Processing method of cold-brewed rose black tea

Abstract

The invention discloses a processing method of cold-brewed rose black tea, relates to the technical field of scented tea processing, and aims at solving the problems that existing cold-brewed scentedtea in the prior art needs to spend two to three hours for soaking and flavor improving, and fragrance in tea leaves cannot be soaked out in a relatively short time. The method includes: repeatedly sieving the picked tea leaves, dividing the raw material tea leaves into two grades, wherein the first grade tea includes tea bud picking, one bud and one leaf, new shoots with one bud and two leaves extending initially, and the second grade of tea includes one bud and two leaves as main materials, one bud and three leaves and tender double-clip leaves; withering the first-grade raw leaves sorted inthe step 1 as main raw materials, spreading the withered first-grade raw leaves on a fresh bamboo shoot, drying the first-grade raw leaves in the sun until the color is dark green, withering the second-grade raw leaves as other tea, putting the withered first-grade raw leaves into a rolling machine to be rolled in two stages, wherein the first-stage rolling rotating speed is 30r / min, the rollinggap height is 2-2.75 cm, the duration is 30min, and the second-stage rolling rotating speed is 45r / min.

Description

technical field [0001] The invention relates to the technical field of scented tea processing, in particular to a processing method of cold-brewed rose black tea. Background technique [0002] Scented tea, also known as Xiangpian, is a kind of tea made by brewing the flowers or leaves of plants or their fruits. It is a kind of reprocessed tea unique to China. It makes use of the characteristic of tea that is good at absorbing odors, stuffing scented flowers with new tea, and sifting out the dried flowers after the tea absorbs the scent. Scented tea can be subdivided into herbal tea and nectar tea. Those who drink leaves or flowers are called herbal teas, such as lotus leaves and stevia leaves. Those who drink its fruits are called flower fruit teas, such as: figs, lemons, hawthorns, Luo Han Guo, and flowers. Its scent is fragrant and has health benefits. The appearance is tight and even, and the color is yellow-green and still moist; the inner quality is fresh and strong...

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a processing method of cold-brewed rose black tea, to solve the problem that the existing cold-brewed scented tea proposed in the above-mentioned background technology needs to spend two to three hours for soaking and flavoring, and cannot be processed in a relatively short time. The problem of soaking the aroma in the tea leaves within a certain period of time