Preparation technology of dendrobium officinale tea

Abstract

The invention discloses a preparation technology of dendrobium officinale tea, and belongs to the technical field of preparation of the dendrobium officinale tea, the preparation technology comprises the following steps: S1, dendrobium officinale seedlings are planted under tea trees in an attached manner, and the dendrobium officinale and the tea trees are symbiotic and co-cultured for at least one year; s2, picking fresh tea tree leaves and fresh dendrobium candidum strips after symbiosis; s3, spreading and airing the picked fresh tea leaves, cleaning the fresh strips of dendrobium officinale, and removing soil impurities; s4, mixing the fresh tea leaves with the fresh dendrobium officinale strips according to a ratio of 100: 5; according to the preparation method, the dendrobium officinale and the tea trees are symbiotic and co-cultured for at least one year, so that the medicinal value of the dendrobium officinale is improved, and the health-care function of the tea leaves is also increased. The dendrobium officinale tea with unique flavor is prepared by processing the mixed raw materials by combining the preparation process of black tea or green tea, and the dendrobium officinale tea is different from traditional dendrobium officinale or tea leaf products in color, aroma and taste by combining the innovative method of the two processes.

Description

Technical Field

[0001] The invention relates to the technical field of preparation of dendrobium officinale tea, in particular to a preparation process of dendrobium officinale tea. Background Art

[0002] Dendrobium candidum is a plant of the orchid family. In traditional Chinese medicine theory, it is believed to have the effects of nourishing yin and clearing heat, promoting fluid and quenching thirst, and nourishing the kidney and strengthening essence. It is often used to treat symptoms such as yin deficiency and hyperactivity of fire, thirst due to deficiency heat, dry mouth and tongue, and weakness of waist and knees due to kidney deficiency. These effects of Dendrobium candidum make it one of the commonly used tonic herbs in traditional Chinese medicine.

[0003] The dried stem of Dendrobium officinale (called Dendrobium stem) is the main medicinal part, and its chemical components include polysaccharides, alkaloids, amino acids, phenolic compounds, etc. These components give Dendrobium officinale a variety of biological activities, such as antioxidant, anti-inflammatory, antiviral, and anti-tumor.

[0004] Existing processing technology of Dendrobium officinale is often limited to traditional production process and proportion, which cannot meet the changes in market demand and consumers' pursuit of diversification of Dendrobium officinale. Therefore, a preparation process of Dendrobium officinale tea is proposed.

[0005] The above information disclosed in this background technology is only used to increase the understanding of the background technology of the present invention and therefore, it may include information that does not constitute the prior art known to ordinary technicians in this field. Summary of the invention

[0006] The present invention aims to solve at least one of the technical problems existing in the prior art. To this end, one object of the present invention is to provide a preparation process of Dendrobium officinale tea.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] The preparation process of Dendrobium officinale tea comprises the following steps:

[0009] S1: Plant the Dendrobium officinale seedlings under the tea tree, and let the Dendrobium officinale and the tea tree coexist and grow together for at least one year;

[0010] S2: Picking fresh tea leaves and fresh Dendrobium officinale strips after symbiosis;

[0011] S3: spreading the picked fresh tea leaves to dry, and then washing the fresh strips of Dendrobium officinale to remove soil impurities;

[0012] S4: mixing fresh tea leaves and fresh Dendrobium officinale strips in a ratio of 100:5;

[0013] S5: The mixed raw materials are processed through tea production technology to make Dendrobium officinale tea.

[0014] As a further optimization scheme of the present invention, in S5, the specific steps of preparing Dendrobium officinale tea by black tea processing technology are:

[0015] S501. Before mixing the raw materials, the fresh tea leaves picked are withered to lose water and soften;

[0016] S502. Shaking the mixed raw materials to promote enzymatic oxidation reaction;

[0017] S503. The mixed raw materials after shaking green are kneaded to fully mix the Dendrobium officinale and tea leaves;

[0018] S504. The rolled tea leaves are fermented to develop the unique aroma and color of black tea;

[0019] S505. Through shaping process, the tea leaves are formed into a tight shape;

[0020] S506. Dry the shaped tea leaves until they reach a suitable moisture content.

[0021] As a further optimization scheme of the present invention, in S5, the specific steps of preparing Dendrobium officinale tea by green tea processing technology are:

[0022] S501. Before mixing the raw materials, the fresh tea leaves picked are first spread out to soften them by losing water;

[0023] S502. Shake the mixed raw materials to enhance the aroma of tea;

[0024] S503. Rapidly destroy the enzyme activity in tea leaves through high temperature to maintain the green color of green tea;

[0025] S504. The mixed raw material after fixing is kneaded to fully mix the Dendrobium officinale and tea leaves;

[0026] S505. The tea leaves are formed into a certain shape through shaping process;

[0027] S506. Dry the shaped tea leaves until they reach a suitable moisture content.

[0028] As a further optimization scheme of the present invention, in step S1, a tea planting site with fertile soil, good drainage and sufficient light is selected, tea seedlings are planted in the soil, and Dendrobium officinale seedlings without pests and diseases are selected. Within 1-2 years after the tea trees are planted, the Dendrobium officinale seedlings are planted on the tea trees;

[0029] The branch-attached planting method is adopted, in which the branches of Dendrobium officinale are inserted into the bark of the tea tree or the seedlings of Dendrobium officinale are planted under the canopy of the tea tree, so that the branches grow naturally on the tea tree;

[0030] Dendrobium officinale and tea trees live in symbiosis and mutual nourishment for at least one year. During this period, Dendrobium officinale absorbs nutrients from the tea tree, and the tea tree also absorbs water and nutrients from the soil through the root system of Dendrobium officinale. Regularly check the growth of Dendrobium officinale to ensure that its symbiotic and mutual nourishment relationship with the tea tree is good.

[0031] As a further optimization scheme of the present invention, in step S2, when using scissors to pick fresh strips that are well-grown and free of pests and diseases, mature and healthy fresh leaves are picked. The picking length of fresh Dendrobium officinale strips is 10-20 cm, and the maturity is moderate; fresh tea leaves should be picked mature, free of pests and diseases, and without damage.

[0032] As a further optimization scheme of the present invention, in step S4, a weighing tool is used to weigh the weight of the fresh tea leaves and the fresh Dendrobium officinale strips respectively, the weighed fresh tea leaves and fresh Dendrobium officinale strips are put into a mixing container, and a stirring tool is used to mix the two evenly.

[0033] Compared with the prior art, the present invention has the following beneficial effects:

[0034] The invention adopts a preparation method in which the Dendrobium officinale and the tea tree coexist and grow together for at least one year, which not only improves the medicinal value of the Dendrobium officinale, but also increases the health care function of the tea. The invention also combines the production process of black tea or green tea, processes the mixed raw materials, and prepares the Dendrobium officinale tea with a unique flavor. The innovative method combining the two processes makes the Dendrobium officinale tea different from the traditional Dendrobium officinale or tea products in color, aroma and taste.

[0035] The above summary is for illustrative purposes only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments and features described above, further aspects, embodiments and features of the present invention will be readily apparent by reference to the accompanying drawings and the following detailed description. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 The present invention is a flowchart of the preparation process of the Dendrobium officinale tea;

[0037] Figure 2 The present invention is a flowchart of preparing Dendrobium officinale tea through a black tea processing process;

[0038] Figure 3 The present invention is a flowchart of preparing Dendrobium officinale tea through green tea processing technology. DETAILED DESCRIPTION

[0039] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0040] Embodiment 1

[0041] like Figure 1 , Figure 2 As shown, the preparation process of Dendrobium officinale tea comprises the following steps:

[0042] S1: Plant the Dendrobium officinale seedlings under the tea tree, and let the Dendrobium officinale and the tea tree coexist and grow together for at least one year;

[0043] Specifically, a tea planting site with fertile soil, good drainage and sufficient sunlight is selected, tea seedlings are planted in the soil, and Dendrobium officinale seedlings without diseases and insect pests are selected. Within one year after the tea trees are planted, the Dendrobium officinale seedlings are planted on the tea trees;

[0044] The branch-attached planting method is adopted, in which the branches of Dendrobium officinale are inserted into the bark of the tea tree or the seedlings of Dendrobium officinale are planted under the canopy of the tea tree, so that the branches grow naturally on the tea tree;

[0045] Dendrobium officinale and tea trees live in symbiosis and mutual nourishment for at least one year. During this period, Dendrobium officinale absorbs nutrients from the tea tree, and the tea tree also absorbs water and nutrients from the soil through the root system of Dendrobium officinale. Regularly check the growth of Dendrobium officinale to ensure that its symbiotic and mutual nourishment relationship with the tea tree is good.

[0046] S2: Picking fresh tea leaves and fresh Dendrobium officinale strips after symbiosis;

[0047] Specifically, when using scissors to pick fresh strips that are well-grown and free of pests and diseases, pick mature and healthy fresh leaves. The picking length of fresh Dendrobium officinale strips is 10 cm, and the maturity is moderate; fresh tea leaves should be picked from mature, pest-free, and undamaged leaves.

[0048] S3: spreading the picked fresh tea leaves to dry, and then washing the fresh strips of Dendrobium officinale to remove soil impurities;

[0049] S4: mixing fresh tea leaves and fresh Dendrobium officinale strips in a ratio of 100:5;

[0050] Specifically, the fresh tea leaves and the fresh Dendrobium officinale strips are weighed respectively using a weighing tool, the weighed fresh tea leaves and the fresh Dendrobium officinale strips are put into a mixing container, and the two are mixed evenly using a stirring tool.

[0051] S5: The mixed raw materials are processed through tea production technology to make Dendrobium officinale tea.

[0052] In S5, the specific steps of preparing Dendrobium officinale tea by the black tea processing technology are:

[0053] S501. Before mixing the raw materials, the fresh tea leaves picked are withered to lose water and soften;

[0054] Specifically, first spread the fresh tea leaves evenly on the withering rack, usually with a thickness of 2 cm, the withering temperature is 20°C, and the relative humidity is controlled between 60%. Let the fresh leaves lose water naturally in a controlled indoor environment for 12 hours. When the fresh leaves lose 60% of their water and become soft, the withering is completed.

[0055] When the temperature is low or the humidity is high, use heating equipment or fans to accelerate the withering process. Check the degree of withering of fresh leaves by observing the leaf color, softness to the touch and the sound of breaking. Fresh leaves that are properly withered will lose their luster, turn dark green, become soft, and have a slight rustling sound when pinched.

[0056] S502. Shaking the mixed raw materials to promote enzymatic oxidation reaction;

[0057] Specifically, the mixed raw materials are placed in a shaking machine or a manual shaking basket, and the raw materials are shaken to make the blades rub against each other and promote air circulation. Each shaking time is 5 minutes, and the shaking is repeated after a period of time, and the shaking is repeated five times.

[0058] By shaking the tea leaves, the tea leaves are slightly damaged, releasing the enzymes inside and promoting enzymatic oxidation reactions. During the shaking process, check the oxidation degree of the tea leaves regularly and judge whether the expected effect has been achieved by observing the development of the leaf color and aroma. Stop shaking when the aroma and color of the tea leaves have reached the expected oxidation degree.

[0059] S503. The mixed raw materials after shaking green are kneaded to fully mix the Dendrobium officinale and tea leaves;

[0060] Specifically, after the shaking step is completed, the mixed raw materials are taken out from the shaking machine or the manual shaking basket, and put into a rolling machine or manually made using a rolling cloth or a rolling bamboo basket. When the rolling begins, the strength should be gradually increased so that the tea leaves and the Dendrobium candidum are fully mixed during the rolling process, while at the same time promoting the tea juice to seep out and adhere to the surface of the tea leaves. During the rolling process, the degree of rolling of the tea leaves needs to be checked regularly. When the tea leaves are tightly bound and the juice has fully seeped out, the rolling is stopped.

[0061] The rolling time is 30 minutes, so that the Dendrobium candidum and the tea leaves are fully mixed. At the same time, the tea leaves cells are destroyed by pressure, so that the enzymes inside the tea leaves are exposed to the air and the oxidation reaction continues. Rolling helps the tea leaves to form a tight shape.

[0062] S504. The rolled tea leaves are fermented to develop the unique aroma and color of black tea;

[0063] Specifically, after rolling, the rolled tea leaves are taken out of the rolling machine and placed in the fermentation room to maintain the integrity and humidity of the tea leaves. The fermentation temperature is maintained at 20°C and the relative humidity is 60%. The tea leaves are spread thinly on the fermentation rack or placed in the fermentation box to ensure that there is enough air circulation between the tea leaves to facilitate oxygen to contact the tea leaves and promote enzymatic oxidation reactions. During the fermentation process, the tea leaves will gradually turn red. The tea polyphenols in the tea leaves are oxidized to form tea red pigments under the action of enzymes. The fermentation time is 2 hours. During the fermentation process, the color and aroma of the tea leaves are regularly checked to monitor the progress of fermentation. When the tea leaves show a bright reddish brown color, the fermentation is stopped immediately. Excessive fermentation will cause the color of the tea leaves to become dull and the aroma to be lost. After the fermentation is completed, the tea leaves are dried to stop the enzymatic oxidation reaction and fix the aroma and color of the black tea.

[0064] S505. Through shaping process, the tea leaves are formed into a tight shape;

[0065] Specifically, after fermentation is completed, the tea leaves are taken out of the fermentation room and are ensured to maintain a certain humidity for easy shaping. When shaping by hand, the tea leaves are kneaded into a specific shape, such as a strip or curl, using both hands. When shaping mechanically, a tea shaping machine is first used to shape the tea leaves.

[0066] The shaping time is 5 minutes. During the shaping process, the shape of the tea leaves is checked regularly. When the shape of the tea leaves meets the requirements, the shaping operation is stopped. After the shaping is completed, the tea leaves are immediately dried to fix their shape and aroma.

[0067] By shaping the tea leaves, the tea leaves are made into a compact shape, which increases the surface area of ​​the tea leaves and is conducive to the distribution and preservation of the aroma. The compact shape also helps the tea leaves to be fixed in the drying process and maintain its beautiful appearance.

[0068] S506. Dry the shaped tea leaves until they reach a suitable moisture content.

[0069] Specifically, after the shaping is completed, the tea leaves are taken out from the shaping machine or the manually operated mold and placed in a drying room with a temperature of 40° C. and a relative humidity of 30%.

[0070] When using a tea dryer to dry the tea leaves, the dryer can quickly and evenly remove moisture from the tea leaves.

[0071] When drying naturally, a drying rack is placed in the drying room, the tea leaves are spread evenly, and dried using natural wind or circulating wind in the drying room.

[0072] The drying time is 2 hours. During the drying process, the moisture content of the tea leaves is monitored regularly by weighing or using a hygrometer. The moisture content of the tea leaves is controlled at 3%. When the moisture content of the tea leaves reaches this standard, the drying operation is stopped. After the drying is completed, the tea leaves are screened and sorted to remove impurities and uneven tea leaves.

[0073] like Figure 1 , Figure 3 As shown, Example 2

[0074] S1: Plant the Dendrobium officinale seedlings under the tea tree, and let the Dendrobium officinale and the tea tree coexist and grow together for at least one year;

[0075] Specifically, a tea planting site with fertile soil, good drainage and sufficient sunlight is selected, tea seedlings are planted in the soil, and Dendrobium officinale seedlings without diseases and insect pests are selected. Within 2 years after the tea trees are planted, the Dendrobium officinale seedlings are planted on the tea trees;

[0076] The branch-attached planting method is adopted, in which the branches of Dendrobium officinale are inserted into the bark of the tea tree or the seedlings of Dendrobium officinale are planted under the canopy of the tea tree, so that the branches grow naturally on the tea tree;

[0077] Dendrobium officinale and tea trees live in symbiosis and mutual nourishment for at least one year. During this period, Dendrobium officinale absorbs nutrients from the tea tree, and the tea tree also absorbs water and nutrients from the soil through the root system of Dendrobium officinale. Regularly check the growth of Dendrobium officinale to ensure that its symbiotic and mutual nourishment relationship with the tea tree is good.

[0078] S2: Picking fresh tea leaves and fresh Dendrobium officinale strips after symbiosis;

[0079] Specifically, when using scissors to pick fresh strips that are well-grown and free of pests and diseases, pick mature and healthy fresh leaves. The picking length of fresh Dendrobium officinale strips is 20 cm, and the maturity is moderate; fresh tea leaves should be picked from mature, pest-free, and undamaged leaves.

[0080] S3: spreading the picked fresh tea leaves to dry, and then washing the fresh strips of Dendrobium officinale to remove soil impurities;

[0081] S4: mixing fresh tea leaves and fresh Dendrobium officinale strips in a ratio of 100:5;

[0082] Specifically, the fresh tea leaves and the fresh Dendrobium officinale strips are weighed respectively using a weighing tool, the weighed fresh tea leaves and the fresh Dendrobium officinale strips are put into a mixing container, and the two are mixed evenly using a stirring tool.

[0083] S5: The mixed raw materials are processed through tea production technology to make Dendrobium officinale tea.

[0084] In S5, the specific steps of preparing Dendrobium officinale tea by green tea processing technology are:

[0085] S501. Before mixing the raw materials, the fresh tea leaves picked are first spread out to soften them by losing water;

[0086] Specifically, in step S501, the specific steps of spreading the fresh tea leaves are as follows: first, the fresh tea leaves are evenly spread on the spreading rack, with a thickness of 5 cm, a spreading temperature of 25°C, and a relative humidity of 70%. Good ventilation is maintained to accelerate the evaporation of water. The fresh leaves will gradually lose water during the spreading process. The spreading time is 6 hours, and the fresh leaves are regularly turned over every 3 hours to prevent some leaves from being overly dry or moldy. When the fresh leaves lose about 30% of their water content and become soft, the spreading is finished. After spreading, the fresh leaves lose their luster, turn dark green, become soft, and have a slight rustling sound when pinched.

[0087] S502. Shake the mixed raw materials to enhance the aroma of tea;

[0088] Specifically, you can use a tea shaking machine or a manual tea shaking basket with a shaking time of 6 minutes. This can enhance the aroma of the tea and stimulate the aroma of the tea, while slightly damaging the leaves to prepare for the subsequent withering step. When the aroma is enhanced, the shaking can be stopped.

[0089] S503. Rapidly destroy the enzyme activity in tea leaves through high temperature to maintain the green color of green tea;

[0090] Specifically, the mixed raw materials are placed in the tea-withering machine, the temperature is maintained at 220°C, and the withering time is 3 minutes. The high temperature quickly destroys the enzyme activity in the tea leaves, prevents the tea leaves from further oxidation, and keeps the tea leaves green. During the withering process, the color and softness of the tea leaves are regularly checked to monitor the progress of the withering. When the tea leaves are bright green and the leaves are softened, the withering is stopped.

[0091] S504. The mixed raw material after fixing is kneaded to fully mix the Dendrobium officinale and tea leaves;

[0092] Specifically, the mixed raw materials after withering are put into a rolling machine. When it is made by hand, a rolling cloth or a rolling bamboo basket is used for operation. When rolling begins, the strength is gradually increased to fully mix the tea leaves and Dendrobium candidum during the rolling process, while promoting the tea juice to seep out and adhere to the surface of the tea leaves. The rolling time is 60 minutes. During the rolling process, the rolling degree of the tea leaves is regularly checked. When the tea leaves are tightly bound and the juice fully seeps out, the rolling is stopped.

[0093] The purpose of rolling is to fully mix the Dendrobium officinale with the tea leaves, and at the same time, to break the tea leaves’ cells through pressure, so that the enzymes inside the tea leaves can come into contact with the air and continue the oxidation reaction. Rolling also helps the tea leaves form a tight shape, which is beneficial to the subsequent drying process.

[0094] S505. The tea leaves are formed into a certain shape through shaping process;

[0095] Specifically, after the rolling step is completed, the rolled tea leaves are taken out from the rolling machine or manually operated. When manually shaping, the tea leaves are kneaded into a specific shape, such as a strip, a curl, etc., using both hands. When mechanically shaping, a tea shaping machine is used to shape the tea leaves.

[0096] The shaping time is 10 minutes. During the shaping process, the shape of the tea leaves is checked regularly. When the shape of the tea leaves meets the requirements, the shaping operation is stopped. After the shaping is completed, the tea leaves are immediately dried to fix their shape and aroma.

[0097] Shaping can give the tea leaves a certain shape and increase their surface area, which is conducive to the distribution and preservation of aroma. Shaping also helps the tea leaves to set in the drying process and maintain their beautiful appearance.

[0098] S506. Dry the shaped tea leaves until they reach a suitable moisture content.

[0099] Specifically, after the shaping is completed, the tea leaves are taken out from the shaping machine or manually operated, and the tea leaves are placed in a drying room. The temperature in the drying room is usually controlled at 60° C., the relative humidity should be maintained at 40%, and the drying time is usually 4 hours.

[0100] When using a tea dryer, the dryer can quickly and evenly remove moisture from the tea leaves. When natural drying is required, a drying rack is placed in the drying room, the tea leaves are evenly spread out, and dried using natural wind or circulating air in the drying room.

[0101] During the drying process, the moisture content of the tea leaves is checked regularly, either by weighing or using a hygrometer. The moisture content of the tea leaves should be controlled at 5% to ensure the quality of the tea leaves and extend the shelf life. When the moisture content of the tea leaves reaches the specified standard, the drying operation is stopped. After the drying is completed, the tea leaves are screened and sorted to remove impurities and uneven tea leaves to ensure the quality of the product.

[0102] Parts not involved in the present invention are the same as the prior art or can be implemented by the prior art. Although the embodiments of the present invention have been shown and described, it is understood by those skilled in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. The preparation process of Dendrobium officinale tea is characterized in that: The following steps are involved: S1: Plant the Dendrobium officinale seedlings under the tea tree, and let the Dendrobium officinale and the tea tree coexist and grow together for at least one year; S2: Picking fresh tea leaves and fresh Dendrobium officinale strips after symbiosis; S3: spreading the picked fresh tea leaves to dry, and then washing the fresh strips of Dendrobium officinale to remove soil impurities; S4: mixing fresh tea leaves and fresh Dendrobium officinale strips in a ratio of 100:5; S5: The mixed raw materials are processed through tea production technology to make Dendrobium officinale tea.

2. The preparation process of Dendrobium officinale tea according to claim 1, characterized in that: In S5, the specific steps of preparing Dendrobium officinale tea by the black tea processing technology are: S501. Before mixing the raw materials, the fresh tea leaves picked are withered to lose water and soften; S502. Shaking the mixed raw materials to promote enzymatic oxidation reaction; S503. The mixed raw materials after shaking green are kneaded to fully mix the Dendrobium officinale and tea leaves; S504. The rolled tea leaves are fermented to develop the unique aroma and color of black tea; S505. Through shaping process, the tea leaves are formed into a tight shape; S506. Dry the shaped tea leaves until they reach a suitable moisture content.

3. The preparation process of Dendrobium officinale tea according to claim 1, characterized in that: In S5, the specific steps of preparing Dendrobium officinale tea by green tea processing technology are: S501. Before mixing the raw materials, the fresh tea leaves picked are first spread out to soften them by losing water; S502. Shake the mixed raw materials to enhance the aroma of tea; S503. Rapidly destroy the enzyme activity in tea leaves through high temperature to maintain the green color of green tea; S504. The mixed raw materials after fixing are kneaded to fully mix the Dendrobium officinale and tea leaves; S505. The tea leaves are formed into a certain shape through shaping process; S506. Dry the shaped tea leaves until they reach a suitable moisture content.

4. The preparation process of Dendrobium officinale tea according to claim 1, characterized in that: In step S1, a tea planting site with fertile soil, good drainage and sufficient light is selected, tea seedlings are planted in the soil, and pest-free Dendrobium officinale seedlings are selected. Within 1-2 years after the tea trees are planted, the Dendrobium officinale seedlings are planted on the tea trees; The branch-attached planting method is adopted, in which the branches of Dendrobium officinale are inserted into the bark of the tea tree or the seedlings of Dendrobium officinale are planted under the canopy of the tea tree, so that the branches grow naturally on the tea tree; Dendrobium officinale and tea trees live in symbiosis and mutual nourishment for at least one year. During this period, Dendrobium officinale absorbs nutrients from the tea tree, and the tea tree also absorbs water and nutrients from the soil through the root system of Dendrobium officinale. Regularly check the growth of Dendrobium officinale to ensure that its symbiotic and mutual nourishment relationship with the tea tree is good.

5. The preparation process of Dendrobium officinale tea according to claim 1, characterized in that: In step S2, scissors are used to pick fresh strips that are well grown and free of pests and diseases, and to pick mature and healthy fresh leaves. The picking length of fresh Dendrobium officinale strips is 10-20 cm, and the maturity is moderate; fresh tea leaves should be picked that are mature, free of pests and diseases, and not damaged.

6. The preparation process of Dendrobium officinale tea according to claim 1, characterized in that: In step S4, the fresh tea leaves and the fresh Dendrobium officinale strips are weighed respectively using a weighing tool, the weighed fresh tea leaves and the fresh Dendrobium officinale strips are put into a mixing container, and the two are mixed evenly using a stirring tool.

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