Tea extraction refers to the process of soaking tea leaves in hot water to extract active ingredients from them. The purpose of the extraction process is to efficiently extract the active ingredients from plants, not only to maintain the unique color, aroma, and taste of the tea extract as much as possible, but also to effectively prevent excessive dissolution of non original active ingredients that cause cloudy and precipitated beverages.

Multiple extraction methods are commonly used, with one extraction using low-temperature extraction to protect the aroma components of the original solution and dissolve small molecule thermosensitive components; Secondary extraction uses high-temperature extraction to extract the effective flavor components of large molecules in tea leaves, but at the same time, non polyphenolic large molecule compounds also dissolve together, which may cause beverage turbidity and precipitation. By controlling the extraction parameters, this contradiction can be balanced.

After extraction, the tea juice needs to be clarified to remove impurities, colloids, and non polyphenolic macromolecules from the tea juice, in order to avoid turbidity and precipitation during the shelf life of the product. The clarification methods include low-temperature settling method (high-speed centrifuge) and membrane separation method (ultrafiltration), or a combination of the two methods.