The peak blooming period of gardenias occurs in mid-June, which is 1-2 months earlier than jasmine flowers, coinciding with the tea production season. For scenting gardenia flower tea (5 batches), the total amount of flowers used is 40%. The semi-open fresh flowers are picked, and the petals are separated. The stems, calyxes, and other unwanted parts are removed. The petals are thinly spread to remove surface moisture before use. For example, if 10 jin of raw tea base (with a small portion reserved) has a moisture content of about 5%, it is placed on a clean round bamboo tray in a layer about 25 cm thick. A layer of tea is alternated with a layer of flowers, and the mixture is thoroughly stirred. It is then placed in tea boxes or tea bags, with a layer of tea base covering the top, barely revealing the flowers. The opening is sealed to retain warmth. The scenting process takes 18 hours to develop the floral aroma of the tea, with checks every 6 hours. If the temperature reaches above 50°C, the mixture needs to be turned to dissipate heat. When the temperature drops to 30°C, the pile is reassembled to continue scenting. The methods of "one scenting and one drying" and "two scentings and one drying" are more popular and easier to operate.