What are the key links to be paid for the targeted development of Rose Corolla tea?

Rose Corolla Tea is a new rose tea drink developed by the Pingyin Rose Region of Shandong Province in 2010. With its unique sensory perspective and taste, it has a good situation in short supply. In recent years, with the improvement of the processing technology of rose corolla tea and the improvement of quality year by year, its market share has been greatly improved, and the price has formed a huge price contrast compared with ordinary rose flower buds. The price of the rose stems in 2016 is 250-380 yuan/kg. In contrast, the price of the dried rose flower buds is only 38-60 yuan/kg, which is a price difference of nearly 6-7 times. From the market prospect of rose dried corolla, it can be said that it is in the ascendant.

Rose tea has multiple effects such as dysmenorrhea, refuge and nourish yin, and has more than 400 years of drinking history in China. The amount of fragrant substances in roses and the value of medicinal health care are closely related to the processing objects - the origin of roses, the openness of flowers and the processing technology. Whether it is from the perspective of the senses or taste evaluation, Corolla tea is definitely better than dried flowers. This is also the reason why rose corolla tea products are in short supply in recent years.

For the targeted development of rose corolla tea, attention should be paid to the key aspects of the three aspects:

First of all, the choice of the variety should be right.

Not all edible rose varieties are suitable for the processing of rose corolla tea. The varieties suitable for processing rose corolla tea need to have the following characteristics: large flower, bright color, high degree of petalization, rich aroma, easy for manual picking, easy to fall after drying, tannins in flowers The content should be low. For the time being, the varieties suitable for processing rose corolla tea in the processing type of rose family of Asia are mainly the two varieties of "Fenghua No.1" rose and Yunnan "Crimson". The "Fenghua No.1" rose was selected by the Pingyin Rose Research Institute of Shandong Province by means of hybridization. The fresh weight of single flower is 2.7g, and the amount of single flower petal is 57-71. It is not easy to fall off after drying. The effect of tea is: The aroma is rich and long. The natural content of tannin in the rose petals of bitter water is high, and the taste of the tea is slightly astringent. In addition, the amount of single flower petals is small, only 16 to 18 pieces/flower, and it is easy to fall off the petals. It is not suitable for the directional processing of rose corolla tea.

Second, picking technology requires professional

The aromatic substances contained in rose flowers are heat-sensitive organic substances. As the temperature rises and the relative humidity of the air decreases, it will accelerate its volatilization, which will eventually affect the sensory evaluation and tea effect. A good rose flower crown is the basis for the preparation of the finest flower tea, so the requirements for the opening degree of the corolla, the picking time, and the storage and transportation environment of the flowers are extremely strict at the time of picking.

1. Openness requirements: It is better to have a cup-shaped flower crown in a half-open period.

2, picking time requirements: from 3:30 to 6:30 in the morning, the corolla with dew picking is appropriate.

3, storage and transportation environment requirements: in order to maximize the color and flavor of the rose flower crown inherent quality, from the field to the processing workshop must use the entire process of cold chain transport, the car temperature is generally 2 ~ 4 ° C is appropriate. For flower crowns that are too large in size and too late to be processed, they are stored in "bio-dormant technology".

Finally, the process equipment must be matched

In actual production, the processing of Corolla tea is generally carried out by using "low temperature heat pump drying process" or "freeze drying process". Temperature control is the key. The temperature environment of “low-temperature heat pump drying process” is generally set between 38 and 42 °C to ensure the unique color, fragrance, taste and shape of the rosette. ~26 hours.

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