-Osmanthus red tea-

I. Osmanthus black tea

Osmanthus black tea is black tea for tea blanks, coupled with osmanthus celling made of reprocessed tea, not only to retain the sweetness of osmanthus, fragrance, but also retained a large number of osmanthus in the water-soluble amino acids, inorganic salts and other nutrients, to become a treasure in the tea, with a bubble clear, two bubbles, three or four bubbles of fragrance after the reputation of the still exist. Osmanthus black tea can not only warm yang qi, drive cold warm, and beauty effect, very suitable for women who love beauty to drink.

II. Dried tea: the shape is tight and moist, the strings are even, and the fragrance of osmanthus is strong.

Tea broth: soup color like amber transparent, taste mellow and refreshing, with a light honey aroma.

Tea Bottom: The leaf bottom is bright and spreading, fresh and intact, durable.

Three. Chinese medicine believes that osmanthus has good medicinal value. The floral scent of osmanthus can eliminate fatigue and soothe emotions.

1. Osmanthus: warm, pungent, into the lungs, large intestine meridian, decoction, tea, internal use, has a warm middle dispersal of cold, warming the stomach pain, phlegm dissipation of the role of silt.

2. Black tea: warm, rich in yang, nourishing the body's yang, and its rich protein can enhance the body's ability to protect against cold, heat and warm the stomach.

3. Osmanthus black tea: with the mellow taste of black tea plus the unique fragrance of osmanthus, the two blended to form a unique flavor.

4. Production process

Osmanthus black tea needs to go through a series of complicated processes such as tea billet re-fire, picking flowers, sieving flowers, mixing flowers for curing, passing flowers to dissipate heat, drying and so on before it can be made.

1. Re-flaming: choose the black tea billets with tightly knotted stripes and fragrant odor for re-flaming to control the water content of the tea billets and enhance the ability to absorb the fragrance.

2. Flower picking: Pick the mature flower buds that are free from pests and diseases in the high and sunny days of fall.

3. Sifting: The picked osmanthus flowers are repeatedly sifted by hand to remove impurities and stems, leaving the petals behind.

4. Cellaring: The black tea billets after re-flaming are mixed with the Dan Gui flowers and stacked for cellaring. The buds of the flowers slowly open during the curing process, and the fragrance of the cinnamon flowers and the aroma of the tea are realized. The fragrance of the flowers and the tea can be.