Effect of Different Tea Bases on Fruit Tea Quality—A Case Study of Orange Tea

To investigate the influence of different types of tea base on the quality of fruit tea in modern tea beverage, the experiment used eight types of tea bases: floral green tea, premium green tea, light-aroma Minnan oolong, Minbei oolong, Gongmei, white peony, innovative black tea, and traditional black tea. Fengjie Navel Orange was selected as raw material to make fruit tea. Sensory evaluations were conducted on both tea bases and the fruit teas, and the correlation between biochemical composition of the base tea and the quality of the fruit tea was analyzed. The correlation between the biochemical composition of the base tea and the quality of the fruit tea was analyzed. The results showed that the sensory quality score of fruit tea was mainly affected by the aroma and taste of the tea base. Light-aroma Minnan oolong, floral green tea and premium green tea were found to be more suitable for blending fruit tea, yielding high quality scores. The content of tea polyphenol and water-soluble substances in the tea base was closely related to the sensory quality of the fruit tea.