Yeah, I'm more used to lab processes
. Making a tea should work, but it may not be consistent batch to batch. In the lab process:
Soaking is taking the puree of the vegetable matter or letting the plant soak in the water.
Washing is getting rid of the fibrous material, and possibly using a reagent if you know the enzyme class, so concentrate it.
Centrifugation separates the remaining particles into layers so you can selectively harvest the layer that has the enzyme, or just use it as a way to get rid of the heavier fibrous material.
Making a "tea" is similar, but you pound the cell walls until they release the enzyme(s), and keep that in a water solution. Make sure your temps are right because enzymes degrade very quickly with hot temps.