@article{ZHANG2025, 
author = {Zhengyan ZHANG and Lianhua HE and Chengqin ZHENG and Weiwei RUAN and Shangjuan LI and Ming ZHAO and Yan MA},
title = {Trial Production and Research of Flavored Tea Blended with Dried Pitaya (Hylocereus Undulatus Britt)},
year = {2025},
journal = {China Tea Processing},
volume = {2025},
number = {4},
pages = {43-48},
keywords = {Hylocereus undulatus Britt, Dried fruits, Flavored tea},
url = {https://www.sciopen.com/article/10.15905/j.zgcyjg.2095-0306.2025.04.06},
doi = {10.15905/j.zgcyjg.2095-0306.2025.04.06},
abstract = {The article uses dried pitaya and four types of teas-jasmine tea, black tea, oolong tea, and white tea-as raw materials to blend four red-colored flavored tea blends. The blending ratios were 0.8 g dried pitaya and 1 g of jasmine tea; 0.6 g dried pitaya and 1g black tea; 0.6 g dried pitaya and 1.25 g oolong tea; and 0.45 g dried pitaya and 1.25 g white tea, respectively. Sensory evaluation found that piataya-jasmine tea exhibited a rich and lasting floral fragrance with a bright light rose-red liquor, and a fresh and strong taste; pitaya-black tea had a lasting honey-like aroma, bright orange-red color, and a sweet, mellow taste; pitaya oolong tea offered a lasting floral-sweet aroma, light-red and bright color, and mellow sweetness; pitaya white tea showed a fragrant and lasting aroma, a light rose-red and bright color, and a sweet and mellow taste. It was found that the adding pitaya reduced catechins and caffeine contents, increased the content of free amino acids, lowered tea bitterness, making the flavored tea more appealing to younger consumers.}
}