Tools/raw materials
The production materials of osmanthus tea are dried osmanthus, a pack of green tea and honey.
1, put sweet-scented osmanthus and green tea in a cup and brew with hot boiled water. Wait for about three minutes, let osmanthus taste, and then add honey.
This tea can be drunk hot or cold; Hot drinks can strengthen the intestines and stomach, while ice drinks are cool and cool. In addition to detoxification, it can also remove bad breath. In addition, if you use more osmanthus fragrans (about 10g) and add a little stevia, it will be a good cup of fat-free slimming tea!
It is suitable for dry skin, hoarse voice and toothache.
2. Method 2: Osmanthus fragrans12g, dried ginger 6g and raw licorice 4g.
Production of osmanthus tea: dry osmanthus, dried ginger and raw licorice into powder, mix well, add a little salt and make tea to help you lose weight. Taste: fragrant and sweet.
Steps/methods
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The specific steps of making osmanthus tea: the osmanthus flowers used are generally preserved with sugar stains or salting. For example, if the fresh osmanthus flowers are directly dried or dried, because the essential oil is lost too much, it almost becomes a flower residue without fragrance. The stained osmanthus is widely used, such as sweet-scented osmanthus sour plum soup, sweet-scented osmanthus lotus seed soup, sweet-scented osmanthus lotus root starch, etc., all of which cannot be separated from sweet-scented osmanthus. The specific steps of osmanthus tea are as follows:
1, raw material ratio: generally, 50 kg of refined tea embryo is matched with fresh osmanthus 15 kg, and the grade of visual scented tea is appropriately increased or decreased.
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2. Preparation of tea embryo: Fresh and tender tea with 2 leaves of 1 bud was used as raw material, and the green tea embryo was made by the new tea-making technology of "high temperature braking, quick kneading and safe drying". It is required that the leaves of tea embryo are tender, the strips are tight, the smell is fragrant, the water content is below 5%, and it can be cured when it is cooled to 26-30℃. It is also advisable to refine the finished green tea and bake it to 30℃.
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3. Harvest of Osmanthus fragrans: In the blooming period of Osmanthus fragrans, the osmanthus fragrans is picked when the flowers are Tiger Claw-shaped, golden yellow and in bud, so as to achieve light picking, loose release and express delivery, and it is absolutely not allowed to beat with bamboo poles to avoid the flowers from breaking and turning red. When picking back flowers, the pedicels, leaves and other sundries should be removed in time and harvested as soon as possible. Osmanthus fragrans has varieties such as Jingui, Yingui, Dangui, Sijigui and Yuegui, among which Jingui has the strongest and lasting fragrance and high quality.
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4, tea embryo flowers: the practice of osmanthus tea should first put a layer of tea embryo on a clean bamboo mat or white cloth, and then evenly add a layer of osmanthus according to the proportion of raw materials. According to this, one layer of tea and one layer of flowers are repeatedly laid in piles, and the top layer is covered with tea embryos. If the indoor temperature is lower than 20℃, cover the tea pile with white cloth to keep the temperature stable and promote the flowers to smell normally. When there are few osmanthus flowers, they can be scented with tea blanks in containers such as wooden cases according to the above methods.
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5, flower cooling: flower cooling is to open the tea pile to cool. When the tea embryo absorbs fragrance for 2-3 hours and the temperature of the tea pile rises to 40℃, the tea pile should be opened in time and turned up and down 1 time to let it dissipate heat. When the temperature of the tea pile drops below 30℃, it is necessary to gather the tea pile for the second scenting, so that the tea embryo can absorb fragrance evenly.
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6. Sieve the flower residue: when the osmanthus is wilted, the flowers turn purple, and the tea embryo is soft without touching the hands, it should be finished. Open the tea pile, sieve the flower residue, dry it and mix it with tea.
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7. Re-drying: The practice of osmanthus tea absorbs a lot of water when the tea embryo is scented, and the water content is as high as 15%. It should be re-dried as soon as possible to reduce the water content to about 5% to avoid mildew.
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8. Packaging and storage: osmanthus tea is made after drying, naturally cooled for 24 hours, sealed and packaged with exquisite paper bags and composite film bags according to weight specifications, and packed in cartons, which can be supplied to the market or stored in ventilated and dry rooms.
matters need attention
Pay attention to prevent damp mildew and rodents, and the storage period shall not exceed 1 year.