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Tea magnetization is a technical means of applying a magnetic field to tea processing, whereby tea is treated with a magnetic field of a specific strength, aiming to change the molecular structure and material distribution of the tea, thus affecting the quality characteristics of the tea.

Tea magnetization is mainly based on the following scientific principles.

Effect of magnetic fields on water molecules​

Magnetic fields can change the structural arrangement of water molecules, making the water molecule chain shorter and improving the permeability and solubility of water. This change helps the release and dissolution of the active ingredients in tea.

Redistribution of polar molecules​

A variety of organic substances in tea, such as tea polyphenols and amino acids, have polar properties. Under the action of magnetic field, these polar molecules will rearrange and distribute, affecting the chemical composition and physical properties of tea.

Changes in bioactive substances​

Magnetic field treatment may affect the activity of enzymes and biochemical reaction processes in tea, thus changing the degree of fermentation, aging rate and other characteristics of tea.

The specific process of tea magnetization

1. Raw material preparation phase​

According to different tea varieties and processing needs, choose suitable tea raw materials.

2. Magnetic field parameterization​

Setting the appropriate magnetic field parameters according to the type of tea and the desired effect of the

3. Magnetization process​

The prepared tea leaves are put into the special magnetizing equipment to ensure that the tea leaves receive the magnetic field evenly. The equipment usually includes a magnetic field generator, a processing chamber, a temperature control system and other parts.

Tea magnetization, as an emerging tea processing technology, demonstrates the possibility of combining modern technology with the traditional tea-making process.