How to Make Jasmine Green Tea Using Chinese Traditional Scenting Process?

Jasmine green tea scenting process is divided into two types: traditional scenting process and humidification scenting process. The two processes have their own process flow and scenting principles.

 

Before the 1990s, traditional processing techniques were used to scent Jasmine green tea. The processing technology theory believes that the aroma absorption effect of tea dhool during the scenting process of scented tea is physical adsorption. When the water content of tea dhool is high, its effect on the aroma will be the adsorption capacity decreases. When the water content reaches 18%~20%, its adsorption performance is equal to zero. Therefore, the key to the traditional scenting process is to reduce the water content of tea dhool as much as possible so that the adsorption capacity of tea dhool can be maintained. In the traditional scenting process of Jasmine green tea, the water content of tea dhool before and after scenting must be strictly controlled.

LBTEAS Jasmine Green Tea, with its tea fragrance and jasmine fragrance blending together, has the reputation of “the supreme taste of jasmine, which is ranked as the best fragrance in the world”. The production of LBTEAS Jasmine Green Tea has very strict requirements, such as when is the best time for flower buds and when is the most suitable time for scenting. Each process is a strict test for the tea maker.

What is the traditional Chinese jasmine green tea scenting process?

The traditional scenting process of Jasmine green tea is relatively complicated, including tea dhool processing, fresh flower processing, tea flower mixing, static scenting to dissipate heat, collecting and continuing scenting, flower removal, re-firing and drying, etc. This process is one scenting.

 

In order to improve the aroma quality of mid-to-high-end Jasmine green tea, tea dhool needs to be scented one or more times after completing one cycle, that is, multiple scenting processes. Generally, high-end Jasmine green tea needs to be processed 4-7 times, mid-range tea needs 2-3 times of customization, and low-end tea needs to be scented once, or half of it is scented with fresh flowers and the other half is pressed with scented jasmine flower residues, and then blended. Finally, it is processed by jacquard, piled, and packed.

How many steps are required to make jasmine green tea using the traditional scenting process?

Tea dhool processing

Tea dhool processing mainly involves re-firing and drying tea dhool and cooling it to achieve moisture and temperature control of the tea dhool. During re-firing, the air temperature at the inlet of the dryer is generally 120~130℃, the leaf thickness is 2cm, and it takes about 10 minutes to meet the moisture requirements, and the quality of the tea will not be affected.

 

The temperature of tea dhool after re-firing can be as high as 80~90℃, so it must be spread out to cool down and dissipate heat to lower the temperature of the tea dhool. The traditional process requires that the temperature of tea dhool should be 1~3℃ higher than room temperature before scenting. Therefore, the tea dhool can be scented when its temperature after cooling down drops to 1~3℃ higher than room temperature and is relatively stable. Cooling is now generally done quickly on special cooling equipment, or it can be cooled naturally. The control of re-firing temperature and cooling degree has a direct impact on the quality of the finished tea.

Fresh flower processing

The flowers used to scent Jasmine green tea are mainly jasmine flowers, and a small amount of white orchid is also used as a base. Jasmine flowers are usually harvested from buds in the afternoon, but the release of jasmine fragrance begins after the buds open. Therefore, they need to be properly processed to mature and open in order to release aroma compounds. Processing measures include spreading flowers, piling flowers, and screening flowers, etc., which should be promoted as evenly and timely as possible to protect the quality of flowers, and remove green buds and impurities.

Spreading flowers and stacking flowers are mainly to control the temperature of flowers. If the temperature cannot be lowered or raised in time, corresponding measures can be taken. For example, when spreading flowers, you can open the doors and windows of the flower spreading workshop, or use an exhaust fan to speed up indoor air circulation.

White orchid base

Add a certain amount of white orchid before mixing Jasmine green tea or during the production process, which is called base, to increase the aroma concentration of Jasmine green tea and improve the flavor. White orchid base is a unique process in the Jasmine green tea scenting process.

Tea and flowers mixing

Mix the tea dhool to be scented and the processed jasmine flowers evenly according to the specified flower matching amount, and then pile them into a scenting pile that meets the technical requirements, or place them in a scenting box and let them stand. This is called tea and flower mixing.

Static flower scenting

Static flower scenting refers to the process of leaving the camellia to stand after mixing. During the static flower scenting process, the tea dhool absorbs the volatile aroma compounds released by the jasmine flowers. In addition to pile scenting and box scenting, static flower scenting can also be achieved using flower scenting machines, mainly crane-type flower scenting machines, louver-type flower scenting machines, multifunctional three-dimensional flower scenting machines and other operating machines. The uniformly mixed camellia mixture is transported to the flower scenting machine for static flower scenting.

Flowering heat dissipation

Flowering heat dissipation means that during the flowering process, when the temperature of the pile reaches the set level, the pile is opened to ventilate and dissipate heat, so as to lower the temperature of the pile.

 

During the process of static scenting, the jasmine flowers continuously release carbon dioxide and heat due to their respiration, so the temperature of the pile gradually rises. The increase in pile temperature is conducive to the release of jasmine aroma and the adsorption of aroma compounds by tea dhool within a certain range. However, if the pile temperature is too high, it will damage the vitality of the fresh flowers and even make the jasmine flowers wither and produce odor, resulting in the deterioration of the quality of the scented tea. Therefore, when the pile temperature reaches a certain level, it is necessary to dissipate the heat of the flowers.

Collecting and continuing to scent

Collecting and continuing to scent means that after the flowers are cooled, the temperature of the pile drops to the set temperature, and the flowers are collected and left to stand. After the flowers are cooled, the temperature of the blanks is lowered, the jasmine peanut machine recovers, and the aroma compounds can continue to be released. In order to make full use of the fragrance of the flowers, the flowers must be collected and scented after cooling.

Picking up flower

Picking up flower refers to the process of separating tea dhool from flower residue when the scenting reaches the right level. Generally, the scenting lasts for 5-6 hours after the flowers are fully scented, and most of the jasmine aroma substances have evaporated and been absorbed by the tea dhool. At this time, the petals of the flowers are in a state of “chicken skin wrinkles” and the color changes from white to slightly yellow. The fresh fragrance disappears, and the flowers have almost lost their ability to emit fragrance, and the process is complete.

Reheating and drying

The wet tea dhool after the flower is picked up should be baked and dried in time. During the scenting process, tea dhool absorbs a lot of water from the flowers while absorbing aroma compounds. The water content of tea dhool increases from 4%~5% to 12%~18%. It needs to be re-fired and dried in time to prepare for scenting or flower picking.

Transfer scenting

After completing a scenting process, the scented tea is made by repeating the above procedure for several times. This transfer is called “transfer scenting”.

Embossing

Embossing refers to using the flower residues from jacquard or high-grade scenting such as the fourth scenting to mix with low-grade tea dhool and scenting to remove the rough and old smell of low-grade tea dhool. The embossing time should be 5-6 hours. If the time is too long, it is easy to produce a “cooked and stuffy smell”, which is not good for quality.

Jacquard

The purpose of jacquard is to use a small amount of high-quality jasmine flowers to scent the tea again in the final stage of scenting, so as to enhance the surface aroma of the jasmine tea and improve the freshness of the scented tea.

Even stacking and packing

The products after jacquard processing have completed the scented tea production process and met the quality requirements of scented tea products. Therefore, the products after jacquard processing should be evenly stacked and packed in time.

 

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