The data shows that by the end of this year, China's total tea production will reach 1.95 million tons, an increase of about 8% over the same period last year. However, the glazed figures are difficult to cover up the problems behind. At present, the global tea supply has been oversupplied. The total annual demand for tea in the world is about 3 million tons, and the current annual supply has reached 3.5 million tons. The overcapacity of the Chinese tea industry is obvious. In recent years, the EU has repeatedly raised the standards for pesticide residues in China's export of tea, and many export tea companies have already felt tremendous pressure. As the pace of life accelerates, the traditional way of drinking tea that pays attention to the two-bubble slow-motion is challenged. Transform through deep processing Industry experts believe that convenience, speed and health will be two aspects that consumers pay more attention to, so the future tea products will also develop in these two aspects. Whether it is tea beverage or instant tea or teabag, these tea deep processing products are characterized by convenience and speed, which will become a direction for deep processing of domestic tea. The Chinese tea industry will embark on the path of transformation through deep processing. Problem to be solved At present, the deep processing of tea in China is still insufficient. Some experts said that the deep processing rate of Japanese tea is 40%, while the deep processing rate in China is less than 10%. Obviously, there is still much room for development in domestic tea deep processing. According to reports, since 2000, some new technologies and equipment have been widely used in the deep processing of tea in China, such as countercurrent extraction technology, supercritical extraction technology, membrane technology, macroporous adsorption resin, countercurrent chromatography and other high-efficiency separation, concentration and drying technologies. Wait. However, the scale and industrialization of new technologies are also difficult. According to reports, the standard instant tea products not only need raw materials, but more importantly, they must adopt molecular food preparation technology to achieve standardization of product nutrition and quality, and unify product production standards. In addition to instant tea, the downstream products of deep processing of domestic tea also include teabags, tea beverages, tea functional extracts, etc., while tea deep processing also faces difficulties in capital, talent, technology and marketing, which are waiting for the entire industry to crack.