在藥食同源飲品賽道持續(xù)火熱的當(dāng)下，三七花憑借其獨特的草本風(fēng)味與傳統(tǒng)養(yǎng)生價值，逐漸進入飲料研發(fā)的視野。但相較于枸杞、菊花等成熟原料，三七花茶飲料仍處于藍海階段，想要搶占先機，差異化配方研發(fā)是核心破局點。佳味添成將從原料融合、功能強化、口感優(yōu)化等6大方向，拆解三七花茶飲料的創(chuàng)新路徑，助力打造極具競爭力的產(chǎn)品。





一、原料跨界融合：打破“單一草本”局限

1、 Cross border integration of raw materials: breaking the limitations of "single herb"

三七花本身帶有清新的草木香與微苦回甘，通過與不同屬性原料的科學(xué)搭配，既能豐富口感層次，又能實現(xiàn)“功效疊加”，形成差異化記憶點。

Sanqi flower itself has a fresh woody aroma and a slight bitter aftertaste. Through scientific combination with different attribute ingredients, it can not only enrich the taste level, but also achieve "functional superposition", forming differentiated memory points.

- 草本黃金搭檔：強化養(yǎng)生屬性：結(jié)合“藥食同源”理論，選取功效互補的草本原料復(fù)配。例如“三七花+金銀花+連翹”，三者均有清熱降火的特性，搭配后主打“清咽潤喉、降火舒緩”，適合熬夜、上火人群；“三七花+玫瑰花+枸杞”，玫瑰花疏肝理氣，枸杞滋補肝腎，與三七花的清爽結(jié)合，打造“女性養(yǎng)顏花茶”，口感溫潤不刺激；“三七花+決明子+牛蒡根”，針對“久坐護眼”需求，決明子清肝明目，牛蒡根潤腸通便，形成“養(yǎng)生護肝茶”，適配辦公族場景。



- 水果風(fēng)味碰撞：中和苦味顯清新：利用水果的酸甜感中和三七花的微苦，打造更易被大眾接受的風(fēng)味。比如“三七花+檸檬+青檸”，雙重 citrus 果香清新爽口，弱化草本苦澀，適合夏季冰鎮(zhèn)飲用；“三七花+山楂+陳皮”，山楂的酸甜與陳皮的果香融合，不僅提升適口性，還能促進消化，主打“解膩消食茶”；“三七花+雪梨+百合”，雪梨潤肺，百合安神，口感清甜綿密，適合秋冬潤燥，可作為熱飲開發(fā)。



- 茶底創(chuàng)新融合：嫁接主流茶飲賽道：將三七花與傳統(tǒng)茶底結(jié)合，切入成熟茶飲市場。例如“三七花+綠茶”，綠茶的鮮爽與三七花的草本香碰撞，打造“清爽草本綠茶”，適合年輕消費群體；“三七花+烏龍茶”，烏龍茶的醇厚回甘與三七花的清新互補，口感層次豐富，主打“輕奢下午茶”；“三七花+普洱茶（生茶）”，生普的陳香與三七花的草木香融合，適合喜歡濃郁風(fēng)味的消費者，同時強化“刮油解膩”的功效認知。



二、功能精準定位：從“泛養(yǎng)生”到“場景化功效”

2、 Accurate functional positioning: from "pan health preservation" to "scenario based efficacy"

三七花含有皂苷、黃酮等活性成分，在此基礎(chǔ)上結(jié)合現(xiàn)代消費者的細分需求進行功能強化，能精準擊中用戶痛點，形成差異化競爭優(yōu)勢。

Sanqi flower contains active ingredients such as saponins and flavonoids. Based on this, combined with the segmented needs of modern consumers for functional enhancement, it can accurately hit the pain points of users and form a differentiated competitive advantage.

- 控糖降脂配方：瞄準健康管理人群：針對三高人群、減脂人群的需求，開發(fā)“低GI三七花茶”。選用赤蘚糖醇、甜菊糖苷替代蔗糖，添加桑葉提取物（含DNJ成分，抑制糖分吸收）、茶多酚，搭配三七花本身的活性成分，主打“控糖不升糖、輕脂無負擔(dān)”；同時可添加膳食纖維（如菊粉），增加飽腹感，適配“代餐輔助”場景。



- 舒緩減壓配方：聚焦情緒管理賽道：結(jié)合當(dāng)代人“壓力大、失眠多”的痛點，在三七花基礎(chǔ)上添加γ-氨基丁酸（GABA）、酸棗仁提取物、薰衣草提取物，打造“助眠舒緩茶”。三七花的清新香氣能放松神經(jīng)，GABA與酸棗仁協(xié)同作用改善睡眠，薰衣草提升香氣舒適度，適合睡前1小時飲用，主打“天然助眠不依賴”。



- 運動恢復(fù)配方：切入功能性飲料市場：針對運動人群開發(fā)“三七花電解質(zhì)茶”。在三七花茶湯中添加鈉、鉀、鎂等電解質(zhì)，以及少量葡萄糖和維生素B族，三七花的活性成分可輔助緩解運動疲勞，電解質(zhì)補充流失水分，適合運動后30分鐘飲用，填補“草本運動飲料”的市場空白。



三、口感優(yōu)化升級：弱化“藥味”提升適口性

3、 Taste optimization and upgrading: Weakening the "medicinal taste" and improving palatability

部分消費者對三七花的“草本苦味”接受度較低，通過工藝調(diào)整與原料搭配，在保留其核心價值的同時優(yōu)化口感，是產(chǎn)品走向大眾市場的關(guān)鍵。

Some consumers have a low acceptance of the "herbal bitterness" of Sanqi flower. Through process adjustments and ingredient combinations, optimizing the taste while retaining its core value is the key to the product entering the mass market.

- 萃取工藝創(chuàng)新：保留香氣減少苦澀：采用“低溫慢萃+分段萃取”工藝，控制萃取溫度在60-70℃，避免高溫破壞活性成分并產(chǎn)生焦苦味；前30分鐘萃取三七花的清香物質(zhì)，后15分鐘加入少量甘草、甜葉菊等天然甜味原料平衡口感，既保留三七花的核心風(fēng)味，又降低苦澀感。



- 口感形態(tài)創(chuàng)新：打造“趣味飲用體驗”：跳出傳統(tǒng)茶湯形態(tài)，開發(fā)差異化口感產(chǎn)品。例如“三七花氣泡茶”，在三七花茶湯中注入二氧化碳，氣泡的清爽感能中和苦味，口感更活潑，適合年輕消費者聚會場景；“三七花蒟蒻茶凍”，將三七花茶湯與蒟蒻粉結(jié)合，制成Q彈茶凍，可直接食用或加入牛奶、酸奶，拓展“零食化飲品”場景；“三七花濃縮膏”，采用低溫濃縮技術(shù)制成膏狀，消費者可根據(jù)口味加水稀釋，方便攜帶，還能涂抹面包、搭配蜂蜜食用。



- 風(fēng)味遮蔽技術(shù)：科學(xué)中和苦味：利用“風(fēng)味互補”原理，添加天然遮蔽劑改善口感。例如加入少量蘋果酸、檸檬酸調(diào)節(jié)酸度，通過酸甜平衡降低苦味感知；添加 vanilla 提取物、桂花提取物等香氣濃郁的原料，通過“嗅覺掩蔽”弱化苦味記憶；使用環(huán)糊精包裹三七花中的苦味成分，減少其與味蕾的接觸，提升整體適口性。



四、原料溯源與品質(zhì)升級：構(gòu)建“高端價值感”

4、 Raw Material Traceability and Quality Upgrade: Building a 'High end Value Sense'

在消費者愈發(fā)關(guān)注“原料品質(zhì)”的當(dāng)下，通過原料溯源與品質(zhì)把控，打造“高端化、差異化”的產(chǎn)品形象，能提升品牌溢價能力。

In the current era where consumers are increasingly concerned about "raw material quality", creating a "high-end and differentiated" product image through raw material traceability and quality control can enhance brand premium ability.

- 核心產(chǎn)區(qū)直采：突出地域稀缺性：選取云南文山（三七核心產(chǎn)區(qū)）的優(yōu)質(zhì)三七花，限定“頭茬花”（每年6-7月采摘的第一批花，活性成分含量最高）作為原料，在配方中強調(diào)“文山原產(chǎn)頭茬三七花”，通過產(chǎn)地溯源、二維碼追溯等方式，強化原料的稀缺性與品質(zhì)保障，區(qū)別于普通三七花原料。



- 有機認證加持：瞄準高端健康市場：采用有機種植的三七花，通過有機認證，配方中不添加人工色素、香精、防腐劑，主打“純天然有機草本茶”。針對中高端消費群體，包裝上突出“有機認證標(biāo)識”，搭配簡約自然的設(shè)計風(fēng)格，傳遞“健康、純凈”的品牌理念。



- 活性成分量化：建立“功效可視化”標(biāo)準：在配方研發(fā)中，通過檢測技術(shù)量化三七花中皂苷、黃酮等活性成分的含量，并在產(chǎn)品標(biāo)簽上明確標(biāo)注（如“每100ml含三七花皂苷≥50mg”），用數(shù)據(jù)支撐產(chǎn)品的養(yǎng)生功效，增強消費者信任度，區(qū)別于“只講概念無數(shù)據(jù)”的同類產(chǎn)品。



五、場景化配方設(shè)計：適配“全時段消費需求”

5、 Scenario based formula design: adapted to "all time consumption demand"

結(jié)合不同消費場景的需求，開發(fā)針對性配方，讓三七花茶飲料覆蓋消費者的“全天生活軌跡”，提升產(chǎn)品復(fù)購率。

Develop targeted formulas based on the needs of different consumer scenarios, so that Sanqi flower tea beverages can cover consumers' "all day life trajectory" and improve product repurchase rates.

- 晨起喚醒場景：三七花+姜棗茶：添加生姜、紅棗、紅糖，制成“暖身三七花茶”，生姜驅(qū)寒暖身，紅棗補充能量，三七花清新解膩，適合秋冬晨起飲用，幫助快速喚醒身體機能。

-Morning awakening scene: Sanqi flower+ginger jujube tea: adding ginger, red dates, and brown sugar to make "Warm Sanqi Flower Tea", ginger drives away cold and warms the body, red dates replenish energy, Sanqi flower is fresh and relieves greasiness, suitable for drinking in autumn and winter mornings, helping to quickly awaken body functions.

- 辦公護眼場景：三七花+藍莓+葉黃素：添加藍莓汁（富含花青素）、葉黃素酯，打造“護眼三七花茶”，針對久坐辦公、用眼過度的人群，每瓶葉黃素含量≥2mg，主打“喝出清晰視界”，適配辦公族下午茶場景。

-Office eye protection scenario: Sanqi flower+blueberry+lutein: Add blueberry juice (rich in anthocyanins) and lutein esters to create "eye protection Sanqi flower tea". For people who sit for long periods of time and use their eyes excessively, the lutein content in each bottle is ≥ 2mg, focusing on "drinking clear vision" and suitable for office afternoon tea scenes.

- 餐后解膩場景：三七花+陳皮+山楂：陳皮理氣健脾，山楂消食化積，與三七花搭配制成“解膩茶”，口感酸甜清爽，適合餐后30分鐘飲用，尤其適配火鍋、燒烤等重油重辣餐飲場景。

-Post meal greasiness relieving scene: Sanqi flower+tangerine peel+hawthorn: tangerine peel regulates qi and invigorates the spleen, hawthorn dissolves food and accumulates, and is paired with Sanqi flower to make "greasiness relieving tea". It has a sweet and sour refreshing taste, suitable for drinking 30 minutes after a meal, especially suitable for heavy and spicy dining scenes such as hot pot and barbecue.

六、劑型創(chuàng)新：突破“瓶裝飲料”單一形態(tài)

6、 Formulation Innovation: Breaking through the Single Form of "Bottled Beverages"

跳出傳統(tǒng)瓶裝飲料的局限，開發(fā)多劑型產(chǎn)品，能覆蓋更多消費場景與人群，提升產(chǎn)品的市場滲透率。

Breaking away from the limitations of traditional bottled beverages, developing multi dosage products can cover more consumer scenarios and audiences, and enhance the market penetration rate of products.

- 凍干三七花茶粉：即沖即飲便捷化：采用凍干技術(shù)將三七花與復(fù)配原料制成粉末，保留原料的營養(yǎng)與風(fēng)味，遇水即可溶解。獨立小袋包裝，方便攜帶，適合旅行、出差等場景，還可加入牛奶、豆?jié){中搭配飲用。

-Freeze dried Panax notoginseng flower tea powder: ready to drink and convenient: using freeze-drying technology to make Panax notoginseng flowers into powder with complex ingredients, retaining the nutrition and flavor of the ingredients, and can dissolve in water. Packed in separate small bags, it is convenient to carry, suitable for travel, business trip and other scenes, and can also be added to milk and soybean milk for drinking.

- 三七花袋泡茶：儀式感與互動性兼具：將三七花與復(fù)配原料制成三角茶包，采用透明杯身包裝，消費者可直觀看到茶包的形態(tài)與沖泡過程，增強飲用儀式感。主打“辦公室養(yǎng)生茶”，適配“隨手泡、隨時喝”的需求。

-Sanqi Flower Tea Bag: Combining Ritual and Interactivity: A triangular tea bag made from Sanqi flower and compound ingredients, packaged in a transparent cup body, allows consumers to visually see the shape and brewing process of the tea bag, enhancing the sense of ritual when drinking. Our main product is "office health tea", suitable for the needs of "brewing and drinking anytime".

- 三七花濃縮液：多場景靈活調(diào)配：制成高濃度濃縮液，消費者可根據(jù)個人口味加水、氣泡水、果汁等自由調(diào)配，既能作為日常飲品，也能作為雞尾酒基料、烘焙原料（如制作三七花蛋糕、酸奶），拓展產(chǎn)品的使用邊界。

-Sanqi Flower Concentrated Liquid: Multi scenario Flexible Mixing: Made into a high concentration concentrated liquid, consumers can freely mix water, sparkling water, juice, etc. according to their personal taste. It can be used as a daily beverage, as well as a cocktail base and baking ingredient (such as making Sanqi Flower cake and yogurt), expanding the product's usage boundaries.

總結(jié)：差異化是三七花茶飲料的核心競爭力

Summary: Differentiation is the core competitiveness of Sanqi Flower Tea Beverage

三七花茶飲料的配方差異化研發(fā)，需緊扣“原料特性+消費需求+場景適配”三大核心。從跨界原料融合到功能精準定位，從口感優(yōu)化到劑型創(chuàng)新，每一個方向都能為產(chǎn)品賦予獨特的市場標(biāo)簽。

The formula differentiation research and development of Sanqi flower tea beverage needs to focus on the three core aspects of "raw material characteristics+consumer demand+scene adaptation". From cross-border raw material fusion to precise functional positioning, from taste optimization to dosage form innovation, every direction can give products unique market labels.