To optimize the alkali deastringency process of Phyllanthus emblica L. dried fruit and develop a unique and standardized composite tea bag containing Phyllanthus emblica L. dried fruit and black tea.

Using Phyllanthus emblica L. dried fruit as the raw material, alkali deastringency was performed with NaHCO₃ solution. Firstly, through single factor and orthogonal experiments, the solid-liquid ratio, NaHCO₃ mass fraction, deastringency temperature and deastringency time were optimized using deastringency rate as the indicator. Subsequently, based on the optimal deastringency process and using sensory evaluation as the evaluation criterion, the formula ratios of Phyllanthus emblica L. dried fruit, black tea, red dates and licorice in the composite tea bag were optimized.

The optimization experiment of the deastringency process showed that the optimal conditions were a solid-liquid ratio of 1:3 (g:mL), NaHCO₃ mass fraction of 2.5%, deastringency temperature of 35 ℃ and deastringency time of 35 min. Under these conditions, the deastringency rate reached 71.38%. The optimal formula for the composite tea bag was determined through formula optimization experiments to be 50% Phyllanthus emblica L. dried fruit, 30% black tea, 20% red dates and 10% licorice. The sensory score of the product produced based on this was 87.2 points, with a smooth taste, prominent fruit aroma and a long aftertaste. All indicators of the product comply with the GB/T 24690—2018 Bagged tea standard.

This study successfully establishes an efficient deastringency process for Phyllanthus emblica L. dried fruit, and developes a composite tea bag with excellent sensory quality and huge market potential, providing reliable theoretical basis and technical support for its industrial production and market promotion.