Preparation method of jasmine tea

Abstract

The invention discloses a preparation method of jasmine tea. The preparation method comprises the following steps: picking fresh tea leaves and fresh jasmine flowers; pretreating the fresh tea leaves and the fresh jasmine flowers; processing the pretreated tea leaves, and adding the material bag into the tea leaves; mixing the processed tea leaves with the scented jasmine flowers, and carrying out scenting treatment; the jasmine tea subjected to scenting treatment is subjected to drying treatment, meanwhile, fruity fragrance is generated by burning fruity spice, the fruity fragrance is introduced into drying equipment through a single pipeline, the fruity fragrance is used for smoking the jasmine tea in the drying process of the jasmine tea, and therefore the jasmine tea is smoked; the tea leaves can absorb the fragrance of jasmine flowers and the fragrance of fruit flavor, so that the taste of the jasmine tea is enriched, the jasmine tea caters to the hobbies of young people at present, and the audiences of the jasmine tea are wider.

Description

Technical Field

[0001] The invention relates to the technical field of jasmine tea preparation, and in particular to a method for preparing jasmine tea. Background Art

[0002] Jasmine tea, also known as jasmine scented tea, is a scented tea. The tea base is green tea. It is a scented tea picked from the blooming jasmine flowers in spring and paired with tea leaves. It has the fragrance of spring flowers and the fresh scent of tea. It is a sweet-tasting and popular scented tea. For women, drinking jasmine tea regularly can not only beautify and whiten the skin, but also resist aging. It can also dredge the human stomach and intestines, expel stool, relieve gas and clear the brain, lower blood pressure and blood lipids, and has a great role and effect in resisting bacteria and viruses and treating cancer. The caffeine in tea can stimulate the central nervous system, play a role in driving away drowsiness, eliminating fatigue, increasing vitality, and concentrating thinking; tea polyphenols, tea pigments and other ingredients have anti-bacterial and anti-viral effects, as well as anti-cancer and anti-mutation effects.

[0003] Through search, it was found that the application number of a Chinese patent is "202111548518.5" and the patent name is "A jasmine tea and its preparation method". The specification discloses the formula of jasmine tea and the production process. The principle is to use jasmine flowers and tea leaves for multiple scenting, and finally obtain the finished jasmine tea.

[0004] At present, jasmine tea is mainly made by scenting fresh flowers with tea leaves. The scent of fresh jasmine flowers is a biochemical change. The mature jasmine flowers decompose aromatic substances under the action of enzymes, temperature, water, oxygen, etc., and continuously emit fragrance as the flowers open with physiological changes. The current jasmine tea is simply scented with jasmine flowers and tea leaves, so that there is no other fragrance in jasmine tea except the jasmine fragrance, which makes the taste of jasmine tea relatively single and difficult to meet the preferences of most young people today. Summary of the invention

[0005] Technical problem to be solved: The current jasmine tea is simply made by scenting jasmine flowers with tea leaves, so that there is no other fragrance in the jasmine tea except the jasmine fragrance, resulting in a relatively single taste of jasmine tea, which is difficult to meet the preferences of most young people today.

[0006] In view of the deficiencies in the prior art, the present invention provides a method for preparing jasmine tea, thereby solving the technical problems mentioned in the background technology.

[0007] Technical solution:

[0008] To achieve the above objectives, the present invention is implemented by the following technical scheme: comprising the following steps:

[0009] Step 1: Pick fresh tea leaves and fresh jasmine flowers, and place them separately;

[0010] Step 2: Pre-treat fresh tea leaves and fresh jasmine flowers;

[0011] Step 3: Process the pre-treated tea leaves and add the tea bag into the tea leaves;

[0012] Step 4: Mix the processed tea leaves and the jasmine flowers after scenting together for scenting;

[0013] Step 5: Dry the scented jasmine tea, burn fruity spices to produce a fruity aroma, and use a separate pipe to pass the fruity aroma into the drying equipment.

[0014] The pretreatment of tea leaves in step 2 includes washing the tea leaves and screening out branches and dead leaves therefrom, and the pretreatment of jasmine flowers includes washing the jasmine flowers and screening out withered and damaged flowers therefrom.

[0015] The processing of tea leaves in step 3 includes the following steps:

[0016] S1: Killing the tea leaves: Kill the oxygen cells in the tea leaves with high temperature to stabilize the color, aroma and taste of the tea leaves;

[0017] S2: rolling: rolling the withered tea leaves for 7-12 minutes, adding the ground tea bag, and then rolling again for 1-2 hours;

[0018] S3: Baking: Slowly spread the rolled tea leaves and gently shake the tea tray carrying the tea leaves so that the tea leaves keep shaking on the tea tray. The baking time of the tea leaves is 6-8 hours and the baking temperature of the tea leaves is 55-68°C.

[0019] The material bag in step three includes the following ingredients in parts by mass: 3-4 parts of crystal sugar, 2-3 parts of mint leaves, 0.2-0.4 parts of cordyceps, 0.3-0.6 parts of polygonatum, 1.2-3.5 parts of wolfberry, 0.5-1.6 parts of cassia seed, 0.8-2.3 parts of honeysuckle and 0.3-0.5 parts of deer antler.

[0020] The specific operation process in step 5 is as follows:

[0021] First, jasmine flowers and fruit-flavored spices are taken in a mass ratio of 3:1, and then the spices are ignited for smoking. During the smoking process, the fragrance generated by the burning of the spices is blown to the jasmine flowers through an exhaust fan through a pipe, and the dust generated by the burning of the spices is filtered and isolated by a filter. The smoking time is 5-6 hours, and the smoking temperature is 15-22°C. The jasmine flowers are then taken out and allowed to stand for ventilation for 30 minutes to complete the first smoking. Then, jasmine flowers and fruit-flavored spices are taken in a mass ratio of 2:1, and then the spices are ignited for smoking. During the smoking process, the fragrance generated by the burning of the spices is blown to the jasmine flowers through an exhaust fan through a pipe, and the dust generated by the burning of the spices is filtered and isolated by a filter. The smoking time is 4-5.5 hours, and the smoking temperature is 22-25°C. The jasmine flowers are then taken out and allowed to stand for ventilation for 10 minutes. After the second smoking is completed, they are sealed and stored.

[0022] The process of processing the tea leaves and the jasmine flowers after scenting in step 4 is as follows:

[0023] First, the processed tea leaves and the jasmine flowers that have completed the scenting process are mixed together in a mass ratio of 3:2, the scenting time is 8-10 hours, the scenting temperature is 28-32°C, and then the tea leaves are selected and placed in a cool place for ventilation for 1 hour to complete the first scenting operation; then the processed tea leaves and the jasmine flowers that have completed the scenting process are mixed together in a mass ratio of 2:5, the scenting time is 5-7 hours, the scenting temperature is 30-35°C, and then the tea leaves are selected and placed in a cool place for ventilation for 1 hour to complete the second scenting operation; finally, the processed tea leaves and the jasmine flowers that have completed the scenting process are mixed together in a mass ratio of 1:5, the scenting time is 10-12 hours, the scenting temperature is 25-30°C, and then the tea leaves are selected and placed in a cool place for ventilation for 1 hour to complete the third scenting operation.

[0024] In the step 5, the drying time for the jasmine tea is 1-2 hours, and the drying temperature is 35-38°C.

[0025] The ingredients of the material bag need to be dried and then ground, and then mixed according to the raw material ratio to obtain the material bag. In the process of adding the material bag, a method of adding small amounts multiple times is adopted.

[0026] The burning mode of the spices is smoky burning.

[0027] Beneficial effects:

[0028] In this scheme, jasmine tea is smoked with fruit-flavored incense during the drying process, so that the tea leaves not only absorb the aroma of jasmine flowers but also the aroma of fruit, which is conducive to enriching the taste of jasmine tea, thereby catering to the preferences of young people today and making jasmine tea more popular.

[0029] In this solution, by adding rock sugar, mint leaves, cordyceps, polygonatum, wolfberry, cassia seed, honeysuckle and deer antler and other medicinal materials into the tea during the processing of the tea, the jasmine tea has the effect of clearing away heat and reducing internal heat while taking into account the taste. DETAILED DESCRIPTION

[0030] The technical solution in the embodiment of the present application is to solve the problems of the above-mentioned background technology, and the overall idea is as follows:

[0031] Embodiment 1:

[0032] This embodiment introduces the specific steps of a method for preparing jasmine tea, which comprises the following steps:

[0033] Step 1: Pick fresh tea leaves and fresh jasmine flowers, and place them separately;

[0034] Step 2: Pre-treat fresh tea leaves and fresh jasmine flowers;

[0035] The pretreatment of tea leaves includes washing the tea leaves and screening out branches and dead leaves therefrom, and the pretreatment of jasmine flowers includes washing the jasmine flowers and screening out withered and damaged flowers therefrom.

[0036] Step 3: Process the pre-treated tea leaves and add the tea bag into the tea leaves;

[0037] Among them, the processing of tea includes the following processes:

[0038] S1: Killing the tea leaves: Kill the oxygen cells in the tea leaves with high temperature to stabilize the color, aroma and taste of the tea leaves;

[0039] S2: rolling: rolling the withered tea leaves for 12 minutes, adding the ground tea bag, and then rolling again for 2 hours;

[0040] S3: Baking: Slowly spread the rolled tea leaves and gently shake the tea tray carrying the tea leaves so that the tea leaves keep shaking on the tea tray. The baking time of the tea leaves is 8 hours and the baking temperature of the tea leaves is 55°C.

[0041] The material bag includes the following ingredients in parts by mass: 4 parts of rock sugar, 3 parts of mint leaves, 0.4 parts of cordyceps, 0.6 parts of polygonatum, 3.5 parts of wolfberry, 1.6 parts of cassia seed, 2.3 parts of honeysuckle and 0.5 parts of deer antler.

[0042] Step 4: Mix the processed tea leaves and the jasmine flowers for scenting. The specific operation process is as follows:

[0043] First, the processed tea leaves and the jasmine flowers after scenting are mixed together in a mass ratio of 3:2, the scenting time is 10 hours, and the scenting temperature is 32°C. Then the tea leaves are selected and placed in a cool place for ventilation for 1 hour to complete the first scenting operation;

[0044] Then, the processed tea leaves and the jasmine flowers after scenting are mixed together in a mass ratio of 2:5, the scenting time is 7 hours, the scenting temperature is 35°C, and then the tea leaves are selected and placed in a cool place for ventilation for 1 hour to complete the second scenting operation;

[0045] Finally, the processed tea leaves and the jasmine flowers after the scenting process are mixed together in a mass ratio of 1:5. The scenting time is 12 hours and the scenting temperature is 30°C. The tea leaves are then selected and placed in a cool place for ventilation for 1 hour to complete the third scenting operation.

[0046] Step 5: Dry the scented jasmine tea, burn fruity spices to produce a fruity aroma, and use a separate pipe to pass the fruity aroma into the drying equipment.

[0047] The specific operation process is as follows:

[0048] S(1.1) taking jasmine flowers and fruity spices in a mass ratio of 3:1, and then igniting the spices for smoking;

[0049] S(1.2) During the smoking process, pipes are used to blow the aroma produced by burning spices toward the jasmine flowers through an exhaust fan;

[0050] S (1.3) The smoking temperature is controlled at 22°C. After smoking for 6 hours, the jasmine flowers are taken out and ventilated for 30 minutes to complete the first smoking;

[0051] Use a filter to filter and isolate the dust produced by burning spices;

[0052] S(2.1) Then jasmine flowers and fruity spices are taken in a mass ratio of 2:1, and then the spices are ignited for smoking.

[0053] S(2.2) During the smoking process, a pipe is used to blow the aroma produced by burning spices toward the jasmine flowers through an exhaust fan;

[0054] S (2.3) The smoking temperature is controlled at 25°C for 5.5 hours, and then the jasmine flowers are taken out and ventilated for 10 minutes. After the second smoking is completed, they are sealed and stored;

[0055] Use a filter to filter and isolate the dust produced by burning spices.

[0056] In step 5, the drying time for the jasmine tea is 2 hours, and the drying temperature is 38°C.

[0057] The ingredients of the material bag need to be dried and then ground, and then mixed according to the raw material ratio to obtain the material bag. The material bag is added in small amounts multiple times, and the spices are burned by smoking.

[0058] Embodiment 2:

[0059] This embodiment is an improvement based on the first embodiment:

[0060] Steps 1 to 2 remain unchanged;

[0061] The processing of tea leaves in step 3 includes the following steps:

[0062] S1: Killing the tea leaves: Kill the oxygen cells in the tea leaves with high temperature to stabilize the color, aroma and taste of the tea leaves;

[0063] S2: rolling: rolling the withered tea leaves for 10 minutes, adding the ground tea bag, and then rolling again for 1.6 hours;

[0064] S3: Baking: Slowly spread the rolled tea leaves and gently shake the tea tray carrying the tea leaves so that the tea leaves keep shaking on the tea tray. The baking time of the tea leaves is 7.5 hours and the baking temperature of the tea leaves is 65°C.

[0065] The material bag in step three includes the following ingredients in parts by mass: 3.5 parts of rock sugar, 2.8 parts of mint leaves, 0.35 parts of cordyceps, 0.43 parts of polygonatum, 3.2 parts of wolfberry, 1.2 parts of cassia seed, 2 parts of honeysuckle and 0.45 parts of deer antler.

[0066] The process of processing the tea leaves and scenting the jasmine flowers in step 4 is as follows:

[0067] First, the processed tea leaves and the jasmine flowers after scenting are mixed together in a mass ratio of 3:2, the scenting time is 9.5 hours, and the scenting temperature is 30°C. Then the tea leaves are selected and placed in a cool place for ventilation for 1 hour to complete the first scenting operation;

[0068] Then, the processed tea leaves and the jasmine flowers after scenting are mixed together in a mass ratio of 2:5, the scenting time is 6.5 hours, the scenting temperature is 34°C, and then the tea leaves are selected and placed in a cool place for ventilation for 1 hour to complete the second scenting operation;

[0069] Finally, the processed tea leaves and the jasmine flowers after the scenting process are mixed together in a mass ratio of 1:5. The scenting time is 11.5 hours and the scenting temperature is 28.5℃. The tea leaves are then selected and placed in a cool place for ventilation for 1 hour to complete the third scenting operation.

[0070] The specific operation process in step 5 is as follows:

[0071] S(1.1) taking jasmine flowers and fruity spices in a mass ratio of 3:1, and then igniting the spices for smoking;

[0072] S(1.2) During the smoking process, pipes are used to blow the aroma produced by burning spices toward the jasmine flowers through an exhaust fan;

[0073] S (1.3) The smoking temperature is controlled at 20°C. After smoking for 5.8 hours, the jasmine flowers are taken out and ventilated for 30 minutes to complete the first smoking;

[0074] Use a filter to filter and isolate the dust produced by burning spices;

[0075] S(2.1) Then jasmine flowers and fruity spices are taken in a mass ratio of 2:1, and then the spices are ignited for smoking.

[0076] S(2.2) During the smoking process, a pipe is used to blow the aroma produced by burning spices toward the jasmine flowers through an exhaust fan;

[0077] S (2.3) The smoking temperature is controlled at 24°C for 5.3 hours, and then the jasmine flowers are taken out and ventilated for 10 minutes. After the second smoking is completed, they are sealed and stored;

[0078] Use a filter to filter and isolate the dust produced by burning spices.

[0079] In step 5, the drying time for the jasmine tea is 1.5 hours, and the drying temperature is 37° C.

[0080] Embodiment three:

[0081] This embodiment is an improvement based on the first embodiment:

[0082] Steps 1 to 2 remain unchanged;

[0083] The processing of tea leaves in step 3 includes the following steps:

[0084] S1: Killing the tea leaves: Kill the oxygen cells in the tea leaves with high temperature to stabilize the color, aroma and taste of the tea leaves;

[0085] S2: rolling: rolling the withered tea leaves for 8.5 minutes, adding the ground tea bag, and then rolling again for 1.5 hours;

[0086] S3: Baking: Slowly spread the rolled tea leaves and gently shake the tea tray carrying the tea leaves so that the tea leaves keep shaking on the tea tray. The baking time of the tea leaves is 7 hours and the baking temperature of the tea leaves is 60°C.

[0087] The material bag in step three includes the following ingredients in parts by mass: 3.3 parts of rock sugar, 2.5 parts of mint leaves, 0.3 parts of cordyceps, 0.38 parts of polygonatum, 1.5 parts of wolfberry, 0.8 parts of cassia seed, 1.5 parts of honeysuckle and 0.4 parts of deer antler.

[0088] The process of processing the tea leaves and scenting the jasmine flowers in step 4 is as follows:

[0089] First, the processed tea leaves and the jasmine flowers after scenting are mixed together in a mass ratio of 3:2, the scenting time is 9 hours, and the scenting temperature is 29°C. Then the tea leaves are selected and placed in a cool place for ventilation for 1 hour to complete the first scenting operation;

[0090] Then, the processed tea leaves and the jasmine flowers after scenting are mixed together in a mass ratio of 2:5, the scenting time is 5.5 hours, the scenting temperature is 32°C, and then the tea leaves are selected and placed in a cool place for ventilation for 1 hour to complete the second scenting operation;

[0091] Finally, the processed tea leaves and the jasmine flowers after the scenting process are mixed together in a mass ratio of 1:5. The scenting time is 11.5 hours and the scenting temperature is 33°C. The tea leaves are then selected and placed in a cool place for ventilation for 1 hour to complete the third scenting operation.

[0092] The specific operation process in step 5 is as follows:

[0093] S(1.1) taking jasmine flowers and fruity spices in a mass ratio of 3:1, and then igniting the spices for smoking;

[0094] S(1.2) During the smoking process, pipes are used to blow the aroma produced by burning spices toward the jasmine flowers through an exhaust fan;

[0095] S (1.3) Control the smoking temperature at 18°C. After smoking for 5.5 hours, take out the jasmine flowers and let them stand for ventilation for 30 minutes to complete the first smoking.

[0096] Use a filter to filter and isolate the dust produced by burning spices;

[0097] S(2.1) Then jasmine flowers and fruity spices are taken in a mass ratio of 2:1, and then the spices are ignited for smoking.

[0098] S(2.2) During the smoking process, a pipe is used to blow the aroma produced by burning spices toward the jasmine flowers through an exhaust fan;

[0099] S (2.3) The smoking temperature is controlled at 23°C for 4.5 hours, and then the jasmine flowers are taken out and ventilated for 10 minutes. After the second smoking is completed, they are sealed and stored;

[0100] Use a filter to filter and isolate the dust produced by burning spices.

[0101] In step 5, the drying time for the jasmine tea is 1.5 hours, and the drying temperature is 36°C.

[0102] Embodiment 4:

[0103] This embodiment is an improvement based on the first embodiment:

[0104] Steps 1 to 2 remain unchanged;

[0105] The processing of tea leaves in step 3 includes the following steps:

[0106] S1: Killing the tea leaves: Kill the oxygen cells in the tea leaves with high temperature to stabilize the color, aroma and taste of the tea leaves;

[0107] S2: rolling: rolling the withered tea leaves for 7 minutes, adding the ground tea bag, and then rolling again for 1 hour;

[0108] S3: Baking: Slowly spread the rolled tea leaves and gently shake the tea tray carrying the tea leaves so that the tea leaves keep shaking on the tea tray. The baking time of the tea leaves is 6 hours and the baking temperature of the tea leaves is 55°C.

[0109] The material bag in step three includes the following ingredients in parts by mass: 3 parts of rock sugar, 2 parts of mint leaves, 0.2 parts of cordyceps, 0.3 parts of polygonatum, 1.2 parts of wolfberry, 0.5 parts of cassia seed, 0.8 parts of honeysuckle and 0.3 parts of deer antler.

[0110] The process of processing the tea leaves and scenting the jasmine flowers in step 4 is as follows:

[0111] First, the processed tea leaves and the jasmine flowers after scenting are mixed together in a mass ratio of 3:2, the scenting time is 8 hours, and the scenting temperature is 28°C. Then the tea leaves are selected and placed in a cool place for ventilation for 1 hour to complete the first scenting operation;

[0112] Then, the processed tea leaves and the jasmine flowers after scenting are mixed together in a mass ratio of 2:5, the scenting time is 5 hours, the scenting temperature is 30°C, and then the tea leaves are selected and placed in a cool place for ventilation for 1 hour to complete the second scenting operation;

[0113] Finally, the processed tea leaves and the jasmine flowers after the scenting process are mixed together in a mass ratio of 1:5. The scenting time is 10 hours and the scenting temperature is 25°C. The tea leaves are then selected and placed in a cool place for ventilation for 1 hour to complete the third scenting operation.

[0114] The specific operation process in step 5 is as follows:

[0115] S(1.1) taking jasmine flowers and fruity spices in a mass ratio of 3:1, and then igniting the spices for smoking;

[0116] S(1.2) During the smoking process, pipes are used to blow the aroma produced by burning spices toward the jasmine flowers through an exhaust fan;

[0117] S (1.3) The smoking temperature is controlled at 15°C. After smoking for 5 hours, the jasmine flowers are taken out and ventilated for 30 minutes to complete the first smoking;

[0118] Use a filter to filter and isolate the dust produced by burning spices;

[0119] S(2.1) Then jasmine flowers and fruity spices are taken in a mass ratio of 2:1, and then the spices are ignited for smoking.

[0120] S(2.2) During the smoking process, a pipe is used to blow the aroma produced by burning spices toward the jasmine flowers through an exhaust fan;

[0121] S(2.3) The smoking temperature is controlled at 22°C for 4 hours, and then the jasmine flowers are taken out and ventilated for 10 minutes. After the second smoking, they are sealed and stored;

[0122] Use a filter to filter and isolate the dust produced by burning spices.

[0123] In step 5, the drying time for the jasmine tea is 1 hour, and the drying temperature is 35°C.

[0124] The experimental data obtained from the tests of Examples 1 to 4 are as follows:

[0125] Taste deviation Appearance Embodiment 1 A F Embodiment 2 B F Embodiment 3 C E Embodiment 4 D E

[0126] Note:

[0127] A: Stronger fruit aroma, lighter tea aroma;

[0128] B: Moderate fruity aroma, lighter jasmine aroma, stronger tea aroma;

[0129] C: Light fruity aroma, moderate jasmine aroma, moderate tea aroma;

[0130] D: light fruit aroma, strong jasmine aroma, moderate tea aroma;

[0131] E: The tea leaves are bright green and the flowers are white;

[0132] F: The tea leaves are yellowish, and the flowers are slightly yellow;

[0133] G: The tea leaves are yellower and the flowers are yellowish.

[0134] Conclusion: The present invention conducts experiments based on different data to obtain four embodiments. Although the finished jasmine tea can be obtained, the taste deviation and appearance obtained therein are not the same. It can be seen from the comprehensive data that the experimental data obtained using Example 3 is the best.

[0135] Summary: By using fruit-flavored incense to smoke jasmine tea during the drying process, the tea leaves will absorb not only the aroma of jasmine flowers but also the aroma of fruit. The simultaneous operation of smoking and drying the jasmine tea is to ensure that the fruity aroma in the jasmine tea does not dissipate due to processing, and to ensure the richness of the aroma to the greatest extent possible, so that this product has obvious differences and advantages compared with similar jasmine tea products.

[0136] Finally, it should be noted that: Obviously, the above embodiments are only examples for clearly explaining the present invention, and are not intended to limit the implementation methods. For ordinary technicians in the relevant field, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived from this are still within the scope of protection of the present invention.

Claims

1. A method for preparing jasmine tea, Features: The following steps are involved: Step 1: Pick fresh tea leaves and fresh jasmine flowers, and place them separately; Step 2: Pre-treat fresh tea leaves and fresh jasmine flowers; Step 3: Process the pre-treated tea leaves and add the tea bag into the tea leaves; Step 4: Mix the processed tea leaves and the jasmine flowers after scenting together for scenting; Step 5: Dry the scented jasmine tea, burn fruity spices to produce a fruity aroma, and use a separate pipe to pass the fruity aroma into the drying equipment.

2. A method for preparing jasmine tea according to claim 1, Features: The pretreatment of tea leaves in step 2 includes washing the tea leaves and screening out branches and dead leaves therefrom, and the pretreatment of jasmine flowers includes washing the jasmine flowers and screening out withered and damaged flowers therefrom.

3. A method for preparing jasmine tea according to claim 1, Features: The processing of tea leaves in step 3 includes the following steps: S1: Killing the tea leaves: Kill the oxygen cells in the tea leaves with high temperature to stabilize the color, aroma and taste of the tea leaves; S2: rolling: rolling the withered tea leaves for 7-12 minutes, adding the ground tea bag, and then rolling again for 1-2 hours; S3: Baking: Slowly spread the rolled tea leaves and gently shake the tea tray carrying the tea leaves so that the tea leaves keep shaking on the tea tray. The baking time of the tea leaves is 6-8 hours and the baking temperature of the tea leaves is 55-68°C.

4. A method for preparing jasmine tea as claimed in claim 1, Features: The material bag in step three includes the following ingredients in parts by mass: 3-4 parts of crystal sugar, 2-3 parts of mint leaves, 0.2-0.4 parts of cordyceps, 0.3-0.6 parts of polygonatum, 1.2-3.5 parts of wolfberry, 0.5-1.6 parts of cassia seed, 0.8-2.3 parts of honeysuckle and 0.3-0.5 parts of deer antler.

5. A method for preparing jasmine tea as claimed in claim 1, Features: The process of processing the tea leaves and the jasmine flowers after scenting in step 4 is as follows: First, the processed tea leaves and the jasmine flowers that have completed the scenting process are mixed together in a mass ratio of 3:2, the scenting time is 8-10 hours, the scenting temperature is 28-32°C, and then the tea leaves are selected and placed in a cool place for ventilation for 1 hour to complete the first scenting operation; then the processed tea leaves and the jasmine flowers that have completed the scenting process are mixed together in a mass ratio of 2:5, the scenting time is 5-7 hours, the scenting temperature is 30-35°C, and then the tea leaves are selected and placed in a cool place for ventilation for 1 hour to complete the second scenting operation; finally, the processed tea leaves and the jasmine flowers that have completed the scenting process are mixed together in a mass ratio of 1:5, the scenting time is 10-12 hours, the scenting temperature is 25-30°C, and then the tea leaves are selected and placed in a cool place for ventilation for 1 hour to complete the third scenting operation.

6. A method for preparing jasmine tea as claimed in claim 1, Features: The specific operation process in step 5 is as follows: First, jasmine flowers and fruit-flavored spices are taken in a mass ratio of 3:1, and then the spices are ignited for smoking. During the smoking process, the fragrance generated by the burning of the spices is blown to the jasmine flowers through an exhaust fan through a pipe, and the dust generated by the burning of the spices is filtered and isolated by a filter. The smoking time is 5-6 hours, and the smoking temperature is 15-22°C. The jasmine flowers are then taken out and allowed to stand for ventilation for 30 minutes to complete the first smoking. Then, jasmine flowers and fruit-flavored spices are taken in a mass ratio of 2:1, and then the spices are ignited for smoking. During the smoking process, the fragrance generated by the burning of the spices is blown to the jasmine flowers through an exhaust fan through a pipe, and the dust generated by the burning of the spices is filtered and isolated by a filter. The smoking time is 4-5.5 hours, and the smoking temperature is 22-25°C. The jasmine flowers are then taken out and allowed to stand for ventilation for 10 minutes. After the second smoking is completed, they are sealed and stored.

7. A method for preparing jasmine tea as claimed in claim 1, Features: In the step 5, the drying time for the jasmine tea is 1-2 hours, and the drying temperature is 35-38°C.

8. A method for preparing jasmine tea as claimed in claim 4, Features: The ingredients of the material bag need to be dried and then ground, and then mixed according to the raw material ratio to obtain the material bag. In the process of adding the material bag, a method of adding small amounts multiple times is adopted.

9. A method for preparing jasmine tea as claimed in claim 6, Features: The burning mode of the spices is smoky burning.