The invention provides a fragrant aromatic tea base, which mainly comprises base tea and spices. The base tea is a mixture of black tea and Pu'er tea in a specific proportion. The invention also provides a preparation method of the fragrant aromatic tea base. The present invention solves the problems of single flavor tea bottom in the prior art, such as single taste, unstable taste style of different batches of tea, and unhealthy additives. All the tea bases are prepared by natural spices without any chemical additives, which are safe and suitable for both young and old. They can be directly brewed and drinked in a clear way, or can be used as additives. After mixing into milk tea and other forms of drinking, the spices of each component are reasonably compatible and complement each other. At the same time, the blended tea produced by it has special aroma. Because of the reasonable compatibility of spices, the characteristic fragrance of Zhengshan small black tea is more obvious. The tea soup is fresh and refreshing, and the tea feeling is strong. Long-term drinking has the effect of reducing fat and nourishing stomach, which is beneficial to health.
【技术实现步骤摘要】
馥郁香料茶底及制备方法
本专利技术属于食品加工
，具体涉及馥郁香料茶底及制备方法。
技术介绍
茶叶作为传统的保健饮料，深受人们喜爱。随着茶行业的多元化发展，市场需求也在不断发生变化，调饮茶的市场消费份额持续走高。调饮茶又称调配型茶饮料，是以茶叶为主体，添加果汁、糖奶、香精、食用酸、花草甚至中草药等配料中的一种或几种，经过摇制或调和而成的茶饮料，包括水果茶、奶茶和冰滴冷泡茶等。一方面，目前市售调饮茶通常使用传统单一茶类作为茶底进行调制，如正山小种、铁观音、绿茶等，这些传统加工工艺制成的茶叶其香气滋味清新淡雅，适合清饮，然而用其与牛奶、水果等风味口感较重的辅料搭配后，调制出来的饮品香气较淡，口感单一，口腔刺激程度弱，记忆点模糊，无独特风味，且单一茶类极易受到天气、季节等因素影响，各批次茶叶口感风味无法统一，不稳定性明显；另一方面，单一茶类运用在调饮中，成本较高，且容易出现仿制品，经济效益受到影响；再者，现有的调饮茶大多添加有较多种类的食品添加剂，长期饮用不利于身体健康。因此，仍需开发一种新的香料茶底。
技术实现思路
为解决现有技术中，单一茶类的调饮茶茶底存在调配后口...
【技术保护点】
1.馥郁香料茶底，其特征在于，包括基底茶和香料，所述基底茶包括以下重量份计的原料：红茶15～25份，普洱茶35～55份。
【技术特征摘要】
1.馥郁香料茶底，其特征在于，包括基底茶和香料，所述基底茶包括以下重量份计的原料：红茶15～25份，普洱茶35～55份。2.根据权利要求1所述的馥郁香料茶底，其特征在于，还包括重量份计的咖啡因1～5份。3.根据权利要求1或2所述的馥郁香料茶底，其特征在于，所述红茶为正山小种。4.根据权利要求1或2所述的馥郁香料茶底，其特征在于，所述普洱茶为普洱熟茶，所述普洱熟茶的陈期大于5年。5.根据权利要求1或2所述的馥郁香料...
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