CN112219910A

CN112219910A - Sweet osmanthus black tea making process

Info

Publication number: CN112219910A
Application number: CN202010996347.1A
Authority: CN
Inventors: 姜东风; 蒋慧光
Original assignee: Shanghai Huangshan Tea Forest Farm
Current assignee: Shanghai Huangshan Tea Forest Farm
Priority date: 2020-09-21
Filing date: 2020-09-21
Publication date: 2021-01-15

Abstract

The invention relates to the technical field of tea processing, and discloses a sweet osmanthus black tea making process aiming at the problem that the quality of rose black tea in the prior art needs to be improved, which comprises the following preparation steps: (1) selecting a tea blank and sweet osmanthus; (2) pretreatment of the tea blank: re-firing, spreading for cooling; (3) pretreatment of sweet osmanthus: pruning and spreading for cooling; (4) first scenting: combining camellia, standing for scenting, ventilating and radiating, putting into a cold storage and drying with a composite fire; (5) and (2) secondary scenting: combining camellia, standing for scenting, ventilating and radiating, putting into a cold storage and drying with a composite fire; (6) carrying out jacquard; (7) uniform stacking and boxing: uniformly stacking, boxing and warehousing the jacquard tea blanks. The invention provides a preparation process of osmanthus fragrans black tea, which is simple in process, strong in fresh flower fragrance emitting capacity and tea blank fragrance absorbing capacity, low in fragrance loss rate, fine and tight in finished tea blank strip, uniform and neat in whole year, black and moist in color, strong and lasting in fragrance, orange and bright in liquor color and high in yield.

Description

Sweet osmanthus black tea making process

Technical Field

The invention relates to the technical field of tea processing, in particular to a sweet osmanthus black tea making process.

Background

The black tea is refined by a series of processes of withering, rolling (cutting), fermenting, drying and the like by taking proper tea tree new teeth leaves as raw materials. Withering is an important process for primary processing of black tea, and the black tea is famous for the fact that tea soup and leaf bottom color after the black tea is brewed by dry tea are red. The black tea has a chemical reaction taking tea polyphenol enzymatic oxidation as a center in the processing process, the chemical components in the fresh leaves are changed greatly, the tea polyphenol is reduced by more than 90 percent, new components such as theaflavin, thearubigins and the like are generated, and the fragrant substances are obviously increased compared with the fresh leaves, so the black tea has the characteristics of black tea, red soup, red leaves and sweet and mellow taste. The sweet osmanthus has the effects of refreshing, the sweet osmanthus is infused into the tea, the sweet osmanthus has the effects of whitening skin, keeping the fragrance of teeth and teeth long, and leading people to have endless aftertaste, the sweet osmanthus tea can clear heat and disinfect, relax bowel, and have certain curative effect on stomatitis, skin chap, periodontitis and hoarse voice, the total amino acid content in the sweet osmanthus reaches 13.178%, wherein the total amino acid content of essential amino acid for human bodies is 6.126%, the total amino acid content accounts for 45.155% of the total amount of the amino acid, and particularly potassium and zinc are obviously higher than those of common plant samples. The sweet osmanthus black tea has the fragrance, functions and taste of the tea blank and sweet osmanthus by transferring the fragrance and components in the sweet osmanthus into the black tea completely. The process for preparing the sweet osmanthus black tea with strong fragrance is researched and has important significance.

The patent number CN201410570658.6, the patent name of which is 'manufacturing method of osmanthus fragrans black tea', discloses a manufacturing method of osmanthus fragrans black tea, which comprises the following processing steps: firstly, selecting raw materials, secondly, scenting the sweet osmanthus black tea: (one) flower preparation amount: the weight ratio of the flower amount of the osmanthus fragrans black tea to the black tea is (20-25) to 100; (II) treating the tea blank; thirdly, maintaining and picking the sweet osmanthus; scenting and mixing; fifthly, dissipating heat by using the hollow flower; (VI) collecting and scenting; (VII) reviving the fire with the flower; (eighthly), spreading for cooling; (nine) jacquard; and (ten) uniformly stacking and boxing.

It has the disadvantage that the components and the flower smell in the osmanthus/tea blank are not fully released/absorbed.

Disclosure of Invention

The invention discloses a manufacturing process of osmanthus fragrans black tea, aiming at overcoming the problem that the quality of the existing osmanthus fragrans black tea needs to be improved, and providing a manufacturing process of osmanthus fragrans black tea which is simple in process, strong in fresh flower fragrance emitting capacity and tea blank fragrance absorbing capacity, low in fragrance loss rate, fine and tight in finished tea blank strip, uniform and even in whole year, black and smooth in color and luster, strong and lasting in fragrance, orange and bright in liquor color and high in yield.

In order to achieve the purpose, the invention adopts the following technical scheme:

a manufacturing process of sweet osmanthus black tea comprises the following preparation steps:

(1) selecting a tea blank and sweet osmanthus;

(2) pretreatment of the tea blank: re-firing, spreading for cooling;

(3) pretreatment of sweet osmanthus: pruning and spreading for cooling;

(4) first scenting: combining camellia, standing for scenting, ventilating and radiating, putting into a cold storage and drying with a composite fire;

(5) and (2) secondary scenting: combining camellia, standing for scenting, ventilating and radiating, putting into a cold storage and drying with a composite fire;

(6) carrying out jacquard;

(7) uniform stacking and boxing: uniformly stacking, boxing and warehousing the jacquard tea blanks.

The sweet osmanthus black tea with long storage period, good color and taste, lasting and strong fragrance and fresh and fragrant liquor color is prepared by selecting and pretreating tea blanks and sweet osmanthus, scenting twice and finally carrying out jacquard. The preparation process maximizes the release of the sweet osmanthus fragrance and the absorption of the fragrance of the tea blank, is beneficial to the extraction of the tea fragrance of the tea blank, has short preparation period and simple process, and improves the finished product quality and preparation efficiency of the sweet osmanthus black tea.

Preferably, the refined keemun Maofeng is selected as tea blank in the step (1); the sweet osmanthus is of the species of the golden osmanthus or the silver osmanthus, the picking condition of the sweet osmanthus is that the temperature is 27-30 ℃ before ten o' clock in the morning on sunny days, the picking openness rate is 70-75%, and the whole flower branches are all picked and collected to the shade.

The Qihong Maofeng tea blank has strong fragrance emitting capability and sweet osmanthus fragrance absorption and storage capability, and the final finished product has complete appearance and excellent taste; the selection of the sweet osmanthus is a key step, the fragrance of the fresh flowers is directly released, the specific temperature and the specific openness at a specific time determine the fragrance emitting capacity of the fresh flowers, and the sweet osmanthus picked under the conditions is selected, so that the cell activity in the sweet osmanthus is highest, the fragrance is stored more, and the fragrance releasing capacity is strongest.

Preferably, the pretreatment of the tea blank in the step (2) is as follows: the selected tea blank is re-fired at 95-105 deg.C until the water content of the tea blank is 3.5-4.5%, spreading for cooling, bagging, and placing in a scenting workshop for use.

The selected tea blank is refined, and the selected tea blank is firstly subjected to annealing to give out the miscellaneous flavors of water stuffiness, old flavor and the like in the tea blank, so that the pure tea flavor is revealed. The temperature of the secondary fire is not suitable to be too high, strong high fire aroma or baking aroma can be easily generated when the temperature is too high, the tea taste is too heavy, and the flower aroma is difficult to cover the tea taste and is obvious; the tea blank after the secondary heating is generally higher in bulk temperature, which is as high as 80-85 ℃, and spreading for cooling and cooling in time are necessary to prevent the tea blank from being sultry; spreading for cooling to 4-5mm thickness, cooling, bagging, standing overnight in a scenting workshop, and scenting the tea the next day.

Preferably, the pretreatment of the osmanthus fragrans in the step (3) comprises the following specific steps: picking up the sweet osmanthus, clustering the parasol inflorescence on the axilla of the leaf, cutting 0.4-0.6cm branches and leaves at the upper end and the lower end of the axilla of the leaf to obtain 0.8-1.2cm lignified branches and the parasol inflorescence sweet osmanthus as scenting agents, standing and spreading the scenting agent for cooling the sweet osmanthus by 4-6cm, wherein the spreading time is 1.8-2.2 h.

The sorting treatment is most critical and unique, the branches and the polyumbellate inflorescence of the osmanthus fragrans are reserved together, so that the osmanthus fragrans can be in a nutrient continuous supply state in a short time, the scenting quality of tea blanks cannot be influenced, the activity of the osmanthus fragrans can be better kept, the continuous fragrance emission is promoted, and the fragrance of tea leaves is enhanced; the spreading, cooling and standing are to prevent the osmanthus fragrans from rising and being stuffy due to respiration and over-thick stacking, and also generate some foreign flavors such as green odor and the like to influence the quality and the aroma releasing capability of the osmanthus fragrans.

Preferably, the scenting process in the step (4): tea flower splicing: spreading tea blanks with the total tea blank mass fraction of 22-28% as a bottom layer, then alternately laying 2-3 layers of sweet osmanthus and tea blanks, spraying water after laying each tea blank layer, turning and stirring uniformly, flattening tea piles to form a stack, and finally sprinkling a cover on the stack by using tea blanks with the total tea blank mass fraction of 10-15%; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 25-30 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 10-12 hr, ventilating and radiating, spreading the tea pile, covering with clean gauze, and scenting; entering a refrigeration house: scenting for 24-26 hr, packing with flower, and standing in a refrigerator for 5-6 days; drying with repeated fire: restoring tea leaf to normal temperature at room temperature, drying at 40-42 deg.C for 1.4-1.6 hr, and drying to obtain flower.

The combined scenting method of the osmanthus fragrans black tea adopts a heap scenting mode, the process is operated on a clean and odorless bamboo mat or a stainless steel table surface, water is sprayed in a spraying mode after tea blanks are laid, the fragrance absorption capacity of the tea blanks can be improved by spraying water, the fragrance of the tea blanks is improved, the top layer and the bottom layer of a stack are covered by the tea blanks, the fact that fresh flowers are exposed in the air is avoided, and the fragrance loss of the fresh flowers is reduced; the fresh flower layer and the green tea layer are stacked alternately, so that the green tea can fully absorb the fragrance in the sweet osmanthus, and the uniform stirring of the camellia at the later stage is facilitated. The standing scenting refers to that the tea blank adsorbs volatile aroma substances and free moisture released by the sweet osmanthus in the process of combining the tea blank and the sweet osmanthus; after the tea flowers are spliced, covering a layer of clean ground cloth on the scenting stack, reducing the fragrance loss of fresh flowers and increasing the adsorption quantity of tea blanks; the flower ventilation and heat dissipation are realized in such a way that fresh flowers still have vigor in the scenting process and can release carbon dioxide under the action of respiration, so that the temperature of the scenting pile rises, when the temperature exceeds 40 ℃, the scenting pile needs to be turned and stirred, ventilation, heat dissipation and cooling are performed, the flower ventilation method comprises the steps that two persons turn and stir the scenting pile oppositely at two sides by lifting wood, and two shovel positions are turned and stirred towards one end of the scenting pile, so that the flower ventilation and heat dissipation are uniform, and the temperature of the pile is quickly reduced to be close to the room temperature; after the flower is put through, the tea pile is spread flat by a rake and covered with clean gauze for continuous scenting; the purpose of boxing with flowers is to maintain the activity of sweet osmanthus through low temperature, promote continuous fragrance emission and make the tea blank more fragrant; the drying and drying temperature of the tea flower is more critical, so that the osmanthus fragrance of the tea can be better kept, and the loss of the fragrance is reduced; and finally, flowering, namely separating the camellia, and when the fragrant substances in the fresh flowers are basically released and lose the fragrance emitting capability, the flowers can be bloomed, and the dried flowers are picked out from the tea leaves.

Preferably, the tea and the flower are spliced in the primary scenting process, and the mass ratio of the tea blank to the scented sweet osmanthus is 8-12: 1.

preferably, the second scenting process in the step (5): tea flower splicing: spreading tea blanks with the mass of 20-25% of the total tea blank as a bottom layer, then alternately laying 2-3 layers of osmanthus fragrans and the tea blanks, turning and stirring uniformly, flattening tea piles to form stacks, and finally sprinkling the tea blanks with the mass fraction of 10-15% of the total tea blank on the stacks for covering; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 25-30 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 10-12 hr, ventilating and radiating, spreading the tea pile, covering with clean gauze, and scenting; entering a refrigeration house: after scenting for 28-30h, boxing with flower, and standing in a refrigerator for 4-6 days; drying with repeated fire: restoring tea leaf to normal temperature at room temperature, drying at 40-42 deg.C for 2-2.5h with flower, and drying to obtain flower.

Preferably, the tea flower is spliced in the second scenting process, and the mass ratio of the tea blank to the scented sweet osmanthus is 14-16: 1.

the scenting conditions of the second scenting and the first scenting are different, the amount of the sweet osmanthus added in the second scenting is reduced, and as the absorption amount of the sweet osmanthus fragrance in the tea blank is gradually increased, the fragrance absorption amount of the tea blank is increased layer by adopting a mode of reducing the flower feeding amount in a gradient manner until the tea blank is finally saturated, so that the fragrance absorption effect of the tea blank is ensured, and the waste of the sweet osmanthus is avoided; the scenting time is prolonged, so that a longer fragrance transmission period is formed between the sweet osmanthus and the tea blank under the condition of keeping higher activity for a long time, and the tea blank can fully absorb fragrance; the final scented tea blank has reduced water content, and is beneficial for storage and placement of tea blank. The two scenting processes adopt a mode of progressive layer by layer, the steps are gradual, lack of one step is not enough, the tea blank with saturated osmanthus fragrance is finally prepared, meanwhile, the fragrance of the tea blank is fully preserved, the tea blank is complete in appearance and rich in content.

Preferably, the jacquard process in the step (6) is as follows: mixing the scented osmanthus with the tea blank after the second scenting, standing for scenting for 10-12h, and then taking out.

Preferably, in the jacquard process, the mass ratio of the tea blank to the scented osmanthus is 40-50: 1.

the process is to improve the freshness and purity of the tea fragrance, and the jacquard is the last step of scenting the scented tea, namely, scenting the scented tea once again by using a small amount of high-quality sweet osmanthus to enhance the surface fragrance of the sweet osmanthus tea and improve the freshness of the sweet osmanthus tea. Mixing flos Osmanthi Fragrantis and the tea blank after the second scenting sufficiently, standing for scenting period without need of introducing flowers, scenting for 3.5-4 hr, and timely rising to prevent excessive water absorption of tea blank to result in excessive water content of tea, and removing fire of the tea after the jacquard.

Therefore, the invention has the following beneficial effects:

(1) the preparation process of the sweet osmanthus black tea is simple in process, strong in fresh flower fragrance emitting capability and tea blank fragrance absorbing capability, low in fragrance loss rate, fine and tight in finished tea blank strip, uniform in whole year, black and smooth in color and luster, strong and lasting in fragrance, orange and bright in liquor color and high in yield;

(2) the secondary scenting and the primary jacquard adopt a layer-by-layer progressive mode, the steps are gradual, the lack is not enough, finally, the tea blank with saturated osmanthus fragrance is prepared, meanwhile, the fragrance of the tea blank is fully preserved, the tea blank is uniform in appearance and rich in fragrance;

(3) the preparation process is beneficial to improving the release amount of the sweet osmanthus fragrance and the flower fragrance absorption saturation of the tea blank, is also beneficial to extracting the tea fragrance of the tea blank, reduces the residue rate in the preparation process of the sweet osmanthus tea, and improves the finished product quality and the preparation efficiency of the sweet osmanthus black tea.

Detailed Description

The invention is further described with reference to specific embodiments.

General examples

(1) selection of tea blank and sweet osmanthus

Selecting refined Qihong Maofeng as tea blank; the sweet osmanthus is of the species of the golden osmanthus or the silver osmanthus, the picking condition of the sweet osmanthus is that the temperature is 27-30 ℃ before ten o' clock in the morning on sunny days, the picking openness rate is 70-75%, and the whole flower branches are all picked and collected to the shade.

(2) Pretreating the tea blank;

the pretreatment of the tea blank comprises the following steps: the selected tea blank is re-fired at 95-105 deg.C until the water content of the tea blank is 3.5-4.5%, spreading for cooling, bagging, and placing in a scenting workshop for use.

(3) Pretreatment of sweet osmanthus

The pretreatment of the sweet osmanthus comprises the following specific processes: picking up the sweet osmanthus, clustering the parasol inflorescence on the axilla of the leaf, cutting 0.4-0.6cm branches and leaves at the upper end and the lower end of the axilla of the leaf to obtain 0.8-1.2cm lignified branches and the parasol inflorescence sweet osmanthus as scenting agents, standing and spreading the scenting agent for cooling the sweet osmanthus by 4-6cm, wherein the spreading time is 1.8-2.2 h.

(4) One scenting method

A scenting process: tea flower splicing: spreading tea blanks with the mass fraction of 22-28% of the total tea blank as a bottom layer, then alternately laying 2-3 layers of sweet osmanthus and tea blanks, spraying water after laying each tea blank layer, turning and stirring by using a wooden shovel after splicing is finished to uniformly mix the tea flowers, then piling and flattening the tea piles by using a rake to form a square stack, and finally spraying and covering the surface of the tea blanks with the mass fraction of 10-15% of the total tea blank reserved on the stack; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 25-30 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 10-12 hr, ventilating and radiating, covering with clean gauze, and scenting; the method for clearing flower and dissipating heat comprises turning over the two sides of the scenting pile by two persons with wood, turning over two shovel positions toward one end of the pile, and raking the tea pile to be flat after dissipating heat; entering a refrigeration house: scenting for 24-26 hr, packing with flower, and standing in a refrigerator for 5-6 days; drying with repeated fire: restoring tea leaves to normal temperature at room temperature, drying the tea leaves with flowers at 40-42 ℃ for 1.4-1.6h, and then forming flowers after drying; in the scenting process, tea and flower are spliced, and the mass ratio of the tea blank to the scented sweet osmanthus is 8-12: 1.

(5) the second scenting process comprises the following steps: tea flower splicing: spreading tea blanks with the mass of 20-25% of the total tea blank as a bottom layer, then alternately laying 2-3 layers of osmanthus fragrans and the tea blanks, turning and stirring uniformly, flattening tea piles to form stacks, and finally sprinkling the tea blanks with the mass fraction of 10-15% of the total tea blank on the stacks for covering; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 25-30 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 10-12 hr, ventilating and radiating, spreading the tea pile, covering with clean gauze, and scenting; entering a refrigeration house: after scenting for 28-30h, boxing with flower, and standing in a refrigerator for 4-6 days; drying with repeated fire: restoring tea leaves to normal temperature at room temperature, drying the tea leaves with flowers at 40-42 ℃ for 2-2.5h, and forming flowers after drying; in the second scenting process, the tea flower is spliced, and the mass ratio of the tea blank to the scented sweet osmanthus is 14-16: 1.

(6) jacquard weave

The jacquard process comprises the following steps: mixing the scented osmanthus with the tea blank after the second scenting according to the mass ratio of 40-50: 1, uniformly mixing, standing for scenting for 10-12h, and then rising, wherein the mass ratio of the tea blank to the scented sweet osmanthus is.

(7) Uniform stacking and boxing: and (5) carrying out moisture detection on the jacquard tea blank in time, uniformly stacking, boxing and warehousing.

Example 1

(1) selection of tea blank and sweet osmanthus

Selecting refined Qihong Maofeng as tea blank; the sweet osmanthus is of a species of osmanthus fragrans or cinnamomum japonicum, the picking conditions of the sweet osmanthus are that the temperature is 28 ℃ before ten o' clock in the morning on sunny days, the picking openness rate is 72%, and the whole flower branches are all picked and concentrated to the shade.

(2) Pretreating the tea blank;

the pretreatment of the tea blank comprises the following steps: the selected tea blank is re-fired at 100 ℃, the water content of the tea blank after re-firing is 4%, and then the tea blank is spread for cooling in time, packed after cooling and placed in a scenting workshop for later use.

(3) Pretreatment of sweet osmanthus

The pretreatment of the sweet osmanthus comprises the following specific processes: picking up the sweet osmanthus, clustering the parasol inflorescence on the axilla of the leaf, cutting 0.5cm branches and leaves at the upper end and the lower end of the axilla of the leaf to obtain 1cm lignified branches and the parasol inflorescence sweet osmanthus as the scented sweet osmanthus, standing the scented sweet osmanthus for 5cm in spreading thickness, and spreading for 2 h.

(4) One scenting method

A scenting process: tea flower splicing: spreading tea blanks with the mass fraction of 25% of the total tea blanks as a bottom layer, then alternately laying 3 layers of sweet osmanthus and tea blanks, sprinkling water after laying each layer of tea blank layer, turning and stirring by using a wooden shovel after splicing is finished to uniformly mix the tea flowers, then flatly stacking the tea piles by using a rake to form a square stack, and finally sprinkling a surface on the stack for covering by using the tea blanks with the mass fraction of 12% of the total tea blanks; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 28 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 11h, ventilating and radiating, and covering with clean gauze for scenting; the method for clearing flower and dissipating heat comprises turning over the two sides of the scenting pile by two persons with wood, turning over two shovel positions toward one end of the pile, and raking the tea pile to be flat after dissipating heat; entering a refrigeration house: after scenting for 25h, boxing with flowers, and standing in a refrigeration house for 6 days; drying with repeated fire: restoring the tea leaves to normal temperature at room temperature, drying the tea leaves with flowers at 41 ℃ for 1.5h, and forming the flowers after drying; in the scenting process, tea and flower are spliced, and the mass ratio of the tea blank to the scented sweet osmanthus is 10: 1.

(5) the second scenting process comprises the following steps: tea flower splicing: spreading tea blanks with the mass of 22% of the total tea blanks as a bottom layer, then alternately laying 3 layers of sweet osmanthus and the tea blanks, turning and stirring uniformly, flattening tea piles to form stacks, and finally spreading the tea blanks with the mass fraction of 12% of the total tea blanks on the stacks for covering; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 28 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 11h, ventilating and radiating, spreading the tea pile again after radiating, and covering with clean gauze for scenting; entering a refrigeration house: after scenting for 29h, boxing the flowers, and placing the flowers in a refrigeration house for standing for 5 days; drying with repeated fire: restoring the tea leaves to normal temperature at room temperature, drying the tea leaves with flowers at 41 ℃ for 2.2h, and forming the flowers after drying; in the second scenting process, the tea flowers are spliced, and the mass ratio of the tea blank to the scented sweet osmanthus is 15: 1.

(6) jacquard weave

The jacquard process comprises the following steps: mixing the scented osmanthus with the tea blank after the second scenting according to a mass ratio of 45: 1, uniformly mixing, standing for scenting for 11h, and then rising, wherein the mass ratio of the tea blank to the scented sweet osmanthus is.

Example 2

(1) selection of tea blank and sweet osmanthus

Selecting refined Qihong Maofeng as tea blank; the sweet osmanthus is of a species of osmanthus fragrans or osmanthus fragrans, the picking conditions of the sweet osmanthus are that the temperature is 27 ℃ before ten o' clock in the morning on sunny days, the picking openness rate of the sweet osmanthus is between 70 percent, and the whole flower branches are all picked and concentrated to the shade.

(2) Pretreating the tea blank;

the pretreatment of the tea blank comprises the following steps: the selected tea blank is re-fired at 95 ℃, the water content of the tea blank after re-firing is 3.5%, and then the tea blank is spread for cooling in time, packed after cooling and placed in a scenting workshop for later use.

(3) Pretreatment of sweet osmanthus

The pretreatment of the sweet osmanthus comprises the following specific processes: picking up the sweet osmanthus, clustering the parasol inflorescence on the axilla of the leaf, cutting 0.4cm branches and leaves at the upper end and the lower end of the axilla of the leaf to obtain 0.8cm lignified branches and 0.8cm parasol inflorescence sweet osmanthus as the scenting sweet osmanthus, standing the scenting sweet osmanthus for cooling by 4cm, and spreading for cooling for 1.8 h.

(4) One scenting method

A scenting process: tea flower splicing: spreading tea blanks with 22% of the total tea blank mass fraction as a bottom layer, then alternately laying 2 layers of sweet osmanthus and tea blanks, sprinkling water after laying each layer of tea blank layer, turning and stirring with a wooden shovel after splicing is finished to uniformly mix the tea flowers, then flatly stacking the tea piles with a rake to form a square stack, and finally sprinkling a surface on the stack for covering by using the tea blanks with 10% of the total tea blank mass fraction; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 25 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 10h, ventilating and radiating, and covering with clean gauze for scenting; the method for clearing flower and dissipating heat comprises turning over the two sides of the scenting pile by two persons with wood, turning over two shovel positions toward one end of the pile, and raking the tea pile to be flat after dissipating heat; entering a refrigeration house: scenting for 24 hr, packing with flower, and standing in a refrigerator for 5 days; drying with repeated fire: restoring the tea leaves to normal temperature at room temperature, drying the tea leaves with flowers at 40 ℃ for 1.4h, and forming the flowers after drying; in the scenting process, tea and flower are spliced, and the mass ratio of the tea blank to the scented sweet osmanthus is 8: 1.

(5) the second scenting process comprises the following steps: tea flower splicing: spreading tea blanks with the mass of 20-25% of the total tea blank as a bottom layer, then alternately laying 3 layers of osmanthus fragrans and the tea blanks, turning and stirring uniformly, flattening tea piles to form stacks, and finally sprinkling the tea blanks with the mass fraction of 10% of the total tea blank on the stacks for covering; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 30 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 10h, ventilating and radiating, spreading the tea pile, covering with clean gauze, and scenting; entering a refrigeration house: scenting for 30h, boxing with flower, and standing in a refrigerator for 4 days; drying with repeated fire: restoring the tea leaves to normal temperature at room temperature, drying the tea leaves with flowers at 40 ℃ for 2h, and forming the flowers after drying; in the second scenting process, the tea flowers are spliced, and the mass ratio of the tea blank to the scented sweet osmanthus is 16: 1.

(6) jacquard weave

The jacquard process comprises the following steps: mixing the scented osmanthus with the tea blank scented by the second scenting according to the mass ratio of 50: 1, uniformly mixing, standing for scenting for 10h, and then rising, wherein the mass ratio of the tea blank to the scented sweet osmanthus is.

Example 3

(1) selection of tea blank and sweet osmanthus

Selecting refined Qihong Maofeng as tea blank; the sweet osmanthus is of a species of osmanthus fragrans or cinnamomum japonicum, the picking conditions of the sweet osmanthus are that before ten points in the morning in sunny days, the temperature is 30 ℃, the picking openness rate is 75%, and the whole flower branches are all picked and concentrated to the shade.

(2) Pretreating the tea blank;

(3) Pretreatment of sweet osmanthus

The pretreatment of the sweet osmanthus comprises the following specific processes: picking up the sweet osmanthus, clustering the parasol inflorescence on the axilla of the leaf, cutting 0.6cm branches and leaves at the upper end and the lower end of the axilla of the leaf to obtain 1.2cm lignified branches and the parasol inflorescence sweet osmanthus as the scenting sweet osmanthus, standing the scenting sweet osmanthus for 6cm in thickness, and spreading for 2.2 h.

(4) One scenting method

A scenting process: tea flower splicing: spreading tea blanks with the mass fraction of 28% of the total tea blanks as a bottom layer, then alternately laying 3 layers of sweet osmanthus and tea blanks, sprinkling water after laying each layer of tea blank layer, turning and stirring by using a wooden shovel after splicing is finished to uniformly mix the tea flowers, then flatly stacking the tea piles by using a rake to form a square stack, and finally sprinkling a surface on the stack for covering by using the tea blanks with the mass fraction of 15% of the total tea blanks; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 30 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 12h, ventilating and radiating, and covering with clean gauze for scenting; the method for clearing flower and dissipating heat comprises turning over the two sides of the scenting pile by two persons with wood, turning over two shovel positions toward one end of the pile, and raking the tea pile to be flat after dissipating heat; entering a refrigeration house: scenting for 26h, boxing with flower, and standing in a refrigerator for 6 days; drying with repeated fire: restoring the tea leaves to normal temperature at room temperature, drying the tea leaves with flowers at 42 ℃ for 1.6h, and forming the flowers after drying; in the scenting process, tea and flower are spliced, and the mass ratio of the tea blank to the scented sweet osmanthus is 12: 1.

(5) the second scenting process comprises the following steps: tea flower splicing: spreading tea blanks with the mass percentage of 25% of the total tea blanks as a bottom layer, alternately laying 2-3 layers of sweet osmanthus and the tea blanks, turning and stirring uniformly, flattening tea piles to form stacks, and finally sprinkling the tea blanks with the mass percentage of 15% of the total tea blanks on the stacks for covering; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 25 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 12h, ventilating and radiating, spreading the tea pile, covering with clean gauze, and scenting; entering a refrigeration house: scenting for 30h, boxing with flower, and standing in a refrigerator for 6 days; drying with repeated fire: restoring the tea leaves to normal temperature at room temperature, drying the tea leaves with flowers at 40 ℃ for 2.5h, and forming the flowers after drying; in the second scenting process, the tea flowers are spliced, and the mass ratio of the tea blank to the scented sweet osmanthus is 14: 1.

(6) jacquard weave

Example 4

(1) selection of tea blank and sweet osmanthus

Selecting refined Qihong Maofeng as tea blank; the sweet osmanthus is of a species of osmanthus fragrans or cinnamomum japonicum, the picking conditions of the sweet osmanthus are that the temperature is 29 ℃ before ten o' clock in the morning on sunny days, the picking openness rate is 72%, and the whole flower branches are all picked and concentrated to the shade.

(2) Pretreating the tea blank;

the pretreatment of the tea blank comprises the following steps: the selected tea blank is subjected to annealing at the temperature of 98 ℃, the moisture of the tea blank after annealing is 3.8%, and then the tea blank is spread for cooling in time, packaged after cooling and placed in a scenting workshop for later use.

(3) Pretreatment of sweet osmanthus

The pretreatment of the sweet osmanthus comprises the following specific processes: picking up the sweet osmanthus, clustering the parasol inflorescence on the axilla of the leaf, cutting 0.45cm branches and leaves at the upper end and the lower end of the axilla of the leaf to obtain 0.9cm lignified branches and 0.45cm parasol inflorescence sweet osmanthus as the scented sweet osmanthus, standing the scented sweet osmanthus for cooling with the thickness of 4.5cm, and spreading for cooling for 1.9 h.

(4) One scenting method

A scenting process: tea flower splicing: spreading tea blanks with the total tea blank mass fraction of 24% as a bottom layer, then alternately laying 2 layers of sweet osmanthus and tea blanks, sprinkling water after laying each tea blank layer, turning and stirring by using a wooden shovel after splicing is finished to uniformly mix the tea flowers, then flatly stacking the tea piles by using a rake to form a square stack, and finally sprinkling a cover on the stack by using the tea blanks with the total tea blank mass fraction of 12%; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 26 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 10.5h, ventilating and radiating, covering with clean gauze, and scenting; the method for clearing flower and dissipating heat comprises turning over the two sides of the scenting pile by two persons with wood, turning over two shovel positions toward one end of the pile, and raking the tea pile to be flat after dissipating heat; entering a refrigeration house: after scenting for 24.5h, boxing with flowers, and placing into a refrigeration house for standing for 5 days; drying with repeated fire: restoring the tea leaves to normal temperature at room temperature, drying the tea leaves with flowers at 41 ℃ for 1.45h, and forming the flowers after drying; in the scenting process, tea and flower are spliced, and the mass ratio of the tea blank to the scented sweet osmanthus is 9: 1.

(5) the second scenting process comprises the following steps: tea flower splicing: spreading tea blanks with the total tea blank mass of 20-25% as a bottom layer, then alternately laying 3 layers of osmanthus fragrans and the tea blanks, turning and stirring uniformly, flattening tea piles to form stacks, and finally sprinkling the tea blanks with the reserved total tea blank mass fraction of 11% on the stacks for covering; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 26 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 11h, ventilating and radiating, spreading the tea pile again after radiating, and covering with clean gauze for scenting; entering a refrigeration house: after scenting for 28h, boxing the flowers, and placing the flowers in a refrigeration house for standing for 4 days; drying with repeated fire: restoring the tea leaves to normal temperature at room temperature, drying the tea leaves with flowers at 40.5 ℃ for 2.1h, and forming the flowers after drying; in the second scenting process, the tea flowers are spliced, and the mass ratio of the tea blank to the scented sweet osmanthus is 14.5: 1.

(6) jacquard weave

The jacquard process comprises the following steps: mixing the scented osmanthus with the tea blank after the second scenting according to the mass ratio of 42: 1, uniformly mixing, standing for scenting for 10.5h, and then rising, wherein the mass ratio of the tea blank to the scented sweet osmanthus is.

Example 5

(1) selection of tea blank and sweet osmanthus

Selecting refined Qihong Maofeng as tea blank; the sweet osmanthus is of a species of osmanthus fragrans or osmanthus fragrans, the picking conditions of the sweet osmanthus are that the temperature is 28 ℃ before ten o' clock in the morning on sunny days, the picking openness rate of the sweet osmanthus is between 70 percent, and the whole flower branches are all picked and concentrated to the shade.

(2) Pretreating the tea blank;

the pretreatment of the tea blank comprises the following steps: the selected tea blank is subjected to annealing at 104 ℃, the moisture of the tea blank after annealing is 4.2%, and then the tea blank is spread for cooling in time, packaged after cooling and placed in a scenting workshop for later use.

(3) Pretreatment of sweet osmanthus

The pretreatment of the sweet osmanthus comprises the following specific processes: picking up the sweet osmanthus, clustering the parasol inflorescence on the axilla of the leaf, cutting 0.55cm branches and leaves at the upper end and the lower end of the axilla of the leaf to obtain 1.1cm lignified branches and the parasol inflorescence sweet osmanthus as the scented sweet osmanthus, standing the scented sweet osmanthus for cooling with the thickness of 5.5cm, and cooling for 2.1 h.

(4) One scenting method

A scenting process: tea flower splicing: spreading tea blanks with the mass fraction of 27% of the total tea blanks as a bottom layer, then alternately laying 3 layers of sweet osmanthus and tea blanks, sprinkling water after laying each layer of tea blank layer, turning and stirring by using a wooden shovel after splicing is finished to uniformly mix the tea flowers, then flatly stacking the tea piles by using a rake to form a square stack, and finally sprinkling a surface on the stack for covering by using the tea blanks with the mass fraction of 14% of the total tea blanks; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 29 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 11.5h, ventilating and radiating, and covering with clean gauze for scenting; the method for clearing flower and dissipating heat comprises turning over the two sides of the scenting pile by two persons with wood, turning over two shovel positions toward one end of the pile, and raking the tea pile to be flat after dissipating heat; entering a refrigeration house: after scenting for 24-26h, boxing with flower, and standing in a refrigerator for 5.5 days; drying with repeated fire: restoring the tea leaves to normal temperature at room temperature, drying the tea leaves with flowers at the temperature of 41.5 ℃ for 1.55h, and forming the flowers after drying; in the scenting process, tea and flower are spliced, and the mass ratio of the tea blank to the scented sweet osmanthus is 11.5: 1.

(5) the second scenting process comprises the following steps: tea flower splicing: spreading tea blanks with the total tea blank mass of 24% as a bottom layer, then alternately laying 3 layers of sweet osmanthus and the tea blanks, turning and stirring uniformly, flattening tea piles to form stacks, and finally sprinkling a cover on the stacks by using the tea blanks with the total tea blank mass fraction of 14%; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 29 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 11.5h, ventilating and radiating, spreading the tea pile again after radiating, and covering with clean gauze for scenting; entering a refrigeration house: after scenting for 29.5h, boxing with flowers, and placing into a refrigeration house for standing for 4.5 days; drying with repeated fire: restoring the tea leaves to normal temperature at room temperature, drying the tea leaves with flowers at the temperature of 41.5 ℃ for 2.4h, and forming the flowers after drying; in the second scenting process, the tea flowers are spliced, and the mass ratio of the tea blank to the scented sweet osmanthus is 15.5: 1.

(6) jacquard weave

The jacquard process comprises the following steps: mixing the scented osmanthus and the tea blank after the second scenting according to a mass ratio of 48: 1, uniformly mixing, standing for scenting for 11.5h, and then rising, wherein the mass ratio of the tea blank to the scented sweet osmanthus is.

Comparative example 1 (different from example 1 in that the second scenting step is not employed)

(1) selection of tea blank and sweet osmanthus

(2) Pretreating the tea blank;

(3) Pretreatment of sweet osmanthus

(4) One scenting method

(5) jacquard weave

(6) Uniform stacking and boxing: and (5) carrying out moisture detection on the jacquard tea blank in time, uniformly stacking, boxing and warehousing.

Comparative example 2 (difference from example 1 in that no jacquard treatment was performed)

(1) selection of tea blank and sweet osmanthus

(2) Pretreating the tea blank;

(3) Pretreatment of sweet osmanthus

(4) One scenting method

Comparative example 3 (different from example 1 in that the scenting process is not performed with heat dissipation by flower)

(1) selection of tea blank and sweet osmanthus

(2) Pretreating the tea blank;

(3) Pretreatment of sweet osmanthus

(4) One scenting method

A scenting process: tea flower splicing: spreading tea blanks with the mass fraction of 25% of the total tea blanks as a bottom layer, then alternately laying 3 layers of sweet osmanthus and tea blanks, sprinkling water after laying each layer of tea blank layer, turning and stirring by using a wooden shovel after splicing is finished to uniformly mix the tea flowers, then flatly stacking the tea piles by using a rake to form a square stack, and finally sprinkling a surface on the stack for covering by using the tea blanks with the mass fraction of 12% of the total tea blanks; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 28 ℃; entering a refrigeration house: after scenting for 25h, boxing with flowers, and standing in a refrigeration house for 6 days; drying with repeated fire: restoring the tea leaves to normal temperature at room temperature, drying the tea leaves with flowers at 41 ℃ for 1.5h, and forming the flowers after drying; in the scenting process, tea and flower are spliced, and the mass ratio of the tea blank to the scented sweet osmanthus is 10: 1.

(5) the second scenting process comprises the following steps: tea flower splicing: spreading tea blanks with the mass of 22% of the total tea blanks as a bottom layer, then alternately laying 3 layers of sweet osmanthus and the tea blanks, turning and stirring uniformly, flattening tea piles to form stacks, and finally spreading the tea blanks with the mass fraction of 12% of the total tea blanks on the stacks for covering; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 28 ℃; entering a refrigeration house: after scenting for 29h, boxing the flowers, and placing the flowers in a refrigeration house for standing for 5 days; drying with repeated fire: restoring the tea leaves to normal temperature at room temperature, drying the tea leaves with flowers at 41 ℃ for 2.2h, and forming the flowers after drying; in the second scenting process, the tea flowers are spliced, and the mass ratio of the tea blank to the scented sweet osmanthus is 15: 1.

(6) jacquard weave

Comparative example 4 (differing from example 1 in that the scenting process is not carried out in a refrigerator)

(1) selection of tea blank and sweet osmanthus

(2) Pretreating the tea blank;

(3) Pretreatment of sweet osmanthus

(4) One scenting method

A scenting process: tea flower splicing: spreading tea blanks with the mass fraction of 25% of the total tea blanks as a bottom layer, then alternately laying 3 layers of sweet osmanthus and tea blanks, sprinkling water after laying each layer of tea blank layer, turning and stirring by using a wooden shovel after splicing is finished to uniformly mix the tea flowers, then flatly stacking the tea piles by using a rake to form a square stack, and finally sprinkling a surface on the stack for covering by using the tea blanks with the mass fraction of 12% of the total tea blanks; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 28 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 11h, ventilating and radiating, and covering with clean gauze for scenting; the method for clearing flower and dissipating heat comprises turning over the two sides of the scenting pile by two persons with wood, turning over two shovel positions toward one end of the pile, and raking the tea pile to be flat after dissipating heat; drying with repeated fire: restoring the tea leaves to normal temperature at room temperature, drying the tea leaves with flowers at 41 ℃ for 1.5h, and forming the flowers after drying; in the scenting process, tea and flower are spliced, and the mass ratio of the tea blank to the scented sweet osmanthus is 10: 1.

(5) the second scenting process comprises the following steps: tea flower splicing: spreading tea blanks with the mass of 22% of the total tea blanks as a bottom layer, then alternately laying 3 layers of sweet osmanthus and the tea blanks, turning and stirring uniformly, flattening tea piles to form stacks, and finally spreading the tea blanks with the mass fraction of 12% of the total tea blanks on the stacks for covering; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 28 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 11h, ventilating and radiating, spreading the tea pile again after radiating, and covering with clean gauze for scenting; drying with repeated fire: restoring the tea leaves to normal temperature at room temperature, drying the tea leaves with flowers at 41 ℃ for 2.2h, and forming the flowers after drying; in the second scenting process, the tea flowers are spliced, and the mass ratio of the tea blank to the scented sweet osmanthus is 15: 1.

(6) jacquard weave

Comparative example 5 (different from example 1 in that the scented Osmanthus does not contain a connected shoot)

(1) selection of tea blank and sweet osmanthus

(2) Pretreating the tea blank;

(3) Pretreatment of sweet osmanthus

The pretreatment of the sweet osmanthus comprises the following specific processes: picking up the picked osmanthus fragrans, taking down an umbrella-like inflorescence cluster growing in the axilla of the leaves, taking the umbrella-like inflorescence osmanthus fragrans as a scenting osmanthus fragrans, standing the scenting osmanthus fragrans for cooling with the thickness of 5cm, and cooling for 2 h.

(4) One scenting method

(6) jacquard weave

Comparative example 6 (different from example 1 in that the scenting time of one scenting is 30h)

(1) selection of tea blank and sweet osmanthus

(2) Pretreating the tea blank;

(3) Pretreatment of sweet osmanthus

(4) One scenting method

A scenting process: tea flower splicing: spreading tea blanks with the mass fraction of 25% of the total tea blanks as a bottom layer, then alternately laying 3 layers of sweet osmanthus and tea blanks, sprinkling water after laying each layer of tea blank layer, turning and stirring by using a wooden shovel after splicing is finished to uniformly mix the tea flowers, then flatly stacking the tea piles by using a rake to form a square stack, and finally sprinkling a surface on the stack for covering by using the tea blanks with the mass fraction of 12% of the total tea blanks; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 28 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 11h, ventilating and radiating, and covering with clean gauze for scenting; the method for clearing flower and dissipating heat comprises turning over the two sides of the scenting pile by two persons with wood, turning over two shovel positions toward one end of the pile, and raking the tea pile to be flat after dissipating heat; entering a refrigeration house: scenting for 30h, boxing with flower, and standing in a refrigerator for 6 days; drying with repeated fire: restoring the tea leaves to normal temperature at room temperature, drying the tea leaves with flowers at 41 ℃ for 1.5h, and forming the flowers after drying; in the scenting process, tea and flower are spliced, and the mass ratio of the tea blank to the scented sweet osmanthus is 10: 1.

(6) jacquard weave

Comparative example 7 (different from example 1 in that osmanthus fragrans are directly mixed with tea base in the process of tea flower splicing without laying layer by layer)

(1) selection of tea blank and sweet osmanthus

(2) Pretreating the tea blank;

(3) Pretreatment of sweet osmanthus

(4) One scenting method

A scenting process: tea flower splicing: mixing the tea blank and the scented osmanthus according to the mass ratio of 10: 1, mixing and stirring uniformly; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 28 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 11h, ventilating and radiating, and covering with clean gauze for scenting; the method for clearing flower and dissipating heat comprises turning over the two sides of the scenting pile by two persons with wood, turning over two shovel positions toward one end of the pile, and raking the tea pile to be flat after dissipating heat; entering a refrigeration house: after scenting for 25h, boxing with flowers, and standing in a refrigeration house for 6 days; drying with repeated fire: and (3) restoring the tea leaves to normal temperature at room temperature, drying the tea leaves with flowers at 41 ℃ for 1.5h, and forming the flowers after drying.

(5) The second scenting process comprises the following steps: tea flower splicing: mixing the tea blank and the scented osmanthus according to a mass ratio of 15: 1, mixing and stirring uniformly; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 28 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 11h, ventilating and radiating, spreading the tea pile again after radiating, and covering with clean gauze for scenting; entering a refrigeration house: after scenting for 29h, boxing the flowers, and placing the flowers in a refrigeration house for standing for 5 days; drying with repeated fire: restoring the tea leaves to normal temperature at room temperature, drying the tea leaves with flowers at 41 ℃ for 2.2h, and forming the flowers after drying; .

(6) Jacquard weave

Comparative example 8 (difference from example 1 in that water was not sprayed after spreading a green tea layer during the assembling of camellia)

(1) selection of tea blank and sweet osmanthus

(2) Pretreating the tea blank;

(3) Pretreatment of sweet osmanthus

(4) One scenting method

A scenting process: tea flower splicing: spreading tea blanks with the total tea blank mass fraction of 25% as a bottom layer, then alternately laying 3 layers of sweet osmanthus and the tea blanks, turning and stirring the tea blanks by using a wooden shovel after the tea blanks are spliced to uniformly mix the tea flowers, then raking the tea piles to form square stacks, and finally spreading the tea blanks with the total tea blank mass fraction of 12% on the stacks for covering; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 28 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 11h, ventilating and radiating, and covering with clean gauze for scenting; the method for clearing flower and dissipating heat comprises turning over the two sides of the scenting pile by two persons with wood, turning over two shovel positions toward one end of the pile, and raking the tea pile to be flat after dissipating heat; entering a refrigeration house: after scenting for 25h, boxing with flowers, and standing in a refrigeration house for 6 days; drying with repeated fire: restoring the tea leaves to normal temperature at room temperature, drying the tea leaves with flowers at 41 ℃ for 1.5h, and forming the flowers after drying; in the scenting process, tea and flower are spliced, and the mass ratio of the tea blank to the scented sweet osmanthus is 10: 1.

(6) jacquard weave

Comparative example 9 (difference from example 1 in that the green tea is Kongfu black tea)

(1) selection of tea blank and sweet osmanthus

Selecting refined kungfu black tea as a tea blank; the sweet osmanthus is of a species of osmanthus fragrans or cinnamomum japonicum, the picking conditions of the sweet osmanthus are that the temperature is 28 ℃ before ten o' clock in the morning on sunny days, the picking openness rate is 72%, and the whole flower branches are all picked and concentrated to the shade.

(2) Pretreating the tea blank;

(3) Pretreatment of sweet osmanthus

(4) One scenting method

(6) jacquard weave

Comparative example 10 (the difference from example 1 is that the species of fresh osmanthus flowers is osmanthus fragrans)

(1) selection of tea blank and sweet osmanthus

Selecting refined Qihong Maofeng as tea blank; the sweet osmanthus is of the species of the sweet osmanthus, the picking condition of the sweet osmanthus is that the temperature is 28 ℃ before ten o' clock in the morning in sunny days, the picking opening rate is 72%, and the whole flower branches are all picked and concentrated to the shade.

(2) Pretreating the tea blank;

(3) Pretreatment of sweet osmanthus

(4) One scenting method

(6) jacquard weave

TABLE 1 all-directional performance indexes of osmanthus tea

And (4) conclusion: the data in table 1 show that only by adopting the preparation steps of the invention, the sweet osmanthus black tea which is compact, bent, exposed and sharp, black and smooth in color, uniform, good in cleanliness, uniform and tender in red and bright leaf bottom, high in fragrance, fresh, sweet and fragrant, red and bright in liquor color and fresh and sweet in taste can be prepared.

Comparative example 1 differs from example 1 in that the secondary scenting step is not employed; because the scenting times are less, the tea adsorbs less aroma components, the aroma of the scented tea is weaker and longer-lasting, and the liquor color of the appearance of the black tea is also darkened.

Comparative example 2 differs from example 1 in that no patterning treatment was performed; because no jacquard is carried out, the surface fragrance of the scented tea is weak, and the surface fragrance is weak after the scented tea is brewed.

The difference between the comparative example 3 and the example 1 is that the flower ventilation and heat dissipation are not carried out in the scenting process; the heat dissipation of the communication is not carried out, the sweet osmanthus breathes to cause the local temperature to rise, the tea water in contact with the fresh flowers is higher, and finally the water is stuffy, so that the integral quality of the tea flowers is influenced.

Comparative example 4 differs from example 1 in that no refrigeration house was used in the scenting process; after the flowers are picked and separated from the tree body, the fragrance releasing capacity of the flowers is gradually weakened, and the flowers can be stored in a refrigeration house, so that the flowers can keep relatively durable activity and relatively durable fragrance emitting capacity.

Comparative example 5 differs from example 1 in that the scented osmanthus does not contain a linked shoot; the fresh flower with the branch has relatively long activity and strong fragrance emitting capability, the tea leaves adsorb more fragrance components, and the scented tea has weaker fragrance without the branch.

Comparative example 6 differs from example 1 in that the scenting time for one scenting is 30 hours; if the scenting time is too long, the activity of the fresh flowers is lost, and the water is basically transferred to the tea leaves, so that the fresh flowers lose the fragrance emitting capability.

The difference between the comparative example 7 and the example 1 is that the osmanthus fragrans and the tea blank are directly mixed in the tea flower splicing process, and the osmanthus fragrans and the tea blank are not paved layer by layer; the flower laid layer by layer can increase the contact area between the tea and the flower, and the flower fragrance adsorption is carried out more efficiently.

The difference between the comparative example 8 and the example 1 is that water is not sprayed after the tea base layer is laid in the process of tea flower splicing; the main purpose of the sprinkling is to properly improve the water content of the tea blank, which is beneficial to the adsorption of the tea aroma, and simultaneously can prolong the activity of fresh flowers and improve the aroma emitting capability. Lack of water may result in poor fragrance delivery and absorption.

Comparative example 9 differs from example 1 in that the green tea is congou black tea; the characteristics of different tea blanks such as weakness are different, the porosity and capillary adsorption capacity of the surface of the tea blank are different, and the adsorption capacity of the Hongmaofeng tea is better than that of kungfu black tea.

The difference between the comparative example 10 and the example 1 is that the variety of the fresh osmanthus flowers is osmanthus; the sweet osmanthus fragrance of different varieties is different in strength and fragrance, and the adsorption capacity of tea leaves is different, and the adsorption capacity of the osmanthus is far lower than that of the osmanthus fragrans and the osmanthus fragrans of the invention.

From the data of examples 1-5 and comparative examples 1-10, it is clear that only the embodiments within the scope of the claims of the present invention can satisfy the above requirements in all aspects, and an optimized embodiment can be obtained, and the osmanthus black tea with the best performance can be obtained. The change of the mixture ratio, the replacement/addition/subtraction of raw materials or the change of the feeding sequence can bring corresponding negative effects.

The raw materials and equipment used in the invention are common raw materials and equipment in the field if not specified; the methods used in the present invention are conventional in the art unless otherwise specified.

The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and all simple modifications, alterations and equivalents of the above embodiments according to the technical spirit of the present invention are still within the protection scope of the technical solution of the present invention.

Claims

1. The manufacturing process of the osmanthus fragrans black tea is characterized by comprising the following preparation steps:

(1) selecting a tea blank and sweet osmanthus;

(2) pretreatment of the tea blank: re-firing, spreading for cooling;

(3) pretreatment of sweet osmanthus: pruning and spreading for cooling;

(6) carrying out jacquard;

2. The manufacturing process of osmanthus fragrans black tea according to claim 1, wherein in the step (1), refined keemun Maofeng is selected as a tea blank; the sweet osmanthus is of the species of the golden osmanthus or the silver osmanthus, the picking condition of the sweet osmanthus is that the temperature is 27-30 ℃ before ten o' clock in the morning on sunny days, the picking openness rate is 70-75%, and the whole flower branches are all picked and collected to the shade.

3. The manufacturing process of osmanthus fragrans black tea according to claim 1, wherein the pretreatment of the tea blank in the step (2) is as follows: the selected tea blank is re-fired at 95-105 deg.C until the water content of the tea blank is 3.5-4.5%, spreading for cooling, bagging, and placing in a scenting workshop for use.

4. The manufacturing process of osmanthus fragrans black tea according to claim 1, wherein the pretreatment of osmanthus fragrans in the step (3) comprises the following specific steps: picking up the sweet osmanthus, clustering the parasol inflorescence on the axilla of the leaf, cutting 0.4-0.6cm branches and leaves at the upper end and the lower end of the axilla of the leaf to obtain 0.8-1.2cm lignified branches and the parasol inflorescence sweet osmanthus as scenting agents, standing and spreading the scenting agent for cooling the sweet osmanthus by 4-6cm, wherein the spreading time is 1.8-2.2 h.

5. The manufacturing process of osmanthus fragrans black tea as claimed in claim 1, wherein the scenting process in the step (4) is as follows: tea flower splicing: spreading tea blanks with the total tea blank mass fraction of 22-28% as a bottom layer, then alternately laying 2-3 layers of sweet osmanthus and tea blanks, spraying water after laying each tea blank layer, turning and stirring uniformly, flattening tea piles to form a stack, and finally sprinkling a cover on the stack by using tea blanks with the total tea blank mass fraction of 10-15%; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 25-30 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 10-12 hr, ventilating and radiating, spreading the tea pile, covering with clean gauze, and scenting; entering a refrigeration house: scenting for 24-26 hr, packing with flower, and standing in a refrigerator for 5-6 days; drying with repeated fire: restoring tea leaf to normal temperature at room temperature, drying at 40-42 deg.C for 1.4-1.6 hr, and drying to obtain flower.

6. The manufacturing process of osmanthus fragrans black tea as claimed in claim 5, wherein in the primary scenting process, the tea flowers are combined, and the mass ratio of the tea blank to the scented osmanthus fragrans is 8-12: 1.

7. the manufacturing process of osmanthus fragrans black tea as claimed in claim 1, wherein the secondary scenting process in the step (5): tea flower splicing: spreading tea blanks with the mass of 20-25% of the total tea blank as a bottom layer, then alternately laying 2-3 layers of osmanthus fragrans and the tea blanks, turning and stirring uniformly, flattening tea piles to form stacks, and finally sprinkling the tea blanks with the mass fraction of 10-15% of the total tea blank on the stacks for covering; standing for scenting: covering a layer of clean ground cloth on the stack, wherein the ambient temperature is 25-30 ℃; and (3) flower ventilation and heat dissipation: standing for scenting for 10-12 hr, ventilating and radiating, spreading the tea pile, covering with clean gauze, and scenting; entering a refrigeration house: after scenting for 28-30h, boxing with flower, and standing in a refrigerator for 4-6 days; drying with repeated fire: returning to normal temperature at room temperature, drying with flowers at 40-42 deg.C for 2-2.5h, and drying to obtain flowers.

8. The manufacturing process of osmanthus fragrans black tea as claimed in claim 7, wherein in the secondary scenting process, the tea and the scented osmanthus fragrans are combined, and the mass ratio of the tea blank to the scented osmanthus fragrans is 14-16: 1.

9. the manufacturing process of osmanthus fragrans black tea according to claim 7, wherein the jacquard process in the step (6) is as follows: mixing the scented osmanthus with the tea blank after the second scenting, standing for scenting for 10-12h, and then taking out.

10. The manufacturing process of osmanthus fragrans black tea as claimed in claim 9, wherein in the jacquard process, the mass ratio of the tea blank to the scented osmanthus fragrans is 40-50: 1.