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Rose black tea and processing method thereof

A technology of rose black tea and its processing method, which is applied in the field of tea, can solve the problems of wasting rose petals, inability to replenish qi and blood, nourish the skin, adjust menstruation, calm the liver and moisten the lungs, etc., and achieve the goal of slowing down the fermentation temperature, good health care effect, and expanding the audience Effect

Pending Publication Date: 2017-10-20
信阳祥云茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this kind of rose black tea only has the fragrance of roses, but it cannot have the effects of roses invigorating qi and blood, nourishing the skin and regulating menstruation, calming the liver and moistening the lungs, and a large amount of rose petals will be wasted during the cellaring process.

Method used

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  • Rose black tea and processing method thereof

Examples

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Effect test

Embodiment 1

[0021] A kind of processing method of rose black tea, it comprises the following steps:

[0022] Grading According to the picking standard, grade the fresh leaves of Xinyang No. 10, and separate the bud head, one bud and one leaf, one bud and two leaves, and one bud and three and four leaves; take some half-open roses, and pick off the rose petals for later use;

[0023] Withering: 0.4kg / m according to the amount of spread leaves 2 , spread the rose petals to a thickness of 2cm, wither in the sun, stir once every 20 minutes, and wither for 30 minutes to obtain the withered rose petals; the amount of leaves spread is 1.0kg / m 2 , spread the buds to a thickness of 2-3cm, wither in the sun, stir once every 10min, and wither for 20min to obtain the withered semi-finished product to obtain the withered semi-finished product; Next, the withered semi-finished product is withered for 12 hours to obtain withered leaves with dark green softness, soft hand grip, dull leaf surface, contin...

Embodiment 2

[0028] A kind of processing method of rose black tea, it comprises the following steps:

[0029] Grading According to the picking standard, grade the fresh leaves of Xinyang No. 10, and separate the bud head, one bud and one leaf, one bud and two leaves, and one bud and three and four leaves; take some half-open roses, and pick off the rose petals for later use;

[0030] Withering: 0.7kg / m according to the amount of spread leaves 2 , spread the rose petals to a thickness of 2cm, wither in the sun, stir once every 10 minutes, and wither for 40 minutes to obtain the withered rose petals; according to the amount of leaves spread, it is 0.6kg / m 2 , spread out one bud and one leaf to a thickness of 2-3 cm, wither in the sun, stir once every 20 minutes, and wither for 60 minutes to obtain the withered semi-finished product; then at a temperature of 28-30 ° C and a relative humidity of 60 % under the condition of withering the semi-finished product for 10 hours to obtain withered le...

Embodiment 3

[0035] A kind of processing method of rose black tea, it comprises the following steps:

[0036] Grading According to the picking standard, grade the fresh leaves of Xinyang No. 10, and separate the bud head, one bud and one leaf, one bud and two leaves, and one bud and three and four leaves; take some half-open roses, and pick off the rose petals for later use;

[0037] Withering: 0.5kg / m according to the amount of spread leaves 2 , spread the rose petals to a thickness of 2 to 3 cm, wither in the sun, stir once every 15 minutes, and wither for 40 minutes to obtain the withered rose petals; the amount of leaves spread is 0.8 kg / m 2 , spread out one bud and two leaves until the thickness is 2-3cm, carry out withering in sunlight, turn over once every 15min, and wither for 45min to obtain the withered semi-finished product; then at a temperature of 28-30°C and a relative humidity of 65 % under the condition of withering the semi-finished product withering for 11 hours to obtai...

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Abstract

The invention provides a processing method a rose black tea, comprising the steps of withering, rolling, fermenting and drying; the method is simple to perform and applicable to large-scale application. The invention also provides rose black tea produced by the method; the rose black tea is fragrant and sweet, has no sour and astringent taste, has advantages of both black tea and rose tea, has refreshing, mind-benefiting, and fatigue-relieving functions, and has the effects of maintaining beauty, supplementing, regulating blood, and calming liver.

Description

technical field [0001] The invention belongs to the field of tea, and in particular relates to a rose black tea and a processing method thereof. Background technique [0002] Traditional black tea includes Gongfu black tea, red crushed tea and Souchong black tea. The production methods are similar, and they all have four processes: withering, rolling, fermenting, and drying. The fermentation degree of black tea reaches 80%-90%, so that the tea polyphenols in the tea leaves are oxidized into thearubigins. Black tea is sweet and warm in nature, good at storing yang energy, generating heat and warming the abdomen, which can enhance the body's resistance to cold. In addition, people's appetite increases in winter, and people eat more greasy food. Drinking black tea can also remove greasy food, whet the appetite and help maintain health. [0003] Rose tea is mostly dried roses, which can be directly brewed and drunk. Rose black tea is a health-care black tea developed on the b...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06A23F3/12A23F3/08
CPCA23F3/14A23F3/06A23F3/08A23F3/12
Inventor 黄守延余运良
Owner 信阳祥云茶业有限公司
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