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Detailed Explanation of the Production Methods and Techniques of Honeysuckle Tea

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Honeysuckle tea is a new type of health tea. The tea liquor is fragrant, sweet and refreshing, and it sells well in domestic and international markets. Drinking this tea regularly has the effects of clearing heat and detoxifying, promoting meridian circulation and activating collaterals, and caring for the skin and beautifying the appearance. Its simple production method is introduced as follows: 1. Preparation of the tea base. Honeysuckle tea uses refined green tea base as the main material, accounting for about 90%. Fresh tea leaves picked as one bud and two leaves or one bud and three leaves are used as raw materials, and the tea base is made according to the new green tea production process of "high-temperature de-enzyming, rapid rolling, and complete roasting," requiring the tea strips to be tightly rolled, the leaves to be tender

Honeysuckle tea is a new type of health tea. The tea liquor is fragrant, sweet and refreshing, and it sells well in domestic and international markets. Drinking this tea regularly has the effects of clearing heat and detoxifying, promoting meridian circulation and activating collaterals, and caring for the skin and beautifying the appearance. Its simple production method is introduced as follows:

1. Preparation of the tea base. Honeysuckle tea uses refined green tea base as the main material, accounting for about 90%. Fresh tea leaves picked as one bud and two leaves or one bud and three leaves are used as raw materials, and the tea base is made according to the new green tea production process of "high-temperature de-enzyming, rapid rolling, and complete roasting," requiring the tea strips to be tightly rolled, the leaves to be tender, and the moisture content to be below 5%, while removing old leaves, tea stems and impurities, and sifting out tea dust.

2. Harvesting of honeysuckle. Summer is the harvest period for honeysuckle. When the flower buds turn from green to white and the upper part swells, pick the unopened buds before 9 a.m. on a sunny day (while the dew has not yet dried). At this time, the fragrance of the flowers is the strongest, and it also helps maintain the color of the flowers.

3. Aroma absorption by the tea base. Prepare materials in the ratio of 5-6 kg of fresh honeysuckle for every 10 kg of tea base. Depending on the amount of fresh flowers, evenly divide them into several mesh bags (sewn from nylon screen cloth) and spread them flat. Place the tea base and flower bags in layers in a clean wooden box, that is, put in a layer of tea, then a bag of flowers, then another layer of tea, and seal the mouth of the container tightly to let the tea absorb the aroma. After 2-3 hours, take out the flower bags from the container, take out the tea base and mix it evenly, then place the tea base and flower bags in layers in the container again for a second aroma absorption, and then take out the tea and flower bags.

4. Drying and packaging. Pour the honeysuckle into a baking tray and dry it at 40°C; or spread it in a mesh sieve and burn medicinal sulfur below the sieve for 2-3 minutes (until smoke is visible above the sieve), then air-dry it to prevent the honeysuckle from discoloring. At the same time, re-bake the tea base until dry and cool it for 24 hours. Mix at a ratio of 90% dry tea and 10% dried honeysuckle, and seal and package it in composite film bags according to weight specifications. This is the finished tea.

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