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Scented Tea

花匠小妙招
2024-11-18 13:50

Scented TeaView Translation

Traditionally, scented tea is made from different types of finished tea leaves that are scented slowly with different fresh flowers to absorb aroma and flavor. Most scented tea won’t be sold with the flowers themselves, the tea has already absorbed the aroma during the slow processing. Chinese tea makers describe good scented tea as having a floral aroma absorbed in to its “bones.” Tea has a character of slowly absorbing any flavor and aroma around, meaning quality scented tea will take at least 2-3 weeks to fully absorb the scent. For high quality scented tea, the tea must be scented with fresh flowers for hours at a time, multiple times. After being scented each time, the tea master must be very patient to remove the moisture that has been absorbed in to the tea from the fresh flowers. Modern scented tea, also called flavored tea, is mixed with different dried flowers and dried fruits. These inclusions do not have much scent on their own, so the makers of flavored tea have to spray the tea mixture with essential oils to give it an aroma. Our scented tea is made with traditional methods, using fresh only flowers. History of Scented Tea Early spring teas will be made in to green tea to be stored in a cold warehouse until fresh flowers are ready for scenting.Scented teas were invented in the Tang Dynasty (618-907). In that time, people would compress fresh leaves to make highly concentrated tea, and scent it with Long Lao (a blend of herbs) to give it a strong aroma. In the early Song Dynasty (960-1279), tea culture changed to appreciate pure tea without the addition of flowers and spices. In late Song Dynasty, around the 12th century, scented tea made its return in the form of jasmine and osmanthus tea from the region that is now Guangdong Province. This is the earliest record of jasmine tea. In the Ming Dynasty (1368–1644), tea scholar Gu Yuan Qing, in his tea book “Cha Pu,” mentioned jasmine, rose, orange flower, gardenia, osmanthus, and plum blossom, etc to scent with tea. The ratio of tea to flowers was 3 parts tea to 1 part flower, as not to overpower the tea’s flavor. He also mentioned lotus tea made by placing tea leaves in a newly opened lotus flower then slowly drying it to absorb the lotus scent. At the end of the Ming Dynasty, zhu lang flower, dai dai flower were the most popular flowers to scent with. Jasmine tea was also produced in Ming Dynasty, but in very small quantities. Jasmine tea was mentioned in this time as a medicinal herb because it is regarded by Chinese medicine as an herb with balanced character, neither cooling or warming, but helpful in balancing chi. It was used for treat dry skin and tense muscles. By the 1850’s, Jasmine tea became very popular in northern China. At the time, it was very difficult to keep tea fresh during a long trip into the north. Jasmine tea’s sweet aroma not only maintained its character in transit, but also preformed well when steeped in the north’s highly alkaline and mineral dense water. It should be noted here that jasmine flowers are not originally from China. Around 304 AD, during in Jin Dynasty, the jasmine flower is mentioned as an import from central Asia. Jasmine flowers were first propagated in the warm Yunnan, Guangdong, and Fujian Provinces. Much later, around 1880, out reaction to jasmine tea’s surge in popularity during the Qing Dynasty, Taiwan and Sichuan began producing their own jasmine flowers from bushes transplanted from Fujian. Since that time, Sichuan Province has grown to be one of the largest centers of jasmine tea production in China, alongside Fujian Province. Despite Fujian and Sichuan being the centers of Jasmine tea production, in the time since World War II, the production of jasmine flowers for jasmine tea has moved to warmer provinces. The country’s largest jasmine fields are now in Guangxi Province. Many jasmine tea producers in Fujian will transport their tea leaves to this region for the scenting process since jasmine flowers will only stay fresh for about nine hours. Yuan Jiang County in Yunnan Province also has developed large jasmine flower fields. It is warmer in this region, so fresh jasmine flowers can be picked as early as March (other regions don’t harvest until May). Each jasmine growing area has different varieties of jasmine flowers, and since there are these different varieties can sent different grades of teas, there is a very wide range of possible flavors in jasmine tea. Our company carries different grades of jasmine tea and one rare tea that is scented with orchid. These are a great place to start if you would like to drink something other than pure tea leaves. If you’d like to make a blended flower tea of your own, you can try some of the following recipes: Use 1/2 Tbs of Monkey Picked wulong tea with 1 tsp osmanthus flower; 1 Tbs Da Fo Long Jing (Dragon Well) with 1 tsp osmanthus; 1 Tbs Gong Fu with 7 pieces of rose buds; 1 Tbs home store puer tea with 1/2 tsp chrysanthemum buds. This can be a great way to experiment with blending some of your favorite herbs and fruits with teas, and this way you can personally control your quality of tea, flowers, fruit, and other inclusions.

Scented TeaView Translation

Scented tea, also known as the fumigated tea, or fragrant floral tea. The basic tea is fumigated with flowers to extract its essence. Scented tea is mainly produced in Fujian, Guangxi, Yunnan, Sichuan and Zhejiang provinces. History has recorded the adding of camphol to tea as early as the early Song Dynasty. Though it cannot be considered as genuine scented tea, adding flavor to the tea could be considered the nascent stage of the scented tea. Fumigating tea with jasmine originated from the Song Dynasty. There were records of fumigating tea with orange peel or lotus in the Ming Dynasty. During the rein of Emperor Xianfeng of the Qing Dynasty, scented tea was mass produced.

Scented Tea Whitening Cream GelView Translation

The product contains pure plant water supplement factors, scented tea extract, aloe essence, vitamin B5 and other active elements, which can quickly supply dry skin with water, effectively uniform the skin color, andmake the tired skin revitalized and porcelain-like sparkling.