Tea composition with cocoa flavor and application thereof

Abstract

The invention provides a tea leaf composition with cocoa flavor and application thereof, and belongs to the technical field of tea leaves. The tea composition consists of the following components in parts by weight: 1-6 parts of Baihao silver needle / moonlight white, 1-12 parts of big-leaf black tea, 1-12 parts of wild black tea, 1-10 parts of Jinjunmei, 1-9 parts of Zhengshan small-variety wild tea, 1-8 parts of Jinyinnine black tea and 1-6 parts of alpine black tea. According to sensory experience and a blending technology, by means of recombination of aromatic inclusions in the tea leaves, the natural cocoa flavor appears in a staggered mode. The invention further provides application of the tea leaf composition in preparation of cocoa-flavored products and provides cocoa-flavored tea soup and a preparation method thereof, and the obtained tea soup has the extreme experience of at least four layers of flavor circulation and presents the flavor of natural cocoa.

Description

Technical Field

[0001] The invention belongs to the technical field of tea, and particularly relates to a tea composition with cocoa flavor and application thereof. Background Art

[0002] Chinese tea culture originated as a medicine and food, flourished through rituals and ethics, and is integrated with philosophical thought. Its essence lies not only in its craftsmanship and rituals, but also in the Eastern wisdom of "purifying and promoting harmony" conveyed through a cup of tea. Tea is rich in various ingredients beneficial to the human body, such as caffeine, theanine, tea polysaccharides, and tea polyphenols. These active substances impart tea with various physiological benefits, including antioxidant benefits, making it popular among a large number of people. However, in pursuit of standardization, new tea beverages often use industrially blended tea bases. While the high sugar content and additives meet the demand for "deliciousness," they deviate from the healthy nature of tea as a natural beverage. Therefore, exploring new avenues for "tea blending" can better meet people's demand for diverse tea flavors. Summary of the Invention

[0003] In order to solve the problems existing in the prior art, the purpose of the present invention is to provide a tea composition with cocoa flavor, which presents a natural cocoa flavor by utilizing sensory experience and blending technology and the reorganization of aromatic contents in tea leaves.

[0004] The present invention also aims to provide the use of the tea composition in preparing cocoa-flavored products.

[0005] The present invention also aims to provide a cocoa-flavored tea soup and a preparation method thereof, wherein the obtained tea soup has an ultimate experience of at least four layers of flavor flow and has the flavor of natural cocoa.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] The invention provides a tea composition with cocoa flavor. The tea composition comprises the following components, calculated by weight: 1-6 parts of Baihao Yinzhen / Moonlight White tea, 1-12 parts of large-leaf black tea, 1-12 parts of wild black tea, 1-10 parts of Jin Junmei, 1-9 parts of Zhengshan Xiaozhong wild tea, 1-8 parts of Jinyingjiu black tea and 1-6 parts of high mountain black tea.

[0008] Preferably, it is composed of the following components by mass: 2 to 5 parts of Baihao Yinzhen / Moonlight White, 3 to 9 parts of large-leaf black tea, 3 to 9 parts of wild black tea, 2 to 6 parts of Jin Jun Mei, 2 to 6 parts of Zhengshan Xiaozhong wild tea, 3 to 7 parts of Jinyingjiu black tea and 2 to 5 parts of high mountain black tea.

[0009] The present invention also provides the use of the tea composition in preparing cocoa-flavored products.

[0010] The present invention also provides a method for preparing a cocoa-flavored tea soup, comprising the following steps:

[0011] Infuse the above tea composition with hot water to obtain a tea soup.

[0012] Preferably, the ratio of the tea composition to hot water is 1 g:(30 - 70) mL.

[0013] Preferably, the hot water is water at 85°C - 100°C.

[0014] Preferably, the infusion time is 40 s - 1.5 min.

[0015] Preferably, fresh milk is added to the tea soup.

[0016] Preferably, the volume ratio of the tea soup to fresh milk is 10:(1 - 3).

[0017] The present invention also provides a cocoa-flavored tea soup prepared by the above preparation method.

[0018] Compared with the prior art, the beneficial effects of the technical solution of the present invention are as follows:

[0019] The present invention screens out pollution-free tea made by hand naturally. By combining sensory experience and blending technology, a variety of different teas are blended together. After scientific formulation, the tea soup with a special ratio has an ultimate experience of at least 4 layers of flavor transitions, and a natural cocoa flavor appears by mistake. Moreover, the natural cocoa flavor completely comes from the interaction and recombination of aromatic inclusions in the tea, without any additives or flavors. Detailed Embodiments

[0020] The present invention provides a tea composition with a cocoa flavor, which is composed of the following components in parts by mass: 1 - 6 parts of Baihao Yinzhen / Yueguang Bai, 1 - 12 parts of large-leaf black tea, 1 - 12 parts of wild black tea, 1 - 10 parts of Jinjunmei, 1 - 9 parts of Zhengshan Xiaozhong wild tea, 1 - 8 parts of Jin Yingjiu black tea, and 1 - 6 parts of alpine black tea. Preferably, it is composed of the following components in parts by mass: 2 - 5 parts of Baihao Yinzhen / Yueguang Bai, 3 - 9 parts of large-leaf black tea, 3 - 9 parts of wild black tea, 2 - 6 parts of Jinjunmei, 2 - 6 parts of Zhengshan Xiaozhong wild tea, 3 - 7 parts of Jin Yingjiu black tea, and 2 - 5 parts of alpine black tea.

[0021] In the present invention, Silver Needle Baihao, originating in Fujian, with its main production areas being Fuding, Zherong, Zhenghe, Songxi, Jianyang and other places, is known as the "Beauty" and "King of Tea" among teas. Its appearance is characterized by being straight like a needle, covered with white hairs, like silver and snow, and the finished tea is about 3 cm long. Moonlight White, also known as Moonlight Beauty, is also known as Moonlight White Tea and Moonlight Tea, and is mainly produced in Simao, Yunnan Province. Moonlight White has a strange shape, with a white upper piece and a black lower piece; the soup color is bright green and yellow, first yellow, then red, and then yellow again. The longer it is steeped, the clearer the soup color becomes; the taste is mellow and full, fragrant and warm, rich and lingering, and unworldly and elegant. In the composition of the present invention, any one of Silver Needle Baihao or Moonlight White is selected and combined with large-leaf black tea, wild black tea, Jin Jun Mei, Zhengshan Xiaozhong wild tea, Jinyingjiu black tea and high mountain black tea.

[0022] In this invention, large-leaf black tea refers to black tea made from fresh leaves of large-leaf tea plants. The tea leaves are large and soft, covered with silvery fines, and have plump buds. The resulting dried tea has visible golden fines and thick strands. It has a strong aroma, with hints of caramel or sweet potato, a high, long-lasting fragrance. Some blended teas also have unique aromas such as roses. The tea soup is rich and bright red, with high levels of tea polyphenols and caffeine. The tea extract is rich in extract, with a mellow flavor, astringency, and strong resistance to infusion.

[0023] In this invention, wild black tea refers to tea made from fresh leaves of wild, ancient tea trees using traditional black tea techniques. It features plump, thick leaves with a golden color, large, uneven leaves, and irregularly shaped edges. After brewing, it has a fresh, pure, and noble aroma, with a rich honey-fruit aroma and a unique, rich, mountainous flavor. The flavor is mellow and full, with a strong mountainous flavor. The tea brews quickly, lasts for a long time, and leaves a pleasant, fragrant aftertaste. The aftertaste is long-lasting and noticeable, leaving a lingering fragrance at the bottom of the cup.

[0024] Jin Jun Mei, an innovative black tea made from single buds of high-altitude tea trees grown in the Wuyishan National Nature Reserve, is a tea with a string-shaped, extremely thin, slightly curved, reddish-brown, and lustrous texture. The first brew is a clear, bright golden yellow with a slight reddish hue. With each subsequent infusion, the tea's color deepens, then gradually lightens, remaining yellow even after the fifth or sixth infusion. The first brew offers a longan, sweet, and mellow aroma. This flavor gradually weakens with each infusion, remaining most prominent after the fifth or sixth infusion.

[0025] In the present invention, the Lapsang Souchong wild tea is a black tea prepared from naturally grown tea trees or tea trees abandoned for more than 10 years. The tea leaves are tight and slender, with prominent tips and a lustrous color. The tea leaves are relatively small and the buds are relatively tender. The tea has a unique aroma, with the initial aroma of the tea soup often being a faint spring orchid, and the final aroma being a light fruity or refreshing grassy aroma, with a possible hint of moss and stone. The aroma is long-lasting. The tea soup is bright orange-yellow, clear and translucent, and even after multiple infusions, the color of the tea soup maintains a certain brightness and color. The tea tastes refreshing, with a strong herbal aroma and rich taste. The tea soup is mellow and has a long-lasting sweetness, with a unique wild and wild charm.

[0026] In the present invention, Jinyingjiu black tea is mainly produced in Yingde, Qingyuan, Guangdong Province, China. It has compact particles and tea leaves, black and glossy color, visible golden tips, bright red soup, red and transparent, like the color of a gem, fresh and long-lasting aroma, with multiple aroma components such as floral and fruity aroma and honey aroma, strong and fresh taste, mellow and smooth, long aftertaste, and the bottom of the tea leaves is reddish brown after unfolding, and is uniform and full.

[0027] The high mountain black tea described in the present invention is high mountain tea produced using the black tea process and undergoes a full fermentation process, exhibiting the typical characteristics of black tea, with a bright red color and a mellow taste. The tea has tight, dark leaves, plump, evenly long, straight buds, a refreshing, long-lasting aroma, and a unique complex aroma of flowers, fruits, and honey. The tea soup is bright red, with a mellow and full-bodied taste, a rich flavor, and a long-lasting sweet aftertaste. It combines the rich flavor of black tea with the refreshing feeling of high mountain tea, and is durable in brewing.

[0028] The present invention combines a variety of different teas through sensory experience and blending technology. The tea soup after scientifically blending a special proportion has at least 4 layers of flavor flow experience. While the honey fragrance and floral fragrance are on the mouth, the nutty cocoa fragrance is staggered, which is rich and thick, and the tea flavor has a long aftertaste. The natural cocoa flavor of the tea composition described in the present invention is entirely derived from the reorganization of the aromatic contents in the tea leaves, does not contain any additives or flavors, and significantly improves the taste, mouthfeel and aroma of the tea beverage. The various tea components described in the present invention must be non-standardized non-flavored teas (standardization refers to the factory stabilizing different batches of tea with the same flavor and taste by adding additives such as flavors). The tea leaves are free of stains, insect bites, mildew, and pure color. They can be purchased through commercial channels, and the specific origin and source of each tea are not limited.

[0029] The present invention also provides the use of the tea composition in preparing cocoa-flavored products.

[0030] The present invention also provides a method for preparing a cocoa-flavored tea soup, comprising the following steps: brewing the above tea composition with hot water to obtain a tea soup. The ratio of the tea composition to hot water in the present invention is 1 g:(30-70) mL, preferably 1 g:(40-60) mL, and more preferably 1 g:50 mL. The hot water in the present invention is water at 85°C-100°C, preferably water at 90°C-95°C. The brewing time in the present invention is 40 s-1.5 min, preferably 1 min. The brewing in the present invention is preferably the method of steeping. The length of the brewing time and the temperature of the hot water will directly affect the generation of the cocoa flavor. Improper brewing will not only result in an unclear flavor but also cause bitterness of the tea leaves.

[0031] Preferably, fresh milk is added to the tea soup in the present invention. The volume ratio of the tea soup to fresh milk is preferably 10:(1-3), and more preferably 10:2. By adding fresh milk, the present invention can enhance the stability of the cocoa flavor.

[0032] The present invention also provides a cocoa-flavored tea soup prepared by the above preparation method.

[0033] Next, the technical solutions in the present invention will be clearly and completely described in conjunction with the embodiments in the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments in the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts shall fall within the protection scope of the present invention.

[0034] In the specific embodiments of the present invention, Baihao Yinzhen, Moonlight White, large-leaf black tea, wild black tea, Jin Junmei, Zhengshan Xiaozhong wild tea, Jin Yingjiu black tea, and alpine black tea are all conventional commercially available products; select tea leaves without stains, insect damage, mildew, and with pure color for standby.

[0035] In the following embodiments, unless otherwise specified, all are conventional methods.

[0036] The materials, reagents, etc. used in the following embodiments, unless otherwise specified, can all be obtained from commercial channels.

[0037] Example 1

[0038] A tea composition with a cocoa flavor: 1 g of large-leaf black tea, 1 g of wild black tea, 1 g of Jin Junmei, 1 g of Zhengshan Xiaozhong wild tea, 1 g of Jin Yingjiu black tea, 1 g of alpine black tea, and 1 g of Baihao Yinzhen.

[0039] Example 2

[0040] A tea composition with cocoa flavor: 5 g of large-leaf black tea, 4.5 g of wild black tea, 2.5 g of Jinjunmei, 4 g of Zhengshan Xiaozhong wild tea, 4 g of Jin Yingjiu black tea, 3 g of high mountain black tea, and 2 g of Baihao Yinzhen.

[0041] Example 3

[0042] A tea composition with cocoa flavor: 10 g of large-leaf black tea, 9 g of wild black tea, 5 g of Jinjunmei, 8 g of Zhengshan Xiaozhong wild tea, 8 g of Jin Yingjiu black tea, 6 g of high mountain black tea, and 3 g of Baihao Yinzhen.

[0043] Example 4

[0044] A tea composition with cocoa flavor: 4 g of large-leaf black tea, 8 g of wild black tea, 4 g of Jinjunmei, 4 g of Zhengshan Xiaozhong wild tea, 2 g of Jin Yingjiu black tea, 1 g of high mountain black tea, and 2 g of Baihao Yinzhen.

[0045] Example 5

[0046] A tea composition with cocoa flavor: 8 g of large-leaf black tea, 3 g of wild black tea, 5 g of Jinjunmei, 5 g of Zhengshan Xiaozhong wild tea, 1 g of Jin Yingjiu black tea, 3 g of high mountain black tea, and 3 g of Moonlight White.

[0047] Example 6

[0048] A tea composition with cocoa flavor: 3 g of large-leaf black tea, 8 g of wild black tea, 3 g of Jinjunmei, 8 g of Zhengshan Xiaozhong wild tea, 2 g of Jin Yingjiu black tea, 5 g of high mountain black tea, and 4 g of Moonlight White.

[0049] Example 7

[0050] A tea composition with cocoa flavor: 5 g of large-leaf black tea, 5 g of wild black tea, 5 g of Jinjunmei, 8 g of Zhengshan Xiaozhong wild tea, 8 g of Jin Yingjiu black tea, 4 g of high mountain black tea, and 5 g of Moonlight White.

[0051] Example 8

[0052] A tea composition with cocoa flavor: 9 g of large-leaf black tea, 6 g of wild black tea, 5 g of Jinjunmei, 5 g of Zhengshan Xiaozhong wild tea, 6 g of Jin Yingjiu black tea, 3 g of high mountain black tea, and 4 g of Moonlight White.

[0053] Example 9

[0054] A cocoa-flavored tea soup: using the tea composition of Example 1.

[0055] Preparation method: Take the tea composition, inject water at 85 °C at a tea-to-water ratio of 1 g:30 mL, and infuse for 40 s to draw out the soup. Mix the tea soup and fresh milk in a volume ratio of 10:1.

[0056] Example 10

[0057] A cocoa-flavored tea soup: using the tea composition of Example 2.

[0058] Preparation method: Take the tea composition, inject water at 95°C at a tea-to-water ratio of 1 g:50 mL, and infuse for 1 min to obtain the soup. Mix the tea soup and fresh milk in a volume ratio of 10:2.

[0059] Example 11

[0060] A cocoa-flavored tea soup: using the tea composition of Example 3.

[0061] Preparation method: Take the tea composition, inject water at 100°C at a tea-to-water ratio of 1 g:70 mL, and infuse for 1.5 min to obtain the soup. Mix the tea soup and fresh milk in a volume ratio of 10:3.

[0062] Example 12

[0063] A cocoa-flavored tea soup: using the tea composition of Example 4.

[0064] Preparation method: Take the tea composition, inject water at 100°C at a tea-to-water ratio of 1 g:50 mL, and infuse for 1.5 min to obtain the soup. Mix the tea soup and fresh milk in a volume ratio of 10:2.

[0065] Example 13

[0066] A cocoa-flavored tea soup: using the tea composition of Example 5.

[0067] Preparation method: Take the tea composition, inject water at 100°C at a tea-to-water ratio of 1 g:70 mL, and infuse for 1.5 min to obtain the soup. Mix the tea soup and fresh milk in a volume ratio of 10:3.

[0068] Example 14

[0069] A cocoa-flavored tea soup: using the tea composition of Example 6.

[0070] Preparation method: Take the tea composition, inject water at 100°C at a tea-to-water ratio of 1 g:70 mL, and infuse for 1.5 min to obtain the soup. Mix the tea soup and fresh milk in a volume ratio of 10:2.

[0071] Example 15

[0072] A cocoa-flavored tea soup: using the tea composition of Example 7.

[0073] Preparation method: Take the tea composition, inject water at 100°C at a tea-to-water ratio of 1 g:70 mL, and infuse for 1.5 min to obtain the soup. Mix the tea soup and fresh milk in a volume ratio of 10:2.

[0074] Example 16

[0075] A cocoa-flavored tea soup: using the tea composition of Example 8.

[0076] Preparation method: Take the tea composition, inject water at 100°C at a tea-water ratio of 1 g:100 mL, and infuse for 1.5 min to obtain the soup. Mix the tea soup and fresh milk in a volume ratio of 10:2.

[0077] Comparative Example 1

[0078] A tea composition: 3 g of wild black tea, 5 g of Jin Junmei, 5 g of Zhengshan Xiaozhong wild tea, 1 g of Jin Yingjiu black tea, 3 g of alpine black tea, and 3 g of Moonlight White.

[0079] Preparation method: Take the tea composition, inject water at 100°C at a tea-water ratio of 1 g:70 mL, and infuse for 1.5 min to obtain the soup. Mix the tea soup and fresh milk in a volume ratio of 10:3.

[0080] Comparative Example 2

[0081] A tea composition: 8 g of large-leaf black tea, 5 g of Jin Junmei, 5 g of Zhengshan Xiaozhong wild tea, 1 g of Jin Yingjiu black tea, 3 g of alpine black tea, and 3 g of Moonlight White.

[0082] Preparation method: Take the tea composition, inject water at 100°C at a tea-water ratio of 1 g:70 mL, and infuse for 1.5 min to obtain the soup. Mix the tea soup and fresh milk in a volume ratio of 10:3.

[0083] Comparative Example 3

[0084] A tea composition: 5 g of Jin Junmei, 5 g of Zhengshan Xiaozhong wild tea, 1 g of Jin Yingjiu black tea, 3 g of alpine black tea, and 3 g of Moonlight White.

[0085] Preparation method: Take the tea composition, inject water at 100°C at a tea-water ratio of 1 g:70 mL, and infuse for 1.5 min to obtain the soup. Mix the tea soup and fresh milk in a volume ratio of 10:3.

[0086] Test Example

[0087] Sensory evaluation test of the tea soup of the cocoa-flavored tea composition:

[0088] Materials: The tea soups obtained from Examples 9 to 16 and Comparative Examples 1 to 3.

[0089] Test method: A nine-point system is used to evaluate the sensory properties of the cocoa-flavored tea composition, ranging from extremely light to extremely strong (7 - 9).

[0090] The judgment criteria are:

[0091] 1 - The cocoa flavor is extremely weak; 2 - The cocoa flavor is light; 3 - The cocoa flavor is faint; 4 - The cocoa flavor is relatively obvious; 5 - The cocoa flavor is obvious; 6 - The cocoa flavor is very obvious; 7 - The cocoa flavor is relatively strong; 8 - The cocoa flavor is strong; 9 - The cocoa flavor is extremely strong.

[0092] The test evaluation group consists of 20 trained group members (5 males and 15 females, aged 20 - 60 years old). The sensory attributes include color, taste, cocoa flavor, and overall acceptability. The participants were required to take a sip of the tea soup and then drink pure water after tasting each tea soup to rinse off the previous taste. The evaluation results are shown in Table 1.

[0093] Table 1 Scoring results of the tea soup prepared from the tea compositions of Examples 9 - 1 and Comparative Examples 1 - 3

[0094]

[0095] The results show that the tea soup prepared from the tea composition of the present invention has a brownish - yellow color, a cocoa aroma when entering the mouth, a high and long - lasting aroma, a mellow taste, and a persistent cocoa flavor. If one or two raw materials in the composition of the present invention are omitted, the cocoa flavor will decrease significantly.

[0096] The above - mentioned are only the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and refinements can be made, and these improvements and refinements should also be regarded as the protection scope of the present invention.

Claims

1. A tea composition with cocoa flavor, characterized in that, By mass parts, it consists of the following components: 1 - 6 parts of Baihao Yinzhen / Moonlight White, 1 - 12 parts of large - leaf black tea, 1 - 12 parts of wild black tea, 1 - 10 parts of Jin Junmei, 1 - 9 parts of Zhengshan Xiaozhong wild tea, 1 - 8 parts of Jin Yingjiu black tea, and 1 - 6 parts of high - mountain black tea.

2. The tea composition according to claim 1, wherein By mass parts, it consists of the following components: 2 - 5 parts of Baihao Yinzhen / Moonlight White, 3 - 9 parts of large - leaf black tea, 3 - 9 parts of wild black tea, 2 - 6 parts of Jin Junmei, 2 - 6 parts of Zhengshan Xiaozhong wild tea, 3 - 7 parts of Jin Yingjiu black tea, and 2 - 5 parts of high - mountain black tea.

3. Use of the tea composition according to any one of claims 1 - 2 in the preparation of a cocoa - flavored product.

4. A method for preparing a cocoa-flavored tea soup, characterized in that, It includes the following steps: Infuse the tea composition according to any one of claims 1 - 2 with hot water to obtain a tea soup.

5. The preparation method according to claim 4, characterized in that The ratio of the tea composition to hot water is 1 g:(30 - 70) mL.

6. The preparation method according to claim 4, characterized in that, The hot water is water at 85°C - 100°C.

7. The preparation method according to claim 4, characterized in that, The infusion time is 40 s - 1.5 min.

8. The preparation method according to claim 4, characterized in that, Fresh milk is added to the tea soup.

9. The preparation method according to claim 8, characterized in that, The volume ratio of the tea soup to fresh milk is 10:(1 - 3).

10. A cocoa - flavored tea soup prepared by the preparation method according to any one of claims 4 - 9.

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