Scenting method of rose black tea

Abstract

The invention relates to the technical field of scented tea processing, in particular to a rose black tea scenting method which comprises a continuous scenting and drying device which is arranged in a sealed manner, is internally provided with pull baskets in a sliding and layering manner and is internally provided with lime as a drying agent, and a rose tea processing method matched with the device. Comprising the steps of material selection, raw material treatment, primary scenting, secondary scenting and storage, through a low-temperature static processing mode, scenting-dried roses and tea leaves are not turned or stirred in the scenting process, friction between the roses and the tea leaves is reduced, loss of effective substances in the tea leaves and the roses is reduced, and the quality of the tea leaves and the roses is improved. The aroma of the rose tea is improved by improving the utilization efficiency of volatile components, and meanwhile, the processing dosage of roses is reduced by improving the quality, so that the effects of reducing the input cost of production raw materials and reducing the cost on the whole are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of scented tea processing, in particular to a scenting method for rose black tea. Background Art

[0002] Scented tea is made by scenting with fragrant flowers and belongs to the category of refined tea. Taking advantage of the fact that tea is good at absorbing fragrance, fresh flowers that can emit fragrance are used as raw materials, and techniques such as scenting and blending are used to make tea with pure tea fragrance and the fragrance of fresh flowers. Scented tea has a unique flavor and is a special quality feature of scented tea. It also has health and wellness effects such as soothing emotions, promoting blood circulation and regulating menstruation, and promoting digestion and diuresis during drinking. The fragrant flowers used to scent scented tea include jasmine, white orchid, pearl orchid, daisy flower, grapefruit flower, magnolia, osmanthus, rose, etc. The tea embryos used for scenting are mainly green tea, black tea and oolong tea. Driven by the consumption of new tea drinks, traditional tea consumption has gradually diversified. The fusion of floral fragrance, fruity fragrance and tea has promoted the rapid increase in tea consumption. Among them, the elegant flavor of rose black tea is favored by most young consumers.

[0003] Roses mainly bloom from May to June each year, and generally bloom once a year, each time lasting 10-15 days. The flowering period is greatly affected by the weather. The short blooming period of roses is the main factor affecting the production of rose black tea. Even with human intervention, the cultivation cost is still high. Therefore, the high cost and low efficiency of preparing rose black tea make rose black tea have a wide market, but the benefits are low, so rose black tea cannot be produced in large quantities.

[0004] The quality of rose black tea is also affected by the process. The production process of rose black tea is mainly fresh flower scenting, and there are different drying methods for fresh flower scenting, including scenting, drying, and roasting. Different scenting and drying processes have obvious differences in the quality and flavor of rose black tea.

[0005] At present, according to the scenting principle, scenting is to utilize the increase in the specific surface area of ​​tea leaves within a certain moisture range, and to absorb a large amount of fresh flower fragrance substances into the tea leaves by physical adsorption and chemical adsorption. Therefore, in the production process of high-quality rose black tea, scenting, clearing, and continued scenting are essential processes for scenting scented tea. After the fragrance absorption reaches a balance, it is then accompanied by a subsequent drying process to remove moisture from tea leaves and flowers, and the drying temperature has a great influence on the retention of aroma components. For example, the Chinese patent "CN104642643 A A method for preparing Ganoderma lucidum rose black tea" is prepared by the scenting drying method, but it needs to be turned over during the scenting process, which increases the collision between flowers and tea, easily destroys the cells of flowers and tea, and causes the aroma substances to be lost with a large amount of water. The patent "201210009974.7" is a rose black tea scenting process. Although it also uses scenting and drying, it also needs stirring during the scenting process and subsequent microwave drying. The processing procedure is relatively cumbersome and it is also easy to damage the cells of the flowers and tea, which can easily cause the aroma substances to be lost quickly with the water, seriously affecting the production efficiency of rose black tea.

[0006] Existing technical means can produce rose-flavored tea, but from the perspective of production efficiency, rose black tea quality and production cost, it is necessary to ensure that the rose fragrance is strong, lasting and fresh, while taking into account production efficiency and cost investment. In addition, there is a certain technical bottleneck in how to use a simple continuous scenting and drying device to improve the quality and efficiency of rose black tea. Therefore, the present invention proposes a scenting method for rose black tea. Summary of the invention

[0007] The purpose of the present invention is to provide a method for scenting rose black tea, so that the scenting of rose black tea has the characteristics of low cost, high efficiency and richer aroma, so as to solve the existing technical defects and unattainable technical requirements.

[0008] To achieve the above object, the present invention provides the following technical solution: a method for scenting rose black tea, comprising the following steps:

[0009] 1. Provide a continuous scenting drying device, comprising:

[0010] 1.1) A continuous drying box, with multiple slide rails symmetrically distributed on the inner walls on both sides of the continuous drying box;

[0011] 1.2) Pull-out basket, the pull-out basket is slidably connected to the slide rail, and the bottom of the pull-out basket is a mesh setting;

[0012] 1.3) A support rod, the two ends of which are respectively fixedly connected to the two inner side walls provided with the slide rails, and the support rod is located between two adjacent slide rails in the vertical direction;

[0013] 1.4) Buckle, one end of the buckle is rotatably connected to the pull-out basket, and the other end is connected to the support rod by snapping;

[0014] 2. Material selection

[0015] 2.1) Use black tea embryos and fresh roses as the main production raw materials;

[0016] 2.1.1) Black tea embryo: The embryo should be the mainstream black tea embryo in the market, i.e. curly black tea;

[0017] 2.1.2) Roses: Pick fresh roses that are about to bloom;

[0018] 3. Raw material processing

[0019] 3.1) Tea embryo processing:

[0020] The tea embryo needs to be screened and refined, and then heat treated, and then cooled to room temperature in time after heat treatment, and then sealed and stored at room temperature for more than 15 days for annealing after screening;

[0021] 3.2) Rose processing:

[0022] 3.2.1) Selection: remove withered rose petals and debris from the roses;

[0023] 3.2.2) Drying: Break the rose petals into complete petals, place the rose petals evenly in a dark, cool and ventilated place, and dry them for a while;

[0024] 4. Scenting

[0025] 4.1) First scenting

[0026] 4.1.1) Mixing black tea embryos and rose petals: The processed black tea embryos and rose petals are evenly layered and stacked for 0.5 hours according to the proportion, and then evenly mixed;

[0027] 4.1.2) Scenting: Put the mixed tea embryos and rose petals into a food-grade gauze bag and place it in a dark and cool place for scenting. The scenting time is 4h to 6h, and the temperature of the flowers is kept between 20℃ and 25℃.

[0028] 4.1.3) Through-flowering: through-flowering time is 0.5h~1.0h, and the temperature is lowered to 20℃;

[0029] 4.1.4) Continued scenting and drying: Place the rose black tea products and quicklime after the above treatment in a continued scenting and drying device with intervals between them; the rose and black tea are on the same layer, and the quicklime is on another layer.

[0030] 4.1.5) Continued scenting and drying are completed: When the moisture content of the tea leaves is 10% to 12%, the first scenting process is considered to be completed;

[0031] 4.2) Second scenting

[0032] 4.2.1) Mixing: Evenly mix the first scented rose tea and the processed fresh rose petals according to the proportion;

[0033] 4.2.1) Repeat the above steps 4.1.2), 4.1.3) and 4.1.4) in sequence;

[0034] 4.2.2) When the water content of tea leaves is 8%-9%, the second scenting process is concluded;

[0035] 5. Storage: The scented rose black tea is sifted, blended and piled evenly, put into desiccant bags, and sealed and packed for storage.

[0036] Further, in step 3.1), the heat treatment temperature is between 50°C and 65°C, and the water content is controlled between 6% and 7%;

[0037] Furthermore, in step 3.2.2), the standard for drying the rose petals is: the moisture content of the rose petals is 78% to 82%.

[0038] Further, in step 4.1.1), the specific process of mixing the black tea embryos and rose petals is as follows: the processed black tea embryos and rose petals are evenly layered and stacked in a ratio of 10:2 to 10:4, that is, one layer of tea embryos and one layer of rose petals, and evenly mixed immediately after 0.5 hours;

[0039] In step 4.2.1), the rose black tea prepared for the first time and the processed fresh rose petals are evenly mixed in a ratio of 10:1 to 10:3.

[0040] Furthermore, a plurality of rollers are respectively arranged on the slide rails;

[0041] The specific process of low temperature static continued scenting and drying in step 4.1.4) is as follows:

[0042] ①. Put the cooled rose black tea products and quicklime evenly into the pull basket to form a tea layer and a drying layer respectively. The pull basket places the tea layer and the drying layer in a sealed continuous scenting and drying device through the rollers on the slide rails, and rotates the buckle to connect the buckle to the support rod. The temperature and humidity sensing probes are buried in the tea layers, and the bottom layer and the top layer are both drying layers, and the layer spacing of each pull basket is 2cm to 4cm;

[0043] ② The tea layer and the drying layer are in a low-temperature static state in the scenting and drying device. The surface temperature of the tea leaves first rises rapidly and then slowly decreases. The scenting process and the drying process are carried out simultaneously.

[0044] ③. Static placement time is 15h~20h. The end time of scenting and drying can be determined based on the temperature and humidity display. When the temperature is close to room temperature and the relative humidity is lower than 50%, it can be preliminarily determined that the process is finished.

[0045] Furthermore, a convection circulation fan is also provided in the continued smelling drying box.

[0046] Further, in step ①, the tea layer is: the cooled rose black tea product is wrapped with food-grade gauze and evenly spread in the pull-out basket, the height of the tea leaves is slightly lower than the pull-out basket frame, and the pull-out basket is also food grade; the rose black tea product is rose and black tea embryos.

[0047] The drying layer is: quicklime is evenly placed in the pull-out basket, the height of the quicklime shall not be higher than the pull-out basket frame, and the bottom of the pull-out basket of the drying layer is covered with food-grade breathable non-woven fabric.

[0048] Furthermore, the quicklime is selected from traditional quicklime, and the quicklime is sealed and wrapped with non-woven fabric.

[0049] Furthermore, the mass ratio of scented tea to quicklime is between 1:6 and 1:8.

[0050] Furthermore, in step ②, the tea layer and the drying layer are in a low-temperature static state in the scenting and drying device, the surface temperature of the tea leaves first quickly rises to 46±2°C, and then slowly decreases to room temperature, and the highest temperature of the drying process is not higher than 48°C.

[0051] It should be emphasized that rose black tea is tea, while rose product is rose and black tea.

[0052] Compared with the prior art, the present invention has the following beneficial effects:

[0053] 1. The present application adopts a low-temperature static processing method, and the dried rose flowers and black tea leaves are not turned over or stirred during the drying process, thereby reducing the friction between the rose flowers and the black tea, reducing the loss of effective substances in the tea leaves and rose flowers, and better retaining the aroma of the flowers and tea.

[0054] 2. In the present application, the roses are dried by a specific drying device. The roses and black tea leaves are placed in the drying device. The operation is simple and convenient. It also reduces the labor cost and can improve the efficiency of the rose drying, making the preparation of rose black tea efficient.

[0055] 3. The present application reduces the production cost of roses by better retaining the aroma of tea and roses and improving the preparation effect of rose black tea, that is, by improving the quality and reducing the processing amount of roses, so as to reduce the input cost of production raw materials and further achieve the effect of reducing costs as a whole. BRIEF DESCRIPTION OF THE DRAWINGS

[0056] Figure 1 It is the overall flow chart of the present invention.

[0057] Figure 2 It is an overall schematic diagram of the continued scenting and drying device in the present invention.

[0058] Figure 3 For the present invention Figure 1 A local enlarged schematic diagram of point A in the middle.

[0059] Figure 4 The cross-sectional view of the tea layer and the drying layer in the present invention

[0060] Figure 5 It is a schematic diagram of the overall structure of the pull-out basket in the present invention.

[0061] Figure 6 This is an enlarged view of the partial structure of the pull-out basket of the present invention.

[0062] Figure 7 It is a structural schematic diagram of the slide rail in the present invention.

[0063] In the figure: a tea-scenting drying box 1, a slide rail 2, a pull-out basket 3, a support rod 4, a buckle 5, a tea layer 6, and a drying layer 7. DETAILED DESCRIPTION

[0064] The following will be combined with the attached embodiment of the present invention Figure 1-7 , the technical solutions in the embodiments of the present invention are clearly and completely described. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0065] In the description of the present invention, it should be understood that the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features.

[0066] See also Figure 1-7 , embodiments of the present invention:

[0067] Embodiment 1: (Quicklime Drying Method)

[0068] like Figure 1-7 As shown: the following steps are included:

[0069] 1. Provide a continuous scenting drying device, comprising:

[0070] 1.1) A continuous-scenting drying box 1, on the inner side walls of both sides of the continuous-scenting drying box 1, a plurality of slide rails 2 are symmetrically distributed;

[0071] 1.2) A pull-out basket 3 is slidably connected to the slide rail 2, and the bottom of the pull-out basket 3 is a mesh setting;

[0072] 1.2) Support rod 4. The two ends of the support rod 4 are respectively fixedly connected to the two inner side walls provided with the slide rails 2. The support rod 4 is located between two adjacent slide rails 2 in the vertical direction.

[0073] 1.4), buckle 5, one end of the buckle 5 is rotatably connected to the pull-out basket 3, and the other end is connected to the support rod 4 by clamping.

[0074] 3. Material selection

[0075] 2.1) Use black tea embryos and fresh roses as the main production raw materials;

[0076] 2.1.1) Black tea embryo: The tea embryo shall be selected from the mainstream black tea embryo in the market, namely Jiuquhongmei.

[0077] 2.1.2) Roses: Pick fresh roses that are about to bloom;

[0078] 3. Raw material processing

[0079] 3.1) Tea embryo processing:

[0080] The tea embryo needs to be screened and refined, and then heat treated, and then cooled to room temperature in time after heat treatment, and then sealed and stored at room temperature for more than 15 days for annealing after screening;

[0081] 3.2) Rose processing:

[0082] 3.2.1) Selection: remove withered rose petals and debris from the roses;

[0083] 3.2.2) Drying: Break the rose petals into complete petals, place the rose petals evenly in a dark, cool and ventilated place, and dry them for a while;

[0084] 4. Scenting

[0085] 4.1) First scenting

[0086] 4.1.1) Mixing tea embryos and rose petals: 40 kg of processed black tea embryos and 4 kg of processed rose petals are evenly layered and stacked for 0.5 hours, and then evenly mixed;

[0087] 4.1.2) Scenting: Put the mixed black tea embryos and rose petals into a food-grade gauze bag and place them in a dark and cool place for scenting. The scenting time is 5 hours and the temperature of the flowers is kept between 23℃.

[0088] 4.1.3) Through-flowering: through-flowering time is 0.75h, and the temperature is lowered to 20℃;

[0089] 4.1.4) Continued scenting and drying: Place the rose black tea products and quicklime after the above treatment in a continued scenting and drying device with intervals between them; the rose and black tea are on the same layer, and the quicklime is on another layer.

[0090] 4.1.5) Continued scenting and drying are completed: When the moisture content of the tea leaves is 11%, the first scenting process is considered to be completed;

[0091] 4.2) Second scenting

[0092] 4.2.1) Mixing: Evenly mix the first scented rose tea and the processed fresh rose petals according to the proportion;

[0093] 4.2.1) Repeat the above steps 4.1.2), 4.1.3) and 4.1.4) in sequence;

[0094] 4.2.2) The water content of the tea leaves is measured to be 8.5%, and the second scenting process is concluded;

[0095] 5. Storage: The scented rose black tea is sifted, blended and piled evenly, put into desiccant bags, and sealed and packed for storage.

[0096] In the present embodiment, roses and black tea leaves are processed in a low-temperature, static, laminated, sealed environment by a specific scenting and drying device. In this environment, the stirring and turning operations of the processing objects during the scenting and drying process in the prior art are avoided, which effectively reduces the loss and excessive volatilization of the aromatic substances of roses and tea leaves with water, and improves the aroma of rose black tea by improving the utilization efficiency of volatile components. At the same time, the efficient aroma utilization rate can also reduce the input amount of rose raw materials during processing, thereby reducing production costs. The specific scenting and drying equipment can also reduce the investment in labor costs by reducing the number of operating steps, further reducing the overall production cost. At the same time, because the processing environment in the present embodiment is carried out under low-temperature static conditions and is a closed space, it can effectively reduce the oxidative degradation of tea components in a humid environment, better retain the quality components inside the tea leaves, effectively reduce the browning degree of the tea soup color, and make the rose black tea taste mellow.

[0097] At the same time, the present application uses quicklime as a desiccant. When quicklime is used as a desiccant, it can absorb moisture well. At the same time, the quicklime can also emit heat after absorbing water, which can compensate for the temperature inside the drying device and reduce the heating cost.

[0098] In step 3.1), the heat treatment temperature is between 55°C and the water content is controlled to be 6.5%;

[0099] In step 3.2.1), the standard for drying the roses is: the moisture content of the rose petals is 80%.

[0100] In step 4.1.1), the specific process of mixing the black tea embryos and rose petals is as follows: the processed black tea embryos and rose petals are evenly layered and stacked in a ratio of 10:1, that is, one layer of tea embryos and one layer of rose petals, and evenly mixed immediately after 0.5 hours;

[0101] In step 4.2.1), the rose black tea prepared for the first time and the processed fresh rose petals are evenly mixed in a ratio of 11:1.

[0102] Specifically, the rose black tea prepared for the first time is evenly mixed with 3 kg of processed fresh roses.

[0103] A plurality of rollers are respectively arranged on the slide rails 2;

[0104] The specific process of continued scenting and drying in step 4.1.4) is as follows:

[0105] ①, evenly load the cooled rose black tea products and quicklime into the pull basket 3 to form a tea layer 6 and a drying layer 7 respectively. The pull basket 3 places the tea layer 6 and the drying layer 7 in a sealed continuous scenting and drying device through the rollers on the slide rail 2, and rotates the buckle 5 to snap the buckle 5 onto the support rod 4. The temperature and humidity sensing probes are respectively buried in the tea layer 6. The bottom layer and the top layer are both drying layers 7, and the layer spacing of each pull basket 3 is 3 cm;

[0106] ② The tea layer 6 and the drying layer 7 are in a low-temperature static state in the scenting and drying device. The surface temperature of the tea leaves first rises rapidly and then slowly decreases. The scenting process and the drying process are carried out simultaneously.

[0107] ③. Static placement time is 17-19 hours. The end time of scenting and drying is determined according to the temperature and humidity display. When the temperature is close to room temperature and the relative humidity is 40%, it can be preliminarily determined that the process is finished. It should be emphasized that the preliminary judgment here is a reminder of the end of the process, and the actual end standard is still based on the specific water content.

[0108] Specifically, in this embodiment, the static placement time of the first drying, the static placement time of the second drying, and the static placement time of the third drying are reduced successively, which are 19 hours, 18 hours, and 17 hours respectively.

[0109] A convection circulation fan is also provided in the continued smelling drying box 1;

[0110] In step ③, when the device is placed statically, the circulating fan is started at regular intervals to make the temperature inside the device more evenly spread along with the airflow.

[0111] In step ①, the tea layer 6 is: the cooled scented tea product is wrapped with food-grade gauze and evenly spread in the pull basket 3, the height of the tea is slightly lower than the frame of the pull basket 3, and the pull basket 3 is also food grade;

[0112] The drying layer 7 is: quicklime is evenly placed in the pull-out basket 3, the height of the quicklime shall not be higher than the frame of the pull-out basket 3, and the bottom of the pull-out basket 3 of the drying layer 7 is covered with food-grade breathable non-woven fabric.

[0113] The quicklime shall be traditional quicklime and shall be sealed and wrapped with non-woven fabric.

[0114] In this embodiment, specifically, by wrapping the quicklime with food-grade non-woven fabric, the quicklime can be better shaped and positioned, and the effect of the quicklime on the rose black tea can be reduced, while the quicklime is not hindered from absorbing moisture.

[0115] The mass ratio of the rose black tea product to quicklime is 1:6. Specifically, the amount of quicklime used is 180kg.

[0116] In step ②, the tea layer 6 and the drying layer 7 are in a low-temperature static state in the scenting and drying device. The surface temperature of the tea leaves first quickly rises to 48°C and then slowly decreases to room temperature. The highest temperature during the drying process is not higher than 48°C.

[0117] Comparative Example 1: (Hot air drying method - black tea)

[0118] The difference between this embodiment and embodiment 1 is that:

[0119] First scenting:

[0120] The drying method is hot air drying: the hot air temperature is 70°C, the drying time is 45 minutes, and the moisture content is 6.2%.

[0121] During the second scenting:

[0122] Drying method: hot air drying:

[0123] The hot air temperature was 70°C, the drying time was 45 minutes, and the moisture content was 6.0%.

[0124] Comparative Example 2 (hot air drying method - baking green)

[0125] The difference between this comparative example and Example 1 is:

[0126] First scenting

[0127] Take 10kg of processed roasted green tea embryo (Jiukeng Maojian) and 1kg of processed rose petals, and dry them.

[0128] The flower-opening time is 1 hour. When the temperature rises to 30℃, the pile is quickly opened to dissipate the heat to the normal temperature of 21℃.

[0129] The drying method is: hot air drying, the hot air temperature is 70°C, drying for 45 minutes, and the moisture content is 5.5%.

[0130] 4.2) Second scenting

[0131] In step 4.2.1), the rose black tea prepared for the first time is evenly mixed with 1 kg of processed fresh rose petals.

[0132] The drying method is: hot air drying, the hot air temperature is 70°C, drying for 45 minutes, and the moisture content is 5.5%.

[0133]

[0134] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It is obvious to those skilled in the art that the present invention is not limited to the details of the above exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or basic features of the present invention. Therefore, no matter from which point of view, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is defined by the attached claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims are included in the present invention. Any figure mark in the claims should not be regarded as limiting the claims involved.

[0135] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment can also be appropriately combined to form other implementation modes that those skilled in the art can understand.

Claims

1. A method for preparing rose black tea, characterized in that: The following steps are involved:

1. Provide a continuous scenting drying device, comprising: 1.1) A continuous-scenting drying box (1), wherein a plurality of slide rails (2) are symmetrically distributed on the inner side walls of both sides of the continuous-scenting drying box (1); 1.2) A pull-out basket (3), wherein the pull-out basket (3) is slidably connected to the slide rail (2), and the bottom of the pull-out basket (3) is arranged in a mesh shape; 1.3) A support rod (4), the two ends of which are respectively fixedly connected to two inner side walls on which the slide rails (2) are provided, and the support rod (4) is located between two adjacent slide rails (2) in the vertical direction; 1.4), a buckle (5), one end of the buckle (5) is rotatably connected to the pull-out basket (3), and the other end is connected to the support rod (4) by snapping; 2. Material selection 2.1) Use black tea embryos and fresh roses as the main production raw materials; 2.1.1) Black tea embryo: The embryo should be the mainstream black tea embryo in the market; 2.1.2) Roses: Pick fresh roses that are about to bloom; 3. Raw material processing 3.1) Tea embryo processing: The tea embryo needs to be screened and refined, and then heat treated, and then cooled to room temperature in time after heat treatment, and then sealed and stored at room temperature for more than 15 days for annealing after screening; 3.2) Rose processing: 3.2.1) Selection: remove withered rose petals and debris from the roses; 3.2.2) Drying: Break the rose petals into complete petals, place the rose petals evenly in a dark, cool and ventilated place, and dry them for a while; 4. Scenting 4.1) First scenting 4.1.1) Mixing black tea embryos and rose petals: The processed black tea embryos and rose petals are evenly layered and stacked for 0.5 hours according to the proportion, and then evenly mixed; 4.1.2) Scenting: Put the mixed tea embryos and rose petals into a food-grade gauze bag and place it in a dark and cool place for scenting. The scenting time is 4h to 6h, and the temperature of the flowers is kept between 20℃ and 25℃. 4.1.3) Through-flowering: through-flowering time is 0.5h~1.0h, and the temperature is lowered to 20℃; 4.1.4) Continued scenting and drying: Place the rose black tea products and quicklime after the above treatment in a continued scenting and drying device in a stacked interval, that is, the rose and black tea are mixed in the same layer, and the quicklime is in another layer; 4.1.5) Continued scenting and drying are completed: When the moisture content of the tea leaves is 10% to 12%, the first scenting process is considered to be completed; 4.2) Second scenting 4.2.1) Mixing: Evenly mix the first scented rose tea and the processed fresh rose petals according to the proportion; 4.2.1) Repeat the above steps 4.1.2), 4.1.3) and 4.1.4) in sequence; 4.2.2) When the water content of tea leaves is 8%-9%, the second scenting process is concluded; 5. Storage: The scented rose black tea is sifted, blended and piled evenly, put into desiccant bags, and sealed and packed for storage.

2. The method for preparing rose black tea according to claim 1, characterized in that: In the step 3.1), the heat treatment temperature is between 50° C. and 65° C., and the water content is controlled between 6% and 7%.

3. The method for preparing rose black tea according to claim 2, characterized in that: In the step 3.2.2), the standard for drying the rose petals is to make the moisture content of the rose petals be 78% to 82%.

4. The method for preparing rose black tea according to claim 3, characterized in that: In the step 4.1.1), the specific process of mixing the black tea embryos and rose petals is as follows: the processed black tea embryos and rose petals are evenly layered and stacked in a ratio of 10:1 to 10:2, and evenly mixed immediately after 0.5 hours; In the step 4.2.1), the rose black tea prepared for the first time and the processed fresh rose petals are evenly mixed in a ratio of 11:1 to 11:

2.

5. The method for scenting rose black tea according to claim 1, 2, 3 or 4, characterized in that: The slide rails (2) are respectively provided with a plurality of rollers; The specific process of low temperature static continued scenting and drying in step 4.1.4) is as follows: ①, the rose black tea product and quicklime which have been cooled are evenly loaded into the pull basket (3) to form a tea layer (6) and a drying layer (7) respectively, the pull basket (3) places the tea layer (6) and the drying layer (7) in a sealed continuous scenting drying device by means of rollers on the slide rail (2), and the buckle (5) is rotated to snap the buckle (5) onto the support rod (4), temperature and humidity sensing probes are respectively embedded in the tea layer (6), and the bottom layer and the top layer are both drying layers (7), and the interlayer spacing of each pull basket (3) is 2 cm to 4 cm; ②, the tea layer (6) and the drying layer (7) are in a low-temperature static state in the scenting and drying device, the surface temperature of the tea leaves first rises rapidly and then slowly decreases, and the scenting process and the drying process are carried out simultaneously; ③. Place the mixture in a static state for 15 to 20 hours, and determine the end time of scenting and drying based on the temperature and humidity display. If the temperature is close to room temperature and the relative humidity is lower than 50%, it can be preliminarily determined that the process is finished.

6. The method for preparing rose black tea according to claim 5, characterized in that: The continued smelling drying box (1) is also provided with a convection circulation fan.

7. The method for scenting rose black tea according to claim 6, characterized in that: In the step ①, the tea layer (6) is: the cooled rose black tea product, i.e., rose and black tea embryos, is wrapped with food-grade gauze and evenly spread in the pull-out basket (3), the height of the tea leaves being slightly lower than the frame of the pull-out basket (3), and the pull-out basket (3) is also food-grade; The drying layer (7) is made by evenly placing quicklime in the pull-out basket (3), wherein the height of the quicklime shall not be higher than the frame of the pull-out basket (3), and the bottom of the pull-out basket (3) of the drying layer (7) is covered with food-grade breathable non-woven fabric.

8. The method for scenting rose black tea according to claim 1, 2, 3, 4, 6 or 7, characterized in that: The quicklime is selected from traditional quicklime, and the quicklime is sealed and wrapped with non-woven fabric.

9. The method for scenting rose black tea according to claim 8, characterized in that: The mass ratio of the rose black tea product to quicklime is between 1:6 and 1:

8.

10. The method for scenting rose black tea according to claim 9, characterized in that: In step ②, the tea layer (6) and the drying layer (7) are in a low-temperature static state in the scenting and drying device, and the surface temperature of the tea leaves first quickly rises to 46±2°C and then slowly decreases to room temperature. The highest temperature during the drying process is no higher than 48°C.

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