Pain Point 1: The tea soup is too bitter and astringent, leaving a dry taste in the mouth.
Tea beverages such as green tea and oolong tea are prone to releasing tannins, resulting in a strong astringent taste. Especially the sugar-free versions, they taste like bitter water, and consumers have a low acceptance rate.
De-astringent and aroma-enhancing flavor. Retain the original tea aroma while neutralizing the bitterness and astringency, making it smooth on the palate, and the sugar-free version is not astringent either.
Pain Point 2: The tea aroma fades quickly after high-temperature sterilization and refrigeration.
After sterilization at 121°C or refrigeration for a few days, the aroma of bottled tea becomes weak or even disappears, and it tastes "like watered-down tea".
Aroma-locking and long-lasting flavor. After sterilization at 121°C, the tea aroma retention is ≥90%, and after 15 days of refrigeration at 0-4°C, the bottle still has a fresh and refreshing tea aroma.
Pain Point 3: The flavor is too monotonous, with only the basic tea aroma.
Most tea beverages only have a pure tea aroma, lacking novelty. After drinking a few times, they become boring and are difficult to attract young consumers.
Compound tea aroma flavor. No need to add extra tea base, directly achieve the taste of tea + fruit, tea + flower, with a richer flavor profile.
Solve the problems of strong bitterness, sterilization, loss of aroma after refrigeration, and single flavor in tea beverages. Suitable for green tea, black tea, oolong tea, and flower and fruit tea.