CN107535647A - A kind of rose tea and preparation method thereof - Google Patents
A kind of rose tea and preparation method thereof Download PDFInfo
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- CN107535647A CN107535647A CN201710777761.1A CN201710777761A CN107535647A CN 107535647 A CN107535647 A CN 107535647A CN 201710777761 A CN201710777761 A CN 201710777761A CN 107535647 A CN107535647 A CN 107535647A
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Abstract
The invention discloses a kind of rose tea, 0.5 1 roses are configured in every gram of tealeaves：Described rose preparation method is to comprise the steps of：Bud arranges：The bud adopted back from roserush, remove discoloration bud, debris；Shortening shapes：The shortening setting that finishes is carried out using steam, shortening fixes bud into semi-open shape；Dry fixation：Dried in time after shortening, fixed petal takes on a red color, and calyx flower pedicle is in green；Sealing is protected fragrant：Spreading for cooling coolant seal is standby after bud drying, and the method that rose is configured in described tealeaves is：Packaging bag prepares：Packed from bag, one bag is one glass of beverage；Bud dosage：24, bud is filled in every bag of beverage；Tealeaves dosage：The 4g of tealeaves 3 is filled in every bag of beverage；Packing method：Bud and tealeaves are fitted into polybag simultaneously, sealed.The rose tea of the present invention has skin care, smoothing wrinkle nti-freckle, eliminates the effect of oral cavity smell, and long-term use has certain mitigation to bronchitis.
Description
【Technical field】
The present invention relates to a kind of jasmine tea, more particularly to a kind of rose tea and preparation method thereof.
【Background technology】
Jasmine tea, also known as scented tea, the characteristics of being good at absorbing peculiar smell using tea, dulcet fresh flower and newly picked and processed tea leaves is vexed together, tea
Dried flower is screened out again after fragrance is absorbed, manufactured jasmine tea aromatic flavour, millet paste color depth, firmly get the north of China of preference weight taste
People likes.Most common jasmine tea is the jasmine tea with Jasmine, and common jasmine tea is all to use producing green tea, also useful black tea system
Make.Jasmine tea mainly using green tea, black tea or oolong tea as tea base, be equipped with can tell perfume fresh flower as raw material, using basement
The tealeaves that technique processed is made.Fragrant flower kind according to used in it is different, be divided into jasmine tea, magnolia tea, sweet osmanthus tea,
Chloranthus tea etc., wherein maximum with jasmine tea yield, rose tea is mixed in proportion with the bud point of fresh-rose and tealeaves,
The high-grade tea formed using modern high technology technique scenting, its fragrance tool is dense, light other, and without violent.Rose is a kind of precious
Expensive medicinal material, beautifying face and moistering lotion is clearing and activating the channels and collaterals, softens blood vessel, has notable treatment for cardiovascular and cerebrovascular, hypertension, heart disease and gynaecology
Effect.Regulating the function of the liver and spleen, regulating qi-flowing for harmonizing stomach.《Compendium of Materia Medica》In discussed.
【The content of the invention】
It is a primary object of the present invention to provide a kind of rose tea and preparation method thereof.
To achieve the above object, the technical scheme taken of the present invention is：
A kind of rose tea, 0.5-1 rose is configured in every gram of tealeaves：
Described rose preparation method is to comprise the steps of：
A. bud arranges：The bud adopted back from roserush, remove discoloration bud, debris；
B. shortening shapes：The shortening setting that finishes is carried out using steam, shortening fixes bud into semi-open shape；
C. fixation is dried：Dried in time after shortening, fixed petal takes on a red color, and calyx flower pedicle is in green；
D. sealing is protected fragrant：Spreading for cooling coolant seal is standby after bud drying；
Described tealeaves preparation method is：
A, fresh leaf stand is blue or green：It is blue or green soft to leaf to pluck fresh tea passes stand, delicate fragrance appears；
B, finish：Finished using steam, fresh leaf is after fixing, and leaf color is changed into dark green from bud green, and delicate fragrance appears；
C, cooling moisture regain：It is soft to tealeaves using cool moisture regain；
D, knead：Kneaded using kneading machine；
E, just dry：Water content is dried to dryer and is down to 50%, then descends machine spreading for cooling；
F, spreading for cooling：The uniform thin stand spreading for cooling on the mat make of thin bamboo strips；
G, fried dry：In roasting machine fried dry, water content is down to 20%, lower machine spreading for cooling；
H, foot is dry：It is dry that foot is carried out in dryer, treats that water content of tea is down to 8% and can descend machine, storage is sealed after spreading for cooling
Deposit；
The method of configuration rose is in described tealeaves：
A. packaging bag prepares：Packed from bag, one bag is one glass of beverage；
B. bud dosage：2-4, bud is filled in every bag of beverage；
C. tealeaves dosage：Tealeaves 3-4g is filled in every bag of beverage；
D. packing method：Bud and tealeaves are fitted into polybag simultaneously, sack is sealed with sealing machine.
Compared with prior art, the present invention has the advantages that：The rose tea of the present invention has skin care, removed
Wrinkle nti-freckle, the effect of oral cavity smell is eliminated, long-term use has certain mitigation to bronchitis.
【Embodiment】
To be easy to understand the technical means, the inventive features, the objects and the advantages of the present invention, with reference to
Embodiment, the present invention is expanded on further.
Embodiment 1：
A kind of rose tea, 0.5 rose is configured in every gram of tealeaves：
Described rose preparation method is to comprise the steps of：
A. bud arranges：The bud adopted back from roserush, remove discoloration bud, debris；
B. shortening shapes：The shortening setting that finishes is carried out using steam, shortening fixes bud into semi-open shape；
C. fixation is dried：Dried in time after shortening, fixed petal takes on a red color, and calyx flower pedicle is in green；
D. sealing is protected fragrant：Spreading for cooling coolant seal is standby after bud drying；
Described tealeaves preparation method is：
A, fresh leaf stand is blue or green：It is blue or green soft to leaf to pluck fresh tea passes stand, delicate fragrance appears；
B, finish：Finished using steam, fresh leaf is after fixing, and leaf color is changed into dark green from bud green, and delicate fragrance appears；
C, cooling moisture regain：It is soft to tealeaves using cool moisture regain；
D, knead：Kneaded using kneading machine；
E, just dry：Water content is dried to dryer and is down to 50%, then descends machine spreading for cooling；
F, spreading for cooling：The uniform thin stand spreading for cooling on the mat make of thin bamboo strips；
G, fried dry：In roasting machine fried dry, water content is down to 20%, lower machine spreading for cooling；
H, foot is dry：It is dry that foot is carried out in dryer, treats that water content of tea is down to 8% and can descend machine, storage is sealed after spreading for cooling
Deposit；
The method of configuration rose is in described tealeaves：
A. packaging bag prepares：Packed from bag, one bag is one glass of beverage；
B. bud dosage：2, bud is filled in every bag of beverage；
C. tealeaves dosage：Tealeaves 3g is filled in every bag of beverage；
D. packing method：Bud and tealeaves are fitted into polybag simultaneously, sack is sealed with sealing machine.
Embodiment 2：
A kind of rose tea, 1 rose is configured in every gram of tealeaves：
Described rose preparation method is to comprise the steps of：
A. bud arranges：The bud adopted back from roserush, remove discoloration bud, debris；
B. shortening shapes：The shortening setting that finishes is carried out using steam, shortening fixes bud into semi-open shape；
C. fixation is dried：Dried in time after shortening, fixed petal takes on a red color, and calyx flower pedicle is in green；
D. sealing is protected fragrant：Spreading for cooling coolant seal is standby after bud drying；
Described tealeaves preparation method is：
A, fresh leaf stand is blue or green：It is blue or green soft to leaf to pluck fresh tea passes stand, delicate fragrance appears；
B, finish：Finished using steam, fresh leaf is after fixing, and leaf color is changed into dark green from bud green, and delicate fragrance appears；
C, cooling moisture regain：It is soft to tealeaves using cool moisture regain；
D, knead：Kneaded using kneading machine；
E, just dry：Water content is dried to dryer and is down to 50%, then descends machine spreading for cooling；
F, spreading for cooling：The uniform thin stand spreading for cooling on the mat make of thin bamboo strips；
G, fried dry：In roasting machine fried dry, water content is down to 20%, lower machine spreading for cooling；
H, foot is dry：It is dry that foot is carried out in dryer, treats that water content of tea is down to 8% and can descend machine, storage is sealed after spreading for cooling
Deposit；
The method of configuration rose is in described tealeaves：
A. packaging bag prepares：Packed from bag, one bag is one glass of beverage；
B. bud dosage：4, bud is filled in every bag of beverage；
C. tealeaves dosage：Tealeaves 4g is filled in every bag of beverage；
D. packing method：Bud and tealeaves are fitted into polybag simultaneously, sack is sealed with sealing machine.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (1)
1. a kind of rose tea, it is characterised in that 0.5-1 rose is configured in every gram of tealeaves：
Described rose preparation method is to comprise the steps of：
A. bud arranges：The bud adopted back from roserush, remove discoloration bud, debris；
B. shortening shapes：The shortening setting that finishes is carried out using steam, shortening fixes bud into semi-open shape；
C. fixation is dried：Dried in time after shortening, fixed petal takes on a red color, and calyx flower pedicle is in green；
D. sealing is protected fragrant：Spreading for cooling coolant seal is standby after bud drying；
Described tealeaves preparation method is：
A, fresh leaf stand is blue or green：It is blue or green soft to leaf to pluck fresh tea passes stand, delicate fragrance appears；
B, finish：Finished using steam, fresh leaf is after fixing, and leaf color is changed into dark green from bud green, and delicate fragrance appears；
C, cooling moisture regain：It is soft to tealeaves using cool moisture regain；
D, knead：Kneaded using kneading machine；
E, just dry：Water content is dried to dryer and is down to 50%, then descends machine spreading for cooling；
F, spreading for cooling：The uniform thin stand spreading for cooling on the mat make of thin bamboo strips；
G, fried dry：In roasting machine fried dry, water content is down to 20%, lower machine spreading for cooling；
H, foot is dry：It is dry that foot is carried out in dryer, treats that water content of tea is down to 8% and can descend machine, the sealed storage after spreading for cooling；
The method of configuration rose is in described tealeaves：
A. packaging bag prepares：Packed from bag, one bag is one glass of beverage；
B. bud dosage：2-4, bud is filled in every bag of beverage；
C. tealeaves dosage：Tealeaves 3-4g is filled in every bag of beverage；
D. packing method：Bud and tealeaves are fitted into polybag simultaneously, sack is sealed with sealing machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710777761.1A CN107535647A (en) | 2017-09-01 | 2017-09-01 | A kind of rose tea and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710777761.1A CN107535647A (en) | 2017-09-01 | 2017-09-01 | A kind of rose tea and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107535647A true CN107535647A (en) | 2018-01-05 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109793072A (en) * | 2019-03-05 | 2019-05-24 | 昆明鑫螺电子商务有限公司 | A kind of rose tea and its preparation process |
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- 2017-09-01 CN CN201710777761.1A patent/CN107535647A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109793072A (en) * | 2019-03-05 | 2019-05-24 | 昆明鑫螺电子商务有限公司 | A kind of rose tea and its preparation process |
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Application publication date: 20180105 |