【摘要】 以寿眉和贡眉白茶和陈皮（新陈皮、老陈皮）为原料，研究了白茶和陈皮浸提的最佳参数，复配了白茶陈皮饮品，并对复配饮品的感官品质进行评价，确定白茶∶陈皮的比例为7∶3是最佳配比，同时添加4%的爱乐甜零卡糖调味料为甜味剂。研究可为白茶陈皮复合型茶饮的开发提供一定参考。更多还原

【Abstract】 Using Shoumei and Gongmei white tea and aged tangerine peel(both newly aged and old aged tangerine) as raw materials, this study optimized the extraction parameters of white tea and aged tangerine peel,developed compound beverages, and evaluated their sensory quality. The optimal ratio of white tea to aged tangerine peel was determined to be 7∶3, with 4% added for taste adjustment. It is hoped that this paper could provide a certain reference for the development of white tea and tangerine peel composite tea beverages.更多还原