How to make osmanthus tea

The scenting process of osmanthus tea mainly includes the following eight steps:

1, the proportion of raw materials is generally about 30 kg per 100 kg of refined tea embryo with fresh osmanthus, which can be increased or decreased according to the grade of scented tea.

2. Making Tea Embryo Using fresh and tender tea leaves with one bud and two leaves as raw materials, a new tea-making process of "high temperature, rapidity and safety" is adopted to make dry tea embryo, that is, the fresh leaves are dried in microwave oven, electric oven or charcoal fire in time, and the temperature is controlled below 80℃ for about 8- 10 minute. It is required that the tea embryo leaves are tender, the strips are tight, the smell is fragrant, the water content is reduced to 5%, and it can be smoked after cooling to 26-30℃. It is also advisable to make refined dry tea after moisture absorption, and then fry it to 30℃.

Osmanthus fragrans blooms around the National Day. When the flowers are Tiger Claw-shaped, golden yellow and in bud, they should be picked lightly, loosely and quickly. It is absolutely forbidden to whip with bamboo poles, lest the flowers break and turn red. After picking flowers, pedicels, leaves and sundries should be removed in time and harvested as soon as possible. Osmanthus fragrans includes Jingui, Yin Gui, Dangui, Sijigui and Gui Yue, among which Jingui has the strongest and lasting fragrance and high quality.

4. Tea embryo scenting first spread a layer of tea embryo on a clean bamboo mat or white cloth, then evenly add a layer of osmanthus according to the proportion of raw materials, so that one layer of tea and one layer of flowers are repeatedly stacked, and the top layer is covered with tea embryo scenting. If the room temperature is low, cover the tea pile with white cloth to keep the temperature stable to promote the normal fragrance of flowers. A small amount of tea embryo can be scented in containers such as large boxes according to this method.

5, flowers cool flowers is to open the tea pile and spread it. When the tea embryo absorbs fragrance for 2-3 hours and the temperature of the tea pile rises to 40℃, it should be heated in time. When the tea temperature drops below 30℃, it should be gathered and piled up for the second scenting to make the tea embryo absorb fragrance evenly.

6. Sieve the flower residue. When the osmanthus fades, the flowers turn purple, the tea embryo becomes soft, and it's time to stop touching your hands. Flower residue should be screened out in time, and can be mixed into tea after drying, or used as a supplement to drinks and foods.

7. After redrying and drying, the tea embryo also absorbs a lot of water during scenting and aroma absorption, and the water content is as high as 15%, so it should be redried and dried as soon as possible to reduce the water content to below 5% to avoid mildew.

8. Packaging and storage: osmanthus tea is made after repeated drying, naturally cooled for 24 hours, sealed and packaged with exquisite paper bags and composite film bags according to different weight specifications, and supplied to the market or stored in a cool, dry and ventilated place. Pay attention to the protection against rats, insects, high temperature, moisture and mildew, and the storage time shall not exceed 1 year.

The scenting process of osmanthus tea mainly includes the above eight steps. I hope this article will be helpful to friends who want to know this knowledge. In fact, as long as you have friends who keep osmanthus trees at home, you can make a lot of snacks with osmanthus after picking. Both female friends who like to drink scented tea and friends who like to drink traditional famous tea hope that female friends should keep in mind the bad tea in physiological period, menopause and other special periods so as not to affect their mental state.