Rose black tea and processing method thereof

A technology of rose black tea and roses, which is applied in the field of black tea, can solve the problems of soaking unbeneficial active substances, different brewing temperatures of roses and tea leaves, etc., and achieve the effects of increasing nutritional value, preventing cardiovascular diseases, and preventing the progress of cancer

Inactive Publication Date: 2019-07-02
李芳凯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention intends to provide a kind of rose black tea to solve the problem that the existing rose black tea cannot soak the beneficial active substances in roses and tea leaves in the same cup of tea soup due to the different brewing temperatures of roses and tea leaves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 Embodiment 2 Embodiment 3

[0064] Item Example 1 Example 2 Example 3 Mass parts of old leaves 369 Mass parts of roses 111 Mass parts of cheese 123

[0065] Proportioning the same mass parts, but the processing method is the existing processing method (that is, just putting old leaves, roses and cheese together in proportion) Comparative Example 1, Comparative Example 2 and Comparative Example 3 respectively correspond to Example 1 , embodiment 2 and embodiment 3, after making the rose black tea of ​​same weight, after soaking in the same glass with the water of the same temperature (for black tea soaking) and the same volume for 1 hour, record the tea soup in each glass Nutrient content, the results shown in Table 2 were obtained.

[0066] Table 2

[0067] It can be seen from the above table that even if the same ingredient ratio is used, the processed rose black tea has essential differences in structure due to different processing methods, resulting in different tastes and nutrient contents of the br...

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PUM

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Abstract

The present application discloses rose black tea. The rose black tea comprise fermented and rolled-into-ball old leaves and roses wrapped in the old leaves, and cheese is coated fully between the oldleaves and roses. A mass ratio of the old leaves, roses and cheese is (3:1:1)-(6:1:2). When the rose black tea is soaked, respective nutrients of the tea leaves and roses can be soaked out in a same cup of tea soup, so as to avoid loss of nutrients caused by over brewing of the roses.

Description

technical field [0001] The invention relates to the field of black tea, in particular to a rose black tea and a processing method thereof. Background technique [0002] Black tea is a category of tea leaves produced through complete fermentation. Compared with green tea, although the tea polyphenols in black tea are reduced, new components such as theaflavins and thearubigins are produced. Black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. Compared with green tea, black tea is more suitable for adding some other functional ingredients to increase the functional utility of black tea. [0003] Rose has the effects of promoting blood circulation and metabolism, diuresis, regulating menstruation, relieving pain, and softening cardiovascular and cerebrovascular. It is a commonly used raw material for scented tea and a commonly used tea additive. [0004] Nowadays, roses and black tea are often mixed according to a certain ratio to make rose...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 李芳凯
Owner 李芳凯
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