Green tea technology The process of green tea is mainly to inactivate enzymes and retain trace elements such as tea polyphenols and caffeine to the greatest extent. Green tea retains natural substances and trace elements, which can prevent cancer, resist cancer, sterilize, diminish inflammation, prevent arteriosclerosis and prevent aging. Green tea is rich in tea polyphenols, amino acids, caffeine and other substances, which has the function of promoting fluid production and quenching thirst. Therefore, it is best to relieve summer heat and reduce fire in summer, and get rid of annoyance and fatigue.
Black tea technology Black tea is a kind of fully fermented tea, and its main production processes are: spreading cold, withering, rolling, fermentation, baking and so on. Rolling is mainly to improve the color, aroma and concentration of tea, and then to dry. The main purpose of fermentation is to make ineffective enzymes remove the grass flavor of tea leaves, and make the young leaves turn red and uniform, the grass flavor disappears, and the mature fruit flavor is emitted. Baking is to use high temperature to quickly inactivate enzymes, stop fermentation, evaporate water, fix appearance, and keep tea dry without mildew. By baking, most of the low-boiling grass fragrance is emitted, and the high-boiling aromatic substances are strengthened to obtain the unique sweetness of black tea.
Scented tea craft scented tea is made by splicing and scenting the tea blank processed by crude tea and the flowers of fragrant flowers for tea. The technological basis of scented tea scenting is based on the two characteristics of flowers and tea. Scented tea is a volatile aroma compound that makes the tea blank fully absorb the release of fragrant flowers, and makes the tea have a characteristic floral fragrance. There are many kinds of scented tea. Jasmine, substitute flower, rose, lily, pearl orchid, osmanthus and other flowers can all be used as raw materials for scented tea.
Jasmine tea includes: beauty beauty, whitening skin, dredging intestines and stomach, smoothing qi, clearing brain, lowering blood pressure and blood lipid. Sweet-scented osmanthus oolong contains sweet-scented osmanthus, so the tea has the effects of promoting blood circulation, removing blood stasis, caring skin, helping digestion and removing fat. Flos Magnoliae tea has the effects of benefiting qi, resolving phlegm and benefiting lung. Rose tea has the functions of promoting blood circulation, removing blood stasis, caring skin, helping digestion and removing fat. Zhu Lan scented tea has the function of expelling wind and removing dampness due to the addition of orchids, and can be used to treat diseases such as common cold, rheumatic joint pain, traumatic injury, chronic bronchitis and chronic cough caused by fatigue.