A kind of folded petal gardenia tea and its preparation method and application

Abstract

The invention provides a processing method of folded petal gardenia tea, comprising the following steps: A) picking gardenia petals, and retaining stamens and receptacles on a gardenia tree; B) spreading fresh flowers to cool; and re-firing tea bases; C) mixing the treated fresh flowers with the re-firing tea bases, and letting them stand for scenting, and using reserved tea bases to cover the surface after the pile is built; D) dissipating heat through the flowers and collecting the piles for continued scenting according to the pile temperature; E) when 80% of the fresh flowers turn yellow, the water content of the tea bases reaches 23-26%, and the flowers are dried. The overall process makes the gardenia tea have high freshness, lasting flower fragrance, sweet and mellow taste, and soup fragrance, and a supporting application plan is proposed to broaden the application field of the product.

Description

Technical Field

[0001] The invention relates to the technical field of tea making, in particular to a folded-petal gardenia tea and a preparation method and application thereof. Background Art

[0002] Gardenia is distributed in Hubei, Sichuan, Jiangxi, Fujian and other places in my country. Its fruit can be used as traditional Chinese medicine, and its flowers usually bloom from April to October. Gardenia tea is one of my country's traditional teas. Because of its strong and high aroma and mellow and refreshing taste, it is considered an ideal drink for heatstroke prevention and cooling in hot seasons. In addition, in recent years, tea made from gardenia tea has remained popular in the new tea beverage field, making gardenia tea more and more popular among consumers.

[0003] The processing of gardenia tea utilizes the characteristics of fresh flowers releasing fragrance and tea leaves absorbing fragrance. The characteristic of fresh flowers releasing fragrance is that fresh flowers release essential oils under suitable temperature and humidity conditions; while the characteristic of tea leaves absorbing fragrance is divided into two categories: physical adsorption and chemical adsorption. Physical adsorption is the adsorption phenomenon between gaseous molecules and solid surface molecules produced by van der Waals force, while chemical adsorption is the phenomenon that certain atoms or ions in aqueous solution combine through hydrogen bonds to form a relatively stable complex.

[0004] The current process flow of gardenia tea processing is tea base and fresh flower processing, tea flower mixing, flower heat dissipation, pile collection and continued scenting, and flower drying. Existing patent research usually only adjusts a certain process (and the pile height is low, the water content of the flower is low, and the pile temperature is high), and the whole flower is picked. Some of them have special requirements for equipment, and the characteristics of fresh flowers exhaling fragrance and tea leaves absorbing fragrance cannot be fully utilized, which limits the quality and benefits of the final product. For example, the application number CN 1066106885 A is a method for preparing gardenia tea, and the flower dryer needs to be pre-treated for 20 hours. Although the aroma quality is improved, the time and energy costs are greatly increased; for example, the application number CN 110279020 A is a method for preparing gardenia tea and its processing method, and fresh flowers need to be picked and pre-treated to remove the pedicels, which increases the process and reduces the income from the subsequent fruiting of gardenia flowers. In addition, there is no research on the application methods of gardenia tea in the current patents on gardenia tea processing, which has restricted the richness of the taste of gardenia tea and the promotion of the product. Summary of the invention

[0005] In view of this, the technical problem to be solved by the present invention is to provide a kind of folded-petal gardenia tea. The folded-petal gardenia tea provided by the present invention has specific aroma components and good sensory organs.

[0006] The present invention specifically relates to a processing method of folded petal gardenia tea, and also relates to an application scheme of a product obtained by the method. Using gardenia petals for scenting processing is different from picking whole flowers, and the prepared gardenia tea has high freshness, lasting flower fragrance, sweet and mellow taste and soup aroma. At the same time, a supporting application scheme is proposed to broaden the application field of the product.

[0007] The present invention provides a processing method of folded-petal gardenia tea, comprising the following steps:

[0008] A) Pick the petals of gardenia and keep the stamens and receptacles on the gardenia tree;

[0009] B) Spreading the fresh flowers to cool; re-firing the tea leaves;

[0010] C) Mix the processed fresh flowers with the re-fired tea leaves, let them stand for scenting, and after the pile is built, use the reserved tea leaves to cover the surface;

[0011] D) According to the temperature of the pile, heat is dissipated through the flowers and the pile is collected for further storage;

[0012] E) When 80% of the fresh flowers turn yellow, the moisture content of the tea leaves reaches 23-26%, and the flowers are dried.

[0013] The processing method of the folded petal gardenia tea provided by the invention firstly picks the gardenia petals, and keeps the stamens and the receptacle on the gardenia tree. The picked gardenia petals are preferably packed in a breathable mesh bag and transported to a processing site.

[0014] The tea leaves are re-fired: the air inlet temperature of the dryer is 90-100°C, so that the moisture content of the tea leaves reaches 5.5%-6.5%, and then cooled. When the temperature of the tea leaves reaches 30-40°C, scenting is carried out.

[0015] In some embodiments of the present invention, the air inlet temperature of the dryer is 90° C., 95° C. or 100° C.; or a range between any two of the above.

[0016] In some embodiments of the present invention, the moisture content of the tea leaves is 5.5%, 6.8%, 6%, 6.5% or a range between any two of the above.

[0017] Flower processing: After arriving at the factory, the flowers should be spread out to cool in time, with a thickness of 15 cm, so that the moisture on the surface of the flowers can quickly dissipate. Mechanical ventilation can be used to remove field heat and moisture when necessary. The time from entering the factory to scenting the flowers should not exceed 3 hours.

[0018] Mix the processed fresh flowers with the re-fired tea leaves, let them stand to scent the flowers, and after the pile is built, use the reserved tea leaves to cover the surface.

[0019] Mix the processed fresh flowers with the re-fired tea leaves and place them to scent the flowers; the height of the pile is 60cm, and the weight of the reserved tea leaves used to cover the pile after the pile is built accounts for 5% of the weight of the whole pile of tea. When the temperature is below 25℃, the pile temperature should be increased by covering.

[0020] In some embodiments of the present invention, the mass ratio of scented tea leaves to fresh flowers is 1:0.6.

[0021] According to the temperature of the pile, heat is dissipated through the flowers and the pile is collected for further storage:

[0022] Heat dissipation through pipes: Let the tea leaves stand for 10 hours. When the pile temperature reaches 40℃ for more than 5 hours, heat the leaves through pipes. The thickness of the pipes should be 25 to 35 cm. This will allow the tea leaves to return to room temperature and be evenly and transparently ventilated.

[0023] Collect the pile and continue to smell: When the pile temperature drops to 35℃, collect the pile and continue to smell. The total smelling time shall not exceed 36h.

[0024] When 80% of the fresh flowers turn yellow, the moisture content of the tea leaves reaches 23-26%, and the flowers are dried:

[0025] In some specific embodiments of the present invention,

[0026] When 80% of the fresh flowers turn yellow, the moisture content of the tea leaves reaches 23-26%, and the flowers are dried. The air inlet temperature of the dryer is 110-120℃, the thickness of the leaves is 2cm-3cm, and the drying time is about 10 minutes.

[0027] The moisture content of the roasted tea leaves waiting to be scented is controlled at 6% to 7%, and the moisture content of the finished product is controlled at ≤7 to 8%.

[0028] The invention provides a folded-petal gardenia tea, which is obtained by processing according to the processing method described in the above technical scheme.

[0029] The aroma components of the folded-petal gardenia tea of ​​the present invention include ocimene, acetic acid, 2-phenylethyl ester, linalool, 3-hexen-1-ol acetate (Z)- and methyl benzoate.

[0030] The experimental results show that the floral aroma substances of the process of the present invention, such as linalool, 3-hexen-1-ol acetate (Z)-, and methyl benzoate, have higher OAVs; at the same time, ocimene and acetic acid, 2-phenylethyl can be specifically adsorbed, which is the reason why it has a good sensory score and achieves a good technical effect.

[0031] The invention provides a folded-petal gardenia tea product, the raw materials of which include the folded-petal gardenia tea described in the above technical solution.

[0032] The product of the present invention includes food or health care products; the type of the food of the present invention is preferably a beverage. The present invention does not limit the specific ingredients of the above-mentioned food, which can be conventional ingredients in the food field.

[0033] The invention provides a petal-folded gardenia tea beverage, the raw materials of which include fresh milk, base milk, syrup, tea soup and ice cubes;

[0034] The method for preparing the tea soup comprises: distilling and extracting the folded-petal gardenia tea obtained by the processing method described in any one of the above technical solutions to obtain.

[0035] In one specific embodiment of the present invention, the preparation method of the folded-petal gardenia tea beverage comprises:

[0036] (1) Tea soup extraction: The tea soup is extracted with 80°C distilled water for 10 min, and then ice cubes are added. The optimal mass ratio of the three is tea leaves: distilled water: ice cubes = 1:25:15.

[0037] (2) Add fresh milk, base milk, 1g syrup, 1g tea and 1g ice cubes into a shaker. Stir evenly and pour into the serving cup.

[0038] The present invention creatively optimizes the system on the conventional process, has strong operability, low equipment requirements, and is easy to realize large-scale industrial production. The processed folded petal gardenia tea has high freshness, lasting floral fragrance, sweet and mellow taste, and soup fragrance, which is suitable for various application scenarios such as clear drinking and new tea drinking. Compared with the conventional method, the present invention has "two highs and one low", that is, high pile height (60cm), high water content (23-26%), low pile temperature (40°C), and the synergistic effect of the overall scheme of the above control points, so that tea leaves have a better absorption effect on gardenia essential oil, and can specifically adsorb ocimene and acetic acid, 2-phenylethyl ester, which is the reason why it has a good sensory score. At the same time, only petals are picked when fresh flowers are picked, which does not affect the subsequent fruiting of gardenia, and has good economic benefits. Further, using the new tea drinking application scheme matched with the present invention, the light milk tea is obtained, which is clear and natural with floral fragrance, and the overall taste is rich and full, and the floral fragrance is more fragrant under the background of frankincense, and has a good promotion prospect. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 A is the PCA analysis diagram of aroma substances between the traditional process and the process of the present invention; B is the difference in concentration of aroma substances between the traditional process and the process of the present invention.

[0040] Figure 2 Sensory scoring results for application experimental milk screening.

[0041] Figure 3 Sensory scoring results for the screening of experimental syrups. DETAILED DESCRIPTION

[0042] The present invention provides a folded petal gardenia tea and a preparation method and application thereof. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to achieve the same. It should be particularly noted that all similar replacements and modifications are obvious to those skilled in the art and they all fall within the scope of protection of the present invention. The method and application of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the method and application of this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0043] In this application, the term "and / or" describes the association relationship of associated objects, indicating that there may be three relationships. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural.

[0044] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution, some or all of the steps can be executed in parallel or sequentially, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0045] The numerical ranges and parameters involved in the present invention have presented the relevant numerical values ​​in the specific embodiments as accurately as possible. However, any numerical value essentially inevitably contains standard deviations due to individual testing methods. Therefore, unless otherwise explicitly stated, it should be understood that all numerical ranges or specific data used in this disclosure may have certain reasonable deviations within a certain range, for example: within 1% or 0.5%.

[0046] Some cases are recorded in the embodiments and comparative examples of the present invention, wherein the embodiments show certain implementation modes of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.

[0047] To further illustrate the present invention, a folded-petal gardenia tea, a preparation method and an application thereof provided by the present invention are described in detail below in conjunction with embodiments.

[0048] The conventional process parameters compared in the embodiment of the present invention are: a pile height of 25 cm; a water content of 16% at the time of flower formation, and a pile temperature of 48°C.

[0049] Embodiment 1: A method for processing folded-petal gardenia tea, comprising the following steps:

[0050] 1. Processing steps

[0051] (1) Fresh flower picking and tea base selection: Pick the petals of gardenia tea, keep the stamens, receptacle and gardenia tree, and pack the gardenia petals into breathable mesh bags and transport them to the processing site. The tea base for scenting is preferably green tea made by withering, rolling, rough fire and full fire, or black tea made by withering, rolling, fermentation and drying.

[0052] (2) Tea processing: The tea leaves are re-fired at a temperature of 90-100°C at the air inlet of the dryer to make the moisture content of the tea leaves reach 6±0.5%. The tea leaves are then cooled and scented when the temperature reaches 35±5°C.

[0053] (3) Flower processing: After the flowers arrive at the factory, they should be spread out to cool down in time, with a thickness of 15 cm, so that the moisture on the surface of the flowers can be quickly dissipated. Mechanical ventilation can be used to remove the heat and moisture in the field when necessary. The time from the arrival of flowers in the factory to scenting should not exceed 3 hours.

[0054] (4) Mixing tea leaves and flowers: Mix tea leaves and flowers evenly according to the proportion, and let them stand for scenting. The height of the pile is 60 cm. After the pile is built, the reserved tea leaves are used to cover the surface (accounting for 5% of the weight of the whole pile of tea). When the temperature is below 25°C, the pile temperature should be increased by covering. The mass ratio of tea leaves to flowers is 1:0.6.

[0055] (5) Heat dissipation through the tea leaves: Leave the tea leaves to stand for 10 hours. When the temperature of the pile reaches 40℃ for more than 5 hours, heat dissipation through the tea leaves. The thickness of the heat dissipation through the tea leaves should be 25 to 35 cm. This will allow the tea leaves to return to room temperature and be evenly and transparently distributed.

[0056] (6) Collect the pile and continue to smell: When the pile temperature drops to 35℃, collect the pile and continue to smell. The total smelling time shall not exceed 36 hours.

[0057] (7) When 80% of the fresh tea leaves turn yellow, the moisture content of the tea leaves reaches 25%, and the flowers are dried. The air inlet temperature of the dryer is 115℃, the thickness of the leaves is 1cm, and the drying time is about 10 minutes. After drying, the moisture content of the tea leaves to be scented is controlled at 6.5%, and the moisture content of the finished product is controlled at ≤8%.

[0058] 2. Flavor characteristics analysis

[0059] System optimization is carried out on the conventional process, with strong operability, low requirements for equipment, and easy to realize large-scale industrial production. The processed folded-petal gardenia tea has high freshness, lasting floral fragrance, sweet and mellow taste with strong soup aroma, and is suitable for various application scenarios such as clear drinking and new tea drinking.

[0060] The gardenia tea processed by conventional process and the process of the present invention was subjected to PCA analysis, and the results are as follows: Figure 1 As shown, Figure 1 A is the PCA analysis of aroma substances in the conventional process and the process of the present invention; B is the difference in aroma substance concentration between the conventional process and the process of the present invention. It shows that there is a difference between the two ( Figure 1A), and further statistical analysis of the total amount of its aroma was performed. The results showed that the aroma concentration of the scented tea made by the process of the present invention was significantly higher than that of the conventional process ( Figure 1 B).

[0061] Furthermore, the aroma components of the conventional process and the process of the present invention were analyzed, and the results showed that compared with the conventional process, the floral aroma substances such as linalool, 3-hexen-1-ol acetate (Z)-, and methyl benzoate OAV of the process of the present invention were higher; at the same time, ocimene and acetic acid, 2-phenylethyl can be specifically adsorbed, which is the reason why it has a good sensory score and achieves a good technical effect.

[0062] Table 1 Comparative analysis of aroma OAV between conventional and inventive processes

[0063]

[0064]

[0065] Example 2: Optimization of conventional process system.

[0066] The conventional process was systematically optimized and the gardenia tea product was made and then subjected to sensory comparative analysis, as shown below.

[0067] (1) Sensory evaluation method

[0068] The sensory evaluation is carried out in accordance with (GB / T23776-2018). Weigh 3g of tea leaves and place them in a professional evaluation cup. Add 150mL of boiling water and brew for 5 minutes before pouring the tea into a professional evaluation bowl to evaluate its tea color and taste. The reviewers (5 in total) are required to smell and drink each sample every 30 seconds and make independent scores. All reviewers have obtained the Chinese "Senior Tea Reviewer" qualification certificate. The comprehensive score is calculated by the following formula: appearance and tea color 0.2 + taste*0.3 + aroma*0.5.

[0069] (2) Specific process optimization

[0070] 2.1 The sensory evaluation is carried out in accordance with (GB / T23776-2018). Weigh 3g of tea leaves and place them in a professional evaluation cup. Add 150mL of boiling water and brew for 5 minutes before pouring the tea into a professional evaluation bowl to evaluate its tea color and taste. The reviewers (5 in total) are required to smell and drink each sample every 30 seconds and make independent scores. All reviewers have obtained the qualification certificate of "Senior Tea Reviewer" in China. The comprehensive score is calculated by the following formula: appearance and tea color 0.2 + taste*0.3 + aroma*0.5.

[0071] 2.2 Experimental Results

[0072] a. To explore the effect of flowering and drying sequence on the quality of gardenia tea, the experimental parameters were: the control group was dried first and flowering later (DAS), and the experimental group was flowering first and drying later (SAD). The sensory evaluation results showed that the gardenia tea processed by SAD had no stuffy taste in the aroma, and the floral fragrance was in the soup, and the comprehensive score was significantly higher than that of DAS.

[0073] b. The effect of different flower ratios on the quality of gardenia tea was investigated. The experimental parameters were 1:0.4 (TF0.4) for the control group and 1:0.6 (TF0.6) for the experimental group. The sensory evaluation results showed that the gardenia tea processed with TF0.6 had a strong floral aroma and a distinct tea aroma, and the comprehensive score was significantly higher than that of the TF0.4 treatment.

[0074] c. The effect of different water content of tea leaves on the quality of gardenia tea was investigated. The experimental parameters were: the control group had a water content of 4% (WC4) in the tea leaves, and the experimental group had a water content of 6% (WC6) in the tea leaves. The sensory evaluation results showed that the gardenia tea processed with WC6 had a strong floral fragrance and a distinct soup aroma, while the gardenia tea processed with WC4 had a penetrating aroma, and the comprehensive score of WC6 was significantly higher than that of WC4.

[0075] d. To explore the effect of different pile heights on the quality of gardenia tea, and to explore the effect of different tea base moisture content on the quality of gardenia tea. The experimental parameters are: the control group is a camellia mixed pile height of 30cm (ST30), and the experimental group is a camellia mixed pile height of 60cm (ST60). The sensory evaluation results show that the gardenia tea processed by ST60 has a strong floral fragrance and a distinct soup aroma. The comprehensive score of WC6 is significantly higher than that of WC4.

[0076] Table 2: Effects of flowering and drying order on sensory scores of gardenia tea

[0077]

[0078] Table 3: Effects of different flower amounts on the sensory scores of gardenia tea

[0079]

[0080] Table 4: Effects of different tea leaves water content on the sensory scores of gardenia tea

[0081]

[0082] Table 5: Effects of different stacking heights on sensory scores of gardenia tea

[0083]

[0084] (3) Overall process system optimization

[0085] Compared with the conventional method, the method has the characteristics of "two highs and one low", namely, high pile height (60 cm), high moisture content at the time of flower budding (23-26%), and low pile temperature (40°C), which makes the tea absorb gardenia essential oil better. The sensory score of the finished product is significantly higher than that of the conventional process (Table 6 and Table 7), which is consistent with the aroma detection results.

[0086] Table 6 Process system optimization parameters

[0087]

[0088] Table 7 Sensory evaluation scores

[0089]

[0090] Embodiment 3: The application scheme of the product obtained by this method includes the following parts

[0091] (1) Milk screening

[0092] We screened 5 milk products from 4 manufacturers and conducted sensory analysis of light milk tea. The results are as follows: Figure 2 As shown, Figure 2 This is the sensory scoring result of the application experiment milk screening. The results show that Bright Fresh Pasture can better highlight the floral aroma of the product. At the same time, the protein / fat ratio in milk products was analyzed, and it was found that when the protein / fat ratio of milk is in the range of 0.8:1-0.89:1, the higher the ratio, the better the application performance; the results were used to further screen the milk compound ratio. When the ratio of Bright Fresh Pasture milk and Bru Bing Blog fresh milk is 7:3, the gardenia aroma of the light milk tea is more prominent, and the fusion of floral aroma, milk aroma and tea is relatively optimal.

[0093] (2) Syrup screening

[0094] Using the dilution method, 20 syrup products from 5 manufacturers were screened. Figure 3 This is the sensory score result of the experimental syrup screening. After comparing the five syrups that were initially screened, different syrups were compounded and applied. It was finally determined that when the ratio of sucrose to fructose was 3:7, the light milk tea had a distinct gardenia aroma, a harmonious overall taste, and a uniform and moderate sweetness, and its taste score reached the highest.

[0095] (3) Application methods and application product characteristics

[0096] Tea soup extraction: The tea soup was extracted with 80°C distilled water for 10 min, and then ice cubes were added. The mass ratio of the three was tea leaves: distilled water: ice cubes = 1:25:15.

[0097] Application method: Add 70g fresh milk, 20g base milk, 25g syrup, 250ml tea soup and 130g ice cubes into a shaker, mix well and pour into the serving cup.

[0098] Product Features: The fresh scent of gardenia in the top note comes to the fore, just like a breeze in spring, gently brushing across the nose, bringing a sense of joy and pleasure. The fragrance of gardenia in the middle note is perfectly integrated with the silkiness of the light milk, and the floral and milky fragrances are intertwined, which not only retains the freshness of gardenia, but also adds the mellowness and sweetness of the light milk.

[0099] The silky light milk at the end and the lingering aroma of tea blend together to form a long and lingering taste experience. The aroma of gardenia at the end lingers for a long time, leaving people with endless aftertaste.

[0100] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for processing folded petal gardenia tea, characterized in that: The steps include: A) Pick the petals of gardenia and keep the stamens and receptacles on the gardenia tree; B) Spreading the fresh flowers to cool; re-firing the tea leaves; C) Mix the processed fresh flowers with the re-fired tea leaves, let them stand for scenting, and after the pile is built, use the reserved tea leaves to cover the surface; D) According to the temperature of the pile, heat is dissipated through the flowers and the pile is collected for further storage; E) When 80% of the fresh flowers turn yellow, the moisture content of the tea leaves reaches 23-26%, and the flowers are dried.

2. The processing method according to claim 1, characterized in that: Step B) The re-firing treatment comprises: the air inlet temperature of the dryer is 90-100° C., so that the moisture content of the tea leaves reaches 5.5%-6.5%, followed by cooling, so that the temperature of the tea leaves reaches 30-40° C.; the thickness of the fresh flowers spread out for cooling is 15 cm.

3. The processing method according to claim 1, characterized in that: Step C) The height of the pile is 60 cm; after the pile is built, the weight of the reserved tea leaves used to cover the surface accounts for 5% of the weight of the entire pile of tea.

4. The processing method according to claim 1, characterized in that: The mass ratio of the tea leaves to the fresh flowers is 1:0.6; The time for static scenting of the flowers is 10 hours.

5. The processing method according to claim 1, characterized in that: Step D) When the pile temperature reaches 40℃ for more than 5 hours, the heat is dissipated through the pile with a thickness of 25-35cm to return the tea leaves to room temperature. When the pile temperature drops to 35℃, collect the pile and continue to scent the soil. The scenting time is less than 36 hours.

6. The processing method according to claim 1, characterized in that: The flower drying specifically includes: the air inlet temperature of the drying machine is 110-120° C., the leaf thickness is 2 cm-3 cm; and the drying time is 10 minutes.

7. A folded-petal gardenia tea, characterized in that: The method according to any one of claims 1 to 6 is used to obtain the product.

8. The folded-petal gardenia tea according to claim 7, characterized in that: The aroma components of the folded-petal gardenia tea include ocimene, acetic acid, 2-phenylethyl ester, linalool, 3-hexen-1-ol acetate (Z)- and methyl benzoate.

9. A folded petal gardenia tea product, characterized in that: The raw materials include the folded-petal gardenia tea described in claim 7.

10. A folded-petal gardenia tea beverage, characterized in that: The raw materials include fresh milk, base milk, syrup, tea soup and ice cubes; The method for preparing the tea soup comprises: distilling and extracting the folded-petal gardenia tea obtained by the processing method according to any one of claims 1 to 6 to obtain the tea soup.

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