Jasmine tea has a fresh and persistent aroma, mellow and fresh flavor, bright yellow-green tea color, and soft and even leaf bottom. After a series of craftsmanship manhole made. So what is the jasmine tea production process.

1, jasmine tea production process for 11 procedures: tea embryo and flowers together, heap celling, through the flowers, collection of piles, flowers, baking, cooling, turn celling, flowers, even piles, encapsulation, so that jasmine tea production success, the production of jasmine tea in a beautiful shape, the peaks of the hair show, strong aroma, fresh spirit lasting, mellow and refreshing, the color of the soup is yellow-green and bright, the bottom of the leaf uniformly tender, crystal green and long lasting brew. The green color of the leaves is even and tender, and the crystal green color is durable.

2, tea cultivation processing: tea billet drying, spread cool.

3, celling and spelling: the purpose is to combine the flowers and tea petals together, so that the flowers spit fragrance directly absorbed by the tea. Manhole flower and put together and to grasp the amount of flowers, flower openness, temperature, moisture, thickness, time of the six factors.

4, box celling, block celling or heap celling: tea, flowers and spelling, put in a wooden box (wooden box specifications 46 × 43 × 43cm that is the second standard tea box). The amount of tea per box celling about 5kg, thickness 20-30cm; the tea, flowers and spelling and directly stacked on the ground into a block celling called block celling or heap celling, suitable for mass production, stacked into a rectangle, 1-1-2M wide, long according to the site and celling volume, each pile of 600-1000kg. heap celling, labor-saving, rapid and convenient, the current curing of flower tea is usually used heap celling.

5, through the flower flower: through the flower according to the pile of temperature, moisture and aroma in the celling products to master the state of vitality, from celling to through the flower time of the first celling 5-6 hours, shorten by celling half an hour. Through the flower cooling is in the celling of the tea heap open spread cool, from the heap height of 30-40cm, open thin spread heap height of 10cm or so, every 15 minutes turn mixing, so that the tea heap fully cooling. Flowers into the shriveled condition, the color from white to yellowish, smell can not smell the fresh fragrance, you can start the flower. Flowering operation should be rapid, after starting the flower to do tea in the flower, flower leaves; flower residue in the tea leaves. After stopping the machine, the sieve must be cleaned, after the flower of the wet tea to thinly spread the heat to prevent the flavor of the water stew.

6, baking, flower pressure, flower: baked tea must be fully cooled, some use a long time conveyor, some with a cooler, but prohibited strong wind blowing, resulting in unnecessary loss of aroma, cooled tea temperature is as low as possible, the maximum shall not exceed 40 ℃; pressure mastered in 4-5 hours, should not be too long to prevent lodging stagnant flavor, fermentation and other odors, should be timely to get up the dregs of the flower, the tea must be Timely baking; jacquard with a large white aroma of the first flower, rainwater flowers can not be used.

7, finished product quality requirements: moisture content of not more than 9%. The shape of the cord is tight, even, flat and volatile hair, color and lustre; the inner quality of the aroma is fresh and strong, the taste is thick and fresh, the soup color is clear, yellowish and bright, and the leaf bottom is tender and bright.

The above is about the jasmine tea production process is what the content of the introduction.

The above is a description of what the process of making jasmine tea is.