Processing technology of osmanthus tea;
1. Collect flowers,
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 sweet-scented osmanthus sour plum soup, sweet-scented osmanthus lotus seed soup, sweet-scented osmanthus lotus root starch, sweet-scented osmanthus glutinous rice balls, sweet-scented osmanthus wine and so on.
Second, the system,
Osmanthus fragrans is a kind of precious scented tea made of refined tea blank and fresh osmanthus fragrans. Its aroma is rich and lasting, and its tea color is green and bright.
1. Raw material ratio: 50 kg refined tea embryo 15 kg fresh osmanthus, depending on the grade of scented tea.
2. Production of tea embryo: Fresh and tender tea with 2 leaves of 1 bud is used as raw material, and a new tea-making process of "high temperature enzyme fixation, rapid rolling and safe drying" is adopted to produce green tea embryo. 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. Harvest of Osmanthus fragrans: In flowering period, when the flowers are Tiger Claw-shaped, golden yellow and in bud, they should be picked lightly, loosely and quickly. It is absolutely forbidden to whip 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 scenting: first spread a layer of tea embryo on a clean bamboo mat or white cloth, and then evenly add a layer of osmanthus 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. Flowers cool: Flowers cool is to open the tea pile and cool it. 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. Screening flower residue: it should be finished when osmanthus wilts, flowers turn purple and tea embryo is soft but not touching hands. Open the tea pile, sieve the flower residue, dry it and mix it with the tea.
7. Re-drying: When the tea embryo is fragrant, it also absorbs a lot of water, and the water content is as high as 15%. It should be baked and dried again as soon as possible to reduce the water content to about 5% to avoid mildew.
8. Packaging and storage: dried osmanthus tea, naturally cooled for 24 hours, sealed and packaged in exquisite paper bags and composite film bags according to weight specifications, and then packed in cartons, which can be supplied to the market or stored in ventilated and dry rooms. Pay attention to moisture, mildew and rats, and the storage period shall not exceed 1 year.