Tea Sugar

Tea Sugar

　　 Tea Sugar

　　 Tea Sugar, as the name suggests, is a type of sugar with a tea flavor. It tastes sweet without being cloying, has a subtle tea aroma, and offers a unique taste. The processing of tea sugar mainly utilizes the equipment and techniques of the confectionery industry to combine effective components extracted from tea leaves with sugar, milk, fruit juice, chocolate, starch, vitamins, and various health-promoting plant additives, creating a distinctive flavor that allows people to enjoy a delicious candy while also savoring the taste of tea, along with certain health benefits.

　　 The quality of tea sugar is primarily determined by the concentration, color, aroma, and flavor of the tea extract, as well as the ratio of tea to sugar. During the processing, it is important to pay attention to the amount of tea extract used, as well as the timing and temperature at which the tea extract is introduced into the sugar base. In short, properly controlling the temperature and time to prevent the oxidation, condensation, and degradation of soluble tea substances under high heat is a key issue in making tea sugar. According to relevant analysis, if the content of tea polyphenols in tea-flavored candy is too low, the tea flavor will be absent, failing to reflect the effects of the tea’s active components; if it is too high, it may easily result in a bitter taste. The optimal content can be controlled at 100–150 mg per 100 grams of tea sugar, allowing the tea to harmonize well with milk, sugar, and other additives, achieving both the flavor of candy and the aftertaste of tea. The processing techniques and formulation of tea sugar are the guarantees for improving its quality. Excellent techniques and formulations ensure that the tea sugar has a neat shape, smooth surface, uniform texture, moderate hardness and softness, good toughness and elasticity, does not stick to the teeth or the roof of the mouth, and has a balanced and refreshing tea flavor.