This technology covers a manufacturing method for a blended tea, and the resulting product, created by washing and dehydrating black tea leaves, rose petals, beets, and ginger, processing each ingredient differently, and mixing them in specific weight ratios. The process involves drying and fermenting the black tea leaves, roasting the ginger, freeze-drying the rose petals, and pan-firing and rolling the beets.
The domestic tea market has been limited by an older consumer base and a product lineup focused primarily on green tea and herbal teas, failing to meet the demands of younger consumers seeking diverse flavors and aromas. Additionally, beets have had low utility, as they lose moisture rapidly about 20 days after harvest, forcing sales to stop.
This technology establishes a precise blending ratio for the four ingredients to ensure the strong flavors of beet and ginger do not overpower the tea, while highlighting the beautiful red color and the combined aroma of rose and ginger. The final product can be produced as tea bags, loose-leaf tea, or powdered tea. It can be used for premium tea brands targeting younger demographics, functional teas for cold prevention, or signature tea menus in cafes and hotels. By repurposing beets—which previously had a short shelf life—as a tea ingredient, this method increases farm income and creates a differentiated product through its unique color and aroma.
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