Hibiscus sabdariffa flavor tea and preparation method thereof
A manufacturing method and technology of roselle are applied in the directions of tea spice, tea treatment before extraction, etc., to achieve the effects of improving taste, simple manufacturing method, and preventing harm to human body.
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[0013] Example 1
[0014] A roselle scented tea, which is characterized in that it is composed of the following weight percentages of roselle, tea leaves and aromatics. After the petals are dried, the pigment on the petals is removed, and only the floral fragrance is retained. The particle size of flowers and tea is controlled within 10-20 mesh, and the distribution ratio of each group is as follows: Roselle 65%-80%; Tea 20%-35%; Fragrance 1%-5%.
[0015] The tea leaves are green tea, black tea, oolong tea, Kuding tea, or other finished teas.
[0016] The fragrance is dried plant flowers that can release various fragrances.
[0017] The Luoshen flower and tea leaves are dried and chopped separately, and after sieving and winnowing for classification, the fine-grained Luoshen flower and tea leaves with a particle size range of 10-20 mesh are obtained. According to the above-mentioned ratio, the fine-grained Luoshen flower is first mixed The flowers and tea leaves are added with ...
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