Flower Appreciation
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Peony Whole Flower Tea
According to the chemical determination results of peony petals and pollen by the Chinese Academy of Sciences, peony petals and pollen contain a variety of nutrients that are beneficial to the human body.
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According to the chemical determination results of peony petals and pollen by the Chinese Academy of Sciences, peony petals and pollen contain a variety of nutrients that are beneficial to the human body. Among the 13 kinds of amino acids, 8 kinds are needed by the human body, and peony flowers are used to make tea, which is rich in nutrition. The roots, stems, leaves, flowers (petals, pollen) and seeds of peony contain 16 kinds of amino acids and nearly 20 kinds of trace elements. The total content of amino acids is 14.24%, of which threonine, valine, methionine, isoleucine, leucine, phenylalanine and lysine, which are essential to the human body, account for 4.632%.
In addition, it also contains a variety of vitamins (VB6, VC, VD, VE, VK), a variety of sugars (xylose, L arabinose, glucose, fiber sugar, etc.) and flavonoids.
Reminder: The taste of peony flower is slightly natural, adding rock sugar can make the taste of the tea more luscious.
The process of peony whole flower tea:
1. The peonies used are all picked in full bloom, carefully selected to remove those with stains or incomplete and plump petals;
2. After picking, the whole flower needs to be cleaned, dried, dehydrated, stripped, degreased, and dried within 24 hours.
3. Carry out the processes of kneading, shaping and enhancing fragrance;
4. Core technology "petal peeling and membrane separation technology and degreasing treatment technology"; "micro-drying and original ecological active substance preservation technology"; "biological treatment technology for peony tea fragrance preservation". These three items can remove the disulfides and vegetable fats on the surface of the petals, and retain the main nutrients of peony tea, such as peony flavonoids, paeonol, peony plant polysaccharides, etc. to the greatest extent.
brewing method:
1. Take out a peony whole flower tea for later use;
2. Boil mineral water or pure water, and scald the tea set (use glass tea set, which can keep the original taste and have more ornamental value);
3. Put the whole scented tea into a teapot with residual heat, brew the stamens of the whole scented tea with 85-95 ℃ mineral water or pure water until the peony flower slowly blooms in the cup, and drink it after simmering for 3 minutes.
Drinking method:
1. Smell: The fully bloomed peony flower tea exudes a light peony natural flower fragrance;
2. Taste pollen: taste the glutinous fragrance of pollen in the first tea in the tea fragrance;
3. Taste the stamens: Taste the sweetness of the stamens in the aroma of Erdao tea, with a slightly pungent and slightly bitter aftertaste;
4. Taste the petals: the three courses of tea taste the elegance of the petals in the tea fragrance, and the aftertaste is sweet and slightly sweet;
5. Taste level: four-course and five-course tea taste the layered sense of tea fragrance, the so-called tea has five flavors and a long aftertaste;
6. Rock sugar, wolfberry, honey, etc. can also be added to adjust the taste when drinking.
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