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Rose flower tea and preparation method thereof

A rose tea and rose flower technology, which is applied in the field of tea product processing, can solve the problems of unsustainable fragrance, single rose tea category, and not bright color, etc., and achieve the effect of eliminating oral odor

Inactive Publication Date: 2019-03-29
宜兴市瑞优娜玫瑰产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The category of rose tea made in the prior art is relatively single, and there are also defects such as not bright colors, not lasting fragrance, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0014] Embodiment: a kind of rose tea, comprises the proportioning ratio of following raw material components in parts by weight: 165 parts of fresh roses, 22 parts of bamboo leaves, 10 parts of lemons, 1.2 parts of salt, 9 parts of violets, 3 parts of lavender, 16 parts of chamomile, black tea 35 parts, 3 parts wolfberry.

[0015] A preparation method of rose tea, comprising the following steps:

[0016] (1) The collected fresh rosebuds are withered, greened, cooled and dried to obtain rosebuds with a moisture content of 60-70%; the bamboo leaves are cut into small pieces, dried and dried to obtain a moisture content of 2-4% bamboo leaves;

[0017] (2) Mix the rosebuds with the treated bamboo leaves, stack them in a sealed environment at a temperature of 20-30°C for 2-3 hours, take them out, and dry them in a vacuum at low temperature until the moisture content of the rosebuds is 20-30%. get rose tea;

[0018] (3) Take a lemon, add 50-80 times of water, beat and filter to ...

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PUM

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Abstract

A rose flower tea comprises following raw materials in parts by weight: 100 to 200 parts of fresh rose flowers, 20 to 30 parts of bamboo leaf, 10 to 12 parts of lemon, 1 to 3 parts of salt, 8 to 12 parts of violet, 2 to 5 parts of lavender, 11 to 21 parts of chamomile, 30 to 40 parts of black tea, and 2 to 4 parts of wolfberry.

Description

technical field [0001] The invention belongs to the field of tea product processing, and in particular relates to rose tea. Background technique [0002] Scented tea, also known as Xiangpian, makes use of the characteristic of tea that is good at absorbing odors, stuffs scented flowers with new tea, and sifts out the dried flowers after the tea absorbs the scent. The taste is loved by northerners of China. The most common jasmine tea is the jasmine tea made from jasmine, and common jasmine tea is made from green tea or black tea. Scented tea is mainly made of green tea, black tea or oolong tea as tea base, with fragrant flowers as raw materials, and made by scenting process. According to the variety of fragrant flowers used, it is divided into jasmine tea, magnolia tea, osmanthus tea, pearl orchid tea, etc. Among them, jasmine tea has the largest output. [0003] Rose tea is a high-grade tea made by mixing fresh roses and tea bud tips in proportion and scenting it with mo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 吴志忠
Owner 宜兴市瑞优娜玫瑰产业有限公司
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