Sweet-scented osmanthus tea is a rare flower tea made from refined green tea and fresh sweet-scented osmanthus. It has a long-lasting aroma and a green and bright brown color. It is deeply loved by consumers. Now the tanning technology is introduced as follows: 1) The ratio of raw materials is generally 15 kilograms per 50 kilograms of refined tea embryos with fresh sweet-scented osmanthus, and the grade of brewed tea can be modified appropriately. 2) Tea Embryo Preparation The green tea embryo is made from fresh tea leaves with one bud and two leaves as the raw materials and a high-temperature tea-brake, rapid rubbing, and safe drying. It is required that the embryo leaves of tea be young, the tight cords should be tightly knotted, the fragrance should be aromatic, and the water content should be reduced to less than 5%. After cooling to 26 degrees Celsius to 30 degrees Celsius, the tea can be cooked. It is also advisable to purify hot products to 30 degrees Celsius after absorbing moisture. 3) Osmanthus osmanthus harvested in the sweet-scented osmanthus blossom period, when the flowers into a tiger claw-shaped, golden yellow, picking the first time when the picking, so light and loose, fast delivery, absolutely can not be beaten bamboo sticks, so as not to break the flowers and turn red. After picking up the flowers, remove the pedicels, leaves, and debris in time and start the system as soon as possible. There are osmanthus osmanthus, silver guild, osmanthus, seasoned osmanthus and moon laurel and other varieties, among which the golden scent has the strongest lasting, high quality. 4) The tea germ pods are first laid on a clean bamboo mat or white cloth with a layer of tea embryos, and then a layer of sweet osmanthus flowers are evenly added according to the ratio of the raw materials, and a layer of tea is repeated as a layer of flowers. The top layer is Tea embryos cover stacks. If the room temperature is less than 20 degrees Celsius, cover the tea pile with a white cloth cover to keep the temperature stable, and promote the normal spit of flowers. A small amount of sweet-scented osmanthus can be tanned in a container next to the wooden box in this way. 5) Tonghua heat dissipation through the flowers is to pry the tea heap apart. When the tea embryos absorb the incense 2 hours to 3 hours, when the temperature of the tea heap rises to 40 degrees Celsius, it is necessary to promptly open the tea stack to disperse it. When the temperature of the tea drops below 20 degrees Celsius, it must be collected and piled for the second time so that the tea embryos can absorb the fragrance evenly. 6) After sifting the scented osmanthus into wilting state, the flowers will turn purple, and if the hand touches the tea embryo softly and does not touch the hand, the stalks shall be finished and the flower slag shall be sieved in time and dried and then mixed into the tea leaves. 7) The re-drying and drying tea embryos absorb a lot of moisture when the flowers are sucked and the moisture content is as high as 15%. Therefore, it should be re-baked and dried as soon as possible to reduce the moisture content to less than 5% in order to avoid mildew. 8) After the package is stored and dried, the sweet-scented osmanthus tea is dried and naturally cooled for 24 hours. The bags are sealed and packaged with exquisite paper bags and composite film bags according to the weight scale, and the air is supplied to the city or stored in a ventilated and dry room. Attention should be paid to rodents, insects, high temperature, moisture and mildew. Storage time should not exceed 1 year. China Agricultural Network Editor
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