Sea-buckthorn pagodatree flower bud tea and manufacturing method thereof

Abstract

The invention discloses sea-buckthorn pagodatree flower bud tea, which is prepared from the following components in part by weight: 30 to 50 parts of sea-buckthorn leaves, 10 to 30 parts of pagodatree flower buds and 20 to 50 parts of chrysanthemum. The tea is prepared by the following steps of: picking the pagodatree flower buds with peduncles when the pagodatree flower buds do not flower at theend of June to at the beginning of August, roasting the pagodatree flower buds till the pagodatree flower buds are yellow, and storing the pagodatree flower buds in a cool dry place for later use; picking, sauting and drying sea-buckthorn burgeons; picking, cleaning and airing blooming chrysanthemum; and weighing the sea-buckthorn leaves, the pagodatree flower buds and the chrysanthemum in part by weight, stirring the components uniformly, and packing the components to obtain a finished product. The sea-buckthorn pagodatree flower bud tea is convenient to drink and can be drunk by directly adding boiled water into a proper amount of tea. The sea-buckthorn pagodatree flower bud tea has the effects of removing heat from liver and dispelling wind, reducing fire and improving eyesight, quenching thirst and relieving restlessness, expanding blood vessel, reducing blood fat and the like, has certain effect of assisting treating cardiovascular and cerebrovascular diseases, is suitable for long-term drinking, and is also suitable for symptoms such as bloodshot eyes, dim sight, thirst, restless fever and the like.

Description

technical field [0001] The invention relates to a tea product, in particular to a tea product made from seabuckthorn leaves, pagoda japonica and chrysanthemum flowers. The invention also relates to a method for preparing the tea product. Background technique [0002] my country has a long history of tea drinking culture, especially in the south with a wide variety of tea varieties. In recent years, according to the distribution characteristics of local plants in the north, some tea products have also been produced, such as chrysanthemum tea, jujube tea, buckwheat tea, seabuckthorn tea, persimmon leaf tea, etc., all in the form of tea to exert the unique effects of each raw material. [0003] Sophora japonica is the flower of Sophora japonica, a leguminous plant. It is cold in nature and sweet in taste. It has the functions of cooling blood and stopping bleeding, clearing liver and reducing fire. Pale dysentery, red eyes, sores and other diseases have been studied and used ...

AI Technical Summary

Problems solved by technology

However, Sophora japonica has not been developed and utilized like Sophora japonica at present.