Osmanthus tea production specific steps: the use of fresh flowers 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 into the scent of the flower dregs. 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. Osmanthus tea practice specific steps are shown below:

1, raw materials ratio: generally 50 kilograms of refined tea embryo with 15 kilograms of fresh osmanthus, depending on the grade of the tea appropriate increase or decrease.

2, tea embryo preparation: choose 1 bud 2 leaves of fresh tea leaves as raw materials, using "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 ℃ can be manhole. You can also take the refined green tea finished products, baking heat to 30 ℃ when celling.

3, osmanthus harvesting: osmanthus tea practice in the osmanthus blooming period, in the flowers into a tiger claw-shaped, golden-yellow, budding 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. Osmanthus has gold laurel, silver laurel, danggui, four seasons laurel and moon laurel and other varieties, of which the gold laurel fragrance is the most intense and long-lasting, superior quality.

4, tea embryo celling: osmanthus tea practice first 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. Osmanthus flowers less, can be in wooden boxes and other containers in accordance with the above method and tea blanks celling.

5, through the flowers to dissipate heat: through the flowers is the tea pile open to cool. When the tea embryo incense 2-3 hours, the temperature of the tea pile rose to 40 ℃, it is necessary to timely peel open the tea pile, up and down 1 time, so that it dissipates heat. When the tea heap cools down to below 30℃, it should be gathered into a heap for the 2nd curing, so that the tea embryo can absorb the fragrance evenly.

6, sieve the dregs: to be osmanthus into a wilted state, the flowers become purple-red, hand feel the tea embryo is soft and does not stain the hand, it should be the end of celling. Picking open the tea pile, the dregs of the flowers sifted, drying can be matched into the tea.

7, re-roasting and drying: osmanthus tea practice in the tea embryo celling flowers to absorb incense, but also absorbed a lot of water, water content of up to 15%, as soon as possible to re-roasting and drying, so that the water content down to 5% or so, in order to avoid mold.

8, packaging and storage: after drying into osmanthus tea, natural cooling for 24 hours, according to the weight specifications with delicate paper bags and composite film bags sealed packaging, packed into cardboard boxes, can be supplied to the market or put into a ventilated and dry indoor storage.