Osmanthus tea production specific steps: the use of fresh osmanthus, generally preserved with sugar or salt, such as fresh osmanthus directly sun-dried or dried, due to the loss of essential oils is too much, almost no aroma of the dregs of flowers. The impregnated osmanthus flowers, add a wide range of use of the real such as osmanthus sour plum soup, osmanthus lotus seed soup, osmanthus lotus root powder, etc., are inseparable from osmanthus flowers. The specific steps of osmanthus tea practice are as follows:\x0d\1, raw materials ratio: generally 50 kilograms of refined tea embryo with 15 kilograms of fresh osmanthus, depending on the grade of the tea appropriately increased or decreased. \x0d\2, tea embryo preparation: choose 1 bud 2 leaves of fresh tea leaves as raw materials, using the "high temperature brake green, fast kneading, safe drying" new technology of tea made of green tea embryo. Requirements for tea embryo leaves tender, tightly knotted, fragrant odor, water content of 5% or less, to be cooled to 26-30 ℃ when you can manhole. You can also take the refined green tea finished products, baking and heating to 30 ℃ when celling. \x0d\3, osmanthus harvesting: osmanthus tea practice in the osmanthus blooming period, in the flowers into a tiger claw-shaped, golden-yellow, budding first picking, to do light picking, loose release, fast transportation, absolutely not to use a bamboo pole to beat, so as not to flowers broken and red. Picked back to the flowers should be timely removal of flower stalks, leaves and other debris, as soon as possible celling. There are varieties of osmanthus, such as golden osmanthus, silver osmanthus, dan osmanthus, four seasons osmanthus and monthly osmanthus, among which golden osmanthus has the strongest and longest-lasting fragrance and superior quality. \x0d\4, tea embryo celling flowers: osmanthus tea practice first of all in the clean bamboo mat or white cloth on a layer of tea embryo, and then according to the amount of raw material ratios evenly add a layer of osmanthus flowers. According to this a layer of tea a layer of flowers repeatedly laid into a heap, the top layer of tea embryo covering the heap celling. If the indoor temperature is lower than 20 ℃, use white cloth to cover the tea pile to keep the temperature stable and promote the normal fragrance of flowers. When there are fewer osmanthus flowers, they can be cellared with tea blanks in wooden boxes and other containers according to the above method. \x0d\5, pass the flowers to dissipate the heat: pass the flowers is the tea pile peeled open to cool. When the tea embryo incense 2-3 hours, the tea pile temperature rises to 40 ℃, to timely pick open the tea pile, up and down 1 time, let it dissipate heat. When the tea pile cools down to below 30℃, it should be gathered into a pile for the 2nd curing, so that the tea embryo can absorb the fragrance evenly. \x0d\6, sieve out the dregs of flowers: to be osmanthus flowers into wilting state, flowers become purple-red, hand feel the tea embryo soft and do not stain the hand, it should be the end of celling. The tea pile is peeled open, the dregs of the flowers are sifted away, and can be matched into the tea after drying. \x0d\\\x0d\7, re-drying drying: osmanthus tea practice in the tea embryo celling flowers to absorb the fragrance, but also absorbed a lot of water, the water content of up to 15%, to be as soon as possible to re-drying drying, so that the water content down to 5% or so, so as to avoid mold.