Exploration of the Tea Salt Preparation Process and Flavor Analysis

This study used the extraction method to mix iodine-free salt with bulk green tea, oolong tea, and flower tea to prepare tea salt. The preparation process was optimized by adjusting the tea-to-water ratio, extraction time and tea-salt ratio. Sensory evaluation and flavor compound analysis were conducted to explore the flavor characteristics of tea salt. The results showed that the optimal preparation process for tea salt was an extraction time of 45 minutes, a tea-to-water ratio of 1:8, and a tea-salt ratio of 3:1. The prepared tea salt contains the main taste substances of tea, including tea polyphenols, caffeine and free amino acids; It contains more than 40 aromatic compounds, primarily aldehydes, alcohols and esters, which are mainly presented as floral and fruity aromas.