Processing method of fresh sweet-scented osmanthus tea

Abstract

The invention discloses a processing method of fresh sweet-scented osmanthus tea, which comprises the following steps: (1) impurity removal: screening, washing and drying fresh sweet-scented osmanthus flowers by using an impurity removal machine to obtain clean fresh flowers; (2) storing the fresh flowers: putting the clean fresh flowers into a green storage machine, and controlling the temperature, the relative humidity, the flower spreading thickness and the yellow light irradiation intensity; withering and dehydrating by using a withering trough to obtain stored fresh flowers; (3) de-enzyming: de-enzyming the stored fresh flowers in a de-enzyming machine, and spreading for cooling in time after de-enzyming to obtain de-enzymed flowers; (4) adopting a one-time scenting method or a multi-time scenting method; and (5) drying. The method disclosed by the invention is simple and easy to implement, the prepared product achieves the quality of'thick and fresh flower fragrance, fresh and mellow taste and harmonious flower fragrance and tea fragrance ', the product quality is obviously superior to that of a sweet osmanthus tea product processed by a traditional process, and the economic utilization value of sweet osmanthus and tea leaves is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of tea making, and particularly relates to a processing method of fresh and refreshing osmanthus tea. Background Art

[0002] Besides being an ornamental flower, osmanthus flowers are also an important source of fresh flowers for scented tea. Traditionally, fresh osmanthus flowers are added to dried tea leaves for scenting (e.g., Patent CN 116508857 A; tea processing textbooks, etc.). However, while osmanthus flowers have a strong floral fragrance, they also have a dull, grassy note. During the scenting process, while the tea leaves absorb the beneficial aroma, they also absorb unpleasant odors. Traditional methods do not properly process the fresh flowers, resulting in a heavily odorous osmanthus tea. Long-term consumption can have significant side effects on the mouth and brain. Innovating osmanthus tea processing technology has become an urgent challenge for the scented tea industry. Summary of the Invention

[0003] In order to overcome the deficiencies of the prior art, the purpose of the present invention is to provide a method for processing a fresh and refreshing osmanthus tea. The method is simple and easy to implement, and the product obtained achieves the quality of "strong and fresh floral fragrance, mellow taste, and harmonious floral and tea fragrance". The product quality is not only significantly superior to osmanthus tea products processed by traditional technology, but also improves the economic utilization value of osmanthus and tea.

[0004] In order to solve the above problems, the technical solution adopted by the present invention is:

[0005] A method for processing fresh and refreshing osmanthus tea comprises removing impurities, storing green tea, removing green tea, scenting tea, and drying, specifically comprising the following steps:

[0006] (1) De-ironization: Osmanthus flowers are screened, washed and dried using a de-ironization machine to obtain clean flowers;

[0007] (2) Storage: First, clean fresh flowers are placed in a storage machine, and the temperature is controlled at 15-20℃, the relative humidity is about 85%, and the thickness of the flowers is 1-3cm. The yellow light wavelength is 585-590nm, the irradiation intensity is 230-400Lx, and the irradiation time is 5-6h. Then, use a withering tank to wither and lose water at 20-25℃ until the moisture content is 70-75%, and the fresh flowers for storage are obtained.

[0008] (3) Fixing: Fresh flowers are fixed in a fixing machine at a temperature of 230-240°C. The moisture content of the fixed flowers is controlled at 40-60%. After fixing, the flowers are spread out to cool down in time to obtain fixed flowers.

[0009] (4) Using a one-time scenting method: add the withered flowers to the dry tea leaves at a flower / tea ratio of 50-60% by mass, mix the flowers evenly, and scent the flowers using a box scenting method for 9-15 hours, then use a flower screening machine to screen out the osmanthus flowers;

[0010] Alternatively, you can use multiple scenting methods: For the first scenting, add the withered flowers to the dry tea leaves at a flower / tea ratio of 25-35% by mass, mix the flowers evenly, and scent them in a box for 9-12 hours.

[0011] The second scenting is carried out according to the above method. After the second scenting is completed, the sweet osmanthus flowers are sieved out with a flower sifter, and then the tea leaves are dried in a dryer to control the moisture content of the tea leaves to 10-15%, thereby obtaining the second scented tea leaves.

[0012] Repeat the scenting process several times according to the first scenting method. Use a flower sieving machine to remove the osmanthus flowers and dry them once after every two scentings.

[0013] (5) Drying: Use a drying machine to dry the tea leaves at a temperature of 70°C for 30-50 minutes to obtain the scented osmanthus tea.

[0014] Preferably, the temperature in step (3) is the temperature of the drum of the fixing machine at a distance of 30 cm from the feed inlet.

[0015] Preferably, the dry tea leaves in step (4) are any one of black tea, green tea, oolong tea, white tea, dark tea and yellow tea.

[0016] Compared with the prior art, the present invention has the following obvious beneficial effects:

[0017] (1) The key points of the present invention are that yellow light irradiation is used during the green storage stage and scenting tea is made from fresh flowers after they have been withered, which changes the traditional method of directly scenting fresh flowers.

[0018] (2) The process of the present invention improves the concentration of the floral aroma of osmanthus tea: on the one hand, yellow light irradiation treatment is used during the storage stage to promote the formation of terpene aromatic substances by inducing the expression of related genes, thereby improving the concentration of the floral aroma. On the other hand, the use of drum-fixing technology removes some turbid and grassy substances, reducing the competitive adsorption of these turbid and grassy substances during the scenting process, allowing more good aromatic substances to be adsorbed, thereby improving the concentration of the floral aroma.

[0019] (3) The process of the present invention removes the unpleasant odors of osmanthus flowers, such as stuffy and turbid ones: the fresh flowers are withered at high temperature by using a drum withering machine, which inactivates the activities of various enzymes, promotes the volatilization of substances with green and stuffy odors, and retains substances with pleasant smells. As a result, the processed osmanthus flowers have a fresh fragrance and a mellow taste, which significantly improves the quality of osmanthus tea.

[0020] (4) The technology of the present invention significantly improves the economic benefits of osmanthus tea: the osmanthus tea processed by the method of the present invention has no turbid smell and its price is more than 30% higher than that of traditional products. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the following briefly introduces the drawings required for use in the description of the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0022] Figure 1 The differential expression of genes in the MEP pathway induced by yellow light.

[0023] In the figure: A, differentially expressed genes in the MEP pathway (transcriptome data); B, fluorescence quantification results of differentially expressed genes in the MEP pathway.

[0024] DXS: deoxyxylulose 5-phosphate synthase, DXR: 1-deoxy-D-xylulose-5-phosphate reductoisomerase, CMS: methylerythritol-cytosine dinucleotide synthase, CMK: 4-(5-cytidine pyrophosphate)-2-C-methyl-D-erythritol kinase, HDS: 4-hydroxy-2-methyl-2-E-butenyl-4-pyrophosphate synthase, HDR: 4-hydroxy-2-methyl-2-E-butenyl-4-pyrophosphate reductase, LIS: linalool synthase. DETAILED DESCRIPTION

[0025] The features and advantages of the present invention can be further understood through the following examples and detailed description. The examples provided are merely illustrative of the method of the present invention and are not intended to limit the remainder of the present invention in any way.

[0026] The present invention provides a method for processing fresh and refreshing osmanthus tea, comprising the following steps:

[0027] (1) De-impurity: Osmanthus flowers are screened, washed and dried using a 6CGQ-150 de-impurity machine to obtain clean flowers.

[0028] (2) Storage: First, place the clean fresh flowers in a 6CTQ-100 storage machine, control the temperature at 15-20°C, relative humidity at around 85%, and spread the flowers to a thickness of 1-3 cm. Irradiate with yellow light with a wavelength of 585-590 nm, an intensity of 230-400 Lx, and an irradiation time of 5-6 hours. Then, use a 6CW-120 withering trough at 20-25°C to wither and dehydrate the flowers to a moisture content of 70-75%, thereby obtaining storage fresh flowers.

[0029] (3) Fixing: Fresh flowers are fixed in a 6CST-50 fixing machine at a temperature of 230-240°C (drum temperature about 30 cm from the feed port). The moisture content of the fixed flowers is controlled at 40-60%. After fixing, the flowers are spread out to cool down in time to obtain fixed flowers.

[0030] (4) One-time flower scenting method: Add the withered flowers to dry tea leaves (including black tea, green tea, oolong tea, white tea, dark tea, and yellow tea, with a water content generally controlled below 7%) at a flower / tea ratio of 50-60% by mass, mix the camellia flowers, put them into an aluminum foil bag, and place them in a wooden box. Scent the flowers using the box scenting method for 9-15 hours, and then use a flower screening machine to screen out the osmanthus flowers.

[0031] (5) Multiple flower scenting method: For the first scenting, add the withered flowers to dry tea leaves (including black tea, green tea, oolong tea, white tea, dark tea, and yellow tea, with a water content generally controlled below 7%) at a flower / tea ratio of 25-35% by mass. Mix the camellia flowers evenly, put them into an aluminum foil bag, and place them in a wooden box. Use the box scenting method to scent the flowers for 9-12 hours.

[0032] The second scenting process is carried out according to the above-mentioned first scenting method. After the scenting is completed, the osmanthus flowers are screened out using a 6CS-80 flower screening machine, and then the tea is dried in a dryer to control the moisture content of the tea to 10-15%, thereby obtaining the second scented tea.

[0033] The scenting was performed 5-6 times according to the above-mentioned first scenting method. After each scenting, the osmanthus flowers were screened out using a 6CS-80 flower screening machine and dried once.

[0034] It should be noted that the flower scenting method of the present invention can adopt either step (4) or step (5) above.

[0035] (6) Drying: Use a drying machine to dry the tea leaves at a temperature of 70°C for 30-50 minutes to obtain the scented osmanthus tea.

[0036] Example 1: A method for processing fresh and refreshing osmanthus tea, comprising the following steps:

[0037] (1) De-impurity: Osmanthus flowers are screened, washed and dried using a 6CGQ-150 de-impurity machine to obtain clean flowers.

[0038] (2) Storage: First, place the clean fresh flowers in a 6CTQ-100 fresh flower storage machine, control the temperature at 18°C, the relative humidity at about 85%, and spread the flowers to a thickness of 2 cm. Irradiate with yellow light with a wavelength of 585 nm, an intensity of 350 Lx, and an irradiation time of 6 h. Then, use a 6CW-120 withering trough at 25°C to wither and dehydrate the flowers to a moisture content of 72%, obtaining fresh flowers for storage.

[0039] (3) Fixing: Fresh flowers are fixed in a 6CST-50 fixing machine at a temperature of 235°C (drum temperature about 30 cm from the feed port). The moisture content of the fixed flowers is controlled at 50%. After fixing, the flowers are spread out to cool down in time to obtain fixed flowers.

[0040] (4) One-time flower scenting method: Add the withered flowers to dry tea leaves (including black tea, green tea, oolong tea, white tea, dark tea, and yellow tea) at a flower / tea ratio of 50% by mass, mix the flowers evenly, put them into an aluminum foil bag, and place them in a wooden box. Use the box scenting method to scent the flowers for 12 hours, and then use a flower screening machine to screen out the osmanthus flowers.

[0041] (5) Multiple flower scenting method: For the first scenting, add the withered flowers to dry tea leaves (including black tea, green tea, oolong tea, white tea, dark tea, and yellow tea) at a flower / tea ratio of 25% by mass. Mix the flowers evenly, put them into an aluminum foil bag, and place them in a wooden box. Scent the flowers using the box scenting method for 10 hours.

[0042] The second scenting process was carried out according to the above-mentioned first scenting method. After the scenting was completed, the osmanthus flowers were sieved out using a 6CS-80 flower sifting machine, and then the tea was dried in a dryer to control the moisture content of the tea to 13%, thereby obtaining the second scented tea.

[0043] The scenting was performed 6 times according to the above-mentioned first scenting method. After each 2 scentings, the osmanthus flowers were screened out using a 6CS-80 flower screening machine and dried once.

[0044] It should be noted that the flower scenting method of the present invention can adopt either step (4) or step (5) above.

[0045] (6) Drying: Use a drying machine to dry the tea leaves at a temperature of 70°C for 45 minutes to obtain the scented osmanthus tea.

[0046] Example 2: Effect of yellow light irradiation on the quality of osmanthus tea

[0047] According to the method of Example 1, a yellow light irradiation process and a control (no yellow light irradiation) process were set in step (2). Yellow light irradiation was performed by placing the clean fresh flowers obtained in step (1) into a green storage machine, controlling the temperature to 18°C, the relative humidity to about 85%, and the thickness of the flowers to 2 cm. Yellow light irradiation was performed with a wavelength of 585 nm, an irradiation intensity of 350 Lx, and an irradiation time of 6 hours. The control was performed without the yellow light irradiation process. The subsequent processes were the same, namely, withering, a one-time scenting method, and drying.

[0048] like Figure 1As shown in the figure, transcriptome sequencing results, combined with fluorescence quantitative analysis, show that CsDXR is consistently upregulated, while CsHDS shows an expression trend that initially increases and then decreases. During the linalool synthesis stage, the expression of the key linalool synthase (LIS) genes, CsLIS2, CsLIS3, and CsLIS4, is downregulated in the control treatment but significantly upregulated during the early stages of yellow light induction. Furthermore, CsLIS3 expression is upregulated in the later stages of yellow light induction (the darker the red, the higher the expression level). Therefore, yellow light irradiation primarily stimulates the expression of the 1-deoxy-D-xylulose 5-phosphate reductoisomerase (DXR) and linalool synthase (LIS3) genes, leading to the synthesis of terpenes, primarily linalool.

[0049] As shown in Table 1, the concentration and pleasantness of the floral aroma of osmanthus tea processed after the flowers were irradiated with yellow light were improved, the turbid smell was reduced, the bitterness and turbid taste were reduced, and the taste coordination was improved.

[0050] Table 1 Evaluation results of the effects of yellow light irradiation on the quality of osmanthus

[0051]

[0052] Note: The flowers were harvested on October 4, 2024. The maximum score for each evaluation item in the table is 100, and the weighted score is calculated based on 60% for aroma and 40% for flavor. The data are the mean ± standard deviation of three replicates. Different lowercase letters in the same column represent different p The difference was significant at the <0.05 level.

[0053] Example 3: Effect of Fixing Temperature on the Quality of Osmanthus Tea

[0054] According to the method of Example 1, three temperature treatments (low, medium and high) were set in step (3) (210-220°C, 230-240°C, and 250-260°C). The subsequent steps were the same, namely, fixing, one-step scenting, and drying.

[0055] As shown in Table 2, the aroma and flavor of the tea treated with low-temperature curing are slightly dull, bitter, and less refreshing. The next best result is the high-temperature curing treatment. This indicates that the drum curing temperature should not be too low, otherwise the tea will become dull and bitter. The ideal curing temperature is 230-240℃, followed by 250-260℃.

[0056] Table 2 Evaluation results of the effect of fixing temperature on the quality of osmanthus tea

[0057]

[0058] Note: The flowers were harvested on October 3, 2024. The maximum score for each evaluation item in the table is 100, and the weighted score is calculated based on 60% for aroma and 40% for flavor. The data are the mean ± standard deviation of 3 replicates. Different lowercase letters in the same column represent p The difference was significant at the <0.05 level.

[0059] Example 4: Effect of the degree of fixing on the quality of osmanthus tea

[0060] According to the method of Example 1, three treatments are set in step (3): tender killing, medium killing, and old killing (corresponding to a moisture content of 60%-65%, 50-60%, and 40%-50% after killing). The subsequent steps are the same, namely killing, one-time scenting, and drying.

[0061] As shown in Table 3, the medium-killing treatment scored highest for aroma concentration and persistence, with a stronger, longer-lasting aroma. The tender-killing treatment ranked second, and the long-killing treatment was relatively strong and long-lasting. The medium-killing and long-killing treatments had a pleasant aroma, while the tender-killing treatment was slightly dull and turbid, indicating that low levels of drum-killing can cause dullness and reduce pleasantness. In terms of flavor, the medium-long-killing treatment scored highest, with a fresh and refreshing tea, followed by the tender-killing treatment, which was slightly dull and turbid. This suggests that too low a drum-killing degree should be avoided, as it can lead to a dull and turbid tea and reduce freshness.

[0062] Table 3 Evaluation results of the effect of the degree of fixing on the quality of osmanthus tea

[0063]

[0064] Note: The flowers were harvested on October 3, 2024. The maximum score for each evaluation item in the table is 100, and the weighted score is calculated based on 60% for aroma and 40% for flavor. The data are the mean ± standard deviation of 3 replicates. Different lowercase letters in the same column represent different p The difference was significant at the <0.05 level.

[0065] Example 5: Effect of scenting flower quantity on the quality of osmanthus black tea

[0066] According to the method of Example 1, a multiple scenting method was used, and different flower amount treatments (10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%) were set in step (5). The remaining steps were consistent with Example 1.

[0067] As shown in Table 4, as the amount of florals added increases, the appearance, liquor color, and leaf base change slightly, while the aroma concentration gradually increases. However, this change is minimal after the amount of florals exceeds 35%. The taste evaluation results show that astringency increases and the score decreases when the amount of florals added exceeds 35%. Taking all factors into consideration, a floral amount of 25-35% per brew is ideal for multiple scentings.

[0068] Table 4 Evaluation results of the effect of scenting flower quantity on the quality of osmanthus black tea

[0069]

[0070] Note: Flower to tea mass ratio; fresh flower harvest date: October 3, 2024; Grade II Lichuan black tea; the maximum score for each evaluation item in the table is 100, and the weighted score is calculated based on aroma (60%) and flavor (40%); the data are the mean ± standard deviation of 3 replicates, and different lowercase letters in the same column represent different p The difference was significant at the <0.05 level.

[0071] Example 6: Effect of scenting time on the quality of osmanthus black tea

[0072] The method of Example 1 was followed, using a one-shot scenting method and a box scenting method, with different scenting times (3 h, 6 h, 9 h, 12 h, 15 h, 18 h, 21 h, and 24 h). The remaining steps were the same as in Example 1.

[0073] As shown in Table 5, with increasing scenting time, the appearance, tea color, and tea leaves show minimal changes, while the aroma concentration gradually increases. However, this decreases after 12 hours, and particularly significantly after 18 hours. Flavor evaluation results indicate that scenting time exceeds 15 hours, with a decrease in score and harmony, and an increase in astringency after 18 hours. Taking all factors into consideration, a scenting time of 9-15 hours is optimal.

[0074] Table 5 Evaluation results of the effect of scenting time on the quality of osmanthus black tea

[0075]

[0076] Note: Fresh flowers were harvested on October 3, 2024; Grade 2 Lichuan black tea; The maximum score for each evaluation item in the table is 100, and the weighted score is calculated based on aroma (60%) and flavor (40%); Data are the mean ± standard deviation of 3 replicates, and different lowercase letters in the same column indicate differences in the p The difference was significant at the <0.05 level.

[0077] Example 7: Effect of scenting times on the quality of osmanthus black tea

[0078] According to the method of Example 1, multiple scenting methods were used: 1, 2, 3, 4, 5, and 6 scenting tests were set. The remaining steps were the same as in Example 1.

[0079] As shown in Table 6, with increasing scenting cycles, the appearance and tea liquor color change little. After more than three scenting cycles, the tea leaf base score decreases, primarily due to a decrease in redness and brightness. The aroma concentration gradually increases, with increasing scenting cycles indicating improved aroma quality, characterized by a fresh, rich, tender, and sweet aroma. Similar to the aroma, the flavor evaluation results are similar: with increasing scenting cycles, the tea becomes fresher, mellower, and sweeter, with a particularly strong osmanthus flavor. This is due to the tea absorbing more aromatic compounds and adsorbing amino acids. Aroma compounds like linalool partially dissolve in water, enhancing the freshness and crispness of the tea after brewing.

[0080] Table 6 Evaluation results of the effect of scenting times on the quality of osmanthus black tea

[0081]

[0082] Note: Fresh flowers were harvested on October 2, 3, 4, 5, 6, 7, and 8, 2024; Grade II Lichuan black tea; The maximum score for each evaluation item in the table is 100, and the weighted score is calculated based on 60% for aroma and 40% for flavor; Data are the mean ± standard deviation of 3 replicates, and different lowercase letters in the same column indicate differences in the p The difference was significant at the <0.05 level.

[0083] Example 8: Comparative experimental results of the new process of the present invention and the old process

[0084] The new process follows the method of Example 1, using a three-time flower scenting method, with 25% of the flowers each time. The old process also uses a three-time flower scenting method, with 25% of the flowers each time, and adopts a fresh flower-scented tea mixed scenting-flower screening-drying process; after the fresh flowers arrive at the factory, they are added to the dry black tea according to a flower / tea ratio of 25% by mass. The tea flowers are mixed, packed into aluminum foil bags, and placed in wooden boxes. The flowers are scented using a box scenting method for 12 hours. When the temperature of the tea pile rises to 40°C, the flowers are passed through to dissipate heat. When the temperature drops below 32°C, the pile is collected and scented again. After the scenting is completed, a flower screening machine is used to screen out the osmanthus flowers. After each end, the tea leaves are dried in a dryer at 70°C for 45 minutes to obtain scented osmanthus tea.

[0085] As shown in Table 7, the comparison between the new and old processes significantly impacts aroma and flavor. In terms of aroma, the new process produces a better balance between the tea and floral aromas of osmanthus black tea, while the traditional process produces a poorer balance. In terms of flavor, tea processed with the traditional process is dull and turbid, lacking a pleasant aroma and exhibiting a strong astringent taste. In contrast, tea processed with the new process exhibits a rich, floral aroma and a pleasant flavor. This demonstrates that the quality of tea processed with the new process is significantly superior to that of tea processed with the traditional process.

[0086] Table 7 Evaluation results of the impact of new and old processes on the quality of osmanthus black tea

[0087]

[0088] Note: Fresh flowers were harvested on October 4, 2024; Grade II Lichuan black tea; The maximum score for each evaluation item in the table is 100, and the weighted score is calculated based on 60% for aroma and 40% for flavor; Data are the mean ± standard deviation of 3 replicates, and different lowercase letters in the same column represent p The difference was significant at the <0.05 level.

[0089] The above embodiments are only intended to help understand the method and core concept of the present application. It should be noted that, for those skilled in the art, without departing from the principles of the present application, several improvements and modifications may be made to the present application, and such improvements and modifications also fall within the scope of protection of the claims of the present application.

Claims

1. A method for processing fresh and refreshing osmanthus tea, characterized in that: The method includes storing fresh flowers, which includes first putting clean fresh flowers after removing impurities into a fresh flower storage machine, controlling the temperature to 15-20°C, the relative humidity to about 85%, and the thickness of the flowers to be spread to 1-3 cm for irradiation with yellow light, wherein the yellow light wavelength is 585-590 nm, the irradiation intensity is 230-400Lx, and the irradiation time is 5-6 hours; then using a withering trough, withering and losing water at a temperature of 20-25°C to a moisture content of 70-75%, to obtain fresh flowers for storage.

2. The method for processing the fresh and refreshing osmanthus tea according to claim 1, wherein: The method also includes impurity removal, which includes: using an impurity remover to screen, wash and dry the fresh osmanthus flowers to obtain clean fresh flowers.

3. The method for processing the fresh and refreshing osmanthus tea according to claim 1, wherein: The method further comprises fixing the green flowers, which comprises fixing the green flowers in a fixing machine at a temperature of 230-240° C., controlling the water content of the fixing flowers at 40-60%, and promptly cooling the flowers after fixing the flowers to obtain the fixed flowers.

4. The method for processing the fresh and refreshing osmanthus tea according to claim 1, wherein: The invention also includes flower scenting, which includes a one-time flower scenting method: adding the withered flowers to dry tea leaves according to a flower / tea ratio of 50-60% by mass, mixing the camellia flowers, scenting the flowers in a box for 9-15 hours, and then using a flower screening machine to screen out the osmanthus flowers.

5. The method for processing the fresh and refreshing osmanthus tea according to claim 1, wherein: The method further includes scenting flowers, wherein the scenting comprises a multiple scenting method: the first scenting is to add the withered flowers to the dry tea leaves according to a flower / tea ratio of 25-35% by mass, mix the flowers, and scent the flowers in a box scenting method for 9-12 hours; The second scenting is carried out according to the first scenting method. After the scenting is completed, the osmanthus flowers are sieved out with a flower sifter, and then the tea is dried in a dryer to control the moisture content of the tea to 10-15%, thereby obtaining the second scented tea. Repeat the scenting process several times according to the first scenting method. Use a flower screening machine to sieve out the osmanthus flowers and dry them once after every two scentings.

6. The method for processing the refreshing osmanthus tea according to claim 1, wherein: The method further comprises drying, wherein the drying comprises: drying the tea leaves in a drying machine at a temperature of 70° C. for 30-50 minutes to obtain scented osmanthus tea.

7. The method for processing the refreshing osmanthus tea according to claim 1, wherein: The temperature during fixing is the temperature of the drum of the fixing machine at a distance of 30 cm from the feed port.

8. The method for processing the fresh and refreshing osmanthus tea according to claim 4 or 5, characterized in that: The dry tea leaves used in the scented flowers are any one of black tea, green tea, oolong tea, white tea, dark tea and yellow tea.

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