High-leave-scent rose flower black tea and low-temperature static cellar preparation method thereof
Patent Information
- Application Number
- CN202611439364.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-09-16
- Publication Date
- 2026-10-30
AI Technical Summary
[0003]针对上述情况，为克服现有技术的缺陷，本发明提供了一种高留香玫瑰花红茶及其低温静态窖制制备方法，通过新疆干玫瑰花与云南野生古树红茶的第一次低温静态窖制、压片成形、茶饼独立包装和第二次自然静态窖制，解决散装产品香气易散、花茶混合不均、花瓣易碎和携带不便的问题
[0024]（1）采用新疆干玫瑰花与云南野生古树红茶进行第一次低温静态窖制，减少常规翻动对混合物的扰动，使两类原料在静置状态下接触融合。
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Abstract
Description
Technical Field
[0001] This invention relates to the field of tea processing and tea packaging technology, specifically to a highly fragrant rose black tea made from Xinjiang dried rose petals and Yunnan wild ancient tree black tea as raw materials, through a first low-temperature static cellaring, pressing and packaging, and a second natural static cellaring. Background Technology
[0002] Rose black tea is typically processed by blending rose petals with black tea. Existing products are mostly sold in bulk, which leads to aroma loss and a fading of the dried rose petals' color during prolonged storage. Furthermore, uneven distribution of tea leaves and rose petals during brewing can result in inconsistent aroma and flavor. Bulk petals are also prone to breakage during transportation and handling, affecting appearance and ease of use. Therefore, there is a need for a product and preparation method that can stably combine dried Xinjiang rose petals with wild ancient tree black tea from Yunnan, minimize aroma loss, and facilitate easy carrying and brewing. Summary of the Invention
[0003] In response to the above situation and to overcome the shortcomings of the existing technology, the present invention provides a high-fragrance rose black tea and its preparation method of low-temperature static cellaring. Through the first low-temperature static cellaring of Xinjiang dried roses and Yunnan wild ancient tree black tea, pressing into sheets, individual packaging of tea cakes, and the second natural static cellaring, the problem of easy aroma dissipation, uneven mixing of flower tea, fragile petals, and inconvenience of carrying is solved.
[0004] The technical solution adopted in this invention is as follows:
[0005] A highly fragrant rose black tea, comprising dried rose petals from Xinjiang and wild ancient tree black tea from Yunnan.
[0006] Furthermore, Xinjiang dried rose petals and Yunnan wild ancient tree black tea are processed through a first low-temperature static cellaring, pressing into sheets, individual packaging of tea cakes, and a second natural static cellaring.
[0007] Furthermore, the high-fragrance rose black tea is in the form of individually packaged tea cakes.
[0008] Furthermore, the sheet-like tea body is made into a square shape with rounded corners, and the surface of the sheet-like tea body has interlaced rose petals and strip-shaped black tea leaves.
[0009] Furthermore, the packaging adopts a square flexible packaging bag with a sealed edge and a tear-out for easy opening at the sealed edge.
[0010] This invention also proposes a low-temperature static cellaring preparation method for highly fragrant rose black tea, specifically including the following steps:
[0011] S1. Raw material processing: Xinjiang dried rose petals and Yunnan wild ancient tree black tea were removed and sieved to obtain dried rose petal raw materials and ancient tree black tea raw materials respectively.
[0012] S2. First low-temperature static fermentation: After mixing dried rose petals with ancient tree black tea raw materials, the mixture is placed in a fermentation container for low-temperature static fermentation, so that the aroma of rose petals and black tea can be blended together.
[0013] S3, pressing and forming: pressing the mixture after the first fermentation into sheet-shaped tea pieces;
[0014] S4. Individual Packaging: Each tea cake is individually packaged and sealed, forming an independent packaging unit;
[0015] S5. Second natural static cellaring: The individually packaged tea cakes are placed in a natural cellar environment for static cellaring to obtain highly fragrant rose black tea.
[0016] Furthermore, Xinjiang dried roses are dried roses that have been harvested and then naturally sun-dried or dried, while Yunnan wild ancient tree black tea is black tea made from the fresh leaves of Yunnan wild ancient tea trees.
[0017] Furthermore, the impurity removal process includes removing branches, leaf fragments, foreign objects, and clumps. After sieving, dried rose petals and ancient tree black tea raw materials with particle sizes suitable for mixed fermentation are retained.
[0018] Furthermore, the dried rose petals and the ancient tree black tea raw materials are layered alternately in the cellar container and left to stand still, without continuous stirring or turning during the cellaring process.
[0019] Furthermore, the kiln containers are made of ceramic, wood, or food-grade containers with a breathable structure.
[0020] Furthermore, the thickness and shape of the tea sheet are defined by the pressing mold, and the tea sheet has a size that is convenient for single brewing.
[0021] Furthermore, the individual packaging uses food-grade packaging materials to individually seal the tea cakes, with each tea cake sealed separately to form an independent packaging unit.
[0022] Furthermore, the second natural static cellaring is carried out in a cellar environment that is dark, odorless, and has minimal temperature fluctuations. The individually packaged tea cakes remain static during the cellaring process.
[0023] By adopting the above technical solution, the beneficial effects achieved by the present invention are as follows:
[0024] (1) The first low-temperature static cellaring of Xinjiang dried rose petals and Yunnan wild ancient tree black tea was carried out to reduce the disturbance of the mixture caused by conventional turning and to allow the two types of raw materials to come into contact and blend in a static state.
[0025] (2) After the first fermentation, the tea cakes are pressed into sheets and each tea cake is individually packaged. Then, a second natural static fermentation is carried out to reduce the loss of aroma and separation of flower tea caused by loose storage.
[0026] (3) Each tea cake is individually packaged to reduce the breakage of dried roses during transportation, making it easy to carry, use in fixed quantities and brew once; when brewing, it can release the aroma of roses and the aroma of ancient tree black tea at the same time. Attached Figure Description
[0027] Figure 1 This is a photograph of the high-fragrance rose black tea cake and its individual packaging, as per the present invention.
[0028] Figure 2 This is a flowchart illustrating the low-temperature static cellar preparation process of the highly fragrant rose black tea of this invention.
[0029] Figure 3 The bar chart shows the comparison of the retention rates of characteristic rose aroma components between Example 2 and Comparative Example 1.
[0030] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used together with the embodiments of the invention to explain the invention and do not constitute a limitation thereof. Detailed Implementation
[0031] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.
[0032] Unless otherwise stated, the ancient tree black tea in the embodiments is all wild ancient tree black tea from Yunnan, and the dried rose petals are all dried rose petals from Xinjiang; each embodiment first inspects, removes impurities and screens the raw materials, then mixes, first low-temperature static fermentation, presses into sheets, individually packages each cake, and then undergoes a second natural static fermentation.
[0033] Example 1
[0034] The raw materials were inspected for appearance and odor, and twigs, leaf fragments, foreign objects, and clumps were removed and sieved. For every 1 kg of old-growth black tea, 0.8 kg of dried rose petals were weighed and mixed briefly by hand using a gentle stirring method. The mixture was then layered with alternating layers of old-growth black tea and dried rose petals in a clean, dry ceramic jar, with a total thickness of 25 cm. The jar was covered with a breathable cotton cloth and left to ferment at a natural temperature of 20°C for 18 hours without continuous stirring or turning. After fermentation, the mixture was fed into a square pressing mold and pressed under 3.5 MPa pressure for 4 seconds to form a square tea cake with rounded corners, measuring 4 cm x 4 cm, 1.0 cm thick, and weighing approximately 6 grams per cake. Each tea cake is placed in a food-grade aluminum foil bag, which is then heat-sealed along the edge and fitted with an easy-tear opening. After confirming that the seal is continuous and without any obvious openings, the packaging unit is laid flat in a single layer and naturally aged in a dark environment at 20℃ and a relative humidity not exceeding 60% for 10 days to obtain individually packaged square rose black tea pieces. To brew, take one tea cake, add hot water at 85-95℃, and steep for 2-3 minutes. The tea will gradually unfurl after absorbing the water.
[0035] Example 2
[0036] Impurity removal and sieving were performed separately. For every 1 kg of old-tree black tea, 1 kg of dried rose petals were weighed and mixed briefly by hand using a gentle stirring method. The mixture was then layered with old-tree black tea and dried rose petals alternately in a clean, dry ceramic jar, with a total thickness of 25 cm. The jar opening was covered with a breathable cotton cloth, and the mixture was left to stand at 20°C for 18 hours without continuous stirring or turning. After aging, the mixture was added to a round pressing mold and pressed under 3.5 MPa pressure for 4 seconds to form round tea cakes with a diameter of 4.5 cm, a thickness of 1.0 cm, and a weight of approximately 6 grams per cake. Each tea cake was placed in a food-grade aluminum foil bag, heat-sealed continuously, and equipped with an easy-tear opening. After checking that the seal was continuous and without obvious openings, the individually packaged tea cakes were laid out in a single layer, leaving gaps between the packaging units, and naturally aged in a dark environment at 20°C and a relative humidity not exceeding 60% for 10 days to obtain individually packaged round rose petal black tea slices. When brewing, take a piece of tea cake, add hot water at 85-95℃ and steep for 2-3 minutes. The tea leaves will gradually unfurl after absorbing the water.
[0037] Example 3
[0038] Raw material inspection, impurity removal, and sieving were completed separately. For every 1 kg of ancient tree black tea, 1.2 kg of dried rose petals were weighed and mixed briefly by hand using a gentle stirring method. The mixture was then layered into a clean, dry ceramic jar, with a total thickness of 25 cm. The jar opening was covered with breathable cotton cloth, and the mixture was left to stand at 20°C for 18 hours without continuous stirring or turning. After aging, the mixture was added to a square pressing mold and pressed under 3.5 MPa pressure for 4 seconds to form a 5 cm × 5 cm square tea cake with rounded corners, a thickness of 1.0 cm, and a weight of approximately 6 grams per cake. Each tea cake was placed in a food-grade aluminum foil bag, forming a continuous heat-sealed edge and an easy-tear opening. After checking that the packaging was free of obvious damage or openings, the packaging units were laid flat in a single layer and naturally aged in a dark environment at 20°C and a relative humidity not exceeding 60% for 10 days to obtain individually packaged square rose petal black tea slices. When brewing, take a piece of tea cake, add hot water at 85-95℃ and steep for 2-3 minutes. The tea leaves will gradually unfurl after absorbing the water.
[0039] Comparative Example 1
[0040] Dried Xinjiang rose petals and Yunnan wild ancient tree black tea, the same as in Example 2, were selected and weighed at a ratio of 1:1. After removing impurities and sieving, they were directly mixed. The mixture was placed in a regular open food container and subjected to conventional mixing and fermentation at an ambient temperature of 20°C. During the fermentation process, the mixture was turned over in a conventional manner, without alternating layering and static setting, without pressing into sheets, without individual packaging of pressed cakes, and without a second natural static fermentation. After fermentation, the mixture was stored as loose rose black tea.
[0041] The product of Comparative Example 1 was a bulk mixture. During handling and transfer, the petals and tea leaves were prone to redistribution. The petals were easily broken by impacts and handling, and the bulk state lacked the light-proof, moisture-proof, and odor-isolation conditions provided by individual cake packaging. Compared to Comparative Example 1, Examples 1-3 reduced continuous handling through two static fermentation processes, fixed the relative distribution of petals and tea leaves through pressing, and created easily portable and single-use packaging units through individual cake packaging.
[0042] Experimental Example 1
[0043] The retention rates of characteristic rose aroma components in the samples of Example 2 and Comparative Example 1 were determined. β-citronellol and rose oxide were used as characteristic markers of rose fragrance. The retention rates of the corresponding components in the samples of Example 2 and Comparative Example 1 were measured under the same detection conditions, and the results are shown in Table 1 below.
[0044] Table 1 Retention rate of characteristic aroma components of rose
[0045] sample β-Citronellol retention rate / % Rose oxide retention rate / % Example 2 92.3 86.5 Comparative Example 1 48.7 51.2 Difference in percentage points between Example 2 and Comparative Example 1 43.6 35.3
[0046] As shown in Table 1, the retention rates of β-citronellol and rose oxide in Example 2 were 92.3% and 86.5%, respectively, which were higher than those of 48.7% and 51.2% in Comparative Example 1, representing increases of 43.6 percentage points and 35.3 percentage points, respectively. This indicates that the combination of the first low-temperature static fermentation, tablet forming, individual packaging of each cake, and the second natural static fermentation is beneficial for preserving the characteristic aroma components of rose.
[0047] Six rose-scented compounds, namely β-citronellol, rose oxide, geraniol, phenylethyl alcohol, nerol, and farnesol, were selected as the statistical objects, and their total relative contents were calculated. The results are shown in Table 2 below.
[0048] Table 2. Total relative content of rose-scented compounds
[0049] sample Total relative content of 6 rose-scented compounds / % Increase in percentage relative to comparison 1 Example 2 34.72 Approximately 112 Comparative Example 1 16.38 —
[0050] As shown in Table 2, the total relative content of the six rose-scented compounds in Example 2 was 34.72%, while that in Comparative Example 1 was 16.38%. Example 2 showed an increase of approximately 112% compared to Comparative Example 1.
[0051] Further aroma retention tests were conducted under open-air conditions at room temperature. The individually packaged tea cakes from Example 2 and the loose samples from Comparative Example 1 were placed in the same indoor environment and stored for 15 days at a temperature of 22–25°C, relative humidity of 50%–60%, and without protection from light. A five-person evaluation panel conducted a blind sensory evaluation of the aroma intensity of the dry tea, with a maximum score of 10 points. The aroma retention rate was calculated by dividing the score after 15 days of storage by the score before storage. The results are shown in Table 3 below.
[0052] Table 3 Results of the fragrance retention test at room temperature
[0053] sample Rating / points before storage Rating / points after 15 days of storage Aroma retention rate / % Example 2 9.2 8.6 93.5 Comparative Example 1 8.7 5.4 62.1
[0054] As shown in Table 3, under the same room temperature and open storage conditions, the aroma retention rate of Example 2 after 15 days of storage was 93.5%, while that of Comparative Example 1 was 62.1%. This indicates that individual packaging of each cake combined with the first low-temperature static aging and the second natural static aging can slow down the decay of rose fragrance under open storage conditions. The above test results are consistent with the aroma component retention results shown in Tables 1 and 2.
[0055] Examples 1-3 above use dried rose petals to ancient tree black tea in weight ratios of 0.8:1, 1:1, and 1.2:1, respectively. Except for the proportion of raw materials and the shape of the tea leaves, all other major process conditions remain consistent. During implementation, the proportion of raw materials, fermentation temperature, fermentation time, stacking thickness, pressing pressure, tea leaf size, packaging materials, and natural aging time can be adjusted within the range described in this instruction manual, but the process relationship of the first low-temperature static fermentation, pressing and shaping, independent packaging of each tea cake, and the second natural static fermentation should be maintained.
[0056] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
[0057] The present invention and its embodiments have been described above. This description is not restrictive, and the accompanying drawings are only one embodiment of the present invention. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the present invention, such designs should fall within the protection scope of the present invention.
Claims
1. A highly fragrant rose black tea, characterized in that: It includes dried Xinjiang rose petals and wild ancient tree black tea from Yunnan. The dried Xinjiang rose petals and wild ancient tree black tea from Yunnan are mixed and then subjected to two static fermentation processes, pressed into sheets, and individually packaged to form individually packaged tea cakes.
2. The highly fragrant rose black tea according to claim 1, characterized in that: The two-stage static cellaring process includes a first low-temperature static cellaring process and a second natural static cellaring process. The first low-temperature static cellaring process is carried out after Xinjiang dried rose petals are mixed with Yunnan wild ancient tree black tea, and the second natural static cellaring process is carried out after the tea cakes are individually packaged.
3. The highly fragrant rose black tea according to claim 1, characterized in that: Xinjiang dried roses are dried roses that have been harvested and then naturally sun-dried or dried. Yunnan wild ancient tree black tea is black tea made from the fresh leaves of wild ancient tea trees in Yunnan.
4. The highly fragrant rose black tea according to claim 1, characterized in that: Each tea cake is individually packaged using food-grade packaging materials, forming an independent packaging unit.
5. The highly fragrant rose black tea according to claim 1, characterized in that: The shape and thickness of the tea cake are defined by the pressing mold, and the size of the tea cake is suitable for a single brewing.
6. A method for preparing a high-fragrance rose black tea using low-temperature static cellaring, characterized in that: Includes the following steps: S1. Raw material processing: Xinjiang dried rose petals and Yunnan wild ancient tree black tea were removed and sieved to obtain dried rose petal raw materials and ancient tree black tea raw materials respectively. S2. First low-temperature static cellaring: After mixing dried rose petals with ancient tree black tea raw materials, place them in a cellaring container for low-temperature static cellaring, keeping them still during the cellaring process. S3, pressing and forming: pressing the mixture after the first low-temperature static kiln treatment into tea cakes; S4. Individual Packaging: Each tea cake is individually packaged and sealed, forming an independent packaging unit for each tea cake; S5. Second natural static cellaring: The individually packaged tea cakes are placed in a natural cellar environment for static cellaring to obtain highly fragrant rose black tea.
7. The method for preparing a high-fragrance rose black tea using low-temperature static cellaring according to claim 6, characterized in that: Impurity removal includes removing branches, leaf fragments, foreign objects, and clumps. After sieving, dried rose petals and ancient tree black tea raw materials with particle sizes suitable for mixed fermentation are retained.
8. The method for preparing a high-fragrance rose black tea using low-temperature static cellaring according to claim 6, characterized in that: Dried rose petals and ancient tree black tea raw materials are layered alternately in the cellar container and kept still. During the first low-temperature static cellaring process, no continuous stirring or turning is performed.
9. The method for preparing a high-fragrance rose black tea using low-temperature static cellaring according to claim 6, characterized in that: The containers used for cellaring are ceramic containers, wooden containers, or food-grade containers with a breathable structure.
10. The method for preparing a high-fragrance rose black tea by low-temperature static cellaring according to claim 6, characterized in that: The second natural static cellaring is carried out in a cellar environment that is dark, odorless, and has minimal temperature fluctuations. The individually packaged tea cakes are kept still during the second natural static cellaring.