Osmanthus Tea
The fresh sweet-scented osmanthus used is generally preserved with sugar or salt. For example, if the fresh sweet-scented osmanthus is directly dried or dried, the essential oil is lost too much, and it almost becomes scentless flower scum. The stained osmanthus can be used in a wide range, such as osmanthus sour plum soup, osmanthus lotus seed soup, osmanthus lotus root powder, osmanthus glutinous rice balls and osmanthus wine, etc., all of which are inseparable from osmanthus.
Scenting
Osmanthus flower tea is a kind of precious scented tea made from refined tea blanks and fresh osmanthus scented. It has a long-lasting fragrance, green and bright tea color, and is favored by consumers.
1. The ratio of raw materials: Generally, 50 kg of refined tea embryos are matched with 15 kg of fresh osmanthus, which can be increased or decreased according to the grade of scented tea.
2. Preparation of tea embryos: Fresh tea leaves with 1 bud and 2 leaves are used as raw materials, and green tea embryos are made by the new tea-making process of “high temperature braking, rapid kneading, and safe drying”. The tea embryo leaves are required to be young and tender, with tight strands, fragrant smell, and moisture content below 5%. They can be scented when they are cooled to 26-30°C. It is also possible to take refined green tea products and heat them to 30°C for scenting.
3. Osmanthus harvesting: in the blooming period of osmanthus, when the flowers are in the shape of tiger’s claws, golden yellow, and budding, pick them lightly, loosely and fast. Do not use bamboo poles to beat them to prevent the flowers from being damaged and red . Fresh flowers should be picked up in time to remove pedicels, leaves and other debris, and scented as soon as possible. Osmanthus has golden osmanthus, silver osmanthus, dangui, four seasons osmanthus and laurel osmanthus, among which golden osmanthus has the strongest and lasting fragrance and high quality.
4. Tea embryo scented flower: First, place 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. In this way, one layer of tea and one layer of flowers are repeatedly laid in piles, and the top layer is covered with tea embryos for scenting. If the indoor temperature is lower than 20°C, cover the tea pile with a white cloth to keep the temperature stable and encourage the flowers to spit fragrance normally. When there are few osmanthus flowers, they can be scented with tea greens in wooden boxes and other containers according to the above method.
5. Passing the flower to dissipate heat: Passing the flower is to open the tea pile and let it cool. When the tea embryo absorbs the fragrance for 2-3 hours and the temperature of the tea pile rises to 40°C, the tea pile should be opened in time and turned up and down once to allow it to dissipate heat. When the tea pile is cooled to below 30°C, it must be gathered into a pile for the second scenting, so that the tea embryo will evenly absorb the fragrance.
6. Remove flower residues: When the osmanthus is in a wilting state, the flowers become purple-red, and the tea embryo is soft and does not touch your hands, the scenting should be finished. Peel off the pile of tea, sift out the flower residue, dry it, and mix it with tea.
7. Re-drying: When the tea embryo absorbs fragrance, it also absorbs a lot of water, 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: Osmanthus tea is ready to be dried after drying, cooled naturally for 24 hours, sealed and packaged in delicate paper bags and composite film bags according to the weight specifications, and packed in a carton, then it can be supplied to the market or stored in a ventilated and dry room. Pay attention to prevent moisture, mildew, and rodent damage, and the storage period should not exceed 1 year.
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