The invention discloses a preparation method of compound
sophora flower
bud tea bags. The preparation method comprises the steps of a, selecting,
steaming,
drying and frying
sophora flower buds and mulberry leaves; b, smashing 40 to 60 percent of the weight of fried
sophora flower buds into 16-mesh to 40-mesh coarse
powder, and smashing the rest into
fine powder with the mesh below 80; c, smashing 40 to 60 percent of the weight of fried mulberry leaves into 16-mesh to 40-mesh coarse
powder, and smashing the rest into
fine powder with the mesh below 80; d,
drying Chinese wolfberry and chrysanthemum, and smashing to enable all of the Chinese wolfberry and chrysanthemum to pass through a 30-mesh
sieve; e, uniformly mixing the sophora flower
bud fine powder with the mesh below 80 and the
mulberry leaf fine
powder with the mesh below 80 with Chinese wolfberry coarse powder with the mesh below 30 and chrysanthemum coarse powder with the mesh below 30, adding 75 percent of ethyl
alcohol for
pelletizing, and
drying; f, uniformly mixing dried particles with the 16-mesh to 40-mesh sophora flower
bud and
mulberry leaf coarse powder, and placing into tea bags, so as to obtain the compound sophora flower bud tea bags. According to the method provided by the invention, dissolving-out speed and dissolving-out efficiency of
rutin of the tea bags can be effectively controlled, the phenomenon that
precipitation appears after tea soup is cooled to affect the appearance and taste due to the fact that the
rutin is dissolved out too quickly can be avoided, the soup colors and taste of three times of
brewing are ensured to be basically consistent, and the
rutin transfer rate reaches not less than 90 percent.