Can sweet-scented osmanthus make tea? What's the effect? How to make osmanthus tea?

Sweet-scented osmanthus, also known as rock cinnamon, is one of the top ten famous flowers in Chinese tradition. Between the leaves and organs of peanuts, the Corolla is four-lobed and small in shape. Some people have heard of sweet-scented osmanthus cake. Can sweet-scented osmanthus make tea? The answer is, of course, yes. Sweet-scented osmanthus tea made from sweet-scented osmanthus is a Chinese specialty tea. It has a soft aroma and delicious taste, and is loved by the public. Sweet-scented osmanthus also has the effects of warming Yang qi, whitening skin, removing toxins in the body, relieving cough and resolving phlegm, preserving health and moistening the lungs.

In the process of collection, configuration, production and packaging, the production of sweet-scented osmanthus tea strictly goes through eight processes, such as tea embryo preparation, fresh sweet-scented osmanthus harvest, tea embryo scenting, heat dissipation, screening and drying, re-drying, net packaging, quality preservation and so on. Guilin in Guangxi, Xianning in Hubei, Chengdu in Sichuan, Chongqing and other real estate systems are the most popular.

I. collecting and making fresh flowers

Sweet-scented osmanthus flowers are generally preserved with sugar or salinization, such as direct drying or drying of fresh sweet-scented osmanthus. Due to the loss of essential oil, they almost become flower dregs without fragrance. Sweet-scented osmanthus can not be separated from sweet-scented osmanthus, such as sweet-scented osmanthus sour plum soup, sweet-scented osmanthus lotus seed soup, sweet-scented osmanthus lotus root powder, sweet-scented osmanthus tangyuan expensive sweet-scented osmanthus wine and so on.

II. Scenting system

Sweet-scented osmanthus tea is a kind of valuable scented tea made from refined tea billet and fresh sweet-scented osmanthus. It has a rich and lasting fragrance, green and bright color, and is deeply favored by consumers.

1. Raw material ratio: generally according to 50 kg refined tea embryo with fresh sweet-scented osmanthus 15 kg, depending on the grade of scented tea.

two。 Tea embryo preparation: green tea embryo was made by using fresh tea with one bud and two leaves as raw material and using the new process of "high temperature braking, rapid kneading and safe drying". It is required that the leaves of tea embryo are young, tight and fragrant, and the water content is less than 5%. It can be scented when cooled to 26-30 ℃. It is also advisable to take refined green tea and scent it when heated to 30 ℃.

3. Sweet-scented osmanthus harvest: in the full bloom of sweet-scented osmanthus, the flowers are picked when they are in the shape of tiger claws, golden yellow and budding, so that they can be picked lightly, released loosely and transported quickly, and must not be struck with bamboo poles, so as to prevent the flowers from breaking and turning red. Flowers should be scented as soon as possible by removing pedicels, leaves and other sundries. Osmanthus osmanthus has osmanthus, silver cinnamon, cinnamon, four seasons osmanthus and laurel and other varieties, among which the fragrance of cinnamon is the most rich and lasting and of high quality.

4. Tea embryo scenting flowers: first put a layer of tea embryo on the clean bamboo mat or white cloth, and then add a layer of sweet-scented osmanthus evenly according to the proportion of raw materials. According to this, one layer of tea and one layer of flowers are repeatedly spread into piles, and the top layer is covered with tea germs. If the indoor temperature is lower than 20 ℃, cover the tea pile with a white cloth to keep the temperature stable and promote the flowers to spit incense normally. When sweet-scented osmanthus is less, it can be scented with tea blanks in wooden boxes and other containers according to the above method.

5. Tonghua heat dissipation: Tonghua is to remove the tea pile to cool. When the tea embryo absorbs fragrance for 2-3 hours and the temperature of the tea pile rises to 40 ℃, open the tea pile in time and turn it up and down once to let it dissipate heat. When the temperature of the tea pile is below 30 ℃, the tea embryo should be scented for the second time, so that the tea embryo can absorb fragrance evenly.

6. Screen the flower residue: when the sweet-scented osmanthus becomes wilted, the flowers become purplish red, and the tea embryo is soft and does not touch the hand, the scenting flowers should be ended. Peel open the tea pile, sift the flower dregs, dry them and mix them into the tea.

7. Re-drying: when scenting flowers to absorb fragrance, the tea embryo also absorbs a lot of water, and the water content is as high as 15%. It should be re-dried as soon as possible to reduce the water content to about 5% to avoid mildew.

8. Packaging and storage: sweet-scented osmanthus tea is made after drying, cooled naturally for 24 hours, sealed and packed in fine paper bags and composite film bags according to weight specifications, packed in cartons, and can be supplied to the market or stored in ventilated and dry rooms. Pay attention to moistureproof, wet mildew and rodent damage, with a storage life of no more than 1 year.

III. Main varieties

The fragrance of sweet-scented osmanthus is strong, elegant and long-lasting. No matter scenting green tea, black tea and oolong tea, it can achieve better scenting effect.

1. Sweet-scented osmanthus baked

Sweet-scented osmanthus baked green is a large variety of sweet-scented osmanthus tea, with the largest output in Guilin, Guangxi and Xianning, Hubei, and some are exported to Japan and Southeast Asia. The main quality features are tight, fine and even in shape, dark green and oily in color, flowers such as gold hidden in leaves, golden yellow in color, rich and lasting aroma, bright green and yellow soup, mellow and palatable taste, tender yellow and bright bottom of leaves.

2. Osmanthus Oolong

Osmanthus Oolong is a traditional export product of Fujian Anxi Tea Factory, the hometown of Tieguanyin. Mainly sold to Hong Kong, Macao, Southeast Asia and Western Europe. Mainly in the same year or the next summer, autumn tea as raw materials. The quality is characterized by stout and heavy stripes, brown color, elegant and meaningful aroma, mellow taste, bright orange and yellow soup, and soft dark brown at the bottom of the leaves.

3. Sweet-scented osmanthus red broken tea

Sweet-scented osmanthus black broken tea is an achievement achieved by the tea-making teaching and research department of Southwest Agricultural University, which uses natural sweet-scented osmanthus scenting to make broken black tea instead of artificially fragrant black tea. the products are sent to the United States and France to be well received. Main features: tight, fine and even particles, dark color, rich aroma, sweet and palatable, red soup, red bottom of leaves; processed into bags of tea, especially delicate and long-lasting fragrance.

4. Guilin osmanthus tea

Guilin sweet-scented osmanthus tea is produced in Guilin, Guangxi, and was first produced in Guilin Tea Factory in Guangxi in the 1970s. Its quality characteristics: strong and elegant aroma, golden soup color. Color cartons for small packing are divided into 100g and 250g.

5. Guizhou osmanthus tea

Osmanthus tea Guizhou sweet-scented osmanthus tea is produced in Guizhou. Quality characteristics: take the first grade as an example, the shape is tight and thin, the cord is neat, the color is dark green and moist, and the endoplasmic aroma is fresh and strong.

Pure, the taste is fresh, the soup color is green, yellow and bright, and the bottom of the leaf is bright, tender and soft.

6. Xianning osmanthus tea

Xianning sweet-scented osmanthus tea belongs to green tea. Produced in the state-run Baidun Field, Xianning City, Hubei Province. Quality characteristics: the shape is in line with the green-grade standard issued by the former Ministry of Commerce, and there are golden dried flowers in the tea; the endoplasmic tea soup is clear and bright, the fragrance of sweet-scented osmanthus is rich, the fragrance of tea coexists, and the taste is mellow and strong. The moisture content of the finished product is 7.5% and 8%. Sweet-scented osmanthus contains organic ingredients such as propyl decanoate, ionone and linalool oxide. It has the functions of dispelling cold, removing accumulation and resolving phlegm, and can strengthen the health care effect of green tea.

7. Pucheng Osmanthus Tea

Pucheng is known as the hometown of Chinese osmanthus, Fujian Pucheng Dangui is one of the excellent varieties of Chinese sweet osmanthus, commonly known locally as red sweet clover, belonging to the sweet clover family (Osmanthus) Dangui population (AurantiacusGroup), the main variety is Daye Dangui.

IV. Main efficacy

The effect of sweet-scented osmanthus tea is to warm yang, whiten skin, remove toxins in the body, relieve cough and phlegm, nourish health and moisturize the lungs, soothe the spirit, nourish yin and moisten the lungs, purify the body and mind, and balance the nervous system.

Sweet-scented osmanthus tea has the effect of warming and nourishing yang. Indications: hypertension of deficiency of yang qi. Symptoms include vertigo, dizziness, low back pain, fear of cold limbs, loose stool, long urine, light tongue, white fur and thin pulse.

Osmanthus tea has preventive and therapeutic effects on halitosis, blurred vision, urticaria, duodenal ulcer, stomach cold and stomachache.