Raw materials:

20 dried rose buds, 250 ml water, black tea 1 bag, honey or sugar.

Modulation:

1, put 250 ml of water in the pot to boil, then add dried rose buds, simmer for 2 minutes and then turn off the heat.

2. Soak the black tea bag in the pot for 40 seconds and take it out immediately.

3. Filter the tea juice into the cup, add some honey and stir well.

Tips:

For hot tea, the cup must be heated first to prevent the temperature from dropping rapidly, so that the tea fragrance can be fully dispersed. In addition, because roses have astringent effect, people with constipation should not drink them.

Efficacy:

Roses are used to cool blood and moisturize skin, so they have the effect of improving dry skin. Because rose tea has a strong floral fragrance, it has a good effect on treating halitosis. Rose tea can also help digestion and eliminate fat, so you can lose weight, and the best effect is to drink it after meals.

Longjing belongs to green tea. The basic technological process of green tea is divided into three steps: enzyme fixation, rolling and drying. Black tea is a completely fermented tea. It has four processes: withering, rolling, fermentation and drying.

Collection and processing of Longjing A

Picking: Carefully and gently pick Longjing tea, select fresh bud leaves on tea branches, hold them tightly with thumb and forefinger, break them off and put them in a bamboo basket. It is forbidden to carve or prick with nails, so as not to squeeze out the water in the damaged part, destroy the internal tissue fermentation, and destroy the color and taste. And avoid shaking hands, so as not to be shriveled by heat. We must pay special attention to these two points.

Manufacturing: The manufacturing method of Longjing is purely manual, and no other tools can replace it. Generally, it is divided into two steps: primary frying and secondary frying. There are so-called procedures such as "penetration", "standing", "pinching", "swinging" and "expanding". The first two steps are primary frying and the last three steps are secondary frying. The method is as follows:

A. Stir-frying: After the tea seeds are collected, they should be spread thinly in the plaque, that is, they should be cooked as soon as possible to avoid withering and deterioration after being left for a long time. Before frying, Abel was the size of camellia oleifera. It is uneven, so it is necessary to screen its grade with a meta-screen (but the buds before the Ming Dynasty need not be screened because they are very delicate). Before entering the pot, heat the iron pot with pine firewood. The higher the pot temperature, the better the aroma of tea. Generally, the bottom of the pot is slightly red, which is about 100℃ to 140℃ or above, depending on the baker's technology. If the technology is high, the temperature can be raised appropriately. If the technology is poor, if the temperature is too high, the hands will easily blister and the tea will be scalded, because the tea is tender. When the tea leaves are put into the pot, be sure to pat them, and the temperature should be moderate. ) The surface of the pot must be polished first, and then rubbed with ebony oil to make it more lubricated (ebony oil can be replaced by ordinary white wax). Then put the tea seeds into the pot, each pot is about 12 ounces, and the amount depends on the skill of the frying person. For people with poor throwing skills, half a catty per pot is enough, and for those who are worried about skills, more than a catty is enough. Don't be greedy, otherwise the operation is not flexible and the tea is easy to paste.

When frying Longjing, one hand holds the edge of the pot and the other hand holds the tea on the couch, shaking it evenly to evaporate the water, which is called "land", which is equivalent to fixing the green. After the fixing work is finished, you can take it out and fan it fiercely to increase the fragrance, and then stand on the lounge chair. At this time, the firepower should be gradually reduced, about l30℃-9℃, and then the hands should be stretched out and close to the pot surface. The tea leaves are straight, that is, they are formed at this time, so this operation is extremely important. If you stand with your right palm, you should first press the tea leaves from the right front to the left back, then turn the tea leaves over and swing in the opposite direction. The function of this pressure is to make the tea flat and lingering. In order to straighten the tea leaves, it is forbidden to rotate the tea leaves during operation, otherwise the tea leaves are easy to bend and cannot be rotated when pressed, otherwise they are easy to become strips, that is, the purpose of flattening cannot be achieved. When swinging, you should use force, otherwise the tea leaves are not easy to straighten, and the pressure should be from small to large when pressing. Don't use too much force suddenly, otherwise the tea juice will easily flow out and stick to the surface of the pot, which will easily scorch the tea, that is, it will not scorch, and the tea color will turn black and lose the unique beautiful green color of Longjing. Pay special attention to it. The above work takes about five minutes to 89 minutes to complete.

(It takes 12 minutes when the temperature is low, but when the temperature is too low, the fragrance of the finished tea is not good). The hard work will be finished in about 25 minutes to half an hour. This arduous work can be divided into three steps. The first step is to shake the block, that is, the tea leaves are reversed in the same direction. It is not advisable to use force. 1-2 minutes later, the tea gradually becomes flat and must be shaken loose, about three or four times. Press the palm of your hand on the tea to make it close to the bottom of the pot, then rub the tea on the pot and turn it over, and add oil and wax from time to time to lubricate the pot. It's called packaging tape. After about ten minutes, the packing tape is finished. After the tea leaves are completely straightened, the tea leaves are about 80% dry, and they can be taken out of the pot, spread into plaques to cool, and the initial frying is completed.

B. Pan-throwing (initial frying): Re-frying, also called pan-throwing, combines the two pots after initial frying into one. At this time, the firepower should be low, about 70-80℃. Wipe the pot with a little wax, add the tea leaves and rub them with your hands. Lift the tea couch from the bottom of the pot, loosen a tea couch and swing around the pot until the tea leaves are dry. When shaking the pot, the pressure must be from big to small, so that the tea is already quite dry, and the pressure is too great and it is easy to crush.

C roasting: if the water content is still 10% after shaking, it can be moved to a roasting cage and roasted with slow fire until the water content is only 3%, completely dried and the tea quality is good.

Collection and processing of longjing b.

The picking and processing technology of Longjing tea is quite exquisite.

Longjing tea picking has three characteristics: first, early, second, tender, and third, diligent. It's always expensive to pick Longjing tea early. Tea farmers often say, "Picking three days early is a treasure, and picking three days late is a natural grass." In Ming Dynasty, Tian Yiheng once said in "Essays on Boiling Springs" that "golden buds should be ripe, but not harvested after Grain Rain", indicating that high-grade Longjing tea has always emphasized early harvesting. Usually, Longjing tea picked before Tomb-Sweeping Day has the best quality, which is called Qianming tea, while the quality picked before Grain Rain is still good, which is called Yuqian tea. In addition, the picking of Longjing tea emphasizes delicacy and completeness. In the early stage of the development of one core and two leaves, the leaves are shaped like finches, which are called "finches". Usually, it takes 350,000-40,000 delicate bud leaves to make 500g super Longjing tea. The picking standard is two leaves and one core, the core is longer than the leaves, and the total length of the core leaves is about 1.5cm ... Tea farmers in Longjing tea area can see three or five groups of tea picking girls on Green Tea Mountain almost every day, carrying tea baskets and picking delicate Longjing tea with skilled hands like chickens pecking rice. For a long time, the system of picking goods on time and in batches has been passed down from generation to generation, and it is used to picking the big ones and leaving the small ones according to the standards. Spring tea is usually picked every day or every other day in the early stage, and must be picked every few days in the middle and late stage. Therefore, about 30 batches should be picked in the annual tea season, and the picking times are unique to Longjing tea.

The collected fresh leaves need to be thinned indoors, and the thickness is about 3 cm, and the middle and lower raw materials can be slightly thicker. After spreading for 8- 10 hour, the leaves lost water, lost weight 15-20%, and the water content of fresh leaves reached about 70%. The purpose is to emit grass fragrance, enhance tea fragrance, reduce bitterness, increase amino acid content and improve freshness. It can also make the fried Longjing tea look bright and clean, with green color and no caking, and improve the quality of tea.

The spread fresh leaves need to be screened, divided into three grades: large, medium and small, and fried separately, so that different grades of raw materials can be fried just right with different pot temperatures and different gestures.

High-grade Longjing tea is fried with one hand in a smooth special iron pot, and the techniques are constantly changing. Stir-frying methods include shaking, patting, holding, throwing, grasping, pushing, buckling, pressing and grinding. , known as the "Top Ten Skills". When frying, the technique changes constantly according to the size and tenderness of fresh leaves and the forming degree of tea blank in the pot, which is very clever. Only those who have mastered skilled skills can fry Longjing tea with good fragrance, taste and shape. And because it is operated by hand in the hot pot, the labor intensity is very high. It is no wonder that when Emperor Qianlong watched Longjing frying in Hangzhou, he also lamented the great labor and the fine skills.

The frying of senior Longjing tea is divided into three processes: green pot, moisture regain and frying pot. Green pot, that is, the process of fixing the initial shape with water, when the pot temperature reaches 80- 100℃, apply a little special grease to make the pot smoother, put in the spreading leaves of about 100 g, and start by grasping and shaking hands. After injecting a certain amount of water, gradually switch to holding, pressing, shaking and cutting for preliminary modeling, and the pressure will be lighter.

After taking out of the pot, it is thinly spread and moistened. After spreading and cooling, it is sieved. The tea at the bottom of the sieve is roasted separately, and the spreading time is generally 40-60 minutes.

The purpose of baking is further shaping and frying. Usually, four pots of green pot leaves are combined into one pot, and the leaf amount is about 250 grams. The pot temperature is 60-70℃, and it needs to be fried for 20-25 minutes. The pot temperature should be controlled in three processes: low, high and low. Gesture pressure gradually increases, mainly grasping, buckling, grinding, pressing and pushing. The point is that the hand never leaves the tea, and the tea never leaves the pot. Stir-fry until the fluff falls off, smooth and smooth, and the tea fragrance is exposed. Crushing, the water content is 5-6%. Then take out the pot, spread it out to cool, winnow off the yellow tablets and sift off the tea powder.

Brew chrysanthemum tea directly with hot water. It will taste better if you add a little honey. However, it is best not to drink bitter wild chrysanthemum. Because chrysanthemum is cool, people with physical weakness, spleen deficiency, stomach cold and diarrhea should not drink it. Generally speaking, chrysanthemum tea is most suitable for people with dizziness, red eyes, sore throat, hyperactivity of liver function and hypertension.

When drinking chrysanthemum tea, people often like to add a few crystal sugar to increase the taste. Experts believe that it is ok to add rock sugar to chrysanthemum tea, but for people with diabetes or high blood sugar, it is best not to add sugar, and you can drink chrysanthemum tea alone. In addition, some people with spleen deficiency should not add sugar, because too sweet tea will lead to sticky or sour mouth and more saliva. Therefore, it is better for people who are not sure about their physique to drink chrysanthemum tea without rock sugar.

Besides, you can read this book, which is available on Wanfang.

Home production and wonderful use of chrysanthemum tea

Zhu chaohun

Classification number: TS27 document identification number: b.

Chrysanthemum is the best variety to make chrysanthemum tea. Chrysanthemum likes loose and fertile sand. It can be propagated by branching or cutting, and it is easy to survive and take root. After its growth is stable, extensive management and planting can be carried out in front of the house, behind the house and on the balcony. The flowering period is 1 1 ...

Author: Zhu Chaohui (Jiangxi Zhangshu Agricultural School, 33 1200)

Publication date: August 20, 2002

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13 preparation of daily health tea

Sugar tea:

Green tea, sugar, appropriate amount, boiled water, and drink for a while. It has the functions of harmonizing stomach, tonifying middle energizer and benefiting qi, and can also treat women's irregular menstruation …

Chrysanthemum tea:

Appropriate amount of green tea and white chrysanthemum (dried) should be taken with boiled water and drunk when it is cold. It has the function of clearing liver and improving eyesight. Indications: headache due to wind-heat in liver meridian, red eyes, swelling and pain, and hypertension.

Camellia:

A proper amount of Shan Ye plants, mashed, boiled to a cup, and then added with a proper amount of tea, can reduce blood fat and lose weight after long-term consumption, and also has a certain curative effect on hypertension, coronary heart disease and obesity.

Pineapple tea:

This is a famous medicinal tea in China. "Classic Meets the Source" Description: Luo Song, Huizhou, specializes in melting food. It has the effects of resolving food stagnation, removing tiredness, clearing away fire, lowering qi and resolving phlegm, and can also treat stubborn sores and aversion to blood after long-term drinking.

Vinegar tea:

After soaking the tea, take out the tea and prepare it according to the ratio of tea vinegar of 5: 2. Drink it 2 ~ 3 times a day, it can cure diarrhea and dysentery in summer, and it has the effect of relieving alcoholism and treating drunkenness.

Salt tea:

Put some salt in tea and brew it with boiling water before drinking. Has the effects of improving eyesight, diminishing inflammation, reducing fire and resolving phlegm. At the same time, it can treat toothache, cold and cough, red eyes and swelling and pain. Drinking it often in summer can also prevent heatstroke.

Ginger tea:

A little tea, a few slices of ginger peeled and decocted in water, and taken after meals. It can relieve exterior syndrome by sweating, warm lung and relieve cough, and has obvious curative effect on influenza, typhoid fever and cough.

Persimmon tea:

Boil persimmon properly, add rock sugar and tea properly, and then cook it to make tea, which has the effects of benefiting qi and resolving phlegm, benefiting intestines and strengthening stomach. It is most suitable for patients with pulmonary tuberculosis.

Milk tea:

Boil it with milk and sugar first, then mix it with 1 part milk and 2 parts tea juice, and then take it with boiling water. It has the effects of losing weight, invigorating spleen, refreshing and improving eyesight.

Honey tea:

Put a proper amount of tea in the small cloth bag. Put a teacup to pour boiling water, and then add some honey. Drinking this tea has the functions of quenching thirst, nourishing blood, moistening lung and tonifying kidney, and can treat constipation, spleen-stomach disharmony and pharyngitis.

Lotus tea:

Xiang Lian 30g was soaked in warm water for 5 hours and then drained. Add 30 grams of brown sugar and appropriate amount of water and cook until it is rotten. When drinking, add tea juice. It has the function of strengthening spleen and tonifying kidney. Patients with nephritis and edema should take it every day.

Jujube tea:

5 grams of tea, brewed with boiling water for 3 minutes, and then added with A 10 red jujube paste. Has that effect of invigorating spleen and tonify deficiency, and is especially suitable for children with nocturia and anorexia.

Honeysuckle tea:

2 grams of tea, honeysuckle 1 gram, taken after being brewed with boiling water, has the functions of clearing away heat and toxic materials, preventing heatstroke and quenching thirst, and is effective for fever, furuncle and enteritis in summer.

Honey grapefruit tea's practice ~ ~

Seeing that many girls can't buy citron tea, I decided to post it. You can try it yourself. I've already done it, and it's quite successful. It's not bad to replace grapefruit with lemon to make lemon tea ~ ~

I. Material preparation

1, 2 Hu You

2, sugar 80g

3. 200ml of honey (I used Wang's jujube honey)

4. Sealed jar (I used to use a bottle full of honey)

Huyou is the best choice for grapefruit. Huyou is small, a bit like an orange, with golden skin and tender meat. Compared with other pomelos, Huyou has the highest Vc content and is called the king of pomelos. It is best to use honey with light fragrance, which can highlight the fruity aroma of grapefruit.

2. The grapefruit is soaked 5min hot water for about 5 minutes, washed and dried. The hot water is controlled at about 65℃, as long as it feels hot but not hot. Soaking can fully open the pores of epidermis, which is convenient for cleaning and pickling.

3. Use a peeler to cut off the golden part of the epidermis and cut it into thin strips about 1mm wide and 4cm long. Pomelo peel has a bitter taste. You can soak it in water or boil it first, which will reduce the bitterness, but at the same time weaken the efficacy. In fact, the longer citron tea is soaked, the lighter the bitterness will naturally become, and the unique taste and efficacy of grapefruit peel is the essence of citron tea.

Fourth, peel off the flesh, remove the core and thin skin, and break it with a blender. If you like to eat pulp, you can mash it directly with a spoon.

5. Add sugar and honey, cut the grapefruit skin into mud and stir well.

6. Bottle and refrigerate

You can eat it in cold storage for about a week, but the longer you keep it, the better it tastes. It is best to use warm water when brewing, so as not to destroy the original nutrients. It can also be eaten as jam and has a special flavor.

The second type:

Pomelo: It is recorded in Compendium of Materia Medica that "eat it, remove bad breath in the stomach, relieve alcohol toxicity, treat the drinker's qi, do not think lightly about eating, eliminate phlegm and relieve cough". Tea made of grapefruit has this habit in ancient China and other countries, Japan and South Korea. In modern people's mind, citron tea also has the beauty effect, because, ah, grapefruit is rich in vc, three times more than lemon! !

First of all, we should prepare the materials needed for production:

Grapefruit: 500g (with pulp)

White sugar:100g (preferably sucrose)

Honey: 250g (it is best to choose fragrant honey, such as Sophora japonica honey, and osmanthus honey is not recommended).

Glass bottle: the best can hold 1000cc. Boil in water for 5 minutes to disinfect. Wash grapefruit with warm water at 65 degrees Celsius. If there is no thermometer, you can measure the temperature by hand. It may be hot to the touch, but it's enough to the touch. Then soak for 5 minutes, so that on the one hand, you can wash the grapefruit skin, and at the same time, you can use the water temperature to open the pores of the grapefruit skin. Ok, now five minutes have passed. Use a clean towel to suck the grapefruit dry. Then peel it off and pay attention to three parts. First, the grapefruit skin, then the white pulp between the grapefruit skin and the grapefruit pulp, and finally the grapefruit meat. Cut the skin into 4 or 5 cm long and 0. 1-0.2 cm wide, just like we usually make shredded potatoes. The same is true of white pulp. Cut it and put it aside for later use. Then peel the grapefruit meat, peel and core it, put the meat in a big container and "squeeze" it out with a spoon or other utensils. If there is a blender, it can be crushed with a blender. After processing, peel, white pulp, pulp, honey and sugar are stirred. The quantity mentioned above is only a reference value, and you can decide to put more or less according to your preference. After stirring, put citron tea into the prepared glass bottle, seal it and put it in the refrigerator. It can be eaten after about 65,438+00 days, but the longer it is kept, the better it tastes.