Is jasmine tea fried tea first or fried flowers first?

Heng County, the hometown of jasmineJade curtain spring jasmine teaThe method of making flower tea is:

1. Wash the flowers, put them in a pressure cooker and steam them, and turn off the heat when the air is sprayed. Cool the steamed flowers.

2. Put the fresh green tea bought in advance in a stir-fry pot and roast it slowly over low heat.

3. Wash a few fresh vegetable leaves, drain the water, and stir in the stir-fry pot, so that some dust that cannot be removed from the tea leaves will be stained in the leaves, and the fried tea leaves are not easy to paste, clean and hygienic.

Flower tea is a fragrant tea made from tea leaves (plain tea blanks) through a certain fragrant flower, which belongs to the reprocessed tea. Flower tea is the use of fragrant flowers and tea blank incense absorption characteristics, in the process of spitting and inhaling, a series of more complex physical and chemical changes have occurred, the tea blank in the adsorption of the floral fragrance to increase the fragrance at the same time, change the soup color, remove the astringency of tea, so that the tea fragrance, floral fragrance combined with harmony, the fragrance is fresh and delicious, the taste is mellow, and it has become a kind of tea that people love, especially the northerners call it "fragrant piece". The tea blanks available for making flower tea are green tea and black tea.

It is dominated by green tea, and roasted green is the main body of green tea, followed by long fried green, Maofeng and Dafang tea. The fragrant flowers that can be used to make flower tea include jasmine, pearl orchid, magnolia, tortoiseshell, rose, grapefruit, osmanthus and so on. Black tea is suitable for making nine roses, and green tea is suitable for other flowers, especially jasmine and pearl orchid.

Processing method of flower tea: First, the wool tea is processed into tea blanks at all levels according to standard specifications and fully dried. When the flower is sold, the tea and flowers are put together, and the process of heat dissipation, flowering, wet billet reheating, jacquard, and even stacking and packing is made.

The so-called "three flowers and one mention" in jasmine refers to the flower tea divided into three flowers, each time the amount of flowers is gradually reduced, and finally a small amount of flower jacquard is added to further improve the aroma. For example, the jasmine baked green with a first-class three kilns, usually the amount of flowers per load of tea blank is 36 catties for the first time, 30 catties for the second flower, 22 catties for the third flower, and 7 catties for the last jacquard. When making jasmine tea, it is customary to use a small amount of white orchid as the base, which is conducive to increasing the concentration and freshness of the aroma of the flower tea.

The quality of flower tea requires that the floral fragrance is fresh, long-lasting and pure, and can maintain the inherent fragrance of the tea blank, the aroma is sharp and fragrant, not stuffy or turbid, the taste is mellow and delicious, and it is not bitter or astringent. Due to the different flower materials used in the preparation of flower tea, the quality characteristics are different, and the fragrance of its performance is also different. Such as jasmine tea, rich and fragrant;Pearl orchid tea, elegant and pure; Magnolia tea, thick and intense; Tortoiseshell flower tea, thick and fragrant; Grapefruit flower tea, with fruit fragrance, osmanthus, etc., the fragrance is light and long-lasting; Nine roses flower tea, sweet and mellow.

Tea ceremony in the middle of the ren, ed.).

The young seedlings of jasmine can be stir-fried and eaten. Jasmine has a cool and bitter taste, and has the effect of clearing heat and cooling blood, clearing the liver and purging fire, and stopping bleeding. It contains substances such as rutin, quercetin, sophodiol, vitamin A, etc.

Rutin can improve the function of capillaries, maintain the normal resistance of capillaries, and prevent bleeding, hypertension and diabetes caused by excessive fragility and high permeability of capillaries.

Jasmine tea is the flower of jasmine, the process of making flower tea is mainly the process of flower fragrance and tea embryo incense, the fragrance of jasmine flowers is a biochemical change, mature jasmine flowers in the enzyme, temperature, water, oxygen and other action, decomposition of fragrant substances;

With physiological changes, the flowers open, and the fragrance is constantly exhaled. Tea embryo incense absorption is under the action of physical adsorption, along with the incense absorption also absorbs a large amount of water, due to the osmosis of water, chemical adsorption is produced;

Under the action of damp heat, complex chemical changes have occurred, and the tea soup has gradually changed from green to yellow and bright, and the taste has changed from light and astringent to rich and mellow, forming a unique aroma, color and taste of flower tea.

When buying jasmine tea, look at its appearance first. Generally, the raw materials of special jasmine tea have good tenderness, and the buds are exposed. Ordinary jasmine tea raw materials are less tender, loose in strips, and not even enough.

When shopping for jasmine tea, sit down as much as possible. If possible, you should try to brew it, and the quality of jasmine tea can be fully displayed through brewing. Then smell the aroma, inspect the color of the soup, and taste the taste; After 5 brews, the quality will be revealed.

High-quality jasmine tea is brewed more than five times and still has a rich floral aroma, while low-cost flower tea is light and tasteless after 3 brews.

The aroma of jasmine tea is mainly freshness, concentration and purity. Freshness refers to the floral fragrance, which resembles the fragrance of jasmine in full bloom; Concentration refers to the durability and foam resistance of the aroma of flower tea; Purity refers to the purity of floral and tea aromas, and whether there are other miscellaneous odors.

High-grade flower tea emphasizes the freshness of the spirit, generally using high-quality tea blanks through the fine, multi-times of the flower process, the freshness and concentration of the flower tea are good, the aroma is fresh and rich and fragrant, and the floral durability and bubble resistance are very good. Clause.

First, it is easiest to identify the inferior gas and identify the purity of the aroma. If there is a bad smell such as old mold and smoke burn, it is an impure aroma. Clause.

Second, the bubble to distinguish the aroma durability and bubble resistance, if the second bubble floral concentration is still outstanding, indicating that the tea is resistant to brewing and lasting, this kind of tea is often a lot of times when the flower is sold, and the amount of flowers is enough to have the bottom fragrance.

The soup color of jasmine tea should be yellow and bright, if it is dark and red, it is often a manifestation of quality defects, such as tea aging, too long when soaking flowers, and untimely drying will affect the soup color.

Hello, is jasmine tea a new tea or Chen Chan better? That must be a new tea, good wow heart tea has a lot of help to the human body, there are a lot of nutrients, if the tea is old, it will disappear a lot, thank you.

I think that tea is good for new tea, and jasmine tea is the same, and new tea is good. So jasmine tea is still good new tea.

OK. Jasmine tea will be tea and jasmine flowers to blend, kiln, so that the tea absorbs the fragrance of flowers, tea fragrance and jasmine fragrance interact and integrate, "jasmine has no supreme taste, listed as the first fragrance in the world."

Jasmine not only has the effect of clearing heat and removing fire, calming the nerves and eyes, and relieving depression, but also has a strong spring smell, sweet and refreshing, and fragrant. Jasmine is paired with herbal tea for a two-fold effect:

1. Jasmine + rose: The combination of roses and jasmine can not only soften the sharper fragrance of roses, but also its whitening effect cannot be ignored.

2. The combination of jasmine + apple blossom can fully blend the two aromas, make the slightly thin jasmine fragrance fuller, and help eliminate toxins from the body.

3. Jasmine + Calendula: This tea is very suitable for people who often stay up late, but because these two flower teas are cold in nature, it is recommended that girls do not drink them during their menstrual period.

The steps are as follows: 1. First prepare a jasmine that can bloom, and you can plant it in the garden or in a potted plant.

2. When the white bud is open and full, cut it off with flower scissors. When pruning, you should cut it with the young branches, so that the envy can promote the growth of new branches more lushly.

3. Mix the collected jasmine buds and the purchased tea leaves together, the ratio is about 10 to 20 flowers for one or two tea leaves, and there is no need to cover the lid of the tea box in this process, mix and place evenly for a day and night.

4. After the flavor is immersed, the jasmine petals can be sorted out, or the jasmine petals can be dried and placed in the tea and mixed in the tea leaves and no longer taken out.

5. Put the prepared jasmine tea leaves on the fire to heat and remove moisture

Jasmine tea has a fresh and long-lasting aroma, mellow and fresh taste, bright brown and green brown, and a tender and uniform leaf bottom to make the cherry blossoms soft. It is made by a series of technological processes. So what is the jasmine tea making process.

1. The jasmine tea production process is 11 processes: tea embryo and flower assembly, piling, flowering, piling, flowering, baking, cooling, turning, jacquard, even stacking, encapsulation, so far jasmine tea is officially made into a sedan chair, the appearance of the jasmine tea is beautiful, the peak is revealed, the aroma is rich, the fresh spirit is long-lasting, mellow and refreshing, the soup color is yellow and green, and the bottom of the leaves is uniform and tender and green and durable.

2. Tea cultivation treatment: tea blank is dried and cooled.

3. Flower spelling: The purpose is to combine flowers and tea petals together, so that the flowers can be directly absorbed by the tea. It is necessary to grasp the six factors of flower quantity, flower opening, temperature, moisture, thickness and time.

4. Box kiln, block kiln or pile kiln: after the tea and flower are put together, they are put in the wooden box (the wooden box specification is 46 43 43cm, that is, the No. 2 standard tea box). The amount of tea in each box is about 5kg, and the thickness is 20-30cm; After the tea, flowers are directly stacked on the ground into a block of flowers, called a block or a pile, suitable for mass production, stacked into a rectangle, 1-1·2m wide, length according to the site and the amount of kiln, each pile 600-1000kg.

Stacking, labor-saving, fast and convenient, at present, the flower tea kiln system is usually the use of stacking.

5. Flowering: According to the temperature, moisture and vitality of the fragrant flowers, the flowers are mastered from the flowers to the time of the flowers, and the time is 5-6 hours, and the time is shortened by half an hour. Tonghua heat dissipation is to open the tea pile in the kiln to cool, from the pile height of 30-40cm, open the thin stall pile height of about 10cm, every 15 minutes to stir once, so that the tea pile fully dissipates heat.

The flowers are wilted, the color turns from white to yellow, and the fresh fragrance can not be smelled, so it can be flowered. The flowering operation should be rapid, and there should be no pedicles and flowers and leaves in the tea after flowering; There is no tea in the pomace. After the shutdown, the screen must be cleaned, and the wet tea after flowering should be spread thinly to dissipate heat to prevent the simmering taste of Qi Congshui.

6. Roasting, embossing, flowering: After roasting, the tea must be fully cooled, some are transported for a long time, and some are carried out with a cooling machine, but it is forbidden to blow strong winds, resulting in unnecessary loss of aroma, and the lower the temperature of the tea after cooling, the better, and the highest shall not exceed 40; The embossing should be mastered for 4-5 hours, not too long, in order to prevent the simmering taste, fermented taste and other peculiar smells, the flower residue should be removed in time, and the tea must also be baked in time; Jacquard uses a large white and fragrant No. 1 flower, and rain flowers cannot be used.

7. Quality requirements for finished products: moisture content does not exceed 9%. The shape of the cord is tightly knotted, even, flat and obvious, and the color is oily; The inner aroma is fresh and rich, the taste is thick and fresh, the soup color is clear, light yellow and bright, and the bottom of the leaves is delicate and even.

The above is an introduction to what the jasmine tea making process is.