Tea with rosa odorata sweet fragrance and manufacturing method thereof

A manufacturing method and a rose technology are applied in the field of perfume rose scented tea and its manufacture, and achieve the effects of improving taste, preventing harm to human body, and simple manufacturing method

Inactive Publication Date: 2016-03-02
HARBIN LINGDAN HONGYUN TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few products on the market that use the combination of perfume rose and tea, and there is a great need for a scented rose tea that regulates qi and blood, relieves cough and relieves asthma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A scented rose scented tea, characterized in that: it is composed of the following scented roses, tea leaves and aromatics in the following percentages by weight, the scented roses are made after the petals are dried, and the pigment on the petals is removed, leaving only the fragrance of the flowers The particle size of dried flowers, perfume roses and tea leaves is controlled at 10-20 mesh, and the distribution ratio of each group is as follows: perfume roses 65%-80%; tea leaves 20%-35%; fragrance 1%-5%.

[0015] The tea leaves are green tea, black tea, oolong tea, Kuding tea, or other finished teas.

[0016] The aromatic agent is dried plant flowers that can release various fragrances.

[0017] The perfume rose and tea leaves are dried and chopped respectively, and after sieving and winnowing for classification, fine-grained perfume roses and tea leaves with a particle size range of 10-20 mesh are obtained respectively, and the fine particles are first mixed ...

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PUM

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Abstract

The invention discloses a tea with rosa odorata sweet fragrance. The tea with rosa odorata sweet fragrance is characterized by consisting of, by weight, rosa odorata sweet 65%-80%, tea 20%-35%, and a flavoring agent 1%-5%. The rosa odorata sweet is a dried flower only keeping flowery fragrance, and the manufacturing method of the dried flower includes drying the petals of rosa odorata sweet and removing the pigment in the petals. The granularities of rosa odorata sweet and tea are controlled in the range of 10 to 20 meshes. The tea is selected from green tea, black tea, oolong tea, broadleaf holly leaf, or other finished tea. The flavoring agent is a dried flower which can release various fragrances. The manufacturing method of the tea includes drying and cutting the rosa odorata sweet and tea, performing screening, winnowing, and grading to obtain the fine particle rosa odorata sweet and tea having the granularities in the range of 10 to 20 meshes, mixing the fine particle rosa odorata sweet and tea according to the ratio, adding the flavoring agent according to the ratio, performing scenting for 60-120 min, and packaging the product to obtain the finished tea with rosa odorata sweet fragrance.

Description

technical field [0001] The present invention relates to a kind of perfume rose fragrance tea and its preparation method. Background technique [0002] Perfume rose is famous for its large flowers, bright colors and delicate fragrance. It is a traditional Chinese medicine germplasm material for cultivating new varieties of rose gardening. Countries such as Britain and France have used it for artificial breeding, and have cultivated colorful new horticultural varieties. In nature, there are also many varieties produced by its natural hybrid variation, such as red, pink, white, and yellow powdery flowers. These powdery flowers are widely used for greening because of their dust-proof, drought-resistant, pollution-resistant, and sound-absorbing functions. Decorate the walls of the courtyard to beautify the environment and streets so that the urban environment is protected. Perfume rose has the effects of regulating qi and blood, relieving dysentery, relieving cough, relieving ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/40
Inventor 金钟学
Owner HARBIN LINGDAN HONGYUN TEA
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