Rose tea is a kind of flower tea in China's reprocessed tea. It is made from tea and rose flowers. The black tea used in rose tea is black tea, green tea, flowers in addition to roses, roses, sweet-scented osmanthus and modern rose also have sweet, rich floral fragrance, can also be used to make tea.
Half of the open roses are of the highest quality. The finished tea is sweet and fragrant, with aroma and sweetness. The process of making rose tea is the treatment of tea slabs and flowers, smashing flowers, flowering, re-fire, and jacquard.
Distribution of origin:
China's main producing areas are Guangdong, Fujian, Zhejiang, Shandong and other provinces. Guangdong mainly produces rose black tea, Fujian mainly produces rose green tea, Zhejiang mainly produces rose nine red plum, and Shandong mainly produces rose tea. 
The rose is sunny, cold-resistant, drought-tolerant, well-drained, loose and fertile loam or light loam, poor growth in clay loam and poor flowering. It should be planted in a well-ventilated place far away from the wall to prevent solar reflection, burn the flower buds, and affect flowering.
(A) Rose picking
Roses used in rose tea: deciduous shrubs, stems dense and sharp, pinnately compound, 5-9 leaflets, elliptic to form obovate, wrinkled, summer flowers, flowers solitary, purple to white, Rich and aromatic. After the roses are harvested, they are properly spread, folded, and the flower buds and stamens are removed, and the net petals are paid. Guangdong rose black tea is a single 窨, the amount of flowers is 100 pounds of tea with 10~16 kilograms of flowers; Fujian rose green tea is two ounces, the total amount of flowers is 100 kilograms of tea with 50 kilograms of flowers; nine songs of red plums The amount of flowers used is 20 kg.
(B) Making of green tea
(1) Production of green tea greens. The fresh leaves are smashed with a small roller greening machine, and the temperature of the blasting should not be too high. Generally, the air temperature at 4 cm from the wall of the blasting machine is about 140 °C. At the end of the killing process, pay attention to cooling and avoid the focal leaves. It is dark to the leaves and the leaves are soft, and the aroma is revealed when the aroma is revealed. The method is the same as ordinary green tea.
(2) Production of black tea slab. Fresh leaves are withered first, the temperature should not be too high when withering, the ambient temperature is about 30 °C; the time should not be too long, generally 1.5 to 2 hours. Moderate characteristics of withering are: dark green color, aroma, and water content of about 60%.揉捻, fermentation method with the same time black tea.
(3) Production of yellow tea slab. The green tea process is the same as ordinary green tea. After the green leaves are baked, they are wrapped in double kraft paper and placed in a box or jar for sallow. The time is 6~7 hours, and the mixture is turned over once, so that the oxidation degree of the tea leaves is uniform and the yellow is uniform.
The tea leaves are dried by an electric blast drying oven. Start the fire temperature of 110 ° C, bake for 30 minutes, then bake and cool. After 1 hour, it was re-baked at a temperature of 80 ° C and baked until the water content of the tea leaves was 5%. After cooling, it is packed in a film bag and stored in an iron can