1, tea embryo preparation: can be in the production of osmanthus tea, you need to prepare the required tea embryo, which is conducive to the subsequent production of osmanthus tea. General 15 kilograms of osmanthus flowers need to use 50 kilograms of tea embryo, tea embryo is tea as raw material, the use of modern technology processed green tea embryo, tea embryo requirements of the more tender, not too old.

2, osmanthus flowers picking: the production of osmanthus tea need to collect fresh osmanthus flowers, preferably in the full bloom period of osmanthus flowers, picking should pay special attention not to hurt the flowers, need to gently pick. The types of osmanthus flowers are roughly divided into four kinds, respectively, four seasons osmanthus, silver osmanthus, gold osmanthus, danggui, of which the gold osmanthus to make out of osmanthus tea is the best.

3, tea embryo celling: the collection of osmanthus flowers on a clean cloth, remember to lay a layer of prepared tea embryo below, according to the ratio of tea embryo and osmanthus to determine how much osmanthus in each layer. Each layer should be in accordance with the ratio of 10:3, and the osmanthus pile formed afterwards should be covered with a layer of tea embryo. In the celling time to keep the room temperature can not be lower than 20 ℃.

4, flower heap heat dissipation: already stacked tea heap is not easy to dissipate heat, when the temperature of the tea heap is more than 40 ℃, to spread the tea heap to make the temperature drop, also need to turn the tea heap once, to accelerate its heat dissipation speed. When the temperature drops below 30 ℃, it is necessary to spread the osmanthus tea to gather again to start the second curing.

5, remove the dregs: after a period of time, wait until after the osmanthus wilted, touch the tea embryo, if the tea embryo appearance smooth, not hard and not sticky, this time the celling can be ended. You can spread the tea pile, the inside has been wilted osmanthus picked out and thrown away.

6, tea to water: in the production of osmanthus tea, tea embryo not only absorbed osmanthus flavor, and also absorbed a lot of osmanthus in the water, just after the celling of the tea embryo moisture content can reach 15%, this time to quickly dehydrate the tea embryo, so that the water down to 5%, to avoid the tea embryo moldy, do these, osmanthus tea is also done.