Processing method of cold water brewing rose black tea

Abstract

The present invention discloses a processing method of cold water brewing rose black tea, with 1 bud and 2 leaves or 1 bud and 3-4 leaves as raw materials. The processing method includes the following steps: selecting fresh tea leaves (selecting fresh 1 bud and 2 leaves or 1 bud and 3-4 leaves and removing tea leaves containing much water and impurities), withering the fresh tea leaves (including indoor natural withering and sunshine withering steps), initially rolling the tea leaves (rolling the tea leaves in a common 6CR-65 type rolling machine), adding black tea juice into the rolled tea leaves, additionally rolling and then fermenting the tea leaves, drying the fermented tea leaves (drying the tea leaves by a 6CH-20 chain plate type continuous tea drying machine after fermentation), producing the tea leaves with extra care and shaping the tea leaves (including cutting, plane-surface round sifting, winnowing, color sorting and mixing and blending steps), and performing scenting process (scenting the tea leaves with fresh rose petals, sifting out the rose petals used to scent the tea leaves, drying the tea leaves, enhancing fragrance scented with fresh rose petals, and stir-frying the rose black tea). The finished tea products are tight and heavy and raven and oil moist in appearance, and the tea water is yellowish red and bright in color, the aroma is pure sweet, the rose fragrance is rich, the taste is sweet and mellow and refreshing and smooth, the aftertaste is sweet and promotes the secretion of saliva, and the bottom of the tea leaves is red and bright after the rose black tea is brewed in cold water.

Description

technical field [0001] The invention relates to the field of cold-brewed tea processing, in particular to a processing method of cold-brewed rose tea. Background technique [0002] More than 6,000 years ago, the ancestors living in Tianluoshan, Yuyao, Zhejiang began to plant tea trees. Tianluoshan is the earliest place where tea trees have been artificially planted in my country so far discovered by archaeology. After Qin unified China, the economic exchanges between Sichuan and other regions were promoted, and tea planting and tea drinking gradually spread from Sichuan to the outside world. First spread to the Yangtze River Basin. From the Western Jin Dynasty to the Sui Dynasty, tea gradually became a common drink. There are also more and more records about drinking tea. "Guangling Wu Lao Biography" contains the sentence: "During the Jin and Yuan Dynasties, there was an old woman who picked up a pot by herself every time, and kept it in the city, and the people in the ci...

AI Technical Summary

Problems solved by technology

But in actual application, it also has the following disadvantages: 1. The patent fixes the tea leaves after the withering process, and the temperature is too low during the withering process, only 140~160°C

In this process, the kneading time is too short to achieve the purpose of making the tea leaves, and after the kneading, the cell breakage rate is below 60%, the cell breakage rate is not enough, and the contained substances in the cells cannot be oxidized, hydrolyzed and transformed. The obtained finished tea is not rich in substances

3. The patented fermentation process time is too short to effectively transform the contained substances, so that the finished tea produced has less contained substances

[0009] To sum up, the tea leaves produced by this patent have both the fixation process and the fermentation process, both of which cause internal consumption of the contained substances in the tea leaves, making the taste, aroma, and soup color of the tea leaves light; and the kneading fermentation process Insufficient time, so that the prepared tea does not have the characteristics of black tea, red soup and red leaves, and because the cell fragmentation rate is too low, the conversion of the contained substances is not sufficient, the water leaching rate is also very low when the tea is brewed, and the brewed tea soup is too colored. Mild, weak taste, bad aroma

Therefore, it is not suitable for cold brewing