The invention relates to the technical field of rose
green tea production, and discloses a unique
fermentation process of rose tender
shoot green tea. The unique
fermentation technology of the novel rose tender
shoot green tea comprises the following steps of
raw material selection and treatment, core
fermentation and post-treatment, green tea tender shoots are subjected to low-
temperature pulse ultrasonic cleaning and vacuum gradient freeze-
drying and matched with a tea
polyphenol protective agent, and loss of core active ingredients is greatly reduced; rose axillary buds are subjected to photoperiod
domestication and composite enzymolysis to break
cell walls, conditions are created for release and fusion of
flavor substances, and the problem of component fusion is solved; by matching with staged regulation and control of a double-bacterium
symbiotic bacterium agent, infectious microbes are inhibited,
theanine is improved, and characteristic fragrance is generated; multispectral
irradiation promotes generation of rose characteristic
aroma and slows down degradation of
chlorophyll, and
aroma-producing
yeast is matched to enrich ester
aroma, so that aroma coordination of rose and green tea is realized; the
bamboo charcoal coating of the
ceramic pot adsorbs foreign
flavor, and
flavor purity is improved.