Rose-tee processing method

A processing method and technology of rose tea, which is applied in the field of tea processing, can solve the problems that the fresh roses of rose tea cannot be produced all year round in the production season and affect the quality of rose tea, and achieve the effect of stable product quality and easy operation

Inactive Publication Date: 2003-06-11
田永元
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  • Claims
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AI Technical Summary

Problems solved by technology

The above processing method has several deficiencies: firstly, the production of rose tea is limited by the production season of fresh roses and cannot be produced all year round.
In addition, if rose tea is directly smoked with fresh roses, the petals, cores and receptacles of the flowers will be dusty, which will also affect the quality of rose tea.

Method used

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  • Rose-tee processing method
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  • Rose-tee processing method

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specific Embodiment approach

[0017] The specific embodiment: The processing technology of rose tea of ​​the present invention is further described with an actual example below in conjunction with accompanying drawing.

[0018] Such as figure 1 As shown, put the rose fragrance saturated solution into the evaporator 1; put the raw tea leaves to be processed in the equal pressure fumigation container 3, such as green tea; put water in the tail gas water-sealed tank 7, and make the outlet pipe mouth immerse in the water surface In this way, the whole system will maintain a certain equilibrium pressure.

[0019] Heating the evaporator 1, the heated rose aroma and mixed steam enter the pressure-equalizing fumigation container 3 through the conduit 2, and smoke and absorb the raw tea leaves in it. The rose aroma is fully absorbed by the tea leaves. When the smoked rose aroma passes through the outlet pipe 6, When the exhaust gas emerges from the bottom of the water-sealed tank 7 and has a rose fragrance, it ind...

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Abstract

The production method of rose tea includes the follwing steps: firstly, steaming and distilling fresh rose flower to extract essence, making it into saturated solution for stand-by, then in a pressure-equalizing fumigation equipment using the vapour containing rose essene evaporated by rose essence saturated solution to fumigate raw material tea to make rose essence be adsorbed in the tea, then sealing and drying to obtain the the finished tea. Said rose essence saturated solution can be stored for a long period. Said rose tea is stable in quality, and its quality is good.

Description

Technical field: [0001] The present invention is related to the processing technology of tea leaves, more specifically about the processing technology of rose tea. Background technique: [0002] At present, the processing method of rose tea is to mix tea leaves such as green tea or oolong tea and rose flowers in a certain proportion and then seal them so that the aroma components of roses are absorbed in the tea leaves. Packing, packaging. Above processing method has several deficiencies: at first the production of rose tea can't be produced all the year round by the limitation of fresh rose production season. Because fresh roses are difficult to preserve for a long time, during the storage process of harvested fresh roses, some rose fragrance is emitted at an alarming rate, and the quality of roses is lost. Therefore, rose tea processing can only be carried out during the flower season. Restricted by the short flowering period of roses, rose tea cannot be produced through...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/40
Inventor 田永元田新峰王振国田常蕴王玉立
Owner 田永元
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