port 21a, to the discharge port 21b, and drop a constant amount of the tea leaves 11 from the discharge port 21b onto the conveyer unit 22. The conveyer unit 22 is of a belt conveyer, and is constituted so as to carry the tea leaves 11, which have been dropped from the input unit 21, to the discharge unit 23. The conveyer unit 22 may be also a vibration conveyer.

9 The discharge unit 23 is formed in a cylindrical shape as arranged with openings in top and bottom, and is constituted so as to pump the tea leaves, which have been dropped from the conveyer unit 22, to the transportation unit 3 without scattering of the tea leaves around. [00141 The transportation unit 3 is constituted so as to transport the tea leaves, which have been put into a transportation pipe, with hot water as a media. For example, the transportation unit 3 is constituted to have a hopper unit 31, a transportation pipe 32, a pump 33, and a liquid retention unit 34 as illustrated in FIG. 1. The transportation unit 3 may be constituted such that hot water 12 is pumped from the hot water retention unit 34 to the transportation pipe 32 by the pump 33, and the tea leaves 11, which have been fed from the feeding unit 2, are transported to a discharge port 32a of the transportation 10 pipe 32 with hot water 12 as a media. The hopper unit 31 may be constituted to be arranged with a feed-water port (not illustrated), and feed water or hot water together with the tea leaves when feeding the tea leaves 11 from the feeding unit 2 to the transportation unit 3. As the hot water 12, 60 0 C to 100 0 C, preferably 80*C to 100 0 C, particularly preferably 90 0 C to 100 0 C of water may be used. As the water, tap water, alkaline water, carbonated water, or the like may be used. By transporting the tea leaves 11 in the transportation unit 3, it is possible to perform sterilization of tea leaves, reduction of the cuticle layer, reduction of caffeine, and deactivation of oxidase as described below. In performing these actions effectively, the hot water 12 is demanded to be in turbulence, and the Reynolds number represented by Re = DV/V (D: pipe internal 11 diameter, V: average flow rate, and v: dynamic coefficient of viscosity) is preferably Re > 30,000, particularly Re > 70,000. [0015] In more specific constitution of the transportation unit 3, a pipe made of metal such as stainless-steel and aluminum, a pipe made of resin such as vinyl chloride, or the like may be used as the transportation pipe 32, which preferably has an internal diameter of 23.0 mm or more, and particularly preferably 47.8 mm or more. With the internal diameter of the transportation pipe 3 set to 23.0 mm or more, it is possible to stir tea leaves 11 suitably to be contacted with hot water, and perform sterilization of tea leaves, reduction of the cuticle layer, reduction of caffeine, deactivation of oxidase, or the like.

12 [00161 This transportation pipe 32 is preferably arrayed such that one or more bent-up locations are formed, and the difference in height is 2 m or more, and particularly preferably 5 m or more in order to generate turbulence, although it may be arrayed in a linear shape. In addition, a water flow stirring unit (not illustrated), which has different diameter in the course of the transportation pipe 32, is preferably arranged to generate turbulence. The time for which the tea leaves 11 pass through the transportation pipe 32, is set up to 10 seconds to 120 seconds, preferably 10 seconds to 90 seconds, particularly preferably 30 seconds to 90 seconds. For example, in a case where the flow rate of the hot water 12 is set to 0.5 m/s, the length of the transportation pipe 32 may be set to 5 m to 60 m, preferably 5 m to 45 m, and particularly preferably 15 m to 45 m.

13 The pump 33 pumps the hot water 12, which have been reserved in the hot water retention unit 34, into the transportation pipe 32, and preferably pumps the hot water 12 at 0.5 m/s or more of the flow rate to the transportation pipe 32. The hot water retention unit 34 renders the hot water 12 flowing in the transportation pipe 32 to be reserved while adjusting the temperature thereof. A delivery port 34a that pumps the hot water 12 is preferably arranged with a filter 34b so as to filter the hot water 12 and remove unwanted substances. [0017] The separation unit 4 is constituted so as to separate the tea leaves and the hot water discharged from the transportation pipe, respectively. For example, as illustrated in FIG. 1 or 3, the separation unit 4 may be constituted to have a cylinder unit 41 and an infundibular 14 unit 42, and separate the tea leaves 11 and the hot water 12 with the cylinder unit 41, and flush out the hot water 12 to the infundibular unit 42 installed in the lower side of the cylinder unit 41. [00181 More specifically, the cylinder unit 41 is in a form of a cylinder, and connects the transportation pipe 32 to the upper side of the circumferential surface 41a in the tangential direction, in which a discharge port 32a is formed on the circumferential surface 41a of the cylinder unit 41. A discharge pipe 44 is connected to the lower side of the connected portion in the tangential direction, and an entrance port 44a of the discharge pipe 44 is formed on the circumferential surface 41a of the cylinder unit 41. The cylinder unit 41 is constituted so as to separate the tea leaves 11 and the hot water 12 utilizing the momentum of the tea leaves 11 discharged from the transportation 15 pipe 32. The cylinder unit 41 is constituted so as to render the tea leaves 11, which have been discharged from the transportation pipe 32, to slide on the circumferential surface 41a of the cylinder unit 41, and rotate in the screw shape to enter the entrance port 44a of the discharge pipe 44. In addition, the cylinder unit 41 is constituted so as to render the hot water 12, which have been discharged from the transportation pipe 32, to slide on the circumferential surface 41a of the cylinder unit 41 similarly to the tea leaves 11, but fall below due to the gravity while rotating the circumferential surface 41a, and to enter the infundibular unit 42, and be collected in a hot water collection unit 45 provided in the lower side of the infundibular unit 42. The infundibular unit 42 is preferably arranged with a mesh filter 43 in the upper side 16 thereof so as not to allow the tea leaves 11 to enter the infundibular unit 42. The tea leaves 11, which have entered the discharge pipe 44, flow in the pipe, and fall on the conveyer unit 46, and are transported to the finish-washing unit 5. As the conveyer unit 46, a belt conveyer, a vibration conveyer, or the like may be used. In addition, the hot water 12, which have been collected in hot water collection unit 45, is preferably constituted so as to be transported to the hot water retention unit 34 through the collection pipe 48 with a pump 47 or the like, and pumped again to the transportation pipe 32. [00191 The finish-washing unit 5 is constituted so as to wash and flow hot water remaining in the tea leaves, or the like, and also cool down the tea leaves. For example, the 17 finish-washing unit 5 is constituted to have a conveyer unit 51 and a shower unit 52 as illustrated in FIG. 1 or 4. The finish-washing unit 5 may be constituted to spray water from the shower unit 52 to the tea leaves 11 flowing on the conveyer unit 51, wash and flow the liquid remaining in the tea leaves 11 and also cool down the tea leaves, and finish-wash the tea leaves. As the conveyer unit 51, a belt conveyer, a vibration conveyer, or the like may be used. The tea leaves 11, which have been carried by the conveyer unit 51, are transported to a dehydration unit 6. [0020] The dehydration unit 6 is constituted so as to remove the moisture attached on the finish-washed tea leaves. For example, the dehydration unit 6 may be constituted to render wind to blow to the tea leaves 11, or 18 rotate the tea leaves 11 to centrifugally isolate the tea leaves 11. [0021] The tea leaves 11, which have been finished with the dehydration mentioned above, may be transported to a conveyer unit 61, and pumped to a subsequent rolling process or the like. [0022] As described above, the device for transporting tea leaves 1 transports tea leaves in the transportation pipe 32 with the hot water 12 as a media, and thus can transport the tea leaves hygienically without attachment of dust or the like in the air, and without stirring up and scattering of the tea leaves around. [0023] In the device mentioned above, if the hot water 12 is set to 90'C to 100*C, and the time from feeding to discharge of the tea leaves 11 to the transportation pipe 32 is set to 15 seconds to 120 seconds, and Reynolds number, 19 Re is set to Re > 30,000, the present device 1 can sterilize bacteria or the like attached to the tea leaves 11, and thus can be said to be a device for sterilizing a tea leaf. In addition, if the hot water 12 is set to 90'C to 100*C, and the time from feeding to discharge of the tea leaves 11 to the transportation pipe 32 is set to 30 seconds to 120 seconds, and Reynolds number, Re is set to Re > 30,000, the present device 1 deactivates the oxidase of tea leaves 11, and thus can be said to be a device for deactivating a tea leaf. In the past, deactivation of oxidase was performed in the steaming process using a steaming machine or the like. However, in the present device 1, it is possible to perform deactivation of oxidase in the course of transportation of tea leaves, and thus it is possible to skip the steaming process.

20 [00241 In addition, in the device mentioned above, if the hot water 12 is set to 600C to 1000C, and the time from feeding to discharge of the tea leaves 11 to the transportation pipe 32 is set to 10 seconds to 120 seconds, and Reynolds number, Re is set to Re > 30,000, the present device 1 can reduce the cuticle layer that contains a lot of cutin present on the surface of the tea leaves 11, and thus can be said to be a device for reducing the cuticle layer of a tea leaf. The cuticle layer contains unsaturated fatty acids, and is considered to be one cause for deterioration of an Aracha tea, or the like. Thus, by reduction of the cuticle layer, it is possible to suppress deterioration of an Aracha tea. [0025] Furthermore, in the device mentioned above, if the hot water 12 is set to 800C to 1000C, and the time from feeding to discharge of the tea leaves 11 to the 21 transportation pipe 32 is set to 10 seconds to 120 seconds, and Reynolds number, Re is set to Re > 30,000, the present device 1 can reduce the amount of caffeine due to dissolution of caffeine in the tea leaves 11 in the hot water, and thus can be said to be a device for reducing caffeine. [0026] As described above, the present device 1 not only transports the tea leaves 11, but also has functions such as sterilization, deactivation of oxidase, reduction of the cuticle layer, and reduction of caffeine, and thus allows production of hygienic and high quality tea. [0027] (Test) In order to confirm the effects of sterilization, oxidase deactivation, reduction of the cuticle layer, and reduction of caffeine of a tea leaf mentioned above, the tests described below were performed. In conducting the 22 tests described below, a sanitary pipe made of stainless steel was used as a transportation pipe, and a sanitary pump (manufactured by IWAI KIKAI KOGYO CO., LTD.) was used as a pump for sending hot water. [0028] (Test for sterilization) Test products 1 to 5 were prepared as described below. 90 0 C hot water was pumped to a linear transportation pipe that was set up to have the internal diameter and the length listed in Table 1 described below, using a pump at 0.5 m/s of the flow rate. Tea leaves (Yabukita second flush tea) were put into the pipe at 30 kg/hr of the rate. The time for which the tea leaves passed through the transportation pipe was about 30 to 120 seconds. Then, the tea leaves, which have been discharged from the transportation pipe, were sprayed in the shower shape with water of normal temperature (about 25 0 C), and cooled to 23 about 25'C. First, the appearance of these tea leaves was visually observed. Then, the number of general bacteria attached to these tea leaves was measured. This measurement was performed with pour culture method in compliance with the title of the index microorganism of the food sanitation examination. [0029] In addition, for Comparison 1, tea leaves (Yabukita second flush tea) were put at 30 kg/hr of the rate into a steaming machine of mesh body rotation-stirring type (manufactured by Kawasaki Co., Ltd.), and subjected to steaming for 90 seconds. The tea leaves were taken out, and sprayed in the shower shape with water of normal temperature (about 25'C), and cooled to about 25 0 C, whereby to prepare Comparison 1. For Comparison 2, freshly plucked live tea leaves were taken.

24 With respect to Comparisons 1 and 2, observation for the appearance was performed, and the number of general bacteria attached to these tea leaves was measured similarly to those described above. The results thereof are listed in Table 1 described below. [0030] [Table 1] Internal Number of diameter of Reynolds Length of Treatment general Appearance transportation number transportation time bacteria of tea pipe (~( pipe (m) (second) leaf pipe(mm)(CFU/g) Test N Tet15 30 1 No product 1 change Test No 30 60 10 product 47.8 73.313 change Test Slight 45 90 10 product 3 browning Test Somewhat 60 120 10 product 4 browning Teat N 18.4 28.221 30 60 101 No product 5 change Comparison 1 --

-

101 (Steaming machine) Comparison 2 (Live te3--103 tea leaves) 25 [0031] As listed in Table 1, it could be found out that transportation of the tea leaves with hot water in the transportation pipe had sterilization effects. It could be found out that Test products 2 to 4 had high sterilization effects, and that Test product 2, which had the same treatment time to that of Test product 5, had higher sterilization effects. It was found out that those having higher Reynolds number had higher stirring effects in the pipe, and had higher sterilization effects. [0032] (Test for oxidase deactivation) Test products 6 to 10 were prepared as described below. 900C hot water was pumped to a linear transportation pipe that was set up to the conditions listed in Table 2 described below using a pump. Tea leaves (Yabukita second flush tea) were put into the pipe at a rate of 30 kg/hr. The time for which the tea leaves passed through the 26 transportation pipe was about 60 seconds. Then, the tea leaves discharged from the transportation pipe were sprayed in the shower shape with water of normal temperature (about 25'C), and cooled to about 25 0 C. The oxidase of this tea leaf was measured. This measurement was performed with color reaction for 5 minutes using 5 pieces of stems extracted in any method in accordance with a method for determination of heating degree of tea leaves. The details of this method are described in paragraphs [00111 to [0030] of JP 2006-304624 A, or the like. [00331 In addition, for Comparison 3, tea leaves (Yabukita second flush tea) were put into a steaming machine of mesh body rotation-stirring type (manufactured by Kawasaki Co., Ltd.) at a rate of 30 kg/hr, and subjected to steaming for 60 seconds. The tea leaves were taken out, sprayed in the shower shape with water of normal 27 temperature (about 250C) , and cooled to about 250C, whereby to prepare Comparison 3. For Comparison 4, plucked freshly live tea leaves were taken. With respect to Comparisons 3 and 4, the oxidase was measured similarly to those described above. The results thereof are listed in Table 2 described below. [0034] [Table 2] 28 Flow rate Internal Length of Reynolds Color (m/s) diameter of transportation number reaction transportation pipe (m) after 5 pipe (mm) minutes Test product 6 A 0.5 18.4 30 28.221 Test product 7 0.5 23.0 30 35.276 0 Test product 8 1.0 23.0 60 70.552 @ Test product 9 0.5 35.7 30 54.755 0 Test product 10 0.5 47.8 30 73.313 @ Comparison 3 (Steaming - - - @ machine) Comparison 4 (Live tea - -- x leaves) No change of color 0: Change of color for 1-2 pieces A: Change of color for 3-4 pieces X: Change of color for all [0035] As listed in Table 2, it could be found out that the oxidase was deactivated by transportation of the tea 29 leaves with hot water in the transportation pipe having an internal diameter of 47.8 mm, equivalent to a steaming machine. With the transportation pipe set to have an internal diameter of 23.0 mm to 35.7 mm and a flow rate of 0.5 m/s, partial change of color was seen, but there was no significant problem in the quality. With the transportation pipe set to have an internal diameter of 23.0 mm and a flow rate of 1.0 m/s, the oxidase was deactivated similarly to vapor. With the transportation pipe set to have an internal diameter of 18.4 mm, the color change was seen in many stems, the oxidase was not deactivated, and there was also great variation. [0036] (Test for reduction of cuticle layer) Test products 11 and 12 were prepared as described below.

30 90'C hot water was pumped to a linear transportation pipe that was set up to have an internal diameter of 47.8 mm and a total length of 5 m or 15 m, using a pump at 0.5 m/s of the flow rate. Tea leaves (Yabukita second flush tea) were put into the pipe at a rate of 30 kg/hr. The time for which the tea leaves passed through the transportation pipe was about 10 seconds or 30 seconds. Then, the tea leaves discharged from the transportation pipe were sprayed in the shower shape with water of normal temperature (about 25'C), and cooled to about 25 0 C. The weight of cuticle of these tea leaves was measured. This measurement was performed as described below. [0037] First, 30 pieces of tea leaves were punched to a disk shape with a cork borer having 20 mm of the diameter (3.14 cm2 per 1 piece). These pieces of the tea leaves were soaked in a reaction fluid, which was a mixture of 20 31 mL phosphoric acid-citric acid buffer fluid (pH 3.0), 2 mL cellulase (1.5L novozyme Celluclast), and 0.5 mL pectinase (novozyme Pectinex Ultra SP-L), and reacted at 40*C for 24 hours. Then, the transparent membrane (cuticle) on the surface of the pieces of the tea leaves was collected, washed with an ultrasonic wave washer and freeze-dried. The total weight of the 30 pieces of the tea leaves (94.2 cm 2) was measured, and then converted to a weight per 50 cm2 of live tea leaves, which was taken as the weight of the cuticle layer (mg). [0038] In addition, for Comparison 5, tea leaves (Yabukita second flush tea) were put into a steaming machine of mesh body rotation-stirring type (manufactured by Kawasaki Co., Ltd.) at a rate of 30 kg/hr, and steamed for 60 seconds. The tea leaves were taken out, sprayed in the shower shape with water of normal temperature (about 32 25'C) , and cooled to about 25'C, whereby to prepare Comparison 5. For Comparison 6, plucked freshly live tea leaves were taken. With respect to Comparisons 5 and 6, the weight of cuticle was measured similarly to those described above. The results thereof are listed in Table 3 described below.

33 [00391 [Table 3] Length of Weight of transportation cuticle Re pipe (m) (mg/50cm 2 ) number Test product 5 41.5 11 73.313 Test product 15 33.4 12 Comparison 5 (Steaming - 44.8 machine) Comparison 6 (Live tea - 45.1 leaves) [0040] As listed in Table 3, it could be found out that the cuticle layer was reduced by transportation of the tea leaves with hot water in the transportation pipe. [00411 (Test for reduction of caffeine) Test product 13 was prepared as listed below. 90'C hot water was pumped to a linear transportation pipe having an internal diameter of 47.8 mm and a total length of 15 m with a pump at 0.5 m/s of the flow rate. Tea leaves (Yabukita second flush tea) were put into the 34 pipe at a rate of 30 kg/hr. The time for which the tea leaves passed through the transportation pipe was about 30 seconds. Then, the tea leaves discharged from the transportation pipe were sprayed in the shower shape with water of normal temperature (about 25 0 C), and cooled to about 25'C. The amount of caffeine of these tea leaves was measured. This measurement was performed as described below. The tea leaves were dried with 80*C hot wind for 5 hours, and pulverized. 200 mg of these pulverized tea leaves was extracted with ultrasonic wave with 100 mL of 20% acetonitrile for 60 minutes, and filtered with a membrane filter (0.45 pm). This filtrate was quantified with the calibration curve method using high-performance liquid chromatography (HPLC), whereby to measure the amount of caffeine. In addition, high-performance liquid 35 chromatography (HPLC) was manipulated with the conditions described below. [0042] Column: Xbridge shield RP18 $3.5xl50 mm manufactured by Waters Corporation Mobile Phase: Phase A water : Phase B acetonitrile : Phase C 1% phosphoric acid Flow rate: 0.5 mL/min Injection amount: 5 tL Detection: UV Detector UV 230 nm manufactured by Waters Corporation Gradient condition: See Table 4 described below 36 [0043] [Table 41 TIME (min) Flow (ml) Phase A (%) Phase B (%) Phase C (%) INITIAL 0.5 83 7 10 5 0.5 83 7 10 7 0.5 80 10 10 12 0.5 72 18 10 23 0.5 65 25 10 30 0.5 30 60 10 40 0.5 83 7 10 [0044] In addition, for Comparison 7, tea leaves (Yabukita second flush tea) were steamed at a rate of 30 kg/hr for 30 seconds using a steaming machine of mesh body rotation-stirring type (manufactured by Kawasaki Co., Ltd.), and the tea leaves were taken out, sprayed in the shower shape with water of normal temperature (about 25 0 C) , cooled to about 25'C, and dried with 80'C hot wind for 5 hours, whereby to prepare Comparison 7. For Comparison 8, plucked freshly live tea leaves were taken. With respect to Comparisons 7 and 8, the amount of caffeine was measured similarly to those described above.

37 The results thereof are listed in Table 5 described below. [0045] [Table 51 Amount of Reynolds number caffeine Test product 13 1.8 73.313 Comparison 7 2.7 (Steaming machine) Comparison 8 (Live 2.6 tea leaves) [0046] As listed in Table 5, it could be found out that the amount of caffeine was reduced by transportation of the tea leaves with hot water in the transportation pipe. EXPLANATION OF REFERENCES [0047] 1 Device for transporting tea leaves 11 Tea leaves 12 Hot water 2 Feeding unit 38 21 Input unit 21a Input port 21b Discharge port 22 Conveyer unit 23 Discharge unit 3 Transportation unit 31 Hopper unit 32 Transportation pipe 32a Discharge port 33 Pump 34 Hot water retention unit 34a Delivery port 34b Filter 4 Separation unit 41 Cylinder unit 41a Circumferential surface 39 42 Infundibular unit 43 Filter 44 Discharge pipe 44a Entrance port 45 Hot water collection unit 46 Conveyer unit 47 Pump 48 Recovery pipe 5 Finish-washing unit 51 Conveyer unit 52 Shower unit 6 Dehydration unit 61 Conveyer unit

Claims

1. A device for transporting tea leaves, the device 5 comprising: a feeding unit for feeding tea leaves into a transportation pipe, a transportation pipe for carrying the tea leaves in hot water, and a separating unit arranged for separating the hot water from the tea leaves upon discharging from the transportation pipe, 10 wherein: - a configuration of the transportation pipe is hollow inside; - the hot water is pumped through an inside of the transportation pipe with a flow rate of at least 0.5 15 m/s and in turbulent flow with a Reynolds value of greater than 30,000.

2. The device of claim 1, wherein the transportation pipe is between 5 to 60 metres in length and has an internal 20 diameter in the range of at least about 23 mm.

3. The device of claim 1, wherein the temperature of the hot water is set in a range of 600C to 100C. 25

4. The device of claim 1, 2 or 3, wherein the turbulent flow has a Reynolds value of greater than 70,000.

5. The device according to any one of claims 1 to 4, wherein the transportation pipe's length is selected as a 30 function of the flow rate of hot water so that the tea leaves pass through the transportation pipe within 10 seconds to 120 seconds. 41

6. The device according to any one of claims 1 to 5, further comprising a recirculator for recirculating the separated hot water into the transportation pipe. 5

7. The device according to any one of claims 1 to 6, further comprising means to spray and finish-washing the separated tea leaves with water.

8. The device according to claim 7, further comprising a 10 dehydrating means for removing moisture attached to the finish-washed tea leaves.

9. A system for performing at least one of: a) sterilizing tea leaves, 15 b) reducing the cuticle layer of tea leaves, c) reducing the caffeine content of tea leaves, and d) deactivating the oxidases of tea leaves, wherein tea leaves are fed by a feeding unit into a transportation pipe that is hollow inside, the tea leaves 20 being transported through the transportation pipe using hot water set in a range of 60 0 C to 100 0 C at a flow rate of at least 0.5 m/s in turbulent flow with a Reynolds value of greater than 30,000, preferably greater than 70,000, and wherein the transportation pipe's length is selected as a 25 function of flow rate of hot water so that the tea leaves pass through the transportation pipe within 10 seconds to 120 seconds.

10. The system of claim 9, wherein the transportation pipe 30 is between 5 to 60 metres in length and has an internal diameter of at least about 23 mm. ITO EN LTD WATERMARK PATENT AND TRADE MARKS ATTORNEYS P36246AU00