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 floral pattern, is resurfaced once with a small amount of flowers, which will not burn again after the flowers come out. After spreading and cooling, it can be evenly stacked into 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.
▲ Fragrant flowers become scented tea after a series of processes such as mixing tea blanks with flowers, scenting, flowering, flowering and drying, which is called fragrant flowers, or a fragrant flower tea or a fragrant 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.
▲ Embossed jasmine flowers still have fragrance after being perfumed or jacquard, and can be reused for harmful flowers of middle and low-grade tea blanks. 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.
▲ When the base has fragrance or jacquard, use a small amount of secondary flower fragrance, which is called base. 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.
Rosa rouges, formerly known as Fallen Flowers, is a deciduous shrub of Rosaceae, native to China, Korea and Japan. It has a wide variety, and together with the Chinese rose, it is the largest family among 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 completely different plant species from real camellia, so they have nothing to do with each other at all. 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. This paper briefly introduces the making methods and drinking methods of these tea-like non-teas.
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 and asthma, chronic bronchitis, infectious hepatitis and other diseases. Since 1974, Japanese scholars have isolated more than 50 kinds of saponins from this plant, of which 4 kinds have the same structure as ginsenoside, and 1 1 species is similar. From 65438 to 0984, China began to investigate and develop the distribution and resources of orchids. Studies at home and abroad have consistently shown that Gynostemma pentaphyllum has pharmacological effects such as inhibiting tumor cell proliferation, relieving fatigue, protecting liver, resisting gastric ulcer and regulating lipid metabolism. The harvest period is from May to August every year. After cutting the stems and leaves together, if there is soil, it should be washed and dried, then cut into 5cm sections with a straw cutter, processed according to the method of baking green tea, fixed, twisted, deblocked, dried or fried to make the primary product of Gynostemma pentaphyllum tea, refined and molded, and packaged into teabags. Some twisted blue teas are mixed with about 20% jasmine tea to make their fragrance more harmonious and soft. Its stems and leaves may not contain polyphenol oxidase, so it is not easy to make black tea-type Gynostemma pentaphyllum tea after fermentation. Green tea-type Gynostemma pentaphyllum tea is fragrant, light and bitter in taste, sweet in aftertaste and light yellow and clear in soup color. Known as "Southern Ginseng", there is a product named "Southern Ginseng Tea". According to relevant data, Gynostemma pentaphyllum does have the function of nourishing and calming the nerves, and has an auxiliary effect on some chronic diseases. It has no side effects, is not addictive if taken frequently, and is a healthy drink worthy of recommendation.
B. ginseng tea
Ginseng tea is a kind of green tea, which is made from fresh leaves of artificially cultivated ginseng. According to the production method of green tea, it is made through the processes of enzyme fixation, rolling and drying.
Ginseng is a perennial herb of Solanaceae, with large taproot, milky yellow endoplasm and palmately compound leaves. The roots and leaves contain a variety of ginsenoside, which has anti-fatigue, sedative and aphrodisiac effects.
Ginseng tea is very suitable for middle-aged and elderly people to drink, and it is a cheap and good health drink. Its fragrance is very similar to that of sun-dried ginseng. It was slightly bitter at first, and then it had a sweet aftertaste. It's the first time to drink ginseng tea. If the taste doesn't agree, add a little honey when soaking to adjust the taste.
C. chrysanthemum tea
Chrysanthemum is a perennial herb, which will wither after the first frost every year. The underground part will germinate again in the next spring. There are many varieties of chrysanthemums. The chrysanthemum used for making tea is called "Hangbaiju", which is produced in Tongxiang County and Huzhou City, Zhejiang Province.
Chrysanthemum has the functions of invigorating stomach, ventilating, diuresis and detoxification, and improving eyesight. After a hot drink, I feel sweaty and relaxed. It is a good medicine for treating colds and a health drink suitable for all ages. When drinking, put 4-5 dried flowers in each cup, which is fragrant, refreshing and mellow. Many people like drinking, especially overseas Chinese in Southeast Asia prefer drinking.
The processing of chrysanthemum is relatively simple. At the end of 10, take white blooming flowers, steam-deactivate them and dry the finished products. Among them, the flowers are plump, the color is white, the stamens are golden yellow, and the relatively dry ones are top grade, while the stamens are grayish brown and the petals are yellowish brown. For the preservation of the finished chrysanthemum, the most important thing is to keep the flowers dry and the water content is below 7%, so you can crush the petals by hand. Therefore, wet ones should be dried in time to prevent mold and mites from breeding.
Chrysanthemum tea on the market, in addition to the above-mentioned chrysanthemum, there are chrysanthemum series foods such as chrysanthemum crystal and chrysanthemum cola, which are all made of ingredients extracted from chrysanthemum and added with sugar, starch and milk powder.
D. Danshen tea
Salvia miltiorrhiza Bunge is a perennial herb in Labiatae. Its root is cylindrical and reddish brown, and it contains tanshinone, sapogenin and vitamin E. It has the effects of dilating coronary artery, tranquilizing, lowering blood pressure and blood sugar. 6 grams each time, slice and brew tea with boiling water until the taste is light. 65438+ 0 ~ 2 times a day, suitable for the prevention and treatment of coronary heart disease, is a mild blindly health drink.
E, boat-fruited Sterculia tea
Dried fruit is brown and looks like olives. After absorbing water and expanding, it doubles in size and looks like a sponge. The granodine contained in it can improve mucosal inflammation and is suitable for chronic pharyngitis. 3 ~ 4 cups each time, first wash with warm water, then add a small amount of sugar, brew with boiling water, without tea.
③ Types of pressed tea
In ancient times, pressed tea was produced. Steamed green cake tea in Tang Dynasty and Longtuanfeng cake in Song Dynasty are both pressed teas made by picking fresh tea leaves, steaming, crushing, compression molding and drying. Modern pressed tea is different from ancient methods. Most of them are made of black tea, green tea and black tea after reprocessing and autoclaving, so pressed tea belongs to reprocessed tea. Such as Yunnan Tuocha and Hunan Brick Tea.
④ Craft tea
The reason why craft tea belongs to the category of reprocessed tea is mainly based on our consideration of the tendency of "artistry of tea processing" in recent years, and various poetic and aesthetic tea names are constantly emerging, which makes the modern atmosphere come to the fore. Not to mention the early peony hydrangea, water hibiscus and so on, but today's "Guifei Ring", "Qian Qian Knot", "Golden Snail", "Golden Gourd" and "Cheng Yan" are even more numerous.