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Publishing Language: Chinese

Innovation and Development of Products and Raw Tea in Novel-tea Beverages

Qunxian HE1, Longxin LUO1(), Weiyang WAN1,2, Peihong LI1, E XU1, Heyuan JIANG2
Shenzhe Shenbao Cheng Tech.Co., Ltd., Shenzhen 518063, China
Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory of Tea Processing Engineering, Hangzhou 310008, China
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Abstract

As the novel tea beverage industry rapidly grows, the demand for raw tea continues to rise. Based on market research, this paper presents the main categories, characteristics, and application scenarios of novel tea used in novel tea beverages. It also highlights technological advancements in tea variety cultivation, primary and deep processing and blending techniques. Furthermore, the paper discusses the future development direction of tea enterprises, providing insights for the high-quality development of the traditional tea industry.

Keywords

Novel tea beverageRaw teaInnovative technologiesIndustrial development
CLC number: TS272 Document code: A Article ID: 2095-0306(2024)03-0040-04

References

[15]

ZHANG Y B, XIONG Y F, AN H M, et al. Analysis of volatile components of jasmine and jasmine tea during scenting process[J]. Molecules, 2022, 27(2): 479.

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China Tea Processing
Volume 2024 Issue 3,
September 2024
Pages 40-43
DOI: 10.15905/j.zgcyjg.2095-0306.2024.03.07
Cite this article:
HE Q, LUO L, WAN W, et al. Innovation and Development of Products and Raw Tea in Novel-tea Beverages. China Tea Processing, 2024, 2024(3): 40-43. https://doi.org/10.15905/j.zgcyjg.2095-0306.2024.03.07
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