Blending method taking black tea as milk tea raw material

Abstract

The invention relates to the technical field of tea drink raw materials, in particular to a blending method taking black tea as a milk tea raw material. The method comprises the following steps: selecting Fujian congou black tea and Yunnan black tea as raw materials for use; screening and removing branches and pieces in the selected Fujian congou black tea and Yunnan black tea; baking the obtainedFujian congou black tea and Yunnan black tea, wherein the baking temperature is 145 DEG C, and the baking time is 4 hours; blending the Fujian congou black tea and the Yunnan black tea which are obtained after baking, and then performing uniform piling and boxing treatment. The Fujian congou black tea is selected as a main material, after complete fermentation, full-fire baking is adopted, and the Fujian congou black tea is prominent in honey fragrance, soft in tea feeling and long in tea fragrance; and the Fujian congou black tea is blended with the large-leaf Yunnan black tea, the concentration of tea soup is guaranteed, meanwhile, the final charm of the later stage is guaranteed, and the prepared milk tea is mellow in taste, prominent in honey fragrance, capable of remaining fragrancein lips and teeth after being drunk and endless in aftertaste.

Description

technical field [0001] The invention relates to the technical field of raw materials for tea drinks, in particular to a method for blending black tea as raw materials for milk tea. Background technique [0002] Milk tea is the daily drink of the nomadic people in the Mongolian plateau. The Mongolian plateau is the hometown of the nomadic people. The most authentic one is Mongolian milk tea. There are different kinds of milk tea in Greater China, Central Asian countries, India, Arabia, the United Kingdom, Malaysia, Singapore and other regions. Popular, the milk tea in the Mongolian Plateau and Central Asia has not changed, and it is still a must-have drink for daily drinking and hospitality. Silk stocking milk tea and Taiwan's pearl milk tea are also unique. Milk tea has the dual nutrition of milk and tea. It is one of the home-cooked delicacies and is popular all over the world. [0003] In the era of rapid development of tea drinking, chain brands not only require milk tea...

AI Technical Summary

Problems solved by technology

[0003] In the era of rapid development of tea drinking, chain brands not only require milk tea to be delicious, but also pursue differentiated flavors to increase the competitiveness of the brand. In the past, the most common milk tea was made from Assam tea in India. Or Sri Lankan CTC black crushed tea is the main one, but its single taste and aroma can no longer meet the needs of people today. Therefore, in view of the above problems, a method of blending black tea as milk tea raw materials is proposed.