Hawk tea beverage and preparation method thereof

Abstract

The invention relates to the field of tea beverages, in particular to a litsea coreana beverage and a preparation method thereof.The litsea coreana beverage is composed of litsea coreana soup, baking soda, vitamins and water, the sugar degree of the litsea coreana beverage is 0.04-0.17%, and the pH value of the litsea coreana beverage is 5.5-6.5. The problems that an existing hawk tea beverage lacks the characteristic flavor of hawk tea and contains many additives can be solved.

Description

Technical Field

[0001] The invention relates to the field of tea beverages, in particular to an eagle tea beverage and a preparation method thereof. Background Art

[0002] Eagle tea is a traditional tea drink made by drying the tender branches and leaves of the leopard-skin camphor tree. It is also called old tea. Eagle tea has many effects on the human body, such as quenching thirst and relieving summer heat, digesting food and relieving bloating, detoxifying and reducing swelling, refreshing and improving intelligence, improving eyesight and strengthening the stomach, dispersing blood stasis and relieving pain, stopping diarrhea and stopping hiccups.

[0003] Chinese patent authorization announcement number CN103815075B discloses an eagle tea beverage and its preparation method. The eagle tea beverage is made of the following raw materials in parts by weight: 6-10 parts of eagle tea, 0.6-1 parts of white imperata root, 0.6-1 parts of bitter tea, 1000 parts of water, 0.2 parts of vitamins, 0.35 parts of sodium D-isoascorbate, 0.2 parts of sodium bicarbonate, 0.2 parts of sodium hexametaphosphate, and 0.1 parts of edible flavors. In the preparation process of the eagle tea beverage, white sugar is dissolved in an appropriate amount of water to obtain syrup, and then the food additives vitamin C 0.2 parts, D-isoascorbate 0.35 parts, sodium bicarbonate 0.2 parts, sodium hexametaphosphate 0.2 parts and edible flavors 0.1 parts are dissolved in an appropriate amount of water to obtain an additive solution; the pre-made syrup and additive solution are added to the mixing tank, and the eagle tea beverage is obtained after stirring and blending. It can be seen that in order to enrich the taste of the eagle tea beverage, white sugar and a variety of additives are added. However, although this kind of Eagle Tea beverage has a rich taste, it has lost the characteristic flavor of Eagle Tea itself. Moreover, as consumers pay more and more attention to healthy eating, beverages containing white sugar and various additives have gradually lost their market appeal, resulting in low market competitiveness. Summary of the invention

[0004] The invention provides an eagle tea beverage and a preparation method thereof, which can solve the problems that the existing eagle tea beverage lacks the characteristic flavor of eagle tea itself and contains many additives.

[0005] This application provides the following technical solutions:

[0006] An eagle tea beverage consists of eagle tea soup, baking soda, vitamins and water. The sugar content of the eagle tea beverage is 0.04-0.17%, and the pH value is 5.5-6.5.

[0007] A method for preparing an eagle tea beverage comprises the following steps:

[0008] S1. preparing tea soup: extracting the old eagle tea leaves twice with hot water at 90-95° C., mixing the tea liquids obtained by the two extractions, and obtaining the tea soup of the old eagle tea; the weight ratio of the tea leaves to the hot water at 90-95° C. is 1:40-120.

[0009] S2. Preparation: Add vitamin C, baking soda and water to the tea soup of Eagle Tea to prepare Eagle Tea beverage. The sugar content of Eagle Tea beverage is 0.04-0.17%, and the pH value is 5.5-6.5.

[0010] Beneficial effects: How to highlight the characteristic flavor of Eagle Tea and make the drink healthier is the main problem facing Eagle Tea drinks. However, the tea soup obtained by extracting Eagle Tea with water without adding any additives, although it retains the flavor of Eagle Tea itself, is prone to deterioration after long-term storage, and the taste is not good, which cannot meet the taste of customers and the market requirements for long-term storage and sales. Which additives to add, how much additives to add, how to ensure the taste and color, etc. are all difficult problems that must be solved during the research and development process.

[0011] This technical solution extracts tea soup from eagle tea leaves, and adds baking soda and vitamin C to adjust the pH value of eagle tea beverages. Baking soda is alkaline, and can reduce the acidity to make the taste of eagle tea beverages softer and smoother, significantly improving its taste. Vitamin C is acidic, which can balance the sweetness and make the taste more balanced. At the same time, vitamin C is a powerful antioxidant that can delay the oxidation reaction in tea beverages, thereby maintaining the freshness and original aroma and flavor of tea beverages. Vitamin C can also enhance the nutritional value of beverages. By controlling tea soup, baking soda, and vitamin C, the sugar content of eagle tea beverages is 0.04-0.17%, and when the pH value is 5.5-6.5, the unique flavor of eagle tea itself is retained, and it also has a rich taste, a bright and clear color, and a more attractive appearance, which improves consumer acceptance. The color of the Eagle Tea beverage prepared by the technical solution is golden amber, slightly astringent at the beginning and then sweet and sweet, with a strong camphor fragrance, a strange orchid and musk fragrance, and a mellow and refreshing taste. The Eagle Tea beverage has a low sugar content and does not contain artificial pigments, flavors and other additives. It conforms to the trend of modern healthy diet and meets the current market demand for healthy and natural food. It is suitable for more people to drink.

[0012] Furthermore, the weight ratio of the tea soup, baking soda and vitamin C of the eagle tea is 3-60:0.2-1:0.2-0.6.

[0013] Beneficial effects: The combination of Eagle Tea, baking soda and vitamin C in the ratio of 3-60:0.2-1:0.2-0.6 can not only significantly improve the taste of the tea, but also enhance its antioxidant properties and promote nutrient absorption.

[0014] Furthermore, the specific steps of preparing tea soup in step S1 are as follows:

[0015] 1-1) First extraction: Put the old eagle tea leaves and hot water at 90-95°C into an extraction cylinder at a weight ratio of 1:20-60, stir and extract, the extraction time is 5-30 minutes, the extraction temperature is 90-95°C, filter, cool to below 15°C, centrifuge, and obtain tea liquid I.

[0016] 1-2) Second extraction: Add 90-95°C hot water into the extraction cylinder again, the weight ratio of Eagle tea leaves to 90-95°C hot water is 1:20-60, stir and extract for 5-30 minutes, filter, cool to below 15°C, centrifuge, and obtain tea liquid II.

[0017] 1-3) Mixing: Evenly mix the tea liquid I and the tea liquid II to obtain the tea soup of Eagle Tea;

[0018] Beneficial effects: The double extraction method can more fully extract the effective ingredients in the Eagle tea leaves, ensuring the richness and flavor of the tea soup. Hot water at 90-95°C can ensure the dissolution of effective ingredients without destroying the heat-sensitive components in the Eagle tea leaves due to excessively high temperatures. The ratio of Eagle tea leaves to hot water ensures a sufficient dissolution rate without causing waste of resources. Cooling the tea liquid to below 15°C after each extraction helps prevent oxidation or other chemical reactions at higher temperatures, maintaining its stability and freshness. Impurities are removed through centrifugation and filtration to ensure that the tea liquid is clear and transparent, reduce impurity problems in subsequent processing, and enhance the visual appeal and taste of the product.

[0019] Furthermore, the stirring extraction adopts intermittent stirring, the stirring speed is 10 to 12 revolutions per minute, the stirring time is 150 to 180 seconds, the stop time is 90 to 120 seconds, and the stirring time and the stop time are alternately reciprocated for stirring.

[0020] Beneficial effects: Continuous intermittent stirring is used to avoid over-extraction of tea leaves during the extraction process, which increases the bitterness and destroys the nutrients.

[0021] Further, the preparation in step S2 includes the following steps:

[0022] 2-1) Testing the tea soup of Eagle Tea, and confirming the amount of vitamin C and baking soda added according to the test results of the tea soup;

[0023] 2-2) Add 50% of the target amount of water to a mixing cylinder, add the tea soup of Eagle Tea, stir evenly, add fully pre-dissolved vitamin C, stir evenly, add fully pre-dissolved baking soda, stir evenly; add water to 80% of the target amount, take a sample for testing, make up the remaining amount according to the test result, stir evenly, and obtain Eagle Tea beverage.

[0024] Beneficial effects: Through precise testing and gradual addition of vitamin C and baking soda, key indicators such as pH value, sugar content and turbidity of Eagle Tea beverages are ensured to meet standards.

[0025] Furthermore, the tea soup of the old eagle tea obtained in step S1 enters a blending tank through a filtering device for blending, and the pore size of the filter plate of the filtering device is 1 to 5 μm.

[0026] Furthermore, the Eagle Tea beverage obtained in step S2 is sterilized after being filtered through a cloth bag with a pore size of 1 to 5 μm.

[0027] Beneficial effect: By filtering the liquid each time it is moved, impurities can be further removed to ensure that the tea liquid is clear and transparent while ensuring production efficiency.

[0028] Furthermore, the eagle tea beverage obtained in step S2 is sterilized at a temperature of 130-140° C., maintained at a constant temperature, for 30-60 seconds, and cooled to below 30° C. after sterilization.

[0029] Beneficial effects: Through sterilization, microorganisms are effectively killed to ensure product safety. The nutritional ingredients and flavor of tea drinks are retained to the maximum extent, the shelf life is extended, and the demand for high-quality drinks from industrial production and consumers is met. DETAILED DESCRIPTION

[0030] The following is further described in detail through specific implementation methods:

[0031] Program Overview:

[0032] An eagle tea beverage consists of eagle tea soup, baking soda, vitamins and water. The sugar content of the eagle tea beverage is 0.04-0.17%, and the pH value is 5.5-6.5.

[0033] A method for preparing an eagle tea beverage comprises the following steps:

[0034] S1. Material selection: Eagle tea is made from tender leaves of the Eagle tea tree (scientific name: Cinnamomum camphora), and the preparation process includes: air-drying, withering, fermentation, molding, drying, and packaging. Eagle tea uses relatively complete leaves to ensure that the effective ingredients are fully extracted while reducing the precipitation of impurities, including ingredients with unpleasant tastes such as bitterness and astringency.

[0035] The baking soda uses food grade sodium bicarbonate powder.

[0036] Vitamin C uses food grade vitamin C powder.

[0037] The water used is anti-seepage water (RO water), and the conductivity of the anti-seepage water is ≤15μs / cm.

[0038] S2. preparing tea soup: extracting one portion of tea leaves twice, wherein the weight ratio of the total amount of tea leaves to water is 1:40-120, and the weight ratio of tea leaves to water in a single extraction is 1:20-60.

[0039] S2-1, first extraction: tea leaves and hot water at 90-95°C are stirred and extracted in a weight ratio of 1:20-60, filtered, cooled, and centrifuged to obtain tea liquid I; comprising the following steps:

[0040] 1) Stirring extraction: Put tea leaves and hot water at 90-95°C in a weight ratio of 1:20-60 into an extraction cylinder for stirring extraction. Stirring is performed during the extraction process. The extraction time is 5-30 minutes, the extraction temperature is 90-95°C, and the stirring method is intermittent stirring. The stirring speed is 10-12 rpm, the stirring time is 180s, and the stop time is 120s. The stirring time and the stop time are alternately stirred to obtain an extract. The tea leaves are fully immersed in hot water through stirring extraction. The intermittent stirring method makes it easier to precipitate the beneficial substances in the tea leaves, increase the product flavor and improve the utilization rate of raw materials. Compared with continuous stirring, it effectively reduces the degree of damage to the tea leaves, and can reduce the precipitation of impurities while extracting the effective ingredients in the tea leaves. The impurities include components with unpleasant tastes such as bitterness and astringency.

[0041] 2) Filtering: Filter the extract through a filter, and pass the extract through a 60-mesh and 80-mesh filter screen in turn to remove the tea residue and obtain a filtrate. After the filtration is completed, rinse the filter screen with an appropriate amount of reverse osmosis water.

[0042] 3) Cooling: Use a water chiller to cool the filtrate to below 15°C to obtain a coolant. Cooling to below 15°C can effectively prevent the tea liquid from changing color, changing taste, and breeding microorganisms, and extend the storage time of tea.

[0043] 4) Centrifugation: The cooling liquid is centrifuged in a centrifuge with a rotation speed of ≥6000 rpm to obtain tea liquid I. The turbidity of the tea liquid I after centrifugation is ≤150 NTU.

[0044] 5) Storage: Place the tea liquid I in a temporary storage tank for ≤3 hours.

[0045] S2-2, second extraction: add 90-95°C hot water to the extraction cylinder again, the weight ratio of tea leaves to 90-95°C hot water is 1:20-60, stir and extract, filter, cool, centrifuge, and obtain tea liquid II.

[0046] 1) Stirring extraction: Add 90-95° C. hot water to the extraction cylinder for stirring extraction. Stirring is performed during the extraction process. The extraction time is 5-30 minutes. The extraction temperature is 90-95° C. The stirring method is intermittent stirring. The stirring speed is 10-12 rpm. The stirring time is 180 seconds and the stop time is 120 seconds. The stirring time and the stop time are alternately reciprocated to obtain an extract.

[0047] 2) Filtering: Filter the extract through a filter, and pass the extract through a 60-mesh and 80-mesh filter screen in turn to remove the tea residue and obtain a filtrate. After the filtration is completed, rinse the filter screen with an appropriate amount of reverse osmosis water.

[0048] 3) Cooling: Use a water chiller to cool the filtrate to below 15°C to obtain a coolant.

[0049] 4) Centrifugation: The cooling liquid is centrifuged in a centrifuge with a speed of ≥6000 rpm to obtain tea liquid II. The turbidity of the tea liquid II after centrifugation is ≤150 NTU.

[0050] S2-3, mixing: put the first extraction tea liquid I and the second extraction tea liquid II of Eagle Tea into a mixing tank and mix them evenly to obtain the tea soup of Eagle Tea, put the tea soup into a temporary storage tank for storage. Starting from the start time of the storage of the tea liquid I, the total storage time is ≤ 3 hours.

[0051] S2-4, Filtration: The tea soup of the Eagle Tea enters the blending tank for blending through a filtering device, and the pore size of the filter plate of the filtering device is 1 to 5 μm.

[0052] S3, preparation: Put the tea soup, water, vitamin C and baking soda of Eagle Tea into the preparation tank for preparation to obtain Eagle Tea beverage. At room temperature, the sugar content of Eagle Tea beverage is 0.04-0.17%, the pH value is 5.5-6.5, and the turbidity is ≤30NTU. Preparation includes the following specific steps:

[0053] S3-1. Take an appropriate amount of tea soup of Old Eagle Tea and reheat it to room temperature for testing. The sugar content of the tea soup is 0.3-1%, the pH value is 5-6, and the turbidity is ≤150NTU. According to the test results of the tea soup, the amount of vitamin C and baking soda to be added is confirmed.

[0054] S3-2, add about 50% of the target amount (the target amount is set to 1000 parts by weight, and 50% of the target amount is 500 parts by weight) of room temperature water into the mixing cylinder, add 3 to 60 parts by weight of tea soup, stir evenly, add 0.2 to 0.6 parts by weight of pre-dissolved vitamin C, stir for 2 minutes, add 0.2 to 0.5 parts by weight of pre-dissolved baking soda, and stir evenly. Add water to a predetermined weight (or predetermined volume) to 80% of the target amount, stir evenly, take an appropriate amount of sample and rewarm it to room temperature, and test the sample's sugar content, pH value, turbidity value, etc. Supplement the remaining amount according to the sample test results and the index requirements of the final semi-product (sugar content is 0.04 to 0.17%, pH value is 5.5 to 6.5). If the test result has reached the index requirement, add the remaining water (water can be added as needed to complete the preparation); if the test result does not reach the index requirement, add tea soup and / or baking soda, the amount of baking soda added is not higher than 1‰, add the remaining water, stir for 10 to 15 minutes, mix evenly, and obtain an Eagle Tea beverage. Take an appropriate amount of Eagle Tea beverage and rewarm it to room temperature, test the sugar content, pH value and turbidity. The sugar content of Eagle Tea beverage is 0.04 to 0.17%, the pH value is 5.5 to 6.5, and the turbidity is ≤30NTU.

[0055] S4. Sterilization: After filtering the Eagle Tea beverage with a cloth bag with a pore size of 1 to 5 μm, use ultra-high temperature instantaneous sterilization (UHT) equipment to sterilize the Eagle Tea beverage at a temperature of 130 to 140°C, maintain a constant temperature, and sterilize for 30 to 60 seconds. After sterilization, cool it to below 30°C and fill it. The storage time of Eagle Tea beverage in the mixing cylinder shall not exceed 4 hours; the storage time in the sterile tank shall not exceed 120 hours.

[0056] Example

[0057] Tea soup was prepared using Eagle Tea produced in Pulian Town, Wuxi County, Chongqing. The sugar content, pH value, turbidity, color and taste of the tea soup were quite different due to different weight ratios of tea and water, extraction temperature, cooling temperature and stirring method (the difference between continuous stirring and intermittent stirring is that there is no stop time). The tea soup showed significant differences, as shown in Table 1.

[0058] Table 1

[0059]

[0060] As shown in Table 1, in Example 1 and Example 2, when Wuxi Old Eagle Tea is used to prepare tea soup, the weight ratio of tea to water is 1:50-80, the extraction temperature is 90-95°C, and the cooling temperature is 15°C. The prepared tea soup has a sugar content of 0.6-0.9%, a pH of 5.4-5.6, a turbidity of 70-85 NTU, a reddish brown color, and the best taste. In the tea extraction process of Comparative Example 1, continuous stirring is performed, which extracts more effective substances in the tea leaves than intermittent stirring, but at the same time brings more unpleasant tastes in the tea leaves, such as bitterness and astringency, resulting in a poor taste. The weight ratio of the total amount of tea leaves and water in Comparative Example 2 is 1:30, and the obtained tea soup has a sugar content of 1.5%. The sugar content is too high, and the tea soup has a heavy bitter taste, which cannot meet the taste and low sugar requirements of existing consumers. In addition, continuous stirring is used to further crush the tea leaves, and the bitterness and astringency in the tea leaves are precipitated, affecting the taste. At the same time, the turbidity of the tea soup is increased, which leads to turbidity of the final product, and even precipitation, affecting the visual experience of the beverage. Compared with Example 1, Comparative Example 3 has a low extraction temperature and a high cooling temperature, resulting in insufficient extraction of effective substances in the tea leaves, a heavier astringency, insufficient sweetness, and a significantly insufficient taste compared to Example 1. The weight ratio of the total amount of tea leaves and water in Comparative Example 4 is 1:170, and the obtained tea soup has a low sugar content, a light color, and a too light taste, almost losing the unique taste of Eagle Tea.

[0061] The tea soup prepared by the preparation method of Example 1 has the best sugar content, pH value, color and taste. The preparation method of Example 1 is used to prepare tea soups from different tea leaves, as shown in Table 2 below.

[0062] Table 2

[0063]

[0064] It can be seen from Table 2 that, under the same other conditions, the taste of different tea soups is different. When Chongqing Wuxi Eagle Tea is used, the sugar content is high and the taste is the best. The water dissolution content, tea polyphenol content, total flavonoids content, free amino acid content, and soluble sugar content of Chongqing Wuxi Eagle Tea can reach 37.1%, 14.07%, 2.76%, 1.49%, and 6.35%, respectively. When Sichuan Asbestos Eagle Tea and Sichuan Tongjiang Eagle Tea were used, the leaching rate was lower than that of Wuxi Eagle Tea, and the prepared tea soup tasted worse than that of Wuxi Eagle Tea. After the leaves of the tea leaves were crushed in Comparative Example 5, the tea leaching rate was significantly improved, and at the same time, more unpleasant tastes (bitterness and astringency) were brought to the tea leaves, resulting in a poor taste. The relatively complete state of the tea leaves means that the leaves are not obviously damaged or broken, and the basic shape is maintained.

[0065] The tea soup prepared by Chongqing Wuxi Eagle Tea in Example 1 has the best taste. The tea soup of Example 1 is used for blending to obtain an Eagle Tea beverage. The target amount of the Eagle Tea beverage is 1000 parts by weight, wherein the parts by weight of the tea soup, baking soda, vitamin C, etc. are shown in Table 3 below.

[0066] Table 3

[0067]

[0068] As shown in Table 3, the amount of tea soup added has a significant effect on the sugar content of the eagle tea beverage. Adding baking soda and vitamin C can adjust the pH value of the eagle tea beverage. Baking soda is alkaline, and can reduce the acidity, making the taste of the eagle tea beverage softer, reducing the sourness and astringency, and significantly improving its taste. Vitamin C acidity can balance the sweetness and make the taste more balanced. At the same time, vitamin C is a powerful antioxidant that can delay the oxidation reaction in tea beverages, thereby maintaining the freshness and original aroma and flavor of tea beverages. By controlling the ratio of tea soup, baking soda, and vitamin C, the sugar content of the eagle tea beverage is 0.04-0.17%, and when the pH value is 5.5-6.5, the unique flavor of the eagle tea itself is retained, and it also has a rich taste, bright and clear color, and improves consumer acceptance. As in Comparative Example 5, the amount of baking soda added is increased, the pH value increases, and the unique flavor of the eagle tea itself is seriously covered, and the taste is poor. For example, in Example 6, the amount of vitamin C added was increased, the pH value was low, and the Eagle Tea beverage had a significant sour and astringent feeling, which seriously affected the taste. For example, in Example 7, the amount of tea soup added was large, the sugar content was high, the bitter taste was aggravated, the taste was poor, and the needs of consumers could not be met.

[0069] The above are only embodiments of the present invention. The invention is not limited to the field involved in this implementation case. The common knowledge such as the known specific structure and characteristics in the scheme is not described in detail here. It should be pointed out that for those skilled in the art, several deformations and improvements can be made without departing from the structure of the present invention, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.

Claims

1. An eagle tea beverage, characterized in that: It is composed of Eagle Tea soup, baking soda, vitamin C and water. The sugar content of Eagle Tea beverage is 0.04-0.17% and the pH value is 5.5-6.

5.

2. The eagle tea beverage according to claim 1, characterized in that: The weight ratio of the tea soup, baking soda and vitamin C of the eagle tea is 3 to 60: 0.2～1：0.2～0.6。 3. A method for preparing the eagle tea beverage according to claim 1, characterized in that: The steps include: S1. preparing tea soup: extracting the old eagle tea leaves twice with hot water at 90-95° C., mixing the tea liquids obtained by the two extractions, and obtaining the tea soup of the old eagle tea; the weight ratio of the old eagle tea leaves to the hot water at 90-95° C. is 1:40-120; S2. Preparation: Add vitamin C, baking soda and water to the tea soup of Eagle Tea to prepare Eagle Tea beverage. The sugar content of Eagle Tea beverage is 0.04-0.17%, and the pH value is 5.5-6.

5.

4. The preparation method according to claim 3, characterized in that: The specific steps of preparing tea soup in step S1 are as follows: 1-1) First extraction: Put the old eagle tea leaves and hot water at 90-95°C into an extraction cylinder at a weight ratio of 1:20-60, stir and extract, the extraction time is 5-30 minutes, the extraction temperature is 90-95°C, filter, cool to below 15°C, centrifuge, and obtain tea liquid I; 1-2) Second extraction: add hot water at 90-95°C to the extraction cylinder, the weight ratio of the old eagle tea leaves to the hot water at 90-95°C is 1:20-60, stir and extract, filter, cool to below 15°C, centrifuge, and obtain tea liquid II; 1-3) Mixing: Evenly mix the tea liquid I and the tea liquid II to obtain the tea soup of Eagle Tea.

5. The preparation method according to claim 3, characterized in that: The stirring extraction adopts intermittent stirring, the stirring speed is 10 to 12 revolutions per minute, the stirring time is 150 to 180 seconds, the stop time is 90 to 120 seconds, and the stirring time and the stop time are alternately and reciprocally stirred.

6. The preparation method according to claim 3, characterized in that: The preparation in step S2 includes the following steps: 2-1) Testing the tea soup of Eagle Tea, and confirming the amount of vitamin C and baking soda added according to the test results of the tea soup; 2-2) Add 50% of the target amount of water into a mixing cylinder, add the tea soup of Eagle Tea, add fully pre-dissolved vitamin C, add fully pre-dissolved baking soda, and stir evenly; add water to 80% of the target amount, take a sample for testing, add the remaining amount according to the test result, mix evenly, and obtain Eagle Tea beverage.

7. The preparation method according to claim 3, characterized in that: The tea soup of the old eagle tea obtained in step S1 enters the blending tank through a filtering device for blending, and the pore size of the filter plate of the filtering device is 1 to 5 μm.

8. The preparation method according to claim 3, characterized in that: The Eagle Tea beverage obtained in step S2 is filtered through a cloth bag with a pore size of 1 to 5 μm and then sterilized.

9. The preparation method according to claim 3, characterized in that: The eagle tea beverage obtained in step S2 is sterilized at a temperature of 130 to 140° C., the temperature is kept constant, the sterilization time is 30 to 60 seconds, and the beverage is cooled to below 30° C. after the sterilization.

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