Generally, 15 kilograms of fresh Osmanthus fragrans is used for every 5 kilograms of refined tea embryo, and the grade of scented tea can be increased or decreased appropriately. Using fresh and tender tea with one bud and two leaves as raw materials, the green tea embryo was made by a new tea-making process of "high temperature braking, rapid kneading and safe drying". It is required that the leaves of the tea embryo are tender, the cords are tight, the smell is fragrant, the water content is below 5%, and it can be smoked when it is cooled to 26 degrees Celsius to 3 degrees Celsius.
In the blooming period of osmanthus fragrans, when the flowers are Tiger Claw-shaped, golden yellow and in bud, they should be picked lightly, loosely and quickly, and they should never be beaten with bamboo poles, so as to avoid the flowers from breaking and turning red. After picking back flowers, the pedicels, leaves and sundries should be removed in time and harvested as soon as possible. Osmanthus fragrans has varieties such as Jingui, Yingui, Dangui, Sijigui and Yuegui, among which Jingui has the strongest and lasting fragrance and high quality. First, lay a layer of tea embryo on a clean bamboo mat or white cloth, then evenly add a layer of osmanthus fragrans according to the proportion of raw materials, and repeatedly lay a layer of tea and flowers in piles according to this layer, and cover the top layer with tea embryo. If the room temperature is lower than 2 degrees Celsius, cover the tea pile with white cloth to keep the temperature stable, so as to promote the normal fragrance of flowers. A small amount of osmanthus fragrans can be scented in a container next to a wooden box in this way. Flowering is to open the tea pile and spread it to dry. When the tea embryo absorbs fragrance for 2 -3 hours and the temperature of the tea pile rises to 4 degrees Celsius, the tea pile should be opened in time to dissipate heat. When the temperature of tea drops below 2 degrees Celsius, it must be gathered in piles for the second scenting to make the tea embryo absorb fragrance evenly.
when osmanthus fragrans wilts and the flowers turn purple, and the tea embryo is soft and does not touch the hands, it is necessary to finish scenting the flowers, screen out the flower residues in time, and dry them before adding them into the tea. When the tea embryo is scented, it also absorbs a lot of water, the water content is as high as 15%, so it should be re-dried as soon as possible to reduce the water content to below 5% to avoid mildew. After re-drying, osmanthus tea is made, naturally cooled for 24 hours, sealed and packaged with exquisite paper bags and composite film bags according to the weight scale, and supplied to the market or stored in a ventilated and dry room. Pay attention to prevent rodents, insects, high temperature, humidity and mildew, and the storage time should not exceed one year.