Rose scented tea production method

A kind of rose tea, the technology of the production method, applied in the direction of tea treatment before extraction, etc., can solve the problems of insufficient opening of tea base leaves, small contact area of ​​petals, weakened metabolism of petals, etc., so as to improve quality and appreciation value, increase exposure Surface area, effect of enhancing antioxidant capacity
CN106900915AInactive Publication Date: 2017-06-30广西凌云县绿贵茶业有限公司
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
广西凌云县绿贵茶业有限公司
Publication Date
2017-06-30
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a rose scented tea production method, and relates to the field of scented tea production and processing. The rose scented tea production method comprises: rose picking, rose pretreatment, tea billet pretreatment, first scenting, second scenting, pressing, drying, and packaging. According to the present invention, with the rose scented tea production method, the freshness and the sensitivity of the tea aroma are increased, and the labor intensity is reduced; and after the prepared rose scented tea is infused, the tea billet and the petals are gradually unfolded in the water, the tea soup has the pink color in the bright yellow color, the rose fragrance is fresh and rich, the taste is sweet, and the aroma is rich and is not reduced after the multiple infusions so as to substantially improve the quality and the appreciating value of the rose scented tea.
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Description

[0001] 【Technical field】

[0002] The invention relates to the field of scented tea processing and production, in particular to a production method of rose tea.

[0003] 【Background technique】

[0004] Rose scented tea is made from tea leaves and rose flowers. The finished tea is sweet and fragrant, rich in aroma and sweet in taste. It is one of the most popular scented teas. The conventional production process of rose tea includes the steps of tea dhool treatment, scenting and blending, blooming, refire and jacquard. Thin, tender and soft, vulnerable to mechanical damage, during the scenting process, due to factors such as extrusion, temperature rise, water loss, damage, oxidation, and microbial corrosion, the metabolism of petals is weakened and accelerated, the activity is reduced, and the aroma is low. The reduced capacity and the longer scenting time lead to the scent of the scented tea being turbid and not fresh; at the same time, due to the insufficient opening of the l...

Claims

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