Ask a question about green tea and jasmine tea, thank you.

(1) Green tea: one of the six major teas, it is the most abundant tea in China. All tea-producing provinces (regions) in China 18 produce green tea. Variety of colors ranks first in the world, accounting for 70% of the total world green tea trade.

It can be divided into steamed green tea, fried green tea and sun-dried green tea.

Fried green includes long fried green, round fried green, tender fried green and so on.

Long fried green: long fried green tea. Among them, the quality of "five green fried green" is the best, and there are "Tun green fried green", "Shu green fried green", "Hang green fried green" and "Sui green fried green". The products of long-fried green tea after fine processing are collectively referred to as eyebrow tea, which can be divided into special, rare, phoenix, American, Gong Xi, sliced tea and tail tea.

Round fried green: the most important round fried green is Zhu tea, which is a specialty of Zhejiang Province. Historically, Pingshui Town in Shaoxing County was once a distribution center for pearl tea, so it was often called "Pingshui Bamboo Tea" and "Lv Ping".

Tender fried green: also known as "specially fried green" and "fried green tea", such as "West Lake Longjing", "Biluochun", "Lu 'an Guapian", "Luosong Tea", "Old Bamboo Generosity", "Ancient Bamboo Purple Bamboo Shoots", "Lushan Yunwu Tea" and "Suichuan Gougunao".

Baking is divided into ordinary baking and tender baking.

Ordinary baking: The main categories are Fujian baking, Zhejiang baking, Huizhou baking, Suzhou baking, Hunan baking and Sichuan baking. There are not many direct drinkers, usually called "vegetarian tea" and "vegetarian tea" as the tea blank of scented tea, which is called baked blue-and-white tea after scenting.

Delicate and green: such as Huangshan Mao Feng, Taiping Monkey Kui, Jingting Xueqing, Nannuo Bai Hao, Cuiluo, Songfeng Tea, Lotus Heart Tea, Yongchuan beautiful and elegant, etc.

There is also a kind of roasted green tea, and the production process is a combination of frying and roasting. It not only has the characteristics of high flavor and strong alcohol content of roasted green tea, but also maintains the characteristics of intact buds and exposed white hairs of roasted green tea. After fixing, stir-fry and shape, and then dry and shape. Such as Anji Baipian, Wuzi Xianhao, Lingyan Jianfeng, Wang Fu Yin Hao, Pujiang Chunhao, Qipanshan Maojian, Linhai Pan Hao, Qishan Cuimei, Hanshui Yinsuo, lobster tea, etc.

The main categories of sun-dried green tea are Dianqing, Shanqing, Qing Chuan, Qian Qing and Guiqing. Some of them are sold and drunk in the form of loose tea, and some are processed into pressed tea, such as "blue brick" made of old green tea in Hubei, and the sun-dried green tea in Yunnan and Sichuan is processed into "Tuocha", "cake tea" and "Kangzhuan".

Steamed green is the earliest tea invented in ancient China, which has the characteristics of "green color, green soup and green leaves". When Buddhism was introduced to Japan, Japan still uses matcha, Yulu, fried tea and broken tea. China modern steamed green tea mainly includes Yulu and fried tea, most of which are exported to Japan. At present, only Enshi Yulu still maintains the traditional style of steaming green tea in Yulu. There are also "Yangxian Tea" in Yixing, Jiangsu, and "cactus tea" in Dangyang, Hubei.

(2) Introduction to Jasmine Tea Jasmine tea is a famous product in scented tea. Tea is smoked with jasmine, hence the name. Jasmine tea is one of many scented teas. The so-called jasmine tea is made by scenting the budding jasmine with green tea. Using different varieties of green tea as tea embryo, such as Longjing tea and jasmine tea, is called Longjing jasmine tea. If the rose is used for scenting, it is called Longjing Rose Tea, and so on. Jasmine tea has the reputation of "in the scented tea in China, you can smell the breath of spring".

Exquisiteness of scented tea

The scenting system of scented tea is very particular, with three, five and seven fragrances. In other words, to make scented tea, a batch of green tea is used as raw material, but it takes 3-7 batches of flowers for green tea to fully absorb the fragrance of flowers. After green tea absorbs the fragrance of flowers, waste flower residues are screened out, so high-grade scented tea is brewed many times. There are also high-grade scented teas that don't have any flowers, but only use a small amount for decoration at most, while low-grade scented teas don't make flowers or make flowers several times, and then waste flower residue absorbed by others is mixed into green tea, which makes people mistakenly think that it is good scented tea. It looks like a lot of flowers, but once or twice it has lost its fragrance.

Production of jasmine tea

(1) Principle and procedure of scenting scented tea.

Principle of scenting: The scenting process of scented tea is mainly the process in which flowers emit fragrance and tea embryos absorb fragrance. The fragrance of jasmine is a biochemical change. Mature jasmine is decomposed into aromatic substances under the action of enzymes, temperature, moisture and oxygen. With the physiological changes, the flowers open and constantly spit out fragrance. Tea embryo absorbs fragrance through physical adsorption, and at the same time absorbs a lot of water. Chemical adsorption occurs due to the infiltration of water. Under the action of damp heat, complex chemical changes have taken place. Tea soup gradually changed from green to yellow to bright, and the taste changed from light to thick, forming the unique fragrance, color and taste of scented tea.

Scenting process: the traditional processing process of scenting scented tea: tea embryo, flower leaf stacking, flower picking, flower drying, cooling, scenting, jacquard uniform stacking and packaging.

(2) tea embryo treatment

The tea embryo of scented tea is made from green hairy tea and refined (abbreviated) according to the standard sample of scented tea embryo type.

1, drying: the tea embryo of scented tea is generally dried. Objective: High-grade tea embryo exudes a dull and stale taste; The purpose of middle and low-grade tea embryo is to reduce the coarse and old taste, reveal the normal aroma of green tea and improve the fresh purity of scented tea. In general, the temperature of the dryer should not be too high. The high-grade tea embryo is at 100- 1 10℃, and the medium and low-grade tea embryo can be at10-120℃. Traditional technology requires that the moisture content of roasted tea embryo should be 4-4? 5%, can not be dried with high fire, easy to produce burnt smell, affecting the quality of scented tea.

2. Cooling: After the tea embryo is reheated, the stacking temperature is generally higher. When the temperature is 60-80℃, it must be cooled. Only when the accumulation temperature of tea leaves is higher than room temperature 1-3℃ can the tea embryo be harvested. If it is too high, it will affect the vitality and fragrance of jasmine and reduce the quality of scented tea. The lower the temperature of tea embryo, the better.

(3) flower protection

Jasmine is a habit of blooming at night. Flowers are usually picked after 2 pm that day, with large buds, high yield and good quality. After harvest, do not press tightly when shipping. It is best to pack flowers in ventilated baskets, and avoid packing them in plastic bags, which are easy to be squeezed and ventilated, easily causing "burning flowers".

1. Spreading and cooling: flowers should be weighed in time to meet the requirements of entering the site, stacked in stages and spread and cooled (see annex for grading standards). The purpose is: flowers generate heat due to pressure and respiration during transportation, which is not easy to be lost, so that the temperature of flowers increases, generally above 38℃ and 40℃. It is not conducive to the physiological activities of flowers, so it must be spread quickly to cool down, restore vitality and promote open fragrance. The cooling site must be well ventilated, and the flower pile should be thin when cooling, generally below 10cm. When the temperature is high, you can use a light fan to blow; Rain flowers should be diluted, blown away and evaporated, and can only be accumulated and maintained after the surface water is dry.

2. Flower maintenance: The purpose is to control the temperature in the flower pile, make the flowers full of vitality and promote the open and fierce fragrance. The suitable temperature for flowering is 32-37℃. Therefore, if the temperature is lower than 30℃, it is necessary to increase the temperature of flowers, and the respiration of flowers will release CO2 to generate heat, which will increase the temperature of flowers. When the temperature of the flower reaches above 38℃, it is necessary to open the flower, dilute and cool it, increase oxygen and promote the flower opening. When the temperature is high, it should be spread thinly, turned over and ventilated to prevent the flowers from deteriorating when the pile temperature is too high. General pile height 15-20 cm. Due to the low temperature in spring and autumn, the pile height is generally 30-40 cm, sometimes covered with cloth to keep the pile temperature and promote the flowers to bloom.

3. flower screening: when the flower opening rate reaches about 60%, flowers can be screened. The purpose of screening flowers is not only to divide the size of flowers, but also to remove the pedicels of green buds; Through mechanical vibration, flowers can also be promoted to be open and healthy. After screening, the flowers should be stacked with weighing semicolons according to the predetermined amount of flowers in each batch. If the openness is not enough, it should be maintained. Uses of flowers: the head flower is used for jacquard, transfer and high-grade tea head; The second flower is used for the head. If the No.1 flower and No.2 flower are used in the same batch of tea, the No.1 flower should be used first, and then the No.2 flower should be used. They should not be mixed and perfumed separately.

4. Yulan Base. The purpose is to "adjust the fragrance" with fresh magnolia, improve the aroma concentration of jasmine tea and "set off" the freshness of flowers. Proper priming can improve the quality of scented tea. Ignition method: Before making jasmine tea, mix tea leaves and flowers with Flos Magnoliae (generally 1%, tea leaves 100kg and Flos Magnoliae 1kg) to "ignite" the tea embryo; Some people, when scenting jasmine flowers, spell flowers like magnolia at the same time, but it is not easy to use too much, which is easy to cause "wearing orchids"; Some use a small amount of magnolia and jasmine to make jacquard (dosage 0? 3—0? 5%)。

(4) the fusion of flowers

Scenting flowers and the key process of making the whole jasmine tea scenting process. The purpose is to mix flowers with tea, so that the fragrance of flowers can be directly absorbed by tea. There are six factors to master in flower arrangement: flower arrangement, flowering quantity, temperature, humidity, thickness and time.

(5) The method of scenting scented tea manually.

1. Total amount of tea embryo 1/3- 1/5, thickness10-15cm. Then according to the proportion of tea and flowers, flowers are also divided into 1/3- 1/. Tea embryo and flower are mixed together, and "scenting" is carried out through box scenting, pot scenting and block scenting.

Tea leaves and flowers are mixed and put into a wooden box (the size of the wooden box is 46×43×43cm, which is the No.2 standard tea box), and the flowers are called box scenting. Suitable for scented tea with few flowers or special flowers. Each box of tea leaves is about 5kg, and the thickness is 20-30cm. Boxes are arranged horizontally or stacked crosswise to promote air circulation. Make a circle of Camellia with bamboo slips, 40-60 cm high, and then pile them in the circle. It is called "hoarding goods" and is suitable for medium and mass production. The diameter of the coaming is 150-200 cm, and the amount of tea in each coaming is 200-300 kg. Put tea leaves and flowers together and pile them directly on the ground to form block flowers, which are called block flowers or pile flowers. Suitable for mass production, stacked into a rectangle, width 1- 1? 2M, the length depends on the site and the excavation amount, and each pile is 600- 1000 kg. Stacking is labor-saving, fast and convenient. At present, the scenting method of scented tea is usually heap scenting. In addition, this batch of tea embryos should be covered with a thin layer on the pile surface of pickled products, with a thickness of about 1cm, so that the flowers are not exposed and the loss of fragrance is reduced. This operation is called "covering the surface".

Under natural conditions and normal temperature (32-37℃), the duration of jasmine fragrance can generally reach 24 hours. When flowers and tea are mixed together, the normal breathing is hindered to some extent, the vitality of flowers is shortened, and the duration of fragrance spitting is generally around 12 hours. From the observation and test, it can be seen that jasmine flower is in the period of blooming fragrance within 5 hours after it begins to smell. At this time, the respiratory intensity is high, the loss of dry matter is large, and the volatilization of aromatic oil is also fierce. So when the fragrance is strong, flowers and incense are fragrant. Therefore, mastering the openness of jasmine, quickly mixing and scenting, and letting the tea embryo fully absorb the floral fragrance are the key technologies in the whole scenting process.

(6) Eliminating flower fever

The purpose of cooling flowers is: first, to cool down; The second is ventilation and oxygen supply to promote flowers to regain their vitality and continue to spit incense; The third is to discharge gases such as carbon dioxide from the reactor.

Flowering is controlled by temperature, humidity and the vitality of fragrant flowers. The time from flowering to flowering is 5-6 hours, shortened by half an hour one by one. The accumulation time can be mainly collected according to the temperature drop of the pile (see the attached table for details). Flowering and cooling is to spread the tea pile in the pit to cool down. The pile height is 30-40 cm, and the thin expanded pile height is about 10cm. Every 15 minutes, the tea pile is stirred again to fully dissipate heat, which is about 1 hour.

(7) Flowering

When the harvest time reaches 10- 12 hours, the flowers will lose their vitality. When the tea embryo absorbs water and fragrance to a certain state, it must be started immediately, and the tea and flowers must be separated by a flower picker, which is called flowering. The flowering order is "more fragrant first, then less fragrant, first high-grade tea, then low-grade tea". If the flowers can't bloom in time, under the action of water and heat, the flower residue will turn yellow and mature, showing a stuffy yellow smell and an alcohol smell, which will affect the quality of scented tea. If a large number of flowers are picked that day, and it is too late to pick flowers in a short time, you must open the flower pile to dissipate heat.

1, according to the pile temperature of the product, grasp the timely flowering. The first layer is 4 1℃, the second layer is 40℃, and the layer is gradually lowered, and the jacquard is 38℃. If the reactor temperature exceeds, if the time is not up, it must be flushed for the second time or turned over to dissipate heat.

According to the moisture in the product, grasp the timely flowering:

Head 17- 18%, No.2 13- 14%, No.3112%, and 8? 5%。

Flowering operation: the operation should be rapid, and there should be no pedicels and leaves in the tea after flowering; There is no tea in the flower residue. Be sure to clean the screen after stopping the machine, and dilute the wet tea after flowering to prevent water from stewing.

2. The purpose of baking is to remove excess moisture, keep proper moisture content and adapt to the next process, such as changing, jacquard or packaging. To solve this contradiction, we need to know the temperature of drying hot air and the moisture content of tea after baking. Control the water content of tea and adjust the baking temperature as follows:

After the tea leaves are dried in the sun, they must be fully spread and cooled, some need to be transported for a long time, and some need to be spread and cooled by a spreading machine. However, strong winds are prohibited from blowing, causing unnecessary loss of fragrance. The lower the temperature of the tea leaves after cooling, the better, and the highest temperature should not exceed 40℃.

3. Embossing is to make another kind of low-grade tea by using the flower residue after flowering, with the purpose of making full use of the lingering fragrance of the flower residue, reducing the coarse and old taste of low-grade tea and increasing the flower fragrance.

(1) Flowers should be timely and quickly, and the edges should be embossed with lace.

(2) The flower residue of scented tea is still white, pure and fragrant, and its ability to spit fragrance is still strong, so it can be used for embossing middle-grade tea, and the rest normal flower residue can be used for embossing low-grade tea, but rotten, yellow and smelly flower residue can not be used for embossing.

(3) The amount of flower residue: 100kg. Generally, 40-50 kg of flower residue is used for tea, and the flower matching amount can reach 5kg once pressed.

(4) The embossing time should be 4-5 hours, not too long, which will cause odor such as stew and baking powder.

Flower residue should be removed in time, and tea must be baked in time.

4. Jacquard aims to improve the freshness of scented tea, and the operation is the same as that of scented tea.

(1) Jacquard is made of large white flowers with strong fragrance, but it cannot be made of rain flowers. After mixing, it takes a short time (6- 100kg of tea) (6-8 hours for composting). Because the amount of flowers used is small, it is not necessary to bloom when the composting temperature is not high.