What are the characteristics of a delicious tea? Tea aroma, tea feeling, milk taste... Under the experience of many consumers, to create a delicious drink, the focus is on the innovation of raw materials.
Tea beverage innovation in the past two years continue to iterative upgrade, from the increase of small materials, to the classification of beverage base products, diversified applications make the taste of tea drinks different, but innovation is not only novel, but more importantly, to get consumers' recognition of the taste of new products.
The "2020 New Tea Consumption White Paper" released a few years ago pointed out that the primary consideration for consumers to buy new tea is quality and safety, with attention accounting for up to 93%, followed by taste and taste, accounting for 90% of attention.
It can be seen that food safety and taste are important factors affecting consumers' purchase.
01PART ——
What characteristics should be highlighted in a delicious milk tea
Pay attention to the recent push of the head brand, the focus of the new product is mainly the aroma of tea, the mellowness of milk, the smooth taste, such as Nai Xue's domineering fruit series milk tea, in the overall structure of the product, emphasizing the freshness of fruit, the aroma of tea soup and the taste of tea tea.
The "Kung Fu Red Bean Double Skin Milk" launched by Hee Cha in March uses milk with richer milk fat and protein content, and the taste is more intense and mellow than ordinary milk.
There is also Lele Tea's "Lychee Cheese and Lychee Jasmine Fresh Milk Tea", a mellow milk liquid that makes the mouth leave a tea aroma, while also having a rich milk aroma and a sweet but not greasy taste.
Summed up from the new products of these head brands, a cup of delicious milk tea, to have a tea taste, the aroma of tea, combined products should not be bitter or astringent; there must also be milk aroma, milk taste taste to be silky and mellow, the performance of these tastes, more is in the milk base collocation.
How to choose a milk substrate is particularly important, a good milk substrate is the quality of milk, which is created from raw materials and processes. Jinghua recently launched a milk base, which has been highly praised by many store users since its listing.
02PART ——
Four advantages of a milk base
Break through the difficulties of innovation
Jinghua's milk base has certain advantages in taste, quality and application, and the innovation of new products has inspired many inspirations for the research and development of the industry, intuitively understand this product from these four points:
01 | The taste of milk is not noisy, and it complements the taste of tea
In today's tea market, consumers' demand for tea flavor continues to increase, in addition to traditional Ceylon black tea, four seasons of green tea, the use of Da Hong Pao, jasmine tea, oolong and other high-fragrance tea merchants are also more and more, for the prominence of tea aroma has also become the pursuit of more and more brands.
To meet the trend in this regard, the crystal flower milk base has been continuously improved and tested, with milk powder, cream and coconut oil as the main raw materials, the milk base can be more prominent in milk aroma and milk flavor, and the tea soup with the tea soup does not cover the tea aroma, but also highlights the tea taste, the double taste makes the product present different differentiation.
02 | The high milk fat content adds points to the taste
The higher the fat content of a milk substrate, the better the smoothness of the resulting drink; the higher the taste of the beverage made of high protein content, and the higher the high quality milk substrate is embodied in these two.
Each bottle of crystal flower milk base contains as much milk protein and milk fat as milk, and it adds additional coconut oil ingredients to increase the fat content, which is about four times that of commercially available pure milk (the commercially available pure milk fat content is about 3.1g/100ml), making the milk tea more mellow and smooth.
In the research and development of Jinghua R & D team, with a variety of milk substrates to test the product, through comparative analysis, it was concluded that the particle size of Jinghua Milk substrate is smaller, and the overall taste of the beverage produced is smoother.
03 | Diversify applications and create new inspiration
Not only that, the selection of the crystal milk base is exquisite, which can replace various dairy products.
Relatively speaking, the application range of milk base is wider, because of its smooth and mellow taste, tea can be highly integrated with tea, fruits, small ingredients, fruit shakes, coffee, and the Western food channel of catering can also be applied to Western-style soup and cream pasta.
04 | Easy to operate, improve store standardization
In terms of operation, compared with the traditional powder spoon extraction, the use of crystal flower milk base, measuring cup to take the amount, convenient and easy to operate, the speed of cup out, even if non-professional, can also be immediately hands-on operation, can effectively improve the standardized operation level of the store.
At the same time, the crystal milk base is packaged with sterile bricks, which is ready to use, no need to modulate, and the quality of tea drinks is safe and secure. Only need to store at room temperature, no need to increase the storage cost of refrigeration, shelf life of up to 6 months, even for the start-up tea store, will not cause waste of raw materials.
03PART ——
Crystal milk base
Create a variety of application combinations
1. Collocation with high-aromatic tea
Morning Jasmine Milk Tea
【Recipe】
Crystal flower milk base 80g
Crystal jasmine tea jelly 80g
Crystal jasmine tea soup 200g
Jiazhi flavored sugarcane syrup 30g
Ice cubes 100g
【Preparation method】
1. Add jasmine tea, sugarcane syrup and jasmine tea jelly to the cup;
2. Add the base and ice cubes and shake well to enjoy.
2. Collocation with fruit-type tea
Mango coconut coconut
Crystal flower milk base 100g
Mango sauce 50g
Crystal jasmine tea soup 80g
Crystal flower coconut jelly 80g
Jiazhi flavored fruit glucose syrup 10g
Ice cubes 150g
1. Add jasmine tea, milk base, coffee drink cream concentrate, fructose syrup and ice cubes to the sherk pot to even out;
2. Stir in the finished cup with coconut custard cubes and enjoy.
3. Application of Western-style soup
Creamy corn chowder
Butter 40g
Flour 40g
20 g of onion grains
Crystal flower milk base 200g
Ready-to-eat canned corn kernels 300g
Hot water 500mL
1. Heat the pot, pour in the butter, onion grains, until the butter melts, pour in the corn kernels, stir for 1min;
2. Pour in the flour, stir quickly until there is no agglomeration, add hot water, turn on high heat and stir evenly;
3. When the soup becomes thick, pour into the milk base, stir well, slowly reduce the heat, and then put it into the wall breaker and whisk until it is delicate and non-granular;
4. Before coming out of the pot, add salt and black pepper to taste, turn off the heat and stir well, pour into a bowl;
5. Whisk up the light cream and top to taste.
Tips:
1. Use a milk base 30-40g less than milk
2. Use ready-to-eat corn kernels with less hot water than fresh corn
(Some of the pictures in this article are from the Internet)