Composite tea product and method for its preparation

Abstract

The application discloses a kind of composite tea product and preparation method thereof, it is related to tea processing technical field.Solution includes: the first aspect, composite tea product includes wide skin citrus fruit shell, kudingcha tea core and citrus fruit cover, wide skin citrus fruit shell is obtained by mature wide skin citrus fruit implementation spin cutting processing, kudingcha tea core is obtained by kudingcha raw material sequentially carries out blanching fixation, high temperature cold dispelling and refined processing of ginger blending kneading, citrus fruit cover is buckled in the spin cutting opening of shell;Second aspect, the preparation method of composite tea product includes: spin cutting separates the fruit cover and hollow fruit shell of mature wide skin citrus and removes pulp seed, fills refined kudingcha tea core to fruit shell cavity, resets fruit cover buckling cover, after segmented drying dehydration, natural cooling, again in aging environment, it is aged 12-24 months.The application can reduce tea soup bitter and astringent irritation, reduce the discomfort of gastrointestinal tract brought by drinking, optimize the palatability of drinking.

Description

Technical Field

[0001] This invention relates to the field of substitute tea and tea product processing technology, specifically to a compound tea product and its preparation method. Background Technology

[0002] Currently, the consumption of bitter tea mainly uses tender leaves as raw material and is consumed by direct brewing. However, due to its inherent components, a large amount of bitter active substances dissolve during the brewing process, resulting in a tea soup with high bitterness and astringency, obvious coldness, strong initial stimulation, weak aftertaste, and poor overall palatability, which seriously restricts its market acceptance.

[0003] Meanwhile, due to their coarse fibers and high degree of lignification, most of the old leaves of Kuding tea are discarded in the fields or burned as garbage, resulting in extremely low resource utilization. However, research shows that the content of components such as quercetin, kaempferol, and Kuding tea saponin F in old leaves is much higher than that in young leaves, indicating that they have high development and utilization value.

[0004] Although existing technologies have attempted to process old bitter tea leaves as raw materials, such as washing fresh old leaves, fixing them with water, and then drying them to make sheet-like old leaf tea, this method has not effectively solved the core problems such as the heavy coldness of old leaves and the rough taste, and the product quality still needs to be improved.

[0005] To address the inherent drawbacks of bitterness and coldness in Kuding tea, existing research has explored various approaches from the perspectives of processing modification and compounding of auxiliary ingredients. Regarding modification to reduce coldness, existing techniques include blanching and fermentation with yeast, aiming to lower the content or bioactivity of cold-inducing components, thereby weakening the tea's cooling properties and oral irritation. Another approach involves compounding small-leaf Kuding tea with warming ingredients such as fresh ginger, longan pulp, red dates, and saffron to create tea bags. This leverages the warming properties of the auxiliary ingredients to balance the coldness and mask the bitterness, achieving a dual optimization of taste and properties.

[0006] However, the aforementioned modification strategies are all limited to single raw material processing or simple auxiliary material mixing. There is no systematic process design for combining the modified bitter tea (with its cold-dispelling properties) with natural plant carriers such as citrus peels, nor are there effective solutions to the common problems of coarse fibers, rough texture, and poor brewing stability in older bitter tea leaves. Meanwhile, current processes widely add glucose to improve palatability. While this can increase the sweetness of the tea in the short term, it masks the potential for improving the quality of the raw materials themselves and exacerbates the product's rejection by people with high sugar sensitivity, resulting in significant drawbacks in both health applicability and market differentiation. Therefore, there is an urgent need to find a synergistic balance between sugar control and cold-dispelling properties, texture optimization, and carrier compounding to develop novel bitter tea compound products that balance palatability, controllable cold properties, and brewing stability, in order to overcome existing technological bottlenecks and broaden product application scenarios and consumer groups. Compared with existing technologies (such as using small green tangerines to fill Pu'er tea or young bitter tea leaves), the core distinguishing feature of this application is:

[0007] (1) Select mature loose-skinned tangerines (Sichuan red tangerines / ancient red tangerines) instead of immature young fruits to reduce astringent substances;

[0008] (2) A special refining process is set up for the old leaves of bitter tea, including blanching and fixing, high temperature to dispel cold, and mixing and kneading with ginger and water;

[0009] (3) After filling the fruit shell with refined tea cores, they are aged at a constant temperature and humidity for 12 to 24 months.

[0010] The synergistic effect of the aforementioned distinguishing features solves the technical challenges of the strong cold nature and rough taste of old bitter tea leaves, as well as the stimulating effect of combining them with small green tangerines. This results in an unexpected technical effect of reducing bitterness, neutralizing coldness, and improving palatability. The old bitter tea leaves used in this invention are substitute tea raw materials, meeting the requirements of the GH / T1091-2014 "Substitute Tea" industry standard. These old leaves, with a lignification degree greater than 50%, have a history of consumption in traditional production areas and are not considered new food raw materials, thus possessing food safety.

[0011] In the tea processing industry, there are already composite tea products that fill citrus fruit shells with tea leaves, such as using young citrus fruit shells (small green tangerines) as a carrier to fill tea leaves, or combining small green tangerines with bitter tea. However, these products mostly use immature young fruit shells and tender bitter tea leaves. The peels of these fruits have a high content of astringent substances and volatile astringent oils, resulting in a strong pungent and astringent taste. If used directly to fill or combine with tender bitter tea leaves, the astringent and pungent components of the peels will amplify the bitterness and coldness of the bitter tea itself, making it difficult to achieve the modification goals of reducing bitterness, neutralizing coldness, and harmonizing flavor. The simple combination of small green tangerines and bitter tea is still too cold in nature, which does not meet the drinking needs of dispelling coldness and is not suitable for improving the quality of bitter tea. In addition, the tea cores of existing fruit shell composite tea products mostly use conventionally processed tea leaves directly, lacking a special cold-dispelling refining process for the characteristics of older bitter tea leaves. The bitterness and coldness of the tea soup have not been systematically resolved. Summary of the Invention

[0012] The purpose of this invention is to provide a compound tea product and its preparation method. Addressing the problems of existing technologies where fresh small-leaf bitter tea leaves, after brewing, result in high bitterness and astringency, causing gastrointestinal irritation and poor palatability, and that existing citrus peel compound tea products are unsuitable for improving the quality and modifying bitter tea, this invention provides a compound tea product and its preparation method that can reduce the bitterness and astringency of the tea, decrease gastrointestinal discomfort during consumption, optimize palatability, and achieve high-value utilization of old bitter tea leaf raw materials.

[0013] This invention is achieved through the following technical solution:

[0014] In a first aspect, a composite tea product includes: a fruit shell made from the peel of a loose-skinned citrus fruit, the inside of which forms a cavity with an opening at one end; a tea core filled into the cavity, the tea core being made from bitter tea raw material through a cold-dispelling and refining process, the cold-dispelling and refining process including at least high-temperature cold-dispelling and kneading with ginger and water; and a fruit cap that covers the opening.

[0015] Furthermore, in this invention, the aforementioned loose-skinned tangerine is Sichuan red tangerine or ancient red tangerine; the raw material for bitter tea is old bitter tea leaves with a lignification degree greater than 50%; the cold-dispelling and refining process also includes blanching and fixing before high-temperature cold dispelling.

[0016] Furthermore, in this invention, the above-mentioned composite tea product is obtained by aging treatment, which is carried out in an environment with a temperature of 20-30°C and a relative humidity of 40-45% for 12-24 months.

[0017] Furthermore, in this invention, the above-mentioned ginger-infused water is prepared by mixing ginger juice and drinking water at a volume ratio of 1:20.

[0018] Furthermore, in this invention, the above-mentioned high-temperature cold dispelling is performed at 160-200°C for 80-100 seconds.

[0019] Furthermore, in this invention, the tea core is filled into the cavity with a compactness of 70-80%, and the openings of the fruit cap and the fruit shell are sealed by physical pressing.

[0020] Furthermore, in this invention, the above-mentioned fruit shell and fruit cap are soaked in warm water at 40-45°C for 5-8 minutes to soften them before filling with tea cores.

[0021] Secondly, a method for preparing a compound tea product includes the following steps: a fruit shell processing step: taking mature loose-skinned tangerines, specifically Sichuan red tangerines or ancient red tangerines, and separating the fruit cap and the hollow fruit shell; a tea core preparation step: subjecting the bitter tea raw material to a cold-dispelling and refining process to obtain tea cores, the cold-dispelling and refining process including at least high-temperature cold dispelling and kneading with ginger and water; a filling step: filling the tea cores into the hollow of the fruit shell and sealing the fruit cap with the opening of the fruit shell to obtain a compound tea intermediate; a drying step: drying the compound tea intermediate; and an aging step: aging the dried compound tea intermediate.

[0022] Furthermore, in this invention, the above-mentioned bitter tea raw material is old bitter tea leaves with a lignification degree of greater than 50%; the cold-dispelling and refining process also includes blanching and fixing before high-temperature cold dispelling, which involves immersing the bitter tea raw material in boiling water for 30 to 60 seconds.

[0023] Furthermore, in this invention, the temperature for the above-mentioned high-temperature cooling is 160-200°C, and the duration is 80-100 seconds; after the cooling is completed, the raw materials are spread out to cool down to below 40°C before entering the kneading process.

[0024] Furthermore, in this invention, the above-mentioned ginger-infused water mixing and kneading is carried out by spraying ginger-infused water onto the material during the kneading process. The ginger-infused water is prepared by mixing ginger juice and drinking water at a volume ratio of 1:20 and the temperature is 35-40°C. The ginger-infused water is then kneaded and squeezed to allow it to penetrate into the fiber interior of the raw material. After the kneading process is completed, the material is placed in a ventilated and cool environment and left to stand for 2-3 hours.

[0025] Furthermore, in this invention, in the above-mentioned filling step, the filling compactness of the tea core is controlled to be 70-80%; after the fruit cap is returned to the opening, the fruit cap and the opening are sealed by physical pressing; the drying step adopts a segmented drying operation mode, the first stage is dried at 45°C for 3-4 hours, the second stage is dried at 50°C for 5-6 hours, and ventilation and dehumidification are maintained throughout the process.

[0026] Furthermore, in this invention, in the above-mentioned fruit shell processing steps, before filling the tea core, the fruit cap and fruit shell are soaked in warm water at 40-45°C for 5-8 minutes to soften them, and then drained for later use.

[0027] Furthermore, in this invention, the aging process involves aging the dried composite tea intermediate in an environment with a temperature of 20–30°C and a relative humidity of 40–45% for 12–24 months.

[0028] Compared with the prior art, the present invention has the following advantages and beneficial effects:

[0029] 1. This application uses the peel of mature loose-skinned tangerine as a carrier to compound and refine the tea core of bitter tea. The warm fruit aroma and mild flavor of loose-skinned tangerine neutralize the bitter and cold properties of bitter tea, which helps to balance the hot and cold properties of the tea soup, weaken the bitterness and cold stimulation of pure bitter tea soup, improve the palatability of the finished product and the range of people suitable for it, thereby improving the problems of high bitterness, strong cold stimulation and poor palatability of bitter tea after brewing.

[0030] 2. This application specifies a refined processing procedure for fresh small-leaf bitter tea leaves, including blanching to kill the green, high-temperature treatment to dispel cold, and mixing with ginger and water to neutralize the cold properties. The synergistic effect of these procedures effectively alleviates the cold characteristics of older bitter tea leaves, improves the palatability of the tea soup, and achieves high-value and resource-based utilization of waste tea raw materials.

[0031] 3. This application involves pre-treating citrus peels with warm water immersion to soften them, which helps reduce the original brittleness of the peel, decrease cracking and damage during processing, improve the flavor harmony between fruit and tea aromas, and enhance the integrity of the finished product's appearance.

[0032] 4. This application includes a multi-stage, progressive cold-dispelling process system, encompassing blanching and fixing, high-temperature cooling, ginger-infused water mixing to neutralize coldness, and long-term aging. Each step works in tandem, progressively reducing the cold-dispelling stimulating substances in the bitter tea throughout the entire process from raw material processing to finished product aging. According to the aging time gradient verification experiment set up in this application, during the aging period of 0–36 months, the coldness score of the tea soup continuously decreased from 4.0 to 0.1, while the overall palatability score reached a peak of 9.93 in the 24th month. This indicates that long-term aging can continuously weaken the cold-dispelling stimulating sensation of the tea soup and optimize palatability as the aging period progresses. The above scores are sensory evaluation results obtained based on the experimental criteria set by this application. Evaluators underwent standardized training, and a double-blind scoring method was used, ensuring complete and traceable data.

[0033] 5. This application utilizes a dual cold-dispelling mechanism that couples the warming components of ginger and the cold components of bitter tea during the rolling process. Through the physical neutralizing effect of ginger, it facilitates the deep neutralization and modification of the cold stimulation from within the fibers of old bitter tea leaves.

[0034] 6. This application organically combines two key process steps: mixing ginger with water and kneading, and aging for 12–24 months. The warming components in ginger are continuously and slowly released during aging, creating a synergistic effect over time with the natural oxidation, polymerization, and degradation of the cold-natured polyphenols in tea. This design extends the cold-dispelling modification beyond the immediate neutralization during the kneading stage to a continuous process throughout the entire aging cycle. Attached Figure Description

[0035] The accompanying drawings, which are included to provide a further understanding of embodiments of the invention and form part of this application, do not constitute a limitation thereof. In the drawings:

[0036] Figure 1 This is a process flow diagram of the preparation method for compound tea products. Detailed Implementation

[0037] To make the objectives, technical solutions, and advantages of the present invention clearer, the present invention will be further described in detail below with reference to the embodiments and accompanying drawings. The illustrative embodiments and descriptions of the present invention are only used to explain the present invention and are not intended to limit the present invention.

[0038] Example 1

[0039] like Figure 1 As shown, a method for preparing a composite tea product is described. Mature, uniformly shaped, undamaged, insect-free, and mold-free loose-skinned tangerines are selected. After cleaning to remove surface dust and fruit wax, the upper part of the tangerines is rotary-cut to separate the tangerine cap and peel. The pulp and seeds inside the peel are then thoroughly removed to obtain a hollow peel that matches the size of the tangerine cap. Simultaneously, bitter tea cores are prepared. The refined bitter tea old leaves are filled into the cavity of the hollow peel. The tangerine cap is then repositioned to the rotary-cut opening of the hollow peel to complete the closure, resulting in a composite tea intermediate. The composite tea intermediate is then subjected to segmented drying and dehydration. After processing, it is naturally cooled to room temperature to obtain the finished composite tea product.

[0040] The above preparation method uses mandarin oranges as a carrier and flavor-harmonizing matrix. The warm, fruity aroma and mild flavor of the mandarin oranges systematically harmonize with the bitter and cold properties of bitter tea during brewing, achieving a balance between hot and cold properties. Simultaneously, the aroma of Sichuan red mandarin oranges effectively masks the bitterness of the tea, reducing sensory stimulation and improving palatability, thus broadening the product's target audience and application scenarios. Except for the high-temperature, short-time treatment of the bitter tea core to dispel cold, the overall preparation process employs a low-temperature processing logic, which reduces the degradation and loss of heat-sensitive functional substances while simultaneously preserving the volatile oils, flavonoids, and hesperidin in the mandarin oranges, as well as the active nutrients in the bitter tea.

[0041] The peel of this variety is rich in volatile oils, flavonoids, and hesperidin. It has a pungent and warm nature, with a pure and sweet aroma, lacking the harshness of young green peel. Using it as a carrier, it can effectively neutralize the bitter and cold properties of Kuding tea during subsequent brewing, softening the astringent and stimulating taste of the tea soup. At the same time, the mild aromatic qualities of the loose-skinned citrus peel can harmonize and blend with the aroma of Kuding tea, helping to improve the palatability of the finished product and making the overall tea more mellow and balanced. It is especially suitable for compound processing with tea raw materials that have a prominent bitter and cold nature.

[0042] In some embodiments of this application, during the refining process, fresh small-leaf bitter tea leaves with a lignification degree of more than 50% are selected as raw materials after harvesting and sorting. They are then blanched in boiling water for 30-60 seconds to promote the rapid dissolution of water-soluble cold substances and bitter grassy substances inside the leaves. After blanching, the material is taken out and spread thinly on a ventilated support surface for pre-cooling to remove the free moisture attached to the leaf surface and avoid the accumulation of cold due to stuffing. This reduces the basic cooling sensation and heavy bitterness of the raw material from the source, laying a suitable material state for subsequent heat processing steps.

[0043] After pre-cooling, the bitter tea materials immediately enter a high-temperature "cold-removing" process, using an iron wok (160-200℃, continuously stir-fried for 80-100 seconds). This continuous heat fully decomposes the cold-causing aldehyde components, effectively removing the raw material's original cold flavor. The cold-removing process must ensure sufficient heat intensity to avoid ineffective destruction of the cold-causing active substances, resulting in excessive retention of the raw material's cold properties, which can irritate the spleen and stomach after consumption. After high-temperature cold removal, the raw materials need to be cooled to below 40℃ before proceeding to the rolling process. This step utilizes residual heat to remove the cold properties while preserving the material's internal temperature, preventing the fiber tissue from shrinking and hardening after cooling, which would affect the subsequent penetration and diffusion of the blending liquid and the transformation process of internal substances.

[0044] During the rolling process, ginger-infused water is evenly applied, and mechanical kneading allows it to fully penetrate the fibrous tissue of the bitter tea leaves. The blending liquid, with its pungent and warm properties, neutralizes the inherent coldness of the material. The entire rolling process is conducted under sealed, temperature-controlled conditions. The residual heat from the cooling process, combined with the heat generated by friction during rolling, maintains a relatively stable system temperature, promoting the slow and gentle oxidative degradation of cold substances within the leaves, thereby gradually dissipating any remaining coldness. In this constant-temperature, sealed system, the continuous action of the ginger-infused water effectively reduces the irritation of the cold components. After this process, the total saponins and cold, irritating substances in small-leaf bitter tea are significantly reduced, while flavonoids, minerals, and polysaccharides are retained at a higher level.

[0045] The ginger-infused water is made by mixing ginger juice and drinking water in a specific ratio (1:20 by volume, at a temperature of 35-40℃). During the kneading process, the system temperature needs to be stably controlled at 30-35℃. After the kneading process, the bitter tea material is spread thinly in layers for gradient cooling to gradually remove the accumulated moisture and heat from the leaves, avoiding the adverse effects of moisture buildup on the flavor and properties. This ensures that the cold-dispelling and modifying effects achieved by the neutralization of ginger juice and the synergistic transformation of heat are stable, ultimately optimizing the overall flavor and quality of the material in a lasting way.

[0046] Ginger is pungent and warm in nature, rich in volatile active ingredients with warming properties such as gingerol and shogaol. During the hot kneading stage of Kuding tea, spraying warm ginger-infused water, through the mechanical squeezing and friction during kneading, allows the functional components of ginger to effectively penetrate the relatively dense fibrous structure of older Kuding tea leaves. The pungent and warm active substances in ginger can penetrate deep into the fibers of older Kuding tea leaves, interacting with the cold-natured substances through mechanisms such as physical adsorption or gentle oxidative polymerization, thereby achieving deep neutralization and modification of the cold-natured substances. Through the synergistic effect of the warm components of ginger and the cold components of Kuding tea at the physical and chemical levels, a dual neutralization effect can be achieved, contributing to an overall improvement in the effects of dispelling cold and enhancing quality.

[0047] After blanching, fixing, and rolling, the raw materials for Kuding tea must be spread out in thin layers and ventilated to prevent the accumulation of heat and cold energy. The raw materials, after being cooled to below 40℃, must be spread out to cool before rolling to avoid the leaves shrinking and hardening due to cooling. The cooling and conditioning process after rolling is particularly crucial. A gradient cooling method should be used for static heat dissipation, with the following parameters: a thickness of 2-3 cm, an ambient temperature of 20-25℃, and a cooling time of 2-3 hours. This process helps the warming functional substances of ginger to be stably preserved within the leaf fiber tissue, preventing the locking of cold components due to rapid cooling, thus ensuring the continuity and stability of the staged warming and conditioning effects.

[0048] The cooling time and the effect of cold-dispelling modification show an inverted U-shaped correlation. Cooling time less than 3 hours or rapid cooling will cause drastic contraction of leaf fibers, physically trapping cold components within the tissue structure, creating a rapid cooling and cold-locking phenomenon. The inability to fully dissipate heat and moisture will also create a stuffy environment, prompting reduction reactions of already degraded intermediate products, resulting in accumulated cold defects. Cooling time exceeding 3 hours will cause the leaves to easily absorb damp and cold media from the environment, leading to rehydration. Phenolic polymerization products will also undergo excessive oxidation and decomposition, generating free organic acids, resulting in flavor loss in the finished product. A gradient cooling range of 2-3 hours can achieve a dual fixation effect. In the first 0.5-1 hour, the material temperature gradually drops from 30-35℃ to 25℃, continuously completing the thermo-oxidative conversion, and residual cold substances continue to undergo auto-oxidative polymerization reactions. In the following 1-2 hours, the raw material temperature gradually approaches the environmental equilibrium temperature from 25℃, entering the stage of fixation and adsorption of warm components. The warm active substances of ginger, along with the natural contraction of the fibers, embed into the molecular skeleton of the small-leaf bitter tea leaves. Gradual cooling ensures that the warm components of ginger juice remain stably inside the leaf fibers, avoiding the drawback of rapid cooling that fails to neutralize the cold components.

[0049] After cooling, the Kuding tea material is slowly dried at a low temperature (drying temperature controlled at 45-50℃, continuous drying for 8-10 hours, until the finished product moisture content does not exceed 6%). Once the moisture content meets the standard, the material is sieved and sorted to obtain refined Kuding tea old leaf cores. These refined Kuding tea old leaf cores are then placed in a dedicated storage space (temperature 20-30℃, relative humidity 40-45%) with stable temperature and humidity for long-term constant temperature and humidity aging to promote the transformation and improvement of their internal quality. During the aging process, the cooled compound tea primary product is placed in a dedicated storage space with controlled temperature and humidity for aging for 12-24 months.

[0050] Synergistic mechanism of ginger in water and aging

[0051] The ginger-infused water introduced in this application during the rolling process has a function that is not limited to the immediate neutralization of the cold substances in the tea during the rolling process. Its deeper significance lies in the fact that it pre-builds a long-term property transformation engine for the subsequent aging process, which lasts for 12 to 24 months.

[0052] Under the action of kneading and extrusion, the pungent and warm active components such as gingerol and shogaol effectively penetrate into the fibrous tissue of old bitter tea leaves. During the aging stage, in a constant temperature and humidity storage environment (20-30℃, relative humidity 40-45%), these active substances do not rapidly volatilize or become inactive, but rather exhibit a continuous and slow-release characteristic, exerting a dual synergistic effect. First, these warm substances continuously exert a gentle and persistent thermodynamic disturbance on the residual cold substances within the fibers throughout the aging cycle, reducing the activation energy of their oxidation and polymerization reactions. Even under normal temperature storage conditions, the degradation rate of cold substances can be maintained at a level higher than natural oxidation. Second, the components in ginger juice can also undergo a non-enzymatic complexation reaction with the intermediate products produced during the oxidation of tea polyphenols, further decomposing the cold substances in the tea leaves. With these two pathways working together, the method of adding ginger juice achieves a better effect in dispelling cold and modifying the properties of the tea leaves over the same aging time than the traditional method without ginger juice. The quality evolution pattern during the aging process. The residual cold-natured substances in Kuding tea after the rolling process can undergo slow oxidation and polymerization reactions during long-term aerobic aging. As the aging period progresses, the content of these cold-natured substances gradually decreases, and the cooling sensation of the tea soup weakens accordingly. This process overcomes the limitation of traditional tea processing where the physical properties of the finished product are difficult to improve after drying. This allows the characteristics of Kuding tea to continuously evolve and improve during the storage period, achieving long-term quality enhancement.

[0053] During this process, multi-dimensional material property improvements are carried out simultaneously and in a coordinated manner: the cold substances in the old leaves of small-leaf bitter tea are gradually reduced, the tea nature transitions from cold to warm and smooth, and the flavor of the tea soup also loses its astringency and becomes mellow and smooth, ultimately achieving an overall leap in the internal quality of bitter tea.

[0054] It is particularly important to note that the aging period must be controlled within a reasonable range. If the time is insufficient, the tea's cooling properties will not be adequately modified, and the improvement in the tea's character will be limited. If the time is too long, it will easily lead to excessive loss of flavor substances, resulting in a deterioration in the taste of the finished product. Only within a suitable aging window can the fullness and mellowness of the tea soup be steadily improved, and the overall quality of the finished product be comprehensively optimized.

[0055] Gradient verification test of aging time

[0056] To further verify the critical effect, effective range, and peak quality change pattern of the aging process in dispelling cold, this invention specifically includes a comparative experiment with aging time gradients. The experiment covered a period of 0–36 months, with samples taken and tested every 3 months to systematically track the dynamic trajectory of tea property transformation and quality evolution during the aging process. The experimental results are detailed in Table 1.

[0057] 0 4.0 100 100 0 1 Insufficient period of dispelling cold 3 3.2 80 89 2.8 3.5 Insufficient period of dispelling cold 6 2.6 65 73 6 5 Insufficient period of dispelling cold 9 2.0 58 68.4 7.3 6.3 Critical transition period 12 1.8 35 55.8 8.5 8.9 Quality Leap Point 15 1.65 26 43.2 9.1 9.23 Quality Improvement Period 18 1.4 15 33.2 9.32 9.35 Quality Improvement Period 21 0.85 2 27.5 9.4 9.6 Quality Improvement Period 24 0.35 0.1 21.5 9.8 9.93 Optimal peak point 27 0.30 0.1 19 9.85 9.92 Quality Stabilization Period Table 1

[0058] Notes to the table above: This table adopts a 10-point sensory evaluation system, covering three indicators: coldness, overall palatability, and citrus peel penetration. The coldness and overall palatability data are the arithmetic mean ± standard deviation (standard deviation range 0.1~0.3) of scores given independently by five trained evaluators, using a double-blind evaluation method. Citrus peel penetration was quantitatively assessed by five tea tasters according to relevant clauses of GB / T23776 "Sensory Evaluation Methods for Tea". The relative content of coldness substances was calculated using the 0-month sample as 100%, determined by HPLC (referring to GB / T8313) after measuring the content of markers such as bitter glycosides. The above scores are based on the sensory evaluation results obtained from the self-designed experimental caliber of this application. All original data and statistical records are archived for future reference. Citrus peel penetration is used to assess the degree to which the aroma and active ingredients of citrus peel penetrate and integrate into the tea core; 0 points indicate no penetration, and 10 points indicate sufficient penetration.

[0059] A higher cold sensitivity score indicates a stronger cold stimulation; the content of volatile components and cold substances in ginger juice are expressed as relative percentages compared to the sample from month 0. The above scores are sensory evaluation results obtained based on the self-designed testing criteria of this application. Sensory evaluation was conducted in a clean sensory laboratory with the participation of no fewer than 10 trained reviewers. Samples were blind-labeled with three-digit random numbers, and the evaluation dimensions included cold sensitivity (1–10 points, 0 points indicating no stimulation, 10 points indicating strong stimulation) and overall palatability (1–10 points, 1 point indicating very poor, 10 points indicating excellent). Each sample was evaluated after being steeped in 300 mL of 95°C hot water for 8 minutes, and the scores were taken as the arithmetic mean, and were verified three times under the same conditions.

[0060] A controlled variable validation experiment on the synergistic effect of ginger blending with water and long-term aging:

[0061] To further clarify the independent contributions of the two processes, "mixing ginger with water" and "aging for 12-24 months," and whether their combination produces an additional gain of "1+1>2," this experiment employs a 2×2 factorial design, focusing on two factors:

[0062] Factor A: Ginger mixed with water and kneaded (present / absent)

[0063] Factor B: Aging (Present / Absent)

[0064] Four treatment groups were formed, corresponding to four conditions: "only ginger mixed with water and kneaded", "only aging", "neither" and "both", to systematically compare the differences in their effects.

[0065] To minimize external interference, the following control measures are implemented:

[0066] For groups that did not add ginger to the water, use an equal amount of drinking water at the same temperature (35-40℃) instead of ginger to replace the water, and perform the same kneading operation to avoid the influence of different liquid amounts, humidity or kneading methods on the results.

[0067] For the unaged group, samples were taken immediately after being dried in sections and allowed to cool naturally, and used as a baseline reference for "0 months of aging".

[0068] Apart from the two factors mentioned above, all raw materials, process parameters, and other operating conditions remain consistent.

[0069] The specific settings for the four groups are shown in Table 2 below:

[0070] ① No ginger kneading + no aging ② Ginger-infused + non-aged ③ No ginger kneading + 15 months aging ④ It contains ginger and has been aged for 15 months. Table 2

[0071] Each group has 3 parallel replicates, all using the same batch of raw materials, and the groups are randomly assigned to eliminate systematic errors caused by batch-to-batch differences in raw materials.

[0072] Synergy effect determination logic:

[0073] If the interaction between factor A and factor B is significant, and the measured results of group ④ are significantly higher than the predicted values ​​obtained by simply superimposing ①, ②, and ③;

[0074] Meanwhile, simple effects tests showed that the differences between ② and ④, and between ③ and ④ were both significant;

[0075] This indicates that there is a genuine "synergistic increase" between the mixing of ginger with water and the 15-month aging process, rather than an arithmetic sum of the effects of the two processes.

[0076] Sensory evaluation was conducted independently by five tea tasters within the factory who had received standardized training, using a double-blind method. Component testing was carried out by the factory's quality inspection center in accordance with national standards, and all test records, raw data, and other relevant information were archived for future reference.

[0077] The measured data are shown in Table 3 below (sensory comprehensive score is 100 points, and flavor richness is 10 points):

[0078] ① No ginger kneading + no aging 78.6±2.1 3.42±0.18 12.36±0.85 7.2±0.4 ②Ginger-infused + not aged 83.4±1.8 3.91±0.15 15.82±0.72 7.9±0.3 ③ No ginger kneading + aging for 15 months 85.2±1.5 4.18±0.12 18.64±0.66 8.3±0.3 ④ It contains ginger and has been aged for 15 months. 92.8±1.2 5.36±0.10 24.97±0.58 9.4±0.2 Table 3

[0079] Results of ANOVA and interaction test: Two-way ANOVA showed that the main effects of factors A and B on all the indicators examined were significant (P<0.01).

[0080] More importantly, the A×B interaction was highly significant across all four indicators:

[0081] Sensory composite score: F=8.42, P=0.006

[0082] Total volatile oil: F=11.37, P=0.002

[0083] Total amount of characteristic aroma components: F=9.86, P=0.003

[0084] Flavor richness: F=7.95, P=0.008

[0085] The results clearly show that the two factors are not simply superimposed, but rather have a stable synergistic effect.

[0086] Collaborative incremental quantitative verification (taking sensory comprehensive score as an example):

[0087] Simple superposition prediction value = ① + (② − ①) + (③ − ①) = 78.6 + (83.4 − 78.6) + (85.2 − 78.6) = 90.0 points

[0088] The measured score was 92.8 points, which is 2.8 points higher than the predicted score.

[0089] Synergistic incremental rate = (92.8 − 90.0) / (90.0 − 78.6) × 100% = 24.56%

[0090] Regarding total volatile oils:

[0091] Simple superposition predicted value = 3.42 + (3.91 − 3.42) + (4.18 − 3.42) = 4.67 mg / g

[0092] The measured value was 5.36 mg / g, which was 0.69 mg / g higher than the predicted value.

[0093] Synergistic incremental rate = (5.36 − 4.67) / (4.67 − 3.42) × 100% ≈ 55.2%

[0094] The total amount of characteristic aroma components and the richness of the flavor also show a consistent positive synergistic trend.

[0095] Simple effect test: Under no aging conditions, the sensory score of group ② with ginger kneading was 4.8 points higher than that of group ① without ginger kneading (P<0.01); under 15-month aging conditions, the sensory score of group ④ with ginger kneading was 7.6 points higher than that of group ③ without ginger kneading (P<0.001), indicating that the effect of ginger kneading in water was further amplified under the aging background. Reverse effect test: Under no ginger kneading conditions, aging increased the score by 6.6 points (P<0.01); under ginger kneading conditions, aging increased the score by 9.4 points (P<0.001), indicating that the effect of aging was also significantly enhanced under the background of ginger kneading in water.

[0096] Based on the above data analysis, the following conclusions can be drawn: Group ④ (with ginger kneading + 15 months of aging) was significantly superior to the other three groups in terms of sensory quality, volatile oil retention, enrichment of characteristic aroma substances, and flavor richness. The measured results were higher than the simple additive predicted values, and both the interaction and simple effect tests reached statistical significance. Therefore, a confirmed synergistic effect exists between ginger kneading with water and aging for 12–24 months.

[0097] To further verify the necessity of the cold-dispelling refining process of bitter tea cores and the indivisibility of the complete cold-dispelling process chain, this experiment set up a single-factor isolated comparison, as follows:

[0098] Experimental group T: Composite tea products prepared according to the method in Example 1.

[0099] Control A (C1): The cold-dispelling small-leaf bitter tea prepared by traditional process was used to replace the cold-dispelling tea core, and the other raw materials and process conditions were the same as those in experimental group T.

[0100] Comparison B (C2): Commercially available small green tangerine peels and commercially available small-leaf bitter tea are used together in the usual way.

[0101] The physicochemical index test results (mean ± standard deviation) of each treatment group are shown in Table 4 below:

[0102] Group T 18.6±0.8 12.4±0.6 5.4±0.1 Group C1 5.0±0.5 3.0±0.4 3.9±0.2 Group C2 3.2±0.1 2.3±0.1 3.8±0.2 Table 4

[0103] Apart from the factors considered, all other raw materials and processing conditions remained consistent across groups. Sensory evaluation was conducted independently by five uniformly trained tea tasters using a double-blind method, and component analysis was performed according to national standards. All samples were evaluated and tested after being steeped in 300mL of 95℃ hot water for 8 minutes.

[0104] In terms of sensory evaluation, the experimental group T significantly outperformed the two control groups in four dimensions: "warmth upon swallowing," "lasting aftertaste," "warmth in the trunk," and "preference from people with cold coughs." Among these, the differences in trunk warmth and preference from people with cold coughs were the most prominent, indicating that the cold-dispelling and refined processing plays an irreplaceable role in improving physical sensation and enhancing acceptance among people with cold coughs.

[0105] In terms of physicochemical properties, the dissolution rate of privetin in group T was (18.6±0.8) μg / mL, and that of dapoxetine was (12.4±0.6) μg / mL; in group C1, the dissolution rate of privetin was only (5.0±0.5) μg / mL, and that of dapoxetine was (3.0±0.4) μg / mL; in group C2, the dissolution rate of privetin was only (3.2±0.1) μg / mL, and that of dapoxetine was (2.3±0.1) μg / mL. Regarding pH, group T had a pH of 5.4±0.1, close to neutral to slightly acidic, with a mild taste; group C1 had a pH of 3.9±0.2, and group C2 had a pH of 3.8±0.2, indicating a significantly stronger acidity. All data are the mean ± standard deviation of three parallel experiments.

[0106] Comparative analysis showed that the only difference between group T and group C1 was whether the bitter tea cores underwent a cold-dispelling refining treatment. The dissolution rates of privetin [(5.0±0.5) μg / mL] and dextrin [(3.0±0.4) μg / mL] in group C1 were significantly lower than those in group T [(18.6±0.8) μg / mL and (12.4±0.6) μg / mL, respectively]. The warmth in the trunk and the preference of people with cold cough also decreased simultaneously. This indicates that the cold-dispelling refining process, consisting of blanching, high-temperature cold-dispelling, and mixing with ginger and water, plays a key role in promoting the dissolution of active ingredients in the old bitter tea leaves and reducing the cold stimulation. The main difference between group T and group C2 lies in the pre-treatment of the fruit shells. Group C2 did not undergo fruit shell cutting and softening treatment, resulting in a significantly higher residual citric acid content. The pH value of the brewing solution (3.8±0.2) was significantly lower than that of group T (5.4±0.1), and the smoothness of the taste was correspondingly reduced. This indicates that pre-treatment of the fruit shells is indispensable for reducing acid stimulation and improving the harmony of taste.

[0107] Example 2

[0108] A method for preparing a compound tea product involves selecting mature mandarin oranges, washing them twice with clean water to remove surface wax and attached impurities, then performing a rotary cutting operation on the upper part of the mandarin oranges to thoroughly clean the internal residual pulp; placing the separated mandarin orange cap and mandarin orange peel together in 42℃ warm water for 6 minutes to soften them, then taking them out and draining the water for later use.

[0109] Simultaneously prepare the raw material for Kuding tea cores, selecting old Kuding tea leaves with a lignification degree of over 50% from trees. After blanching and fixing, the leaves are sent to a drum cooling device at 160-200℃ for 80-100 seconds to cool. After cooling, the leaves are kneaded while still warm for 4 minutes to shrink the leaf strips. After kneading, the leaves are transferred to a ventilated and cool environment to cool for 2-3 hours. The cold nature of the raw material is moderated by natural resting. Then, the leaves are dried at 50℃ for 8-10 hours, controlling the final moisture content of the material to not exceed 6%. After sieving to remove coarse particles, the leaves are ready for use.

[0110] The obtained bitter tea cores are filled into the cavities of citrus peels, with the filling density controlled at 70-80%. The citrus cap is then repositioned to the cut opening in the peel, and the cap and opening are sealed by physical pressing, resulting in a composite tea intermediate. The sealed composite tea intermediate is placed on a drying rack and dried using a segmented gradient low-temperature drying process. First, it is dried at 45℃ for 3-4 hours to achieve shape setting and aroma solidification, then the temperature is increased to 50℃ for 5-6 hours to achieve deep dehydration. Ventilation and dehumidification are maintained throughout the drying process to prevent excessive local humidity from causing quality deterioration. After drying, the material is removed and allowed to cool naturally to room temperature.

[0111] Finally, the cooled finished products are screened, and unqualified products with damage or off-odors are removed. The finished products are then individually sealed in packaging. The compound tea product prepared in this embodiment has a rich and harmonious aroma of red tangerines. After brewing, the tea soup is clear and bright, the original bitterness is weakened, and the overall taste is balanced in terms of hot and cold properties. When drinking it, it provides a soothing and refreshing sensory experience. At the same time, it retains a large amount of volatile oils, flavonoids, hesperidin from the red tangerine peel, and active nutrients from bitter tea, achieving a synergistic unity between drinking taste and health benefits.

[0112] Example 3

[0113] A method for preparing a compound tea product involves selecting mature, loose-skinned tangerines and soaking them in 40℃ warm water for 8 minutes to soften them. After draining, the tangerine leaves are used. After blanching and fixing, the leaves undergo a high-temperature cooling treatment at 160-200℃ for 80-100 seconds. After cooling, the leaves are spread to cool to below 40℃ and kneaded while still warm for 5 minutes. The kneaded leaves are then transferred to a cool, ventilated place to cool for 2-3 hours to complete the conditioning and cooling process. Finally, the leaves are dried at 50℃ for 8-10 hours, ensuring the moisture content does not exceed 6%. The refined bitter tea cores are then filled into the cavities of the tangerine peel, with a packing density of 70-80%. After repositioning the tangerine cap, the cap and the cut opening are sealed by physical pressing.

[0114] The subsequent segmented drying process remains the same as in the aforementioned embodiments, and the remaining preparation steps are performed in accordance with the aforementioned process.

[0115] The composite tea product prepared in this embodiment has a fresh and bright citrus fruit aroma, a clear and refreshing tea soup after brewing, excellent brewing resistance, and a clean and harmonious overall taste, making it suitable for daily drinking scenarios for clearing heat and maintaining health.

[0116] Comparative Example 1

[0117] This product, made using conventional techniques, is a Pu-erh tea filled with small green tangerine peels as a carrier and ripe Pu-erh tea as the filling base. The process involves filling, sealing, and drying. The resulting tea has a sweet, cloying, and heavy flavor, and its nature is warming and drying. It lacks the properties of clearing heat and reducing internal fire, and drinking it after a high-fat diet can easily cause a greasy feeling, thus limiting its suitability for certain groups and occasions.

[0118] Traditionally, the peel of small green tangerines is derived from the skin of immature young fruits. It has a high content of astringent substances and is rich in astringent volatile oils, resulting in a pronounced pungent and astringent taste. If this peel is directly used to fill bitter tea in a compound preparation, the inherent astringent and pungent components of the peel will have a synergistic effect with the cold and bitter components of the bitter tea itself. This will not only further amplify the bitterness and astringency of the tea soup but also significantly exacerbate the cold irritation to the gastrointestinal tract, making it difficult to achieve the goals of reducing bitterness, neutralizing coldness, and harmonizing flavor. This formulation method clearly deviates from the process requirements for improving and modifying bitter tea. Therefore, there are currently no mature products that directly combine small green tangerine peel with bitter tea, the fundamental reason being the aforementioned incompatibility.

[0119] Compared with the traditional young green tangerine peels mentioned above, this invention uses the peel of loose-skinned tangerines (Sichuan red tangerines / ancient red tangerines) as a composite carrier, which has the following advantages: First, it has a low content of astringent substances and mild and pure volatile aroma components, presenting a sweet and mellow fruit aroma without the drawback of being spicy and irritating; Second, the tangerine peel has a mild medicinal property, and has the effects of regulating qi and strengthening the spleen, harmonizing the stomach and regulating the middle jiao, which can accurately buffer and neutralize the bitter and cold nature of bitter tea, effectively weakening the bitter and astringent stimulation of the tea soup and reducing the cold discomfort of the gastrointestinal tract.

[0120] This invention, while achieving a balance between cooling properties and palatability optimization, fully preserves the core effects of bitter tea in clearing heat, reducing inflammation, moisturizing the throat, and relieving greasiness. It achieves a technical balance of "mild and neutral without being greasy, and dispelling cold and modifying properties without compromising efficacy." It overcomes the shortcomings of traditional small green tangerine products when combined with bitter tea, such as lack of efficacy, flavor conflict, and insufficient compatibility, and provides a feasible path for improving the quality of bitter tea compound products.

[0121] Comparative Example 2

[0122] When brewing old bitter tea leaves directly, the bitter functional components dissolve too quickly, resulting in a noticeably bitter and astringent tea soup with a strong cold nature. It is also quite irritating and can easily cause gastrointestinal discomfort after drinking, making it less palatable and limiting its acceptance by consumers.

[0123] Effect Comparison and Creativity Analysis

[0124] Compared with the above comparative examples, the composite tea product provided by this invention can specifically overcome the core shortcomings of the two existing types of products. On the one hand, by utilizing the flavor harmonization and property balance effect of the tangerine peel carrier, it effectively alleviates the problems of strong bitterness and excessive coldness of old leaves in pure bitter tea, significantly improving the smoothness of the taste and its adaptability in various drinking scenarios. On the other hand, using bitter tea as the inner filling tea base, it endows the finished product with the functional characteristics of refreshing and degreasing, making up for the limitations of traditional Pu'er-filled small green tangerine tea, which is too warm and dry and lacks the effect of clearing heat and regulating. No exogenous binder-like auxiliary materials are introduced in the entire preparation process, and the low-temperature processing path simultaneously ensures the retention of flavor substances and active nutrients, achieving a good balance between taste experience, functional efficacy and drinking safety, resulting in excellent overall product performance.

[0125] Furthermore, in response to the current industry practice of adding glucose to commercially available bitter tea leaves to mask bitterness, this invention eliminates the need for exogenous flavoring agents. It achieves bitterness reduction and neutralization of coldness solely through the synergistic combination of natural components from the fruit shell and the tea base. This invention demonstrates significant technological advancements in terms of raw material utilization efficiency, formula cleanliness, and health benefits.

[0126] In summary, this invention overcomes the technical defects of existing small green tangerine products, such as being too warm and dry, pure bitter tea being bitter and cold, and relying on exogenous flavoring agents, by using a specific combination of tangerine peel and bitter tea. It achieves synergistic optimization between flavor, efficacy and safety, and has outstanding substantive features and significant progress.

[0127] Example 4

[0128] A composite tea product includes a loose-skinned tangerine peel, old bitter tea leaves filled into the hollow cavity of the peel, and a tangerine cap that is fitted over the spirally cut opening of the peel. The tangerine cap and the spirally cut opening are sealed by physical pressing. This composite tea product is prepared by the aforementioned method. After brewing, the tea soup has a weakened bitterness and astringency, a balanced cold and hot nature, and a harmonious blend of fruit and tea aromas, making it suitable for daily health-preserving drinking.

[0129] Example 5

[0130] As an alternative implementation method, the bitter tea core can also be prepared by the following second method, which includes the following steps.

[0131] Raw material selection: Old leaves of Kuding tea with a lignification level of 50% or higher are selected as the processing raw material. Leaves in this range have well-developed fiber tissue and a balanced ratio of cellulose to lignin, providing both the structural strength to support the finished product and the elastic deformation space to accommodate subsequent rolling, shaping, and aging. After harvesting and sorting, moldy or impurity-containing substandard products are removed before entering the processing flow.

[0132] Withering process: The sorted bitter tea leaves are evenly spread on a clean withering mat or a special withering trough, with a thickness of 3-4 cm. Indoor natural withering is used, and the leaves are turned evenly 2-3 times during the withering process to ensure a consistent rate of water loss. Withering is stopped when the moisture content of the leaves drops to 30-40%, the leaves become soft, the freshness fades, and the stems become soft. The withering time is controlled to be 12-15 hours.

[0133] This process reduces leaf cell turgor pressure through natural water loss, transforming the fibrous tissue structure from a rigid to a flexible state and enhancing the physical plasticity of the leaves. No high-temperature treatment is introduced throughout the process, effectively preventing the degradation and loss of heat-sensitive active ingredients. Simultaneously, the withering process involves the activation of endogenous enzymes and a series of hydrolysis reactions, which can initially degrade some large-molecule bitter and astringent substances, optimizing the base flavor of the tea infusion. Maintaining a moisture content between 30% and 40% achieves optimal rolling suitability. Excessive moisture content easily causes juice to overflow during rolling, while insufficient moisture content increases leaf brittleness, making the leaves prone to crumbling into powder during rolling; both are detrimental to the formation of high-quality tea cores.

[0134] Rolling Process: A rolling machine is used to roll the withered material, following a gradient pressure principle of light rolling, heavy pressure, and light rolling again. The total rolling time is controlled to be 30-50 minutes, alternating between gentle rolling and heavy pressure rolling. During the rolling process, ginger-infused water is evenly sprayed onto the material. This ginger-infused water is prepared by mixing ginger juice and drinking water at a volume ratio of 1:20, with the liquid temperature controlled at 35-40℃. The amount of ginger-infused water sprayed is 3-8% of the fresh weight of the material, applied evenly in 2-3 applications. After each application, rolling continues for 3-5 minutes to promote the full penetration of ginger juice into the leaf fiber tissue. The appropriate degree of rolling is achieved when the leaves are rolled into strips and the cell tissue breakage rate is above 50%.

[0135] This process uses mechanical compression to moderately break down the leaf cell wall structure, causing intracellular contents to be released and evenly distributed on the leaf surface. This provides a reaction interface for the polyphenolic substrate to fully contact with oxygen and enzymes in subsequent fermentation processes. A gradient pressure mode is used to address the coarse and stiff characteristics of older leaves. Initially, gentle kneading gradually softens the leaves to adapt them to the material; intermediate pressure effectively breaks down cells; and final gentle kneading shapes the leaf strands. This maximizes the balance between cell breakdown efficiency and strand integrity, avoiding excessive leaf breakage caused by continuous heavy pressure.

[0136] Crucially, the rolling process couples with an exogenous warming and cold-dispelling modification mechanism. The gingerol and shogaol, among other pungent and warming active components in ginger, penetrate deeply into the dense fibers of mature bitter tea leaves through the rolling and extrusion action. It is speculated that this interaction with cold-natured substances may occur through physical adsorption or gentle oxidative polymerization, achieving deep neutralization of these substances from within the fiber tissue. This warming and harmonizing effect synergistically enhances the oxidative degradation effect of the subsequent fermentation process. The cold-dispelling process is initiated during the rolling stage, while the fermentation stage drives further transformation and degradation of residual cold-natured substances at the molecular level. This dual effect enhances the cold-dispelling and quality-improving effect. Unlike existing technologies that simply mix ginger and tea leaves for fermentation or add ginger pieces during rolling, this process uses a multi-stage atomized spray combined with rolling penetration. This allows the warming components to penetrate directionally into the fiber tissue, achieving deep integration with the mature leaf fiber tissue, rather than surface adhesion or simple mixing. This results in a more profound and lasting cold-dispelling modification effect.

[0137] Fermentation process: After kneading, the materials are piled up in layers 20-30cm thick for fermentation. The ambient temperature is controlled at 28-35℃, and the core temperature is maintained at 38-45℃ by relying on the natural heating effect of the pile. The relative humidity is kept above 90%. The total fermentation time is controlled at 4-6 hours. The fermentation endpoint is determined by the leaves turning reddish-brown, the grassy smell completely dissipating, and the aroma of mature tea emerging.

[0138] Under suitable temperature and humidity conditions, this process drives the enzymatic oxidation and non-enzymatic auto-oxidation polymerization of residual cold-natured substances in the leaves. The hydroxyl groups of polyphenols are oxidized to quinone intermediates, which further polymerize to form large molecular complexes. This effectively reduces the monomer content of cold-natured substances and their direct reactivity with the oral mucosa and gastrointestinal tract, weakening the bitterness and astringency of the tea and its cold nature, thus achieving an initial transformation of the tea's properties from cold to mild. Simultaneously, the warm-natured components of ginger, introduced during the rolling stage, are continuously released in the warm and humid fermentation environment, synergistically matching the oxidation process over time, further consolidating the effect of dispelling cold and modifying the tea's properties. Precise matching of the layer thickness and the core temperature is crucial for controlling this process. If the layer is too thin, the pile temperature will be insufficient, resulting in a low oxidation rate; if the layer is too thick, the pile temperature will be too high, easily leading to abnormal fermentation and the production of a sour, rancid odor. A fermentation window of 4–6 hours achieves the optimal balance between oxidation conversion efficiency and flavor quality preservation.

[0139] Drying process: After fermentation, the material is transferred to drying equipment for segmented drying: the temperature is controlled at 45-50℃, and drying continues for 8-10 hours. The first stage is the initial drying and shaping stage, and the second stage is the full drying and dehydration stage, continuing drying until the moisture content of the finished product is no higher than 6%. Good ventilation and dehumidification conditions are maintained throughout the drying process to promptly remove saturated moisture generated in the drying environment.

[0140] This process employs a segmented drying mode using low-temperature slow drying. While removing free moisture from the material, it effectively avoids defects such as leaf surface hardening, internal moisture retention, and strip shrinkage and deformation caused by high-temperature rapid drying. Compared with the existing technology of rapid drying with hot air above 100℃, this low-temperature slow drying process can reduce the thermal degradation loss of flavonoids, polyphenols, and amino acids in bitter tea, ensuring the product's efficacy and value. In the initial drying stage, continuous hot air circulation achieves gradual water loss and shape fixation of the material, while locking in the kneading and shaping of the strips, allowing the flavor substances formed during the fermentation stage to be fully preserved and further transformed and harmonized. In the final drying stage, the free moisture in the system is removed to the safe storage standard, effectively inhibiting microbial growth and enzymatic deterioration reactions during storage.

[0141] Aging process: The dried material is placed in a dedicated storage space with stable temperature and humidity, clean and well-ventilated, and free of odor pollution for long-term aging. The aging environment temperature is controlled at 20-30℃, and the relative humidity is controlled at 40-45%. The aging period is set at 12-24 months. During the aging process, the condition of the tea is inspected regularly to prevent it from getting damp and moldy.

[0142] The aging stage is the core process driving the leap in quality of old leaves and cores of Kuding tea. During the 12-24 month constant temperature and humidity storage process, the incompletely transformed cold substances remaining inside the material undergo a slow aerobic oxidation and polymerization reaction, and their content decreases systematically with the aging process, continuously weakening the cold stimulation of the tea soup. More importantly, the warm active ingredients of ginger (gingerol, shogaol, etc.) that penetrate and remain inside the leaf fibers through the kneading process with ginger juice do not become inactive due to drying or storage during the long-term aging process, but are continuously released at an extremely slow rate, forming a built-in, mild cold-dispelling power source. These warm components gradually neutralize the residual cold substances over a long period of time, while forming a long-term synergistic effect with the natural oxidation and degradation process of the cold substances. The two interact and work together, so that the transformation of the tea's nature from cold to warm is no longer limited to the immediate neutralization at the time of kneading, but is extended into a continuous evolution process throughout the entire aging cycle. In addition, flavor precursors undergo esterification, condensation and other reactions to become more mellow and harmonious, gradually transforming the tea soup from astringent and rough to mellow and smooth.

[0143] This aging mechanism overcomes the shortcomings of traditional tea processing, where the physical properties of the finished product are difficult to improve after drying, achieving a continuous positive evolution of the tea core's properties during the storage period. Compared with existing short-term cellar aging processes, this aging process has clearly defined temperature and humidity control parameters and a longer action period. Its core function is not limited to flavor mellowing, but also relies on the active components pre-implanted during ginger juice kneading to drive the continuous and deep degradation of cold substances, completing a deep transformation of physical properties. In other words, the introduction of ginger juice during kneading sets the stage for aging, while the aging process releases this potential energy into a gradual modification effect lasting 12 to 24 months. The two constitute a complete technical closed loop of instantaneous introduction and long-term release.

[0144] The aging period follows the principle of optimal control: less than 12 months results in insufficient release of active ginger components and incomplete modification of cold properties, leading to limited quality improvement; more than 24 months results in excessive loss of flavor substances and a thinner tea flavor. Only within the suitable range defined by this invention can the fullness and mellow texture of the tea soup be steadily improved, comprehensively optimizing and upgrading the internal quality of Kuding tea. It should be noted that the withering, rolling, and fermentation process described in this embodiment are parallel alternative implementation methods to the aforementioned blanching, high-temperature cold-dispelling, and ginger-infused water kneading process, and can be selected according to the specific characteristics of the raw materials.

[0145] The specific embodiments described above further illustrate the purpose, technical solution, and beneficial effects of the present invention. It should be understood that the above description is only a specific embodiment of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A compound tea product, characterized in that, include: The fruit shell is made from the peel of a mandarin orange and has an internal cavity with one end open. The tea core is filled into the cavity. The tea core is made from bitter tea raw material through a cold-dispelling and refining process. The cold-dispelling and refining process includes at least high-temperature cold-dispelling and kneading with ginger and water. The fruit cover is placed on the opening.

2. The composite tea product according to claim 1, characterized in that, The loose-skinned tangerine is Sichuan red tangerine or ancient red tangerine; the raw material of the bitter tea is old bitter tea leaves with a lignification degree of more than 50%; the cold-dispelling and refining process also includes blanching and fixing before the high-temperature cold-dispelling process.

3. The compound tea product according to claim 1, characterized in that, The compound tea product is obtained through an aging process, which involves aging for 12 to 24 months in an environment with a temperature of 20 to 30°C and a relative humidity of 40 to 45%.

4. The compound tea product according to claim 1, characterized in that, The ginger-infused water is prepared by mixing ginger juice and drinking water at a volume ratio of 1:

20.

5. The compound tea product according to claim 1, characterized in that, The high-temperature cold dispelling process is carried out at 160–200°C for 80–100 seconds.

6. The compound tea product according to claim 1, characterized in that, The tea core is filled into the cavity with a compactness of 70-80%, and the opening of the fruit cap and the fruit shell is sealed by physical pressing.

7. The compound tea product according to claim 1, characterized in that, The fruit shell and the fruit cap are soaked in warm water at 40-45°C for 5-8 minutes to soften them before filling with the tea core.

8. A method for preparing a compound tea product, characterized in that, Includes the following steps: Fruit shell processing steps: Take mature loose-skinned tangerines, the mature loose-skinned tangerines being Sichuan red tangerines or ancient red tangerines, and separate the fruit cap and the hollow fruit shell; Tea core preparation steps: The raw material of bitter tea is subjected to a cold-dispelling and refining process to obtain tea core. The cold-dispelling and refining process includes at least high-temperature cold dispelling and kneading with ginger and water. Filling steps: Fill the tea core into the cavity of the fruit shell, and cover the fruit cap with the opening of the fruit shell to obtain a composite tea intermediate; Drying step: Drying the composite tea intermediate; and aging step: Aging the dried composite tea intermediate.

9. The method for preparing the composite tea product according to claim 8, characterized in that, The raw material for Kuding tea is old Kuding tea leaves with a lignification degree of greater than 50%; the cold-dispelling and refining process also includes blanching and fixing before the high-temperature cold-dispelling process, wherein the blanching and fixing process involves immersing the raw material of Kuding tea in boiling water for 30 to 60 seconds.

10. The method for preparing the composite tea product according to claim 8, characterized in that, The temperature for the high-temperature cooling process is 160-200℃, and the duration is 80-100 seconds. After the cooling process is completed, the raw materials are spread out to cool down to below 40℃ before entering the kneading process.

11. The method for preparing the composite tea product according to claim 10, characterized in that, The ginger-infused water mixing process involves spraying ginger-infused water onto the material during the kneading process. The ginger-infused water is prepared by mixing ginger juice and drinking water at a volume ratio of 1:20, with a temperature of 35-40°C. The ginger-infused water is then kneaded and squeezed to allow it to penetrate into the fibers of the raw material. After the kneading process is completed, the material is placed in a ventilated and cool environment and left to stand for 2-3 hours.

12. The method for preparing the composite tea product according to claim 8, characterized in that, In the filling step, the compactness of the tea core is controlled at 70-80%; after the fruit cap is returned to the opening, the fruit cap and the opening are sealed by physical pressing; the drying step adopts a segmented drying operation mode, the first stage is dried at 45℃ for 3-4 hours, the second stage is dried at 50℃ for 5-6 hours, and ventilation and dehumidification are maintained throughout the process.

13. The method for preparing the composite tea product according to claim 8, characterized in that, In the fruit shell processing step, before filling the tea core, the fruit cap and the fruit shell are soaked in warm water at 40-45°C for 5-8 minutes to soften them, and then drained for later use.

14. The method for preparing the composite tea product according to claim 8, characterized in that, The aging process involves aging the dried composite tea intermediate in an environment with a temperature of 20–30°C and a relative humidity of 40–45% for 12–24 months.

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