Instant tea

Instant tea is a powder in which water is added, in order to reconstitute it into a cup of tea. The earliest form of instant tea was developed in the United Kingdom in 1885.:538 A patent was granted for a paste made of concentrated tea extract, sugar, and evaporated milk, which became tea when hot water was added. However, no notable developments were made until spray drying technology allowed for drying the tea concentrates at a temperature which did not damage the flavors of the product. Instant tea is a powder in which water is added, in order to reconstitute it into a cup of tea. The earliest form of instant tea was developed in the United Kingdom in 1885.:538 A patent was granted for a paste made of concentrated tea extract, sugar, and evaporated milk, which became tea when hot water was added. However, no notable developments were made until spray drying technology allowed for drying the tea concentrates at a temperature which did not damage the flavors of the product. Instant tea powder by itself is the dehydrated flavor, aroma, and color compounds found in tea. When marketed, other ingredients can be added, such as sugar for taste, citric acid for tartness, and other flavors that would not normally be found in tea leaves, such as those of raspberry or lemon. Physically speaking, the reconstituted tea is mostly water with compounds dissolved within it to give a certain taste. This means that the tea falls under the classification of a Newtonian fluid. Flavor and color compounds being evenly distributed when water is added indicates that the reconstituted tea is a homogeneous mixture. While traditional tea prepared using tea leaves and hot water has insoluble compounds that would cause it to be a suspension as well, instant tea is manufactured with the intent of being dissolved in water.