CN106490243A - A kind of preparation method of rose tea - Google Patents
A kind of preparation method of rose tea Download PDFInfo
- Publication number
- CN106490243A CN106490243A CN201611145348.5A CN201611145348A CN106490243A CN 106490243 A CN106490243 A CN 106490243A CN 201611145348 A CN201611145348 A CN 201611145348A CN 106490243 A CN106490243 A CN 106490243A
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- rose
- tea
- multiple fire
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- tealeaves
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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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of preparation method of rose tea, including：Step one：Tea base process：Before scenting jasmine tea, multiple fire need to be carried out to black tea tea base, make water content drop to 5% or so, after multiple fire, basement flower is carried out when tea base temperature drops to 40 DEG C or so；Step 2：Rose is selected：Using the rose at the beginning of 4 months, the rose that a bud just ready to burst is plucked, cleaned standby；Step 3：Camellia is mixed and stirred：Rose and black tea tea base are stacked in the way of one layer of fresh flower, one layer of tealeaves, is then placed in freezer and after 168 hours, is taken out stirring；Step 4：Rocket multiple fire：Rose disintegrating slag in rose tea after mixing and stirring in step 3 is taken out, multiple fire is then carried out, and the water content of rose tea is made for 6.5% 7%；Step 5：Jacquard weave：In the rose tea after multiple fire being put into rose carries out jacquard weave, then detects rose disintegrating slag.By the way, preparation method of the present invention is simple, can achieve large-scale production, and quality is more preferably, and more preferably, soup look is rich and gaudy for mouthfeel, gives off a strong fragrance.
Description
Technical field
The present invention relates to a kind of improvement of rose tea preparation method, more particularly to a kind of preparation method simply, can be real
Now mass produce, and the rose tea that makes in the method is than rose-red that existing preparation method is produced
Tea, more preferably, more preferably, soup look is rich and gaudy for mouthfeel, and the fragrance of rose is stronger, and suitable all groups drink for quality；Meanwhile, with foster
Face beauty, supplement body water, promote vivotoxin discharge, beneficial and heart, can with crease-resistant, have reducing blood lipid, vasodilator
Effect rose tea preparation method.
Background technology
Tea is a kind of drink made by tea tree leaves of plants or bud for originating from China.Also refer to can be used to making tea evergreen
The leaf of shrub tea tree, and with the brewed beverage of these leaves, it was extended to the useful plant flowers of institute, leaf, seed, root later brewed
Herbal tea, such as " chrysanthemum tea " etc..Used as a kind of famous health beverages, it is ancient china south people's centering state to tealeaves
The contribution of cooking culture, and contribution of the Chinese people to world's cooking culture.As people are constantly improved to tealeaves demand,
Jasmine tea becomes a kind of drink that young man relatively dotes on, but the technique of jasmine tea does not increase significantly at present, and product
Species is single, it is impossible to meet the demand of vast consumer groups.
Content of the invention
The invention mainly solves the technical problem of providing a kind of preparation method simply, large-scale production is can achieve, and
The rose tea that the rose tea that makes in the method is produced than existing preparation method, more preferably, mouthfeel is more for quality
Good, soup look is rich and gaudy, and the fragrance of rose is stronger, and suitable all groups drink；Meanwhile, with skin maintenance, supplement human body water
Point, promote vivotoxin to discharge, beneficial and heart, can with crease-resistant, there is reducing blood lipid, the rose tea of vasodilatory effect
Preparation method.
For solving above-mentioned technical problem, one aspect of the present invention is：A kind of making of rose tea is provided
Method, comprises the following steps：
Step one：Tea base process：Tealeaves easily absorbs moisture, is the mouthfeel and quality for keeping tealeaves, before scenting jasmine tea, need to be to red
Tea tea base carries out multiple fire, makes water content drop to 5% or so, carries out basement flower when tea base temperature drops to 40 DEG C or so after multiple fire；
Step 2：Rose is selected：Using the rose at the beginning of 4 months, the rose that a bud just ready to burst is plucked, clean standby through selecting；
Step 3：Camellia is mixed and stirred：Pluck in step 2 in clean rose and step one multiple fire good after black tea tea base with
The mode of one layer of fresh flower, one layer of tealeaves is stacked, and is then placed in freezer and takes out after 168 hours stirring；
Step 4：Rocket multiple fire：Rose disintegrating slag in rose tea in step 3 after camellia is mixed and stirred is taken out, then
The rose tea for removing rose disintegrating slag is carried out multiple fire, the water content for making rose tea is 6.5%-7%, to lift mouthfeel；
Step 5：Jacquard weave：Place in rose tea in step 4 after multiple fire clean rose is plucked in step 2 enter
Row jacquard weave, then the detection rose disintegrating slag in the rose tea after jacquard weave complete.
Preferably, in the step 3, temperature of ice house is controlled at 1 DEG C -3 DEG C, to keep the fresh, careful of rose petal.
Preferably, the ratio of the rose that the rose tea in the step 5 after multiple fire is cleaned with harvesting is 47：3.
The invention has the beneficial effects as follows：A kind of preparation method of rose tea of the present invention, preparation method are simple, can achieve big
Large-scale production, and the rose tea that makes in the method is than the rose tea that existing preparation method is produced, product
More preferably, more preferably, soup look is rich and gaudy for mouthfeel, and the fragrance of rose is stronger, and suitable all groups drink for matter；Meanwhile, beautiful with beauty treatment
Hold, supplement body water, promote vivotoxin discharge, beneficial and heart, can with crease-resistant, have reducing blood lipid, vasodilatory work(
Effect.
Specific embodiment
Below presently preferred embodiments of the present invention is described in detail so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that apparent clearly defining so as to make to protection scope of the present invention.
The embodiment of the present invention includes：
A kind of preparation method of rose tea, comprises the following steps：
Step one：Tea base process：Tealeaves easily absorbs moisture, is the mouthfeel and quality for keeping tealeaves, before scenting jasmine tea, need to be to red
Tea tea base carries out multiple fire, makes water content drop to 5% or so, carries out basement flower when tea base temperature drops to 40 DEG C or so after multiple fire；
Step 2：Rose is selected：Using the rose at the beginning of 4 months, the rose that a bud just ready to burst is plucked, clean standby through selecting；
Step 3：Camellia is mixed and stirred：Pluck in step 2 in clean rose and step one multiple fire good after black tea tea base with
The mode of one layer of fresh flower, one layer of tealeaves is stacked, and makes tealeaves preferably absorb the fragrance of fresh flower, takes after being then placed in freezer 168 hours
Go out to stir, as rose belongs to temperate zone flowers, temperature of ice house is controlled at 1 DEG C -3 DEG C, to keep the new of rose petal
Fresh, careful；
Step 4：Rocket multiple fire：Also moisture in fresh flower, such tealeaves are absorbed while tealeaves absorbs the fragrance of a flower of fresh flower
Mouthfeel is more puckery, comparison is bitter, and fresh flower is after mixing and stirring, and petal can be broken, affects the outward appearance of tealeaves, needs to pass through in step 3
Camellia mix and stir after rose tea in rose disintegrating slag take out, then the rose tea for removing rose disintegrating slag is carried out multiple
Fire, the water content for making rose tea is 6.5%-7%, to lift mouthfeel；
Step 5：Jacquard weave：Place in rose tea in step 4 after multiple fire clean rose is plucked in step 2 enter
Row jacquard weave, then for keeping the attractive in appearance of rose tea, the detection rose disintegrating slag in the rose tea after jacquard weave is completed, its
In rose tea after multiple fire with to pluck the ratio of the rose that cleans be 47：3.
The invention has the beneficial effects as follows：A kind of preparation method of rose tea of the present invention, preparation method are simple, can
Large-scale production is realized, and the rose tea that makes in the method is than rose-red that existing preparation method is produced
Tea, more preferably, more preferably, soup look is rich and gaudy for mouthfeel, and the fragrance of rose is stronger, and suitable all groups drink for quality；Meanwhile, with foster
Face beauty, supplement body water, promote vivotoxin discharge, beneficial and heart, can with crease-resistant, have reducing blood lipid, vasodilator
Effect.
Embodiments of the invention are the foregoing is only, the scope of the claims of the present invention is not thereby limited, every using this
Equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, is included within the scope of the present invention.
Claims (3)
1. a kind of preparation method of rose tea, it is characterised in that：Comprise the following steps：
Step one：Tea base process：Tealeaves easily absorbs moisture, is the mouthfeel and quality for keeping tealeaves, before scenting jasmine tea, need to be to red
Tea tea base carries out multiple fire, makes water content drop to 5% or so, carries out basement flower when tea base temperature drops to 40 DEG C or so after multiple fire；
Step 2：Rose is selected：Using the rose at the beginning of 4 months, the rose that a bud just ready to burst is plucked, clean standby through selecting；
Step 3：Camellia is mixed and stirred：Pluck in step 2 in clean rose and step one multiple fire good after black tea tea base with
The mode of one layer of fresh flower, one layer of tealeaves is stacked, and is then placed in freezer and takes out after 168 hours stirring；
Step 4：Rocket multiple fire：Rose disintegrating slag in rose tea in step 3 after camellia is mixed and stirred is taken out, then
The rose tea for removing rose disintegrating slag is carried out multiple fire, the water content for making rose tea is 6.5%-7%, to lift mouthfeel；
Step 5：Jacquard weave：Place in rose tea in step 4 after multiple fire clean rose is plucked in step 2 enter
Row jacquard weave, then the detection rose disintegrating slag in the rose tea after jacquard weave complete.
2. the preparation method of rose tea according to claim 1, it is characterised in that：Temperature of ice house control in the step 3
Make at 1 DEG C -3 DEG C, to keep the fresh, careful of rose petal.
3. the preparation method of rose tea according to claim 1, it is characterised in that：Rose in the step 5 after multiple fire
The ratio of the rose that rare black tea is cleaned with harvesting is 47：3.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611145348.5A CN106490243A (en) | 2016-12-13 | 2016-12-13 | A kind of preparation method of rose tea |
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| CN201611145348.5A CN106490243A (en) | 2016-12-13 | 2016-12-13 | A kind of preparation method of rose tea |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106900915A (en) * | 2017-03-17 | 2017-06-30 | 广西凌云县绿贵茶业有限公司 | A kind of preparation method of rose tea |
| CN107156356A (en) * | 2017-07-17 | 2017-09-15 | 青岛晓阳工贸有限公司 | A kind of rose tea and its processing method |
| CN108522711A (en) * | 2018-04-02 | 2018-09-14 | 华南农业大学 | A kind of processing technology of rose tea |
| CN109497209A (en) * | 2018-12-21 | 2019-03-22 | 滇西应用技术大学普洱茶学院 | A kind of rose violet cuckoo black tea and preparation method thereof |
| CN109566797A (en) * | 2019-01-21 | 2019-04-05 | 六盘水市农业科学研究院 | A kind of production method of rose tea |
| CN110432363A (en) * | 2019-09-10 | 2019-11-12 | 襄阳市农业科学院 | A kind of basement premium tea preparation method based on Damask Rose |
| CN112136910A (en) * | 2020-09-10 | 2020-12-29 | 上海市黄山茶林场 | Rose black tea making process |
| CN115380974A (en) * | 2022-07-25 | 2022-11-25 | 喜马拉雅本草技术(济南)有限公司 | Scenting process of double-petal rose black tea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070254A (en) * | 2012-11-30 | 2013-05-01 | 张国兰 | Making method of rose tea |
| CN103875857A (en) * | 2014-01-20 | 2014-06-25 | 福建武夷顶上茶业有限公司 | Scenting process of osmanthus tea |
-
2016
- 2016-12-13 CN CN201611145348.5A patent/CN106490243A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070254A (en) * | 2012-11-30 | 2013-05-01 | 张国兰 | Making method of rose tea |
| CN103875857A (en) * | 2014-01-20 | 2014-06-25 | 福建武夷顶上茶业有限公司 | Scenting process of osmanthus tea |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106900915A (en) * | 2017-03-17 | 2017-06-30 | 广西凌云县绿贵茶业有限公司 | A kind of preparation method of rose tea |
| CN107156356A (en) * | 2017-07-17 | 2017-09-15 | 青岛晓阳工贸有限公司 | A kind of rose tea and its processing method |
| CN108522711A (en) * | 2018-04-02 | 2018-09-14 | 华南农业大学 | A kind of processing technology of rose tea |
| CN109497209A (en) * | 2018-12-21 | 2019-03-22 | 滇西应用技术大学普洱茶学院 | A kind of rose violet cuckoo black tea and preparation method thereof |
| CN109566797A (en) * | 2019-01-21 | 2019-04-05 | 六盘水市农业科学研究院 | A kind of production method of rose tea |
| CN110432363A (en) * | 2019-09-10 | 2019-11-12 | 襄阳市农业科学院 | A kind of basement premium tea preparation method based on Damask Rose |
| CN112136910A (en) * | 2020-09-10 | 2020-12-29 | 上海市黄山茶林场 | Rose black tea making process |
| CN115380974A (en) * | 2022-07-25 | 2022-11-25 | 喜马拉雅本草技术(济南)有限公司 | Scenting process of double-petal rose black tea |
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Application publication date: 20170315 |