Rose black tea making process

Abstract

The invention discloses a rose black tea making process, and relates to the related technical field of black tea production. The method comprises the following steps: rose pretreatment: picking and petal separation; extracting rose essential oil: extracting essential oil from part of roses; pretreating and drying the black tea base; scenting twice and extracting once; and performing vacuum sealing low-temperature storage. The rose black tea is prepared by mixing the rose essential oil, the rose petals and the zinc-selenium black tea, so that the fragrance output is increased, and the black tea can better adsorb fragrance; according to the rose black tea, the picking environment and conditions of roses are provided, Pingyin roses are adopted, the Pingyin roses have the effects of dredging channels, promoting blood circulation and resisting fatigue, and zinc-selenium black tea with the effects of adsorbing heavy metal, delaying senescence, diminishing inflammation, sterilizing and the like is mixed to prepare the rose black tea, so that the rose black tea is very beneficial to human health; the scenting method of twice scenting and once extracting is adopted, so that the black tea can absorb enough fragrance.

Description

Technical Field

[0001] The invention relates to the technical field related to black tea production, and in particular to a production process of rose black tea. Background Art

[0002] Black tea is favored by consumers for its unique aroma. Black tea is made from suitable new leaves of tea trees through a series of processes such as withering, rolling (cutting), fermentation, and drying. Withering is an important process in the initial processing of black tea. Black tea is named because the tea soup and leaf background after the dry tea is brewed are red. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurs. The chemical composition in the fresh leaves changes greatly, and the tea polyphenols are reduced by more than 90%. New ingredients such as theaflavins and thearubigins are produced. The aroma substances are significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, and sweet and mellow taste. Rose contains more than 300 chemical components, such as phenylethyl alcohol, geraniol, nerol, vanillin and nonanal. Regular consumption of rose products can soften the liver and wake up the stomach, soothe the qi and activate blood circulation, beautify the skin, and make people feel refreshed. Transferring all the fragrance and ingredients in roses to black tea can make rose black tea have the fragrance, function and taste of both tea and rose. It is of great significance to find a preparation process that can prepare fragrant and delicious rose black tea.

[0003] At present, most of the rose black tea on the market is made by a simple mixing process, and the taste produced is often unsatisfactory. Therefore, a new and better production method is needed. Summary of the invention

[0004] The purpose of the present invention is to solve the problems raised in the above background technology, and provide a production process of rose black tea.

[0005] In order to achieve the above-mentioned purpose, the present invention specifically adopts the following technical solutions: A rose black tea production process, comprising: Rose pretreatment: picking and petal separation; Rose essential oil extraction: Take some rose flowers to extract essential oil; Black tea slab pretreatment and drying; Two smells and one mention: First scenting: tea, flower, and rose essential oil blend; Heat dissipation through the flower pattern; Wet billet re-fire; Remove the flowers and dregs; Secondary scenting: Mix tea, flowers, rose essential oil, and distilled water; Heat dissipation through the flower pattern; Wet billet re-fire; Remove the flowers and dregs; Jacquard; Vacuum seal and store at low temperature.

[0006] Furthermore, the specific conditions for picking flowers in step (1) are: deciduous shrubs, stems densely covered with sharp thorns, pinnate compound leaves, 5-9 leaflets, elliptical to obovate, with wrinkles on the surface, blooming in summer, solitary flowers, purple to white, with a strong fragrance; picking time is morning or evening.

[0007] Furthermore, the specific operation of separating the petals in step (1) is as follows: after the rose flowers are picked, they are properly cleaned, spread out, and the petals are folded, and the pedicels and stamens are picked out.

[0008] Furthermore, the specific operations of extracting rose essential oil in step (2) are as follows: washing, placing the picked petals in a basin, adding an appropriate amount of clean water, gently rubbing the petals with hands to remove impurities and dirt on the surface, and then placing the petals in a filter to drain the water; grinding, placing the cleaned petals in a mortar and crushing them into a mud with a mortar and pestle; separating, placing the ground rose petal mud in a steam distiller, adding an appropriate amount of distilled water, and when the water vapor passes through the rose petals, the aromatic substances and essential oil therein will be brought out; extracting, after steam distillation, the obtained substance contains rose essential oil and water, which can be placed in a separation funnel to allow the essential oil and water to naturally separate, and the pure rose essential oil on the upper layer is taken out.

[0009] Furthermore, the specific operations of pre-treatment and drying of black tea leaves in step (4) are as follows: picking, selecting tender leaves and open buds as raw materials; withering, the temperature during withering should not be too high, the ambient temperature is about 30°C, the time should not be too long, generally 1.5 to 2 hours, and the characteristics of moderate withering are: dark green leaf color, obvious aroma, and a water content of about 60%; rolling, putting the cooled tea leaves into a rolling machine for rolling, the purpose of rolling is to destroy the cell wall, promote the contact between the internal juice and the enzyme, and prepare for the subsequent oxidation fermentation; fermentation, placing the rolled tea leaves in a ventilated and humid place for fermentation. The fermentation time varies according to different regions and requirements, generally from several hours to more than half a day. During this process, the color and taste of the tea leaves will gradually change; drying: the fermented tea leaves need to be dried to stop the fermentation process of the tea leaves. Traditional charcoal fire and modern machines can be used for drying. When drying with charcoal fire, it is necessary to pay attention to controlling the heat and temperature to ensure that the tea leaves are dried evenly and have a beautiful color.

[0010] Furthermore, the specific operation of the first scenting in step (4) is as follows: stack the tea leaves and flowers up and down to form three layers, spray a thin layer of rose essential oil on each layer, the scenting temperature is 38°C-40°C, the humidity is 70%-80%, and the time is generally 6-8 hours; then cool and let stand, reheat at room temperature to remove moisture, and remove the flowers and residues after the water content of the tea leaves drops to 5%.

[0011] Furthermore, the specific operation of the second scenting in step (4) is as follows: stack the tea leaves and flowers up and down to form three layers, and spray each layer with a thin layer of rose essential oil and a thin layer of distilled water. The distilled water can appropriately increase the water content of the tea leaves, which is beneficial to the absorption of the tea aroma. At the same time, it can prolong the activity of the fresh flowers and improve the ability to emit fragrance. The scenting temperature is 38°C-40°C, the humidity is 70%-80%, and the time is generally 6-8 hours; then the tea leaves are cooled and allowed to stand, and the tea leaves are heated again to remove moisture at room temperature. After the water content of the tea leaves drops to 5%, the flowers are removed and the residues are removed.

[0012] The beneficial effects of the present invention are as follows: The rose black tea is prepared by mixing rose essential oil, rose petals and zinc-selenium black tea, which increases the aroma emission and is more conducive to the black tea absorbing aroma.

[0013] The invention proposes a rose picking environment and conditions, and adopts Pingyin roses, which have the effects of dredging meridians, promoting blood circulation and resisting fatigue, and mixes zinc-selenium black tea with the effects of absorbing heavy metals, delaying aging, and anti-inflammatory and sterilizing to make rose black tea, which is very beneficial to human health. The invention adopts a two-scenting-one-lifting scenting method to ensure that the black tea can absorb sufficient aroma. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 It is the overall flow chart of the present invention; Figure 2 This is a detailed flow chart of rose pretreatment and rose essential oil extraction of the present invention; Figure 3 This is a specific flow chart of the pretreatment and drying of black tea slabs of the present invention; Figure 4 It is a specific flow chart of the two-step method and one-step method of the present invention; Implementation

[0015] To make the purpose, technical solution and advantages of the embodiments of the present invention more clear, the technical solution in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention.

[0016] like Figure 1-4 As shown, a rose black tea production process comprises: Rose pretreatment: picking and petal separation; Rose essential oil extraction: Take some rose flowers to extract essential oil; Black tea slab pretreatment and drying; Two smells and one mention: First scenting: tea, flower, and rose essential oil blend; Heat dissipation through the flower pattern; Wet billet re-fire; Remove the flowers and dregs; Secondary scenting: Mix tea, flowers, rose essential oil, and distilled water; Heat dissipation through the flower pattern; Wet billet re-fire; Remove the flowers and dregs; Jacquard; Vacuum seal and store at low temperature.

[0017] like Figure 2 As shown, the specific conditions for picking flowers in step (1) are: deciduous shrubs, stems densely covered with sharp thorns, pinnate compound leaves, 5-9 leaflets, elliptical to obovate, with wrinkles on the surface, blooming in summer, solitary flowers, purple to white, with a strong fragrance; picking time is morning or evening.

[0018] like Figure 2 As shown, the specific operation of separating the petals in step (1) is as follows: after the rose flowers are picked, they are properly cleaned, spread out, folded, and the pedicels and stamens are picked out.

[0019] like Figure 2 As shown, the specific operations of extracting rose essential oil in step (2) are as follows: washing, putting the picked petals into a basin, adding an appropriate amount of clean water, gently rubbing the petals with hands to remove impurities and dirt on the surface, and then putting the petals into a filter to drain the water; grinding, putting the cleaned petals into a mortar and crushing them into a mud with a mortar and pestle; separation, putting the ground rose petal mud into a steam distiller, adding an appropriate amount of distilled water, and when the water vapor passes through the rose petals, the aromatic substances and essential oil therein will be brought out; extraction, after steam distillation, the obtained substance contains rose essential oil and water, which can be placed in a separation funnel to allow the essential oil and water to naturally separate, and the pure rose essential oil on the upper layer is taken out.

[0020] like Figure 3As shown, the specific operations of pretreatment and drying of black tea leaves in step (4) are: picking, selecting tender leaves and open buds as raw materials; withering, the temperature during withering should not be too high, the ambient temperature is about 30°C, the time should not be too long, generally 1.5 to 2 hours, and the characteristics of moderate withering are: dark green leaf color, obvious aroma, and a water content of about 60%; rolling, putting the cooled tea leaves into a rolling machine for rolling, the purpose of rolling is to destroy the cell wall, promote the contact between the internal juice and the enzyme, and prepare for the subsequent oxidation fermentation; fermentation, placing the rolled tea leaves in a ventilated and humid place for fermentation. The fermentation time varies according to different regions and requirements, generally from several hours to more than half a day. During this process, the color and taste of the tea leaves will gradually change; drying: the fermented tea leaves need to be dried to stop the fermentation process of the tea leaves. Traditional charcoal fire and modern machines can be used for drying. When drying with charcoal fire, it is necessary to pay attention to controlling the heat and temperature to ensure that the tea leaves are dried evenly and have a beautiful color.

[0021] like Figure 4 As shown, the specific operation of the first scenting in step (4) is as follows: stack the tea and flowers up and down, stack three layers, spray a thin layer of rose essential oil on each stacked layer, the scenting temperature is 38°C-40°C, the humidity is 70%-80%, and the time is generally 6-8 hours; then cool and let stand, re-heat to remove moisture at room temperature, and remove the flowers and residue after the water content of the tea drops to 5%.

[0022] like Figure 4 As shown, the specific operation of the secondary scenting in step (4) is: stack tea and flowers up and down, stack three layers, spray a thin layer of rose essential oil and a thin layer of distilled water on each stacked layer, distilled water can appropriately increase the water content of the tea leaves, which is conducive to the adsorption of tea aroma, and at the same time can prolong the activity of fresh flowers and improve the ability to emit fragrance. The scenting temperature is 38°C-40°C, the humidity is 70%-80%, and the time is generally 6-8 hours; then the heat is dissipated and allowed to stand, and the fire is reheated to remove moisture after the room temperature, and the flowers are removed after the water content of the tea drops to 5%. The above description of the disclosed embodiments enables professionals and technicians in this field to implement or use the present invention. Various modifications to these embodiments will be obvious to professionals and technicians in this field, and the general principles defined in this article can be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown in this article, but should conform to the widest scope consistent with the principles and novel features disclosed in this article.

Claims

1. A rose black tea production process, characterized in that: include: (1) Rose pretreatment: picking and petal separation; (2) Rose essential oil extraction: extract essential oil from some rose flowers; (3) Pretreatment and drying of black tea leaves; (4) Two scents and one mention: First scenting: tea, flower, and rose essential oil blend; Heat dissipation through the flower pattern; Wet billet re-fire; Remove the flowers and dregs; Secondary scenting: Mix tea, flowers, rose essential oil, and distilled water; Heat dissipation through the flower pattern; Wet billet re-fire; Remove the flowers and dregs; Jacquard; (5) Vacuum sealed and stored at low temperature.

2. The rose black tea production process according to claim 1, characterized in that: The specific conditions for picking the flowers in step (1) are: Pingyin rose, a deciduous shrub, has a stem densely covered with sharp thorns, pinnate compound leaves, 5-9 leaflets, elliptical to obovate, with wrinkles on the surface, blooms in summer, the flowers are solitary, purple to white, and have a strong fragrance; the picking time is morning or evening.

3. The rose black tea production process according to claim 1, characterized in that: The specific operation of separating the petals in step (1) is as follows: after the rose flowers are picked, they are properly cleaned, spread out, the petals are folded, and the pedicels and stamens are picked out.

4. The rose black tea production process according to claim 1, characterized in that: The specific operation of extracting rose essential oil in step (2) is as follows: Wash, put the picked petals into a basin, add appropriate amount of clean water, gently rub the petals with your hands to remove impurities and dirt on the surface, then put the petals into the strainer to drain the water; To grind, put the cleaned petals into a mortar and pestle and crush them into a puree; Separate, put the ground rose petal mud into the steam distiller, add an appropriate amount of distilled water, when the steam passes through the rose petals, it will bring out the aromatic substances and essential oils in them; Extraction, after steam distillation, the obtained substance contains rose essential oil and water, which can be placed in a separation funnel, allowing the essential oil and water to naturally separate, and take out the pure rose essential oil on the upper layer.

5. The rose black tea production process according to claim 1, characterized in that: The specific operations of pre-treating and drying the black tea leaves in step (4) are as follows: Picking, zinc-selenium black tea, select tender leaves and open buds as raw materials; Withering: The temperature should not be too high during withering, the ambient temperature should be around 30℃, and the time should not be too long, generally 1.5 to 2 hours. The characteristics of moderate withering are: dark green leaves, obvious fragrance, and a water content of about 60%; Rolling: Put the cooled tea leaves into a rolling machine for rolling. The purpose of rolling is to destroy the cell walls, promote the contact between the internal juice and enzymes, and prepare for subsequent oxidation and fermentation. Fermentation: Place the rolled tea leaves in a well-ventilated and humid place for fermentation. The fermentation time varies according to different regions and requirements, usually from a few hours to more than half a day. During this process, the color and taste of the tea leaves will gradually change. Drying: The fermented tea leaves need to be dried to stop the fermentation process. Traditional charcoal fire and modern machines can be used for drying. When drying with charcoal fire, attention should be paid to controlling the heat and temperature to ensure that the tea leaves are dried evenly and have a beautiful color.

6. The rose black tea production process according to claim 1, characterized in that: The specific operation of the first scenting in step (4) is as follows: stack the tea leaves and flowers up and down to form three layers, spray each layer with a thin layer of rose essential oil, the scenting temperature is 38°C-40°C, the humidity is 70%-80%, and the time is generally 6-8 hours; then cool and let stand, reheat at room temperature to remove moisture, and remove the flowers and residues after the water content of the tea leaves drops to 5%.

7. The rose black tea production process according to claim 1, characterized in that:The specific operation of the second scenting in step (4) is as follows: stack the tea leaves and flowers up and down to form three layers, and spray each layer with a thin layer of rose essential oil and a thin layer of distilled water. The distilled water can appropriately increase the water content of the tea leaves, which is beneficial to the absorption of the tea aroma. At the same time, it can prolong the activity of the fresh flowers and improve the ability to emit fragrance. The scenting temperature is 38°C-40°C, the humidity is 70%-80%, and the time is generally 6-8 hours; then the tea leaves are cooled and allowed to stand, and the tea leaves are heated again to remove moisture at room temperature. After the water content of the tea leaves drops to 5%, the flowers are removed and the residues are removed.

Images