## 1 Introduction  
The development of jasime instant tea, noted for its convenience, presents a distinct set of challenges within food science, particularly in preserving its sensory qualities and shelf life [1, 2]. Central to this challenge is the retention of volatile organic compounds, which are fundamental in shaping consumer preferences and determining the overall quality of the product [3]. The standard processing of jasime instant tea, which includes extraction, concentration, drying, and often granulation [4], typically results in a notable loss of aromatic compounds [5], thereby diminishing the tea's sensory appeal and perceived freshness. Addressing this issue, the current study investigates the application of microencapsulation technology as a novel approach to preserving aroma [6], aiming to surmount the existing production limitations while maintaining an equilibrium between processing efficacy and product quality. Preserving aroma in jasime instant tea involves a critical balance between protecting volatile organic compounds and optimizing the encapsulation process [7]. These compounds are highly susceptible to environmental factors such as oxygen [8], light, and temperature [9], prevalent during processing. This complexity is enhanced due to the diversity of the aromatic compounds, each responding uniquely to environmental conditions, necessitating a customized encapsulation approach. The key challenge lies in identifying and refining microencapsulation techniques to maximize aroma retention without compromising the tea's natural quality and flavor [10]. Microencapsulation works by surrounding volatile organic compounds with a protective coating, forming a barrier that shields these compounds from degradation during processing and storage. By enclosing these compounds within a protective matrix, microencapsulation minimizes their exposure to environmental factors like heat, moisture, and oxygen, which can otherwise result in aroma loss or unwanted chemical reactions [11; 12]. This technique ensures that these aroma compounds are only released when the tea is brewed, preserving both its flavor and natural integrity [13]. This helps maintain the sensory qualities of the tea. The sensory qualities of a product play a crucial role as they significantly impact a consumer's decision to make an initial purchase [14]. To maintain the natural quality of tea, such as retaining antioxidants, polyphenols, and catechins, it is crucial to carefully control processing temperatures and use encapsulation materials that are safe for food and do not react with the tea's natural compounds [15]. Using encapsulation materials like gelatin, maltodextrin, and gum arabic can effectively preserve both aroma and bioactive compounds without altering the tea's natural flavor profile [15]. Recent studies have also highlighted the importance of preserving the bioactive components of jasmine instant tea to retain its health benefits and sensory qualities. Polyphenols, including catechins and flavonoids, are particularly valued for their potent antioxidant properties and their ability to reduce oxidative stress and inflammation [16]. The use of various types of microcapsules can modify a product's texture, aroma, appearance, and taste. Microencapsulation offers advantages such as easier handling and better control over the release and solubilization of active ingredients, creating substantial opportunities for innovation in food science and processing [17]. Recent advancements in instant tea processing have focused on microencapsulation to enhance aroma profiles. To achieve successful encapsulation, a range of coating materials are used, each with unique functional properties. Commonly used materials include carboxymethylcellulose (CMC), gelatin, maltodextrin, and acacia gum, all known for their excellent film-forming abilities, biocompatibility, and protective qualities for sensitive ingredients [6; 12].