Sedimentation and drying dissipative structures of green tea

Sedimentation and drying dissipative patterns formed in the course of drying green tea (Ocha) have been studied in tea cup (Ochawan), glass dish, polystyrene dish, and watch glass. The broad-ring patterns are formed within several tens of minutes in suspension state by the convectional flow of water and colloidal particles of green tea (7 μm in mean size and 5 μm in its dispersion from the mean size). Formation of the broad-ring patterns is retarded when a tea cup is covered with a watch glass, which demonstrates the important role of the convectional flow of tea particles and water induced by the evaporation of water at the air-suspension interface under the gravity. The sedimentary particles are suspended above the substrate plate and always move by the convectional flow of water. The broad-ring patterns become sharp just before the solidification occurs. The broad rings are formed even in an inclined glass dish, though the rings are transformed slightly, which demonstrates the strong convectional flow of the particles. The drying broad rings and the microscopic fine structures are formed in the solidification processes on the bases of the convectional and sedimentation patterns in suspension state.