1, cleaning, cleaning and draining fresh osmanthus. Be careful not to use too much force to avoid damaging the petals. Avoid direct cleaning with tap water, which may easily lead to deterioration of osmanthus tea.

2. Dry in the sun, naturally dry osmanthus in a cool and ventilated place, then take it to the sun to dry, then store it in a glass container and put it in the refrigerator.

3, brewing, if necessary, take out 3-5g osmanthus tea and brew it with boiling water for drinking.

Osmanthus fragrans, one of the main teas in China, belongs to scented tea, which is made by scenting osmanthus fragrans and tea. Its fragrance is rich and lasting, and the soup is green and bright. Osmanthus fragrans tea has the effects of warming yang, whitening skin, removing toxins from the body, relieving cough, resolving phlegm, preserving health and moistening lung.

In the process of collection, preparation, manufacture and packaging, eight procedures, such as tea embryo preparation, fresh osmanthus harvest, tea embryo scenting, flower ventilation and heat dissipation, flower residue screening, re-drying, net bag packaging and quality storage, are strictly followed.

Guilin in Guangxi, Xianning in Hubei, Chengdu in Sichuan, Chongqing and other real estate systems are the most prosperous.

Osmanthus fragrans, the flowers used, are generally preserved with sugar stains or salting. For example, fresh sweet-scented osmanthus is directly dried or dried, because too much essential oil is lost, and it almost becomes flower residue without fragrance. Dyed osmanthus.

Can be added in a wide range of applications, such as sweet-scented osmanthus sour plum soup, sweet-scented osmanthus lotus seed soup, sweet-scented osmanthus lotus root starch, sweet-scented osmanthus glutinous rice balls, sweet-scented osmanthus wine, etc. These are inseparable from osmanthus.