Zhulan flower tea(zhu lan hua cha )

Methods of magnolia flower tea:

The processing steps of magnolia flower tea are as follows:

Zhulan flower tea is made from Zhulan and Milan, which are fragrant, elegant and fresh for a long time. High quality green tea such as Huangshan Maofeng, Huizhou Qianqing and laozhudafang are selected as the green tea body and scented. Because the fragrance of Cymbidium is meaningful and lasting, it takes a period of time for the volatilization of flower fragrance molecules and the complete absorption of tea aroma to reach a balance after scenting, that is, the ripening effect after scenting will last about 100 days.

The characteristics of Zhulan flower tea are as follows

The characteristics of Zhulan flower tea are as follows: the shape of Zhulan flower tea is tight and thin, the appearance of Baihao is clear, the color is dark green and greasy, the flower stems are arranged in clusters, once brewed, the tea slowly sinks into the bottom of the cup, the flower is like a bead curtain, hanging in the water, full of fun. Sipping it carefully not only has the unique elegant fragrance of orchid, but also has the fresh and sweet taste of high-grade green tea She is loved by the noble lady.

Zhulan flower tea

This entry is compiled and applied by "popular science China" Science Encyclopedia

to examine

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Zhulan scented tea is a scented tea made from high-quality green tea such as Huangshan Maofeng, Huizhou Qianqing and laozhudafang. Zhulan scented tea is one of the main scented tea varieties in China. Its main producing areas include Shexian County, Anhui Province, Fuzhou City, Fujian Province, Jinhua City, Zhejiang Province and Nanchang City, Jiangxi Province.

brief introduction

Zhulan flower tea is one of the main varieties of Chinese flower tea, mainly produced in Shexian County, Anhui Province. In addition, there are also a small amount of production in Guangzhou, Guangdong, Zhangzhou, Fujian, Sichuan, Jiangsu, Zhejiang and other places. Zhulan flower tea has a long history. It is scented with roasted green tea and Zhulan or Milan flowers, which is deeply loved by people.

morphological character

The shape of high-quality Zhulan flower tea is flat and even. There are no messy fragments and stems. The buds are like bamboo leaves. The color is dark green and greasy. It smells of obvious flower fragrance. Poor quality scented tea generally has a lot of tea stems and crumbs, yellow color, dark, no luster, grab a small amount is obviously lighter than high quality scented tea.

After brewing, the tea slowly sinks into the bottom of the cup. The flower is like a pearl curtain, hanging in the water. The soup is yellow and green, and it is still moist. You can savor the unique elegant fragrance of orchid and the fresh and sweet taste of high-grade green tea.

Historical development

Zhulan flower tea has a long history. It was produced as early as the Ming Dynasty. According to the records of Shexian County, "in Daoguang of Qing Dynasty, Xiao family of lincun was an official in Fujian Province. After returning to Li, Zhulan was planted. It was first used for ornamental purposes, and then used for scenting flowers." According to Huajing of Qing Dynasty: "zhenzhulan For those who are good at clearing, it's very good to bake tea leaves with their pistils. " The flowering period of Cymbidium is from early April to July. Fresh flowers are required to be picked on the same day, and the picking standard is mature and plump flowers with fresh, green or golden color. Magnolia generally open in the afternoon, if timely scented tea, can fully absorb the fragrance of flowers, to achieve the best quality, so Magnolia scented tea began in the afternoon. The large-scale production of magnolia flower tea began in Xianfeng Period of Qing Dynasty, and it became more common around 1890.

Environmental distribution

Distribution of producing areas: the main producing areas are Shexian County, Anhui Province, followed by Zhangzhou, Fujian Province, Guangzhou, Guangdong Province, Zhejiang Province, Jiangsu Province and Sichuan Province.

Growth environment: the production area belongs to Huangshan Mountains, the soil is fertile, slightly acidic, the climate is mild, the rainfall is abundant, the annual average temperature is 15 ℃ - 16 ℃, the annual average rainfall is more than 1500 mm, the natural conditions are conducive to the growth of tea trees and Cymbidium.

Quality characteristics

There are two kinds of fragrant flowers of different families in scented Zhulan flower tea, namely Milan and Zhulan. Although their fragrance types are slightly different, their flower types are similar. Many people confuse them.

Milan

It is also called mizai orchid, Yuzi orchid and Shulan. It is native to South China and Southeast Asia, and belongs to melidceae and mizilan. Its scientific name is aglaiaodorata. But it is also called Zhulan in many parts of China. It is said that people take its flower shape as pearl and call it Zhulan. After simplification, it is called "Zhulan". In fact, it is very different from Cymbidium. It is a small evergreen tree, multi branched, nodeless, with odd pinnate compound leaves, alternate, 8-13cm long, 3-5 leaflets, opposite, obovate, glabrous, dark green and smooth. Flowers axillary, panicle, yellow, calyx five split, lobes round, five petals, stamens five, style into tube, slightly shorter than petals, apical entire. The fragrance of flowers is like Cymbidium, fragrant and elegant, spitting time lasts for 2~~3 days. It is a good raw material for Refining Essence and scenting tea. There are two common types of Milan, namely, Milan with big leaves and Milan with small leaves. Milan with small leaves has thick branches, dense leaves and beautiful tree shape. When it blooms, it first takes out panicles from the axils of the upper leaves of the twigs and is covered with golden buds as thin as fish eggs. Put the room full of fragrance, refreshing. In Zhangzhou, Fujian Province, there is a 300 year old Milan plant, which is 6 meters high and 20 cm thick. The annual output of each plant is 100 kg of fresh flowers, commonly known as "Shulan king".

zhulan tree

It is also called Pearl Orchid and tea orchid. It belongs to chloran thaceac. Chloranthaispicatus. It is a small herbaceous creeping evergreen shrub, with cylindrical stem, glabrous, single leaf opposite, long elliptic, 12-22 cm long, serrate margin, glandular tooth tip, raised leaf vein, terminal inflorescence, usually panicle of 2-3 or more branches, flowers sessile, yellow white, with elegant fragrance, and arranged on the inflorescence axis. It blooms from April to June, and takes may as the peak flowering period, accounting for 70-80% of the annual yield, so scenting Zhulan flower tea in summer is the best.

Production process

1、 Flower care

The orchids are to be picked in the morning. The picking standard is that the flower branches grow mature, the flower grains are full and plump, and the flower color is yellow and green. When picking, it is not suitable to pick too long branches. Generally, the number of branches picked is not more than one and a half.

After the fresh flowers enter the factory, they will be removed by hand, the long branches and inclusions will be removed, and spread on the bamboo plaque in time to make the surface water evaporate quickly. When picking flowers in sunny and dry weather, wet cloth should be covered on the flowers or water should be sprayed properly to prevent the flowers from withering, falling off and losing their fragrance.

2、 Tea embryo treatment

The best green tea for cellar making is roasted green tea and high-grade famous tea. Roasted green tea can also be made. According to the reason that the water content of the green tea is low, the Aroma Absorption ability is strong, and the volatilization of the flower fragrance of Cymbidium is related to the temperature and the water content of the green tea, the green tea must be reheated before the damage is paid, and the water content of the green tea must be 4-5%. When the temperature of the green tea is cooled to 32-34 ℃, the green tea can be paid. Because of the earlier flowering period of Cymbidium, a large part of Cymbidium tea in production is "old green tea". If the water content of the green tea is high and the storage is not proper, the elegant and fresh fragrance of Zhulan will be covered by the old flavor, which will damage the quality of Zhulan tea. Therefore, it is necessary for the refining plant to fully dry the green tea for the second year, strictly control the water content of the green tea, and properly store it to reduce the aging degree of the green tea. And as far as possible in advance to make new green tea, used to pay the police.

3、 Flower matching and kiln making time

The proportion of flowers varies from place to place, depending on the grade of tea. The amount of flowers for high-grade raw materials is about 12 Jin, and some are up to 20 jin; the amount of flowers for medium-grade raw materials is 6-10 Jin; the amount of flowers for lower grade raw materials is 4-5 Jin. There are several kinds of cellars, such as single cellar, double cellar, one cellar and two cellars. Generally, single cellar is used, and the quality of single cellar is better than that of double cellar. Because more capacity requires more re fire, flower fragrance will be lost once more, and the branches and grains of Cymbidium become black in the process of repeated drying and moisture absorption, which affects the freshness of flower fragrance.

First, the green tea and fresh flowers are mixed evenly. According to the amount of raw materials, box cellar, storage cellar or small pile cellar are used. The thickness of pit pile should be 30-40 cm. When the temperature of the green body in the cellar rises to 40 ℃, it is necessary to heat the flowers. When the temperature of the green body drops to 32-35 ℃, it is necessary to collect the green body and continue the damage. If the amount of flowers is less and the temperature of the green body is not high, it is not necessary to heat the flowers. It usually takes 20-30 hours.

The best time to release fragrance is about 12 hours after the flower grains open. If the time is too long in the cellar, not only the work efficiency is low, but also because the tea pile is under the condition of high temperature and high humidity for a long time, it is easy to produce water suffocating and fermenting smell. The flower branches and flower grains of the orchid turn from golden yellow to brown and then to black, So that the product lost the unique style of delicate fragrance and elegance. Therefore, the cellar time should not be too long, 20-30 hours is appropriate.

4、 Drying and storage

Because of its fine branches and small grains, it does not need to bloom. It can be reheated with tea and dried at low temperature. The baking temperature of the oven is 65-75 ℃, and the reheating temperature of the dryer is 90-10 ℃. After baking, the water content of tea should be about 8%. Because of its long-lasting fragrance, the fragrance of the tea is stronger than that of other teas.

Main varieties

According to the different producing areas, zhulanhua tea can be divided into Shexian zhulanhua tea, Jiangsu zhulanhua tea, Jiangxi zhulanhua tea, Yunnan zhulanhua tea and Jinhua zhulanhua tea. Although the quality of zhulanhua tea produced in different places is roughly the same, the leaves produced in different places have their own characteristics.

Shexian Zhulan flower tea

Produced in Shexian County, Anhui Province. The production history of Cymbidium in Shexian county is relatively long

Chinese PinYin : Zhu Lan Hua Cha