CN117530343A - Processing technology of brandy flower tea - Google Patents
Processing technology of brandy flower tea Download PDFInfo
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- CN117530343A CN117530343A CN202311689340.5A CN202311689340A CN117530343A CN 117530343 A CN117530343 A CN 117530343A CN 202311689340 A CN202311689340 A CN 202311689340A CN 117530343 A CN117530343 A CN 117530343A
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000003892 spreading Methods 0.000 claims abstract description 28
- 230000007480 spreading Effects 0.000 claims abstract description 28
- 239000003205 fragrance Substances 0.000 claims abstract description 27
- 241000233855 Orchidaceae Species 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000005096 rolling process Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 102000004190 Enzymes Human genes 0.000 claims description 16
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- 238000004898 kneading Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 11
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- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 238000007689 inspection Methods 0.000 claims description 8
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- 238000004321 preservation Methods 0.000 abstract description 3
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a processing technology of a brandy flower tea, which relates to the technical field of brandy flower processing and comprises the following steps: s1, picking raw materials; s2, raw material pretreatment; s3, withering and water removing; s4, shaking the tea leaves; s5, tea fixation; s6, spreading and cooling tea leaves; s7, twisting tea leaves; s8, drying tea leaves: twice drying the rolled tea leaves; s9, scenting: spreading the dried tea leaves and the white orchid on a baking frame according to a mode of tea leaves layer by layer and white orchid layer by layer, and mixing and scenting; s10, tea leaves are fragrant; s11, boxing the tea leaves. According to the processing technology of the brandy flower tea, the tea is rolled more completely through repeated rolling, and in the drying process, the tea is dried for multiple times, so that moisture cannot be exerted at one time, the tea is not burnt or yellow and not withered, and the brandy flower tea has the advantages of long tea fragrance preservation time, uniform tea taste after multiple times of brewing and brewing resistance through scientific scenting flow.
Description
Technical Field
The invention relates to the technical field of processing of brandy, in particular to a processing technology of brandy flower tea.
Background
Scented tea, also known as scented tea, i.e., tea prepared by infusing flowers, leaves or fruits of plants is a special type of reprocessed tea in China. The method utilizes the characteristic that tea is good at absorbing peculiar smell, the fresh flowers with fragrance and the new tea are stewed together, the dried flowers are screened out after the fragrance is absorbed by the tea, and the prepared scented tea has aromatic fragrance and deep tea soup color. Scented tea can be further subdivided into herb tea and fruit tea. The drinking leaves or flowers are called herb tea, such as lotus leaf, stevia leaf. The fruit of which is drunk is called flower and fruit tea, such as: fig, lemon, hawthorn, grosvener siraitia and fig. The product has good smell and health promoting effect. The appearance strip is tightly and evenly tied, and the color is yellow, green and moist; the endoplasm fragrance is fresh and rich, has obvious fresh flower fragrance, and the soup color is light yellow and bright, and the leaf bottom is tender and even. The scented tea is prepared by taking green tea, black tea or oolong tea as tea blank, adding fresh flowers capable of spitting fragrance as raw materials, and adopting a scenting process.
The white orchid can be used as a base for jasmine tea and also can be processed into white orchid tea. The fragrance of the brandy is strong and durable, but is not as good as that of jasmine flower and is not as elegant as that of the chloranthus, so that only medium-low grade tea, tea slices and tea dust are generally scented. In the prior art, the brandy has the problems that tea with stronger taste is difficult to scent, and the brandy is not resistant to soaking and the like.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a processing technology of the brandy flower tea, which aims to solve the problems in the prior art.
In order to achieve the above purpose, the present invention provides the following technical solutions: a processing technology of the brandy flower tea comprises the following steps:
s1, picking raw materials: picking the brandy and the fresh tea leaves in different time periods;
s2, pretreatment of raw materials: selecting and cleaning fresh tea leaves;
s3, withering and water removing: uniformly placing the fresh tea leaves into a withering tank, and slightly softening the fresh tea leaves to obtain withered leaves;
s4, shaking the tea leaves: the withered fresh leaves are subjected to green rocking for 2 times in an automatic green rocking machine for 3 minutes each time until the fresh leaves have slightly red edges and emit slight flower and fruit fragrance;
s5, tea fixation: placing the tea leaves subjected to shaking in a roller enzyme deactivating machine for enzyme deactivation, wherein the enzyme deactivating temperature is 135-170 ℃;
s6, spreading and cooling tea leaves: spreading the tea leaves subjected to enzyme deactivation on a spreading plate for spreading and cooling, wherein the thickness of the spread and cooled tea leaves is controlled to be 3-5 cm;
s7, tea rolling: immediately taking out tea leaves, spreading, air-kneading for 2-5min in a kneading machine, kneading for 5-10min under medium pressure, re-kneading for 8-10 min, and repeating for 3-5 times;
s8, drying tea leaves: twice drying the rolled tea leaves;
s9, scenting: spreading the dried tea leaves and the white orchid on a baking frame according to a mode of tea leaves layer by layer and white orchid layer by layer, and mixing and scenting;
s10, tea aroma improvement: placing the scented tea on a drying rack, and sending into a sealed scenting box for fragrance extraction;
s11, boxing tea leaves: the tea is packaged, the box body is dried, then the nail cover is sealed, the temperature of the scenting blank in the box is kept at 20-30 ℃, and the scenting blank is used for absorbing the fragrance of the brandy and preventing the fragrance from volatilizing and losing.
Further optimizing the technical scheme, in the step S1, the picking time of the brandy is six to nine in the morning of sunny weather, and the picking time of the fresh tea leaves is one to five in the afternoon of sunny weather.
Further optimizing the technical scheme, the fresh tea leaves are picked, the primary expansion of one bud and one leaf is carried out, the primary expansion of two leaves is carried out, and the raw material buds She Chengduo are uniform in size and fresh and clean; when the white orchid is picked, the white orchid is picked from the pedicel, and white and full flower petals are picked, and the flower petals are slightly opened.
In the step S2, the impurities are selected from the fresh tea leaves and filtered, the fresh tea leaves are soaked in the small soda water for 10-15 minutes, the yeast powder is added into the soaked fresh tea leaves, and the fresh tea leaves are kept stand in a closed container for 60-90 minutes and then washed.
In the step S3, the withering tank is placed at a place without direct sunlight and ventilation drying, and withering is carried out based on the hot air blown by a fan, wherein the hot air blowing time is 3-5 hours, and the withering thickness of tea leaves is 8-10 cm; and when the fresh tea leaves have the water running rate of 35-40%, finishing withering and water running.
Further optimizing the technical scheme, in the step S4, the rotating speed of the automatic green shaking machine is controlled to be 40r/min-50r/min, the first green shaking time is controlled to be 1 min, the interval between the second green shaking time and the first green shaking time is 4-6 min, and the second green shaking time is 2 min.
Further optimizing the technical scheme, in the step S8, the first drying temperature is 100-120 ℃ and the drying time is 10-20 minutes; the second drying temperature is 70-90 ℃ and the drying time is 1-2 minutes.
In step S9, the whole part, clean petals and cut part of the brandy flower are adopted for scenting, the brandy flower tea is subjected to hoarding scenting, the hoarding height is 70-90 cm, and the hoarding height is not more than 70cm when the room temperature is above 38 ℃.
Further optimizing the technical scheme, in the white orchid standing scenting, when the blank temperature reaches 42 ℃, carrying out one-time flower-passing heat dissipation, and when the blank temperature is reduced to 32-36 ℃, collecting and continuing scenting; after 4-5h of inspection, the water content of the tea base is 4.5-5.0%, the water content after inspection is 8.0-8.5%, which meets the water content requirement of the product, and the re-fire drying is not performed.
In the step S10, the black olive kernel charcoal is selected as the aroma extracting material for baking, the aroma extracting temperature is 150-170 ℃, and the aroma extracting time is 15-20 minutes.
Compared with the prior art, the invention provides a processing technology of the brandy flower tea, which has the following beneficial effects:
1. according to the processing technology of the brandy flower tea, the tea is rolled more completely through repeated rolling, and in the drying process, the tea is dried for multiple times, so that moisture cannot be exerted at one time, and the tea is not burnt, yellow and withered.
2. The processing technology of the brandy flower tea ensures that the brandy flower tea has the advantages of long tea flavor preservation time, uniform tea flavor after multiple times of brewing and brewing resistance through scientific scenting flow.
Drawings
Fig. 1 is a schematic flow chart of a processing technology of the brandy flower tea.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Embodiment one:
referring to fig. 1, a processing technology of the brandy flower tea comprises the following steps:
s1, picking raw materials: picking the brandy and the fresh tea leaves in different time periods.
In the embodiment, the picking time of the brandy is six to nine in the morning of sunny weather, and the picking time of the fresh tea leaves is one to five in the afternoon of sunny weather.
Further, the fresh tea leaves are picked into fresh leaves with one bud and one leaf being initially spread, one bud and one leaf being developed and one bud and two leaves being initially spread, and the raw material buds She Chengduo are uniform in size and fresh and clean; when the white orchid is picked, the white orchid is picked from the pedicel, and white and full flower petals are picked, and the flower petals are slightly opened.
S2, pretreatment of raw materials: and selecting and cleaning fresh tea leaves.
In this example, the impurities are selected from the fresh tea leaves and filtered, the fresh tea leaves are soaked in the small soda water for 10 to 15 minutes, the yeast powder is added into the soaked fresh tea leaves, and the fresh tea leaves are kept stand in a closed container for 60 to 90 minutes and then washed.
S3, withering and water removing: and uniformly placing the fresh tea leaves into a withering tank, and slightly softening the fresh tea leaves to obtain withered leaves.
In the embodiment, the withering tank is placed at a place without direct sunlight and ventilation drying, withering is carried out based on the blowing of hot air by a fan, the blowing time of the hot air is 3-5 hours, and the withering thickness of tea leaves is 8-10 cm; and when the fresh tea leaves have the water running rate of 35-40%, finishing withering and water running.
S4, shaking the tea leaves: and (3) the withered fresh leaves are subjected to green shaking for 2 times in an automatic green shaking machine for 3 minutes each time until the fresh leaves have slightly red edges and emit slight flower and fruit fragrance.
In the embodiment, the rotating speed of the automatic green shaking machine is controlled to be 40-50 r/min, the first green shaking time is controlled to be 1 min, the interval between the second green shaking time and the first green shaking time is 4-6 min, and the second green shaking time is 2 min.
S5, tea fixation: and (3) placing the tea leaves subjected to shaking in a roller enzyme deactivating machine for enzyme deactivation, wherein the enzyme deactivating temperature is 135-170 ℃.
S6, spreading and cooling tea leaves: spreading the tea leaves after enzyme deactivation on a spreading plate for spreading and cooling, wherein the thickness of the spreading and cooling is controlled to be 3-5 cm.
S7, tea rolling: immediately taking out tea leaves, spreading, air-kneading for 2-5min in a kneader, kneading for 5-10min under medium pressure, and re-kneading for 8-10 min, and repeating for 3-5 times.
S8, drying tea leaves: and (5) drying the rolled tea twice.
In the embodiment, the first drying temperature is 100-120 ℃ and the drying time is 10-20 minutes; the second drying temperature is 70-90 ℃ and the drying time is 1-2 minutes.
S9, scenting: spreading the dried tea and flos Magnoliae on a baking frame according to a mode of tea layer by layer, and mixing and scenting.
In this embodiment, the whole part of the brandy flower is cleaned and chopped, the brandy flower is hoarded, the hoarded flower tea is hoarded, the hoarded height is 70-90 cm, and the hoarded height is not more than 70cm when the room temperature is above 38deg.C.
In actual processing production, if the number of the brandy flowers is large during the production peak period, manual petal detachment is difficult to realize, and cutting and scenting can be adopted, but the cutting and the scenting must be carried out simultaneously, otherwise, the cut is easy to become red, and the fragrance quality of the brandy flowers is affected.
Further, in the white orchid standing scenting, when the blank temperature reaches 42 ℃, carrying out once flower-filling heat dissipation, and when the blank temperature is reduced to 32-36 ℃, collecting and continuing scenting; after 4-5h of inspection, the water content of the tea base is 4.5-5.0%, the water content after inspection is 8.0-8.5%, which meets the water content requirement of the product, and the re-fire drying is not performed.
The tea blanks with the three stages or less are small in flower distribution amount, so that flower ventilation and heat dissipation are generally not performed in the middle.
In this example, the brandy scents only medium and low grade tea and tea flakes and dust. The fragrance of the brandy is strong, the flower compounding amount can be reduced, and the flower compounding amount of the brandy flower tea is shown in the following table.
| Tea base grade | Three stages | Four-stage | Five-stage | Six-stage | Tablet tea |
| Amount of flowers | 5.0-6.0 | 4.0-5.0 | 3.0-4.0 | 3.0-3.5 | 2.5-3.0 |
TABLE 1
In the table, the unit of the amount of flowers is kg/100kg (tea base).
S10, tea aroma improvement: and placing the scented tea on a drying rack, and conveying the scented tea into a sealed scenting box for fragrance extraction.
Wherein the aroma-extracting material is prepared by baking black olive kernel charcoal, the aroma-extracting temperature is 150-170 ℃, and the aroma-extracting time is 15-20 minutes.
S11, boxing tea leaves: the tea is packaged, the box body is dried, then the nail cover is sealed, the temperature of the scenting blank in the box is kept at 20-30 ℃, and the scenting blank is used for absorbing the fragrance of the brandy and preventing the fragrance from volatilizing and losing.
Meanwhile, people should not concentrate petals or fall to four corners of the box so as not to mildew.
Embodiment two:
a processing technology of the brandy flower tea comprises the following steps:
s1, picking raw materials: picking the brandy and the fresh tea leaves in different time periods.
In the embodiment, the picking time of the brandy is six to nine in the morning of sunny weather, and the picking time of the fresh tea leaves is one to five in the afternoon of sunny weather.
Further, the fresh tea leaves are picked into fresh leaves with one bud and one leaf being initially spread, one bud and one leaf being developed and one bud and two leaves being initially spread, and the raw material buds She Chengduo are uniform in size and fresh and clean; when the white orchid is picked, the white orchid is picked from the pedicel, and white and full flower petals are picked, and the flower petals are slightly opened.
S2, pretreatment of raw materials: and selecting and cleaning fresh tea leaves.
In this example, the impurities were selected from the fresh tea leaves and filtered, the fresh tea leaves were immersed in the soda water for 15 minutes, the yeast powder was added to the immersed fresh tea leaves, and the fresh tea leaves were left to stand in a closed container for 90 minutes and then washed.
S3, withering and water removing: and uniformly placing the fresh tea leaves into a withering tank, and slightly softening the fresh tea leaves to obtain withered leaves.
In the embodiment, the withering tank is placed at a place without direct sunlight and ventilation drying, withering is carried out based on the blowing of hot air by a fan, the blowing time of the hot air is 5 hours, and the withering thickness of tea leaves is 10 cm; when the fresh tea leaves have a water running rate of 40%, the withering water running is finished.
S4, shaking the tea leaves: and (3) the withered fresh leaves are subjected to green shaking for 2 times in an automatic green shaking machine for 3 minutes each time until the fresh leaves have slightly red edges and emit slight flower and fruit fragrance.
In the embodiment, the rotating speed of the automatic green shaking machine is controlled at 50r/min, the first green shaking time is controlled at 1 minute, the second green shaking time and the first green shaking time are 4-6 minutes, and the second green shaking time is 2 minutes.
S5, tea fixation: and (3) placing the tea leaves subjected to shaking in a roller enzyme deactivating machine for enzyme deactivation, wherein the enzyme deactivating temperature is 150 ℃.
S6, spreading and cooling tea leaves: and (5) spreading the tea leaves subjected to enzyme deactivation on a spreading plate for spreading and cooling, wherein the thickness of the spreading and cooling is controlled to be 5 cm.
S7, tea rolling: immediately taking out tea leaves, spreading, air-kneading for 5min in a kneader, kneading for 10min under medium pressure, and re-kneading for 10min, and repeating for 5 times.
S8, drying tea leaves: and (5) drying the rolled tea twice.
In this example, the first drying temperature was 110℃and the drying time was 15 minutes; the second drying temperature is 80 ℃ and the drying time is 1-2 minutes.
S9, scenting: spreading the dried tea and flos Magnoliae on a baking frame according to a mode of tea layer by layer, and mixing and scenting.
In this example, whole flower, clean petals and cut flower are used for scenting, and scented tea is used for scenting, the height of the flower is 80 cm, and the height of the flower is not more than 70cm at room temperature above 38deg.C.
In actual processing production, if the number of the brandy flowers is large during the production peak period, manual petal detachment is difficult to realize, and cutting and scenting can be adopted, but the cutting and the scenting must be carried out simultaneously, otherwise, the cut is easy to become red, and the fragrance quality of the brandy flowers is affected.
Further, in the white orchid standing scenting, when the blank temperature reaches 42 ℃, carrying out once flower-filling heat dissipation, and when the blank temperature is reduced to 32-36 ℃, collecting and continuing scenting; after 4-5h of inspection, the water content of the tea base is 4.5-5.0%, the water content after inspection is 8.0-8.5%, which meets the water content requirement of the product, and the re-fire drying is not performed.
The tea blanks with the three stages or less are small in flower distribution amount, so that flower ventilation and heat dissipation are generally not performed in the middle.
S10, tea aroma improvement: and placing the scented tea on a drying rack, and conveying the scented tea into a sealed scenting box for fragrance extraction.
Wherein, the aroma-extracting material is selected from black olive kernel charcoal for baking, the aroma-extracting temperature is 160 ℃, and the aroma-extracting time is 20 minutes.
S11, boxing tea leaves: the tea is packaged, the box body is dried, then the nail cover is sealed, the temperature of the scenting blank in the box is kept at 20-25 ℃, and the scenting blank is used for absorbing the fragrance of the brandy and preventing the fragrance from volatilizing and losing.
The beneficial effects of the invention are as follows:
1. according to the processing technology of the brandy flower tea, the tea is rolled more completely through repeated rolling, and in the drying process, the tea is dried for multiple times, so that moisture cannot be exerted at one time, and the tea is not burnt, yellow and withered.
2. The processing technology of the brandy flower tea ensures that the brandy flower tea has the advantages of long tea flavor preservation time, uniform tea flavor after multiple times of brewing and brewing resistance through scientific scenting flow.
In the description of the present specification, a description referring to terms "one embodiment," "some embodiments," "examples," "specific examples," or "some examples," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the present invention. In this specification, schematic representations of the above terms are not necessarily directed to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, the different embodiments or examples described in this specification and the features of the different embodiments or examples may be combined and combined by those skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. The processing technology of the brandy flower tea is characterized by comprising the following steps of:
s1, picking raw materials: picking the brandy and the fresh tea leaves in different time periods;
s2, pretreatment of raw materials: selecting and cleaning fresh tea leaves;
s3, withering and water removing: uniformly placing the fresh tea leaves into a withering tank, and slightly softening the fresh tea leaves to obtain withered leaves;
s4, shaking the tea leaves: the withered fresh leaves are subjected to green rocking for 2 times in an automatic green rocking machine for 3 minutes each time until the fresh leaves have slightly red edges and emit slight flower and fruit fragrance;
s5, tea fixation: placing the tea leaves subjected to shaking in a roller enzyme deactivating machine for enzyme deactivation, wherein the enzyme deactivating temperature is 135-170 ℃;
s6, spreading and cooling tea leaves: spreading the tea leaves subjected to enzyme deactivation on a spreading plate for spreading and cooling, wherein the thickness of the spread and cooled tea leaves is controlled to be 3-5 cm;
s7, tea rolling: immediately taking out tea leaves, spreading, air-kneading for 2-5min in a kneading machine, kneading for 5-10min under medium pressure, re-kneading for 8-10 min, and repeating for 3-5 times;
s8, drying tea leaves: twice drying the rolled tea leaves;
s9, scenting: spreading the dried tea leaves and the white orchid on a baking frame according to a mode of tea leaves layer by layer and white orchid layer by layer, and mixing and scenting;
s10, tea aroma improvement: placing the scented tea on a drying rack, and sending into a sealed scenting box for fragrance extraction;
s11, boxing tea leaves: the tea is packaged, the box body is dried, then the nail cover is sealed, the temperature of the scenting blank in the box is kept at 20-30 ℃, and the scenting blank is used for absorbing the fragrance of the brandy and preventing the fragrance from volatilizing and losing.
2. The process according to claim 1, wherein in the step S1, the picking time of the brandy flowers is six to nine in the morning of the sunny weather, and the picking time of the fresh tea leaves is one to five in the afternoon of the sunny weather.
3. The process for processing the brandy flower tea according to claim 2, wherein the fresh tea leaves are picked, developed and developed in one bud and one leaf, and the fresh tea leaves are developed in two leaves, and the raw material buds She Chengduo are uniform in size and fresh and clean; when the white orchid is picked, the white orchid is picked from the pedicel, and white and full flower petals are picked, and the flower petals are slightly opened.
4. The process according to claim 1, wherein in step S2, impurities are selected from fresh tea leaves and filtered, the fresh tea leaves are soaked in the soda water for 10 to 15 minutes, yeast powder is added to the soaked fresh tea leaves, and the fresh tea leaves are washed after being kept stand in a closed container for 60 to 90 minutes.
5. The process according to claim 1, wherein in the step S3, the withering tank is placed at a place where no sunlight is directly emitted and ventilated and dried, and withering is performed based on hot air blown by a blower for 3-5 hours, wherein the withering thickness of the tea leaves is 8-10 cm; and when the fresh tea leaves have the water running rate of 35-40%, finishing withering and water running.
6. The process of claim 1, wherein in step S4, the rotation speed of the automatic rocking machine is controlled to be 40r/min-50r/min, the first rocking time is controlled to be 1 min, the second rocking time and the first rocking time are 4-6 min, and the second rocking time is 2 min.
7. The process according to claim 1, wherein in step S8, the first drying temperature is 100-120 ℃ and the drying time is 10-20 minutes; the second drying temperature is 70-90 ℃ and the drying time is 1-2 minutes.
8. The process according to claim 1, wherein in step S9, the whole and clean petals of the brandy flower are used and the brandy flower is ground and then scented, the brandy flower is ground and raised by 70-90 cm, and the raised height is not more than 70cm at a room temperature of 38 ℃.
9. The process for preparing the brandy flower tea according to claim 8, wherein in the process of standing and scenting the brandy flower, when the temperature of the blank reaches 42 ℃, the blank is subjected to one-time flower-passing heat dissipation, and when the temperature of the blank is reduced to 32-36 ℃, the blank is collected and continuously scented; after 4-5 hours of inspection, the water content of the tea base is 4.5-5.0%, the water content after inspection is 8.0% -8.5%, the water content meets the water content requirement of the product, and re-fire drying is not performed.
10. The process according to claim 1, wherein in step S10, the aroma-extracting material is selected from the group consisting of black olive kernel charcoal for baking, the aroma-extracting temperature is 150-170 ℃, and the aroma-extracting time is 15-20 minutes.
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