Category: scented tea
Origin: Guilin, Guangxi, Xianning, Hubei, Chengdu, Sichuan and Chongqing
brief introduction
Osmanthus fragrans is not only rich in meaning and ornamental, but also the first-class raw material for scenting scented tea, refining aromatic oil and making candy and cakes. After the tea is scented with fresh osmanthus, it not only retains the block taste of tea, but also has a strong osmanthus fragrance. After drinking, it has the function of ventilation and stomach, which is very suitable for the elderly with weak stomach function.
Osmanthus tea is the most popular in Guangxi, Guilin, Xianning, Sichuan, Chengdu and Chongqing. The sweet-scented osmanthus baked in Guilin, Guangxi, the sweet-scented osmanthus oolong in Anxi, Fujian, and the sweet-scented osmanthus black tea in Beibei, Sichuan are all unique in setting off the mellow taste of tea with the rich fragrance of sweet-scented osmanthus, which have become treasures in tea and are favored by consumers at home and abroad. In recent years, the baked sweet-scented osmanthus is also exported to Japan and Southeast Asia, and the selling price is higher than that of high-quality oolong tea. In particular, the successful development of osmanthus oolong and osmanthus black tea has added new varieties for export of oolong and black broken tea.
collect and process
Osmanthus fragrans, the flower used, is generally preserved by sugar stains or salting. For example, if fresh Osmanthus fragrans is directly dried or dried, it almost becomes flower residue without fragrance because of too much loss of essential oil. 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., which can not be separated from sweet-scented osmanthus.
efficacy
Effect of osmanthus tea on warming and nourishing yang qi. Indications: Hypertension due to yang deficiency. Symptoms include dizziness, low back pain, chills and cold limbs, loose stool, long urine, pale tongue, white fur and deep and thin pulse.
Common species
Osmanthus fragrans has a strong, elegant and lasting fragrance. No matter whether it is green tea, black tea or oolong tea, it can achieve good scenting effect, and it is a kind of multi-functional fragrant flower for tea. The main osmanthus teas are:
osmanthus basket fired green tea
Sweet-scented osmanthus is a major variety of sweet-scented osmanthus tea, with the largest output in Guilin, Guangxi and Xianning, Hubei, and some of them are exported to Japan and Southeast Asia. The main quality features are tight, thin and even appearance, dark green and oily color, flowers like gold hidden in leaves, golden yellow color, rich and lasting aroma, green yellow and bright soup color, mellow and palatable taste, and bright yellow and bright leaves.
Osmanthus oolong
Osmanthus-scented osmanthus oolong is a traditional export product of Anxi Tea Factory in Fujian, the hometown of Tieguanyin, which is mainly sold in Hong Kong, Macao, Southeast Asia and Western Europe. Mainly takes tea in summer and autumn of the same year or every other year as raw materials. The quality characteristics are: thick and heavy rope, brown and moist color, elegant and meaningful aroma, mellow and sweet taste, bright orange color in soup, dark brown and soft leaves.
Osmanthus fragrans red tea
Osmanthus fragrans black tea is an achievement made by the Tea Making Teaching and Research Section of Southwest Agricultural University. According to the development trend that "aromatic tea" is popular in Europe in the international market, natural osmanthus fragrans is used to make red broken tea instead of artificially perfumed black tea. The products are sent to the United States and France for favorable comments. The main characteristics are: compact and uniform appearance particles, moist color, rich fragrance, sweet and palatable, bright red soup color and even red leaves; The fragrance of the processed teabag is particularly delicate and long, and it will last for a long time.
Guilin osmanthus tea
Guilin osmanthus tea was produced in Guilin, Guangxi, and was first produced by Guilin Tea Factory in Guangxi in the 1970s. Its quality characteristics: strong and elegant fragrance, golden soup color. Color cartons for small packages are divided into100g and 250g specifications.
Guizhou osmanthus tea
Guizhou osmanthus tea is produced in Guizhou. Quality characteristics: take the first-class as an example, the shape is tight and fine, the rope is even, and the color is dark green and moist; The endoplasmic aroma is fresh and pure, the taste is fresh and refreshing, the soup color is green, yellow and clear, and the leaves are green, yellow, bright, tender and soft.
Xianning osmanthus tea
Xianning osmanthus tea belongs to green tea osmanthus tea. Produced in State-owned Baidunchang, Xianning City, Hubei Province. Quality characteristics: the shape conforms to the standard of scented tea blank issued by the former Ministry of Commerce, and there are golden yellow stems sparsely dotted in the tea; Endoplasmic tea soup is clear yellow and bright, with rich osmanthus fragrance, tea fragrance and flowers coexisting, and the taste is mellow and strong. The water content of the finished product is 7.5% ~ 8%. Osmanthus fragrans contains organic components such as propyl decanoate, ionone, linalool oxide, etc., which is mild in nature, has the effects of dispelling cold, removing stagnation and resolving phlegm, and can strengthen the health care function of green tea.
Brief introduction of osmanthus fragrans
Osmanthus fragrans, an evergreen shrub of Oleaceae, blooms in September 9- 10/October. From the color of flowers, those with golden color are called Jingui, those with banana yellow are called Yingui, and there are osmanthus fragrans and rose osmanthus. In terms of elegance, fragrance and edible value, Cinnamomum cassia is the best and the largest. Osmanthus fragrans contains volatile aromatic oil 0. 3% or so, with pleasant aroma, and has the functions of sedation, analgesia, ventilation and stomach strengthening.
In China, osmanthus fragrans suitable for making scented tea mainly include Jingui, Dangui, Yingui and Sijigui.
Osmanthai fragrans (var, thamburgii)
Evergreen tree, with light brown branches, short stalks, opposite leaves, long elliptic and broadly lanceolate, with two sharp ends and fine teeth on the upper edge. Flowers form cymes in the axils of leaves, with small pedicels, which are yellowish at first, then golden, with strong fragrance, oval and blue-purple fruits, and the flowering period is September. The main varieties are round leaf Jingui (Hangzhou), Xianning Late Gui (Xianning), Qiugui, Liuye Sugui (Wuhan) and so on.
Dangui (var,aurantiacus))
It is a variety of Jingui, with strong color, near golden red and slightly light aroma. The main varieties are "Zhusha Dangui" and "Daye Dangui".
Silver laurel (var.Latifolirs)
It is an evergreen tree. Dense foliage, dioecious. The leaves are oval, opposite, the tip is short, dark green, the flowers are cymes, the corolla is divided, the lobes are oval, and the aroma is rich. It is the main raw material of tea fragrance, and the flowering period is September, and the varieties are "Pure Silver Cinnamon".
Var.semperflorens
This variety can bloom in all seasons except in August and September, with yellow and white flowers and elegant fragrance. It is the main tree species for ornamental flowers, and the scented tea is rarely used because of the low yield of flowers.
Medicinal value
Prescription 1
Formula: dried osmanthus 1 g, 2 g of tea.
Production: put dried osmanthus fragrans and lotus leaves into a cup and brew in boiling water for 6 minutes, then you can drink.
Usage: Drink 1 cup in the morning and evening.
Efficacy: strengthen muscles and nourish skin, promote blood circulation and moisten throat.
Application: Suitable for dry skin, hoarse voice and toothache.
Prescription 2
Material: several osmanthus flowers
Seasoning: refined salt 1 tsp, rock sugar 1 tsp.
Practice: 1. Osmanthus fragrans is repeatedly washed and drained with salt water; 2. Put the sweet-scented osmanthus into the cup, pour it into boiling water, add rock sugar, cover the cup, stew for about three minutes, and the fragrance will overflow when the cover is lifted.
Efficacy: It can resolve phlegm, disperse blood stasis and treat cough. Osmanthus Jelly, Osmanthus Jelly has a history of more than 300 years. According to legend, at the end of the Ming Dynasty, there was a vendor named Liu Jixiang in Xindu County. He was inspired by the fragrant study of Gui Zi in Yang Sheng 'an, the top scholar. He collected fresh osmanthus, squeezed out the bitter water, soaked it with honey, mixed it with steamed rice flour, glutinous rice flour, cooked oil and extracted sugar, packed it in boxes and sold it, and named it Osmanthus Jelly. For more than 300 years, the candy store that inherited and made in Osmanthus Jelly has continuously improved its technology, and now uses refined white sugar, caramel, flour, glutinous rice flour, vegetable oil, honey osmanthus and so on as raw materials. It is prepared according to a proper proportion and refined by steaming, frying, grinding, mixing, rolling, box cutting and knife cutting. This product has the characteristics of white as jade, sweet and refreshing, fine slag melting and rich Gui Xiang.
Raw material formula First-class Sichuan white sugar 16 kg sugar extraction 4 kg glutinous rice flour 4 kg cooked oil 4 kg honey osmanthus 2.5 kg cooked powder 20 kg.
Method of making 1. Cooking flour: put the flour into a steamer, steam it for 20 minutes, take it out, cool it, and grind it with a pulverizer. That is, mature powder.
2. Making cake powder: wash glutinous rice with warm water at 50 ~ 60℃ for 4 ~ 5 minutes, take it out and spread it in a dustpan to drain water, fry it in river sand (which is made of vegetable oil) the next day (it can't be browned), then grind it into powder with an electric mill, that is, cake powder (also known as male powder), then spread it on the dustpan for 2 ~ 3 days, and expose it by hand.
3. Sugar extraction: Add 2-2.5 kg of maltose and 7.5 kg of water according to the proportion of 50 kg of white sugar, boil it, add oil 1 kg, and boil it to about 120℃. When the sugar liquid can be dropped into water to form a block, scoop it up and put it in an ice pan and stir it until it is turned over to become sugar extraction.
4. Making the core: according to the ingredients, evenly mix the white sugar, cooked flour, cooked oil cake powder and honey osmanthus, sieve and remove impurities to form the core.
5. Potting and molding: wooden frame. First, put the mixed bottom and fabric into the frame with 1/5, with a thin layer as the base and a center core in the middle, then spread 4/5 of the bottom and fabric as cake dough, roll it flat, compact it, draw it into rectangular strips with a thin knife, and then pack it.
Quality standard specification: rectangular strip, complete shape, uniform thickness.
Color: yellow and white, no spots, no impurities.
Tissue: moist and soft, fine and slag-melting, no thickening, no sugar.
Taste: sweet and delicious, with a strong fragrance of osmanthus. [Edit this paragraph] Osmanthus Jelly's practice Osmanthus Jelly
Raw materials: 500 grams of glutinous rice flour, 300 grams of japonica rice flour, 250 grams of white sand glutinous rice, vegetable oil and sweet osmanthus.
Method:
1. First, sift the glutinous rice flour and japonica rice flour, add white sugar, and knead with clear water.
2. Steam the kneaded cake powder in a cage for about a quarter of an hour. Then wrap the cake powder with wet gauze, turn it over and knead it until it is smooth and fine. 3. Flatten the cake powder, pull it into long strips, spread vegetable oil, sprinkle with osmanthus, and cut it into cubes.
Sesame osmanthus cake
Raw material formula: 500g glutinous rice, 50g white sugar150g sesame100g sweet osmanthus15g sesame oil or peanut oil.
Production method 1. Wash the glutinous rice, soak it in water for 4 hours, take it out, and steam it on a cage covered with cage cloth 1 hour.
Soft and hard glutinous rice.
2. Pour the caged rice into a pot, add peanut oil, sweet osmanthus and white sugar, and repeatedly pound, stir and turn it with a rough rolling pin to make it
They are sticky and can stick to each other.
3. Remove the sediment from sesame, wash it clean, put it in a pot and bake it with low fire, take it out and grind it into fine powder with a bowl.
4. Spread half of the cooked sesame powder evenly on the chopping board, flatten the glutinous rice flat on the sesame powder, and then put it on the glutinous rice.
Sprinkle a layer of sesame powder evenly and roll it with a rolling pin to prevent sesame seeds from falling off. Put it in a white porcelain dish with a thickness of about 2 cm.
After cooling in the refrigerator, take it out and cut it into rectangular or diamond pieces.
The characteristics of the product are fragrant, soft, sweet, sticky, waxy and cool, and it is a new cold spot variety in summer.