Due to the accumulation of history, China has become the country with the largest variety of tea in the world and enjoys a high reputation at home and abroad. Through the ages, after several evolutions, China's tea varieties have been constantly renovated. It has gone through several stages, such as chewing fresh leaves, boiling raw soup, drying and harvesting green leaves, steaming green leaves to make cakes and frying green tea, until the present tea pattern is formed. At present, there are usually two kinds of points, namely, by color and by process. The tea separated from the former is called basic tea, and the tea separated from the latter is called reprocessed tea.

Basic teas include green tea, black tea, oolong tea, white tea, yellow tea and black tea.

Processed tea includes scented tea, pressed tea, extracted tea, aromatic fruity tea, medicinal health tea and tea beverage. A brief introduction is as follows:

Basic tea

① Green tea

Green tea is made from fresh leaves that have been picked, killed by various oxidases at high temperature, kept green, and then kneaded and dried. Clear soup and green leaves are the same characteristics of green tea quality. According to the different ways of enzyme fixation and drying, it can be divided into:

First, steamed green tea

The steamed green tea is called steamed green tea. Its quality features are "three greens", that is, dry tea color green, soup color green, bright green leaves, and mellow Qing Xiang flavor.

B, stir-fry green tea

Fried green tea is named after frying and drying. According to the shape, it can be divided into three categories: long fried green, round fried green and flat fried green. Long fried green eyebrows, also known as eyebrow tea. Round fried green looks like particles, also known as pearl tea. Flat fried green is also called flat tea. The quality of stir-fried green is characterized by tight strips, moist color, high and lasting aroma, rich flavor, soup color and Huang Liang leaves. Stir-fried green has the quality characteristics of round and compact appearance, high fragrance and strong taste, and foam resistance. Flat fried green products are flat, smooth, fragrant and mellow, such as West Lake Longjing.

C, baking green tea

Baked green tea is often used to make all kinds of scented tea, which is called tea blank. It is characterized by complete and slightly curved appearance, seedling dew, dark green dry color, mellow Qing Xiang flavor, fresh yellow-green leaves and soup color.

D, drying green tea

Sun-dried green tea is the raw material for making pressed tea. Such as brick tea and Tuo tea.

② Black tea

Black tea belongs to fermented tea, and its basic technological process is withering, rolling, fermentation and drying. There are many kinds of black tea in China, including Kung Fu black tea and small black tea unique to China, as well as broken black tea similar to Indian and Sri Lankan.

First, Qimen Kung Fu

Qimen Gongfu black tea is a treasure in China traditional Gongfu black tea, and its production history is over 100 years. Mainly produced in Qimen County, Anhui Province, with a small amount of production in Shitai, Dongzhi, yi county, Guichi and other counties around. The annual output is about 50 thousand tons. Qi Hong Kung Fu is famous for its exquisite appearance, bright colors and rich aroma, and enjoys a high reputation at home and abroad.

Qi Hong congou tea is compact and beautiful, with good seedlings and dark gray color, commonly known as "Baoguang". Its inherent aroma is rich and long, like honey, and contains orchid flowers. The soup is bright red in color, mellow in taste, meaningful in aftertaste, and tender, smooth and bright at the bottom of leaves. Qimen black tea is of high quality and is known as "the best in the group", which is inseparable from the superior natural ecological environment conditions in Qimen area. It accounts for about 65% of the total area of tea gardens in the county. These tea gardens have fertile land, high humus content, large temperature difference between morning and evening, frequent fog and short sunshine time, which constitute the natural environment for the growth of tea trees and lead to special aroma and strong "Qi Hong" taste.

B, Dianhong Kung Fu

Dianhong congou tea, a kind of congou tea with big leaves, is mainly produced in Lincang and Baoshan, Yunnan. As a rising star of China congou tea, it is famous for its plump and compact appearance, exposed golden hair and rich flavor. The appearance of Dianhong Kung Fu is compact, plump and majestic. The color of dry tea is moist and golden, the soup is bright and translucent, the aroma is fresh and long, and the taste is strong and refreshing. Red and tender leaves, unique to China, are world-famous Kung Fu black tea.

Due to the different harvest time, the quality of Dianhong Gongfu also has seasonal differences. Generally, spring tea is better than summer and autumn tea. Spring tea strips are fat, with heavy bones, good cleanliness and tender and even leaves. Summer tea is in the rainy season, with fast growth of buds and leaves and long internodes. Although the buds are exposed, the clarity is low and the leaves are slightly hard and miscellaneous. Autumn tea is in a dry and cool season, and the growth and metabolism of tea trees are weakened. The finished tea is lighter in bone, lower in purity and less tender than tea in spring and summer. One of its quality characteristics is the appearance of Yunnan red kungfu velvet. Its milli-color can be divided into light yellow, chrysanthemum yellow and golden yellow. The congou teas in Fengqing, Yunxian and Changning are mostly chrysanthemum yellow, while those in Menghai, Shuangkang, Lincang and Puwen are mostly golden yellow. In the same tea garden, the milli-color collected in spring is generally pale, mostly light yellow, the milli-color of summer tea is mostly chrysanthemum yellow, and the autumn tea is mostly golden yellow.

Dianhong Kung Fu has a strong fragrance. The tea in Yunxian, Fengqing and Changning in western Yunnan has a good aroma, especially the congou tea produced in some areas of Yunxian has a long and rich aroma. Kung fu tea in southern Yunnan tea area has a strong taste and strong irritation, while that in western Yunnan tea area is mellow and slightly less irritating, but the aftertaste is fresh and refreshing.

C and fu

Hong Min Kung Fu Tea is the general name of Zheng He Kung Fu Tea, Tan Yang Kung Fu Tea and Berlin Kung Fu Tea, all of which are Fujian specialties. The origin, variety, quality and style of the three kinds of congou tea are different, but each has its own consumers, and Sheng Xing is enduring for a hundred years.

Politics and time

Zheng He's Kung Fu can be divided into two types: big tea and small tea. The big tea is Zhenghe Dabai tea, which is the top grade of the three great kungfu teas in Minhong. The shape is compact, the appearance is fat and dense, the color is dark, the soup is red, the aroma is fresh and the taste is strong, and the leaves are fat and red. Small tea takes lobular seeds as raw materials, with thin and tight strings, which smells like Qi Hong, but it doesn't last long. The soup is slightly shallow, with mellow taste and even red leaves. Politics and Kung Fu take big tea as the main body, publicize its advantages of rich fragrance, and properly combine small tea with high fragrance, so senior politics and Kung Fu are particularly well-balanced, revealing their feelings and overflowing with fragrance. A hundred years of politics and hard work, once it comes out, will be famous. /kloc-in the middle of 0/9th century, the output reached more than 10,000 tons. After the war, the tea garden was deserted, and the output by 1949 was only over 900 tons. Since then, efforts have been made to restore the traditional quality style, and the output and quality have rebounded. After the 1960s, due to the restructuring of green tea, only a small amount of production was maintained, with an annual output of about 800 tons.

E, Tan Yang Kung Fu

Tan Yang Kung Fu is widely distributed, mainly in Fuan, camel hair, Shouning, Zhouning, Xiapu and northern Pingnan.

Tan Yang Kung Fu is slender and uniform in appearance, with white hair, black and shiny color, fresh and sweet taste, bright and golden soup color and even and smooth leaves. Among them, the congou tea produced in Tan Yang, Shouning and Zhouning mountainous areas is mellow in taste and relatively fat in strips. The congou tea produced in Xiapu area, which faces the sea in the southeast, has bright colors and beautiful strips.

F, Bai Lin Kung Fu

③ Oolong tea

Oolong tea, also known as green tea, belongs to semi-fermented tea. The basic technological processes are sun drying, air drying, sowing, enzyme fixation, rolling and drying. The quality of oolong tea is characterized by the fragrance of green tea and the mellow taste of black tea.

Taste. Oolong tea varieties have their own unique flavor due to the particularity of tea varieties, and the quality differences in different producing areas are also very significant.

First, Wuyi Rock Tea

So it is appreciated by people because of its excellent quality.

It's different. There are three reasons for the emergence of excellent quality: first, there is a unique ecological environment; Second, there are abundant variety resources suitable for oolong tea; The third is because of independence.

Extraordinary craftsmanship.

Wuyi rock tea has a strong aroma, which is deeper and more lasting than orchids. "Sharp is long, clear is far". The taste is mellow and clear, and the body fluid is sweet. Although strong, it is not bitter. The tea strips are firm and uniform, and the color is green, brown, moist and bright. The leaf surface is frog-skin-like sand white spot, commonly known as "toad back". After soaking, the bottom of the leaf is a "red-edged green leaf", with three dividends and seven green points.

Da Hong Pao

Among Wuyi famous products, Dahongpao enjoys the highest reputation, which can be described as "Cha Sheng" in oolong tea. The special quality of Dahongpao makes rock tea lovers more curious about it, and there are many legends. Some people say that the tea field is steep and no one can climb it. Every year in the tea season, monks collect fruits as bait. Others say: the tree is ten feet high, with leaves as big as the palm of your hand, and the leaves fall between the cliffs. Monks can make tea and cure all diseases; It is also said that Dahongpao is owned by the gods on the rocks. On New Year's Day, monks burn incense and worship Buddha. Before making some offerings to Buddha, tea can be taken care of by themselves, and no one needs to take care of it. Who stole the abdominal pain immediately, so it was planted by God, and ordinary people tasted it first.

Dahongpao is produced on the high cliff of Tianxinyan Jiulong. The rock walls on both sides stand upright, the sunshine time is not long, and the temperature changes little. More subtly, on the top of the rock, there are tiny sweet springs dripping from the rock valley all the year round to moisten the tea fields, and moss-like organic matter comes with the water, which makes Dahongpao unique and unique. According to experts' evaluation, the quality of Dahongpao is very distinctive. Compared with other famous strings, Dahongpao has not lost its original tea fragrance-osmanthus fragrance after the ninth brewing, while the tea fragrance of other famous strings is very weak after the seventh brewing.

Wuyi cinnamon's "exotic species are natural and delicious, and papaya is slightly astringent. Why not?"

Yu Jia bingya no.2 mine innovation shop. In Jiang Heng's Tea Song in Qing Dynasty, the unique quality characteristics of Cinnamomum cassia have been highly praised for a long time, pointing out that its aroma is extremely rich and has a strong sense of stimulation.

The selection of rock tea varieties is based on good quality, and the flower name is determined according to the growth environment, tea tree shape, leaf shape and leaf color.

Cinnamon is named for its fragrance. Modern science has analyzed the aroma of Cinnamomum cassia, and determined that it belongs to the fragrant type of clear flowers and fruits. Proved that the predecessors were right.

The evaluation of cinnamon aroma is accurate.

Cinnamon not only has the taste characteristics of rock tea, but also is loved by people because of its sharp and lasting high-variety fragrance. According to the expert's assessment,

Cinnamon has obvious cinnamon flavor, and the best one has milk flavor and lasting aroma. After soaking for four or five times, there is still a lingering fragrance, and the mouth is mellow and sweet. After swallowing, it leaves a fragrance on the teeth and cheeks.

The soup is orange and clear, with Huang Liang at the bottom of leaves and bright red spots, showing green leaves and red edges; The rope is even, tight and curly, brown and green in color, oily and shiny, and some leaves have frog skin-like white spots on their backs.

B, narcissus in northern Fujian and others

Narcissus tea in northern Fujian is one of the two major varieties of oolong tea in northern Fujian, with unique quality. "Narcissus tea is delicious and strong" (Jian 'ou County Records 1929), "Strange fruit is the crown of all teas".

Narcissus varieties are suitable for oolong tea. But the name of narcissus varies from place to place. The strip oolong tea produced by Fujian narcissus species in northern Fujian is called narcissus in northern Fujian. The varieties of narcissus planted in Wuyishan were introduced in Guangxu period, and their tea is called Narcissus or Wuyi Narcissus. The origin of Yongchun in southern Fujian is Fujian Narcissus, which is called Minnan Narcissus and made from Minnan Oolong Tea. In Raoping and Chao 'an, Guangdong Province, the strip oolong tea made of phoenix narcissus originated from Phoenix Mountain in Chao 'an is called Phoenix Narcissus. Phoenix Narcissus is one of the sexual groups, also called Phoenix Dan Cong.

The tea-making process and green-making stage are basically similar to those of general oolong tea. The process is different after it is green. Minnan oolong tea pays attention to the curl and tight knot of appearance, and increases the process and times of kneading. Oolong tea in northern Fujian is a kind of tea, which has not been twisted. Recently, some daffodils in northern Fujian have also increased their twisting. In the baking process after enzyme fixation, the methods of enzyme fixation and rolling of Wuyi rock tea are cross, and the methods of enzyme fixation at high temperature and slow fire are also different. Its production process is: withering (drying in the sun or withering indoors), shaking, deactivating enzymes, rolling, primary drying (commonly known as running water drying), rolling and full fire. The finished tea is dense and thick, with twisted leaves, oily, black, sandy and green, showing the shape of "dragonfly head and frog leg", with rich aroma and blue fragrance, mellow and sweet taste, yellow soup color, thick and soft yellow leaves with red edges or red spots on the leaves, that is, "three reds and seven greens".

C, Tieguanyin

Tieguanyin originated in Anxi County, Fujian Province. According to "Clear Water Rock", "The peak of clear water is surrounded by clouds, and monks plant tea, which is full of Shan Lan's breath, soaked in the essence of the sun and the moon, and gets misty breath. Eating it can cure all diseases. Lao Liao and others belong to others, and the fragrance is not as good as the taste. There are two or three pine branches in the ghost's mouth, which are particularly fragrant and have great merits. Drinking it will make you feel windy under your arm. If you meet Lu Yu, make up the tea.

The word "Anxi" shows that Anxi had produced tea in the Tang Dynasty. By the Ming Dynasty, tea production was slightly prosperous, and "Anxi County Records" recorded that "Changle, Chongshan and other goods (referring to tea) were sold in large quantities"

Load. /kloc-In the late 8th century, Anxi tea merchants developed greatly. The poet Ruan Manxi said in "Anxi Tea Song": "The mountains in Anxi are gloomy and rugged, the sky is cloudy and it often rains." When people live in Qingming, they pick young leaves, which is very cheap to protect thousands of families ... "... Later, farmers in tea areas also cultivated many excellent tea varieties, among which Tieguanyin made tea with the best quality.

Tieguanyin was originally the name of tea varieties. Because it is suitable for making oolong tea, its oolong tea product is also called Tieguanyin. The so-called Tieguanyin tea is oolong tea made of Tieguanyin variety tea tree. In Taiwan Province Province, Tieguanyin Chaze refers to oolong tea made by a specific method of Tieguanyin tea, so the raw material of Tieguanyin tea in Taiwan Province Province may or may not be the bud leaves of Tieguanyin tea tree. This is different from the concept of Fujian Tieguanyin tea.

Anxi Tieguanyin is rigorous in production and exquisite in skill. Harvesting all the year round, spring tea is harvested from Grain Rain to long summer (from mid-late April to early May), and the output accounts for 45-50% of the total annual output; Summer to summer (mid-late June to early July) is summer tea, and its output accounts for 25-30%. Beginning of autumn is summer tea from early August to late August, with the output accounting for 15 ~ 20%, and autumn tea from autumn equinox to cold dew (from late September to 65438+1early October) with the output accounting for 10 ~ 15%. The quality of spring tea is the best. Next is autumn tea, which has a high aroma, commonly known as autumn fragrance, but the soup is thin. Summer and summer tea are of poor quality. The standard for picking fresh leaves must be to pick two or three pieces after the tender buds sprout and when the top Ye Gang develops into a small or middle face. When harvesting, five things should be done, that is, no broken leaves, no broken leaves, no broken tip, no single piece, no fish leaves and no old terrier. The fresh leaves of tea trees in different growing areas should be separated, especially the early green, afternoon green and late green should be made strictly separately, and the afternoon green has the best quality.

The making process of Anxi Tieguanyin includes the following steps: cooling, drying, cooling and baking (shaking).

Spreading), frying, kneading, primary baking, secondary baking, secondary kneading, slow baking with slow fire, air separation and other processes to make the finished product.

Huang Jingui is a rhyme oolong tea, which is made from the tender buds of Huangxiao (also known as Huang Dan) tea tree. Because of its golden yellow and sweet-scented osmanthus-like strange fragrance, it is named Huang Jingui. In the place of origin, crude tea is usually called yellow tea or Huang Dan, and Huang Jingui is the name of finished tea. Huang Jingui finished tea made of yellow and white varieties is tight and thin, with bright golden color, elegant and fresh aroma, sweet osmanthus fragrance, mellow and sweet taste, golden and bright soup color, yellow-green leaf bottom, vermilion edge, soft and bright.

D. Oolong in Taiwan Province Province

Taiwan Province oolong tea is one of the most fermented oolong teas, and it is also a recent black tea. The oxidation degree of catechin reaches 50 ~ 60%. The standard for picking raw materials of fresh leaves of oolong tea is generally to pick two or three leaves when the terminal buds of new shoots form standing buds. Only oolong tea in Taiwan Province Province has one bud and two leaves with tender buds.

High-quality oolong tea in Taiwan Province Province is fertile, with white hair, short tea strips, red, yellow and white, bright and gorgeous. The color of the soup is amber-like orange-red, the leaves are light brown with red edges, the leaves are light green, the leaves are complete and the buds are connected.

Taiwan Province Oolong is called Champagne Oolong or "Oriental Beauty" in the international market to praise its unique fragrance and beauty. Add a drop of brandy to the tea soup, which tastes better.

④ Types of white tea

White tea belongs to micro-fermented tea, and the basic technological process is sun-drying and drying. The quality of white tea is characterized by the appearance of dry tea covered with white fluff, Bai Yin green, light soup color and mellow taste. White tea is a specialty of our country.

A. silver needles and white hair

Silver needle and white hair, referred to as silver needle, are also called white hair. In recent years, it is called white hair and silver needle, belonging to white tea. It is different from the cake tea made of white tea and silver buds described in the Daguan Tea Theory in the Song Dynasty, and it is also different from modern tea such as Lingyun Bai Hao and Junshan Yinzhen.

Their raw materials are steamed first and then fried, belonging to green tea or yellow tea.

Silver needles have white hair buds, full of white hair, straight as needles and white as silver. The tea buds produced in Fuding are thick, white and shiny, and the soup is light apricot yellow, fresh and refreshing. Produced by Zheng He, the soup is mellow.

B. Bai Mudan

Bai Mudan is a kind of white tea, shaped like a flower, with silvery white buds sandwiched between green leaves. After brewing, the green leaves hold the buds, just like the buds are blooming, hence the name Bai Mudan.

⑤ Types of yellow tea

Yellow tea belongs to light fermented tea, and its basic technology is similar to that of green tea, but it is stuffy in the process of making tea, so it has the characteristics of yellow soup and yellow leaves. Yellow tea has a long history, and many famous teas belong to this category.

Junshan Yinzhencha

Originated in Hunan, it belongs to bud tea. There are about 25,000 buds per catty of Yinzhen tea because of its excellent varieties, sparse branches and rich buds. Junshan Silver Needle has a unique style, low annual output and high quality, and is the leader of famous tea in China. Its bud head is fat, firm and straight, the bud body is golden, covered with silver, the soup color is orange and bright, the aroma is pure, the taste is sweet and refreshing, and the leaf color is bright yellow. Junshan Yinzhen products are divided into special grade, 1 grade and No.2 grade according to the fat degree of bud head.

When you brew Junshan Silver Needle in a clean and transparent glass, you can see that the initial bud tip is upward, the pedicle hangs over the water, and then slowly descends and stands at the bottom of the cup, up and down, which can be fun for up to three times. Therefore, Junshan Silver Needle is known as "Three Ups and Three Downs". Finally, it sank vertically into the bottom of the cup, like a sword and a gun, like a group of bamboo shoots that broke out of the ground. The tender buds were watery and seamless, green and green, and they were full of interest, and they have always been passed down as beautiful talks. Not to mention tasting its fragrance to satisfy your appetite, just watching it with your own eyes is fascinating and refreshing. According to the scientific principle of "those who are light float and those who are heavy sink", "three ups and three downs" are caused by the unsynchronized water absorption and weight gain of tea buds and the instantaneous change of the specific gravity of bud heads.

Mengding Yellow Bud is produced in Sichuan. Its quality features are flat and straight appearance, light yellow color, good bud dew, rich sweetness, Huang Liang soup color, fresh and mellow taste, full bud at the bottom of leaves and even yellowing. It is the best in Mengshan tea.

6. Types of black tea

Black tea is a unique post-fermentation tea in China, with a long history of production and rich varieties of colors. As early as around 1 1 century, that is, during the Xining period of the Northern Song Dynasty (A.D. 1074), there was a record that green tea turned black. Black tea is the raw material of many pressed teas. Compacted tea made of black tea includes Fuzhuan tea, black brick tea, floral brick tea, fragrant tea, blue brick tea, Kangzhuan tea, Jinjian tea, Baofang tea, Liubao tea, round tea, compacted tea and so on. Hunan, Hubei, Sichuan, Yunnan, Guangxi and other provinces are the main producing areas. The annual output of black tea is very large, second only to that of black tea and green tea, and it has become the third largest tea in China. Black tea is mainly sold on the side, some of which are sold domestically and a small amount are exported. Therefore, it is customary to call pressed tea made of black tea selling edge tea.

Pu 'er tea is made of sun-cured green tea (Dianqing), which is an excellent variety of Yunnan big leaf species. Its fresh leaves are picked, dried, kneaded and fermented with water.

Pu 'er loose tea is thick and plump in appearance, moist or brownish red in color (commonly known as pig liver color), mellow and sweet in taste, and has a unique old fragrance. Pu 'er tea has always been regarded as a health drink. Clinical trials by experts at home and abroad have proved that Pu 'er tea has many functions, such as reducing blood fat, losing weight, inhibiting bacteria, helping digestion, warming stomach, promoting fluid production to quench thirst, sobering up and detoxifying. Therefore, in Japan, France, Germany, Italy, Hong Kong, Australia and other countries and regions, Xi Pu 'er tea has the reputation of "beauty tea", "slimming tea", "longevity tea" and "slimming tea".

Reprocessed tea

1. scented tea

Also known as scented tea, scented tea and so on. Because of the different kinds of flowers used in tea, it can be divided into jasmine tea, pearl orchid tea, magnolia tea and rose tea. At present, jasmine is the main system in the market.

First, jasmine tea

Jasmine tea is a bulk product of scented tea, which has a wide origin, the largest output, rich varieties and the widest market.

Jasmine tea is not only an aromatic drink, but also an elegant work of art. Jasmine is white and noble, with a delicate fragrance. They sprout in recent summer, release fragrance at night, and the flowers are overflowing. Tea can fully absorb the fragrance of flowers to improve the taste of tea. As long as you soak a cup of jasmine tea, you can feel the fragrance of jasmine.

Jasmine tea is a kind of reprocessed tea, which is made of dried tea leaves and jasmine flowers in bud. Its color, fragrance, taste and shape are closely related to the type and quality of tea blank and the quality of flowers. Bulk jasmine tea takes fried green tea as the main raw material, which is collectively called jasmine fried green.

* * * The same characteristics are: compact and uniform shape, dark brown and oily color, fresh and lasting aroma, mellow and refreshing taste, bright yellow-green soup color and tender leaves.

Scenting principle of scented tea

The scenting (smoking) of scented tea is to mix flowers with tea, and the tea slowly absorbs the fragrance of flowers in a static state, then picks the flowers and dries the tea to become scented tea. The processing of scented tea is based on the two characteristics that flowers emit fragrance and tea absorbs fragrance, which is the basic principle of scenting technology.

Terminology of scented tea processing

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 for scenting, and flowers will not be fried again. After spreading and cooling, it can be piled up evenly and packed in boxes, 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.

▲ flowers

After a series of technological treatments such as mixing tea blanks with flowers, scenting, flowering, flowering, drying, etc., it becomes scented tea, which is called scenting flower, or scenting flower, scenting flower tea. In order to improve the concentration of floral fragrance, some flowers need to be scented once, which is called harmful scented tea or double scented scented 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, so it can be reused to harm the flowers of middle and low-grade tea blank. So those who perfume flowers with flower dregs are called embossing. 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.

▲ bottoming

When pattern-making or jacquard weaving, a small amount of secondary flowers are used to pattern-making, which is called bottoming. The purpose is to harmonize the fragrance, set off the dominant floral fragrance and make high-quality scented tea. In the process of scenting, we should not only pay attention to the selection of tea blank that can set off the floral fragrance, but also pay attention to the collocation of two kinds of fragrant flowers, so that the dominant fragrant type will have a fresher and more elegant feeling. For example, when making jasmine tea, 1- 1.5 kg of cymbidium is used for scenting and jacquard several times, and the rich fragrance of cymbidium is used to set off the fragrance of jasmine. And pearls or sleeves. The base flower should not only be coordinated with the dominant floral fragrance, but also control the dosage and usage. For example, scented jasmine tea, if white orchids are used as the base material, if the amount is too much, or if white orchids are chopped as the base material, the fragrance of white orchids, commonly known as "transparent bottom" or "transparent blue", will affect the price of jasmine tea and will not be welcomed by the market. Therefore, jasmine tea above level 3 and white orchids should not be chopped and perfumed.

When flowers are used as substrates, they need to be reheated to reduce the fragrance of white orchids and make them softer. With flowers as the base, it's easy to smell blue without reheating. Therefore, in the production of white orchids, we should master the principle of "using more fragrant flowers and less jacquard".

B, rose tea

Most flowers in the world are colored and tasteless, or fragrant and colorless. Only roses, Chinese rose, red plum and so on. It not only has rich ornamental value, but also is a good raw material for scenting tea and extracting aromatic oil.

Ross (Rosa

Rouges), formerly known as Fallen Flowers, is a deciduous shrub of Rosaceae, native to China, Korea and Japan. There are many varieties, and together with the rose, it can be described as the largest family in flowers. Rose is rich in citronellol, nerol, geraniol, phenylethanol and benzyl alcohol, so it has a sweet fragrance. It is the main additive of food and cosmetics and the main raw material of black tea. People in China, Guangdong, Shanghai and Fujian all like to drink rose black tea, such as Guangdong rose black tea and Hangzhou Jiuqu red rose tea.

C. tortoise shell scented tea

Tortoise shell scented tea is a new flower in China scented tea family. Because of its mellow quality and pharmacological action, Tortoise shell flower is deeply welcomed by domestic consumers and is known as "Miss Scented Tea". Best-selling in North China, Northeast China, Jiangsu and Zhejiang.

2. Tea that is not tea

People are used to calling everything used as tea "tea". It doesn't have to be tea. It is an extension of the concept of "tea", so it is called "tea without tea" There are many kinds of non-tea in the market, which do not belong to the category of tea, but appear in the form of health tea or medicinal tea. Such as apocynum tea, ginseng tea and Eucommia ulmoides.

Tea. These teas are similar to real camellias.

Simooms are completely different plant species, which can be said to be unrelated. Although it is not tea, it can't be called fake tea. What they really mean is to process the leaves or stems of these plants into thousands of samples and then make them into tea. Therefore, these non-tea products have become "members" of the tea family in a broad sense. They can be divided into two categories: one is called "health tea" because of its health care function, and it is also called "medicinal tea", which is made of stems, leaves or flowers of some plants as the main body and a small amount of tea or other foods as seasoning, such as Gynostemma pentaphyllum tea; The other is "dim sum tea" as a leisure snack, such as mung bean tea and crispy rice tea. Now, for these non-made teas similar to tea,

This paper briefly introduces the cooking method and drinking.

A. Gynostemma pentaphyllum tea

Gynostemma pentaphyllum, also known as Gynostemma pentaphyllum, is a plant with Gynostemma pentaphyllum tablets in cucurbitaceae. There are 13 species in the world and 1 1 species in China. Gynostemma pentaphyllum and Prunus mume (Vitaceae) grown in the wild are very similar in plant morphology. Fresh Gynostemma pentaphyllum is a perennial herb vine, with slender stems, 1-3m, pentagonal or polygonal cross section, tendrils born in leaf axils, dark green leaves, compound leaves, 5-7 oval leaflets with petioles, shriveled leaves, easy to break, serrated edges, panicles, 8-20cm long, fruit-like florets with a diameter of 5-20cm. In folk, Gynostemma pentaphyllum is used to treat cough, expectoration, asthma and chronic qi.

Inflammation, infectious hepatitis and other diseases. Since 1974, Japanese scholars have isolated more than 50 species from this plant.