Blooming Tea

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Discover the World of Blooming Tea : Nature's Artistic Infusion
- Description
- Cultural
- Benefits
- Preparation
Blossoming Tea: Technical Composition and Properties
Blossoming teas represent a specialized category combining Camellia sinensis leaves with selected flowers into hand-tied preparations. These artisanal creations often utilize high-grade green or white tea leaves as their base, complemented by edible flowers chosen for both visual display and flavor contribution.
Material Selection and Processing
Tea leaf selection focuses on young, tender leaves capable of withstanding multiple infusions. Processing requires precise humidity control during hand-tying to maintain leaf integrity. Flower selection prioritizes both aesthetic presentation and flavor compatibility with base tea characteristics.
Production Methods
Hand-tying techniques require specific temperature and humidity controls during production. Each bundle undergoes careful shaping to ensure proper unfurling during steeping. Quality control includes visual inspection, density testing, and steeping verification. Production parameters affect final presentation and infusion characteristics.
Technical Properties
Base tea leaves provide caffeine content ranging from 15-50mg per serving depending on variety. Oxidation levels of tea leaves influence final flavor development and compound preservation. Flower components contribute additional compounds affecting aroma and flavor profiles. Multiple infusion capability requires specific processing parameters.
Storage and Handling
Temperature control below 21°C preserves both tea and flower components. Humidity levels below 60% prevent degradation and maintain unfurling properties. Light protection prevents photochemical deterioration of sensitive compounds. Proper packaging maintains structural integrity during transport and storage.
Traditional Compositions
Classic green tea bases provide fresh, vegetal notes complementing floral elements. White tea bases offer subtle sweetness enhancing flower characteristics. Black tea variations provide robust bases supporting stronger floral components.
Flower Selections
Jasmine flowers contribute distinctive aroma and flavor compounds. Globe amaranth provides visual appeal and subtle flavor notes. Lily varieties offer both aesthetic and aromatic properties. Osmanthus adds characteristic sweetness and golden color.
Specialty Variations
Multiple flower combinations create complex visual displays. Tea grade variations affect steeping performance and flavor development. Processing methods influence unfurling characteristics and infusion patterns.
Regional Styles
Chinese preparations traditionally utilize specific flower combinations. Taiwanese styles incorporate local flower varieties. Modern interpretations explore new flower and tea combinations.
Seasonal Collections
Spring harvested tea leaves provide optimal tenderness. Summer flowers offer peak visual characteristics. Autumn variations incorporate chrysanthemum varieties. Winter selections feature preserved flower components.
Base Tea Properties
Green tea components provide characteristic antioxidant compounds including catechins. White tea bases contribute high levels of polyphenols. Black tea variations offer theaflavin and thearubigin compounds.
Floral Contributions
Jasmine flowers provide specific aromatic compounds affecting both taste and aroma. Globe amaranth contributes unique polyphenols. Lily varieties add distinct flavor compounds and traditional properties.
Combined Effects
Synergistic interactions between tea and flower compounds create unique profiles. Processing methods preserve both tea and flower components. Multiple infusion capabilities maximize compound extraction potential.
Caffeine Profiles
Green tea bases provide moderate caffeine levels. White tea variations offer lower caffeine content. Black tea bases contribute higher caffeine levels. Flower components remain caffeine-free.
Antioxidant Properties
Combined tea and flower materials provide diverse antioxidant compounds. Processing methods preserve active component integrity. Multiple infusions extract different compound ratios.
Production Parameters
Tying temperature: 20-25°C
Humidity control: 60-70%
Drying parameters: 25-30°C
Storage temperature: Below 21°C
Steeping Requirements
Water temperature: 80-85°C for green base
First infusion: 3-4 minutes
Subsequent infusions: 4-5 minutes
Maximum infusions: 3-4
Quality Control
Visual inspection standards
Density parameters
Unfurling verification
Compound testing
Storage Controls
Temperature limits
Humidity restrictions
Light protection
Packaging specifications
Testing Methods
Caffeine analysis
Antioxidant testing
Microbial verification
Sensory evaluation
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