Brewing methods and techniques of honeysuckle tea

1 90% of the tea is used as the main material for the preparation of Jinyinhua tea The fresh tea with one bud and two leaves or one bud and three leaves is made into dry tea according to the processing method of green tea, and the water content is required to be no more than 4% (the leaves are turned into powder by hand, and the stems are broken by hand), and the old leaves, broken leaves, leaves and impurities shall be removed 2 Honeysuckle is harvested from May to July During this period, when the flower bud changes from green to white, the upper part expands, and the lower part is blue, the honeysuckle can be harvested If there are flowers that are already open, they should also be gathered together Within a day, they should be picked before 9 a.m At this time, the dew is not dry, which will not hurt the immature flower bud, and the fragrance of the flower is the strongest, which is also convenient to maintain the original color 3 Tea Aroma Absorption: place the dried tea and honeysuckle fresh products in a container that can be sealed, that is, one layer of tea and one layer of honeysuckle (the honeysuckle must be spread in the gauze bag), and seal the container mouth with a lid After that, every 2-3 hours, the honeysuckle is put forward, the tea leaves are mixed well, and then the second time, the separation layer between the tea and the honeysuckle is spread In this way, the tea can absorb the fragrance of honeysuckle IV after the scented tea is prepared, the honeysuckle is put forward to be exposed to the sun When the honeysuckle is rubbed into powder by hand, it can be evenly mixed with the scented tea in the proportion of 1:10, and the final weighing package is the finished product Honeysuckle must be dried in the sun, not drying, otherwise it is difficult to maintain the original color The flower tea made by the above method can achieve the effect of good color, fragrance and taste.