T/HZTA 003-2024 Rose red tea processing technical specification

Scope

Scope: This document specifies the terms and definitions, basic requirements, processing techniques, production records, and archives and storage for rose black tea processing. This document is applicable to rose black tea processing. Main Technical Content: 3 Terms and Definitions The following terms and definitions apply to this document: Rose black tea is a reprocessed tea product made from black tea using edible rose flowers for blending and steaming. 4 Basic Requirements Infrastructure: Factory environment, buildings and facilities, processing equipment and tools, and hygiene management shall comply with the provisions of GB/T 32744. Raw materials 4.2.1 Tea blanks shall meet the requirements specified in GB/T 13738.2. 4.2.2 Rose flowers: The rose flower varieties used shall be edible flowers, with buds that are plump, fresh, clean, free from impurities, deterioration, or contamination. 5 Processing Techniques Process flow: - Tea blanks are dried using a drying machine at a set temperature of 60–70 °C for 20–40 minutes until the moisture content is ≤ 5%, ensuring no scorching or burnt flavors. - Flower preservation: - Reduce mechanical damage to flowers during harvesting and transportation to minimize water evaporation and maintain freshness. - Harvested roses should be cooled in the shade to remove surface moisture. - After sorting, removing stems, leaves, flower cores, and impurities, the petals are used for steaming. - The amount of flowers added to the tea blanks is determined based on the quality of the tea and roses and the requirements for the finished product. - The tea leaves and petals are mixed in a ratio of 100:6–16 and evenly stirred. - At a constant temperature of 15–25 °C, the tea is piled into a 20–30 cm-thick heap for 6–18 hours of steaming. - When the heap temperature rises to 40 °C or after 6 hours of steaming, the heap should be opened and flipped to dissipate heat, reducing the heap th

Development Information

Related Standards