Novel method for making thyme tea

Abstract

The invention relates to a novel method for making thyme tea, which comprises the following steps of: 1. collection: picking up wild thyme in May, June and July by the lunar calendar, wherein, the parts of the wild thyme, 4 to 10 blades above stems and leaves growing in the current year, or 4 to 6 blades below flowers, are picked up; 2. spreading and drying in the air: spreading and drying the wild thyme in the air for 3 to 4 hours; 3. water removing: removing water from the wild thyme which is spread and dried in the air until the edges of wild thyme are coked and stems cannot be broken after being bent; 4. spreading and drying in the air for the second time: spreading and drying the wild thyme subjected to the water removing in the air for 5 to 6 hours; and 5. baking: baking the wild thyme subjected to the spreading and drying in the air for the second time, picking out broken stems, removing crushed leaves, cooling the thyme to the room temperature and packing the thyme. The novel method has simple process and low cost, and the product prepared by the method has pure tea flavor, fresh juice and pure color.

Description

Technical field [0001] The invention relates to a method for making tea, in particular to a method for making a novel thyme tea. Background technique [0002] Thyme is an aromatic herb that grows in low-altitude areas. It has digestive, hangover, antiseptic and diuretic effects. Usually fresh or dried branches and leaves are used in cooking or brewed into herbal tea for drinking. Thyme tea can also relieve headaches caused by hangovers. [0003] At present, thyme tea has the disadvantages of not pure flavor, turbid soup, dark red and too much scrap during processing. (1) The main reason for the taste of thyme tea is not pure enough, the soup color is turbid, and the dark red is because the collection is rough, mixed with a part of the perennial stems and leaves; (2) The auxiliary materials such as medicinal materials are added during the processing to make the taste of thyme tea It has changed, the taste is not pure and full-bodied; (3) Without curing, the medical value and fragr...

AI Technical Summary

Problems solved by technology

[0003] At present, thyme tea has the disadvantages of not pure enough fragrance, turbid soup color, dark red and too much powder in the processing process.

(1) The taste of thyme tea is not pure enough, the soup color is turbid and dark red. The main reason is that the collection is rough and some perennial stems and leaves are mixed; Changes have taken place, and the taste is not pure and mellow; (3) without killing greens, the medical value and fragrance of thyme tea cannot be fully retained and utilized, and the chlorophyll cannot be maintained to make the soup look dark red; because active enzymes cannot be inhibited, the (4) Because the stems and leaves of thyme are small, direct frying without spreading, killing, and spreading will make the thyme No toughness, easy to break, too much debris