1, and 70% of tea leaves are needed as the main material to prepare honeysuckle tea. The picked fresh and tender tea leaves with one bud and two leaves or one bud and three leaves are made into dry tea according to the making method of green tea. It is required that the water content should not exceed 4% (grind the tea leaves into powder by hand and break the tea stems by hand), and remove old leaves, broken leaves, tea powder and impurities.

2. Honeysuckle is harvested from May to July. When the bud turns from green to white, the upper part expands and the lower part is blue, it can be picked. If there are flowers that have already bloomed, they should also be picked together. It should be picked before 9: 00 am, when the dew is not dry, it will not hurt the immature buds, and the fragrance is the strongest, which is also convenient for color preservation.

3. Tea absorbs fragrance. Put the dried tea leaves and honeysuckle in a sealed container, spread it in the interlayer, that is, one layer of tea leaves and one layer of flowers (honeysuckle must be spread evenly in the window screen bag), and seal it. After that, take out honeysuckle every 2-3 hours, mix the tea evenly, and repeat the interlayer spreading of tea and honeysuckle twice. In this way, tea can absorb the fragrance of honeysuckle.

4. After the scented tea is ready to absorb the fragrance, take out the honeysuckle and expose it to the sun. When honeysuckle can be ground into powder by hand, mix it with tea in a ratio of 3:7 to get honeysuckle tea. Honeysuckle must be dried in the sun, not exposed in the sun, otherwise the original color of honeysuckle can not be maintained. The scented tea made by the above method can achieve the effect of good color and fragrance.