I. Quality characteristics

1. shape: the rope is tight and thin, even and tidy.

2. Color: brownish green and oily.

3. taste:? Sweet and fresh.

4. Aroma: fresh and lasting.

5. Soup color: bright yellow and green.

2. Origin/The birthplace of jasmine tea is Fuzhou, Fujian.

Jasmine tea belongs to reprocessed tea, and the fragrance of tea and jasmine is mixed together. Jasmine tea is a major product of scented tea, with wide producing area, high yield and rich varieties.

Jasmine is the best fragrance in the world, and it was listed as a tribute in the Qing Dynasty, with a history of 150 years. Jasmine tea, also called Jasmine Fragrant Tablets, is generally made by blending roasted green tea and double jasmine bone flowers in dog days. It is called the hometown of jasmine in China.

3. The scenting principle/the process of flowers emitting fragrance and tea embryo absorbing fragrance

1. Flower flowering: The flowering of jasmine is a biochemical change. Under the action of enzymes, temperature, water, oxygen, etc. Mature jasmine is decomposed into aromatic substances. With the physiological changes, the flowers open and constantly spit out fragrance.

2. Tea embryo absorbs fragrance: Under the action of physical adsorption, tea embryo absorbs a lot of water while absorbing fragrance. 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 strong, forming the unique fragrance, color and taste of scented tea.