Guilin Osmanthus Tea, a specialty of Guilin, Guangxi

What is Guilin Osmanthus Tea? Authentic Guangxi Guilin Specialty: Guilin Osmanthus Tea

Summary:Do you want to know what Guilin Osmanthus Tea is? This article is a detailed introduction toGuilin's specialty - Guilin Osmanthus Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Guilin Osmanthus Tea. The full text takes about 7 minutes to read, mainly including the basic introduction of Guilin Osmanthus Tea and its nutritional value? What are the product characteristics of Guilin osmanthus tea? The production method of Guilin osmanthus tea, the tasting and eating methods of Guilin osmanthus tea, etc

Basic Introduction to Guilin Osmanthus Tea

Osmanthus is not only rich in symbolism and used for viewing, but also a popular raw material for making floral tea, extracting aromatic oil, and making candies and pastries. Drinking osmanthus tea can not only help with weight loss, but also promote beauty and skincare. Osmanthus flowers harvested from osmanthus trees in July and August are the best. Drying osmanthus flowers and brewing tea can help detoxify, promote intestinal health, and nourish the skin

The main quality characteristics are that the appearance is tight, fine, and even, with a dark green and oily color. The flowers are like gold hidden in the leaves, with a golden yellow color. The aroma is rich and long-lasting, the soup color is green and yellow bright, the taste is mellow and delicious, and the leaves are tender and bright yellow at the bottom

The production method of Guilin osmanthus tea

1. Raw material ratio: Generally, 50 kilograms of refined tea embryo is paired with 15 kilograms of fresh osmanthus, which can be adjusted according to the grade of the flower tea<2. Tea embryo preparation: Using fresh and tender tea leaves with one bud and two leaves as raw materials, green tea embryos are made using a new tea making process of "high-temperature quenching, rapid kneading, and safe drying". The tea embryo leaves are required to be tender, tightly tied, fragrant, with a moisture content of less than 5%, and can be processed when cooled to 26-30 ℃. Refined green tea products can also be taken and heated to 30 ℃ for fermentation

3. Osmanthus Harvesting: During the blooming period of osmanthus, pick it when the flowers are tiger claw shaped, golden yellow, and have just bloomed. Ensure light harvesting, loose release, and fast delivery. Never use bamboo poles to strike the flowers to prevent them from breaking and turning red. When picking back fresh flowers, it is necessary to promptly remove impurities such as flower stems and leaves, and quickly inspect them. Osmanthus has varieties such as Golden Osmanthus, Silver Osmanthus, Dan Osmanthus, Four Seasons Osmanthus, and Moon Osmanthus. Among them, Golden Osmanthus has the most intense and long-lasting fragrance, and its quality is superior<4. Tea embryo flower cultivation: First, place a layer of tea embryo on a clean bamboo mat or white cloth, and then evenly add a layer of osmanthus according to the proportion of raw materials. Repeat layer by layer of tea and layer by layer of flowers, and cover the top layer with tea buds for fermentation. If the indoor temperature is below 20 ℃, cover the tea pile with a white cloth to maintain temperature stability and promote the normal fragrance of the flowers. When there are few osmanthus flowers, they can be fermented with tea leaves in wooden boxes or other containers using the above method

5. Flowering and heat dissipation: Flowering means opening the tea pile and letting it cool. When the tea buds absorb fragrance for 2-3 hours and the temperature of the tea pile rises to 40 ℃, it is necessary to promptly remove the tea pile and flip it up and down once to allow it to dissipate heat. When the temperature of the tea pile drops below 30 ℃, it is necessary to gather the pile and perform a second round of withering to ensure that the tea buds absorb the fragrance evenly

6. Screen out flower residue: When the osmanthus flowers have wilted and turned purple red, and the tea buds are soft and not touching by hand, the flower cultivation should be ended. Peel open the tea pile, sieve out the flower residue, and let it dry before adding it to the tea

7. Re drying: When the tea buds absorb fragrance from the flowers, they also absorb a large amount of water, with a moisture content of up to 15%. It is necessary to re dry them as soon as possible to reduce the moisture content to around 5% to prevent mold growth

8. Packaging and storage: After drying, it becomes osmanthus tea, which is naturally cooled for 24 hours. It is sealed and packaged in exquisite paper bags and composite film bags according to weight specifications, and then put into cardboard boxes for supply to the market or stored indoors in a ventilated and dry environment. Pay attention to moisture, mold, and rodent damage, and store for no more than 1 year

Tasting and Eating Methods of Guilin Osmanthus Tea

Brewing Method 1:

Ingredients: 12 grams of osmanthus, 6 grams of hawthorn, 3 grams of Codonopsis pilosula, and an appropriate amount of rock sugar

Recipe: Put 300ml of water in a pot, then add osmanthus, hawthorn, and Codonopsis pilosula and cook for 5 minutes until boiling. Then turn to low heat and continue boiling for 30 minutes. Filter and add rock sugar. Mix well and serve

Brewing Method 2:

Ingredients: 5g dried osmanthus (15g fresh), moderate amount of rock sugar or honey