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Rose tea and preparation method thereof

A technology of rose tea and rose petals, which is applied in the field of tea processing, which can solve the problems of single flower fragrance, lack of stability, and large difference in quality, and achieve the effect of strong rose fragrance, high and long fragrance, and obvious nasal rhyme

Inactive Publication Date: 2016-02-24
镇江市丹徒区茗缘茶叶专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the production and sales of scented tea in my country are dominated by jasmine tea, and there is a large gap in quality, lack of stability, and a single scent type, which is not conducive to the development of the scented tea market and cannot meet the needs of consumers.

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0021] The present invention also provides a kind of preparation method of rose tea, it is characterized in that comprising the following steps:

[0022] S1: Choose organic high-quality early spring green tea as the material, fresh leaves with 2-3 leaves per bud; collect organic roses that are ready to bloom, and remove the leaves and flower stalks;

[0023] S2: Sun drying. Spread the selected fresh tea leaves on a drying cloth and place them in the sun for wilting. The temperature is preferably 28°C-32°C. During the wilting process, lightly turn it 2 to 3 times depending on the moisture in the tea leaves. Make it heated evenly, and wither for 40-80 minutes, until the luster of the leaf surface disappears, the stem part is wrinkled due to dehydration, the leaf surface is soft, the heart leaves are a little drooping, and the hand feels a little elastic;

[0024] S3: The tea leaves after wilting and sun-drying are withered indoors for 9-15 hours, and the room temperature is cont...

Embodiment 1

[0035] S1: Choose organic high-quality early spring green tea as the material, fresh leaves with 2-3 leaves per bud; collect organic roses that are ready to bloom, and remove the leaves and flower stalks;

[0036] S2: Drying green. Spread the selected fresh tea leaves on a drying cloth and place them in the sun for withering at a temperature of 28°C. During the withering process, lightly turn them over 3 times depending on how the water in the tea leaves dissipates, so that they can be heated evenly. 60min, until the luster of the leaf surface disappears, the stalks are wrinkled due to dehydration, the leaf surface is soft, the heart leaves are a little drooping, and the hand feels a little elastic;

[0037] S3: After wilting and sun-drying, the tea leaves are withered indoors for 9 hours at a controlled room temperature of 25°C, and gently turned 4 times during the process until the leaf edge turns reddish-brown;

[0038] S4: Shake the tea leaves after wilting gently and slow...

Embodiment 2

[0044] S1: Choose organic high-quality early spring green tea as the material, fresh leaves with 2-3 leaves per bud; collect organic roses that are ready to bloom, and remove the leaves and flower stalks;

[0045] S2: Drying green. Spread the selected fresh tea leaves on a drying cloth and place them under the sun for wilting at a temperature of 32°C. During the wilting process, lightly turn them twice depending on how the water in the tea leaves dissipates, so that they can be heated evenly. 40min, until the luster of the leaf surface disappears, the stalks are wrinkled due to dehydration, the leaf surface is soft, the heart leaves are a little drooping, and the hand feels a little elastic;

[0046] S3: The tea leaves after wilting and sun-drying are withered indoors for 15 hours at a controlled room temperature of 18°C, and gently turned 3 times during the process until the leaf edges turn reddish-brown;

[0047] S4: Shake the tea leaves after wilting gently and slowly for 3...

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Abstract

The invention discloses rose tea. The rose tea is prepared from the following components: 100 parts of green tea, 20-50 parts of rose petals and 10-20 parts of saffron. The invention further discloses a method for preparing the rose tea. The method comprises the steps of material selection, sunning, withering, enzyme deactivation, twisting, scenting, drying, mixing and the like. The rose tea is integrated with effects of green tea, rose and saffron, has special effects of beautifying face, nourishing skin, resisting oxidation and the like, has rich rose fragrance and refreshing tea flavor, refreshing and long-acting fragrance and remarkable nasal charm after being taken, and is especially suitable for working women.

Description

technical field [0001] The invention relates to tea processing technology, in particular to a rose tea and a preparation method thereof. Background technique [0002] Scented tea integrates the fragrance of flowers and the taste of tea, which not only preserves the fragrance of tea, but also increases the fragrance of flowers. The production of Chinese scented tea began in the Southern Song Dynasty and has a history of more than a thousand years. It is deeply loved by consumers, especially working women. However, at present, the production and sales of scented tea in my country is dominated by jasmine tea, and there is a large gap in quality, lack of stability, and a single scent type, which is not conducive to the development of the scented tea market and cannot meet the needs of consumers. Contents of the invention [0003] In view of this, the object of the present invention is to provide a kind of rose tea with strong floral fragrance, which is more suitable for women...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06
CPCA23F3/14A23F3/06
Inventor 汪月霞
Owner 镇江市丹徒区茗缘茶叶专业合作社