Scenting system of jasmine tea

Scented tea is a unique kind of tea in China, which is made from fragrant flowers with high fragrance or sweet fragrance. The varieties produced are jasmine tea, white orchid tea, pearl orchid tea, generation scented tea and sleeve scented tea. Among them, jasmine tea is of high quality and large quantity and sells well. According to statistics, it accounts for about 70% of the country's total scented tea. In order to improve the quality of jasmine tea, the scenting technology is introduced as follows.

1 grasp the timing of flower picking

Jasmine [Jasminumsambac (L) Aiton] is a typical temperament flower, with the strongest aroma when it just blossoms. Therefore, when picking jasmine, the bud which is mature, ready to bloom and white and full is the best. On the other hand, those immature green buds or blooming flowers are not suitable to be picked because the aromatic oil has not yet been fully formed or volatilized. In addition, the climatic conditions when picking flowers should also be considered. Because the flowers in sunny days with high temperature have a pure and lasting fragrance and good quality, while those blooming in cloudy and rainy days have light fragrance and poor quality. Therefore, it is most ideal to pick in the afternoon and evening in sunny days.

2 pay attention to the maintenance of flowers

Picked jasmine flowers, high water content, should be timely spread in a clean, cool, ventilated place, the thickness should not exceed 10cm, do not squeeze flowers and sunlight exposure. Pedicels, pedicels, green buds, disease and insect buds and inclusions should be removed before scenting.

3 grasp the essentials of scenting system

The tea should be fully dried before scenting to enhance its ability to absorb the fragrance of flowers. In order to improve the aroma, about 0.5kg of white orchid should be added to each 50kg tea 2-3 hours before scenting jasmine. When 80% of the flowers are in bloom, start scenting. When scenting the flowers, lay the jasmine in layers on the tea blanks, then mix them evenly, and carry on the box or hoard according to the tea billet grade. No matter the box cellar or the hoarding cellar, a part of the tea billet should be left for the pit flower spelling and post-covering, so as to reduce the loss of flower fragrance. The box can be used above the third level, and the hoarding can be used below the third level. Scenting for 4 hours and 5 hours, when the temperature of the tea billet rises to 40: 50 ℃ and the flowers are wilting, the heat should be dissipated in time. Then gather the pile and continue to cook for 5-6 hours. When the temperature of the tea billet rises to 40 ℃ and the flowers wither, the flowers can bloom, and the tea and flowers can be separated with a shaking sieve. As in the scenting process, the tea billet absorbs both aroma and moisture, so it is necessary to quickly restore fire and remove excess moisture after flowering. To reduce the loss of aroma. After reheating, the water content of scented tea should be increased by 0.5% to 1%. Low-grade scented tea is only brewed once, while high-grade scented tea is followed by 2 times and 3 times (second-grade scented tea). The amount of flowers per 50kg is 16~10kg. The method of follow-up is the same as that of the head, except that the amount of flowers is gradually reduced. Whether it is 1 or many times, in order to improve the freshness of scented tea, we have to go through the jacquard process. The lower flower amount of jacquard is controlled below 4kg per load of tea, because the tea billet does not resume fire after jacquard, the following flowers are more, and the water absorption of tea billet exceeds the prescribed standard, which is easy to cause mildew and deterioration of tea.