1, natural drying method. This method is to put the flowers in a cool, dark, dry, clean and ventilated place and let them dry naturally. If it is directly dried or dried, it will become almost odorless flower residue because of too much loss of essential oil.

2. Normal temperature pressing method. This method is a common method to make flat dried flowers. Put the flower branches in absorbent paper, put them on a flat plate, and press heavy objects (such as stones and bricks). ) on it, and put them in a ventilated place and let them dry naturally. In the large-scale production of dried flowers, specimen clips can be used instead of heavy objects. When using this method, it should be noted that the absorbent paper should be replaced in time within 1-3 days after pressing.

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

Osmanthus fragrans:

Introduction:

Osmanthus fragrans is made of fresh osmanthus fragrans and sugar. It is widely used as an auxiliary raw material for traditional snack cakes such as glutinous rice balls, porridge (porridge), moon cakes, sesame cakes, cakes, candied fruit and sweet soup. Full of color, smell and taste.

Making:

1. Dry fresh osmanthus fragrans to obtain dried osmanthus fragrans. Rinse the air-dried osmanthus with clear water to remove the dust on the surface.

2. Pick it up and drain it.

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

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

5. Steam on the pot for 10 minute, and mix halfway. After cooling, put it in a clean sealed bottle and put it in the refrigerator for refrigeration. Take it with a clean spoon when eating.

Osmanthus tea:

Introduction:

Osmanthus fragrans is one of the main teas in China, belonging to scented tea. It is made of sweet-scented osmanthus 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.

Brand:

1. Raw material ratio: 50 kg refined tea embryo 15 kg fresh osmanthus, depending on the grade of scented tea.

2. Production of tea embryo: Fresh and tender tea with 2 leaves of 1 bud is used as raw material, and a new tea-making process of "high temperature enzyme fixation, rapid rolling and safe drying" is adopted to produce green tea embryo. It is required that the tea embryo leaves are tender, the strips are tight, the smell is fragrant, the water content is below 5%, and it can be cured after cooling to 26-30℃. It is also advisable to refine the finished green tea and bake it to 30℃.

3. Harvest of Osmanthus fragrans: In flowering 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 whip with bamboo poles, lest the flowers break and turn red. When picking flowers, pedicels, leaves and other sundries should be removed in time and harvested as soon as possible. Osmanthus fragrans includes Jingui, Yin Gui, Dangui, Sijigui and Gui Yue, among which Jingui has the strongest and lasting fragrance and high quality.

4. Tea embryo scenting: first spread 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. Accordingly, a layer of tea and a layer of flowers are stacked repeatedly, and the top layer is covered with tea embryo. If the indoor temperature is lower than 20℃, cover the tea pile with white cloth to keep the temperature stable and promote the normal smell of flowers. When there are few osmanthus flowers, you can use the tea blanks in containers such as wooden boxes to add fragrance according to the above methods.

5. Flowers cool: Flowers cool 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 fold the tea pile for secondary scenting to make the tea embryo absorb fragrance evenly.

6. Screening flower residue: it should be finished when osmanthus wilts, flowers turn purple and tea embryo is soft but not touching hands. Open the tea pile, sieve the flower residue, dry it and mix it with the tea.

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

8. Packaging and storage: dried osmanthus tea, naturally cooled for 24 hours, sealed and packaged in 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 moisture, mildew and rats, and the storage period shall not exceed 1 year.