1, the ratio of raw materials, generally according to 50 kg of refined tea embryo with fresh osmanthus 15 kg, the grade of scented tea is appropriately increased or decreased by visual inspection.

2. Making tea embryo: Using fresh and tender tea with 2 leaves 1 bud as raw material, green tea embryo was made by a new tea-making process of high-temperature enzyme fixation, rapid rolling and safe drying. 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, sweet-scented osmanthus picking, the practice of sweet-scented osmanthus tea in the flowering period, when the flowers are Tiger Claw-shaped, golden yellow, and in bud, do it lightly, spread and express. Never hit with a bamboo pole, lest the broken flowers 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, the tea embryo has a floral fragrance. The practice of osmanthus tea should first put a layer of tea embryo on a clean bamboo mat or white cloth, and then add a layer of osmanthus evenly 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 are cool, flowers are cool, that is, open the tea pile to cool. 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. Sieve the flower residue. When the osmanthus fades, the flowers turn purple, and the tea embryo becomes soft without touching its hands, it's time to finish. Open the tea pile, sieve the flower residue, dry it and mix it with the tea.

7. redrying and drying. The practice of osmanthus tea absorbs a lot of water when the tea embryo is fragrant, and the water content is as high as 15%. It should be redried and dried as soon as possible to reduce the water content to about 5% to avoid mildew.

Matters needing attention in the preservation of osmanthus tea

Osmanthus fragrans is favored by consumers because of its pleasant fragrance. After harvesting and processing, scientific packaging and storage must be carried out in time to maintain its efficacy, quality and value. Otherwise, improper packaging and storage will lead to moth-eaten, mildew, deterioration, volatilization and bad taste, which will not only lose the efficacy, but also produce toxic and side effects after use.