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The faint scent of gardenia flowers in the summer night is still fresh in my mind. The fragrance is striking and penetrating, as if it is going to smudge the air, stained with the smell of gardenia, refreshing the heart.
Unfortunately, once the summer has passed, the fragrance of flowers is difficult to stay. Therefore, the "Former Things Institute" picked fresh gardenia flowers and prepared them together with Tieguanyin, leaving the flower fragrance and flower soul in the tea.
Greeted by the fragrant aroma, sip into the throat, the tea taste is fresh and transparent, and even tasted the milk and honey. Sleepy autumn and winter, unexpectedly, by this sip of tea, ironed obediently and softly.
It's gardenia.
The use of flowers into tea has existed since ancient times.
In the Ming Dynasty Gu Yuanqing's "Tea Recipe", he said: "Jasmine... Osmanthus flowers, gardenias, plum blossoms, can be used as tea. When the flowers bloom, pick the whole aroma of half of them and half put them, measure the amount of tea leaves, and pick the flowers for tea. Flowers are too fragrant, and de-tea rhymes; Flowers are less fragrant and not beautiful. Three stops of tea, one stop of flowers is called. ”
And this gardenia oolong, it follows the ancient handmade tea making process of "flower tea kiln".
When the gardenia blossoms, the tea farmers in Anxi, the birthplace of Tieguanyin, will pick fresh gardenia flowers and make them together with Tieguanyin to make gardenia oolong, so that the floral fragrance remains intact in the tea leaves.
Start from the flower serving, and then sift the flowers, then the flowers are mixed with the tea, piled up, fermented for three or five hours, the tea leaves are roasted by charcoal, and finally the petals are sieved off, only the flowers are smelled, and the flowers are not seen.
This time, the charcoal roasted iron Guanyin, which has been aged for three years, is used as the bottom of the tea, and the dry tea has a curly shape, the color is dark green, and the tea aroma and floral fragrance are completely integrated to form a unique aroma.
The boiling water is boiled, the aroma is fragrant, the tea soup is golden yellow, the soup is mellow and clean, neutralizing the milk and honey sweet aroma of gardenia.
After a sip, the faint aroma of gardenia sprang into the nose with the wind.
Former objects are handmade
Gardenia Oolong
Gardenia into the tea bone, fresh and transparent
There is a milky fragrance, there is a honey fragrance
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The gardenia oolong process is similar to the Fuzhou jasmine kilning process, but it is more complex than jasmine tea.
Because the flower buds of gardenia are slightly acidic and the calyx has a bitter taste, the calyx and flower buds need to be removed by hand during production, leaving only the white petals for tea.
Gardenia Oolong is rare in the market because of the complex kilning process, time-consuming and laborious resulting in high production costs.
Another reason is that there are almost no gardenia fields now, and there are fewer tea people who can do this craft.
The gardenia used in this kiln is a wild gardenia flower from Anxi Xiping.
Gardenia has small leaves and large leaves, and most of the gardenia flowers we usually see are small gardenia flowers of shrubs, but this time we encountered on anxi tea mountain, which is "the blossoming of one tree and one tree".
According to the locals, these gardenia trees are 40 or 50 years old, and they also bloom large flowers.
The ideal state of the flowers used in the kilning is that the buds are ripe and open at the beginning of the day.
When picking, it should be gently handled to avoid squeezing the petals to cause discoloration and affecting the quality of the floral fragrance.
The flowers are treated to remove the peduncles and trays, leaving only the petals and peduncles and spread out in a clean, cool place.
The tea master selected the tea blank in advance for this flower event, and the traditional charcoal roasted iron Guanyin, which has been aged for 3 years, the aroma of chen tea is introverted, it does not rob the floral fragrance, the tea is stable and peaceful, and it is also conducive to storage.
Following the traditional craftsmanship, the Tieguanyin layer is layered, the gardenia layer is layered, and the new flower and the old tea, the new incense and the chen fragrance collide.
The "vigor" of the floral fragrance is inhaled by the old tea, and the "thick and calm" of the old tea is incorporated into the new flower, repeated several times, so that the aroma of the tea and the flower penetrates into each other.
100 kg of tea, 70 kg of fresh gardenia, 15 to 16 hours. Ten thousand gardenias for tea bones, it is difficult to think of incense.
On the second day, the dead flowers need to be picked, dried and dried for three or four days. A second Titian is required.
100 pounds of tea leaves and then 5 pounds of gardenia flowers to Titian, camellia fusion for three hours, and then manually pick out the flowers one by one...
The whole process of kilning takes about 6 days to drink the handmade gardenia oolong with floral aroma into the tea bone.
After witnessing the brief bloom of gardenias, they in turn entrusted the floral fragrance to the tea, and then together with the tea aroma, they became a wisp of fragrance between people's lips and teeth.
Can be hot foam, can be cold soaked, a pot of bubbles, full of fragrant.
(1) Hot foam
It is recommended to use a standard lid bowl, throw 6 to 8g of tea, brew in boiling water, the first three can be brewed immediately, and the subsequent soaking time can be extended or shortened according to their own taste.
(2) Cold soaking
Take 5 to 6g of tea leaves, put them in a cup, add about 500ml of pure water, refrigerate for about 2 hours (when the amount of water is small, the amount of tea can be halved).
The cold brewed tea soup is fresh and sweet, with a faint gardenia fragrance and honey aroma, and can also feel the obvious coolness after the entrance, sweeping away the hot summer atmosphere.
Compared with those flowers that no one hears from blooming to thanking to turning into dust, the life of gardenia is timeless. She blooms and plucks quickly, but in the long time of craftsmanship, she sprinkles a long and long fragrance.
I think that it is not only the comfort of the sip, but also the endless romance.