1, natural drying method. This method is to put the flower material in a cool, dark, dry, clean and ventilated place and let it dry naturally. If it is directly dried or dried, it will become flower residue with almost no fragrance because of too much loss of essential oil.

2. Normal temperature pressing method. This method is a common method for making flat dried flowers. Put the flower branches in absorbent paper, put them on a flat plate, press heavy objects (such as stones, bricks, etc.) on it, and put them in a ventilated place, so that they can be naturally dried. Specimen clips can be used instead of heavy objects in mass production of dried flowers. When using this method, it should be noted that the absorbent paper should be replaced in time within1-3 days after pressing.

Osmanthus fragrans can be further processed into sweet osmanthus, osmanthus tea and other foods.

Sweet osmanthus:

Introduction:

Sweet-scented osmanthus is made of fresh sweet-scented osmanthus and white sugar. It is widely used as an auxiliary raw material for traditional snack cakes and snacks such as glutinous rice balls, porridge (porridge), moon cakes, sesame cakes, cakes, candied fruit and sweet soup. It is delicious and fragrant in color.

Making:

1, air-dry fresh osmanthus fragrans to obtain dried osmanthus fragrans. Rinse the air-dried osmanthus in clean water to remove the dust on the surface.

2. Pick it up and drain it.

3. Add two spoonfuls of maltose or white sugar (if it is made of honey, you don't need to steam it with osmanthus. Just steam the osmanthus and mix it with honey. This will ensure that the nutrition of honey will not be destroyed).

4. Maltose is solidified and cannot be mixed with osmanthus, so don't worry about its current state, because it will naturally melt after steaming for a while.

5, steam on the pot for 10 minutes, and mix it halfway. After being cooled, put it in a clean sealed bottle and refrigerate it in the refrigerator. Take it with a clean spoon when eating.

Osmanthus tea:

Introduction:

Osmanthus fragrans is one of the main teas in China, which belongs to scented tea. It is made of osmanthus fragrans and tea scents. Its fragrance is rich and lasting, and the soup is green and bright. Osmanthus fragrans tea has the effects of warming and nourishing yang, whitening skin, eliminating toxins in the body, relieving cough and resolving phlegm, keeping healthy and moistening lung.

Make:

1. Proportion of raw materials: generally, 50 kg of refined tea embryo is matched with fresh osmanthus 15 kg, and the grade of visual scented tea is appropriately increased or decreased.

2. Preparation of tea embryo: Fresh and tender tea with 2 leaves of 1 bud was used as raw material, and the green tea embryo was made by the new tea-making technology of "high temperature braking, quick kneading and safe drying". It is required that the leaves of tea embryo are tender, the strips are tight, the smell is fragrant, the water content is below 5%, and it can be cured when it is cooled to 26-30℃. It is also advisable to refine the finished green tea and bake it to 30℃.

3. Harvest of Osmanthus fragrans: In the blooming period, when the flowers are Tiger Claw-shaped, golden yellow and in bud, they should be picked lightly, loosely and quickly. It is absolutely forbidden to beat them with bamboo poles, so as to avoid the flowers from breaking and turning red. When picking back flowers, the pedicels, leaves and other 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.

4. Tea embryo scenting: First, put a layer of tea embryo on a clean bamboo mat or white cloth, and then evenly add a layer of osmanthus according to the proportion of raw materials. According to this, one layer of tea and one layer of flowers are repeatedly laid in piles, and the top layer is covered with tea embryos. If the indoor temperature is lower than 20℃, cover the tea pile with white cloth to keep the temperature stable and promote the flowers to smell normally. When there are few osmanthus flowers, they can be scented with tea blanks in containers such as wooden cases according to the above methods.

5. Flower cooling: Flower cooling is to open the tea pile and cool it. When the tea embryo absorbs fragrance for 2-3 hours and the temperature of the tea pile rises to 40℃, the tea pile should be opened in time and turned up and down 1 time to let it dissipate heat. When the temperature of the tea pile drops below 30℃, it is necessary to gather the tea pile for the second scenting, so that the tea embryo can absorb fragrance evenly.

6. Sieve the flower residue: when the osmanthus is wilted, the flowers turn purple, and the tea embryo is soft without touching the hands, it should be finished. Open the tea pile, sieve the flower residue, dry it and mix it with tea.

7. Re-baking and drying: When the tea embryo is scented, it also absorbs a lot of water, and the water content is as high as 15%. It should be re-baked and dried as soon as possible to reduce the water content to about 5% to avoid mildew.

8. Packaging and storage: dried osmanthus tea is made, naturally cooled for 24 hours, sealed and packaged with exquisite paper bags and composite film bags according to weight specifications, and then packed in cartons, which can be supplied to the market or stored in ventilated and dry rooms. Pay attention to prevent damp mildew and rodents, and the storage period shall not exceed 1 year.