CN109566797A - A kind of production method of rose tea - Google Patents
A kind of production method of rose tea Download PDFInfo
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- CN109566797A CN109566797A CN201910051440.2A CN201910051440A CN109566797A CN 109566797 A CN109566797 A CN 109566797A CN 201910051440 A CN201910051440 A CN 201910051440A CN 109566797 A CN109566797 A CN 109566797A
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- Prior art keywords
- tea
- rose
- basket
- roseleaf
- rose tea
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Classifications
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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
Abstract
The invention discloses a kind of production methods of rose tea, it will be through picking, after reconciliation of withering rubs the dark brownish green and dried rose valve that process obtains the ratio of 10:0.5-1 is mixed in mass ratio, it is fermented, it is drying to obtain rose tea, the rose tea that the present invention makes, the fresh alcohol of tea perfume is strong the obvious fragrance of a flower, millet paste is orange bright, flavour is fresh and alive sweet refreshing, larynx rhythm is long, the fragrance of a flower is pleasant, tea residue softness glow, boiled water brew it is fresh feel well it is strong sweet long, the pleasant sweetness of the cold water infusible fragrance of a flower is tasty and refreshing, the present invention can solve tea perfume existing for existing rose tea and the fragrance of a flower and cannot effectively combine together, and the astringent taste in roseleaf easily influences the problem of black tea mouthfeel.
Description
Technical field
The present invention relates to a kind of production methods of rose tea, belong to black tea production field.
Background technique
With the continuous improvement of people's living standards, the demand to tea leaf quality and type is also growing, jasmine tea becomes
A kind of drink that people relatively dote on, but product category is single currently on the market, be not able to satisfy the need of vast consumer groups
It asks.
There are three types of traditional rose black tea: dried rose is made after drying one is new fresh-rose (or rosebud)
Tea, entitled jasmine tea is but without tea;Another kind is to mix dried rose and black tea finished product, and tea perfume and the fragrance of a flower can not be good
It combines together;There are also one is being formed using rose fresh flower and produced black tea scenting, such method is easy puckery in petal
Taste scenting is into black tea, and scenting process can also waste a large amount of roseleaf.
Summary of the invention
The technical problem to be solved by the present invention is a kind of production method of rose tea is provided, to solve existing rose-red
Tea perfume and the fragrance of a flower existing for tea cannot effectively combine together and roseleaf in astringent taste the problem of easily influencing black tea mouthfeel.
The technical scheme is that a kind of production method of rose tea, will be picked, reconciliation of withering is rubbed process and obtained
It is dark brownish green after the ratio of 10:0.5-1 is mixed in mass ratio with dried rose valve, it is fermented, be drying to obtain rose tea.
Preferably, the rose tea production method comprising the following specific steps
(1) preparation of roseleaf
Pick fresh semi-open roseleaf, dry or (40 DEG C -60 DEG C) of low temperature drying after, remove calyx and pistil, stay
Lower roseleaf is spare;
(2) dark brownish green preparation
Picking fresh leaves of tea plant is simultaneously spread in time, and during which interval turns, and is withered and is adjusted to the disappearance of tealeaves green grass gas, fragrant and sweet gradually dense, hand
Holding to wither adjusts leaf agglomerating;
Wither mix up it is dark brownish green be put into rolling machine, gently press 10min- weight 5min- gently to press by 15min- is not pressurized
10min- weight 10min- gently presses 15min to be rubbed, and what must be rubbed is dark brownish green;
(3) roseleaf and dark brownish green mixed fermentation
Rubbed dark brownish green and the dry roseleaf completed after the ratio of 10:0.5-1 is mixed in mass ratio, are put
Enter in bamboo basket basket or stainless steel fermentation basket, it is desirable that are as follows: placed in bamboo basket basket or stainless steel fermentation basket place into after wet cotton it is mixed
Dark brownish green after conjunction, leaf-spreading thickness is within 20cm, central concave, after gently wrapping up cotton, then bamboo basket basket or stainless steel is sent out
Ferment basket is put into fermentation machine, and fermentation machine is arranged 26-32 DEG C of temperature, humidity 85%-95%, time 3-6h, is switched to leaf color 80%
Copper, green grass gas subside as appropriateness;
Bamboo basket basket or stainless steel fermentation basket are moved in outdoor elements again, are placed in 25-35 DEG C, draughty nature
It carries out supplying fermentation, time 1-2h under environment, until flowers and fruits perfume (or spice) appears, the above are appropriateness for leaf color copper 95%, obtain fermentated leaves;
(4) dry
A is just dry: by fermentated leaves uniform fold on stainless steel drying sieve, thickness 1.5-2.5cm is put into tea baking machine
Interior, 30min is dried in 110 DEG C of enablings of temperature, and 3h is dried in 80 DEG C of shutdowns of temperature, during which lower machine spreading for cooling 5h will be turned in time;
B is done again: in 80 DEG C of baking 2h-4h of temperature, with hand rubbing tealeaves at end for moderately to get first rose tea processed;
C finished product: the first rose tea processed of drying is mixed with the petal of drying 10:0.1-0.2 in mass ratio to get
To rose tea finished product.
Preferably, the fermentated leaves in step (3) are put into rolling machine, 10min- weight is gently pressed by 15min- is not pressurized
5min- gently presses 10min to be rubbed again.
Preferably, answering dry obtained first rose tea processed to step (4) b with winnowing machine carries out selection by winnowing, by just rose processed
Roseleaf selection by winnowing in rare black tea comes out.
Beneficial effects of the present invention: the rose tea that the present invention makes, tea perfume is fresh feel well it is sweet, have strong Rose Essentielle, tea
Soup is orange bright, flavour it is fresh and alive it is sweet it is refreshing, larynx rhythm is long, the fragrance of a flower is pleasant, tea residue softness glow.Boiled water brew it is fresh feel well it is strong sweet long-drawn-out
Long, the pleasant sweetness of the cold water infusible fragrance of a flower is tasty and refreshing.The beautifying face and moistering lotion of the existing rose of its effect, promotes blood circulation, warm stomach nourishing the liver,
The effect of prevent constipation, fall fire gas, also has black tea to refresh oneself tired, replenishing body fluid and clearing away heat pathogen, anti-inflammation and sterilization, anti-aging, nourishing the stomach and protecting stomach, the diastole of disappearing
The effect of blood vessel, " theaflavin " being rich in black tea have a variety of potential functions related with human health, such as anti-oxidant, prevent and treat
Cardiovascular disease, reducing blood lipid, anti-cancer and cancer-preventing etc..
The present invention by dried rose valve and it is dark brownish green ferment together, under the action of fresh leaf endogenous enzymatic oxidation, Polyphenols
It closes object and enzymatic oxidation polymerization occurs, form the coloring matters such as theaflavin, thearubigin, at the same time, the fragrance with rose
A series of chemical reaction of internal substances occurs for substance coupling, to form the distinctive fragrance matter of rose tea.It can effectively solve
Tea perfume existing for certainly existing rose tea and the fragrance of a flower cannot effectively combine together and roseleaf in astringent taste easily influence black tea
The problem of mouthfeel.
In addition, rose leaves behind petal in the present invention, be conducive to remove other miscellaneous tastes in this way, by drying or drying,
Effectively the astringent taste in petal can be removed, the rose-red camellia taste made in this way is pure, and the fragrance of flowers is strong.Present invention process is most
Mix roseleaf again afterwards, be dotted with pink roseleaf in black tea, and shape is more beautiful, Rose Essentielle more fragrance fan
People.
Specific embodiment
Invention is described further below with reference to specific embodiment:
Embodiment 1:
A kind of production method of rose tea, comprising the following specific steps
(1) preparation of roseleaf
Pick fresh semi-open roseleaf, dry or (40 DEG C -60 DEG C) of low temperature drying after, remove calyx and pistil, stay
Lower roseleaf is spare;
(2) dark brownish green preparation
Fresh leaves of tea plant, the fresh leaves of tea plant of one leaf of a preferably bud or two leaves and a bud are picked, and is spread in time, leaf-spreading thickness does not surpass
10cm is crossed, 30min is turned once, be can be moved to outdoor carry out sundrying every 15min under the conditions of sunlight is not very strong therebetween and is turned
Once, until leaf color is dimmed, the food value of leaf is soft continues the tune that withers moderately, to then move to interior at this time, judgement, which is withered, adjusts suitable standard
It is that green grass gas disappears substantially, fragrant and sweet gradually dense, holding, which is withered, adjusts leaf agglomerating;
Wither mix up it is dark brownish green be put into rolling machine, gently press 10min- weight 5min- gently to press by 15min- is not pressurized
10min- weight 10min- gently presses 15min to be rubbed, and what must be rubbed is dark brownish green;
(3) roseleaf and dark brownish green mixed fermentation
The dark brownish green ratio with the dry roseleaf 10:1 in mass ratio (the dark brownish green 50g dry petal of 500g) completed that will have been rubbed
After example is mixed,
It is placed in bamboo basket basket and places into after wet cotton mixed dark brownish green, leaf-spreading thickness is within 20cm, central concave,
Gently cotton is wrapped up;
Bamboo basket basket is put into fermentation machine, fermentation machine is arranged 26-32 DEG C of temperature, humidity 85%-95%, time 3-6h, with
Leaf color 80% switchs to copper, green grass gas subsides for appropriateness;
Bamboo basket basket is moved in outdoor elements again, 25-35 DEG C is placed in, is supplied under draughty natural environment
Fermentation, time 1-2h, until flowers and fruits perfume (or spice) appears, the above are appropriateness for leaf color copper 95%, obtain fermentated leaves;
(4) dry
A is just dry: by fermentated leaves uniform fold on stainless steel drying sieve, thickness 1.5-2.5cm is put into tea baking machine
Interior, 30min is dried in 110 DEG C of enablings of temperature, and 3h is dried in 80 DEG C of shutdowns of temperature, during which lower machine spreading for cooling 5h will be turned in time;
B is done again: in 80 DEG C of baking 2h-4h of temperature, with hand rubbing tealeaves at end for moderately to get first rose tea processed;
C finished product: by the first rose tea processed of drying and the petal 10:0.2 in mass ratio of drying, (10g is added in 500g black tea
Dry petal) it is mixed to get rose tea finished product is arrived.
Embodiment 2:
A kind of production method of rose tea, comprising the following specific steps
(1) preparation of roseleaf
Pick fresh semi-open roseleaf, dry or (40 DEG C -60 DEG C) of low temperature drying after, remove calyx and pistil, stay
Lower roseleaf is spare;
(2) dark brownish green preparation
Fresh leaves of tea plant, the fresh leaves of tea plant of one leaf of a preferably bud or two leaves and a bud are picked, and is spread in time, leaf-spreading thickness does not surpass
10cm is crossed, 30min is turned once, be can be moved to outdoor carry out sundrying every 15min under the conditions of sunlight is not very strong therebetween and is turned
Once, until leaf color is dimmed, the food value of leaf is soft continues the tune that withers moderately, to then move to interior at this time, judgement, which is withered, adjusts suitable standard
It is that green grass gas disappears substantially, fragrant and sweet gradually dense, holding, which is withered, adjusts leaf agglomerating;
Wither mix up it is dark brownish green be put into rolling machine, gently press 10min- weight 5min- gently to press by 15min- is not pressurized
10min- weight 10min- gently presses 15min to be rubbed, and what must be rubbed is dark brownish green;
(3) roseleaf and dark brownish green mixed fermentation
It is dark brownish green with the dry roseleaf 10:0.5's in mass ratio (the dark brownish green 20g dry petal of 500g) completed by what is rubbed
After ratio is mixed,
Placed in stainless steel fermentation basket place into after wet cotton it is mixed dark brownish green, leaf-spreading thickness within 20cm, in
Between spill, gently cotton is wrapped up;
Stainless steel fermentation basket is put into fermentation machine, fermentation machine is arranged 26-32 DEG C of temperature, humidity 85%-95%, time 3-
6h switchs to copper with leaf color 80%, green grass gas subsides as appropriateness;
Stainless steel fermentation basket is moved in outdoor elements again, be placed in 25-35 DEG C, under draughty natural environment into
Row supplies fermentation, time 1-2h, until flowers and fruits perfume (or spice) appears, the above are appropriateness for leaf color copper 95%, obtain fermentated leaves;
Fermentated leaves are placed again into rolling machine, by be not pressurized 15min- gently press 10min- weight 5min- gently press 10min into
Row is rubbed;
(4) dry
A is just dry: by fermentated leaves uniform fold on stainless steel drying sieve, thickness 1.5-2.5cm is put into tea baking machine
Interior, 30min is dried in 110 DEG C of enablings of temperature, and 3h is dried in 80 DEG C of shutdowns of temperature, during which lower machine spreading for cooling 5h will be turned in time;
B is done again: in 80 DEG C of baking 2h-4h of temperature, with hand rubbing tealeaves at end for moderately to get first rose tea processed;
C finished product: by the first rose tea processed of drying and the petal 10:0.1 in mass ratio of drying, (it is dry that 5g is added in 500g black tea
Petal) it is mixed to get rose tea finished product is arrived.
Embodiment 3:
A kind of production method of rose tea, comprising the following specific steps
(1) preparation of roseleaf
Pick fresh semi-open roseleaf, dry or (40 DEG C -60 DEG C) of low temperature drying after, remove calyx and pistil, stay
Lower roseleaf is spare;
(2) dark brownish green preparation
Fresh leaves of tea plant, the fresh leaves of tea plant of one leaf of a preferably bud or two leaves and a bud are picked, and is spread in time, leaf-spreading thickness does not surpass
10cm is crossed, 30min is turned once, be can be moved to outdoor carry out sundrying every 15min under the conditions of sunlight is not very strong therebetween and is turned
Once, until leaf color is dimmed, the food value of leaf is soft continues the tune that withers moderately, to then move to interior at this time, judgement, which is withered, adjusts suitable standard
It is that green grass gas disappears substantially, fragrant and sweet gradually dense, holding, which is withered, adjusts leaf agglomerating;
Wither mix up it is dark brownish green be put into rolling machine, gently press 10min- weight 5min- gently to press by 15min- is not pressurized
10min- weight 10min- gently presses 15min to be rubbed, and what must be rubbed is dark brownish green;
(3) roseleaf and dark brownish green mixed fermentation
The dark brownish green ratio with the dry roseleaf 10:1 in mass ratio (the dark brownish green 50g dry petal of 500g) completed that will have been rubbed
After example is mixed;
It is placed in bamboo basket basket and places into after wet cotton mixed dark brownish green, leaf-spreading thickness is within 20cm, central concave,
Gently cotton is wrapped up;
Bamboo basket basket is put into fermentation machine, fermentation machine is arranged 26-32 DEG C of temperature, humidity 85%-95%, time 3-6h, with
Leaf color 80% switchs to copper, green grass gas subsides for appropriateness;
Bamboo basket basket is moved in outdoor elements again, 25-35 DEG C is placed in, is supplied under draughty natural environment
Fermentation, time 1-2h, until flowers and fruits perfume (or spice) appears, the above are appropriateness for leaf color copper 95%, obtain fermentated leaves;
Fermentated leaves are placed again into rolling machine, by be not pressurized 15min- gently press 10min- weight 5min- gently press 10min into
Row is rubbed;
(4) dry
A is just dry: by fermentated leaves uniform fold on stainless steel drying sieve, thickness 1.5-2.5cm is put into tea baking machine
Interior, 30min is dried in 110 DEG C of enablings of temperature, and 3h is dried in 80 DEG C of shutdowns of temperature, during which lower machine spreading for cooling 5h will be turned in time;
B is done again: in 80 DEG C of baking 2h-4h of temperature, with hand rubbing tealeaves at end for moderately to get first rose tea processed;
C selection by winnowing: the roseleaf selection by winnowing in just rose tea processed is come out with winnowing machine;
D finished product: by the first rose tea processed of drying and the petal 10:0.2 in mass ratio of drying, (it is dry that 5g is added in 500g black tea
Petal) it is mixed to get rose tea finished product is arrived.
It should be noted that be not pressurized in rolling machine, gently pressure and weight rub be tea making field conventional term
And operation.
Interpretation of result: the rose tea that previous embodiment 1-3 is produced (is directly mixed, rose with traditional rose tea
Fresh flower and produced black tea scenting) according to the evaluation of tealeaves organoleptic evaluation method and consumer's product drink investigation statistics, as a result as follows:
Rose tea sensory review's table
Sensory review's standard: tealeaves organoleptic evaluation method GB/T 23776-2018
Consumer's product drink application form (20 people of number of TB suspects examin ed)
In conclusion rose tea tea perfume provided by the invention and the fragrance of a flower can effectively combine together, no astringent taste.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that
Specific implementation of the invention is only limited to these instructions.For those of ordinary skill in the art to which the present invention belongs, exist
Under the premise of not departing from present inventive concept, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to of the invention
Protection scope.
Claims (4)
1. a kind of production method of rose tea, it is characterised in that: by picked, wither reconcile rub that process obtains it is dark brownish green with it is dry
Roseleaf is after the ratio of 10:0.5-1 is mixed in mass ratio, fermented, be drying to obtain rose tea.
2. the production method of rose tea according to claim 1, it is characterised in that: the production method of the rose tea
Comprising the following specific steps
(1) preparation of roseleaf
Pick fresh semi-open roseleaf, dry or low temperature drying after, remove calyx and pistil, it is spare to leave roseleaf;
(2) dark brownish green preparation
Picking fresh leaves of tea plant is simultaneously spread in time, and during which interval turns, and is withered and is adjusted to the disappearance of tealeaves green grass gas, fragrant and sweet gradually dense, holding is withered
Adjust leaf agglomerating;
Wither mix up it is dark brownish green be put into rolling machine, by be not pressurized 15min- gently press 10min- weight 5min- gently press 10min- weight
Pressure 10min- gently presses 15min to be rubbed, and what must be rubbed is dark brownish green;
(3) roseleaf and dark brownish green mixed fermentation
Rubbed dark brownish green and the dry roseleaf completed after the ratio of 10:0.5-1 is mixed in mass ratio, are put into bamboo
In basket basket or stainless steel fermentation basket, it is desirable that are as follows: it is placed in bamboo basket basket or stainless steel fermentation basket after placing into mixing after wet cotton
It is dark brownish green, leaf-spreading thickness is within 20cm, central concave, after gently wrapping up cotton, then by bamboo basket basket or stainless steel fermentation basket
It is put into fermentation machine, fermentation machine is arranged 26-32 DEG C of temperature, humidity 85%-95%, time 3-6h, switchs to red metal with leaf color 80%
Color, green grass gas subside as appropriateness;
Bamboo basket basket or stainless steel fermentation basket are moved in outdoor elements again, are placed in 25-35 DEG C, draughty natural environment
Under carry out supplying fermentation, time 1-2h, until flowers and fruits perfume (or spice) appears, the above are appropriateness for leaf color copper 95%, obtain fermentated leaves;
(4) dry
A is just dry: by fermentated leaves uniform fold on stainless steel drying sieve, thickness 1.5-2.5cm is put into tea baking machine, temperature
It spends 110 DEG C of enablings and dries 30min, 3h is dried in 80 DEG C of shutdowns of temperature, during which lower machine spreading for cooling 5h will be turned in time;
B is done again: in 80 DEG C of baking 2h-4h of temperature, with hand rubbing tealeaves at end for moderately to get first rose tea processed;
C finished product: the first rose tea processed of drying is mixed with the petal of drying 10:0.1-0.2 in mass ratio to get rose is arrived
Rare black tea finished product.
3. the production method of rose tea according to claim 2, it is characterised in that: put the fermentated leaves in step (3)
Enter in rolling machine, gently presses 10min- weight 5min- that 10min is gently pressed to be rubbed again by 15min- is not pressurized.
4. the production method of rose tea according to claim 2, it is characterised in that: done again with winnowing machine to step (4) b
Obtained first rose tea processed carries out selection by winnowing, and the roseleaf selection by winnowing in just rose tea processed is come out.
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Cited By (5)
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CN112056439A (en) * | 2020-10-22 | 2020-12-11 | 贵州蔚源中药材产业开发有限公司 | Processing technology of sarcandra glabra tea |
CN113367213A (en) * | 2021-06-25 | 2021-09-10 | 六盘水市农业科学研究院 | Making method of ginger black tea |
CN114794274A (en) * | 2022-03-18 | 2022-07-29 | 日照职业技术学院 | Production process of rose fermented tea |
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 |
CN115413722A (en) * | 2022-09-03 | 2022-12-02 | 山东振承农业发展股份有限公司 | Processing technology of rose black tea |
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