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Rosemary black tea

A technology of fragrant black tea and rosemary, which is applied in the field of black tea, can solve the problems of single variety, limited consumption, and difficulty in popularization and promotion, and achieve the effects of meeting consumer demand, increasing medicinal value, and broadening the range of varieties

Inactive Publication Date: 2013-04-17
五寨县金达实业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Rosemary fresh leaves have few raw materials, are greatly affected by seasons, and have high cost. Due to the limitation of rosemary tea material selection and production process, the variety is single and the consumption is limited, so it is difficult to popularize and promote.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of rosemary black tea, its production method: (1) collecting fresh rosemary leaves, washing and removing impurities; (2) withering: the described withering method adopts indoor heating and withering: the temperature in the withering room is controlled at 10°C , the thickness of the rosemary leaves is 2.8cm; (3) kneading: the described kneading method is to knead the rosemary leaves in a kneading machine for 60 minutes; (4) fermentation: the described fermentation method adopts low-temperature fermentation, and the rosemary The fragrant leaves are placed in an environment of 16°C, piled up, covered with wet gauze and fermented for a week. When 80% of the rosemary leaves turn brown, there is no grassy smell and a unique mellow fragrance, stop the fermentation; (5) Drying: use Roasting at high temperature, so that the fermented rosemary leaves can quickly increase moisture and reach the dryness of quality; the high-temperature baking adopts microwave baking, and the ...

Embodiment 2

[0015] A kind of rosemary black tea, its production method: (1) collect fresh rosemary leaves, wash and remove impurities; (2) wither: the described withering method adopts indoor heating and withering: the temperature in the withering room is controlled at 25°C , the rosemary leaf stand is 2.5cm thick; (3) kneading: the described kneading method is that rosemary leaves are kneaded in a kneading machine for 60 minutes; (4) fermentation: the described fermentation method adopts low temperature fermentation, rosemary The fragrant leaves are placed in an environment of 15°C, piled up, covered with wet gauze and fermented for a week. When 80% of the rosemary leaves turn brown, there is no grassy smell and a unique mellow fragrance, stop the fermentation; (5) drying: use Roasting at high temperature, so that the fermented rosemary leaves can quickly increase moisture and reach the dryness of quality; the high-temperature baking adopts microwave baking, and the microwave baking is to...

Embodiment 3

[0017] A kind of rosemary black tea, its production method: (1) collecting fresh leaves of rosemary, washing and removing impurities; (2) withering: the described withering method adopts indoor heating and withering: the temperature in the withering room is controlled at 20°C , the rosemary leaf stand is 3cm thick; (3) kneading: the described kneading method is that rosemary leaves are kneaded in a kneading machine for 60min; (4) fermentation: the described fermentation method adopts low-temperature fermentation, and rosemary The leaves are kept at 18°C, stacked and covered with wet gauze to ferment for a week. After 80% of the rosemary leaves turn brown, there is no grassy smell and a unique mellow fragrance, stop the fermentation; (5) Drying: use high temperature Roasting, so that the fermented rosemary leaves can quickly increase the moisture to achieve the dryness; the high-temperature baking adopts microwave baking, and the microwave baking is to place the rosemary leaves ...

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Abstract

The invention relates to black tea, in particular to rosemary black tea. The variety range of rosemary tea is enlarged. A making method for the rosemary black tea comprises the following steps of: (1) collecting fresh rosemary leaves, and cleaning to remove pesticide residue and impurities caused by environmental pollution; (2) withering; (3) twisting; (4) fermenting: stopping fermenting when 80 percent of rosemary leaves become brown, have no green grass smell and emit special mellowness; (5) drying: baking at a high temperature so that the moisture of the fermented rosemary leaves is quickly volatilized and the quality guarantee dryness is achieved; and (6) re-twisting. The rosemary black tea can reserve specific fragrance and sweet taste of the rosemary, and also has the characteristics of red and bright color and mellow taste; and the medicinal value of the rosemary tea is increased, the blank of the rosemary black tea is filled, the variety range of the rosemary tea is widened, anew tea variety is provided for customers, and promotion of the rosemary tea in more markets is facilitated to meet the consumption requirements of the customers.

Description

technical field [0001] The invention relates to a black tea, in particular to a rosemary black tea. Background technique [0002] The existing rosemary tea is a kind of green tea, which is made of fresh leaves of rosemary. The production process is as follows: (1) collection and removal of impurities: cleaning, removal of impurities caused by pesticide residues and environmental pollution; (2) finishing : It is made by microwave baking or pan frying; (3) It is made by kneading, forming and drying. Rosemary fresh leaves have few raw materials, are greatly affected by seasons, and have high cost. Due to the limitation of rosemary tea material selection and production process, the variety is single and the consumption is limited, so it is difficult to popularize and promote. In view of this, if can improve on the preparation technology of rosemary tea, expand the kind range of rosemary tea, help the promotion of rosemary tea in the market, to satisfy people's consumption d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 贾京达贾培琳贾宗达
Owner 五寨县金达实业有限责任公司
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