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中国茶饮连锁行业在大陆市场大致经历了三个阶段:粉末1.0时代,台湾人台湾人率先将粉末式奶茶引入中国大陆,引起了一波“奶茶风”。奶茶店的面积约为3-5平米,产品由各种粉末冲水调制而成;街头2.0时代,在这一阶段,出现了茶基底,即用茶末和茶渣制作基底茶,并将其装在茶桶里,此时真的茶叶代替粉末出现在奶茶中,但奶还是以粉末为主;新中式茶3.0时代,则是用较好的原产地茶叶,辅之以不同的萃取方式,代替原有的碎末、茶渣,用新鲜的牛奶、进口的奶油、天然的动物奶油代替奶精,全方位提升奶
China’s tea chain industry in the mainland market generally experienced three stages: 1.0 powder era, Taiwanese Taiwanese took the lead in the introduction of powdered milk tea in mainland China, causing a wave of “milk tea wind ”. Tea shop area of about 3-5 square meters, the product is made from a variety of powder flushing made; Street 2.0 era, at this stage, the emergence of the tea base, that is, with tea and tea residue made of base tea, and its Installed in the tea bucket, this time really tea instead of powder in the milk tea, but the milk is still based on the powder; the new Chinese tea 3.0 times, it is with better origin of tea, supplemented by different extraction methods, Instead of the original minced, tea residue, with fresh milk, imported butter, natural animal cream instead of creamer, all-round promotion of milk