378 results about "Osmanthus" patented technology

The invention belongs to the technical field of sleep-aiding oral liquids, and discloses a sleep-aiding nerve-calming oral liquid and a preparation process thereof, the oral liquid is composed of the following components: a plant fermentation broth, fructo-oligosaccharide, gamma-aminobutyric acid, casein hydrolysis peptide, a saussurea involucrata culture, and pyrroloquinoline quinone disodium salt; wherein the plant fermentation liquor is prepared from spina date seeds, poria cocos, lilies, Chinese dates, lotus seeds, lophatherum gracile, seville orange flowers, red roses with double petals, roselle, wheat, licorice roots, peach kernels, sweet-scented osmanthus and plant lactobacillus BXM2. The core component spina date seed saponin A is combined with gamma-aminobutyric acid to directly regulate the GABAergic nervous system, shorten the sleep latency and effectively help sleep and tranquilize the nerves; casein hydrolysis peptide promotes secretion of melatonin, and cooperates with the saussurea involucrata culture to resist oxidative stress, improve the sleep structure and restore circadian rhythm; small molecular active peptides and flavonoid glycosides are generated through fermentation, and anxiety mood, fatigue state and qi and blood circulation are improved; nano embedding and targeted delivery technologies are adopted in the whole process, the bioavailability is high, and the risk of drug dependence is avoided.

The invention belongs to the technical field of functional food and health food, and particularly relates to a composition with skin whitening and brightening effects and a preparation method thereof. The composition comprises rice peptide, orange osmanthus pollen, white tomato powder, tremella polysaccharide, pomegranate concentrated powder and nicotinamide. Experimental results show that the composition reduces synthesis of melanin by inhibiting the activity of tyrosinase and achieves the effects of whitening and brightening the skin.

The drying device for sweet osmanthus tea production comprises a heating pipe, a tank body, a feeding port and a discharging port, a roller is arranged in the tank body, a roller cover is movably connected to the left side of the inner wall of the roller, rotating shafts are movably connected to the two sides of the surface of the roller cover, the outer ends of the rotating shafts are fixedly embedded in the inner wall of the roller, and the outer ends of the rotating shafts are fixedly embedded in the inner wall of the roller. A plurality of through holes are formed in the surface of the roller and are annularly distributed at equal intervals, and a driving mechanism is arranged at the left end of the tank body. The drum cover and the through hole are arranged, so that the drum drives the drum cover and osmanthus tea to rotate, then heat emitted by the heating pipe is received through the formed through hole to dry the osmanthus tea, and the problems that the path of the scented tea is short in the falling and drying process, the scented tea cannot be completely dried at a time, repeated operation is needed, and the drying efficiency is high are solved. Therefore, the complexity of the working process is increased, and the working time is prolonged.

The utility model discloses an osmanthus wine soaking device with a pressing function, which comprises a wine tank, a sealing cover, a first handle, a base, a faucet, a glass pressing plate, a first through hole, a fixing block, a second handle, a mesh bag, a tying rope, a supporting net, a baffle, a second through hole, a filter box, a third through hole, a supporting rod, a connecting ring, a motor and a paddle, the two ends of the second handle are fixedly connected with fixing blocks, and the fixing blocks are fixedly connected to the upper surface of the glass pressing plate. The net bag filled with sweet-scented osmanthus is automatically pressed down by utilizing the self weight of the glass pressing plate, so that the sweet-scented osmanthus can be completely soaked in wine liquid, primary filtration of the sweet-scented osmanthus is realized by utilizing the net bag, secondary filtration is realized by virtue of the filter box, impurities in the wine liquid are reduced, the wine liquid is pushed to be circularly and uniformly mixed by virtue of the paddle, and meanwhile, the filter box can be prevented from being blocked; the pressing and filtering structure designed by the utility model is detachable, and has the advantages of simple structure and easiness in cleaning.

The invention discloses a transcription factor OfMYB187 for regulating synthesis of beta-ionone of a sweet osmanthus fragrance component, an interaction protein OfCLpP of the transcription factor OfMYB187 as well as coding genes and application of the transcription factor OfMYB187 and the interaction protein OfCLpP, and belongs to the field of plant molecular biology. The amino acid sequence of the transcription factor OfMYB187 provided by the invention is as shown in SEQ ID NO. 2, and the amino acid sequence of the interaction protein OfCLpP of the transcription factor OfMYB187 is as shown in SEQ ID NO. 4. According to the application disclosed by the invention, a carrier constructed by promoters of OfMYB187, OfCLpP and OfCCD4 is jointly injected into a Ben's tobacco leaf, firefly and renilla determination is carried out, and a result shows that the OfMYB187 has an inhibition effect on a synthetase gene OfCCD4 of beta-ionone, but after interaction of the OfMYB187 and the OfCLpP, the OfMYB187 protein can be hydrolyzed, and the inhibition effect of the OfMYB187 protein on the OfCCD4 is relieved. The gene provided by the invention can directly or indirectly regulate and control the content of beta-ionone in osmanthus fragrans fragrance, and has a good application prospect.

The invention provides an application of a composition containing a sweet osmanthus extract in preparation of a product for improving liver functions and relieving liver injury. The preparation method comprises the following specific steps: (1) naturally drying sweet osmanthus in the shade, crushing, sieving, soaking in ultrapure water, carrying out suction filtration, and collecting a sweet osmanthus extracting solution; and (2) carrying out rotary evaporation on the osmanthus fragrans extracting solution in the step (1) until yellow syrup-shaped liquid is formed, so as to form an osmanthus fragrans concentrated solution, freezing, and carrying out vacuum drying, so as to obtain the osmanthus fragrans extract. According to the composition containing the osmanthus fragrans extract, ROS and MDA indexes in liver cells damaged by DBP can be reduced, reduction of GSH indexes is relieved, meanwhile, inflammatory indexes NF-kappa B, TNF-alpha and IL-6 are reduced, it is indicated that the composition containing the osmanthus fragrans extract has the capacity of inhibiting oxidative stress and inflammation in the damaged liver cells, and the composition containing the osmanthus fragrans extract has the advantages of being capable of being used for preventing and treating liver injury. Liver function impairment caused by DBP can be remarkably relieved, the application prospect is good, and practical significance is achieved.

The utility model relates to the technical field of scented tea processing, in particular to a continuous scenting and drying device for scented tea, which comprises a continuous scenting and drying device which is hermetically arranged, a first pull basket and a second pull basket are slidably mounted in the continuous scenting and drying device in a layered manner, and silica gel desiccant is arranged in the second pull basket, and an osmanthus tea processing method matched with the continuous scenting and drying device. In a sealed environment of low-temperature static laminated scenting, braising taste generated by heating of sweet-scented osmanthus is avoided, bright color of sweet-scented osmanthus and honey sweet fragrance of sweet-scented osmanthus are kept, loss and conversion of sweet-scented osmanthus aromatic substances can be effectively reduced, meanwhile, flower consumption is reduced, the utilization rate of sweet-scented osmanthus aromatic components is increased, and the quality of sweet-scented osmanthus is improved. The process of removing water and fragrance from fresh flowers, absorbing fragrance from the tea leaves, drying the scented tea and the like forms uniform dynamic balance, the quality of the scented tea and the stability and controllability of the production process are effectively improved, the integrity of the tea leaves is ensured under static processing, and the quality of the scented tea is improved. The tea processing quality is further ensured.

The invention provides ancient plum syrup as well as a preparation method and application thereof, and belongs to the technical field of foods. The ancient plum syrup comprises the following raw materials in parts by weight: 14-25 parts of smoked smoked plum, 8-10 parts of roselle, 8-10 parts of mulberry, 3-6 parts of sweet osmanthus, 8-10 parts of pericarpium citri reticulatae, 8-15 parts of hawthorn, 3-6 parts of liquorice, 10-15 parts of red dates, 1-5 parts of mint and 100-120 parts of brown rock candy. The ancient plum syrup is prepared from genuine traditional Chinese medicinal materials, and is higher in purity, more accurate in formula and good in taste; the beverage has the effects of relieving summer-heat, resisting fatigue, appetizing, helping produce saliva and slake thirst, nourishing and protecting liver, warming lung to dissipate beverage and the like.

The invention relates to essential oil with a pain relieving effect and prepared from a medicinal material of fiveleaf schizophragma herb and a preparation method of the essential oil. According to the invention, traditional Chinese medicines and essential oil are scientifically proportioned, deep inflammation and rheumatic arthralgia can be relieved through the root of fiveleaf schizophragma, the sargentgloryvine stem and the garden balsam stem, the wintergreen oil, the peppermint oil and the camphor are matched to quickly relieve pain, the cortex albiziae and the murraya paniculata can relieve nervous tension and reduce pain sensitivity, and the traditional Chinese medicine composition is compounded and coordinated to treat both symptoms and root causes The eucalyptus oil and the clove oil are added into the product to blend the peculiar smell of the traditional Chinese medicines, so that the product is easier to accept. The preparation process adopts ethanol to extract effective components of the medicines, ensures dissolution of the active components, avoids the problem of low efficiency of a traditional water decoction method, effectively retains thermosensitive components through vacuum concentration, and avoids component degradation. The selected components are common and easily available, the processing technology is mature, and the method is suitable for large-scale production.

The present invention relates to a plant composition with whitening and freckle-removing effects and its application, belonging to the technical field of compositions. The plant composition comprises the following raw materials: sea fennel extract, osmanthus extract, barley extract, smooth fruit elm bark extract, black sesame extract, thyme extract, spinach extract and a solvent. The present invention combines sea fennel extract, osmanthus extract and barley extract, starting from a triple whitening mechanism of inhibiting tyrosinase activity, inhibiting melanin formation caused by α-MSH, and inhibiting melanocyte activity, to synergistically improve the whitening effect of the composition. In addition, three freckle-removing plant extracts are added to the formula of the present invention. The smooth fruit elm bark extract is used to reduce freckles, the black sesame extract is used to enhance the cell melanin metabolism ability, and the thyme extract is used to stimulate the growth of new cells. The three make the composition prepared by the present invention achieve a synergistic effect of freckle-removing from three perspectives.

The invention provides mint hydrogel for diminishing inflammation and relieving itching and a preparation method thereof. The hydrogel is prepared from 10 to 30 parts of herba menthae extract, 5 to 15 parts of melaleuca alternifolia leaf water, 15 to 25 parts of aloe vera gel, 8 to 15 parts of glycerol, 2 to 6 parts of essential oil compound, 1 to 4 parts of sweet-scented osmanthus extract, 1 to 5 parts of artemisia indica extract, 0.1 to 0.5 part of cross-linking agent, sucrose stearate, sorbic anhydride olivic acid, p-hydroxyacetophenone and the like. The essential oil compound is subjected to beta-cyclodextrin / sodium alginate double-embedding treatment, and the cross-linking agent is chitosan grafted hyaluronic acid. The preparation process comprises the steps of composite water phase preparation, essential oil activation, gradient mixing of extracts, cross-linking reaction, high-pressure homogenization, gradient photocuring and the like. Tests show that the maximum anti-inflammatory swelling inhibition rate of the hydrogel reaches 68.9%, the maximum itching relieving rate of the hydrogel reaches 80.6%, the anti-inflammatory and itching relieving effects can be effectively achieved, and the performance of the hydrogel is improved through the cooperation of all the raw materials and the technology.

The invention relates to an acne-removing composition and application thereof. The acne-removing composition is prepared from a sweet osmanthus extract, zinc pyrrolidone carboxylate, coated salicylic acid, quaternary ammonium salt-73, 0-cymene-5-ol, oat beta-glucan, nicotinamide and an oat kernel extract. Starting from acne formation factors, various active components are reasonably compounded, the obtained composition is fresh and oil-free, acne formation can be inhibited from multiple aspects of oil control, anti-inflammation, bacteriostasis, pore dredging and the like, the purpose of comprehensive acne removal is achieved, the acne removal effect is outstanding, and the composition has the advantages of being stable and free of color change after being added into a product and has a good application prospect. And a subject can have a pleasant sensory experience in use.

1. Name of the Design Product: Coat (Folding Osmanthus). 2. Use of the Design Product: For wearing. 3. Design Key Points of the Design Product: The combination of shape, pattern and color. 4. Picture or Photograph Best Showing the Design Key Points: Perspective View 1. 5. The claimed design includes color. 6. The top and bottom views of the design product are parts that are not easily visible or not visible during use, so the top and bottom views are omitted. 7. Other Situations Requiring Explanation Other Explanation: The model in this design is only for display purposes and is not part of the protected content.

The invention relates to the technical field of food processing, in particular to low-sugar and low-fat cookies and a making method thereof. The low-sugar white bean paste comprises the following components in percentage by mass: 65-75% of low-sugar white bean paste, 10-15% of almond powder, 3-5% of radix puerariae powder, 6-12% of wormwood juice, 1-3% of fruit and vegetable powder and 3-5% of egg yolk. The low-sugar white bean paste is adopted to replace traditional flour, the almond powder, the radix puerariae powder and the wormwood juice are added, the sugar content and the fat content are remarkably reduced, and meanwhile dietary fibers and microelements are increased. Due to the addition of the almond powder and the wormwood juice, the cookies are endowed with unique nut fragrance and herbal fragrance, and the cookies are soft and dense in taste and long in aftertaste. The cookies are designed to be rose-shaped, petal parts and leaf parts are toned through fruit and vegetable powder, flower core parts are decorated by dried sweet-scented osmanthus, and the cookies are novel in appearance and attract consumers.

The invention discloses osmanthus essential oil and a preparation method thereof. According to the invention, osmanthus fragrans extract is used as a raw material, and the osmanthus fragrans essential oil is prepared by adopting an ethanol crystallization + molecular distillation + n-hexane secondary crystallization technology. The osmanthus essential oil prepared by the method is light yellow to orange red, clear and transparent, has the original rich fragrance of osmanthus, is still transparent liquid under a low-temperature storage condition, and does not have a solidification phenomenon; the method is low in equipment investment, simple to operate and good in repeatability, and has very high commercial application value and prospect.

The invention discloses a peach gum facial mask and a preparation method thereof. The peach gum facial mask comprises the following raw materials in parts by weight: 25-35 grams of peach gum, 8-11 grams of shea butter, 6-8 grams of beeswax, 9-11 grams of pearl powder, 8-12 grams of peach blossom essence, 4-7 grams of honey, 3-6 grams of medical glycerin, 13-17 grams of olive oil, 4-6 grams of sweet almond oil, and 3-7 grams of osmanthus wax; the preparation method of the peach gum facial mask comprises the following steps: a) taking peach gum and olive oil, soaking the peach gum with the olive oil for 7-9 minutes, and mixing the peach gum with the olive oil for 3 minutes. days; b) taking a heating container, adding water to boil, and transferring peach gum and olive oil into the heating container for heating; c) taking osmanthus wax, shea butter, beeswax, pearl powder, peach blossom essence, honey, medical glycerin, and sweet almond oil according to weight, adding them into the heating container in sequence, and stirring evenly to obtain a mixture; d) continuing to heat until bubbles appear on the surface of the mixture in the heating container, stirring until the bubbles disappear, and obtaining an initial product; e) after the temperature of the initial product is cooled to room temperature, bottling it, and putting it into a cold storage for refrigeration, and obtaining a finished product.

1. Name of the product in this design: Watch dial (Moon Palace Osmanthus Fragrance). 2. Purpose of this design: for day / night display, timing, and time indication. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key features: the front view.

The invention discloses a system and a method for extracting and filtering sweet-scented osmanthus liquid for sweet-scented osmanthus tea, and relates to the technical field of biological extraction. Comprising a stock solution tank, a filtering device and a storage tank which are sequentially communicated, and the filtering device is connected with an external nitrogen supply device and internally provided with a pre-separation unit, a microfiltration unit and an oil-water separation unit. In the pre-separation unit, a spiral feeding cavity is connected with a rotational flow cavity through a tangential channel, a screw rod and the rotational flow cavity form an annular rotational flow chamber, and an ultrasonic generator, a slag collecting chamber and a spiral slag discharging device are arranged; the microfiltration unit comprises a microfiltration cavity, and the stock solution in the rotational flow cavity is led to the bottom of the microfiltration cavity through a liquid distribution pipe and is filtered to a liquid collection chamber through a ceramic membrane pipe; a liquid inlet pipe of the oil-water separation unit is connected with a liquid collection chamber, and an upper component liquid outlet and a lower clear liquid outlet of an oil-water separation cavity are respectively connected with a storage tank to realize extraction and filtration of sweet-scented osmanthus component liquid. According to the invention, high-efficiency solid-liquid pre-separation, microfiltration and oil-water separation integrated purification of the sweet-scented osmanthus liquid and sesame oil recovery can be realized under nitrogen-sealed positive pressure conditions, membrane pollution is reduced, and aroma activity is maintained.

The utility model relates to the technical field of wine brewing, and discloses an osmanthus wine brewing device with a filtering mechanism, which comprises a device barrel, a barrel cover is arranged at the top end of the device barrel, and a filter pressing structure for filtering and separating sticky rice residues and wine liquid in the device is arranged on the barrel cover. When the sweet-scented osmanthus wine brewing device with the filtering mechanism is used and after fermentation is finished, an air cylinder can be controlled to start to drive a fixing ring and a sieve plate to press downwards in the device barrel, sticky rice residues can be subjected to filter pressing in the pressing process through a plurality of groups of filtering holes in the sieve plate, wine liquid can be filtered and separated out at the top, and the wine liquid can be filtered out. Then, the right side of an extraction pipe can be put into the device barrel through a fixed opening, and a water pump is controlled to extract the separated wine liquid outwards by utilizing the extraction pipe, so that the problem that the sticky rice residues and the wine liquid after fermentation are inconvenient to filter and separate conveniently is solved.

1. The name of the product of this design: fabric (osmanthus embroidered lace). 2. Purpose of the product of this design: This product is used for textiles. 3. The design key point of this appearance design product lies in the pattern. 4. The picture or photo that best illustrates the key points of the design: main view. 5. For parts that are not commonly seen or difficult to see during use, the rear view is omitted; this design product is a flat product, and the left view, right view, bottom view and top view are omitted. 6. The product of this design is a flat product with continuous top and bottom surfaces and no defined boundaries.

1. Name of the designed product: wrapping paper (new osmanthus lotus lotus). 2. Use of the designed product: used as wrapping paper to wrap articles such as bottles, etc. 3. Design points of the designed product: the pattern of the product and the arrangement of the pattern and text. 4. Picture or photo that best shows the design points: front view. 5. The designed product is a flat product, and the left view, right view, top view and bottom view are omitted.

1. Name of the design product: Ornament (Goddess of the Moon, Osmanthus and Rabbit). 2. Use of the design product: Used as an ornament, gift or collection, etc. 3. Design points of the design product: The combination of shape and pattern. 4. Picture or photo that best shows the design points: Perspective view 1.

1. The name of the product of this design: packaging bag (osmanthus acid plum crystal solid). 2. Purpose of this design product: used for packaging food. 3. The key points of the design of this product are the pattern of the product and its combination with colors. 4. The picture or photo that best illustrates the key points of the design: main view. 5. The design for which protection is sought includes color. 6. This product with a designed appearance is a thin product, and the stereoscopic view is omitted; this product with a designed appearance is a thin product, and the top view is omitted; this product with a designed appearance is a thin product, and the bottom view is omitted; this product with a designed appearance is a thin product, and the left view is omitted; this product with a designed appearance is a thin product, and the right view is omitted.

The application discloses a brewing method for improving the quality of a light-flavor type base liquor by using medicinal and edible Chinese herbal medicines, four kinds of medicinal and edible Chinese herbal medicines, namely, clove, mulberry leaf, lophatherum gracile and osmanthus, are adopted, and the suitable adding link and adding proportion of the medicinal and edible Chinese herbal medicines in the brewing process are determined. Compared with the traditional brewing process, the content of fusel oil (defect component) in the base liquor produced by the application is reduced by 13.89%, the content of ethyl acetate (important flavor component) is increased by 71.14%, the content of beta-damascenone is increased by 240.36%, and the contents of defect components such as acetaldehyde, methanol, n-propanol and fusel oil are all significantly reduced.

The invention discloses an osmunda japonica thunb fresh-keeping storage device, and relates to the technical field of osmunda japonica thunb storage. To solve the problem; the device specifically comprises a box body, a mounting cavity is formed in the bottom end of the box body, two adsorption boxes are arranged in the mounting cavity, sealing plates are arranged on one sides of the adsorption boxes, a first electric three-way valve is connected between one ends of the two adsorption boxes, air suction ports are formed in the two sides of the bottom end of a storage cavity, and the two air suction ports are connected with a same air suction pipe; the other ends of the two adsorption boxes are communicated with the same electric three-way valve II, and the output end of the electric three-way valve II is connected with an electric three-way valve III. By arranging the two adsorption boxes, the first electric three-way valve and the second electric three-way valve, ethyl alcohol / acetaldehyde generated by osmunda japonica in the storage cavity is adsorbed and purified, it is avoided that the concentration of ethyl alcohol / acetaldehyde is increased to accelerate deterioration of osmunda japonica, meanwhile, the two adsorption boxes can be switched for use, and it is avoided that adsorption layers in the adsorption boxes are not replaced in time after reaching the adsorption limit; the osmunda japonica is deteriorated and damaged.

The invention discloses a method for producing lucid ganoderma from sweet-scented osmanthus by-products and interplanting the lucid ganoderma and towel gourds, which comprises the following steps: S1, preparing a lucid ganoderma culture medium and a fungus bag, namely crushing and mixing sweet-scented osmanthus wood chips, sweet-scented osmanthus seed crushed materials, oyster powder and towel gourd stems according to a ratio, braising for half an hour, fishing out, bagging and sterilizing to obtain a sterilized culture medium; inoculating and cultivating bacteria until hyphae grow over the substrate; s2, a ganoderma lucidum growing field is built and managed, in mid-to-late April, the material bags subjected to fungus growing are moved into a ganoderma lucidum shed, and ganoderma lucidum growing management is conducted in a semi-bag-removing mode; s3, interplanting the towel gourds; s4, ganoderma lucidum growing environment control: controlling the temperature in the ganoderma lucidum shed to be less than 32 DEG C, and controlling the humidity in the ganoderma lucidum growing management period to be greater than 90%; step S5, harvesting and post-processing. The interplanting mode improves the land utilization rate per unit area, the ganoderma lucidum and the towel gourds grow synergistically, the yield of the ganoderma lucidum and the towel gourds is stable, the quality is guaranteed, effective components of the ganoderma lucidum are completely reserved, the planting income per unit area is greatly increased, and the method is suitable for large-scale application and popularization.

The invention relates to the technical field of essential oil, in particular to essential oil capable of soothing nerves and relieving pressure and a preparation method and application thereof.The essential oil is prepared from, by weight, 10-30 parts of osmanthus fragrans essential oil, 10-20 parts of geranium essential oil, 10-20 parts of lavender essential oil, 10 parts of Roman chamomile essential oil, 100-120 parts of vitamin E and 800 parts of base oil. The price is high, the manufacturing is not easy, and the market popularization is not facilitated.

The present application relates to a kind of natural osmanthus incense type micro powder lining paper perfuming method, natural osmanthus is crushed to obtain osmanthus powder, the volatile flavoring components of natural osmanthus and osmanthus powder are determined, and the loss of flavoring components is compared, the olfactory threshold of each substance is determined using three-point selection method, the key aroma-producing components with higher contribution degree of osmanthus powder loss are determined, and the transfer rate of each flavoring substance is calculated by HS-SPME-GC-MS, the transfer rate of flavoring substance obtained and the difference before and after each flavoring component loss are calculated to obtain the flavoring agent that each gram of osmanthus powder needs to supplement the key aroma-producing component composition, after dilution with anhydrous ethanol, it is sprayed on the surface of osmanthus powder;After osmanthus powder after flavoring is mixed evenly with coating liquid and is applied to the surface of cigarette lining paper, the coated lining paper is applied to cigarette production.The present application utilizes the load aroma function of osmanthus micro powder to better impart natural osmanthus incense to cigarette lining paper, and the aroma of ordinary imitation flavoring oil is more persistent.

The invention relates to the technical field of tea processing, in particular to a micro-vacuum oxygen-enriched scented tea scenting device and method, and the method comprises the following steps: raw material treatment, oxygen-enriched micro-vacuum scenting, microwave vacuum drying and scenting. According to the micro-vacuum oxygen-enriched scented tea scenting method, scented tea with stable quality and fragrance equivalent to that of twice and three times of scenting of a traditional method can be processed only through one-time scenting and jacquard weaving, the use amount of fresh flowers is effectively reduced, the production cost is reduced, quality improvement and cost saving are achieved, and meanwhile the method is suitable for large-scale production. The method integrates multiple functions of tea base drying, scenting, drying, jacquard weaving and the like, the production efficiency can be remarkably improved, the labor cost can be reduced, in addition, in the scented tea scenting process of the method, the fresh flower proportion is small, fragrance emitting and absorbing are conducted in the relatively low-temperature environment, sweet osmanthus in the final finished product is bright in color, naturally stretched and free of dead flowers, and the quality of the finished product is improved. And the tea quality is obviously improved.