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The technology of spice and green tea is applied in the field of compound spice tea base and preparation, which can solve the problems of unstable taste style and single taste of tea leaves, and achieve the effects of stable and unique flavor, simple preparation method and outstanding aroma.
Inactive Publication Date: 2019-04-16
文彦然
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Problems solved by technology
[0005] In order to solve the problems in the prior art that the tea base of a single type of tea has a single taste after blending and the taste style of different batches of tea is unstable, one of the purposes of the present invention is to provide a compound spice tea base
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Embodiment 1
[0029] The compound spice tea base includes green tea, black tea and green tea, the mass ratio of the green tea, black tea and green tea is 2:1:1:.
[0030] Wherein, the green tea is northern Fujian oolong tea, specifically a mixture of Wuyi rock tea and Narcissus oolong tea in a mass ratio of 3:1.
[0031] The black tea is Gongfu black tea, the green tea is jasmine green tea, and the number of scenting flowers of jasmine green tea is 6 times.
Embodiment 2
[0033] The compound spice tea base includes green tea, black tea and green tea, and the mass ratio of the green tea, black tea and green tea is 5:1:1.
[0034] Wherein, the green tea is northern Fujian oolong tea, specifically a mixture of Wuyi rock tea and Narcissus oolong tea in a mass ratio of 3:1.
[0035] The black tea is Gongfu black tea, the green tea is jasmine green tea, and the number of scenting flowers of jasmine green tea is 6 times.
Embodiment 3
[0037] The compound spice tea base includes green tea, black tea and green tea, and the mass ratio of the green tea, black tea and green tea is 3:1:1.
[0038] Wherein, the green tea is northern Fujian oolong tea, specifically a mixture of Wuyi rock tea and Narcissus oolong tea in a mass ratio of 3:1.
[0039] The black tea is Gongfu black tea, the green tea is jasmine green tea, and the number of scenting flowers of jasmine green tea is 6 times.
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Abstract
The invention provides compound spice tea which comprises oolong, black tea and green tea. The mass ratio of the oolong, the black tea and the green tea is (2-5):1:1. The oolong is Northern Fujian oolong specifically formed by mixing Wuyi rock tea and narcissus oolong as per the mass ratio of 3:1, the black tea is unshredded black tea, and the green tea is jasmine green tea. The composite spice tea solves the problem that the currently commercially available tea has low aroma, single taste and no unique flavor, and the single tea is susceptible to weather, season and other factors and prone tounstable quality. The spice tea is unique in taste, outstanding in aroma, strong in memory point and stable and unique in flavor. Three kinds of tea are used in reasonable compatibility. After drinking the tea, a user can feel fragrance reserved on the teeth and has fresh aftertaste. The spice tea is formed by mixing natural flavors without any chemical additive. The spice tea has high safety andis suitable for both the young and the old. The tea can be drunk directly after brewing, and can also be mixed into milk tea and the like for drinking. The preparation method is simple, and the preparation cost is low.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a compound spice tea base and a preparation method thereof. Background technique [0002] As a traditional health drink, tea is very popular. With the diversified development of the tea industry, market demand is also constantly changing, and the market consumption share of blended tea continues to rise. Blended tea, also known as a blended tea drink, is a tea drink made by shaking or blending tea leaves as the main body, adding one or more of the ingredients such as fruit juice, sugar milk, essence, edible acid, flowers and even Chinese herbal medicines , including fruit tea, milk tea and iced cold brew tea. [0003] At present, commercially available blended teas usually use traditional single teas as tea bases, such as Lapsang Souchong, Tieguanyin, green tea, etc. The teas made by these traditional processing techniques have a fresh and elegant aroma and ...
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Application Information
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