Scenting method of jasmine scented tea

Abstract

The invention provides a scenting method of jasmine scented tea, and belongs to the technical field of scented tea preparation. The invention solves the problem that the existing market does not have jasmine fragrance and sweet-scented osmanthus fragrance. The scenting method of the jasmine flower tea comprises the following steps: selecting materials, selecting fresh tea bases, drying, spreading for cooling, selecting fresh jasmine flower buds and carrying out maintenance treatment, selecting fresh sweet-scented osmanthus and carrying out maintenance treatment, and spraying a bamboo leaf flavonoid spray for improving the ash content of the sweet-scented osmanthus on the sweet-scented osmanthus. Compared with the prior art, the jasmine scented tea produced by the double-flower scenting method is fresh in taste and rich in tea fragrance, and integrates jasmine fragrance, osmanthus fragrance, tea fragrance and fruit fragrance.

Description

Technical Field

[0001] The invention belongs to the technical field of scented tea preparation and relates to a scenting method for osmanthus jasmine scented tea. Background Art

[0002] Jasmine tea is a scented tea made by scenting tea leaves with jasmine flowers. It combines the fresh taste of tea leaves with the rich aroma of jasmine flowers.

[0003] The purpose of double-flower scenting is to increase the richness of the tea's aroma. It emphasizes the coordination of the aroma of two fresh flowers and pursues a complex aroma. One flower can be the main aroma and the other can be the auxiliary aroma, or just seek coordination without distinguishing between the primary and the secondary.

[0004] After continuous experiments, the inventor found that the fragrance of the double flower scent of "jasmine and osmanthus" is more coordinated. After three jasmine scents and two osmanthus scents, a new fragrance is achieved with rich layers. The top note is sweet fruity, the middle note is jasmine, and the base note is a composite fragrance of jasmine and osmanthus.

[0005] There are jasmine tea and osmanthus tea on the market, but there is no scented tea that combines the two fragrances of jasmine and osmanthus. Therefore, it is very meaningful to prepare a jasmine and osmanthus tea that has both the fragrance of jasmine and osmanthus. Summary of the invention

[0006] The invention aims to solve the problem that there is no scented tea with jasmine fragrance and osmanthus fragrance in the existing market, and proposes a scenting method for osmanthus-jasmine scented tea.

[0007] The purpose of the present invention can be achieved by the following technical solutions: A method for preparing osmanthus jasmine tea comprises the following steps: S1: selecting materials, selecting fresh tea leaves, drying and cooling them, selecting fresh jasmine buds and curing them, selecting fresh osmanthus flowers and curing them, and spraying the osmanthus flowers with bamboo leaf flavonoid spray for increasing the ash content of the osmanthus flowers; S2: First scenting: Mix the tea leaves and jasmine flower buds in proportion, let them stand, heat them in a pile, let them cool and oxygenate them, let them stand again, heat them in a pile, and then remove the flowers and sift out the tea leaves after the first scenting is completed; S3: Second and third scenting, take the tea leaves for drying, then adjust the efficiency and environment and repeat the S2 process, complete the second and third scenting in turn, remove the flowers and sieve out the tea leaves, at this time the tea leaves are jasmine tea with jasmine fragrance, the jasmine tea is evenly stacked and packed in boxes and refrigerated, the amount of jasmine buds selected for the first, second and third scentings is kept consistent; S4: Four scenting, take out the jasmine tea and let it cool to room temperature, then mix the jasmine tea and osmanthus in proportion, and after standing, heating, letting the flowers cool and oxygenate, standing again, heating, the four scenting is completed, and the flowers are removed and the tea leaves are screened out; S5: Five scents, take the tea leaves for drying, then adjust the efficiency and environment and repeat the S4 process for five scents. Remove the flowers, sieve out the tea leaves and dry them. At this time, the tea leaves are osmanthus-jasmine flower tea with the fragrance of jasmine and osmanthus. The amount of osmanthus used in the fourth and fifth scents remains consistent.

[0008] In the above-mentioned method for preparing osmanthus and jasmine tea, S1 picks fresh osmanthus flowers and spreads them out, sprays 5-10 ml of bamboo leaf flavonoids spray for every 100 g of osmanthus flowers, heats the mixture to 28-30° C., lets it stand for 1.5-2 hours, and then keeps it in ice. The bamboo leaf flavonoids spray is a mixture of water and bamboo leaf flavonoids, and the concentration of bamboo leaf flavonoids is 45-50 mg / L.

[0009] In the above-mentioned method for scenting osmanthus jasmine tea, the tea leaves in S1 are dried at a temperature of 90-110° C., and the moisture content of the tea leaves after drying is 4-5%.

[0010] In the above-mentioned scenting method of osmanthus jasmine tea, the first scenting process in S2 is specifically as follows: the tea leaves and jasmine buds are quickly mixed evenly in a layer of tea and a layer of jasmine buds to form a scenting pile, and a layer of tea leaves with a thickness of 0.5 cm to 1 cm is evenly sprinkled on the surface of the scenting pile. The total height of the scenting pile is 28 to 30 cm. The scenting pile is left to stand for 7 to 8 hours. During the standing period, the ambient temperature rises from the room temperature to 40°C. After that, the scenting pile is quickly raked to a height of 9 to 10 cm to make the scenting pile transparent and uniform. Then, the scenting pile is ventilated for more than 0.5 hours to cool down and replenish oxygen. When the pile temperature is close to room temperature, the pile is collected and left to stand for 6 to 8 hours and the ambient temperature continues to rise to 40°C until the jasmine flowers are wilted, the color changes from white to slightly yellow, and the fragrance of fresh flowers becomes weak, then the flowers can be bloomed, and then the flower residues are quickly sifted out, and the tea leaves are sifted out to complete the first scenting. The moisture content of the tea leaves after the first scenting is 16% to 18%.

[0011] In the above-mentioned scenting method of osmanthus jasmine tea, the second scenting process in S3 is specifically as follows: the tea leaves are dried at a temperature of 90-100°C, and the moisture content of the tea leaves after baking is 5.5-6.0%. Then the tea leaves are spread to cool to room temperature, and the tea leaves and new jasmine buds are evenly mixed according to the first scenting ratio to form a scenting pile with a total height of 28-30 cm. The scenting pile is allowed to stand for 6-7 hours, and the ambient temperature during the standing period is increased from room temperature to 40°C. The scenting pile is then quickly raked to a height of 9-10 cm to make the scenting pile transparent and uniform, and then the scenting pile is cooled for more than 0.5 hours to cool down and supplement oxygen. When the pile temperature is close to room temperature, the pile is collected and continued to stand for 5-6 hours and the ambient temperature continues to rise to 40°C. After the flower residue is sifted out, the tea leaves are taken to complete the second scenting. The moisture content of the tea leaves after the second scenting is 15%-16%.

[0012] In the above-mentioned scenting method of osmanthus jasmine tea, the three scenting processes in S3 are specifically as follows: the tea leaves are dried at a temperature of 80-85°C, and the moisture content of the tea leaves after baking is 6.5-7.0%. Then the tea leaves are spread to cool to room temperature, and the tea leaves and new jasmine buds are evenly mixed according to the first scenting ratio to form a scenting pile with a total height of 28-30 cm. The scenting pile is left to stand for 5-6 hours, and the ambient temperature during the standing period is increased from room temperature to 40°C. The scenting pile is then quickly raked to a height of 9-10 cm to make the scenting pile transparent and uniform, and then the scenting pile is cooled for more than 0.5 hours to cool down and replenish oxygen. When the pile temperature is close to room temperature, the pile is collected and continued to stand for 5-6 hours and the ambient temperature continues to rise to 40°C. After the flower residue is sifted out, the tea leaves are taken to complete the three scentings. The moisture content of the jasmine tea after the three scentings is 13%-14%.

[0013] In the above-mentioned scenting method of osmanthus and jasmine tea, the four scenting processes in S4 are specifically as follows: take out the jasmine tea and place it at room temperature, quickly mix the jasmine tea and osmanthus flowers in a layer of tea and a layer of flowers to form a scenting pile with a total height of 20 to 25 cm, let it stand for 6.5 to 7.5 hours, during which the ambient temperature rises from room temperature to 35°C, then quickly rake the scenting pile to a height of 7 to 8 cm to make the scenting pile transparent and uniform, then let the scenting pile dissipate heat for more than 30 minutes to cool down and replenish oxygen, when the pile temperature is close to room temperature, collect the pile and continue to stand for 3 to 4 hours and the ambient temperature continues to rise to 35°C, sieve out the flower residue and take the tea leaves to complete the four scentings, and the moisture content of the tea leaves after the four scentings is 11% to 12%.

[0014] In the above-mentioned scenting method of osmanthus jasmine tea, the five scenting processes in S5 are specifically as follows: drying the tea leaves at a temperature of 85-90°C, the moisture content of the tea leaves after baking is 6.8-7.0%, then cooling the tea leaves to room temperature, mixing the tea leaves and new osmanthus flowers evenly according to the four scenting ratios to form a scenting pile with a total height of 19-22 cm, standing for 5-6 hours, during which the ambient temperature rises from room temperature to 35°C, and then quickly raking the scenting pile. The pile is piled to a height of 7 to 8 cm to make the scenting pile transparent and uniform, then the scenting pile is allowed to dissipate heat for more than 0.5 hour to cool down and replenish oxygen. When the pile temperature is close to room temperature, the pile is collected and allowed to stand for 2.5 to 3 hours and the ambient temperature continues to be piled up to 35°C. After the flower residue is sieved out, the tea leaves are taken to complete the five scentings. After the five scentings, the moisture content of the tea leaves is within 10%. The tea leaves are dried to make the moisture content of 7 to 7.5%. The tea leaves obtained at this time are osmanthus jasmine flower tea with the fragrance of jasmine and osmanthus.

[0015] In the above-mentioned method for scenting osmanthus-jasmine tea, the ratio of tea leaves, jasmine buds and osmanthus flowers in S2 and S4 is 2:1:1.

[0016] In the above-mentioned method for preparing osmanthus-jasmine tea, the ratio of the jasmine buds involved in S2 to the osmanthus involved in S4 is ≤2:1.

[0017] In the above-mentioned method for preparing osmanthus-jasmine tea, the jasmine buds are mixed with white jasmine as a base, and the ratio of white jasmine to jasmine buds is 1-2:100.

[0018] Compared with the prior art, the osmanthus-jasmine tea produced by the double-flower scenting method has a fresh taste and a strong tea aroma, and integrates the aromas of jasmine, osmanthus, tea and fruit. DETAILED DESCRIPTION

[0019] The following are specific embodiments of the present invention and combined with tables to further describe the technical solutions of the present invention, but the present invention is not limited to these embodiments.

[0020] Example 1

[0021] This embodiment discloses a method for preparing osmanthus jasmine tea, comprising the following steps: S1: material selection; fresh tea leaves are selected and dried at 100°C. The moisture content of the tea leaves after drying is 5%. After the tea leaves are dried, they are spread out to cool. Fresh jasmine buds are selected and cured. Fresh osmanthus flowers are selected and cured. White jasmine flowers are added to the jasmine buds as a base. S2: First scenting; quickly mix the tea leaves and jasmine buds in a layer of tea and jasmine buds to form a scenting pile, the ratio of tea leaves to jasmine buds is 1:1, and evenly sprinkle a layer of tea leaves with a thickness of 0.5 cm on the surface of the scenting pile. The total height of the scenting pile is 30 cm. Let it stand for 8 hours. During the standing period, the ambient temperature rises from the room temperature to 40°C. Then quickly rake the scenting pile to a height of 10 cm to make the scenting pile transparent and uniform. Then, the scenting pile is cooled for 0.5 hours and oxygen is supplemented. When the pile temperature is close to room temperature, the pile is collected and allowed to stand for another 6 hours while the ambient temperature rises to 40°C until the jasmine flowers are wilted, the color changes from white to slightly yellow, and the fragrance of fresh flowers becomes weak. Then, the flower residue is quickly sifted out, and the flowers are sifted out of the tea leaves to complete the first scenting. The moisture content of the tea leaves after the first scenting is 18%; S3: Second and third scenting: Dry the tea leaves at 90℃ to obtain a moisture content of 6.0% after baking. Then cool the tea leaves to room temperature. Mix the tea leaves and new jasmine flower buds according to the first scenting ratio to form a scenting pile with a total height of 30cm. Leave the pile to stand for 6 hours. During the standing period, the ambient temperature rises from room temperature to 40℃. Then quickly rake the scenting pile to a height of 10cm to make the scenting pile transparent and uniform. Then, heat the scenting pile for 0.5 hours to cool down and replenish oxygen. When the pile temperature is close to room temperature, collect the pile and continue to stand for 6 hours while the ambient temperature continues to rise to 40℃. Sieve out the flower residue and take out the tea leaves to complete the second scenting. The moisture content of the tea leaves after the second scenting is 16%. Then, The tea leaves are dried at 85°C, and the moisture content of the tea leaves after drying is 7.0%. The tea leaves are spread to cool to room temperature, and the tea leaves and new jasmine flower buds are mixed evenly according to the first scenting ratio to form a scenting pile with a total height of 30 cm. The scenting pile is left to stand for 6 hours, and the ambient temperature rises from room temperature to 40°C during the standing period. The scenting pile is then quickly raked to a height of 10 cm to make the scenting pile transparent and uniform, and then the scenting pile is cooled for 0.5 hours to cool down and supplement oxygen. When the pile temperature is close to room temperature, the pile is collected and left to stand for 5 hours and the ambient temperature continues to rise to 40°C. After the flower residue is sieved out, the tea leaves are taken to complete the third scenting. The moisture content of the jasmine tea obtained after the third scenting is 14%. The jasmine tea is then evenly stacked, packed, and refrigerated. S4: Four scentings; take out the jasmine tea and place it at room temperature, quickly mix the jasmine tea and osmanthus flowers in a layer of tea and a layer of flowers to form a scenting pile, the ratio of jasmine tea to fresh osmanthus is 1:2, the total height of the scenting pile is 25 cm, and it is allowed to stand for 7.5 hours. During the standing period, the ambient temperature rises from the room temperature to 35°C, and then the scenting pile is quickly raked to a height of 8 cm to make the scenting pile transparent and uniform, and then the scenting pile is vented for 30 minutes to cool down and replenish oxygen. When the pile temperature is close to room temperature, the pile is collected and allowed to stand for another 4 hours and the ambient temperature continues to rise to 35°C. After the flower residue is sieved out, the tea leaves are taken out to complete the four scentings. The moisture content of the tea leaves after the four scentings is 12%; S5: Five scentings: Dry the tea leaves at 85℃ until the moisture content of the tea leaves is 7.0%. Then cool the tea leaves to room temperature. Mix the tea leaves and new osmanthus flowers according to the four scenting ratios to form a scenting pile with a total height of 22cm. Let it stand for 5 hours. During the standing period, the ambient temperature rises from room temperature to 35℃. Then quickly rake the scenting pile to a height of 8cm to make the scenting pile permeable and uniform. Then, let the scenting pile dissipate heat for more than 0.5 hour to cool down and replenish oxygen. When the pile temperature is close to room temperature, collect the pile and continue to stand for 2.5 hours while the ambient temperature continues to rise to 35℃. Sieve out the flower residue and take out the tea leaves to complete the five scentings. After the five scentings, the moisture content of the tea leaves is 10%. Dry the tea leaves to make the moisture content of 7.5%. The tea leaves obtained at this time are osmanthus jasmine flower tea with jasmine and osmanthus fragrances.

[0022] Example 2

[0023] The main difference between this embodiment and embodiment 1 is that the ratio of tea leaves, jasmine buds and osmanthus flowers is different, as shown in Table 1.

[0024] Example 3

[0025] The main difference between this embodiment and embodiment 1 is that the ratio of tea leaves, jasmine buds and osmanthus flowers is different, as shown in Table 1.

[0026] Example 4

[0027] The main difference between this embodiment and embodiment 1 is that the ratio of tea leaves, jasmine buds and osmanthus flowers is different, as shown in Table 1.

[0028] Example 5

[0029] The main difference between this embodiment and embodiment 1 is that the ratio of tea leaves, jasmine buds and osmanthus flowers is different, as shown in Table 1.

[0030] Example 6

[0031] The main difference between this embodiment and embodiment 1 is that the ratio of tea leaves, jasmine buds and osmanthus flowers is different, as shown in Table 1.

[0032] Comparative Example 1 This comparative example discloses a jasmine tea and a production method thereof, wherein the production method comprises a scenting step, and the scenting step is performed by the following steps: a. In a sealed box, lay jasmine flowers and tea leaves in layers on adjacent mesh screens at a weight ratio of 0.8:1, with the flowers on the lower layer and the tea leaves on the upper layer, and place two layers alternately in this way; b. Control the vacuum degree in the box to 10 kPa, the temperature to 36 ° C, and the relative humidity to 80 RH%, until the tea leaves absorb fragrance and moisture to a water content of 7.7 wt%. Then, the scenting process is completed. Take out the tea leaves, add 1 wt % of dry jasmine petals, mix well and bag them to obtain the finished jasmine tea.

[0033] Table 1 The difference between osmanthus jasmine tea and ordinary jasmine tea under different ratios of tea base, jasmine buds and osmanthus

[0034] It can be seen from Table 1 that in the case of Example 1 and Example 2, because the proportion of tea base is less than the proportion of jasmine buds and osmanthus, the final scented osmanthus jasmine tea loses the original tea flavor; Example 3 mainly adjusts jasmine fragrance and auxiliary osmanthus fragrance and is mixed with a small amount of tea fragrance; Example 4 jasmine fragrance and osmanthus fragrance are compatible and mixed, and have good original tea fragrance and balanced taste; In Example 5, the proportion of tea base is twice that of jasmine buds and osmanthus, so it can be retained. The present invention discloses a kind of jasmine tea with the invention patently, and the invention discloses a kind of jasmine tea with the invention patently. The present invention discloses a kind of jasmine tea with the invention patently. The present invention discloses a kind of jasmine tea with the invention patently.

[0035] The osmanthus-jasmine flower tea produced in Examples 1 and 2 is free from the original tea fragrance and is more like fruit tea; the osmanthus-jasmine flower tea produced in Example 6 has a light osmanthus fragrance and tastes similar to ordinary jasmine tea; the osmanthus-jasmine flower tea scented in Examples 3, 4, and 5 has the fragrance of jasmine, osmanthus, and tea, which is the preferred ratio, among which the layered taste of Example 5 is the best.

[0036] However, since Comparative Example 1 only uses jasmine flowers for scenting, only a pure jasmine fragrance of tea leaves will be obtained in the end, and the taste is limited to jasmine flowers.

[0037] Comparative Example 2 The difference between this comparative example and Example 5 is that: in S4, the jasmine tea is no longer mixed with osmanthus, but continues to be mixed with new jasmine flowers, and the mixing ratio is the same as that of the first scenting, and the room temperature is replaced by 40°C from 35°C; in S5, the tea embryos are no longer mixed with osmanthus, but continue to be mixed with new jasmine flowers, and the mixing ratio is the same as that of the first scenting, and the room temperature is replaced by 40°C from 35°C.

[0038] Example 7

[0039] The difference between this embodiment and embodiment 5 is that: S1 picks fresh osmanthus flowers and spreads them out, sprays 5 ml of bamboo leaf flavonoids spray per 100 g of osmanthus flowers, the bamboo leaf flavonoids spray is a mixture of water and bamboo leaf flavonoids, and the concentration of bamboo leaf flavonoids is 50 mg / L, heats to 30° C., stands for 2 hours, and then keeps them in ice.

[0040] Example 8

[0041] The difference between this embodiment and embodiment 5 is that: S1 picks fresh osmanthus flowers and spreads them out, sprays 10 ml of bamboo leaf flavonoids spray per 100 g of osmanthus flowers, the bamboo leaf flavonoids spray is a mixture of water and bamboo leaf flavonoids, and the concentration of bamboo leaf flavonoids is 50 mg / L, heats to 30° C., stands for 2 hours, and then keeps them in ice.

[0042] Table 2 Physical and chemical indexes of osmanthus jasmine tea and common jasmine tea

[0043] Total ash content refers to the mineral content of the final tea leaves. The total ash content is composed of minerals rich in dried tea leaves, dried jasmine flowers, dried osmanthus flowers and residual powder.

[0044] It can be understood from Table 2 that: Comparative Example 2 is actually the scenting process of ordinary jasmine tea, and it also adopts 5 scenting processes. Because the jasmine buds themselves have a high content of inorganic minerals, after 5 scenting processes, the final jasmine tea has a sufficiently high accumulated total ash content; and compared with Comparative Example 2, the two scenting processes at the end of Example 4 and Example 5 are changed from jasmine bud scenting to osmanthus scenting. The inorganic mineral content of osmanthus is lower than that of jasmine, so the tea leaves cannot accumulate enough ash after two osmanthus scenting processes, and the final total ash content of osmanthus jasmine tea is low, which affects the taste of osmanthus jasmine tea and reduces the nutritional content of osmanthus jasmine tea; Examples 7 and 8 carry out front-end processing on osmanthus, by spraying bamboo leaf flavonoids spray on fresh osmanthus, then heating and catalyzing and standing for a certain period of time to increase the ash content of osmanthus itself, and the total ash content of the osmanthus jasmine tea finally obtained can be appropriately increased, which plays an effect of supplementing the total ash content of osmanthus jasmine tea. Moreover, after the amount of bamboo leaf flavonoids sprayed on osmanthus is increased from 5ml of bamboo leaf flavonoids spray per 100g of osmanthus to 10ml of bamboo leaf flavonoids spray per 100g of osmanthus, the effect of increasing the ash content is not obvious. From an environmental protection point of view, it is sufficient to spray 5ml of bamboo leaf flavonoids spray per 100g of osmanthus.

[0045] It should be understood that in the claims and description of the present invention, all "including..." should be understood as an open-ended meaning, that is, its meaning is equivalent to "at least contains...", and should not be understood as a closed meaning, that is, its meaning should not be understood as "only includes...".

[0046] The specific embodiments described herein are merely examples of the spirit of the present invention. Those skilled in the art may make various modifications or additions to the specific embodiments described or replace them in similar ways, but they will not deviate from the spirit of the present invention or exceed the scope defined by the appended claims.

Claims

1. A method for preparing osmanthus jasmine tea, characterized in that: The following steps are involved: S1: selecting materials, selecting fresh tea leaves, drying and cooling them, selecting fresh jasmine buds and curing them, selecting fresh osmanthus flowers and curing them, and spraying the osmanthus flowers with bamboo leaf flavonoid spray for increasing the ash content of the osmanthus flowers; S2: First scenting: Mix the tea leaves and jasmine flower buds in proportion, let them stand, heat them in a pile, let them cool and oxygenate them, let them stand again, heat them in a pile, and then remove the flowers and sift out the tea leaves after the first scenting is completed; S3: Second and third scenting, take the tea leaves for drying, then adjust the efficiency and environment and repeat the S2 process, complete the second and third scenting in turn, remove the flowers and sieve out the tea leaves, at this time the tea leaves are jasmine tea with jasmine fragrance, the jasmine tea is evenly stacked and packed in boxes and refrigerated, the amount of jasmine buds selected for the first, second and third scentings is kept consistent; S4: Four scenting, take out the jasmine tea and let it cool to room temperature, then mix the jasmine tea and osmanthus in proportion, and after standing, heating, letting the flowers cool and oxygenate, standing again, heating, the four scenting is completed, and the flowers are removed and the tea leaves are screened out; S5: Five scents, take the tea leaves for drying, then adjust the efficiency and environment and repeat the S4 process for five scents. Remove the flowers, sieve out the tea leaves and dry them. At this time, the tea leaves are osmanthus-jasmine flower tea with the fragrance of jasmine and osmanthus. The amount of osmanthus used in the fourth and fifth scents remains consistent.

2. The method for preparing osmanthus jasmine tea according to claim 1, characterized in that: S1 picks fresh osmanthus flowers and spreads them out, sprays 5-10 ml of bamboo leaf flavonoids spray on every 100 g of osmanthus flowers, raises the temperature to 28-30° C., leaves them to stand for 1.5-2 hours, and then stores them in ice. The bamboo leaf flavonoids spray is a mixture of water and bamboo leaf flavonoids, and the concentration of bamboo leaf flavonoids is 45-50 mg / L.

3. The method for preparing osmanthus-jasmine tea according to claim 1, characterized in that: In S1, the tea leaves are dried at a temperature of 90-110°C, and the moisture content of the tea leaves after drying is 4-5%.

4. The method for preparing osmanthus-jasmine tea according to any one of claims 1 to 3, characterized in that: The specific first scenting process in S2 is as follows: the tea leaves and jasmine buds are quickly mixed evenly in a layer of tea and flower to form a scenting pile, and a layer of tea leaves with a thickness of 0.5cm to 1cm is evenly sprinkled on the surface of the scenting pile. The total height of the scenting pile is 28 to 30cm. It is left to stand for 7 to 8 hours. During the standing period, the ambient temperature rises from the room temperature to 40°C. Then the scenting pile is quickly raked to a height of 9 to 10cm to make the scenting pile transparent and even. Then the scenting pile is vented for more than 0.5 hour to cool down and replenish oxygen. When the pile temperature is close to room temperature, the pile is collected and left to stand for 6 to 8 hours and the ambient temperature continues to rise to 40°C until the jasmine flowers are wilted, the color changes from white to slightly yellow, and the fragrance of fresh flowers becomes weak. Then the flower residue is quickly sifted out, and the first scenting is completed after the sifted tea leaves are sifted out. The moisture content of the tea leaves after the first scenting is 16% to 18%.

5. The method for preparing osmanthus-jasmine tea according to any one of claims 1 to 3, characterized in that: The second scenting process in S3 is specifically as follows: the tea leaves are dried at a temperature of 90-100°C, and the moisture content of the tea leaves after drying is 5.5-6.0%. Then the tea leaves are spread out to cool to room temperature, and the tea leaves and new jasmine flower buds are mixed evenly according to the first scenting ratio to form a scenting pile with a total height of 28-30 cm. The scenting pile is left to stand for 6-7 hours, during which the ambient temperature rises from room temperature to 40°C, and then the scenting pile is quickly raked to a height of 9-10 cm to make the scenting pile permeable and uniform, and then the scenting pile is cooled for more than 0.5 hours to cool down and replenish oxygen. When the pile temperature is close to room temperature, the pile is collected and continued to stand for 5-6 hours and the ambient temperature continues to rise to 40°C. After the flower residue is sifted out, the tea leaves are taken out to complete the second scenting. The moisture content of the tea leaves after the second scenting is 15%-16%.

6. The method for preparing osmanthus-jasmine tea according to any one of claims 1 to 3, characterized in that: The three scenting processes in S3 are as follows: drying the tea leaves at a temperature of 80-85°C, with a moisture content of 6.5-7.0% after baking; then cooling the tea leaves to room temperature; mixing the tea leaves and new jasmine flower buds evenly according to the first scenting ratio to form a scenting pile with a total height of 28-30 cm; leaving the pile to stand for 5-6 hours, during which the ambient temperature rises from room temperature to 40°C; then quickly raking the scenting pile to a height of 9-10 cm to make the scenting pile permeable and uniform; then letting the scenting pile dissipate heat for more than 0.5 hour to cool down and replenish oxygen; when the pile temperature is close to room temperature, collecting the pile and continuing to stand for 5-6 hours while the ambient temperature continues to rise to 40°C; sifting out the flower residue and taking out the tea leaves to complete the three scentings; after the three scentings, the moisture content of jasmine tea is 13%-14%.

7. The method for preparing osmanthus-jasmine tea according to any one of claims 1 to 3, characterized in that: The four scenting processes in S4 are as follows: take out the jasmine tea and place it at room temperature, quickly mix the jasmine tea and osmanthus flowers in a layer of tea and a layer of flowers to form a scenting pile with a total height of 20 to 25 cm, and let it stand for 6.5 to 7.5 hours. During the standing period, the ambient temperature rises from room temperature to 35°C, and then the scenting pile is quickly raked to a height of 7 to 8 cm to make the scenting pile transparent and uniform, and then the scenting pile is dissipated for more than 30 minutes to cool down and replenish oxygen. When the pile temperature is close to room temperature, the pile is collected and allowed to stand for 3 to 4 hours and the ambient temperature continues to rise to 35°C. After the flower residue is sifted out, the tea leaves are taken to complete the four scentings. The moisture content of the tea leaves after the four scentings is 11% to 12%.

8. The method for preparing osmanthus-jasmine tea according to any one of claims 1 to 3, characterized in that: The five scenting processes in S5 are as follows: drying the tea leaves at 85-90°C, the moisture content of the tea leaves after baking is 6.8-7.0%, then cooling the tea leaves to room temperature, mixing the tea leaves and new osmanthus flowers evenly according to the four scenting ratios to form a scenting pile with a total height of 19-22 cm, leaving it to stand for 5-6 hours, during which the ambient temperature rises from room temperature to 35°C, then quickly raking the scenting pile to a height of 7-8 cm to make the scenting pile permeable and uniform, then letting the scenting pile dissipate heat for more than 0.5 hour to cool down and replenish oxygen, when the pile temperature approaches room temperature, collecting the pile and continuing to stand for 2.5-3 hours while the ambient temperature continues to rise to 35°C, sifting out the flower residue and taking out the tea leaves to complete the five scentings, the moisture content of the tea leaves after the five scentings is within 10%, and drying the tea leaves to make the moisture content of the tea leaves 7-7.5%, at which time the tea leaves obtained are osmanthus jasmine flower tea with jasmine and osmanthus fragrances.

9. The method for preparing osmanthus-jasmine tea according to any one of claims 1 to 3, characterized in that: The ratio of tea leaves, jasmine buds and osmanthus flowers in S2 and S4 is 2:1:

1.

10. The method for preparing osmanthus-jasmine tea according to any one of claims 1 to 3, characterized in that: The ratio of jasmine buds involved in S2 to osmanthus involved in S4 is ≤2:1.

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