Tea leaf composition, pink tea soup and preparation method of pink tea soup
By comparing rosemary and pirochne in a specific proportion and brewing and preparing, the problem of scarcity of pink tea soup in existing tea drinks is solved, and the unique tea soup color and healthy and natural dietary advantages are achieved.
Patent Information
- Application Number
- CN202510120943.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-24
- Publication Date
- 2025-03-14
AI Technical Summary
Pink tea soup is relatively scarce among existing tea drinks, which is difficult to meet consumers' demand for unique tea soup colors.
By setting the mass ratio of rosemary and Biluochun to (2:3) to (1:1), brewing with hot water, then putting the tea soup until the tea soup is pink, a pink tea soup with a unique tea soup color is prepared.
The pink tea soup obtained by tea combination brewing has a unique tea color, which helps to enhance the visual recognition of the brand and meets consumers' needs for a healthy and natural diet.
Smart Images
Figure CN119605886A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and in particular relates to a tea combination and a pink tea soup and a preparation method thereof. Background Art
[0002] The tea tree (Camellia sinensis) is a perennial woody plant whose young leaves can be processed into tea. Tea beverages made from tea are one of the three major beverages in the world. One of the core elements of tea appreciation is to appreciate the tea soup. Appreciating the color of the tea soup is not only a visual enjoyment, but also an important part of the tea tasting process. According to different processing methods, especially the degree of fermentation, tea is usually divided into three basic types: green tea (unfermented), oolong tea (semi-fermented) and black tea (fully fermented). The tea soup brewed from tea leaves of different fermentation degrees has different colors: green tea soup is light yellow or yellow-green, oolong tea soup is orange-yellow, and black tea soup is red or reddish brown.
[0003] In the new tea beverage sector, tea soup color has become a key factor in tea beverage innovation. Tea brands can also enhance their visual recognition through unique tea soup color. Currently, pink tea soup is a rare color in the tea beverage industry. Summary of the invention
[0004] The purpose of the present invention is to provide a tea combination and a pink tea soup and a preparation method. The tea combination of the present invention can be brewed to obtain pink tea soup with a unique tea soup color.
[0005] The invention provides a tea combination, comprising rosemary and Biluochun; the mass ratio of the rosemary to the Biluochun is (2:3) to (1:1).
[0006] The present invention also provides the use of the tea combination described in the above scheme in preparing pink tea soup.
[0007] The present invention also provides a pink tea soup, comprising the following raw materials: the tea combination described in the above scheme and water.
[0008] Preferably, the ratio of the mass of the tea combination to the volume of water is (2-2.5) g:300 mL.
[0009] Preferably, the ratio of the mass of the tea combination to the volume of water is 2.4 g:300 mL.
[0010] The present invention also provides a method for preparing the pink tea soup described in the above scheme, comprising the following steps:
[0011] The tea combination described in the above scheme is brewed with hot water and left to stand until the tea soup turns pink.
[0012] Preferably, the temperature of the hot water is 90-100°C.
[0013] Preferably, the placement time is 8 to 12 minutes.
[0014] Preferably, the placement environment temperature is 18-30°C.
[0015] Preferably, after the tea soup turns pink, the method further comprises preserving the tea soup; the preservation comprises: freezing the tea soup with liquid nitrogen for 1 minute and then storing it at -80°C.
[0016] The present invention provides a tea combination, including rosemary and Biluochun; the mass ratio of the rosemary to Biluochun is (2:3) to (1:1). Brewing the tea combination of the present invention can obtain pink tea soup, which has a unique tea soup color and helps to enhance the visual recognition of the brand. In addition, the rosemary and Biluochun in the tea combination of the present invention are both natural edible plants. The pink tea soup obtained by brewing the tea combination of the present invention has the advantages of no additives, natural ingredients, and health and safety, which can meet the current consumer demand for healthy diet. BRIEF DESCRIPTION OF THE DRAWINGS
[0017] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.
[0018] Figure 1 The color display result diagrams of rosemary tea soup (comparative example 2 tea soup, R), Biluochun tea soup (comparative example 1 tea soup, B) and rosemary Biluochun mixed tea soup (example 1 tea soup, BR); wherein a and b are the color display after 10 minutes of boiling water brewing; c is the color display of the tea soup after 10 minutes of boiling water brewing stored in a -80°C refrigerator (previously frozen with liquid nitrogen) and at room temperature for one week);
[0019] Figure 2 The color display result diagrams of rosemary tea soup (R), Biluochun tea soup (B) and rosemary Biluochun mixed tea soup (BR) in Comparative Examples 3 to 6; wherein a to d are the result diagrams of Comparative Examples 3 to 6 respectively;
[0020] Figure 3 The color display result diagrams of rosemary tea soup (R), Biluochun tea soup (B) and rosemary Biluochun mixed tea soup (BR) in Comparative Example 7, Example 2 and Comparative Example 8; wherein a to c are the result diagrams of Comparative Example 7, Example 2 and Comparative Example 8, respectively. DETAILED DESCRIPTION
[0021] The invention provides a tea combination, comprising rosemary and Biluochun; the mass ratio of the rosemary to the Biluochun is (2:3) to (1:1).
[0022] In the specific implementation process of the present invention, the tea combination consists of rosemary and Biluochun.
[0023] The tea combination of the present invention is prepared by rationally mixing rosemary and Biluochun, and pink tea soup can be obtained by brewing the tea combination.
[0024] In the specific implementation process of the present invention, the mass ratio of rosemary to Biluochun is 1:1, and the pink tea soup obtained by this ratio has a more stable color.
[0025] In the specific implementation process of the present invention, the Biluochun is properly preserved and non-oxidized Biluochun, so as to avoid Biluochun being oxidized due to improper storage, resulting in the tea soup color not being pink; in the specific implementation process of the present invention, the rosemary is fresh rosemary.
[0026] In the present invention, Biluochun contains biochemical components that are closely related to human health and have medicinal value, such as tea polyphenols, tea polysaccharides, flavonoid compounds, etc. Rosemary contains chemical substances such as flavonoids, terpenes, linalools, phenolic acids, etc., and has multiple biological activities such as antibacterial, antioxidant, anti-inflammatory, anti-tumor, and immune regulation.
[0027] In one embodiment of the present invention, the Biluochun is Suzhou Xianling Tea Industry Biluochun, which is commercially available; the rosemary is collected from the Zhuangxing Experimental Station of Shanghai Academy of Agricultural Sciences.
[0028] The present invention also provides the use of the tea combination described in the above scheme in preparing pink tea soup.
[0029] The present invention also provides a pink tea soup, comprising the following raw materials: the tea combination described in the above scheme and water.
[0030] The pink tea soup of the present invention has a unique tea soup color, which helps to enhance the visual recognition of the brand. Pink tea soup is a very eye-catching color in tea products, and its unique visual effect makes it very prominent in the tea market. Pink gives people a soft, warm and romantic feeling, which can quickly attract the attention of consumers, especially young consumer groups, and help brands stand out in the fierce market competition.
[0031] Currently, most colored drinks on the market have complex ingredients. The rosemary and Biluochun in the tea combination of the present invention are both natural edible plants. The pink tea soup brewed with the tea combination of the present invention has the advantages of no additives, natural ingredients, and health and safety, and can meet the current consumer demand for healthy diet.
[0032] In the specific implementation of the present invention, the ratio of the mass of the tea combination to the volume of water is (2-2.5) g:300 mL, further 2.4 g:300 mL; the ratio of the mass of the tea combination to the volume of water can ensure the appearance of pink tea soup.
[0033] The present invention also provides a method for preparing the pink tea soup described in the above scheme, comprising the following steps:
[0034] The tea combination described in the above scheme is brewed with hot water and left to stand until the tea soup turns pink.
[0035] In the specific implementation of the present invention, the temperature of the hot water is 90-100°C, further 95-100°C.
[0036] In the specific implementation of the present invention, the placement environment temperature is 18-30°C, further 22-26°C.
[0037] In the specific implementation of the present invention, the placement time is 8 to 12 minutes, and further 10 minutes.
[0038] In the specific implementation process of the present invention, at room temperature, the pink tea soup color can be maintained for 5 to 10 minutes. After the tea soup turns pink, the present invention also includes preserving the tea soup; the preservation includes: the tea soup is frozen with liquid nitrogen for 1 minute and then stored at -80°C. Under this storage condition, the tea soup color remains pink even after being stored for 1 year.
[0039] In order to further illustrate the present invention, a tea combination, a pink tea soup and a preparation method provided by the present invention are described in detail below in conjunction with the accompanying drawings and embodiments, but they should not be construed as limiting the scope of protection of the present invention.
[0040] Raw materials in the embodiments and comparative examples:
[0041] Biluochun (Suzhou Xianling Tea) was purchased from a supermarket with a production date of October 6, 2019 and refrigerated at the Shanghai Academy of Agricultural Sciences at −80°C. Rosemary (fresh sample) was collected from the Zhuangxing Experimental Station of the Shanghai Academy of Agricultural Sciences.
[0042] Example 1
[0043] Mix 1.2g rosemary, 1.2g Biluochun and 300ml 95-100℃ boiling water, let it stand for 10 minutes, record it as BR, and the color of the tea soup is pink.
[0044] Comparative Example 1
[0045] Mix 1.2g of Biluochun with 300ml of 95-100℃ boiling water and let it stand for 10 minutes. Record it as B and the color of the tea soup is light yellow.
[0046] Comparative Example 2
[0047] Mix 1.2 g of rosemary with 300 ml of 95-100°C boiling water and let it stand for 10 minutes. This is marked as R and the tea soup is transparent and colorless.
[0048] The tea soup colors of Example 1 and Comparative Examples 1 and 2 are shown in Figure 1 . Figure 1 Figures a and b show the color of the tea after brewing with boiling water for 10 minutes; Figure c shows the color of the tea after brewing with boiling water for 10 minutes and storing it in a -80℃ refrigerator (freezing with liquid nitrogen first) and at room temperature (RT) for 1 week. Figure 1 It can be seen that the color of rosemary is colorless or transparent after 10 minutes of boiling water; the color of Biluochun is light yellow after 10 minutes of boiling water; but when rosemary and Biluochun are mixed and brewed with boiling water for 10 minutes, the color changes to pink. When appropriate storage technology is used, the color of the pink tea soup brewed from a mixture of rosemary and Biluochun can be guaranteed to remain unchanged, otherwise the color of the pink tea soup will gradually turn into yellow-brown.
[0049] Comparative Example 3
[0050] Biluochun was improperly stored and left at room temperature for half a year after opening. The rest was the same as in Example 1, denoted as BR. At the same time, Biluochun alone was brewed as a comparison, denoted as B. At the same time, rosemary alone was brewed as a comparison, denoted as R. Figure 2 As can be seen from the a in the figure, the BR tea soup is not pink, but light yellow.
[0051] Comparative Example 4
[0052] The mass ratio of rosemary to Biluochun is 1:3, and the rest is the same as in Example 1, denoted as BR; at the same time, Biluochun alone is brewed as a comparison, denoted as B; at the same time, rosemary alone is brewed as a comparison, denoted as R. Figure 2 As can be seen from the b in the figure, the BR tea soup is not pink, but yellow.
[0053] Comparative Example 5
[0054] The mass ratio of rosemary to Biluochun is 3:1, and the rest is the same as in Example 1, denoted as BR; at the same time, Biluochun alone is brewed as a comparison, denoted as B; at the same time, rosemary alone is brewed as a comparison, denoted as R. Figure 2 As can be seen from the c in the figure, the tea soup is not pink, but almost colorless.
[0055] Comparative Example 6
[0056] When the brewing water temperature is 40°C, the rest is the same as in Example 1, denoted as BR; at the same time, brewing Biluochun alone is used as a comparison, denoted as B; at the same time, brewing rosemary alone is used as a comparison, denoted as R. Figure 2 As can be seen from the d in the figure, the BR tea soup is not pink, but light yellow.
[0057] Comparative Example 7
[0058] The brewing time is 5 minutes, and the rest is the same as in Example 1, denoted as BR; at the same time, Biluochun alone is brewed as a comparison, denoted as B; at the same time, rosemary alone is brewed as a comparison, denoted as R. Figure 3 As can be seen from the a in the figure, the BR tea soup is not pink, but light yellow.
[0059] Example 2
[0060] The brewing time was 12 minutes, and the rest was the same as in Example 1, denoted as BR; at the same time, Biluochun alone was brewed as a comparison, denoted as B; at the same time, rosemary alone was brewed as a comparison, denoted as R. Figure 3 As can be seen from b, the tea soup is pink.
[0061] Comparative Example 8
[0062] The brewing time is 20 minutes, and the rest is the same as in Example 1, denoted as BR; at the same time, Biluochun alone is brewed as a comparison, denoted as B; at the same time, rosemary alone is brewed as a comparison, denoted as R. Figure 3 As can be seen from c, the color of BR tea soup changes from pink to yellowish brown.
[0063] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.
Claims
1. A tea combination, characterized in that: The invention comprises rosemary and Biluochun; the mass ratio of the rosemary to Biluochun is (2:3) to (1:1).
2. Use of the tea combination according to claim 1 in preparing pink tea soup.
3. A pink tea soup, characterized in that: The invention comprises the following raw materials: the tea combination as claimed in claim 1 and water.
4. The pink tea soup according to claim 3, characterized in that: The ratio of the mass of the tea combination to the volume of water is (2-2.5) g:300 mL.
5. The pink tea soup according to claim 4, characterized in that: The ratio of the mass of the tea combination to the volume of water is 2.4 g:300 mL.
6. The method for preparing the pink tea soup according to any one of claims 3 to 5, characterized in that: The following steps are involved: The tea combination according to claim 1 is brewed with hot water and allowed to stand until the tea soup turns pink.
7. The preparation method according to claim 6, characterized in that: The temperature of the hot water is 90-100°C.
8. The preparation method according to claim 6, characterized in that: The placement time is 8 to 12 minutes.
9. The preparation method according to claim 6 or 8, characterized in that: The placement environment temperature is 18-30°C.
10. The preparation method according to claim 6, characterized in that: After the tea soup turns pink, the tea soup is further stored; the storage includes: freezing the tea soup with liquid nitrogen for 1 minute and then storing it at -80°C.