Preparation method of hemerocallis fulva tea

Abstract

The invention discloses a preparation method of hemerocallis fulva tea, which mainly comprises the following steps: fresh flower picking, rolling processing, fermentation processing and baking processing, the technology discloses core key parameters of the whole process from the harvesting of hemerocallis fulva flowers to the preparation of fermented black tea through an optimal manufacturing process of tests; the technical bottleneck breakthrough of development of the hemerocallis fulva flower black tea beverage is realized, and technical guidance is provided for industrial development and production of the hemerocallis fulva flower black tea in the future; the method comprises the steps of fresh flower picking, rolling processing, fermentation processing, baking processing and hemerocallis fulva black tea making, the making technology and condition parameter setting are scientific and reasonable, and the method is an optimal scheme for making the hemerocallis fulva black tea. The dried day lily black tea is dark black in color and luster, has strong fragrant and sweet smell, has caramel taste but does not have burnt taste after being smelled, and is red and bright in tea soup, mellow and sweet in taste and moderate in caramel taste after being brewed with boiled water.

Description

Technical Field

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

[0002] Daylily, also known as "Chinese Mother Flower", "Forget-me-not", "Golden Day Lily", "Daylily", etc., is not only ornamental, but its dried flowers can be eaten as a specialty vegetable. It is also a Chinese medicinal material with therapeutic effects and a plant that is both medicinal and edible. The dried daylily flowers were called one of the "three vegetarian treasures" by our ancient ancestors, which shows its important position as a specialty vegetable.

[0003] With the development of the economy and society, the high-value utilization of daylilies needs to be improved in quality and efficiency. At present, in addition to being made into dried vegetables and sold, daylily flowers have innovative products such as daylily flower jam, daylily soda, and daylily facial masks. However, as a traditional medicinal and edible plant, the processing and production of daylily black tea has not yet been developed. Research on the production technology of daylily black tea is crucial to the stable development of the daylily industry and the promotion of daylily black tea products.

[0004] Black tea is the world's most important type of tea, accounting for more than 60% of the world's total tea consumption. Black tea is a fermented tea, and most types are processed from camellia plants. The main difference between traditional black tea varieties comes from the processing technology, while the sources of ingredients and nutritional components are highly similar; substitute tea refers to the use of roots, stems, leaves, flowers and other organs of edible plants other than tea, which are processed into a product similar to tea drinks. At present, substitute teas such as chrysanthemum tea, rose tea, and daidai flower tea have occupied an important position in the tea market, making outstanding contributions to enriching tea products.

[0005] One extremely prominent feature of daylily plants is that each flower takes no more than 24 hours, or even only a few hours, from opening to withering. In addition, daylily petals have a high water content and are thick. Various high-value development and utilization using daylily petals as raw materials face various challenges. For this reason, this application provides a method for preparing daylily tea. Summary of the invention

[0006] The purpose of the present invention is to provide a technical measure for the high-value utilization of daylily flowers. This technology discloses the core key parameters of the entire process from the harvesting of daylily flowers to the production of fermented black tea through testing of the optimal production process, thereby breaking through the technical bottleneck in the development of daylily flower black tea beverages, and providing technical guidance for the future industrial development and production of daylily flower black tea.

[0007] In order to achieve the above object, the present invention adopts the following technical solutions:

[0008] A method for preparing daylily tea comprises the following steps:

[0009] S1, picking flowers;

[0010] Pick the daylily flowers within 4-5 hours after they are fully opened, and then tear off the inner and outer perianth pieces from the receptacle manually, spread the torn perianth pieces flat on bamboo strips or other air-permeable drying farm tools, and wither for 18-20 hours until the perianth pieces bend without breaking;

[0011] S2, rolling and twisting stage;

[0012] The withered daylily perianth pieces are manually kneaded for about 30 minutes, depending on the shape and color of the kneading, so that the grass smell of the withered daylily perianth pieces is greatly reduced, and twisted strips with uniform shape and uniform color are formed;

[0013] S3, fermentation stage;

[0014] Gather the rolled daylily flower strips together to form a "basin" shape with a depression in the middle and surrounding areas, cover with a clean wet cloth for fermentation, and ferment for 4-5 hours, which can be slightly adjusted depending on the degree of rolling and fermentation temperature. When fermentation is completed, the daylily flower strips emit a sweet smell, the grass smell is further weakened, and the color is dark red;

[0015] S4, drying step;

[0016] Place the fermented daylily flower strips in a 100-120℃ oven with a thickness not exceeding 2 cm and bake for 20 minutes. Then turn the scented tea over and adjust the temperature to 70-80℃ and bake for about 3 hours to set the shape and fragrance of the scented tea.

[0017] As a further step in the method of the present invention, in S1, when picking fresh flowers, it should be ensured that the picked flowers are within 4-5 hours after they are fully open. If the opening time is too long, the tepals will age quickly and wither and lose water, and the inner tepals will degrade and rot, reducing the integrity of the cords.

[0018] As a further step in the method of the present invention, in S1, the daylily perianth pieces are laid out in a single layer as much as possible after being separated from the receptacle. This is related to the huge difference in water content between the root and the tip of the perianth pieces. Multi-layer withering will cause the raw material to lose water slowly, and the possibility of completing withering at both ends of the perianth pieces at the same time is greatly reduced, which is not conducive to subsequent operations.

[0019] As a further step in the method of the present invention, in S2, in the rolling step, the principle of rolling the individual tepals first and then mixing and rolling should be followed. Direct mixing and rolling will result in inconsistent rolling degrees at the base and tip of the tepals. If the rolling is light, the water content at the base is too high and the fermentation cannot be complete. If the rolling is heavy, the tip, which is prone to aging, is prone to rot and corruption.

[0020] As a further step in the method of the present invention, in S2, starting from the base of the daylily perianth piece, it is repeatedly rolled 5-10 times to make the base of the perianth piece lose more water and form a rudimentary shape of a strip, and then mixed and rolled to ensure that the strips are uniform in size and color.

[0021] As a further step in the method of the present invention, in S3, the fermentation process generally takes 4-5 hours. If the time is too short, the fermentation will be insufficient, the grassy taste will be too strong, and the aroma of the finished tea will be affected. If the time is too long, it will easily lead to mildew. After the fermentation is completed, the tea leaves will appear dark reddish brown and have a sweet smell.

[0022] As a further step in the method of the present invention, in S4, in the drying step, the fermented daylily flower strips should be dried in two steps: the first step is high temperature to quickly terminate the enzyme activity and lock the metabolic products of the strips; the second step is low temperature drying to promote the setting of substances and aroma.

[0023] As a further step in the method of the present invention, in S4, the high temperature of the first step should be controlled at 100-120°C. If it is too low, the fermentation termination effect will be poor and the subsequent drying time will be prolonged. If it is too high, it will easily lead to carbonization of the strips, resulting in a worse taste. The temperature of the second step is required to be 70-80°C. If it is too low, the drying time will be prolonged, the production efficiency will be reduced and the quality will be unstable. If it is too high, the color of the daylily black tea will become darker, the burnt smell will be too strong, and the taste will be worse.

[0024] As a further step in the method of the present invention, in S4, the stacking thickness of the daylily black tea is controlled within 2 cm during drying, otherwise it is easy to cause inconsistent drying degrees inside and outside. If there are conditions for turning the tea, the stacking thickness can be appropriately increased.

[0025] As a further feature of the method of the present invention, the dried black tea has a dark black color, a strong sweet smell, and a caramel flavor but no burnt smell. After being brewed with boiling water, the tea soup is bright red, has a mellow and sweet taste, and has a moderate caramel flavor.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] The method of the present invention realizes the functional transformation of daylily flowers as fermented substitute tea. Previously, daylily flowers were developed and utilized in a high-value manner, mainly for eating, extracting and viewing. The method of the present invention refines the daylily tepals and realizes the preparation of daylily fermented black tea.

[0028] The present invention targets the special properties of daylily flowers, such as high water content, uneven water content, and short lifespan, and conducts specialized research and determination on various aspects, including picking time, withering method, rolling technique, fermentation time, and baking method, to provide an accurate technical solution for the production of daylily black tea. DETAILED DESCRIPTION

[0029] The content of the present invention can be more easily understood by selecting the following detailed description of the preferred implementation method of the present invention and the embodiments included. Unless otherwise specified, all technical and scientific terms used herein have the same meanings as those of ordinary skill in the art to which the present invention belongs. When there is a conflict, the definition in this specification shall prevail.

[0030] As used herein, the term "prepared from" is synonymous with "comprising." As used herein, the terms "comprising," "including," "having," "containing," or any other variation thereof, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises the listed elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

[0031] The conjunction "consisting of excludes any unspecified element, step, or component. If used in a claim, this phrase renders the claim closed-ended so that it does not include materials other than those described, except for conventional impurities associated therewith. When the phrase "consisting of" appears in a clause of the body of a claim rather than immediately following the subject matter, it limits only the elements described in that clause; other elements are not excluded from the claim as a whole.

[0032] When amount, concentration or other value or parameter is expressed as range, preferred range or a series of upper preferred value and lower preferred value limit range, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value and any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when disclosing range "1 to 5", described range should be interpreted as including range "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5" etc. When numerical range is described in this article, unless otherwise stated, the range is intended to include its end value and all integers and fractions within the range.

[0033] Singular forms include plural references unless the context clearly indicates otherwise. "Optional" or "either" means that the subsequently described event or incident may or may not occur, and that the description includes instances where the event occurs and instances where it does not.

[0034] Approximate terms in the specification and claims are used to modify quantities, indicating that the present invention is not limited to the specific quantity, but also includes acceptable and modified parts close to the quantity without causing changes in the relevant basic functions. Accordingly, the use of "about", "approximately", etc. to modify a numerical value means that the present invention is not limited to the exact numerical value. In some examples, the approximate terms may correspond to the accuracy of the instrument for measuring the numerical value. In the specification and claims of this application, range limitations can be combined and / or interchanged, and if not otherwise stated, these ranges include all subranges contained therein.

[0035] In addition, the indefinite articles "a" and "an" before the elements or components of the present invention have no restrictions on the quantity requirements (i.e. the number of occurrences) of the elements or components. Therefore, "a" or "an" should be interpreted as including one or at least one, and the elements or components in the singular form also include the plural form, unless the number is obviously intended to be in the singular form.

[0036] The technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0037] Embodiment 1

[0038] A method for preparing daylily tea mainly comprises the following steps: fresh flower picking, rolling, fermentation and baking;

[0039] The specific steps include:

[0040] Step 1: picking flowers, picking daylily flowers within 4-5 hours after they are fully opened, and then manually tearing off the inner and outer perianth pieces from the receptacle, spreading the torn perianth pieces on bamboo strips or other air-permeable drying farm tools, and withering for 18-20 hours until the perianth pieces can be bent without breaking;

[0041] Step 2: In the kneading process, the withered daylily perianth pieces are manually kneaded for about 30 minutes, so that the grass smell of the withered daylily perianth pieces is greatly reduced and twisted strips with uniform shape and uniform color are formed;

[0042] Step 3: During the fermentation process, the rolled daylily flower strips are gathered together to form a "basin" shape with a depression in the middle and surrounded by the edges. The strips are covered with a clean wet cloth for fermentation. The fermentation time is 4-5 hours, which is slightly adjusted depending on the degree of rolling and the fermentation temperature. When the fermentation is completed, the daylily flower strips emit a sweet smell, the grass smell is further weakened, and the color is dark red.

[0043] Step 4: During the baking process, place the fermented daylily flower strips in an oven at 100-120°C with a thickness not exceeding 2 cm and bake for 20 minutes. Then turn the scented tea over and adjust the temperature to 70-80°C and bake for about 3 hours to set the shape and fragrance of the scented tea.

[0044] Embodiment 2

[0045] The following requirements are also proposed for the above four steps:

[0046] During the flower picking process, the flowers should be picked within 4-5 hours after they are fully open. If the opening time is too long, the perianth pieces will age faster than withering and water loss, the inner perianth pieces will degrade and rot, and the integrity of the strips will be reduced. After the daylily perianth pieces are separated from the receptacle, they should be laid out in a single layer as much as possible. This is related to the huge difference in water content between the root and the tip of the perianth piece. Multi-layer superimposed withering will cause the raw materials to lose water slowly, and the possibility of completing withering at both ends of the perianth piece at the same time will be greatly reduced, which is not conducive to subsequent operations;

[0047] Based on the characteristics of daylilies and climatic factors, the withering time should be 18-20 hours. If the time is too short, the base of the tepals will lose insufficient water, which is not conducive to rolling and fermentation; if the time is too long, the tip of the tepals will seriously lose water and rot, increasing the difficulty of rolling and reducing the beauty of the strips.

[0048] In the rolling process, the principle of rolling the individual tepals first and then mixing and rolling should be followed. Directly mixing and rolling will result in inconsistent rolling degrees at the base and tip of the tepals. If the rolling is light, the base will have too much water content and will not be able to ferment completely; if the rolling is heavy, the tip, which is prone to aging, will easily rot and decay.

[0049] Starting from the base of the daylily tepals, repeatedly knead it 5-10 times to make the base of the tepals lose more water and form the prototype of a cord, then mix and knead it again to ensure that the cords are uniform in size and color.

[0050] The fermentation process usually takes 4-5 hours. If the time is too short, the fermentation will be incomplete and the grassy taste will be too strong, affecting the aroma of the finished tea. If the time is too long, it will easily lead to mildew. After the fermentation is completed, the tea leaves will appear dark reddish brown and have a sweet smell.

[0051] During the baking process, the fermented daylily flower strips should be dried in two steps. The first step is high temperature to quickly terminate the enzyme activity and lock the strip metabolites. The first step should be controlled at 100-120℃. Too low temperature will lead to poor fermentation termination effect and prolonged subsequent drying time; too high temperature will easily lead to carbonization of the strips, resulting in a poor taste.

[0052] The second step is low-temperature drying to promote the setting of substances and aromas. The temperature of the second step is required to be 70-80℃. Too low a temperature will lead to a longer drying time, reduced production efficiency and unstable quality; too high a temperature will cause the color of the daylily black tea to darken, the burnt smell to be too strong, and the taste to deteriorate.

[0053] When drying daylily black tea, the stacking thickness should be controlled within 2 cm, otherwise it will easily cause inconsistent drying degree inside and outside. If there are conditions for turning it over, the stacking thickness can be appropriately increased.

[0054] The dried black tea prepared by the method of the present invention has a dark color and a strong sweet smell accompanied by a caramel flavor but no burnt taste. After being brewed with boiling water, the tea soup is bright red, has a mellow and sweet taste, and has a moderate caramel flavor.

[0055] Embodiment 3

[0056] Since daylily flowers are short-lived organs, they only take a few to twenty hours from opening to senescence and closure. After the perianth pieces open, their morphology continues to change. There are two major groups: those that bloom during the day and those that bloom at night. This brings difficulties to the processing stage, and we must deal with a variety of challenges such as harvesting time and techniques.

[0057] The present invention conducts harvesting and withering experiments, rolling method experiments, baking method experiments, etc. to support the novelty and claims of the present invention, specifically including the following contents: Experiment 1, the influence of harvesting time and withering method on the preparation of daylily flower black tea; Experiment 2, the evaluation of rolling quality by rolling method; Experiment 3, the influence of baking method on the quality of daylily flower black tea.

[0058] Experiment 1: Effects of harvesting time and withering method on the preparation of daylily black tea

[0059] Materials and methods: The 5-year-old clumping daylily variety "Longyou Red Flower" was used as the test material, and the fully opened buds were harvested during the flowering period for use. Because previous studies have confirmed that the soluble solids content of daylily flowers is higher after opening, and it is more likely to lose water and wither, this experiment only uses fully opened flowers as test materials. Flowers that are fully open for 0 hours, 2 hours, 4 hours, 6 hours, and 7 hours were selected. After harvesting, the perianth pieces (calyx, petals) were removed and the pistils were discarded. The removed perianth pieces were spread flat on bamboo strips in single and double layers and withered outdoors without direct sunlight. The withering and rotting conditions were counted separately to explore the optimal harvesting time and withering treatment method for daylily buds. 10 data sets for each indicator were counted and the average was taken, the same below.

[0060] Results and analysis: After the daylily flowers bloom, the inner perianth segments age and decay before the outer perianth segments over time, which makes simultaneous processing very difficult.

[0061] A study on the picking time of different flowers found that after the daylilies bloom, the earlier they are picked, the greater the possibility that the inner and outer perianth petals will complete withering at the same time and maintain their intact shape. The longer they are picked, the easier it is for the inner perianth petals to rot, resulting in shortening and poor rollability. In the case of single-layer flat withering, if the flowers are picked within 5 hours after they are fully open, the shape of the inner perianth petals can be relatively intact within the sufficient withering time, which is conducive to subsequent processing. Therefore, for the production of daylily flower black tea, the best picking time should be controlled within 5 hours after blooming. The statistical results are shown in Table 1.

[0062]

[0063] In the case of double-layer flat withering, it was found that it was very difficult for the daylily perianth pieces to complete withering and maintain the integrity of the shape, which is closely related to the growth characteristics of the flowers. The results showed that after 18-20 hours of withering, the inner perianth pieces began to rot, and the proportion of completed withering at this time was only 91%-93%. As the degree of wilting increased, the rot rate of the inner perianth pieces also gradually increased. The integrity of the flowers and the completion rate of withering are a contradiction. Therefore, it is not suitable for the daylily flowers to be withered in double layers or more. The statistical results are shown in Table 2.

[0064]

[0065] Experiment 2: Evaluation of rolling quality by rolling method

[0066] Materials and methods: Materials were prepared according to Experiment 1. Experiment 1: The withered daylily perianth pieces were rolled in two ways. The first was the mixed rolling used by most black tea rolling methods, and the second was the single-piece rolling combined with mixed rolling used by the present invention, that is, the base of each perianth piece was pressed with fingers, and rubbed repeatedly on bamboo strips and other drying tools for 5-10 times, from light to heavy, until juice was squeezed out. At this time, the base of the perianth piece had a similar cell state and water content as the tip of the perianth piece, and then mixed rolling was performed to ensure that all parts reached the ideal rolling state almost at the same time. The index of rolling completion mainly examined whether the color was bright red and whether the grassy smell was reduced.

[0067] Results and Analysis:

[0068] After testing, it was found that the conventional mixed kneading method could not achieve the ideal kneading state at all. The kneading time was short, the base of the perianth piece was hard, the moisture content was high, and the grassy smell was strong. The kneading time was long, and the tip of the perianth piece was crushed and lost its integrity. However, the ideal kneading state was achieved better by kneading a single perianth piece first and then mixing and kneading. Comprehensive analysis showed that the best time to complete the kneading was about 30 minutes of single-piece kneading combined with mixed kneading. The relevant results are shown in Table 3.

[0069]

[0070] Experiment 3: Effect of roasting method on the quality of daylily flower black tea

[0071] Materials and methods: The experimental materials were the preferred materials obtained in Experiments 1 and 2, and were spread in an oven with a thickness of no more than 2 cm. The baking methods were divided into direct baking and two-step baking. The direct baking was analyzed in an oven at 50℃, 70℃, 90℃, 110℃, and 130℃. The two-step method used a combination of high temperature and low temperature, with high temperature at 100℃-120℃ and low temperature at 60℃, 70℃, 80℃, and 90℃. The standard for the baked daylily flower black tea was black-red in color, rich in aroma, bright red in tea soup, and moderate in caramel flavor.

[0072] Results and analysis: The one-step method is simple to operate by obtaining daylily black tea through one baking. However, the results show that the lower the temperature, the lighter the taste of the black tea soup after baking, the weaker the sweetness, the poor taste and the longer the baking time. At 110℃ and above, although the time is greatly shortened, the tea soup has a burnt smell and a heavy taste, which is not suitable as a baking standard. Baking at 70-90℃ makes the tea soup mellower and sweeter, but it is easy to have a burnt taste and takes a relatively long time. The relevant results are shown in Table 4.

[0073]

[0074] Temperatures of 100°C and above can quickly terminate most enzyme activities, quickly terminate fermentation, and are high in a short time, so it is not easy to produce a burnt taste. Therefore, the present invention selects baking at 100-120°C for 20 minutes as the first step in the two-step method, which has no effect on subsequent experiments. Then continue baking at different temperatures of 60-90°C until the moisture content is reduced to below 6%; the results show that baking at 60°C makes the tea soup mellow and has a certain caramel sweetness, but the sweetness is weak, baking at 70-80°C, the tea soup tastes mellow, and the caramel taste and sweetness are moderate, without a burnt taste, and drying at 90°C makes the tea soup heavier and has an obvious burnt taste, the results are shown in Table 5; in summary, in the two-step method of drying, the low temperature of 70-80°C is the ideal daylily drying temperature, which not only maintains the best color and taste, but also relatively reduces energy consumption.

[0075]

[0076]

[0077] Embodiment 4

[0078] In order to fully demonstrate the preparation process of daylily flower black tea, the following steps can also be used as a standard reference:

[0079] (1) The local variety 'Longyou Red Flower' that blooms during the day was used as the processing object. During the peak flowering period, before 11 a.m., the fully opened flowers were harvested, the perianth pieces were quickly separated and spread out in a single layer on bamboo strips, and then placed outdoors in a ventilated and non-sunlight-exposed environment to wither;

[0080] (2) Before 8:00 a.m. the next day, check the dried daylily perianth pieces to see if they are fully withered. The base of the perianth piece can be bent without stopping by hand. For the fully withered perianth pieces, rub the base of each one by hand for 5 to 10 times to further dehydrate and make them more flexible. Then mix the perianth pieces, hold them in a pile with both hands, and knead them from light to heavy for about 30 minutes until the perianth pieces are bright red and have a light grassy smell with an increased sweetness.

[0081] (3) After the kneading is completed, the daylily flower strips are piled into a "basin" shape for fermentation and covered with a layer of wet cotton cloth. After fermentation for 4-5 hours, a sweet smell is smelled, the grass smell is further reduced, and the perianth strips are dark red;

[0082] (4) Spreading the fermented daylily perianth strips into an oven with a thickness of no more than 2 cm, controlling the temperature at 100-120° C., and baking for 20 minutes to quickly inactivate the active enzymes inside the tissue and lock the metabolic substances in the strips. After the high-temperature treatment is completed, gently turn the strips over to control the temperature at 70-80° C. and dry the daylily black tea at low temperature for about 3 hours;

[0083] (5) After drying, the color of daylily flower black tea is dark black, the leaves are tight and uniform, the flower fragrance is strong, and it has a certain caramel taste. After brewing with boiling water, the color changes quickly, the tea soup is bright red, the taste is sweet, and it has a strong caramel taste, but no burnt taste;

[0084] In summary, the method of the present application has carried out a series of innovations in key links according to the particularity of daylily buds, making the production of daylily flower black tea possible and providing technical support for large-scale production; through the steps of the method of the present invention: fresh flower picking, rolling processing, fermentation processing and baking processing, daylily flower black tea is produced, and the production technology and condition parameter settings are scientific and reasonable, which is the preferred scheme for producing daylily flower black tea; the daylily flower black tea after drying has a dark color, a rich and sweet smell, and a caramel flavor but no burnt taste. After brewing with boiling water, the tea soup is bright red, has a mellow and sweet taste, and has a moderate caramel flavor.

[0085] The examples referred to herein are merely illustrative and are used to explain some features of the method of the present invention. The appended claims are intended to claim the widest possible range that can be imagined, and the embodiments presented herein are only illustrations of selected implementations according to the combination of all possible embodiments. Therefore, it is the applicant's intention that the appended claims are not limited by the selection of examples that illustrate the features of the present invention. Some numerical ranges used in the claims also include sub-ranges within them, and changes in these ranges should also be interpreted as being covered by the appended claims where possible.

Claims

1. A method for preparing daylily tea, characterized in that: The following steps are involved: S1, picking flowers; Pick the daylily flowers within 4-5 hours after they are fully opened, and then manually tear off the inner and outer perianth segments from the receptacle; S1-1, the torn perianth pieces are spread flat on bamboo strips or other air-drying agricultural tools, and withered for 18-20 hours until the perianth pieces can be bent without breaking; S2, rolling and twisting stage; The withered daylily perianth pieces are manually kneaded to greatly reduce the grass smell of the withered daylily perianth pieces and form twisted cords with uniform shape and uniform color; S2-1, the rolling time is about 30 minutes, depending on the shape and color of the rolling; S3, fermentation stage; Gather the twisted daylily flower strips together to form a "basin" with a depression in the middle and surrounding areas, and cover with a clean wet cloth for fermentation. When the fermentation is completed, the daylily flower strips emit a sweet smell, the grass smell is further weakened, and the color is dark red; S3-1, the fermentation time is 4-5 hours, which can be slightly adjusted depending on the degree of kneading and fermentation temperature; S4, drying step; Place the fermented daylily flower strips in a 100-120℃ oven with a thickness not exceeding 2 cm and bake for 20 minutes. Then turn the scented tea over and adjust the temperature to 70-80℃ and bake for about 3 hours to set the shape and fragrance of the scented tea.

2. The method for preparing daylily tea according to claim 1, characterized in that: In S1, when picking fresh flowers, it should be ensured that the flowers are picked within 4-5 hours after they are fully open. If the opening time is too long, the tepals will age quickly and wilt and lose water, and the inner tepals will degrade and rot, reducing the integrity of the cords.

3. The method for preparing daylily tea according to claim 2, characterized in that: In S1, the daylily perianth pieces are laid out in a single layer as much as possible after being separated from the receptacle. This is related to the huge difference in water content between the root and the tip of the perianth pieces. Multi-layer withering will cause the raw material to lose water slowly, and the possibility of completing withering at both ends of the perianth pieces at the same time will be greatly reduced, which is not conducive to subsequent operations.

4. The method for preparing daylily tea according to claim 1, characterized in that: In S2, during the rolling process, the principle of rolling the individual tepals first and then rolling them together should be followed. Directly rolling them together will result in inconsistent rolling degrees at the base and tip of the tepals. If the rolling is light, the water content at the base will be too high and fermentation will not be complete. If the rolling is heavy, the tip, which is prone to aging, will easily rot and decay.

5. The method for preparing daylily tea according to claim 4, characterized in that: In S2, starting from the base of the daylily perianth piece, it is repeatedly kneaded 5-10 times to make the base of the perianth piece lose more water and form the prototype of the strip, and then mixed and kneaded to ensure that the strip size is uniform and the color is uniform.

6. The method for preparing daylily tea according to claim 1, characterized in that: In S3, the fermentation process usually takes 4-5 hours. If the time is too short, the fermentation will be incomplete and the grassy taste will be too strong, affecting the aroma of the finished tea. If the time is too long, it will easily lead to mildew. After the fermentation is completed, the tea leaves will appear dark reddish brown and have a sweet smell.

7. The method for preparing daylily tea according to claim 1, characterized in that: In S4, during the drying process, the fermented daylily flower strips should be dried in two steps: the first step is high temperature to quickly terminate the enzyme activity and lock the metabolic products of the strips; the second step is low temperature drying to promote the setting of substances and aroma.

8. The method for preparing daylily tea according to claim 7, characterized in that: In S4, the high temperature in the first step should be controlled at 100-120℃. If it is too low, the fermentation termination effect will be poor and the subsequent drying time will be prolonged. If it is too high, it will easily lead to carbonization of the strips, resulting in a worse taste. The temperature of the second step is required to be 70-80℃. If it is too low, the drying time will be prolonged, the production efficiency will be reduced and the quality will be unstable. If it is too high, the color of the daylily black tea will become darker, the burnt smell will be too strong, and the taste will be worse.

9. The method for preparing daylily tea according to claim 8, characterized in that: In S4, the stacking thickness of daylily black tea is controlled within 2 cm during drying, otherwise it is easy to cause inconsistent drying degree inside and outside. If there are conditions for turning it over, the stacking thickness can be appropriately increased.

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