How to distinguish the quality of rose tea?

There are many roses on the market now that are smoked with sulfur, how to tell if they are smoked with sulfur?

1. The color of the sulfur-free rose is purple, which is not good-looking, and the sulfur-containing rose is beautiful in color and looks good.

2. The taste of sulfur-free roses is fragrant, there is a natural rose smell, and the sulfur-containing roses taste sour, and it will be uncomfortable to smell for a long time.

3. Sulfur-free is not fragile, even if it is kneaded by hand, it will not be broken into slag. The sulfur is very brittle, and it can be broken into a lot of foam with a pinch by hand!

4. The soup tea brewed from sulfur-free roses is light yellow, the taste is fragrant, sweet, the aftertaste is endless, and it is resistant to bubbles. Sulfur-containing roses are soaked out of the soup tea, which is sour and pungent, not fragrant, and not resistant to bubbles.

Rose tea is a kind of flower tea in China's reprocessed tea, which is made from tea leaves and rose flowers. The tea blanks used in rose tea include black tea and green tea, and in addition to roses, roses, osmanthus and modern moons also have a sweet, rich floral fragrance, which can also be used to make flower tea.

Among them, the semi-open roses are of the best quality. The finished tea is sweet, fragrant, and sweet. The production process of rose tea is tea blank and flower treatment, flower spelling, flowering, re-fire, and jacquard.

Rose kiln flower tea, as early as the Ming Dynasty Qian Chun year, Gu Yuanqing's "Tea Recipe", Tu Long's "Examination Pan Aftermath", Liu Ji's "Multi-energy Contemptible" and other books have detailed records. The rose tea produced in China today mainly includes rose black tea, rose green tea, dark black tea, rose nine koji red plum and other flower color varieties.

The main production areas in China are Guangdong, Fujian, Zhejiang, Shandong and other provinces, Guangdong mainly produces rose black tea, Fujian mainly produces rose green tea, Zhejiang mainly produces rose Jiuqu red plum, and Shandong mainly produces rose tea.

Roses prefer sunny, hardy, drought-tolerant, well-drained, loose and fertile loam or light loam, grow poorly in clay loam, and do not flower well. It should be planted in a well-ventilated place far away from the wall to prevent sunlight reflection, burn the flower buds, and affect flowering.

Roses used in rose tea: deciduous shrub, dense stems with sharp thorns, pinnate compound leaves, 5-9 leaflets, oval to form obovate, wrinkled on them, summer flowering, solitary flowers, purple to white, with a strong aroma. After the roses are picked, they are properly spread, the petals are folded, the pedicles and stamens are removed, and the petals are cleaned.

Guangdong rose black tea implements a single kiln, and the amount of flowers is 100 catties of tea with 10 16 kg of flowers; Fujian rose green tea is mentioned in two kilns, and the total amount of flowers is 100 kg of tea and 50 kg of flowers; Jiuqu red plum is mentioned one by one, and the amount of flowers used is 20 kilograms.

It is made with roses to enhance the aroma of the tea leaves.

1) Tea blank and flower treatment; Before kilning, the tea blank needs to be re-fired, so that the water content is reduced to about 5%. After reheating, when the temperature of the tea blank drops to about 40, the flower is sold. The roses are properly spread, the pedicles and stamens are removed, and after the flowers are sifted, they are cleaned with petals.

2) Camellia mixing; When kilning, stacked in the way of a layer of tea leaves and a layer of flowers, with 25% of the amount of flowers, 10 hours after the flower, through the flower after 8 hours, and then the flower fire.

3) re-flowering; The flower residue is separated from the tea leaves, and the tea blank is reheated, and the water content of the tea leaves after re-fire is.

4) Jacquard; The function of jacquard is to improve the freshness of the aroma of tea. The quality of the flowers used in jacquard should be good, and the dosage should not be too much, and 6% is appropriate. After jacquard, the flower residue in the tea is picked up, and the prepared rose tea is vacuum-packed in an aluminum foil composite bag and stored at low temperature.

Traditional Chinese medicine believes that roses are sweet and slightly bitter in taste, warm in nature, and the most obvious effect is to regulate qi and relieve depression, invigorate blood and dissipate stasis, and regulate menstruation and relieve pain. In addition, the medicinal properties of roses are very mild, which can warm people's heart, liver and blood, relieve depression in the body, and play a calming, soothing, and antidepressant effect.

1) The production of green tea blanks. Fresh leaves are finished with a small drum finishing machine, and the killing temperature should not be too high, and the air temperature is generally controlled at 4 cm from the wall of the finishing machine at about 140. Pay attention to cooling down in the later stage of finishing and avoid scorching leaves.

Finish until the leaves are dark and the leaves are soft, and the aroma is revealed. The kneading method is the same as that of ordinary green tea. <>

2) The production of black tea tea blanks. The fresh leaves are withered first, and the temperature should not be too high when withering, and the ambient temperature is about 30; The time should not be too long, usually hours. Moderate wilting is characterized by:

The leaf color is dark green, the aroma is revealed, and the water content is about 60%. The kneading and fermentation methods are the same as those of black tea.

3) The production of yellow tea blanks. The finishing process of yellow tea is the same as that of ordinary green tea. After the green leaves are out of the pot, wrap them in double-layer kraft paper while they are hot, and put them in a box or jar for yellowing, for 6 7 hours, and stir once in the middle, so that the oxidation degree of the tea leaves is consistent and the yellowing is uniform.

Tea leaves are dried in an electric blast drying oven. Start at 110 degrees Celsius, bake for 30 minutes, and then let it cool. After 1 hour, the temperature is 80, and the water content of the tea is 5%. After cooling, it is packed in a film bag and stored in a tin can.

Rose tea is fragrant and refreshing, and it is particularly good to drink in autumn, so how to distinguish the advantages and disadvantages of rose tea and choose a good rose tea of high quality? See below.

01 The high-quality rose camellia is relatively full, very firm to the touch, and no pieces have fallen off, and the defective rose tea is very soft to the touch, because the flowers are not full enough, and they will fall off.

02 The color of the high-quality rose tea flowers is dark red, and there is a feeling of ripe Zheng Qiao, while the inferior flower tea is pink, and the color is more delicate.

03 The high-quality rose camellia pedicle is turquoise, while the inferior rose tea tends to be yellow and doesn't look fresh enough.

04 The best rose tea smells like roses, and the rose flavor is stronger when it is brewed, while the inferior rose tea smells almost tasteless, and it has a faint fragrance after brewing, but it is not strong enough.