The invention relates to the technical field of tea
processing, and discloses an
osmanthus fragrans
black tea making process which aims at the problem that the quality of
osmanthus fragrans black teain the prior art needs to be improved. The making process comprises the following preparation steps: (1) selecting tea blank and
osmanthus fragrans; (2) pre-treating the tea blank: performing re-firing, spreading for cooling and cooling; (3) pre-treating the
osmanthus fragrans: performing
pruning and spreading for cooling; (4) performing scenting for the first time: splicing tea blank and
osmanthus fragrans, performing standing for scenting, ventilating flowers for heat dissipation, performing putting into a
refrigeration house, and performing re-firing for
drying; (5) performing scenting forthe second time: splicing tea blank and
osmanthus fragrans, performing standing for scenting, ventilating flowers for heat dissipation, performing putting into a
refrigeration house, and performing re-firing for
drying; (6) performing standing for scenting for improving fragrance; and (7) performing
pile evening and boxing: performing
pile evening, boxing and warehousing on the tea blank after standing for scenting for improving fragrance. The invention provides the osmanthus fragrans
black tea preparation process which has the advantages that the process is simple, the fresh flower fragrance-emitting capacity and the fragrance absorbing capacity of the tea blank are strong, a fragrance
loss rate is low, a finished tea blank is fine and tight in strip, uniform in whole age, black and moistin color, and strong and lasting in fragrance, a soup color is orange red and bright, and the yield is high.