The process of making flower tea involves the organic combination of floral fragrance and tea adsorption. When the concentration of floral molecules released by the flowers is greater than the concentration of other gas molecules on the surface of the tea, the tea will adsorb a large amount of floral molecules released by the flowers. For example, jasmine green tea.
Tea is an organic substance, and its adsorption capacity increases with the increase of tea moisture content. The enhancement of tea adsorption capacity is mainly due to the change in polarity of large molecular substances in tea caused by moisture, which increases the affinity between surface molecules and aromatic molecules in tea.
The fermentation process of flower tea is the process in which tea leaves reach adsorption equilibrium in a high concentration aromatic molecule environment. The fermentation of flower tea is to maximize the adsorption capacity of tea leaves, maximize the fragrance releasing ability of flowers, and achieve the best adsorption balance.
