Method for manufacturing rabdosia rubescens tea

Abstract

The invention relates to a process for processing rabdosia tea. Between the 4 o'clock to 10 o'clock in the morning from May to October every year, the upper portion delicate leaves of the rabdosia caudex are collected and arranged in the refrigerating room for storage under the temperature of 0-4 DEG C. After the frying equipment being heated to 100-150 DEG C, the right amount fresh rabdosia leaves can be charged and churned up for 5-10 minutes. Then, the temperature of the frying equipment is controlled between 30 DEG C and 80 DEG C, and the rabdosia is fried and kneaded for about 20-50 minutes in the frying equipment, which dries the rabdosia leaves to the degree that the water content is less than 10%, and the color appears the aquamarine. Immediately, the rabdosia is produced into the thin strip shape or tea shape of pearl shape. According to the quality of the rabdosia tea, the rabdosia tea is graded and packed to come into the market. The process for processing of the invention sufficiently keeps the physiological activity and medication activity of the rabdosia, and the chlorophyll of the rabdosia is not destroyed, which facilitates the dissolving out of the rabdosia active ingredients, and is more helpful for the health care and curative effect. The rabdosia tea produced by the process not only accords with the tea-drinking habit of people, but also is good for the daily health care.

Description

technical field [0001] The present invention relates to the manufacturing method of Radix radix hibiscus tea, especially the manufacturing method of Radix radix Radix L. leaves for drinking as tea leaves. Background technique [0002] "Jiyuan Donglingcao" is a product protected by national geographical indications. Jiyuan Rubescens is rich in a large number of effective compounds corresponding to kauranes, among which oridonin A, B and rosmarinic acid have significant physiological activities, and oridonin A and B are anti-tumor The active ingredient of rosmarinic acid is an active ingredient of antibacterial and anti-inflammatory. Donglingcao is bitter in taste and slightly cold in nature. It has the effects of clearing away heat and detoxification, reducing inflammation, relieving pain and anti-tumor. It is often used to treat pharyngitis, laryngitis, tonsillitis, stomatitis and other upper respiratory tract inflammation. [0003] Donglingcao has been widely used in trad...

AI Technical Summary

Problems solved by technology

[0003] Donglingcao has been widely used in traditional Chinese medicine. It cooperates with other components of traditional Chinese medicine to make traditional Chinese medicines with antibacterial, anti-inflammatory, heat-clearing and detoxifying, anti-inflammatory, analgesic and anti-tumor effects, and Donglingcao is combined with other plants to form Donglingcao health care. Tea has been disclosed by Chinese patents. For example, Chinese Patent Publication Nos. CN1078859A and CN1189299A both disclose Oryx sativa tea and its preparation method. First of all, the above two patents are to match Rasmus chinensis with raw materials such as chrysanthemums and process them together. The manufacturing method takes into account the characteristics of Oryx sativa and other ingredients. The collected leaves are not young leaves, and the processing method is to fry them thoroughly at 150-250°C and dry them at a temperature above 60°C. This processing method will cause the loss of the physiologically active oridonine A, B and rosmarinic acid in Rubescens to varying degrees, destroying the active ingredients of Rubescens oriolis. The weeds turn brown, destroying the chlorophyll in the weeds