Preparation method of composite fragrant cold-brewed tea and composite fragrant cold-brewed tea prepared by preparation method

Abstract

The application provides a preparation method of composite fragrant cold-brewed tea. The preparation method comprises the following steps of step 1, preparing tea leaf A condensed juice; step 2, applying the tea leaf A condensed juice to the surface of tea leaves B, and performing drying until the tea leaves are sufficiently dried, so as to obtain tea leaf B products; and step 3, adding tea leavesC to the tea leaf B products prepared in the step 2, and performing uniform mixing so as to obtain the composite fragrant cold-brewed tea. The tea leaves A, the tea leaves B and the tea leaves are one or a combination of several kinds of green tea, black tea, scented tea, white tea, dark tea, oolong tea and yellow tea, and the tea leaves A, the tea leaves B and the tea leaves B are different. Thepreparation of the tea leaf A condensed juice can also comprises enzyme treatment. The application further provides the composite fragrant cold-brewed tea prepared by the preparation method. Under the condition of cold brewing, taste and fragrance of three or more kinds of tea leaf products are merged, and fragrant and taste substances of the three kinds of the tea are released in a staged manner. The composite fragrant cold-brewed tea is sweet and mellow in mouth feel, rich in fragrance, and natural in flavor, and is progressive layer by layer,, and the brewing resistance and the leaching speed are notably increased.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for preparing compound-flavored cold-brewed tea and the prepared compound-flavored cold-brewed tea. Background technique [0002] China is the birthplace of tea beverages and tea culture. The six major teas under the existing system have their own characteristics, with different aromas and tastes. With the diversification of tea product utilization, it is becoming more and more difficult for single drink tea to meet people's needs, especially in terms of aroma. Therefore, studies aimed at improving or changing the original aroma of tea are constantly being carried out. In terms of aroma expansion, traditional brewing tea products mostly improve the production process of a single type of tea, such as transforming the aroma of oolong tea through roasting, adding greening techniques to the traditional black tea production process to highlight the floral ...

AI Technical Summary

Problems solved by technology

However, in the traditional way of brewing, it is rare to see products that combine two or more types of tea, especially compound high-aroma tea products for cold brewing conditions.

Cold brew tea not only has the advantages of traditional tea drinking, but also has the convenience of modern beverages. It is deeply loved by office workers, students, drivers, mountaineers and other people. However, the current cold brew tea takes a long time to brew and lacks aroma and taste. and other issues have always been the main bottleneck restricting the promotion of cold brew tea

[0003] In the existing technology, Chinese patent CN201410405470.6 discloses a processing method of cold-brewed tea. The dry tea is rehydrated in cold water until the water content reaches 50-60%, and then frozen, and then the tea leaves are naturally thawed and re-frozen. water, and finally the tea leaves are subjected to microwave puffing treatment until they are dried. The cold-brewed tea leaves of this invention have a single taste, and the industrial production operation is complicated

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