CN105341229A - Rose tea and preparation method thereof - Google Patents
Rose tea and preparation method thereof Download PDFInfo
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- CN105341229A CN105341229A CN201510878308.0A CN201510878308A CN105341229A CN 105341229 A CN105341229 A CN 105341229A CN 201510878308 A CN201510878308 A CN 201510878308A CN 105341229 A CN105341229 A CN 105341229A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The invention discloses rose tea. The rose tea is prepared from the following components: 100 parts of green tea, 20-50 parts of rose petals and 10-20 parts of saffron. The invention further discloses a method for preparing the rose tea. The method comprises the steps of material selection, sunning, withering, enzyme deactivation, twisting, scenting, drying, mixing and the like. The rose tea is integrated with effects of green tea, rose and saffron, has special effects of beautifying face, nourishing skin, resisting oxidation and the like, has rich rose fragrance and refreshing tea flavor, refreshing and long-acting fragrance and remarkable nasal charm after being taken, and is especially suitable for working women.
Description
Technical field
The present invention relates to the process technology of tea, particularly a kind of rose tea and preparation method thereof.
Background technology
Jasmine tea integrates the fragrance of a flower and tea flavour, both saves tea smell, turn increases flowery odour, and it not only has effect of tea, also has fragrance of a flower soothing liver-qi stagnation, beautifying face and moistering lotion, toxin expelling deodorizing concurrently, regulates the effects such as Enterogastric circulation.The production of China's jasmine tea starts from the Southern Song Dynasty, the history in existing over thousands of year, dark liking by consumers in general especially job market women.But at present, China's jasmine tea production and selling is based on jasmine tea, and quality height low head is comparatively large, and stability is short of, and floral type is single, is unfavorable for the development in jasmine tea market, can not meet the more demand of consumer.
Summary of the invention
In view of this, the object of the invention is to, provide that a kind of the fragrance of flowers is strong, be more suitable for rose tea that women quotes and preparation method thereof.
The invention provides a kind of rose tea, comprise green tea 100 parts, roseleaf 20-50 part, safflower 10-20 part.
Wherein, described roseleaf be fresh rose flower spread, adopt lobe pick spend made.
Present invention also offers a kind of preparation method of rose tea, it is characterized in that comprising following steps:
S1: select materials and choose the green tea in early spring of organic high-quality, the fresh leaf of bud 2 leaf-3 leaf; Gather organic rose that a bud just ready to burst, reject leaf and the flower base of a fruit;
S2: solarization green grass or young crops carries out the tune that withers under the fresh tea passes chosen being spread out and be placed in daylight on solarization cloth, temperature is advisable with 28 DEG C-32 DEG C, the situation dissipated depending on tea moisture in tune process of withering gently turns over 2 times to 3 times, make it be heated evenly, wither 40-80min between timing, until blade face gloss disappears, stalk portion has wrinkle because of the water meter skin that disappears, the soft lobus cardiacus in blade face is somewhat sagging, and hand touches with point elasticity sense;
S3: the tealeaves withered after adjusting solarization green grass or young crops withers in indoor and adjusts 9-15h, controls room temperature 18-25 DEG C, softly turns over 3-4 time, in process to leaf margin becomes bronzing;
S4: the tealeaves after utilizing vibration machine to adjust withering that completes carries out jog, shakes 15-35min slowly, and vibration machine temperature controls at 60-90 DEG C;
S5: knead and utilize dull and stereotyped kneading machine to carry out first twist to the tealeaves after completing, separate tea, repeatedly knead afterwards several times and make tea embryo;
S6: 100 of kneading parts of stem teas are stacked by cellar for storing things flower together with 20-50 part rose, put the airtight dryer of multiple field into, cellar for storing things flower 7-8h at the temperature of 30-45 DEG C, cellar for storing things flower post-drying, airing 2-5 days, then cellar for storing things flower 5-7h, repeat 4-7 time;
S7: dry bake out temperature 100-120 DEG C, drying time 12-16min;
S8: the composite 10-20 of getting part safflower fully mixes with the tealeaves of above-mentioned oven dry, package encapsulation.
Green tea is that remain the natural materials of fresh leaf, the Tea Polyphenols contained, catechin, chlorophyll, caffeine, amino acid, vitamins and other nutritious components are also more without the tea made that ferments.These natural nutrition compositions in green tea have special-effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc., are less than other teas.That both can drink on a full stomach is aid digestion, the gut purge stomach also can drunk on an empty stomach, deeply likes by consumer.
Rose Essentielle is tender, moist, its sweet and slightly bitter taste, warm in nature, there is obvious effect of the Xie Yu that regulates the flow of vital energy, menstruction regulating and pain relieving; Temperature nourishes heart liver blood arteries and veins, strongly fragrant gas in Shu Fati, plays calmness, pacifies, antidepressant effect.Rose is containing abundant vitamin, and tannic acid, improves endocrinopathy, to Green Tea Extract, anti-ageing, and can dispelling fatigue.
Safflower is used as medicine from ancient times, effect is peculiar, especially to nourish blood, to invigorate blood circulation and to enjoy tremendous popularity in the world, is at all times gynaecology's good medicine, have relax the muscles and stimulate the blood circulation, stagnation resolvation of stimulating the menstrual flow.The sterilization of swelling and pain relieving, cool blood, long-term taking can strengthen human metabolism's function.
Rose tea of the present invention integrates green tea, rose, croceous effect, have beautifying face and moistering lotion, the special efficacy such as anti-oxidant, and Rose Essentielle is strong, tea is fragrant tasty and refreshing, the not only fragrance of drink is aloof from politics and material pursuits long, and nose rhythm is obvious, is specially adapted to job market women and quotes.In addition, because this rose tea contains safflower, be unwell to pregnant woman and quote.
Detailed description of the invention
The invention provides a kind of rose tea, comprise green tea 100 parts, roseleaf 20-50 part, safflower 10-20 part.
Wherein, described roseleaf be fresh rose flower spread, adopt lobe pick spend made.
Present invention also offers a kind of preparation method of rose tea, it is characterized in that comprising following steps:
S1: select materials and choose the green tea in early spring of organic high-quality, the fresh leaf of bud 2 leaf-3 leaf; Gather organic rose that a bud just ready to burst, reject leaf and the flower base of a fruit;
S2: solarization green grass or young crops carries out the tune that withers under the fresh tea passes chosen being spread out and be placed in daylight on solarization cloth, temperature is advisable with 28 DEG C-32 DEG C, the situation dissipated depending on tea moisture in tune process of withering gently turns over 2 times to 3 times, make it be heated evenly, wither 40-80min between timing, until blade face gloss disappears, stalk portion has wrinkle because of the water meter skin that disappears, the soft lobus cardiacus in blade face is somewhat sagging, and hand touches with point elasticity sense;
S3: the tealeaves withered after adjusting solarization green grass or young crops withers in indoor and adjusts 9-15h, controls room temperature 18-25 DEG C, softly turns over 3-4 time, in process to leaf margin becomes bronzing;
S4: the tealeaves after utilizing vibration machine to adjust withering that completes carries out jog, shakes 15-35min slowly, and vibration machine temperature controls at 60-90 DEG C;
S5: knead and utilize dull and stereotyped kneading machine to carry out first twist to the tealeaves after completing, separate tea, repeatedly knead afterwards several times and make tea embryo;
S6: 100 of kneading parts of stem teas are stacked by cellar for storing things flower together with 20-50 part rose, put the airtight dryer of multiple field into, cellar for storing things flower 7-8h at the temperature of 30-45 DEG C, cellar for storing things flower post-drying, airing 2-5 days, then cellar for storing things flower 5-7h, repeat 4-7 time;
S7: dry bake out temperature 100-120 DEG C, drying time 12-16min;
S8: the composite 10-20 of getting part safflower fully mixes with the tealeaves of above-mentioned oven dry, package encapsulation.
Should notice when shining blue or green that obstructing the large plump washy tealeaves that comes into leaves that saves should shine more, repeatedly stirs.The water content of tea that tenderness is high is higher generally should light length shine, and shine by limit flange gently, coarse tea cyanines should gently shine.
Completing is the critical process that green tea manufactures, and it has decisive role to the formation of green tea quality.The object completed has following several: one is destroy oxidasic activity in fresh leaf, prevents the enzymatic oxidation of the materials such as Tea Polyphenols, avoids producing the red stalk of red autumnal leaves, prevents chlorophyllous too much conversion simultaneously, keep the green characteristic of tealeaves; But the green grass gas distributed in fresh leaf, retain the fragrance with volatilization tealeaves; Three is that after high temperature met by tealeaves, moist part evaporates, and the food value of leaf is soft, strengthening toughness, creating conditions for kneading with dry moulding.
The rose gathered should pay cellar for storing things in time, in order to avoid fragrance reduces gradually with the prolongation of standing time, and after adopting back, temperature can not be too high, otherwise the ripe opening of bud, fragrance emissions.
Below by specific embodiment, the present invention is described further.
Embodiment 1
S1: select materials and choose the green tea in early spring of organic high-quality, the fresh leaf of bud 2 leaf-3 leaf; Gather organic rose that a bud just ready to burst, reject leaf and the flower base of a fruit;
S2: solarization green grass or young crops carries out the tune that withers under the fresh tea passes chosen being spread out and be placed in daylight on solarization cloth, temperature is 28 DEG C, the situation dissipated depending on tea moisture in tune process of withering gently turns over 3 times, make it be heated evenly, wither 60min between timing, until blade face gloss disappears, stalk portion has wrinkle because of the water meter skin that disappears, the soft lobus cardiacus in blade face is somewhat sagging, and hand touches with point elasticity sense;
S3: the tealeaves withered after adjusting solarization green grass or young crops withers in indoor and adjusts 9h, controls room temperature 25 DEG C, softly turns over 4 times, in process to leaf margin becomes bronzing;
S4: the tealeaves after utilizing vibration machine to adjust withering that completes carries out jog, shakes 15min slowly, and vibration machine temperature controls at 90 DEG C;
S5: knead and utilize dull and stereotyped kneading machine to carry out first twist to the tealeaves after completing, separate tea, repeatedly knead afterwards several times and make tea embryo;
S6: 100 of kneading parts of stem teas are stacked by cellar for storing things flower together with 20 portions of roses, put the airtight dryer of multiple field into, cellar for storing things flower 7h at the temperature of 30 DEG C, cellar for storing things flower post-drying, airing 5 days, then cellar for storing things flower 5h, repeat 7 times;
S7: dry bake out temperature 100 DEG C, drying time 12min;
S8: compositely get 20 parts of safflowers and fully mix with the tealeaves of above-mentioned oven dry, package encapsulation.
Embodiment 2
S1: select materials and choose the green tea in early spring of organic high-quality, the fresh leaf of bud 2 leaf-3 leaf; Gather organic rose that a bud just ready to burst, reject leaf and the flower base of a fruit;
S2: solarization green grass or young crops carries out the tune that withers under the fresh tea passes chosen being spread out and be placed in daylight on solarization cloth, temperature is 32 DEG C, the situation dissipated depending on tea moisture in tune process of withering gently turns over 2 times, make it be heated evenly, wither 40min between timing, until blade face gloss disappears, stalk portion has wrinkle because of the water meter skin that disappears, the soft lobus cardiacus in blade face is somewhat sagging, and hand touches with point elasticity sense;
S3: the tealeaves withered after adjusting solarization green grass or young crops withers in indoor and adjusts 15h, controls room temperature 18 DEG C, softly turns over 3 times, in process to leaf margin becomes bronzing;
S4: the tealeaves after utilizing vibration machine to adjust withering that completes carries out jog, shakes 35min slowly, and vibration machine temperature controls at 60 DEG C;
S5: knead and utilize dull and stereotyped kneading machine to carry out first twist to the tealeaves after completing, separate tea, repeatedly knead afterwards several times and make tea embryo;
S6: 100 of kneading parts of stem teas are stacked by cellar for storing things flower together with 50 portions of roses, put the airtight dryer of multiple field into, cellar for storing things flower 8h at the temperature of 30 DEG C, cellar for storing things flower post-drying, airing 2 days, then cellar for storing things flower 7h, repeat 4 times;
S7: dry bake out temperature 120 DEG C, drying time 16min;
S8: compositely get 10 parts of safflowers and fully mix with the tealeaves of above-mentioned oven dry, package encapsulation.
Embodiment 3
S1: select materials and choose the green tea in early spring of organic high-quality, the fresh leaf of bud 2 leaf-3 leaf; Gather organic rose that a bud just ready to burst, reject leaf and the flower base of a fruit;
S2: solarization green grass or young crops carries out the tune that withers under the fresh tea passes chosen being spread out and be placed in daylight on solarization cloth, temperature is 30 DEG C, the situation dissipated depending on tea moisture in tune process of withering gently turns over 3 times, make it be heated evenly, wither 80min between timing, until blade face gloss disappears, stalk portion has wrinkle because of the water meter skin that disappears, the soft lobus cardiacus in blade face is somewhat sagging, and hand touches with point elasticity sense;
S3: the tealeaves withered after adjusting solarization green grass or young crops withers in indoor and adjusts 12h, controls room temperature 22 DEG C, softly turns over 4 times, in process to leaf margin becomes bronzing;
S4: the tealeaves after utilizing vibration machine to adjust withering that completes carries out jog, shakes 25min slowly, and vibration machine temperature controls at 75 DEG C;
S5: knead and utilize dull and stereotyped kneading machine to carry out first twist to the tealeaves after completing, separate tea, repeatedly knead afterwards several times and make tea embryo;
S6: 100 of kneading parts of stem teas are stacked by cellar for storing things flower together with 35 portions of roses, put the airtight dryer of multiple field into, cellar for storing things flower 7h at the temperature of 37 DEG C, cellar for storing things flower post-drying, airing 4 days, then cellar for storing things flower 6h, repeat 5 times;
S7: dry bake out temperature 110 DEG C, drying time 14min;
S8: compositely get 15 parts of safflowers and fully mix with the tealeaves of above-mentioned oven dry, package encapsulation.
Embodiment 4
S1: select materials and choose the green tea in early spring of organic high-quality, the fresh leaf of bud 2 leaf-3 leaf; Gather organic rose that a bud just ready to burst, reject leaf and the flower base of a fruit;
S2: solarization green grass or young crops carries out the tune that withers under the fresh tea passes chosen being spread out and be placed in daylight on solarization cloth, temperature is 30 DEG C, the situation dissipated depending on tea moisture in tune process of withering gently turns over 2 times, make it be heated evenly, wither 60min between timing, until blade face gloss disappears, stalk portion has wrinkle because of the water meter skin that disappears, the soft lobus cardiacus in blade face is somewhat sagging, and hand touches with point elasticity sense;
S3: the tealeaves withered after adjusting solarization green grass or young crops withers in indoor and adjusts 13h, controls room temperature 20 DEG C, softly turns over 3 times, in process to leaf margin becomes bronzing;
S4: the tealeaves after utilizing vibration machine to adjust withering that completes carries out jog, shakes 25min slowly, and vibration machine temperature controls at 70 DEG C;
S5: knead and utilize dull and stereotyped kneading machine to carry out first twist to the tealeaves after completing, separate tea, repeatedly knead afterwards several times and make tea embryo;
S6: 100 of kneading parts of stem teas are stacked by cellar for storing things flower together with 30 portions of roses, put the airtight dryer of multiple field into, cellar for storing things flower 8h at the temperature of 40 DEG C, cellar for storing things flower post-drying, airing 3 days, then cellar for storing things flower 6h, repeat 6 times;
S7: dry bake out temperature 110 DEG C, drying time 15min;
S8: compositely get 15 parts of safflowers and fully mix with the tealeaves of above-mentioned oven dry, package encapsulation.
The foregoing is only embodiments of the present invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (6)
1. a rose tea, is characterized in that comprising green tea 100 parts, roseleaf 20-50 part, safflower 10-20 part.
2. rose tea as claimed in claim 1, it is characterized in that described roseleaf be fresh rose flower spread, adopt lobe pick spend made.
3. a preparation method for rose tea, is characterized in that comprising following steps:
S1: select materials and choose the green tea in early spring of organic high-quality, the fresh leaf of bud 2 leaf-3 leaf; Gather organic rose that a bud just ready to burst, reject leaf and the flower base of a fruit;
S2: solarization green grass or young crops carries out the tune that withers under the fresh tea passes chosen being spread out and be placed in daylight on solarization cloth, temperature is advisable with 28 DEG C-32 DEG C, the situation dissipated depending on tea moisture in tune process of withering gently turns over 2 times to 3 times, make it be heated evenly, wither 40-80min between timing, until blade face gloss disappears, stalk portion has wrinkle because of the water meter skin that disappears, the soft lobus cardiacus in blade face is somewhat sagging, and hand touches with point elasticity sense;
S3: the tealeaves withered after adjusting solarization green grass or young crops withers in indoor and adjusts 9-15h, controls room temperature 18-25 DEG C, softly turns over 3-4 time, in process to leaf margin becomes bronzing;
S4: the tealeaves after utilizing vibration machine to adjust withering that completes carries out jog, shakes 15-35min slowly, and vibration machine temperature controls at 60-90 DEG C;
S5: knead and utilize dull and stereotyped kneading machine to carry out first twist to the tealeaves after completing, separate tea, repeatedly knead afterwards several times and make tea embryo;
S6: 100 of kneading parts of stem teas are stacked by cellar for storing things flower together with 20-50 part rose, put the airtight dryer of multiple field into, cellar for storing things flower 7-8h at the temperature of 30-45 DEG C, cellar for storing things flower post-drying, airing 2-5 days, then cellar for storing things flower 5-7h, repeat 4-7 time;
S7: dry bake out temperature 100-120 DEG C, drying time 12-16min;
S8: the composite 10-20 of getting part safflower fully mixes with the tealeaves of above-mentioned oven dry, package encapsulation.
4. the preparation method of a kind of rose tea as claimed in claim 3, in the process that completes described in it is characterized in that, vibration machine temperature controls at 70-75 DEG C.
5. the preparation method of a kind of rose tea as claimed in claim 3, is characterized in that described cellar for storing things flower number of times is 5-6 time.
6. the preparation method of a kind of rose tea as claimed in claim 3, is characterized in that described bake out temperature is 110 DEG C.
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| CN201510878308.0A CN105341229A (en) | 2015-12-04 | 2015-12-04 | Rose tea and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106212791A (en) * | 2016-08-30 | 2016-12-14 | 云南茶祖茶业有限公司 | A kind of processing method of rose tea |
| CN106306985A (en) * | 2016-08-25 | 2017-01-11 | 北海桔泉金花茶有限公司 | Method for drying rose |
| CN109303121A (en) * | 2017-07-28 | 2019-02-05 | 武夷山市梅园生态茶业有限公司 | High-end Autumn Gold group type tea or tea cake high efficiency process for making and product by hand |
| CN110463795A (en) * | 2019-08-28 | 2019-11-19 | 潜山县下河有机茶厂 | Rose presses tea preparation method |
| CN110692777A (en) * | 2019-11-15 | 2020-01-17 | 谢植笔 | Health-preserving rose tea and production method thereof |
| CN112450292A (en) * | 2020-12-08 | 2021-03-09 | 贵州雅馨茶业有限公司 | Processing technology of rose Zijuan black tea |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306985A (en) * | 2016-08-25 | 2017-01-11 | 北海桔泉金花茶有限公司 | Method for drying rose |
| CN106212791A (en) * | 2016-08-30 | 2016-12-14 | 云南茶祖茶业有限公司 | A kind of processing method of rose tea |
| CN109303121A (en) * | 2017-07-28 | 2019-02-05 | 武夷山市梅园生态茶业有限公司 | High-end Autumn Gold group type tea or tea cake high efficiency process for making and product by hand |
| CN110463795A (en) * | 2019-08-28 | 2019-11-19 | 潜山县下河有机茶厂 | Rose presses tea preparation method |
| CN110692777A (en) * | 2019-11-15 | 2020-01-17 | 谢植笔 | Health-preserving rose tea and production method thereof |
| CN112450292A (en) * | 2020-12-08 | 2021-03-09 | 贵州雅馨茶业有限公司 | Processing technology of rose Zijuan black tea |
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