Adopted fresh osmanthus, generally preserved with sugar or salt, such as fresh osmanthus directly dried or dried, due to the loss of essential oils is too much, almost into the scent of the flower dregs. Was impregnated osmanthus, add a wide range of use of the real such as osmanthus sour plum soup, osmanthus lotus seed soup, osmanthus lotus root powder, osmanthus dumplings, etc., are inseparable from osmanthus.

Second, celling

Osmanthus tea is made from refined tea blanks and fresh osmanthus flowers celling into a valuable flower tea, fragrant and long-lasting, tea color green and bright, favored by consumers.

1. Ratio of raw materials: 50 kilograms of refined tea embryo with 15 kilograms of fresh osmanthus flowers, depending on the grade of the tea can be appropriately increased or decreased.

2. Tea embryo preparation: 1 bud and 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 ℃ can be manhole. You can also take the refined green tea finished products, baking and heating to 30 ℃ when celling.

3. Osmanthus harvesting: in the full bloom period of osmanthus, in the flowers into a tiger claw-shaped, golden-yellow, budding picking, to do light picking, loose release, fast transportation, absolutely not to be struck with a bamboo pole, so as to avoid the flowers break and turn red. Flowers should be picked back in time to remove flower stalks, leaves and other debris.

4. Tea embryo celling: first of all, lay a layer of tea embryo on a clean bamboo mat or white cloth, and then evenly add a layer of osmanthus according to the amount of raw material ratios. According to this a layer of tea a layer of flowers repeatedly laid into a heap, the top layer of tea embryo covered 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. Pass the flowers to dissipate heat: pass 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. Sift the dregs of flowers: to be osmanthus flowers 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-baking and drying: tea embryo in the celling flowers to absorb the fragrance, but also absorbed a lot of water, water content of up to 15%, to be as soon as possible re-baking 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. Attention to prevent moisture mold, rodent damage, storage period of not more than 1 year.