For each of the successive infusions, we obtain a cloudy liquid, that does not jellify. The third
sample, which corresponds to the more infused solution, is cloudier than the two others. This may be due
to a bigger quantity of tannin.
However, the master sample with gelatine gives a gel that sets. The tannins of the tea may form a
complex with the proteins of the gelatine, and this complex gives this cloudy aspect of the solution and
prevents from the gel setting.
A first attempt to filter the solution (Tork Premium multipurpose clothes 530 folded.) is
unsuccessful. The following steps would be to allow the solution to settle (48 hours), to separate the
complex by sedimentation, and to use the solution to make a gel.
III.184.108.40.206. Concerning agar agar:
With solutions of agar-agar at 1 %, the gel sets. It is dark, rigid and breakable. It doesn’t give a
significant taste and it has an unpleasant consistency.
III.220.127.116.11. The case of the carraghenane kappa :
The gel of carraghenan at 1 % set. It is dark, rigid and elastic. It gives a rubbery consitstency and
doesn’t have a pleasant taste.
III.6.2.5. Conclusion :
These kinds of tea jellies can’t be used in the restaurant. According to the Chefs, they don’t have
enough taste. However, they can be used in cake baking by making them sweet, to heighten the taste of
We suggest making a gel with gelatine by trying to remove the complex, responsible for the nonsetting
of the gel.
III.6.3. Experiments on gelatine.
The aim of this study is to estimate the influence of the presence of tannins on the setting of the
gelatine solutions made of infusion of green tea.
The same material as in III.6.2.1. is used.
1. Keep the solutions for 48 hours in a bowl to allow them to settle.
2. Take the solution of the top (100 g are enough), to avoid the tannins.
3. Add some gelatine to make a solution at 1%.
4. Heat the mixture (to homogenize the solution) and then place the solution in the fridge to let set in gel.