Scenting process of rose flower tea
A technique for scenting roses and tea, applied in the field of tea processing, can solve the problems of long scenting time, low scenting temperature, and low water content of winter plum flowers, so as to avoid aroma loss, high water content, and shorten scenting time. Effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0021] Mix black tea and rose flowers, one layer of tea and one layer of flowers, spread 4 layers, each layer of rose flowers is 4 cm, and each layer of black tea is 3 cm. Before mixing, the rose flowers are piled up to a height of 25 cm, and the temperature is controlled at 38-42 ° C. After the black tea and roses are scented, the temperature of the mixture rises with time. When the temperature exceeds 42°C, use a wooden shovel to stir and turn over the pile to dissipate heat for 30 minutes. After the temperature drops to normal temperature, the roses must be completely covered with black tea, and continue to scent and dissipate heat. . Twelve hours after the tea and rose flowers are scented, the wet body and flower residue are separated with a mesh sieve. After the wet base is cooled, continue to repeat the scenting twice, one layer of wet base and one layer of fresh flowers. After the scenting process is completed, remove the rose residue with a mesh sieve, and obtain the w...
example 1
[0023] Mix black tea and rose flowers, one layer of tea and one layer of flowers, spread 4 layers, each layer of rose flowers is 4 cm, and each layer of black tea is 3 cm. Before mixing, the rose flowers are piled up to a height of 25 cm, and the temperature is controlled at 38-42 ° C. After the black tea and roses are scented, the temperature of the mixture rises with time. When the temperature exceeds 42°C, use a wooden shovel to stir and turn over the pile to dissipate heat for 30 minutes. After the temperature drops to normal temperature, the roses must be completely covered with black tea, and continue to scent and dissipate heat. . Twelve hours after the tea and rose flowers are scented, the wet body and flower residue are separated with a mesh sieve. After the wet base is cooled, continue to repeat the scenting twice, one layer of wet base and one layer of flowers. After the scenting process is completed, the rose residue is removed with a mesh sieve, and the wet base i...
example 2
[0025] The black tea and dried rose flowers are mixed in a ratio of 10:1, and the wet base is dried at high temperature, the temperature is controlled at 60-80 DEG C, and the water content is controlled at 9-10%, to obtain the rose flower tea.
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More