Blended beverage and preparation method thereof

Abstract

The invention discloses a blended beverage and a preparation method thereof, the blended beverage comprises black tea soup, tomato passion fruit juice, flavor syrup, glutinous rice wine and Italian espresso liquid, and the volume ratio of the black tea soup to the tomato passion fruit juice to the flavor syrup to the glutinous rice wine to the Italian espresso liquid is 70: 40: 20: 20: 5; the preparation method comprises the following steps: 1) adding the tomato and passion fruit juice, the flavor syrup, the black tea soup and ice cubes into a snowflake cup, and mixing the snowflake; and (2) adding glutinous rice wine into a beverage cup for bottoming, adding ice cubes, pouring the mixed liquid obtained in the step (1), and then adding the espresso liquid. The east tea flavor of black tea is used as a base, the tomato and passion fruit juice is matched to fit the trend of the world fruit flavor, the Italian espresso liquid breaks the boundary of the tea and the coffee and the serial flavor of the glutinous rice wine, the east flavor and the world flavor are symbiotic, Guizhou culture ornaments are fused, triple fusion of the east tea flavor, the world flavor and regional culture is achieved, and the east tea flavor and the world flavor are enriched. Rich taste levels and culture values are realized.

Description

Technical Field

[0001] This invention relates to the field of beverage preparation technology, specifically to a blended beverage combining tea, coffee, fruit juice, and alcohol, and its preparation method, with a particular focus on beverage innovation that possesses multi-layered flavors and cultural connotations. Background Technology

[0002] With the rapid development of the tea beverage market, consumers are increasingly demanding greater diversity in flavor, more nuanced tastes, and richer cultural connotations. Existing tea beverage products often focus on a single tea flavor or simple blends, such as fruit juice tea or tea coffee, but frequently lack in-depth flavor fusion and cultural elements, leading to severe homogenization. Furthermore, while some tea-coffee blends exist, they typically fail to effectively integrate the refreshing taste of fruit juice, the subtle bitterness of coffee, and the lingering finish of alcohol, and lack the enrichment of regional cultural elements, making it difficult to meet modern consumers' demands for "experiential consumption."

[0003] Therefore, there is a need in this field for an innovative beverage that can break through the boundaries of tea drinking, integrate the charm of Eastern tea, global flavors and regional cultures, and provide a rich variety of tastes and cultural value. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of existing technologies and provide a flavored beverage and its preparation method. This beverage, centered on the theme of "Oriental Charm and Global Fragrance," integrates Guizhou characteristics with innovative tea-drinking techniques. Through the synergistic combination of black tea, tomato and passion fruit juice, flavored syrup, glutinous rice wine, and espresso, it achieves a multi-layered taste profile: rich tea, refreshing fruit juice, slightly bitter coffee, and lingering rice wine. Furthermore, decorative elements convey the regional culture of Guizhou, making the beverage a dual carrier of taste and visual appeal.

[0005] The technical solution of this invention is as follows:

[0006] A flavored beverage comprising black tea infusion, tomato passion fruit juice, flavored syrup, glutinous rice wine, and espresso liquid, wherein the volume ratio of the black tea infusion, tomato passion fruit juice, flavored syrup, glutinous rice wine, and espresso liquid is 70:40:20:20:5.

[0007] The black tea soup is made by brewing black tea and boiling water in a mass-to-volume ratio of 1:25, then filtering and cooling it to preserve the tea's flavor and quickly cool it down.

[0008] Tomato passion fruit juice is made by juicing cherry tomatoes, passion fruit jam, syrup, and ice. The mass ratio of cherry tomatoes, passion fruit jam, syrup, and ice is 200:150:15:100, which blends a refreshing fruity flavor with a sweet and sour balance.

[0009] The flavored syrup is made by blending sucrose syrup, green apple syrup, elderflower syrup, and lemon juice in a volume ratio of 10:5:5:5 to enhance the flavor complexity.

[0010] This invention also provides a method for preparing the above-mentioned flavored beverage, comprising the following steps:

[0011] (1) Add tomato passion fruit juice, flavored syrup, black tea and ice cubes to a shaker and shake to mix;

[0012] (2) Add glutinous rice wine to the bottom of the drink cup, add ice cubes, pour in the shaken mixture from step (1), and then add espresso.

[0013] This method ensures that the components are fused evenly and in distinct layers through shaking and layered injection.

[0014] Furthermore, the preparation of the black tea soup in step (1) is as follows: brew the black tea for 9 minutes at a mass-to-volume ratio of 1:25 between black tea and boiling water, filter it, and then add ice to cool it down.

[0015] Furthermore, the preparation of the tomato passion fruit juice in step (1) is as follows: peel the cherry tomatoes, add passion fruit jam, syrup and ice, and juice them using a juicer.

[0016] Furthermore, the preparation of the flavored syrup in step (1) is as follows: sucrose syrup, green apple syrup, elderflower syrup and lemon juice are mixed and blended.

[0017] Furthermore, the beverage also includes garnishes, which include at least one or more combinations of cherry tomatoes, passion fruit, terraced tea garden landscaping, and Miao silver headdresses, to visually showcase Guizhou culture and enhance the overall experience.

[0018] The advantages of this invention are:

[0019] Flavor fusion: Based on the oriental charm of black tea, it is paired with tomato and passion fruit juice to match the global fruit flavor trend, Italian espresso liquid breaks the boundaries of tea and coffee, and glutinous rice wine connects the flavors, achieving "the coexistence of oriental charm and global flavor".

[0020] Cultural empowerment: From glutinous rice wine to decorations, the entire process incorporates Guizhou characteristics, making the beverage a carrier for conveying the local natural ecology and ethnic minority culture.

[0021] Layers of flavor: The richness of tea, the refreshing taste of fruit juice, the slight bitterness of coffee, and the lingering mellowness of rice wine progress in layers, satisfying the modern demand for richness in tea drinks. Detailed Implementation

[0022] The specific embodiments of the present invention will be further described below. It should be noted that these descriptions are for the purpose of aiding understanding the present invention, but do not constitute a limitation thereof. Furthermore, the technical features involved in the various embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0023] Example 1

[0024] Raw material preparation:

[0025] Black tea liquor: 70ml. Preparation method: Take 20g of black tea (e.g., Lanxin Laoyaoguai black tea), brew with 500ml of boiling water for 9 minutes, filter, add 300g of ice cubes to cool and set aside.

[0026] Tomato Passion Fruit Juice: 40ml. Preparation method: Peel 200g of cherry tomatoes, add 150ml of passion fruit jam, 15ml of syrup and 100g of ice, juice with a juicer and filter for later use.

[0027] Flavored syrup: 20ml. Preparation method: Mix 10ml of sucrose syrup (e.g., Tao Shiqi sucrose syrup), 5ml of green apple syrup, 5ml of elderflower syrup and 5ml of lemon juice.

[0028] Glutinous rice wine: 20ml (e.g., Guizhou glutinous rice wine).

[0029] Espresso concentrate: 5ml (e.g., Luckin Coffee espresso concentrate).

[0030] Preparation method:

[0031] Add 40ml of tomato passion fruit juice, 20ml of flavored syrup, 70ml of black tea, and an appropriate amount of ice to a shaker, and shake well using the shaker method.

[0032] Add 20ml of glutinous rice wine to the bottom of a 250ml glass, add ice cubes to about 2 / 3 of the glass, slowly pour in the shaken mixture, and finally add 5ml of espresso.

[0033] Decoration and overall presentation:

[0034] Garnish the rim of the glass with cherry tomatoes and passion fruit.

[0035] Plate decorations: Set up DIY terraced tea garden landscapes (recreating the style of the Guizhou production area) and Miao silver headdresses to highlight the ethnic minority culture.

[0036] Through these methods, beverages not only achieve multi-layered tastes, but also become a visual representation of "Eastern flavors going global".

[0037] Other embodiments

[0038] Those skilled in the art can adjust the proportions of the raw materials or the decorations according to the present invention. For example, the volume ratio of black tea, tomato passion fruit juice, flavored syrup, glutinous rice wine, and espresso liquid can vary within ±10%; the decorations can be replaced with other Guizhou cultural elements. All these adjustments fall within the protection scope of the present invention.

[0039] The embodiments of the present invention have been described in detail above, but the present invention is not limited to the described embodiments. For those skilled in the art, various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and these variations still fall within the protection scope of the present invention.

Claims

1. A modulated beverage, characterized by: A volume ratio of 70:40:20:20:5 of black tea tea soup, tomato passion fruit juice, flavored syrup, rice wine and espresso liquid; The black tea tea soup is prepared by brewing black tea with boiling water at a mass to volume ratio of 1:25, filtering and cooling; The tomato passion fruit juice is prepared by small tomatoes, passion fruit jam, syrup and ice juice, with a mass ratio of 200:150:15:100; The flavored syrup is prepared by mixing sucrose syrup, green apple syrup, elderflower syrup and lemon juice at a volume ratio of 10:5:5:

5.

2. A method of preparing a modulated beverage as claimed in claim 1, characterized in that, The steps include: (1) Add tomato passion fruit juice, flavored syrup, black tea tea soup and ice cubes in a shaker cup, and shake mix; (2) Add rice wine in a drink cup, add ice cubes, pour the mixed liquid of step (1), and add espresso liquid.

3. The method of preparing a modulated beverage according to claim 2, characterized in that, The preparation of the black tea tea soup in step (1) is to brew black tea with boiling water at a mass to volume ratio of 1:25 for 9 minutes, filter and cool with ice cubes.

4. The method of preparing a modulated beverage according to claim 2, characterized in that, The preparation of the tomato passion fruit juice in step (1) is to peel the small tomatoes, add passion fruit jam, syrup and ice, and juice with a juicer.

5. The method of preparing a modulated beverage according to claim 2, characterized in that, The preparation of the flavored syrup in step (1) is to mix sucrose syrup, green apple syrup, elderflower syrup and lemon juice.

6. The method of preparing a modulated beverage according to claim 2, wherein, The drink also contains decorations, which include at least one or more combinations of small tomatoes, passion fruit, terraced tea garden landscaping and seed silver head ornaments.