A dynamic continuous piling and drying method for scented tea and a dynamic continuous piling and drying device

Abstract

This invention relates to the field of scented tea technology, specifically to a dynamic continuous scenting and drying method and equipment for scented tea. The dynamic continuous scenting and drying method includes: feeding tea leaves and flower buds separately using vibration; cyclically performing dynamic rotational scenting, tower-style rotating tea distribution, and tower-style rotating flower distribution on the tea leaves and flower buds; periodically sampling the tea leaves to evaluate their quality; when the quality of the sampled tea leaves meets the standards, discharging the tea leaves and flower buds separately; when the quality of the sampled tea leaves does not meet the standards, continuing the dynamic rotational scenting, tower-style rotating tea distribution, and tower-style rotating flower distribution cycle. This application achieves full aroma absorption and scenting of the tea leaves through the dynamic movement of the flower buds and tea leaves while the tea and flowers are completely separated. Furthermore, it eliminates the need for flower cultivation and sifting, and the tea leaves do not require drying; they can be directly fed in, facilitating large-scale and automated operations.

Description

Technical Field

[0001] This invention relates to the field of scented tea technology, specifically to a dynamic continuous scenting and drying method and equipment for scented tea. Background Technology

[0002] Scenting is the process by which tea absorbs the fragrance of flowers. Fresh flowers continuously release their aroma, which, through the interaction of air and moisture, gradually permeates the tea leaves, enhancing their fragrance. The traditional scenting method involves pre-treating the tea leaves and fresh flowers, mixing them in a specific ratio, piling them together, and allowing them to settle for scenting. During the scenting process, ventilation and heat dissipation are maintained. After scenting, the flowers are removed and dried, or left to remain dry. Repeated scenting processes can achieve continuous fragrance absorption, increasing the intensity of the tea's aroma. However, this traditional method involves direct contact between the tea and flowers. Because fresh flowers often contain high levels of pesticide residues, prolonged contact with the tea leaves during scenting can cause these pesticides to migrate into the tea. Repeated scenting processes further increase the risk of pesticide residue exceeding safe levels. Therefore, developing a scenting method that prevents pesticide residue migration from fresh flowers into the tea leaves is a pressing technical challenge for the industry.

[0003] To address the aforementioned technical issues, developing a separate scenting process is a novel approach to prevent pesticide residues from flowers from migrating into the tea leaves. Existing technologies employ multi-layered mesh bags made with hydrophobic and breathable membranes. One layer of the bag is filled with tea leaves, and another with fresh flowers. The tea and flower layers are scented separately through airflow circulation. However, in these methods, the hydrophobic and breathable membrane is in close contact with both the tea leaves and flowers, making it difficult to completely prevent pesticide residues from migrating from the flowers into the tea. To completely prevent pesticide residues from migrating from the flowers into the tea, existing technologies also involve placing the tea leaves and flowers separately in breathable tea boxes, then layering them on a shelf, and finally placing the shelf in a sealed container, using airflow circulation for separate scenting. This method completely separates the tea leaves and flowers, effectively preventing pesticides from the flowers from migrating into the tea. However, after complete separation, the aroma of the flowers can only be carried to the tea leaves through circulating airflow; the fragrant air only affects the surface of the tea leaves, and the aroma does not permeate the interior. The above methods result in low utilization of fresh flowers; the tea leaves not only absorb fragrance slowly and have a long scenting time, but also have insufficient contact, resulting in poor aroma; consequently, the processed flower tea has poor brewing endurance and is less transparent. Summary of the Invention

[0004] Therefore, the technical problem to be solved by the present invention is to overcome the shortcomings of the method of separating the tea leaves and fresh flowers into a breathable tea box, then placing them in layers on a shelf, and then placing the shelf in a sealed container to achieve separate scenting through air circulation. This method results in low utilization of fresh flowers, slow absorption of fragrance by the tea leaves, long scenting time, insufficient contact, and poor aroma of the tea. Consequently, the processed flower tea has poor brewing endurance and lacks transparency.

[0005] To overcome the above-mentioned defects, the present invention provides a dynamic continuous scenting and drying method for flower tea, comprising:

[0006] The tea leaves and flower buds are fed separately using a vibration method;

[0007] The tea cakes after being fed are arranged in a tower-like rotating manner; the flower buds after being fed are arranged in a tower-like rotating manner, and the flower buds and tea cakes are arranged at intervals, with the flower buds on the lower layer and the tea cakes on the upper layer.

[0008] The prepared tea leaves and flower buds are subjected to dynamic rotating scenting.

[0009] The scented tea leaves and flower buds are then arranged in a tower-like rotating pattern for tea and flower arrangement, respectively.

[0010] The process involves a cyclical rotational scenting of the tea leaves and flower buds, a tower-style rotating tea distribution, and a tower-style rotating flower distribution.

[0011] Regularly sample the tea leaves and evaluate whether the quality of the tea leaves meets the standards; when the quality of the sampled tea leaves meets the standards, the tea leaves and flower buds are sorted separately; when the quality of the sampled tea leaves does not meet the standards, continue to cycle through dynamic rotating scenting, tower-style rotating tea arrangement, and tower-style rotating flower arrangement.

[0012] Optionally, it also includes:

[0013] While the prepared tea leaves and flower buds are being dynamically rotated and scented, the tea leaves and flower buds are turned over and mixed separately.

[0014] Optionally, the rotation speed of the dynamic rotary scenting is 5 mm / s to 10 mm / s, and the duration of the dynamic rotary scenting is 2 h to 4 h.

[0015] Optionally, the vertical distance between the tea base of the tower-shaped rotating tea serving and the flower bud of the tower-shaped rotating flower serving is 30mm to 50mm.

[0016] Optionally, the thickness of the tea leaf material in the tower-type rotating tea distribution is 10mm to 80mm;

[0017] When the flower buds are buds yet to bloom, the thickness of the flower bud layer in the tower-shaped rotating flower arrangement is 10mm to 30mm; when the flower buds include open flower buds, the proportion of open flower buds is 20% to 50%, and the thickness of the flower bud layer in the tower-shaped rotating flower arrangement is 15mm to 45mm.

[0018] Optionally, it also includes:

[0019] The tea leaves after being sorted are dehumidified and dried;

[0020] The dehumidified and dried tea leaves are then packaged.

[0021] Optionally, the tea base is roasted green tea, pan-fried green tea, oolong tea, black tea, white tea, or dark tea.

[0022] Optionally, the flower buds may be jasmine, magnolia, osmanthus, bitter orange, or gardenia, or any combination of the above flower buds.

[0023] This invention also provides a dynamic continuous scenting device for flower tea, which, when using the aforementioned dynamic continuous scenting and drying method for flower tea, includes:

[0024] The first vibrating feeder is suitable for feeding tea leaves by vibration.

[0025] The second vibrating feeder is suitable for feeding flower buds by vibration.

[0026] A rotating tower conveyor structure is connected to both a first vibrating feeder and a second vibrating feeder. The rotating tower conveyor structure, combined with the first vibrating feeder, is suitable for rotating and distributing the tea leaves from the top to the bottom in a tower-like manner after feeding. The rotating tower conveyor structure, combined with the second vibrating feeder, is suitable for rotating and distributing the flower buds from the top to the bottom in a tower-like manner after feeding. The rotating tower conveyor structure is also suitable for dynamically rotating and scenting the distributed flower buds and tea leaves.

[0027] The circulating conveyor line is connected to the rotating tower conveyor structure, the first vibrating feeder, and the second vibrating feeder. The circulating conveyor line is suitable for conveying the tea leaves and flower buds output from the rotating tower conveyor structure to the first vibrating feeder and the second vibrating feeder, respectively, so as to re-perform the tower-rotating tea distribution and tower-rotating flower distribution.

[0028] The split-discharge device is connected to the circulating conveyor line and is suitable for discharging tea leaves and flower buds separately from the tea leaves being conveyed by the circulating conveyor line.

[0029] Optionally, a turning structure is provided on the circulating conveyor belt provided from the top to the bottom of the rotating tower conveyor structure; the turning structure is suitable for turning the mixed tea leaves and flower buds separately.

[0030] The technical solution of the present invention has the following advantages compared with the prior art:

[0031] 1. The present invention provides a dynamic continuous scenting and drying method for scented tea, comprising: feeding tea leaves and flower buds separately using a vibration method; distributing the tea leaves in a tower-like rotating manner after feeding; distributing the flower buds in a tower-like rotating manner after feeding, wherein the flower buds and tea leaves are arranged alternately, with the flower buds on the lower layer and the tea leaves on the upper layer; performing dynamic rotating scenting on the distributed tea leaves and flower buds; re-distributing the scented tea leaves and flower buds in a tower-like rotating manner after scenting; and cyclically performing the dynamic rotating scenting of tea leaves and flower buds. The process involves a tower-style rotating tea and flower arrangement; periodic sampling of the tea leaves for quality evaluation; separate arrangement of tea leaves and flower buds when the quality meets standards; and continuous cycle of dynamic rotating scenting, tower-style rotating tea and flower arrangement when the quality fails to meet standards. This application employs the above technical solution to minimize pesticide residue transfer from flower buds while maintaining complete separation of tea leaves and flowers. Through the dynamic reciprocating motion of the flower buds and tea leaves, the tea leaves fully absorb the aroma during scenting. Tea scented using this method exhibits advantages such as low pesticide residue, good brewing endurance, excellent preservation of freshness, and a rich and elegant floral aroma. Furthermore, the method requires no pretreatment of the flower buds and tea leaves (no flower cultivation or sifting), and the tea leaves do not need drying; direct addition for scenting facilitates large-scale and automated operations, offering simple and convenient operation and promising industrialization prospects.

[0032] 2. The dynamic continuous scenting and drying method for flower tea provided by the present invention further includes: while dynamically rotating and scenting the arranged tea leaves and flower buds, turning and mixing the tea leaves and flower buds respectively; the above technical solution is adopted in this application to increase the oxygenation of the flower buds, prolong the time for the flower buds to release their fragrance, and also to fully turn and loosen the tea leaves.

[0033] 3. The rotation speed of the dynamic rotation scenting process described in this invention is 5mm / s to 10mm / s, and the dynamic rotation scenting time is 2h to 4h. This application adopts the above technical solution to ensure that the aroma of the flower buds fully contacts the tea leaves, thereby accelerating the absorption of aroma.

[0034] 4. The vertical distance between the tea cake and the flower bud of the tower-type rotating tea arrangement in this invention is 30mm to 50mm; the above technical solution adopted in this application is conducive to the flower bud breathing and releasing fragrance and preservation, and the tea cake fully absorbs the fragrance.

[0035] 5. The thickness of the tea leaf layer in the tower-style rotating tea arrangement of the present invention is 10mm to 80mm; when the flower bud is a bud yet to bloom, the thickness of the flower bud layer in the tower-style rotating tea arrangement is 10mm to 30mm; when the flower bud includes open flower buds, the proportion of open flower buds is 20% to 50%, and the thickness of the flower bud layer in the tower-style rotating tea arrangement is 15mm to 45mm; the present application adopts the above technical solution to ensure that the ratio of flower buds to tea leaves is appropriate, and obtains well-scented flower tea.

[0036] 6. The dynamic continuous scenting and drying method for flower tea provided by the present invention further includes: dehumidifying and drying the tea leaves after discharge; and packaging the dehumidified and dried tea leaves. The present application adopts the above technical solution to reduce the loss of aroma of tea leaves through rapid dehumidification and rapid drying.

[0037] 7. The dynamic continuous scenting equipment for jasmine tea provided by the present invention, applying the aforementioned dynamic continuous scenting and drying method for jasmine tea, includes: a first vibrating feeder, suitable for feeding tea leaves in a vibrating manner; a second vibrating feeder, suitable for feeding flower buds in a vibrating manner; a rotary tower conveyor structure, connected to both the first and second vibrating feeders; the rotary tower conveyor structure, combined with the first vibrating feeder, is suitable for rotating and distributing the fed tea leaves from the top to the bottom in a tower-like manner; the rotary tower conveyor structure, combined with the second vibrating feeder, is suitable for rotating and distributing the fed flower buds from the top to the bottom in a tower-like manner; the rotary tower conveyor structure is also suitable for further processing the distributed flower buds and tea leaves. The system employs a dynamic rotary scenting process. A circulating conveyor line is connected to the rotary tower conveyor structure, the first vibrating feeder, and the second vibrating feeder. This circulating conveyor line is adapted to transport the tea leaves and flower buds output from the rotary tower conveyor structure to the first and second vibrating feeders respectively, so that they can be re-distributed in a tower-like rotary tea and flower arrangement. A separate discharge device is connected to the circulating conveyor line and is adapted to discharge the tea leaves and flower buds transported by the circulating conveyor line separately. This application adopts the above technical solution to minimize the introduction and migration of pesticide residues from the flower buds while the tea and flowers are completely separated. Through the dynamic reciprocating motion of the flower buds and tea leaves, the tea leaves fully absorb the aroma and undergo scenting. Tea scented using the dynamic continuous scenting equipment described in this application has the advantages of low pesticide residues, good brewing endurance, good preservation of the freshness of the tea leaves, and a rich and elegant floral aroma. Furthermore, the flower buds and tea leaves used in the dynamic continuous scenting equipment of this application do not require pretreatment, that is, no flower cultivation or sifting is required, and the tea leaves do not need to be dried. They can be directly fed into the equipment for scenting, which can easily achieve large-scale and automated operation. The operation is simple and convenient, and it has good industrialization prospects.

[0038] 8. The present invention provides a turning structure on the circulating conveyor belt provided from the top to the bottom of the rotating tower conveyor structure; the turning structure is suitable for turning the mixed tea leaves and flower buds separately; the present application adopts the above technical solution to increase the oxygenation of flower buds, prolong the time for flower buds to release fragrance, and also to fully turn and loosen the tea leaves. Attached Figure Description

[0039] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0040] Figure 1 This is a schematic diagram of the process steps of the dynamic continuous scenting and drying method for flower tea provided in the embodiments of the present invention;

[0041] Figure 2 This is a top view of the dynamic continuous scenting device for flower tea provided in an embodiment of the present invention.

[0042] Explanation of reference numerals in the attached figures:

[0043] 1. Storage chamber; 2. Rotary tower conveyor structure; 3. First vibrating feeder; 4. Second vibrating feeder; 5. Circulating conveyor line; 6. Dividing discharge device. Detailed Implementation

[0044] The technical solution of the present invention will now be clearly and completely described with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0045] In the description of this invention, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing the invention and for simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0046] In the description of this invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0047] Furthermore, the technical features involved in the different embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0048] like Figure 1 One specific implementation of the dynamic continuous scenting and drying method for flower tea shown includes the following steps:

[0049] S1. The tea leaves and flower buds are fed separately using a vibration method. Specifically, the tea leaves are roasted green tea, pan-fried green tea, oolong tea, black tea, white tea, or dark tea, with roasted green tea and pan-fried green tea being the main types. The flower buds are jasmine, magnolia, osmanthus, bitter orange blossom, or gardenia, or any combination of the above. The speed of flower and tea spreading, as well as the stop time, are adjusted by changing the vibration frequency and duration.

[0050] S2. The tea leaves after feeding are evenly distributed in a tower-like rotating manner; the buds after feeding are also evenly distributed in a tower-like rotating manner, with the buds and tea leaves spaced vertically, the buds on the lower layer and the tea leaves on the upper layer. Specifically, the vertical distance between the tea leaves and the buds in the tower-like rotating tea distribution is 30mm to 50mm. The thickness of the tea leaf layer in the tower-like rotating tea distribution is 10mm to 80mm. When the buds are buds yet to open, the thickness of the bud layer in the tower-like rotating flower distribution is 10mm to 30mm; when the buds include open buds, the proportion of open buds is 20% to 50%, and the thickness of the bud layer in the tower-like rotating flower distribution is 15mm to 45mm. The time for both the tower-like rotating tea distribution and the tower-like rotating flower distribution is 2min to 4min. The thickness of the layer is controlled by adjusting the conveyor speed of the tower rotation.

[0051] S3. Dynamically rotate and scent the prepared tea leaves and flower buds; further, while dynamically rotating and scenting the prepared tea leaves and flower buds, turn and mix the tea leaves and flower buds separately. Specifically, the rotation speed of the dynamic rotation and scenting is 5mm / s to 10mm / s, and the dynamic rotation and scenting time is 2h to 4h.

[0052] S4. After the tea leaves and flower buds have been scented, they are arranged in a tower-like rotating pattern for tea and flower arrangement, respectively.

[0053] S5. Cyclicly execute the dynamic rotating scenting of tea leaves and flower buds, the tower-shaped rotating tea arrangement, and the tower-shaped rotating flower arrangement; that is, cyclically execute steps S3 and S4. One arrangement of flower buds can be repeated 6 to 10 times, and the fragrance release time of the flower buds can be extended to more than 24 hours.

[0054] S6. Periodically sample the tea leaves and evaluate their quality to ensure they meet standards. If the tea leaves meet the quality standards, separate the tea leaves and flower buds for further processing. The flower buds are disposed of for other purposes, and the processing of the tea leaves proceeds to step S7. If the tea leaves do not meet the quality standards, continue the cycle of dynamic rotating scenting, tower-style rotating tea arrangement, and tower-style rotating flower arrangement. The quality includes the aroma intensity of the tea leaves.

[0055] S7. Dehumidify and dry the tea leaves after they have been arranged. Specifically, the temperature for dehumidifying and drying the tea leaves after they have been arranged is 40℃~60℃, the air humidity for dehumidifying and drying the tea leaves after they have been arranged is 10%~20%, the time for dehumidifying and drying the tea leaves after they have been arranged is 0.5h~1h, and the moisture content of the tea leaves after dehumidification and drying is below 7.5%.

[0056] S8. Pack the dehumidified and dried tea leaves.

[0057] Furthermore, flower buds are sampled periodically. When the quality of the buds is deemed unsuitable for dynamic rotary scenting, the buds are discharged, and new buds are fed in using a vibration method. The purpose of these operations is to adjust the scenting process based on the fragrance release status of the buds, thereby achieving continuous scenting.

[0058] like Figure 2 The illustrated embodiment of the dynamic continuous scenting and drying method for flower tea includes: a first vibrating feeder 3, a second vibrating feeder 4, a rotary tower conveyor structure 2, a circulating conveyor line 5, and a split-discharge device 6.

[0059] The first vibrating feeder 3 is suitable for feeding tea leaves using vibration; the second vibrating feeder 4 is suitable for feeding flower buds using vibration. Simultaneously, the tea leaves and flower buds are turned over. The rotating tower conveyor structure 2 is connected to both the first vibrating feeder 3 and the second vibrating feeder 4; the rotating tower conveyor structure 2, combined with the first vibrating feeder 3, is suitable for uniformly rotating and distributing the fed tea leaves from the top to the bottom at a medium speed; the rotating tower conveyor structure 2, combined with the second vibrating feeder 4, is suitable for uniformly rotating and distributing the fed flower buds from the top to the bottom at a medium speed; the rotating tower conveyor structure 2 is also suitable for dynamically rotating and scenting the distributed flower buds and tea leaves at a low speed. The circulating conveyor line 5 is connected to the rotary tower conveyor structure 2, the first vibrating feeder 3, and the second vibrating feeder 4. The circulating conveyor line 5 is adapted to transport the tea leaves and flower buds output from the rotary tower conveyor structure 2 to the first vibrating feeder 3 and the second vibrating feeder 4 respectively, so as to re-perform the tower-style rotating tea and flower distribution. Furthermore, a turning structure is provided on the circulating conveyor belt from the top to the bottom of the rotary tower conveyor structure 2; the turning structure is adapted to turn the mixed tea leaves and flower buds respectively. The split-discharge device 6 is connected to the circulating conveyor line 5, and the split-discharge device 6 is adapted to discharge the tea leaves and flower buds conveyed by the circulating conveyor line 5 separately.

[0060] Specifically, the height of each layer of the rotating tower conveyor structure 2 is 80mm to 100mm; each layer of the rotating tower conveyor structure 2 is equipped with partitions, the height of which is 60mm to 80mm. Both the rotating tower conveyor structure 2 and the circulating conveyor line 5 are located inside the control chamber 1; the control chamber 1 is suitable for controlling the temperature, humidity, and fresh air volume during dynamic rotating control to obtain a suitable control environment. Fresh air can be provided through a fresh air system to replenish oxygen. Specifically, the environmental parameters inside the control chamber 1 are set as follows: ambient temperature: 28℃ to 35℃; ambient humidity: 60% to 80%. The fresh air control parameters are as follows: fresh air is exchanged every 30min to 45min, each fresh air exchange lasts 5min to 10min, and the fresh air flow rate is 1L / min to 3L / min.

[0061] Both the first vibrating feeder 3 and the second vibrating feeder 4 are vibrating hoppers. The circulating conveyor line 5 can be a circulating conveyor belt. The spreading speed and stopping time are adjusted by adjusting the vibration frequency and vibration time of the first vibrating feeder 3; the spreading speed and stopping time are adjusted by adjusting the vibration frequency and vibration time of the second vibrating feeder 4. The spreading thickness is controlled by adjusting the conveying speed of the rotating tower conveyor structure 2.

[0062] The comparison between the dynamic continuous scenting and drying method for flower tea described in this application and the existing separate scenting method is shown in Table 1.

[0063] Table 1. Comparison of the dynamic continuous scenting and drying method for flower tea described in this application with existing separate scenting methods.

[0064]

[0065]

[0066] Table 2 shows a comparison of the sensory evaluation of jasmine tea processed using the dynamic continuous scenting and drying method described in this application and the existing separate static scenting method.

[0067] Table 2. Sensory evaluation comparison of jasmine tea processed using the dynamic continuous scenting and drying method described in this application and the existing separate static scenting method.

[0068]

[0069] Obviously, the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.

Claims

1. A method for dynamic continuous scenting and drying of flower tea, characterized in that, include: The tea leaves and flower buds are fed separately using a vibration method; The tea leaves are then distributed in a tower-like rotating manner after being fed. The flower buds after being fed are arranged in a tower-like rotating pattern, with the flower buds and tea leaves arranged alternately, with the flower buds on the lower layer and the tea leaves on the upper layer. The prepared tea leaves and flower buds are subjected to dynamic rotating scenting. The scented tea leaves and flower buds are then arranged in a tower-like rotating pattern for tea and flower arrangement, respectively. The process involves a cyclical rotational scenting of the tea leaves and flower buds, a tower-style rotating tea distribution, and a tower-style rotating flower distribution. Regularly sample the tea leaves and evaluate whether the quality of the tea leaves meets the standards; when the quality of the tea leaves meets the standards, the tea leaves and flower buds are sorted separately; when the quality of the tea leaves does not meet the standards, continue to cycle through dynamic rotating scenting, tower-style rotating tea arrangement, and tower-style rotating flower arrangement. Also includes: While the prepared tea leaves and flower buds are being dynamically rotated and scented, the tea leaves and flower buds are being turned over and mixed separately. Also includes: The tea leaves after being sorted are dehumidified and dried; The dehumidified and dried tea leaves are then packaged.

2. The dynamic continuous scenting and drying method for flower tea according to claim 1, characterized in that, The rotation speed of the dynamic rotary scenting is 5 mm / s to 10 mm / s, and the duration of the dynamic rotary scenting is 2 h to 4 h.

3. The dynamic continuous scenting and drying method for flower tea according to claim 1, characterized in that, The vertical distance between the tea base of the tower-shaped rotating tea arrangement and the flower bud of the tower-shaped rotating flower arrangement is 30 mm to 50 mm.

4. The method for dynamic continuous scenting and drying of flower tea according to any one of claims 1-3, characterized in that, The thickness of the tea leaf layer in the tower-type rotating tea distribution is 10 mm to 80 mm. When the flower buds are buds yet to bloom, the thickness of the flower bud layer in the tower-shaped rotating flower arrangement is 10 mm to 30 mm; when the flower buds include open flower buds, the proportion of open flower buds is 20% to 50%, and the thickness of the flower bud layer in the tower-shaped rotating flower arrangement is 15 mm to 45 mm.

5. The method for dynamic continuous scenting and drying of flower tea according to any one of claims 1-3, characterized in that, The tea base is roasted green tea, pan-fried green tea, oolong tea, black tea, white tea, or dark tea.

6. The method for dynamic continuous scenting and drying of flower tea according to any one of claims 1-3, characterized in that, The flower buds are jasmine, magnolia, osmanthus, bitter orange, or gardenia, or any combination of the above.

7. A dynamic continuous scenting device for jasmine tea, employing the dynamic continuous scenting and drying method for jasmine tea according to any one of claims 1-6, characterized in that, include: The first vibrating feeder (3) is suitable for feeding tea blanks by vibration. The second vibrating feeder (4) is suitable for feeding flower buds in a vibrating manner; The rotating tower conveyor structure (2) is connected to both the first vibrating feeder (3) and the second vibrating feeder (4). The rotating tower conveyor structure (2), combined with the first vibrating feeder (3), is suitable for rotating and distributing tea leaves from the top to the bottom in a tower-like manner after feeding. The rotating tower conveyor structure (2), combined with the second vibrating feeder (4), is suitable for rotating and distributing flower buds from the top to the bottom in a tower-like manner after feeding. The rotating tower conveyor structure (2) is also suitable for dynamically rotating and scenting the arranged flower buds and tea leaves. The circulating conveyor line (5) is connected to the rotating tower conveyor structure (2), the first vibrating feeder (3), and the second vibrating feeder (4); the circulating conveyor line (5) is suitable for conveying the tea blanks and flower buds output from the rotating tower conveyor structure (2) to the first vibrating feeder (3) and the second vibrating feeder (4) respectively, so as to re-perform tower-style rotating tea distribution and tower-style rotating flower distribution respectively. The split feeder (6) is connected to the circulating conveyor line (5) and is suitable for discharging tea leaves and flower buds conveyed by the circulating conveyor line (5) separately.

8. The dynamic continuous scenting equipment for jasmine tea according to claim 7, characterized in that, A turning structure is provided on the circulating conveyor belt from the top to the bottom of the rotating tower conveyor structure (2); the turning structure is suitable for turning the mixed tea leaves and flower buds respectively.

Images