Osmanthus tea processing process

Abstract

The invention discloses an osmanthus tea processing process which includes the step of scenting magnolia flowers and osmanthus together. The scenting step includes the steps: laying a layer of unsifted tea on a clean bamboo mat, laying the osmanthus on another bamboo mat, forming a bamboo mat pair by the two bamboo mats and positioning the unsifted tea above the osmanthus; placing a plurality of bamboo mat pairs in a box and arranging an S-shaped sliding rail penetrating the whole box from top to bottom between every two bamboo mat pairs in the box; placing the magnolia flowers into a hollow cylinder with a shell with uniform pores; enabling one cylinder to enter the rail from the upper portion every 10-20 seconds in the whole scenting step until finishing scenting. The S-shaped sliding rail is positioned between the bamboo mat pairs in a zigzag manner, the vertical distance between bent points of each bent portion is equal to that between bent points of another bent portion, and the bent points are vertically parallel and level. Unified quality of osmanthus tea is ensured.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing technology of sweet-scented osmanthus tea. Background technique [0002] The main point of sweet-scented osmanthus tea processing is in the scenting process. In the prior art, a layer of magnolia is first laid on the bottom for "priming", and then a multi-layer shelf is used, and sweet-scented osmanthus and tea embryos are placed alternately up and down. The purpose of magnolia flower "base" is to "perfume" with magnolia flower, increase the concentration of sweet-scented osmanthus tea fragrance, and "set off" the freshness of sweet-scented osmanthus fragrance. Proper mastery of base can improve the quality of scented tea. The primer is usually carried out at the head of the scenting process, and the amount of magnolia flowers is about 1.0%-2.0% of the total flower amount. [0003] However, using the existing technology for scenting fragrance, due to the multiple laye...

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Problems solved by technology

[0003] However, using the existing technology for scenting fragrance, due to the multiple layers of osmanthus and tea embryos, the distance between each layer of tea embryos and magnolia flowers is different, which causes that the tea embryos that are closer to the magnolia flower absorb more floral fragrance, while the tea embryos that are closer to the magnolia flower absorb more fragrance. The tea germs farther away absorb less flower fragrance, and the quality of the same batch of osmanthus tea varies; sometimes, in order to ensure the fragrance absorption of the upper layer of tea germs, the amount of magnolia flowers has to be increased, resulting in the absorption of tea germs closer to the magnolia flowers. Too much fragrance of magnolia flower results in "toulan", that is, the fragrance of magnolia flower overwhelms the fragrance of osmanthus flower, which reduces the quality of osmanthus tea

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