Introduce osmanthus tea and Osmanthus Jelly respectively.

Category: scented tea

Origin: Guilin, Guangxi, Xianning, Hubei, Chengdu, Sichuan and Chongqing

brief introduction

Osmanthus fragrans is not only rich in meaning and ornamental, but also the first-class raw material for scenting scented tea, refining aromatic oil and making sweets and cakes. After adding fresh osmanthus, the tea not only retains the block taste of tea, but also has a strong osmanthus fragrance. After drinking, it has the function of ventilation and stomach strengthening, which is very suitable for the elderly with weak gastrointestinal function.

Osmanthus tea is the most popular in Guangxi, Guilin, Xianning, Sichuan, Chengdu and Chongqing. Osmanthus fragrans baked in Guilin, Guangxi, Osmanthus fragrans Oolong baked in Anxi, Fujian, and Osmanthus fragrans black tea in Beibei, Sichuan, all set off the mellow fragrance of tea with strong osmanthus fragrans fragrance, which is unique and has become a treasure in tea, and is favored by consumers at home and abroad. In recent years, baked osmanthus has also been exported to Japan and Southeast Asia, and its price has surpassed that of top oolong tea. In particular, the successful development of osmanthus oolong and osmanthus black tea has added new varieties for the export of oolong and black broken tea.

Collection and treatment

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 osmanthus sour plum soup, osmanthus lotus seed soup, osmanthus lotus root starch and so on. It is inseparable from osmanthus.

efficacy

The warming effect of osmanthus tea on Yang Qi. Indications: hypertension due to yang deficiency. Symptoms include dizziness, low back pain, chills and cold limbs, loose stool, long urine, pale tongue, white fur and deep and thin pulse.

Shared species

Osmanthus fragrans is rich in fragrance, elegant and lasting. Whether it is green tea, black tea or oolong tea, it can achieve good scenting effect and is a multifunctional fragrant flower for tea. The main osmanthus teas are:

Fried green tea with osmanthus basket

Osmanthus fragrans is the main variety of osmanthus tea, with the largest output in Guilin, Guangxi and Xianning, Hubei, and some of them are exported to Japan and Southeast Asia. The main quality features are compact and uniform appearance, dark green and oily color, flowers hidden in leaves like gold, golden color, rich and lasting fragrance, bright yellow-green soup color, mellow and palatable taste and Huang Liang leaf color.

Osmanthus oolong tea

Osmanthus fragrans oolong is a traditional export product of Fujian Anxi Tea Factory, the hometown of Tieguanyin, which is mainly sold to Hong Kong, Macao, Southeast Asia and Western Europe. Mainly takes tea in summer and autumn of the same year or the next year as raw materials. Quality characteristics are: thick and heavy rope, brown and moist color, elegant and meaningful aroma, mellow and sweet taste, bright orange soup color, dark brown and soft leaves.

Osmanthus black tea

Osmanthus fragrans black tea is the result of the tea-making teaching and research section of Southwest Agricultural University. According to the development trend that "fragrant tea" is popular in Europe in the international market, natural osmanthus flowers are used instead of artificially flavored black tea to make red broken tea. Products were sent to the United States and France, and received favorable comments. The main features are: dense and uniform appearance, moist color, rich fragrance, sweet and palatable taste, bright red soup color and uniform leaf color; The fragrance of the processed teabag is particularly delicate and long, and it will last for a long time.

Guilin osmanthus tea

Guilin osmanthus tea is produced in Guilin, Guangxi, and was first produced by Guilin Tea Factory in Guangxi in the 1970s. Its quality characteristics: rich and elegant fragrance, golden soup color. Small package color box is divided into 100g and 250g.

Guizhou osmanthus tea

Guizhou osmanthus tea is produced in Guizhou. Quality characteristics: take the first-class product as an example, the shape is tight and thin, the rope is uniform, and the color is dark green and moist; The aroma of the endosperm is fresh and pure, and the taste is fresh and refreshing. The soup is green in Huang Chengcheng, and the leaves are green in Huang Chengcheng, bright and tender.

Xianning osmanthus tea

Xianning osmanthus tea belongs to green tea osmanthus tea. Produced in state-owned Baidunchang, Xianning City, Hubei Province. Quality characteristics: the shape conforms to the standard of scented tea blank issued by the former Ministry of Commerce, and there are golden stalks sparsely dotted in the tea; Endogenous tea soup is clear yellow and bright, with rich osmanthus fragrance, tea fragrance and floral fragrance coexist, and the taste is mellow and rich. The water content of the finished product is 7.5% ~ 8%. Osmanthus fragrans contains organic components such as propyl decanoate, ionone and linalool oxide. It is mild in nature, has the effects of dispelling cold, resolving food stagnation and resolving phlegm, and can enhance the health care function of green tea.

Brief introduction of osmanthus fragrans

Osmanthus fragrans, Oleaceae, evergreen shrub, blooms in September-65438+1October. From the color of flowers, the golden one is called Jingui, the banana yellow one is called Yin Gui, and there are osmanthus fragrans and rose osmanthus fragrans. In terms of elegance, fragrance and edible value, cinnamon is the best and the largest. Osmanthus fragrans contains volatile aromatic oil 0. About 3%, the fragrance is pleasant, and it has the functions of sedation, analgesia, ventilation and stomach strengthening.

In China, osmanthus fragrans suitable for making scented tea mainly include Jingui, Dangui, Yin Gui and Sijigui.

osmanthus flowers

Evergreen tree with light brown branches, short stalks, opposite leaves, long oval shape, wide lanceolate shape, sharp ends and fine teeth on the upper edge. Flowers form cymes in leaf axils, with small pedicels, yellow at first, golden at last, strong fragrance, oval fruit, blue and purple, and flowering in September. The main varieties are round leaf Jingui (Hangzhou), Xianning Late Gui (Xianning), Qiugui and Liu Ye Sugui (Wuhan).

orange osmanthus

It is a variety of Jingui, with rich color, near golden red and slightly light aroma. The main varieties are "Zhusha Dangui" and "Daye Dangui".

Silver laurel (var. Broadleaf plants)

This is an evergreen tree. Dense leaves, dioecious. The leaves are oval, opposite, with short tips, dark green, cymes, divided corollas, oval lobes and rich aroma. It is the main raw material of tea fragrance. The flowering period is September, and the variety is "pure silver cinnamon".

Semperflorens variety

This variety can bloom in all seasons except August and September, with yellow and white flowers and elegant fragrance. It is the main tree species for ornamental flowers, and scented tea is rarely used because of the low yield of flowers.

Medicinal value

Prescription 1

Formula: dried osmanthus fragrans 1g, tea 2g.

Production: put dried osmanthus fragrans and lotus leaves into a cup and brew with boiling water for 6 minutes, then you can drink.

Usage: Drink 1 cup in the morning and evening.

Efficacy: strengthen muscles and nourish skin, promote blood circulation and moisten throat.

Application: Suitable for dry skin, hoarseness and toothache.

Prescription 2

Material: several osmanthus flowers.

Seasoning: refined salt 1 tsp, rock sugar 1 tsp.

Practice: 1. Wash osmanthus repeatedly and drain it with salt water; 2. Put the sweet-scented osmanthus into the cup, pour boiling water, add rock sugar, cover the cup, stew for about three minutes, and the fragrance will overflow after opening the lid.

Efficacy: It can resolve phlegm, disperse blood stasis and treat cough. Osmanthus Jelly Osmanthus Jelly has a history of more than 300 years. According to legend, in the late Ming Dynasty, there was a vendor named Liu Jixiang in Xindu County. His inspiration comes from the laurel fragrance of Yang Sheng 'an, the top scholar. He collected fresh osmanthus, squeezed out bitter water, soaked it in honey, mixed it with steamed rice flour, glutinous rice flour, cooked oil and extracted sugar, and sold it in boxes, named Osmanthus Jelly. For more than 300 years, Osmanthus Jelly's candy store has continuously improved its technology, and now it takes refined white sugar, caramel, flour, glutinous rice flour, vegetable oil and honey osmanthus as raw materials. It is prepared according to a proper proportion and refined by steaming, frying, grinding, mixing, rolling, box cutting and knife cutting. This product has the characteristics of white as jade, sweet and refreshing, fine slag melting and rich Gui Xiang.

Raw material formula Grade I Sichuan white sugar 16 kg sugar extraction 4 kg glutinous rice flour 4 kg cooked oil 4 kg honey osmanthus 2.5 kg cooked powder 20 kg.

Production method 1. Boiling flour: put the flour into a steamer, steam it (20 minutes), take it out and cool it, and then crush it with a pulverizer. Which is mature powder.

2. Making cake powder: Wash the glutinous rice with warm water at 50 ~ 60℃ for 4 ~ 5 minutes, take it out and spread it in a dustpan to drain the water, fry it with river sand (made of vegetable oil) the next day (it can't be browned), then grind it into powder with an electric mill, that is, cake powder (also called male powder), then spread it on the dustpan for 2 ~ 3 days and remove it by hand.

3. Sugar making: add 2-2.5 kg maltose and 7.5 kg water according to the proportion of 50 kg white sugar, boil, add 1 kg oil, and boil to about 120℃. When the sugar solution can be dripped into water to form a block, it is picked up and put into an ice pan and stirred until it is turned over, which is the sugar extract.

4. Core-making: according to the ingredients, white sugar, cooked flour, cooked oil cake powder and honey osmanthus are evenly mixed, screened to remove impurities and made into cores.

5. Potting and molding: wooden frame. First, put the mixed bottom and fabric into the frame of 1/5, with a thin layer as the bottom and a central core in the middle, then spread 4/5 of the bottom and fabric into cake dough, flatten it, compact it, draw it into a rectangular strip with a thin knife, and then package it.

Quality standard specification: rectangular strip with complete shape and uniform thickness.

Color: yellow and white, no spots, no impurities.

Tissue: moist and soft, fine and slag-melting, non-thickening, sugar-free.

Taste: Sweet and delicious, with a strong osmanthus fragrance. [Edit this paragraph] Osmanthus Jelly's practice Osmanthus Jelly

Ingredients: 500g glutinous rice flour, 300g japonica rice flour, 250g white glutinous rice, vegetable oil and osmanthus fragrans.

Method:

1. First sieve glutinous rice flour and japonica rice flour, add sugar, and knead with clear water.

2. Put the kneaded cake powder into a cage and steam for about a quarter of an hour. Then wrap the cake powder with wet gauze, turn it over and knead it until it is smooth and delicate. 3. flatten the cake powder, stretch it into long strips, spread vegetable oil, sprinkle with osmanthus, and cut it into cubes.

Sesame Osmanthus Jelly

Raw material formula: 500g glutinous rice, sugar 150g, sesame 100g, osmanthus 15g, and 50g sesame oil or peanut oil.

Production method: 1. Wash the glutinous rice, soak it in clear water for 4 hours, take it out, and steam it in a cage covered with cage cloth 1 hour.

Soft glutinous rice and hard glutinous rice.

2. Pour the cage rice into a pot, add peanut oil, osmanthus fragrans and white sugar, and repeatedly beat, stir and turn with a rough rolling pin to make it.

They are sticky and can stick to each other.

3. Remove the sediment from sesame seeds, wash them, bake them in a pot with low fire, and take them out and grind them into fine powder in a bowl.

4. Spread the half-cooked sesame powder evenly on the chopping board, spread the glutinous rice flat on the sesame powder, and then put it on the glutinous rice.

Sprinkle a layer of sesame powder evenly and roll it out with a rolling pin to prevent sesame seeds from falling off. Put it in a white porcelain dish with a thickness of about 2 cm.

After cooling in the refrigerator, take it out and cut it into rectangular or diamond pieces.

The characteristics of the product are fragrant, soft, sweet, sticky, waxy and cold, and it is a new cold spot variety in summer.