2results about How to "Mild taste" patented technology

The invention discloses a traditional Chinese medicine tea drink for preventing and treating oral mucosa diseases and a preparation method of the traditional Chinese medicine tea drink. The traditional Chinese medicine tea drink is prepared from 10-15 parts of radix astragali, 8-12 parts of radix codonopsis, 6-10 parts of radix salviae miltiorrhizae, 5-9 parts of radix angelicae sinensis, 3-6 parts of fructus psoraleae, 6-9 parts of rhizoma polygonati, 6-9 parts of radix adenophorae, 6-10 parts of rhizoma atractylodis macrocephalae, 5-9 parts of radix ophiopogonis, 3-5 parts of radix glycyrrhizae, 4-6 parts of pericarpium citri reticulatae and 5-8 parts of herba taraxaci. Aiming at the core pathogenesis of low immunity, long-term deficiency, long-term deficiency and kidney-yang insufficiency of patients suffering from oral mucosa diseases, qi tonifying, blood activating and kidney-qi strengthening are taken as a core treatment method, the formula is scientific and reasonable, all the medicinal materials act synergistically, the overall immune function of the body is adjusted, T lymphocyte subpopulation imbalance and cell factor network disorder are improved, and the curative effect is good. The oral mucosa microcirculation is improved, local inflammation is relieved, the immunity of a patient is improved fundamentally, the recurrence rate of oral mucosa diseases is reduced, and the problems that an existing tea drink is not high in pertinence and limited in curative effect are solved. The tea drink is appropriate in taste, good in compliance, high in safety and suitable for people with various oral mucosa diseases and low immunity.

This invention provides a sweet-scented black tea, relating to the field of fermented black tea preparation. It is obtained through a preparation process of withering, rolling, fermentation, and continuous light fermentation drying. Rolling involves cyclically rolling withered leaves using a light-heavy-light pressure method to obtain rolled leaves. Fermentation involves breaking up the rolled leaves and placing them in a fermentation chamber or fermentation machine for fermentation at a temperature of 28-30℃ and a humidity of not less than 90%, for 3 hours with stirring every hour to obtain fermented leaves. After fermentation, continuous light fermentation drying is performed to obtain the sweet-scented black tea. This black tea utilizes a specific tea-making process, namely, continuous light fermentation drying after fermentation by introducing a dry mixed gas. This achieves light fermentation during the drying process, allowing fermentation to continue throughout the entire drying process, improving the persistence of the fermentation process, avoiding excessive oxidation and fermentation of the tea sample, and ensuring the long-term and stable nature of the fermentation.