Osmanthus tea wood rhinoceros, an evergreen shrub, flowers between September and October. From the color of the flowers, the golden one is called golden laurel, the banana yellow is called silver laurel, and there are also osmanthus flowers and laurel. In terms of the elegance of the aroma and the edible value, silver cinnamon is the best and the largest number. Osmanthus contains water volatile aromatic oil 0. About 3%, the aroma is pleasant, with the effect of calming pain, ventilation and stomach.
The flowers used are generally preserved with sugar or salt, such as drying or drying the fresh osmanthus directly, due to the loss of essential oils too much, almost become a slag without aroma. The osmanthus that has been stained, the scope of addition and use is very wide, such as osmanthus sour plum soup, osmanthus lotus seed soup osmanthus root powder, etc., are inseparable from osmanthus flowers.
Osmanthus tea is a specialty of Guilin. After the tea is made of fresh osmanthus flowers, it does not lose the taste of tea, but also has a rich osmanthus aroma, and has the effect of ventilation and stomach after drinking, which is very suitable for the elderly with weak stomach function.
Thin jade tea
Thin jade tea has the effect of treating diabetes. This tea is mainly made by mixing the juice from the corn whiskers and adding tea leaves. Thin jade tea is mainly produced in Jiangsu and mainly sold in Japan.
Eleuthero tea
Eleutherococcus is a genus of the family Pentagram, which is the same family as ginseng. Shrub, stems, branches densely thorny, leaf shape similar to tea leaves, edges with pointed serrations, compound leaves long 5 leaflets. It is produced in the mountainous forests of the northeast, harvesting its young leaves every spring, according to the method of baking green tea, making Eleutherococcus eleuthero tea, and then properly refined and shaped to become Eleuthero tea. Some also add it to jasmine flowers, according to the flower tea kiln process, the kiln is made into eleuthero jasmine tea. Eleutherococcus eleuthero tea has a mellow aroma, a sweet aftertaste, a light brown soup, a thick texture, and is very delicious, even if you use tea customers who make tea addicts to drink, you will also feel harmonious and often drink.
Eleuthero tea contains a variety of glycosides, some of which have similar physiological activities with ginsenosides, have anti-fatigue effects, and are beneficial health drinks.
Worm tea
Worm feces tea, also known as "Dragon Ball Tea", is a specialty of Guangxi Guilin. The local people piled together branches and leaves such as wild vines, tea leaves and incense trees, thus attracting many small black worms, and when these small black worms finished eating the branches and leaves piled together, what was left were granular insect droppings smaller than black sesame seeds and some remnant stems. Use a sieve to remove the residue and take its worm droppings, known as "Dragon Ball". Put it on the pot and fry it dry, then mix it according to the ratio of honey: tea leaves: worm feces = 1:1:5 and stir-fry, and the worm tea will be concocted.
When it comes to worm, many people will think of smell and dirty, in fact, it is not, it has an elegant cooked fragrance, the taste is slightly sweet, the taste is mellow, the soup is dark, the flavor is unique, even drink a few cups, there is no sense of greasy, but feel the mood is high, the thinking is widespread. Worm feces tea not only has a good aroma, but also a good medicine for the stomach, which is especially helpful for people with poor stomach function.
Persimmon leaf tea
Persimmon leaf tea is produced in Shanxi and is processed with fresh persimmon leaves. Some of the products are spelled into tea leaves, and there are also those that do not spell tea. The main feature of persimmon leaf tea is that it contains a lot of vitamin C and has a good effect on the treatment of high blood pressure. However, there are more tannins, which have an astringent effect, which will reduce the dispensing of digestive juices, accelerate the absorption of water by the intestine, and cause induration of stools. Therefore, patients with constipation should take less and lightly.
The production of persimmon leaf tea is similar to green tea processing. In mid-to-late June, fresh persimmon leaves are picked, washed in cool water, and spread out on a mat to dry. The method is then to boil a pot of boiling water and put the persimmon leaves into the pot for boiling water for about 2 minutes. The process of killing should continue to be heated, and the water temperature should be maintained at 80. C above. Persimmon leaves are fished out of the pot in time after being killed, otherwise the leaf color is yellow, affecting the quality, kneading after cooling, kneading by hand for about 10 minutes or kneading with a crusher for 20 minutes, so that the leaves are wrinkled, which is conducive to the leaching of the contained ingredients. When kneading by hand, it should be kneaded while deblocking, and it should also be unwrapped after kneading with the machine. This reduces the dry sample and reduces the clumps of tea in the dry sample. After kneading and unblocking, the blank is dried on the drying basket or dryer, or it can be directly rolled and fried in the bottle machine until dry. When the persimmon leaves are powdered by hand, they are dried feet. The product obtained through the above production is called persimmon leaf tea, and then sieved, rolled and shaped, that is, fine persimmon leaf tea.