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How to make scented tea?
The production process of scented tea:

In order to increase the concentration of floral fragrance, high-grade tea blanks need to be fumigated for 2 ~ 3 times. The fumigation process is basically the same as above, but the flower consumption, temperature, time and water content are slightly different.

Jacquard: on the basis of scenting, a small amount of flowers will be used to scent, and the flowers will not burn again. After spreading and cooling, it can be evenly stacked and packaged, which is called jacquard. The purpose is to improve the freshness of product aroma. Jacquard flowers are big, and they are all high-quality flowers picked on sunny days, and the flowers are slightly open.

Fragrant flower: it becomes scented tea after a series of technological treatments such as mixing tea base flower, scenting flower, flowing flower, flowering and drying. It is called fragrant flower, or scented tea or single scented tea. Some people need to make another scenting in order to improve the concentration of floral fragrance, which is called two scenting scented tea or double scenting scented tea. The second kind is called three fragrant scented tea, and so on. Special jasmine tea has six flavors and seven flavors.

Embossing: Jasmine still has fragrance after scenting or jacquard weaving, which can be used repeatedly to harm the flowers of middle and low-grade tea blank, so it is called embossing when scenting with flower residue. Embossing can remove the roughness and old taste of tea. Stress means that the amount of flower residue increases. Prolonging the embossing time can also remove different flavors such as stale flavor, smoke flavor, sun flavor and green flavor.

Practice has proved that light embossing can eliminate less odor, while heavy embossing can eliminate more odor, and the effect is remarkable. The embossing process is similar to pattern-making, the pattern-making pile is lower, and the pattern-making time can be longer, generally around 10 hour, and it must be spent once in the middle. There are no flowers in some places. However, experiments have proved that embossing is better than not embossing. The flower residue separated by embossing is called residual flower residue. The remaining flower residue can be treated by other methods, sometimes it is well treated and can be reused once.

Scented tea, also known as scented tea, is a kind of tea brewed from flowers or leaves of plants or their fruits, which is unique to China. It makes use of the characteristic that tea is good at absorbing peculiar smell, smothers fragrant flowers with fresh tea, and filters out dried flowers after the tea absorbs the fragrance, so that the made scented tea is rich in fragrance and deep in color. Scented tea can be subdivided into herbal tea and flower and fruit tea. People who drink leaves or flowers are called herbal tea, such as lotus leaves and stevia leaves.

Those who drink the fruit are called flower and fruit tea, such as figs, lemons, hawthorn, Siraitia grosvenorii, flowers and fruits. It smells fragrant and has health care function. The shape of the rope is tight and even, and the color is yellow and green. The endoplasmic aroma is fresh and rich, with obvious flower fragrance, light yellow and bright soup color, and tender and even leaves. Scented tea is mainly made of green tea, black tea or oolong tea, with fragrant flowers as raw materials and scented. According to the varieties of fragrant flowers used, it can be divided into jasmine tea, magnolia tea, osmanthus scented tea and Zhu Lan scented tea, among which jasmine tea has the largest output.

Processing and development of scented tea;

The processing technology of jasmine tea has a history of more than 1500 years. After several generations' efforts, it has continuously developed and evolved: ① In the way of flower scenting: from pot scenting → box scenting → hoarding (ground scenting) → mechanical scenting;

(2) Methodologically: from flower layer to tea layer → manual blending → mechanical automatic blending;

③ Drying: cooking and baking → frying in iron pan → drying in drying cage → mechanical drying.

The existing technology is created by working people and tea science and technology workers for a long time. It is scientific to meet the objective requirements, but it also has a backward side.

1976 the Ministry of commerce released the development of automatic scenting machine, which has passed the appraisal of relevant departments and is suitable for production.

In 2002, an automatic scenting machine with a daily output of 80- 100 tons of tea was developed. It can greatly reduce labor intensity, improve sanitary conditions and improve product quality. It is an ideal scenting machine, which should be widely used to completely change the backward appearance of manual scenting of scented tea.

References:

Baidu encyclopedia-scented tea