Blooming tea

Blooming tea or craft flower tea, also known as art tea, special craft tea, refers to the tea and edible flowers as raw materials, after shaping, bundling and other processes to make the appearance of different shapes, when brewing, can open up in the water in different forms of modeling flower tea.

Classification

According to the dynamic artistic sense when the product is brewed, it is divided into three categories.

1、Blooming type craft flower tea

Craft flower tea with flowers slowly blooming in the tea when brewing.

2、Lifting type craft flower tea

Craft flower teas in which the flowers in the interior of the tea leap up significantly when brewing.

3、Fluttering type craft flower tea

Craft flower tea with tiny flutters floating up from the tea and then slowly falling down when brewing.

Brewing Method

1. Take a craft flower tea and place it in a clear tall glass.

2. Fill the clear tall glass of the craft tea with 150 ml of boiling water.

3. Wait for the craft flower tea to slowly bloom and enjoy the craft flower tea blooming in the water while you sip the taste of the craft tea combined with the flower.

Production method

The raw material used is 1 bud and 2~3 leaves of small and medium leaf varieties. The fresh leaves are first 'drawn' indoors, and the tea body is pinched with the left thumb and forefinger, and the leaves are peeled off with the right thumb and forefinger to separate the buds from the leaves system. The production steps are: 1, making tea billets. Make 3 kinds of tea blanks, namely yellow tea, black tea and green tea. The method of making tea billets is the same as that of ordinary black, yellow and green tea. 2, tea tying system. 3 kinds of tea billets are made separately, the buds and leaves are straightened and the tops are aligned. Use about 30 yellow tea bud cores at 1.8cm tied with steamed white cotton thread, put 1 layer of black tea leaves on the periphery of yellow tea, 2cm tied with thread, then wrap 1 layer of green tea leaves on the periphery of black tea, tied with thread. The bottom is cut flat with scissors, turned flat along the middle and placed in the tea tray to be baked. 3, drying. Drying with a cage or electric oven, bake at a fire temperature of 110 degrees Celsius for 40 minutes, spread out and cool, and then re-bake after 1 hour, re-bake at a temperature of about 80 degrees Celsius, bake until dry enough.