Jasmine Tea(mo li hua cha )

Jasmine tea method:

The production steps of jasmine tea are as follows:

Jasmine tea is a kind of reprocessed tea, which is made by scenting the dried tea and jasmine flowers in bud. Its color, aroma, taste and shape are closely related to the type and quality of the green tea and the quality of the flowers. The main raw materials of bulk jasmine tea are roasted green tea.

Characteristics of jasmine tea:

Jasmine tea is not only a fragrant drink, but also an elegant art. Jasmine flowers are white and noble, and their fragrance is quiet. They bud in the near summer, and fragrance in the night. Tea can absorb the fragrance of flowers to increase the taste of tea. As long as you brew a cup of jasmine tea, you can enjoy the fragrance of jasmine. The shape is tight, fine and even, the color is dark brown and oily, the aroma is fresh and lasting, the taste is mellow and fresh, the color of the soup is yellow green and bright, and the bottom of the leaves is tender and even soft.

Jasmine Tea

Jasmine tea, also known as jasmine scented tea, belongs to scented tea. The embryo of tea is green tea, and the jasmine is removed from the finished product. It is also a kind of green tea with a history of more than 1000 years. The birthplace of world jasmine tea is Fuzhou, Fujian

Its tea fragrance and jasmine fragrance are integrated with each other, and it has the reputation of "scenting jasmine is the best fragrance in the world". Jasmine tea is the bulk product of flower tea, with vast production area, high yield and rich varieties.

In the Qing Dynasty, it was listed as a tribute, with a history of more than 150 years. Fuzhou jasmine tea originated from the Han Dynasty. The innovation of traditional Chinese medicine promoted the birth of Fuzhou jasmine tea. The school of traditional Chinese medicine in the Song Dynasty fully recognized the aroma and the health care function of tea, which led to the popularity of fragrant tea and gave birth to dozens of kinds of fragrant tea. Since the founding of new China, Fuzhou jasmine tea has always been a national foreign affairs tea. Jasmine tea is a kind of tea that combines tea with jasmine flowers and scents them to make them absorb the fragrance of flowers

. Its fragrance is fresh and long-lasting, taste mellow and fresh, soup color is yellow green and bright, leaf bottom is tender and even soft. Jasmine tea scented through a series of technological processes has the effects of calming the nerves, relieving depression, strengthening the spleen and regulating qi, anti-aging and improving the body's immunity. It is a kind of healthy drink

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Historical development

According to the historical records of the Han Dynasty, jasmine first originated in the ancient Roman Empire. In the Han Dynasty, it went to ancient Persia and Tianzhu through the maritime Silk Road, became a Buddhist holy flower in India, and then spread to Fuzhou with Indian Buddhism.

In Tang Dynasty, jasmine was regarded as a symbol of being indifferent to fame and wealth, representing the integrity of literati. People think that once Jasmine comes out, all flowers will not be fragrant. Since then, Jasmine has become "heavenly fragrance", and both jasmine and Bodhi are regarded as Buddhist holy things.

In the Song Dynasty, there was an upsurge of putting incense into tea in China, because incense was a health care product in ancient times, a medicine guide, and tea was a medicine that could detoxify hundreds of poisons. In Fuzhou dialect, tea and medicine are both called "Dao", which leads to the combination of fragrance and tea. In the Song Dynasty, there were dozens of kinds of scented tea. After the changes of the times, many kinds of flowers were eliminated, and only five or six kinds were left. Jasmine accounted for 96%, and jasmine tea flourished.

Jasmine tea was the first Spice Tea enjoyed by the literati. It began to be commercialized in the late Ming Dynasty, and a large number of them were commercialized in the Qing Dynasty.

Empress Dowager Cixi had a special preference for jasmine. She thought she was as skinny and as skinny as snow, so she stipulated that no one else should wear jasmine. When foreign envoys and their wives came to China, Cixi often gave jasmine tea as a gift to these people. Therefore, during the decades of Cixi's reign, jasmine was once considered as a "national flower".

From 1856 to 1886, the export of tea accounted for 35% to 44% of the total export of tea in China, becoming the largest tea market in the world.

On May 30, 1866, the British clippers "antelope" and "taping" set out from Mawei, Fuzhou at the same time to carry out a tea transportation competition from Fuzhou to Britain, which took 99 days to reach the mileage of Britain. The "taping" won only 20 minutes earlier. The distance between Fuzhou and Europe was shortened from 270 days to 100 days, making it possible for fresh and high-quality Chinese tea to come to Europe.

After 1866, Fuzhou jasmine tea began to be exported to Europe.

In 1872, the Russians set up Buchang tea factory in fanchuanpu, Fuzhou, which became the earliest tea making area in Chinese history.

After the Majiang sea war in 1884, Fuzhou port increased the tea tax by 50% to increase the revenue for building new ships. The quality of Fuzhou tea, which arrived in England from 1885 to 1886, was inferior. Compared with Indian black tea, which the British did not want to drink before, it lacked advantages and was replaced by it.

In 1889, Fuzhou's export of black tea decreased by 40%, leaving only special tea varieties such as jasmine and oolong tea, which are still the most exported in the world. India replaced Fuzhou as the world's largest tea port.

In the 1990s, a large number of other kinds of tea appeared in Fujian. In addition to the monopoly of local jasmine tea enterprises in Fuzhou and the vicious competition of tea price, the number of jasmine tea enterprises in Fuzhou decreased from more than 500 at that time to 30 or 40.

physical geography

Origin distribution

The main producing areas are Fuzhou in Fujian, Yibin and Qianwei in Sichuan, Hengxian in Guangxi and Suzhou in Jiangsu

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Growth environment

Jasmine likes light and shade, temperature and cold, humidity and waterlogging. It is suitable to grow under the conditions of sufficient light, suitable climate, average temperature of 20 ℃ - 40 ℃ and soil water capacity of 60% - 80%.

As the production of jasmine tea requires the jasmine flowers to be paid in the evening after picking, the distribution of jasmine tea producing areas needs convenient transportation and close to the jasmine producing areas. Fuzhou is a typical estuarine basin. Most of the mountains around the basin are between 600 and 1000 meters above sea level, with short sunshine, scattered light and clouds, which is very conducive to planting tea trees. The alluvial plain in the center of the basin is sandy loam soil, with high fertility and sufficient water. Cutting jasmine is easy to survive, and the temperature difference between day and night makes jasmine flower of good quality. Therefore, a reasonable utilization of "planting tea trees on hills and planting jasmine along rivers" is formed in Fuzhou The planting pattern of natural resources.

Production process

Scenting principle

Scenting process of scented tea is mainly the process of scenting fresh flowers and tea embryo

. The fragrance of jasmine flowers is a biochemical change. Under the action of enzyme, temperature, moisture and oxygen, the mature jasmine flowers decompose into aroma substances. With the physiological changes, the flowers open, and constantly spit out aroma. Under the action of physical adsorption, tea embryo absorbs a large amount of water along with the absorption of fragrance. Due to the penetration of water, chemical adsorption occurs. Under the action of damp heat, complex chemical changes occur. The tea soup gradually changes from green to yellow, and the taste changes from light and astringent to strong alcohol, forming a unique fragrance, color and taste of scented tea.

Tea embryo treatment

The embryo of scenting scented tea is made by refining green tea according to the embryo standard sample.

1. Drying: scented tea embryo generally needs to be dried. Objective: the purpose of high-grade tea germ is to emit the stuffy and stale taste; the purpose of middle and low-grade tea germ is to reduce the coarse and stale taste and reveal the normal aroma of green tea, which is beneficial to improve the freshness and purity of scented tea. Generally, the temperature of dryer should not be too high. The temperature of high-grade tea embryo is 100-110 ℃, and that of middle and low-grade tea embryo is 110-120 ℃. The traditional technology requires that the moisture content of roasted tea embryo should be 4-4.5%. It can't be roasted with high heat, and it is easy to produce scorched taste, which affects the quality of scented tea.

2. Cooling: generally, the stack temperature of tea embryo is higher after reheating. At 60-80 ℃, it must be spread and cooled. When the stack temperature of tea is 1-3 ℃ higher than the room temperature, it can be scented. If it is too high, the vitality and aroma of jasmine will be affected, and the quality of flower tea will be reduced. The lower the temperature of tea embryo, the better. After scenting, the stack temperature will rise slowly, and the stack time of 32-37 ℃ will be prolonged It can improve the quality of scented tea.

3. Special green tea

It refers to the round, flat, curved, melon seed, needle, butterfly, earring, bunch shape (flower shape, ball shape, plum shape, etc.) tea varieties made from the tender buds and leaves of Fuding Dabai tea and Fuding DAHAO tea. It is required that the shape of different kinds of green tea should be clean and even, without other inclusions, and the moisture content should reach 8%, which can meet the requirements of continuous scenting of wet green tea. The hygienic index of tea should at least meet all the national standards for green tea products. Those with higher requirements should be inspected according to the needs of customers and corresponding health indicators. After entering the factory, the tea should be classified into different varieties and different hygiene indexes. The products with peculiar smell, mildew, red stem and scorched edge should be treated in another pile.

Flower treatment

Jasmine has the habit of opening and smelling at night. The fresh flowers are usually picked after 2 p.m. on the same day, with large buds, high yield and good quality. After harvest, don't press tightly when shipping. It's better to pack flowers in ventilated baskets. Avoid plastic bags. It's easy to squeeze and not ventilated, which may cause "burning flowers".

1. Spreading and cooling: fresh flowers should be accepted and weighed in time when they enter the site. They should be piled up and spread and cooled according to grades (see attached for grade standards). The purpose is: during the transportation of fresh flowers, due to the pressure and respiration, heat is produced, which is not easy to disperse, so that the flower temperature rises, generally above 38 ℃, higher than 40 ℃. It is harmful to the physiological activities of fresh flowers, so it must be spread quickly to cool them, restore their vitality, and promote their opening and fragrance. The cooling place must be well ventilated and clean, and the flower pile should be thin when cooling

Chinese PinYin : Mo Li Hua Cha