The specific steps of making osmanthus tea: the osmanthus used is generally preserved with sugar stains or salting. For example, fresh sweet-scented osmanthus is directly dried or dried, because too much essential oil is lost, and it has almost become a flower residue without fragrance. Dyed osmanthus is widely used, such as osmanthus sour plum soup, osmanthus lotus seed soup, osmanthus lotus root starch and so on. These are inseparable from osmanthus. The specific steps of making osmanthus tea are as follows: \x0d\ 1. Proportion of raw materials: generally, 50 kg of refined tea embryo is mixed with 15 kg of fresh osmanthus, and the grade of visible scented tea is appropriately increased or decreased. \x0d\2。 Production of tea embryo: Fresh and tender tea with 2 leaves of 1 bud is used as raw material, and a new tea-making process of "high-temperature enzyme fixation, rapid rolling and safe drying" is adopted to produce green tea embryo. It is required that the tea embryo leaves are tender, the strips are tight, the smell is fragrant, the water content is below 5%, and it can be cured after cooling to 26-30℃. It is also advisable to refine the finished green tea and bake it to 30℃. \x0d\3。 Picking Osmanthus fragrans: In the blooming period of Osmanthus fragrans, pick Osmanthus fragrans when the flowers are Tiger Claw-shaped, golden yellow and in bud, so as to pick them lightly, release them loosely and express them. It is absolutely forbidden to beat them with bamboo poles, so as not to damage the flowers and turn them red. When picking flowers, pedicels, leaves and other sundries should be removed in time and harvested as soon as possible. Osmanthus fragrans includes Jingui, Yin Gui, Dangui, Sijigui and Gui Yue, among which Jingui has the strongest and lasting fragrance and high quality. \x0d\4。 Tea embryo scenting: osmanthus tea is made by spreading a layer of tea embryo on a clean bamboo mat or white cloth, and then adding a layer of osmanthus evenly according to the proportion of raw materials. Accordingly, a layer of tea and a layer of flowers are stacked repeatedly, and the top layer is covered with tea embryo. If the indoor temperature is lower than 20℃, cover the tea pile with white cloth to keep the temperature stable and promote the normal smell of flowers. When there are few osmanthus flowers, you can use the tea blanks in containers such as wooden boxes to add fragrance according to the above methods. \x0d\5。 Liuhua cooling: Liuhua is to open the tea pile to cool down. When the tea embryo absorbs fragrance for 2-3 hours and the temperature of the tea pile rises to 40℃, the tea pile should be opened in time and turned up and down 1 time to let it dissipate heat. When the temperature of the tea pile drops below 30℃, it is necessary to fold the tea pile for secondary scenting to make the tea embryo absorb fragrance evenly. \x0d\6。 Screen flower residue: when osmanthus wilts, flowers turn purple, and tea embryo is soft but not touching hands, it should have been completed. Open the tea pile, sieve the flower residue, dry it and mix it with the tea. \x0d\\x0d\7。 Re-drying: osmanthus tea absorbs a lot of water when the tea embryo is fragrant, and the water content is as high as 15%. It should be dried again as soon as possible to reduce the water content to about 5% to avoid mildew.