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Spice tea leaf and preparation method

A technology for spice and black tea, applied to the field of spice tea base and preparation, can solve the problems of single taste, unstable tea taste style, etc., and achieve the effects of simple preparation method, enhanced immunity and outstanding aroma

Inactive Publication Date: 2019-04-05
文彦然
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems in the prior art that the tea base of a single type of tea has a single taste after blending and the taste style of different batches of tea is unstable, one of the purposes of the present invention is to provide a spiced tea base

Method used

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  • Spice tea leaf and preparation method

Examples

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Effect test

Embodiment 1

[0049] This example provides a spiced tea base, including black tea and spices, the mass ratio of the black tea and spices is 25:50.

[0050] Among them, the black tea is a mixture of Dianhong, Qihong and Kenya black tea in a mass ratio of 1:1:1.

[0051]The spices include the following raw materials in parts by weight:

[0052] 15 parts basil leaves, 15 parts cinnamon, 5 parts cardamom, 3 parts sage.

Embodiment 2

[0054] This example provides another spiced tea base, including black tea and spices, the mass ratio of black tea and spices is 40:70.

[0055] Among them, the black tea is a mixture of Dianhong, Qihong and Kenya black tea in a mass ratio of 1:1:3.

[0056] The spices include the following raw materials in parts by weight:

[0057] 25 parts basil leaves, 20 parts cinnamon, 10 parts cardamom, 10 parts sage.

Embodiment 3

[0059] This example provides a spiced tea base, including black tea and spices, the mass ratio of the black tea and spices is 32:60.

[0060] Among them, the black tea is a mixture of Dianhong, Qihong and Kenya black tea in a mass ratio of 1:1:2.

[0061] The spices include the following raw materials in parts by weight:

[0062] 20 parts basil leaves, 17 parts cinnamon, 7 parts cardamom, 6 parts sage.

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Abstract

The invention provides a spice tea leaf. The spice tea leaf comprises black tea and spices, wherein the mass ratio of black tea to spices is (25-40):(50-70). The spice tea leaf provided by the invention is used for solving the problems in the prior art that the blended tea sold in the market at present has light fragrance, single taste and no unique flavor and that a single tea is easy for being influenced by such factors as weather and season, so that the quality is unstable. The spice tea leaf provided by the invention has the characteristics of tasting unique, being strong in fragrance, being capable of promoting memory of consumers for blended tea, and having high market competitiveness; all the spice components are reasonably blended and complement each other; the blended tea preparedfrom the spice tea leaf has a special fragrance; due to the reasonable blending of spices, the special fragrance of black tea is more obvious; tea soup is refreshing and cool; tea fragrance is strong; consumers will not be bored with the tea after long-term drinking. Besides, a preparation method for the spice tea leaf is simple; no complex or high-cost equipment is required in production; preparation cost is low.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to spiced tea base and a preparation method. Background technique [0002] As a traditional health drink, tea is very popular. With the diversified development of the tea industry, market demand is also constantly changing, and the market consumption share of blended tea continues to rise. Blended tea, also known as a blended tea drink, is a tea drink made by shaking or blending tea leaves as the main body, adding one or more of the ingredients such as fruit juice, sugar milk, essence, edible acid, flowers and even Chinese herbal medicines , including fruit tea, milk tea and iced cold brew tea. [0003] At present, commercially available blended teas usually use traditional single teas as tea bases, such as Lapsang Souchong, Tieguanyin, green tea, etc. The teas made by these traditional processing techniques have a fresh and elegant aroma and taste, and are sui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 文彦然
Owner 文彦然
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