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Preparation method for rose black tea

A technology of rose black tea and its production method, which can be applied in the direction of tea treatment before extraction, etc. It can solve the problems of easily affecting the taste of black tea, and the inability to effectively integrate the aroma of tea and flowers, etc., so as to prevent and treat cardiovascular diseases, and the fragrance of roses is charming and delicious. Fresh and refreshing effect

Pending Publication Date: 2019-04-05
六盘水市农业科学研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a method for making rose black tea, so as to solve the problem that the tea fragrance and flower fragrance in the existing rose black tea cannot be effectively integrated, and the astringent taste in rose petals easily affects the taste of black tea

Method used

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  • Preparation method for rose black tea
  • Preparation method for rose black tea

Examples

Experimental program
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Effect test

Embodiment 1

[0026] A preparation method of rose black tea, comprising the following specific steps:

[0027] (1) Preparation of rose petals

[0028] Pick fresh semi-open rose petals, dry them in the sun or dry them at low temperature (40°C-60°C), remove the calyx and stamens, and leave the rose petals for later use;

[0029] (2) Preparation of green tea

[0030] Pick fresh leaves of tea trees, preferably those with one bud and one leaf or one bud and two leaves, and spread them out in time. The thickness of the spread leaves should not exceed 10cm, and they should be mixed once every 30 minutes. Turn it over every 15 minutes until the leaf color darkens and the leaf quality is moderate, then move it indoors and continue withering. The standard for judging the appropriateness of withering is that the green grass smell basically disappears, the sweet fragrance gradually becomes stronger, and the hand Hold the wilting leaves to form clusters;

[0031] Put the withered green tea into the k...

Embodiment 2

[0042] A preparation method of rose black tea, comprising the following specific steps:

[0043] (1) Preparation of rose petals

[0044] Pick fresh semi-open rose petals, dry them in the sun or dry them at low temperature (40°C-60°C), remove the calyx and stamens, and leave the rose petals for later use;

[0045] (2) Preparation of green tea

[0046] Pick fresh leaves of tea trees, preferably those with one bud and one leaf or one bud and two leaves, and spread them out in time. The thickness of the spread leaves should not exceed 10cm, and they should be mixed once every 30 minutes. Turn it over every 15 minutes until the leaf color darkens and the leaf quality is moderate, then move it indoors and continue withering. The standard for judging the appropriateness of withering is that the green grass smell basically disappears, the sweet fragrance gradually becomes stronger, and the hand Hold the wilting leaves to form clusters;

[0047] Put the withered green tea into the k...

Embodiment 3

[0059] A preparation method of rose black tea, comprising the following specific steps:

[0060] (1) Preparation of rose petals

[0061] Pick fresh semi-open rose petals, dry them in the sun or dry them at low temperature (40°C-60°C), remove the calyx and stamens, and leave the rose petals for later use;

[0062] (2) Preparation of green tea

[0063] Pick fresh leaves of tea trees, preferably those with one bud and one leaf or one bud and two leaves, and spread them out in time. The thickness of the spread leaves should not exceed 10cm, and they should be mixed once every 30 minutes. Turn it over every 15 minutes until the leaf color darkens and the leaf quality is moderate, then move it indoors and continue withering. The standard for judging the appropriateness of withering is that the green grass smell basically disappears, the sweet fragrance gradually becomes stronger, and the hand Hold the wilting leaves to form clusters;

[0064] Put the withered green tea into the k...

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Abstract

The invention discloses a preparation method for rose black tea. The preparation method comprises the following steps: mixing green tea acquired by picking, withering and rolling with dry rose petalsat mass ratio of 10:(0.5-1), and then fermenting and drying, thereby acquiring the rose black tea. The rose black tea prepared according to the invention has the characteristics that tea fragrance isfresh, mellow and strong and is accompanied by obvious flower fragrance; tea soup is in bright orange color; the rose black tea tastes fresh, alive, sweet and cool, has a long-lasting aftertaste in throat and has a pleasant flower scent; the tea leaves are soft, red and bright; after the rose black tea is brewed with boiled water, the tea tastes fresh, strong and sweet and has long-lasting aftertaste; after the rose black tea is brewed with cold water, the tea has a pleasant rose scent and tastes fresh, sweet and cool. The preparation method disclosed by the invention is capable of solving theproblems of the present rose black tea that tea fragrance and flower scent cannot be effectively integrated with each other and the taste of black tea can be easily influenced by bitterness of rose petals.

Description

technical field [0001] The invention relates to a method for preparing rose black tea, which belongs to the field of black tea preparation. Background technique [0002] With the continuous improvement of people's living standards, the demand for tea quality and types is also increasing. Scented tea has become a favorite drink for people. However, the current market has a single product category and cannot meet the needs of consumers. [0003] There are three kinds of traditional rose tea: one is dry rose tea made from fresh roses (or rosebuds), which is called scented tea but has no tea; the other is made by mixing dried roses with finished black tea. The aroma of tea and flowers can not be well integrated; there is another kind that is made of rose flowers and finished black tea. This method is easy to scent the astringent taste in the petals into the black tea, and the scenting process is still difficult. A lot of rose petals would be wasted. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 刘彦张冬莲吕树鸣杨兰舒志芬左利娟
Owner 六盘水市农业科学研究院
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