37results about How to "Improve drinkability" patented technology

The present invention discloses taraxacum mongolicum black tea and a processing method thereof. The taraxacum mongolicum black tea is prepared by the following steps: the taraxacum mongolicum black tea and commercially available black tea finished products are mixed evenly at a weight ratio of 1:(0.25-1), the mixture is baked using an electric heating oven at 105 DEG C for 15 min, the baked mixture is taken out to be cooled to a room temperature, the cooled mixture is quantitatively sub-packaged, and the sub-packaged mixture is vacuum packaged to obtain a finished product. A scheme further comprises the following processes to prepare a teabag product: taraxacum mongolicum black tea crushing, quantitatively loading into filter paper bags, sterilizing, and packaging. The method overcomes shortcomings of high-temperature stir-fried taraxacum mongolicum black tea. After a brewing, the taraxacum mongolicum black tea is clear and transparent in tea liquid, delicately fragrant in smell, and free of peculiar smell, and increases people's love for drinking. The product can satisfy people's demands for efficacies of taraxacum mongolicum and at the same time also enable people who love drinking the black tea to be benefited from tastes and effects of the black tea. The further prepared teabag product enables people to have more choices, is easy to drink at any time, and increases more choices fortea drinking.

A technical scheme of the invention discloses a dandelion dark tea and a production method of the tea. The dandelion dark tea is prepared by uniformly mixing a dandelion black tea with a commercial finished dark tea according to a weight ratio of 1:(0.25-0.85), placing the mixed tea in an electric baking oven, conducting baking at 105 DEG C for 15 minutes, taking out the baked tea, conducting standing for cooling to a room temperature, and carrying out fixed-amount split charging and vacuum packaging. The dandelion dark tea of the invention is further subjected to the following procedures including crushing, fixed-amount split charging in filter paper bags, sealing, sterilization, and packaging so as to obtain a dandelion dark tea bag product. The method overcomes the defects occurring inhigh-temperature stir-frying of dandelion black tea. After the product is brewed, tea soup is clear and transparent, has a delicate fragrant smell and no peculiar smell, and adds people's enjoyment ofdandelion tea. The product of the invention can not only meet the demands of people on the efficacy of dandelions, but also benefit people who prefer to drink dark tea from the taste and effects of the dark tea. Tea bags provide people with a product package which is convenient to carry and brew, and add more choices of tea drinking for people.

The invention concretely discloses a dandelion green tea and a making method thereof. The dandelion green tea is made by using young dandelion leaves as a basic raw material through cleaning, blanching, cooling, drying and packaging processes; and the dandelion green tea product is produced through uniformly mixing dried dandelion with green tea according to a weight ratio of 2:(0.3-0.7). The dandelion tea is crushed to form powder, and the powder is sterilized, sub-packaged and packaged to obtain a dandelion green tea teabag product. The method well overcomes the shortages of bitter taste, turbid boiling soup and heavy parched taste caused by high temperature stir-frying of the dandelion in the prior art, and improves the quality of the dandelion tea; and a tea soup formed by boiling thedandelion green tea produced in the invention has a dark green color, is clear and transparent, has delicate fragrance smell, and has no peculiar smell. The making method of the dandelion green tea has the advantages of simplicity, easiness in operation, energy saving, environmental protection, and realization of factory production, and meets people's wide demands for the dandelion tea.

The invention discloses an energy-saving and high-efficiency seawater desalination device including an evaporator, a freshwater tank, a condenser and a heat exchanger. The interior of the evaporator is provided with the heat exchanger. A water inlet pipe is connected with a water pump, an activated carbon filter and a first valve in turn. One side, close to the water inlet pipe, of the inner wallof the evaporator is provided with an atomizer. A conveying pipe is used for conveying industrial waste heat for the heat exchanger. The top of the evaporator communicates with a steam pipe, the top of the steam pipe is fixedly connected with the condenser, the bottom of the condenser communicates with a water collecting pipe, and the water collecting pipe communicates with the freshwater tank. According to the energy-saving and high-efficiency seawater desalination device, and through a mineral detector and a mineral addition device arranged in the freshwater tank, a proper amount of mineralsubstances are added in distilled water conveniently, so as to meet the requirements of human drinking; the activated carbon filter is used for removing peculiar smell in seawater; with arrangement ofthe heat exchanger, the industrial waste heat is used for heating and evaporating the seawater, the industrial waste heat is used reasonably, and energy conservation and environmental protection areachieved. The heating evaporation is performed after the seawater is atomized, and the evaporation efficiency of the seawater is improved.

The present invention belongs to the field of tea product processing, and particularly relates to taraxacum mongolicum and thamnolia vermicularia tea, and a production method of the taraxacum mongolicum and thamnolia vermicularia tea. The taraxacum mongolicum and thamnolia vermicularia tea is prepared by the following steps: taraxacum mongolicum green tea and thamnolia vermicularia are mixed evenly at a weight ratio of 2:(0.25-0.6), and the mixture is placed into an electric heating oven to be baked at a temperature of 100 DEG C for 15 min to obtain a finished product; the taraxacum mongolicumgreen tea is obtained by processes of taraxacum mongolicum tender leaf washing, blanching and cooling, drying, etc.; and the thamnolia vermicularia tea is a finished product of the thamnolia vermicularia tea sold on the market. The scheme further specifically discloses a production method of a taraxacum mongolicum and thamnolia vermicularia teabag. Specifically, the manufactured taraxacum mongolicum and thamnolia vermicularia tea is crushed into powder at 40-50 meshes using a crusher, the crushed taraxacum mongolicum and thamnolia vermicularia tea is quantitatively loaded into filter paper bags, the bags are sealed, the bagged taraxacum mongolicum and thamnolia vermicularia tea is sterilized and the sterilized taraxacum mongolicum and thamnolia vermicularia tea is packaged to obtain the taraxacum mongolicum and thamnolia vermicularia teabag. The method overcomes defects that in the prior art, taraxacum mongolicum tea is bitter in taste, not clear in liquid after brewing, and relatively thick in a burnt taste caused by a high temperature stir-frying of the taraxacum mongolicum leaves, people do not like drinking, etc. The method improves quality of the taraxacum mongolicum tea.

The invention particularly discloses dandelion yellow tea and a preparation method thereof. The dandelion yellow tea is characterized by being prepared by the steps of uniformly mixing dandelion blacktea with yellow tea in a weight ratio of 1 to (0.3-1.2), putting the mixture into an electric baking oven, baking at 105 DEG C for 15 minutes, taking out the mixture, cooling to the room temperature,and carrying out quantitative split charging and vacuumizing packaging and processing. The prepared dandelion yellow tea is crushed into 40-50-mesh powder, the powder is put into a filter paper bag,and the filter paper bag is sealed, sterilized and packaged so as to obtain a tea bag. According to the preparation method, the deficiencies of dandelion black tea fried at high temperature is overcome, the dandelion yellow tea prepared from the dandelion black tea and commercially available yellow tea can meet the requirements of people to the effects of dandelion, meanwhile, people liking drinking tea can be simultaneously benefited by the flavors and effects of the yellow tea, and more choices are supplied to the tea drinking of people. According to the dandelion yellow tea bag, a product package which is convenient to carry and brew can be well provided for people, and people can have more choices on the tea drinking.

The invention belongs to the technical field of drinking tea and specifically discloses herba taraxaci and plantain herb tea and a preparation method thereof. According to the invention, a technical solution is shown as follows: adopting fresh herba taraxaci tender leaves as basic ingredients, performing blanching, performing shredding and performing drying so as to obtain herba taraxaci green tea; and mixing the herba taraxaci green tea with plantain herb uniformly in a weight percentage ratio of (25%-50%):(50%-75%) and performing baking so as to obtain the herba taraxaci and plantain herb tea. The herba taraxaci and plantain herb tea not only can meet the demand of people on the health care function of herba taraxaci, but also meets the health care effect of plantain herb and provides more choices for the people to keep healthy by drinking tea. Further prepared tea bags prepared through the technical solution can better provide the people with product packages which are easy to carryand brew, provide more choices for the people and are convenient to drink at any time. The herba taraxaci and plantain herb tea has a reasonable proportioning, has a simple preparation process, is easy to operate, is energy-saving and environmentally friendly, can realize industrial production and has a relatively good prospect of economic benefits.

The invention belongs to the technical field drinking tea. The technical scheme of the invention discloses a dandelion plantain herb tea and a production method thereof. A dandelion black tea is prepared by taking fresh dandelion tender leaves as a raw material, and subjecting the leaves to selection, withering, leaf cutting, rolling, fermentation, rolling, re-fermentation, drying, and spreading and air drying. A dandelion plantain herb tea product is prepared by uniformly mixing the dandelion black tea with plantain herb according to a weight ratio of 1:(1-2), placing the obtained mixture into an electric heating oven, conducting baking at 130 DEG C for 20min, taking out the dried materials, conducting standing for cooling to room temperature, and conducting quantitative packaging and vacuumizing packaging. The product of the invention can help people to simultaneously benefit from the synergistic beneficial effects of reasonable compatibility and applications of dandelions and the plantain herb while drinking, and increases more choices on tea drinking and health care for people. The product of the invention is reasonable in compatibility, good in synergistic effect, simple in manufacturing process, easy to operate, energy-saving and environment-friendly, can realize industrial production, and the product has a good market prospect.

The invention discloses dandelion dark tea. The dandelion dark tea provided by the invention is further crushed and then quantitatively packed in filter paper bags, and sealing, sterilizing, packagingand the like are performed to prepare a dandelion dark tea bag brewing product. According to the invention, the rough and acerbity taste of Sichuan dark tea is overcome; and after the product is brewed, the tea soup is orange and transparent, has light and elegant fragrance, has cup bottom fragrance of ancient tree tea, and is soft in mouth feel, so that drinkability of dandelion tea and dark teato people is increased. The product not only can meet requirements of people on efficacy of dandelion, but also provides the taste and effect of dark tea for people who like to drink dark tea. The tea bag provides a product package which is convenient for people to carry and brew, and more choices for tea drinking are provided to people. In addition, the dark tea prepared by a formula provided bythe invention can effectively improve gastrointestinal symptoms and remarkably improve constipation and dyspepsia.

The invention discloses a dandelion white tea and a processing method thereof. The method is characterized in that the dandelion white tea is prepared by mixing a dandelion green tea with a white teaaccording to a weight ratio of 2:(0.5-2). The processing method comprises the following steps: raw material treatment, leaf cutting, loading to steamers, steaming, rolling, drying, spreading and air drying, tea blending, baking, and packaging. According to the invention, the processed dandelion white tea is further crushed into a 40-50-mesh powder by a crushing device, filter paper bags are filledwith the powder, and sealing, sterilization, and packaging are carried out so as to obtain a dandelion white tea bag product. The dandelion white tea processed by the invention is used as a health-care tea, not only can meet people's requirements of health-care effects of dandelions, but also meets the requirements of people who are used to drinking white tea, and also benefit from the drinking effects of the white tea.

The invention particularly discloses a dandelion Pu'er cooked tea and a processing method thereof. The dandelion Pu'er cooked tea is characterized by being prepared by uniformly mixing dandelion blacktea and Pu'er cooked ripe tea according to a weight ratio of 1:0.25-0.85, placing the mixture in an electric heating baking box, baking the mixture for 15min at 105 DEG C, taking the mixture out andcooling the mixture to the room temperature, quantitatively sub-packaging the mixture, and vacuumizing and packaging the mixture. The dandelion Pu'er cooked tea provided by the invention is further processed and prepared into dandelion Pu'er cooked tea bags by a method comprising the steps of drying dandelion black tea until the water content is 5-6%, mixing the dandelion black tea with Pu'er cooked tea according to a weight ratio, and crushing, quantitatively sub-packaging, sealing, sterilizing and packaging the mixture, thereby better providing a product package which is convenient to carryand drink for people. The dandelion Pu'er cooked tea prepared by mixing dandelion black tea with commercially available Pu'er cooked tea can not only meet the requirement of people on the efficacy ofdandelion, but also provide more choices of drinking tea for people who like drinking the Pu'er cooked tea.

The invention provides a brewing method of raspberry liqueur and belongs to the technical field of wines and brewing methods thereof. The raspberry liqueur adopts full-juice fermentation, after fermentation is completed, grape spirit and sucrose are added, then aging is carried out, and after aging is finished, the raspberry liqueur is subjected to process treatment, filled and bottled. The raspberry liqueur has a ruby red color, the fruit fragrance is rich, the wine fragrance is mellow, the fragrance is complex and changeable, the liqueur has the fruit fragrance of raspberry and the mellow fragrance of the alcohol, the taste is mellow and full, the wine body structure is strong, and the aftertaste is lasting. The grape spirit and the sucrose are added in the brewing process, on one hand,the defects of too high acidity and poor wine body of traditional raspberry wine are overcome, on the other hand, the nutritional ingredients and beneficial substances contained in grapes are supplemented, and the drinking value of the raspberry liqueur is improved.

The invention specifically discloses dandelion green tea and a preparation method thereof. The dandelion green tea is characterized by being prepared by the steps: treatment of raw materials, leaf cutting, filling in steamers and steaming, kneading, drying, spreading for airing, packaging and the like. The invention specifically also discloses the steps: uniformly mixing the dandelion green tea with commercially available finished green tea in ratio of 2:(0.5-2) by weight, then putting the mixed dandelion green tea and commercially available finished green tea into an electric oven for performing baking at the temperature of 100 DEG C for 15min, and taking out the tea materials for cooling to room temperature to obtain the dandelion green tea product. The technical scheme disclosed by theinvention also is characterized in that the prepared dandelion green tea is pulverized into powder of 40-50 meshes, and then the powder is filled into filter paper bags and subjected to sealing, sterilizing and packaging to obtain a dandelion green tea bag product. As health protection tea, the dandelion green tea prepared by the scheme disclosed by the invention can meet the requirement of peoplefor the health protection effect of dandelion and also meet the requirement of people with a habit of drinking green tea.

The invention relates to a method for producing brandy by distillation of compound fruit wine and producing enzyme by distillation residual liquid of brandy, which is characterized by comprising the following steps: S1, raw wine fermentation liquor production; s2, alcohol distillation; s3, acetic fermentation; s4, lactic acid fermentation; s5, ageing; s6, blending; s7, filteration and fill package. According to the invention, the traditional brandy production process and enzyme production process are improved by adopting a novel process, and the composite fruit wine after alcoholic fermentation is used as the raw materials of the two products, so that on one hand, brandy stock solution is obtained by distillation to produce high-quality brandy; besides, the distillation residual liquid isused as an enzyme stock solution, the acidity of the enzyme is reduced, and the drinkability of the enzyme is greatly improved on the premise that the functionality of the enzyme is not changed. In the production process of the enzyme stock solution, raw wine obtained after alcohol fermentation is partially distilled, the alcohol content of distillation residual liquid is controlled to be only half of the alcohol content of original fermentation liquid, and thorough fermentation is easier. After the fermentation is finished, the total acid content is about 40 g / L, and the alcohol metabolism isthorough.

The present invention particularly discloses taraxacum mongolicum and Pu'er raw tea and a manufacture method thereof. The taraxacum mongolicum and Pu'er raw tea is prepared by the following steps: taraxacum mongolicum black tea and Pu'er raw tea are mixed evenly at a weight ratio of 1:(0.25-1), then the mixture is placed into an electric heating oven to be baked at a condition of 105 DEG C for 15min, the baked mixture is taken out to be cooled to a room temperature, the cooled mixture is quantitatively sub-packaged, and the sub-packaged mixture is vacuum packaged to prepare a finished product. A scheme further comprises the following steps: the taraxacum mongolicum and Pu'er raw tea is crushed into powder at 40-50 meshes using a crushing device, the crushed taraxacum mongolicum and Pu'erraw tea is loaded into filter paper bags, the bags are sealed, the sealed taraxacum mongolicum and Pu'er raw tea is sterilized and the sterilized taraxacum mongolicum and Pu'er raw tea is packaged toobtain a taraxacum mongolicum and Pu'er raw tea teabag product. The taraxacum mongolicum and Pu'er raw tea overcomes shortcomings of taraxacum mongolicum black tea stir-fried by high temperature, is clear and transparent in tea liquid after being brewed and delicately fragrant, and increases people's love for drinking taraxacum mongolicum tea. The product can satisfy people's demands for efficacies of the taraxacum mongolicum, at the same time also enables people who love drinking the Pu'er raw tea to be benefited from taste and effects of the Pu'er raw tea at the same time, and gives people more choices for tea drinking.

The invention relates to coffee and a post-fermentation method thereof. The method includes the steps that green coffee beans serve as raw materials and are repeatedly wetted, fermented and dried, post-fermented coffee beans are obtained, fermentation includes high-temperature fermentation, medium-temperature fermentation and low-temperature fermentation, the content of chlorogenic acid and caffeine is reduced by means of naturally or artificially inoculated aspergillus niger, saccharomycetes and aspergillus sydowii; coffee brewed by the green coffee beans after baking is extremely low in bitter taste or almost does not feel bitter taste, but is high in sweetness and obvious in aftertaste.

The invention discloses black wine and a making method thereof. The black wine comprises black rice, black beans, black fruit fructus lycii, black sesame seeds and ginseng in a weight part ratio of (3-6):(3-6):(3-6):(2-4):(2-4), and is made by using specific extraction, purification and concentration processes and by adding a proper amount of high-quality Baijiu through blending. After treatment of extraction and purification processes, and after filtration, the black wine disclosed by the invention is clear and transparent, long-lasting in after taste, short in production time and stable in wine body quality.

The invention belongs to the technical field of tea for drinking. The technical scheme disclosed by the invention is dandelion and reed rhizome health protection tea and a preparation method thereof.The dandelion and reed rhizome health protection tea is processed by the steps: uniformly mixing dandelion green tea with shredded reed rhizome in ratio of (25%-50%):(50%-75%) in percentage by weight,and putting the mixed dandelion green tea and shredded reed rhizome into an electric oven for performing baking at 110 DEG C for 20 minutes. The product disclosed by the invention enables people to benefit from the beneficial effects of reasonable compatible application of the dandelion and the reed rhizome while drinking tea, and brings people more options for health care by drinking tea. A further prepared tea bag can preferably provide people with a product package which is convenient to carry, infuse and drink. The formula of the dandelion and reed rhizome health protection tea is reasonable in compatibility, and the preparation process is simple, easy to operate, energy-saving and environment-friendly, can realize industrialized production and has good market potential and good economic benefits.

The invention concretely discloses dandelion oolong tea. The dandelion oolong tea is characterized in that the product is prepared by dandelion green tea and oolong tea according to a weight ratio 2:0.5-2, and a producing method comprises the following processes: raw material processing, leaf cutting, containing and cooking in food steamer, rubbing, drying, airing, preparation of tea, baking and packaging, and the like. A scheme also shows that the prepared dandelion oolong tea is crushed into powder of 40-50 mesh sieve by a crushing apparatus, and the materials are contained in a filter paperbag, and sealed, sterilized and packed in order to prepare a bagged tea product. The product overcomes deficiency of dandelion tea prepared by stir frying at a high temperature, after brewing, tea soup is clear and transparent with delicate fragrance and without peculiar smell, and favorite for dandelion tea is added; the product satisfies health care demands of the dandelion tea for people, andat the same time, drinking effects of oolong tea are added. More demands and selection for drinking tea are provided, dandelion oolong bagged tea is further produced, a product package for facilitating carrying, brewing and drinking is provided for people, and better quantitative usage and convenient selection are provided.

Drinking water containing reduced indigestible dextrin, wherein the drinking water has a hardness of 10-110.

The invention provides human body satiety based potableness evaluating methods for beer and hop of the beer, and belongs to the technical field of beer. A hop performance evaluation method based on alaboratory is established, facilitating performance evaluation of different types of hop. Compared with large-scale production, the methods are simple to operate and good in repeatability. According to a technical scheme, mice after being weighed are drenched with the beer, gastric emptying rates of the mice and the average gastric emptying rate of the mice are tested and calculated, human body satiety is evaluated according to the average gastric emptying rate of the mice, and potableness of the beer is evaluated according to the human body satiety. The methods can be applied for satiety andpotableness evaluation of the hop, then the methods can be further applied for human body satiety evaluation in a beer drinking process, and the degree potableness of the beer can be directly determined, thus providing a scientific basis for beer potableness.

The invention belongs to the field of tea for drinking, and specifically discloses Chinese traditional medicine health protection tea and a processing method thereof. The Chinese traditional medicinehealth protection tea disclosed by the invention is processed by uniformly mixing 50-65% of dandelion green tea with 35-50% of common selfheal fruit-spike in percentage by weight, and putting the mixed dandelion green tea and common selfheal fruit-spike into an electric oven for performing baking at 110 DEG C for 15min. Specifically, the Chinese traditional medicine health protection tea is prepared by adopting fresh dandelion young leaves as the basic raw material, and performing the processing steps: selecting, cleaning, leaf cutting, steaming, kneading, drying, spreading for airing, tea blending, baking, packaging and the like. The product disclosed by the invention can meet the requirement of people for the health protection effect of the dandelion and also the synergic health protection effect of the common selfheal fruit-spike, the product after being infused is light red brown in color, and the tea liquor is clear and transparent, smells subtly fragrant without peculiar smell and tastes palatable, thereby increasing the desire of people for drinking. The product has a simple, clean and environment-friendly processing technique, can be industrially produced and has good economic and social benefits.

The invention belongs to the field of drinking tea and specifically discloses health care tea containing herba taraxaci, rhizoma phragmitis and trichosanthes roots and a processing method thereof. Themethod adopts fresh herba taraxaci tender leaves as basic ingredients and includes the following steps: picking, cleaning, leaf cutting, steam-boiling, rolling, drying, tedding, tea blending, baking,packaging, etc., so as to obtain the product of the health care tea containing the herba taraxaci, the rhizoma phragmitis and the trichosanthes roots. The product is prepared by mixing herba taraxacigreen tea, the shredded rhizoma phragmitis and the trichosanthes roots uniformly in a weight ratio of (1-1.5):(1.5-3):(1-1.5) and performing baking in an electric baking oven at a temperature of 110DEG C for 20min. According to the invention, the product with synergetic effects produced by the reasonable combination of the herba taraxaci, the rhizoma phragmitis and the trichosanthes roots is provided for people. The product provides more choices for people to keep healthy by drinking tea. The preparation process of the health care tea provided by the invention is simple, easy to operate, energy-saving and environmentally friendly, and can realize industrial production; and the product has a relatively good market prospect and good economic and social benefits.

The invention relates to the field of beverages, and discloses the application of a strain of plantarum lactobacillus in the preparation of lactic acid bacteria rose flower fermented beverages, wherein the plantaractobacillus is Lactobacillus plantarum L. plantarum HM60C1 with a preservation number of CGMCC No. 11216. When the lactobacillus plantarum provided by the present invention is used to prepare rose fermented beverages, a large amount of alcohols, esters, and rose ether substances are produced, which can improve the bitterness of rose fermented liquid and increase the natural fermentation aroma and flavor of roses. Features, the fermentation liquid maintains the characteristics of rose red, the color is vivid and attractive, and a large amount of polysaccharides, polyphenols and rich metabolites of probiotics are produced during the fermentation process, which can enhance nutrition and improve the health of consumers. The metabolites of lactic acid bacteria and the acidic environment formed have natural antiseptic properties. After testing and verification, the shelf life of the product can be effectively extended without adding preservatives, which greatly improves the control of the use of preservatives and the increase of natural nutrition of the product.

The invention specifically discloses herba taraxaci and broadleaf holly leaf tea and a processing method thereof. The herba taraxaci and broadleaf holly leaf tea is prepared by mixing herba taraxaci green tea and broadleaf holly leaves uniformly in a weight ratio of 2:(0.25-1.0), performing baking in an electric baking oven at a temperature of 100 DEG C for 15min, taking out the mixture, performing cooling to room temperature, performing fixed-amount sub-packaging and performing vacuum packaging. The herba taraxaci green tea is prepared from fresh herba taraxaci tender leaves by the operationsteps of cleaning, blanching, cooling, drying, etc. According to the technical solution, tea bag products are also prepared by adopting the process steps of grinding the herba taraxaci and broadleaf holly leaf tea, performing bagging, performing sealing, performing sterilization, performing packaging, etc. based on demands. The processing process of the herba taraxaci and broadleaf holly leaf teaprovided by the invention is simple, easy to operate, energy-saving and environmentally friendly, can realize industrial production, not only meets the demand of people on herba taraxaci efficacy, butalso benefits people who like drinking broadleaf holly leaf tea with the taste and effects of the broadleaf holly leaf tea and provides more choices for the people to keep healthy by drinking tea.

The invention specifically discloses health care tea containing herba taraxaci and rhizoma phragmitis and a production method thereof. According to the invention, a technical solution adopts fresh herba taraxaci tender leaves as basic ingredients, and comprises the following steps of performing picking, drying, withering, leaf cutting, rolling, fermentation, rolling, second fermentation, drying and tedding so as to obtain herba taraxaci black tea; mixing the herba taraxaci black tea and the shredded rhizoma phragmitis uniformly in a weight ratio of 1:(1.5-2), performing baking in an electric baking oven at a temperature of 130 DEG C for 20min, taking out the mixture, performing cooling to room temperature, performing quantitative sub-packaging and performing vacuum packaging so as to produce the health care tea containing the herba taraxaci and the rhizoma phragmitis. The product of the health care tea provided by the invention benefits people with synergetic beneficial effects of theherba taraxaci and the rhizoma phragmitis when the people are drinking the tea and provides more choices for the people to keep healthy by drinking tea. The preparation process of the health care teaprovided by the invention is simple, easy to operate, energy-saving and environmentally friendly, can realize industrial production and has a relatively good prospect of economic benefits.

The invention relates to the field of traditional Chinese medicine application, and particularly relates to health-protecting tea for prostatitis. The health-protecting tea is prepared from the following raw materials: tea leaves, plantain herb, poria cocos, common cephalanoplos herb, coix seeds, rhizoma alismatis, Chinese violet, indigo naturalis, semen oroxyli, calyx seu fructus physalis, rabdosia rubescens, herba andrographitis, pararuellia delavayana, buckwheat, sargentgloryvine stems, clematis fasciculifloora franch, tea begonia, herba portulacae and violet magnolia. The health-protecting tea is reasonable in formula, and is combined by medicinal materials having effects of clearing heat, inducing diuresis, promoting urination, softening hardness to dissipate stagnation, and eliminating dampness and diuresis to achieve the effects of stopping and destroying the inflammatory environment of prostatitis and achieve the aims of preventing and treating prostatitis. The health-protecting tea has remarkable effects on prostatitis, can be used for effectively avoiding pain caused by operation treatment, does not have side effects, is simple and convenient to operate, and is prepared from traditional Chinese medicinal raw materials which are easily available and low in price.