The invention provides a method for preparing orchid fragrance
green tea, which comprises the following steps in turn: firstly, picking tea buds, performing classification and sun withering on the tea buds, and fixing the tea buds at the temperature of between 150 and 170 DEG C after sun withering; secondly, laying open the fixed tea buds to be cooled or performing air-blasted cooling on the fixed tea buds, subsequently utilizing a
microwave machine to dehydrate the tea buds, slightly rolling the tea buds, performing
carding on the rolled tea buds at the temperature of between 120 and 140 DEG C, and primarily
drying and reshaping the tea buds in a baking
machine at the temperature of between 80 and 90 DEG C until 80 percent of the tea buds are dried; thirdly, laying the tea buds open to be cooled again; and fourthly, re-baking the tea buds in the baking
machine at the temperature of between 80 and 90 DEG C until 90 percent of the tea buds are dried, laying open the tea buds to be cooled for the second time, extracting fragrance in a fragrance extracting machine for 1 hour at the temperature of between 75 and 85 DEG C, extracting fragrance for the second time after selection, and preparing finished products. The tea prepared by the process has fine, tall and graceful appearance, bloom green color and luster, exposed silver tips, fresh and delicate fragrance, dense and fresh
flavor, clear and bright liquor color, young and tender infused leaves, and greenish-yellow and bright color, and the fact that the prepared
green tea can reach the highest grade, namely orchid fragrance is the most important.