Basic principles of tea blending

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Tea mixing can not only start from improving product quality. In recent years, the tea garden area and tea production are on the rise, the tea inventory is increasing year by year and the inventory pressure is huge, and the problem of old tea accumulation is becoming more and more difficult, while new tea products appear slowly on the market and the product form is relatively simple. It can not meet the material and spiritual and cultural needs of consumers. On the basis of market research, explore consumer demand, precise positioning, refining selling points, to digest inventory and meet market demand as the starting point, providing more possibilities for tea blending. In recent years, tea blending is no longer limited to the same tea category, in order to enrich tea products and meet the diversified needs of the market, multi-tea combination blending and reprocessing tea blending products have gradually entered the public vision. || The combination of multiple teas and tea with other plants is different from the combination of a single tea. The purpose of combining multiple teas is more to develop new products to meet the diversified needs of consumers. Using white tea as the main raw material to mix Congou black tea can not only retain the sweet taste of white tea, but also increase the caramel taste of mixed tea. Tieguanyin can increase the fragrance of orchids and glutinous rice, and the proportion of tea mixing is 15% to 25%. By combining a certain proportion of green tea and oolong tea in the same batch with the same machine, a new tea with the effect of weight loss and fat reduction can be developed. In addition, there are a variety of different tea and plant roots, stems, leaves, flowers, fruits and other organs mixed into the tea drink. Chrysanthemum was processed by different innovative technology and mixed with tea. It was found that the flavonoid content and free radical scavenging ability of chrysanthemum were the highest after withering, fermentation and drying, and the quality was better when mixed with Qihong and white tea.
Some scholars have found that in the mixing of Fujian Jasmine tea, the main ingredients are mainly Mindong raw materials with delicate tea and strong fragrance, supplemented by the raw materials from northern Fujian with strong taste and strong aroma, so as to achieve the complementary appearance and inner quality and stabilize the quali
With the development of industry technology and equipment, the technology and quality of tea mixing have been significantly improved, and intelligent and automated mixing equipment has appeared, but the current finished tea mixing still relies more on the sensory review of experts, personal subjectivity is strong, and there are some problems to be solved. (1) There may be many ways to mix the same batch of tea raw materials, and it is difficult to achieve a unified standard; The finished tea was mixed through the review, and other indicators such as the contents of the mixed tea could not be consistent with the standard sample. (2) The current research on tea blending still focuses on the research on the blending raw materials themselves, lack of related industrial integration, and the blending utilization rate of tea machinery and new technologies has not reached a high level, which greatly affects the development of tea blending technology. (3) There are certain limitations in the research of tea blending, which mainly focuses on specific black tea and oolong tea, without cross-region and varietal research, which affects the development of tea blending technology in China. (4) Some businesses put poor tea raw materials into the product to seek profits, such as in the mixing of jasmine tea, a large number of flower pieces into the finished tea, so that consumers talk about the color change, that the mixing is a bad means of shoddy, and excessive pursuit of pure tea. This concept is unfavorable to the development of blended tea and needs to be actively guided.