Herbal Tea Infusions
Herbal tea infusions have long been loved for their great taste, aroma, and the special properties of natural herbs. But the traditional method of preparing them takes a lot of time, requires heat, and often the high heat also damages the delicate natural ingredients that make them special. This new update changes that problem. Now with the help of N2O pressure infusion, the full flavor, aroma, and natural ingredients of herbal tea infusions can be obtained in just under two minutes, and during this time, high heat is not used, so the delicate aromatic components that are lost when making tea with the normal hot method are also preserved.
Introducing Rapid Herbal Tea Infusions
This new update adds a rapid herbal infusion feature for herbal tea infusions, which uses N2O pressure infusion to achieve complete extraction in less than 2 minutes, without the heat damage.
N2O pressure infusion is a modern and improved way to brew herbal teas. It does not rely on heat to extract flavor and natural ingredients. Instead, pressurized N2O gas forces the liquid into the inner cells of the herbs, releasing their flavor, color, and aroma much faster. The entire process takes much less time than the traditional method. Dave Arnold also explains in his book Liquid Intelligence that rapid herbal infusion helps preserve aromatic ingredients that are lost with steam when brewing tea in the traditional hot way.
Added
New feature added
- The ability to use N2O pressure-infusion mode with a 500ml precision dispenser has been added, which works well with chamomile, peppermint, hibiscus, and various other herbal blends.
- A system has been added to achieve full extraction in just 2 minutes, compared to the usual 5 to 15 minutes.
- A new Volatile aromatic retention mode has been added, which preserves delicate aromatic natural ingredients that are lost due to heat when making tea in the traditional hot way.
New capabilities for professional service
This update enables rapid herbal infusion production on a large scale. It includes four key improvements related to hardware and extraction, specifically designed for hotels, cafes, restaurants, and other busy places where large quantities of beverages are prepared daily.
New feature details
Large cylinder support
The system now also works with 640g N2O cylinders. One 640g cylinder provides the equivalent of about 80 standard 8g canisters. This has the advantage in busy kitchens or cafes that there is no need to change canisters frequently, allowing work to continue without interruption.
Cold-pressure tannin elimination
N2O pressure extraction does not use high heat, so less of the bitter tannins and polyphenols are released, which are more common with the traditional hot method. This method achieves the most delicate aroma and smooth taste, while leaving behind unnecessary bitterness.
Reduced packaging waste
By using 640g cylinders instead of the 8g canisters that are used separately, packaging waste is significantly reduced. This is especially beneficial for businesses that want to follow environmentally friendly practices.
More herb support
Now includes full support for nettle, oatstraw, and other delicate flowering herbs. These are herbs that can lose their original aroma and flavor when prepared using the normal hot method, but give great results with the pressurized method.
Now that you know about all these new features, the next step is to explain how to add herbs to your Whipper for the best results, how to charge it with N2O, and finally how to properly release the pressure.
Getting Started with N2O Infusions
With the help of an N2O infusion, you can achieve the full flavor and aroma of herbs in less than two minutes. The entire process does not use much heat, so the aromatic natural ingredients are not lost along with the steam.
Step-by-Step Method
| Step | Method |
|---|---|
| Step 1 | Add fresh or dried herbs to a professional Cream Whipper. Add your liquid of choice. You can also use cold water, stock, or spirit base as they all work well with this method. |
| Step 2 | Now charge the Whipper with N2O and shake well for about 30 to 60 seconds so that the pressure helps the gas reach the inside of the herbs and quickly transfer their flavor, aroma, and color to the liquid. |
| Step 3 | Then release the gas quickly. When the pressure is suddenly released, the liquid comes back out from inside the herbs and brings with it their concentrated flavor and aroma, making for the perfect herbal tea infusions. |
| Step 4 | Finally, strain the finished liquid and use it immediately. You can serve it straight as a ready-made infusion, or use it as a base for tea-infused cocktails and various dishes. |
If your place prepares a large amount of rapid herbal infusion daily, it is better to have 640g cylinders in advance so that there is no interruption in service due to running out of gas during work. Choose a cylinder with the appropriate capacity according to your needs and daily use so that you can continue working continuously and easily.
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