鲜萃与标准浓缩——您的杯中饮品有何不同？

并非所有的茶基底都采用相同的制作工艺。本文将深入剖析“鲜萃”与“标准浓缩”这两种方法之间的差异——包括工艺流程上的变化、对风味产生的影响，以及对于致力于打造高品质品牌形象的企业而言，为何这种差异至关重要。

Not all tea bases are made the same way. This article breaks down the difference between fresh-extraction and standard concentrate methods — what changes in the process, what it means for flavour, and why it matters if you are building a brand that makes claims about quality.

标准浓缩茶基底的制作原理——以及风味流失的环节

How standard tea concentrate is made — and where flavour is lost

鲜萃技术的独到之处——温度控制、萃取时长，以及对挥发性芳香化合物的保留

What fresh-extraction technology does differently — temperature, timing, preservation of volatile aroma compounds

感官体验上的差异——您能品尝到的口感，以及您的消费者能够察觉到的细节

The sensory difference — what you can taste and what your customers notice

零添加萃取工艺——对于“洁净标签”（Clean-label）产品为何至关重要

Zero-additive extraction — why it matters for clean-label products

哪些应用场景能从鲜萃技术中获益最大——即饮茶（RTD）、奶茶基底、康普茶（Kombucha）原料等

Which applications benefit most from fresh extraction — RTD, milk tea base, kombucha input

在选择茶基底供应商时，关于其萃取工艺您应当提出的关键问题

Questions to ask your tea base supplier about their extraction process