One of the main teas in China belongs to scented tea, which is made of sweet-scented osmanthus and tea fragrance. Its fragrance is rich and lasting, and the soup is green and bright. Osmanthus fragrans tea has the effects of warming yang, whitening skin, removing toxins from the body, relieving cough, resolving phlegm, preserving health and moistening lung.
Production steps
Osmanthus fragrans, the flowers used, are generally preserved with sugar stains or salting. For example, fresh sweet-scented osmanthus is directly dried or dried, because too much essential oil is lost, and it almost becomes flower residue without fragrance. Dyed osmanthus is widely used, such as osmanthus sour plum soup, osmanthus lotus seed soup, osmanthus lotus root starch and so on. These are inseparable from osmanthus. The specific steps of osmanthus tea are as follows:
1, raw material ratio:
Generally, 50 kg of refined tea embryo is mixed with 15 kg of fresh osmanthus, and the grade of visible scented tea can be increased or decreased appropriately.
2. Preparation of tea embryo:
Fresh and tender tea leaves with 1 bud 2 leaves were used as raw materials, and a new tea-making process of "high temperature rolling, rapid rolling and safe drying" was adopted to make green tea embryos. It is required that the tea embryo leaves are tender, the strips are tight, the smell is fragrant, the water content is below 5%, and it can be cured after cooling to 26-30℃. It is also advisable to refine the finished green tea and bake it to 30℃.
3, sweet-scented osmanthus harvest:
The practice of osmanthus tea is to pick it when the flowers are golden and in bud, so as to achieve the effect of light picking, loose putting and express delivery. It is absolutely forbidden to beat with bamboo poles, lest the flowers break and turn red. When picking flowers, pedicels, leaves and other sundries should be removed in time and harvested as soon as possible. Osmanthus fragrans includes Jingui, Yin Gui, Dangui, Sijigui and Gui Yue, among which Jingui has the strongest and lasting fragrance and high quality.
4. Tea embryo flower:
The practice of osmanthus tea should first put a layer of tea embryo on a clean bamboo mat or white cloth, and then add a layer of osmanthus evenly according to the proportion of raw materials. Accordingly, a layer of tea and a layer of flowers are stacked repeatedly, and the top layer is covered with tea embryo. If the indoor temperature is lower than 20℃, cover the tea pile with white cloth to keep the temperature stable and promote the normal smell of flowers. When there are few osmanthus flowers, you can use the tea blanks in containers such as wooden boxes to add fragrance according to the above methods.
5. Heat dissipation:
Flowering is to open the tea pile and let it cool. When the tea embryo absorbs fragrance for 2-3 hours and the temperature of the tea pile rises to 40℃, the tea pile should be opened in time and turned up and down 1 time to let it dissipate heat. When the temperature of the tea pile drops below 30℃, it is necessary to fold the tea pile for secondary scenting to make the tea embryo absorb fragrance evenly.
6. Sieve the flower residue;
The osmanthus faded, the flowers turned purple, and the tea embryo was soft without touching it, so it was time to finish. Open the tea pile, sieve the flower residue, dry it and mix it with the tea.
7. After drying:
Osmanthus fragrans absorbs a lot of water when the tea embryo is fragrant, and the water content is as high as 15%. It should be dried again as soon as possible to reduce the water content to about 5% to avoid mildew.
8. Packaging and storage:
After drying in the sun, osmanthus tea is made, naturally cooled for 24 hours, sealed and packaged in exquisite paper bags and composite film bags according to weight specifications, and then packaged in paper boxes, which can be supplied to the market or stored in ventilated and dry rooms.