Method for preparing health care sophora flower bud tea and health care sophora flower bud tea prepared by same

Abstract

The invention provides a method for preparing health care sophora flower bud tea, which comprises the following steps of: 1. picking up raw materials; 2. airing the raw materials; 3. preferably selecting high-quality raw materials; 4. disinfecting tools; 5. stoving; and 6. Crushing. The health care sophora flower bud tea prepared by the method disclosed in the invention has good taste, golden tealiquid, cold nature, heavy and solid mouthfeel, mellow flavor, unique sophora flower bud aroma, can be stewed for a long time, does not have caffeine without influence on sleeping if taken in night, and has the effects of adjusting blood fat, reducing blood pressure, improving vessel elasticity, softening vessels, cooling blood and stopping blooding, preventing capillary blooding, dissolving thrombus, promoting microcirculation, treating haemorrhoids and defaecating, cooling and preventing sunstroke, has most effective function on haemorrhoids and is best beverage for cooling, relieving summer heat and losing weight.

Description

technical field

[0001] The invention relates to a preparation method of health-care tea, in particular to a preparation method of Huai Mi tea and Huai Mi tea prepared by the method. Background technique

[0002] Sophora japonica, also known as Baihuai and Sophora japonica, is the flower bud of Sophora japonica, a unique Chinese medicinal material in my country. "Compendium of Materia Medica" describes Huai Mi in this way: it tastes bitter, flat and non-toxic, treats five hemorrhoids, heartache and red eyes, kills abdominal viscera and heat, cures skin wind, intestinal wind and diarrhea, red and white dysentery, and takes it after frying. It has the effects of cooling blood to stop bleeding, clearing liver and purging fire. Folks use Huai Mi wine and Huai Mi drink to prevent the above diseases. However, the existing Huai Mi tea has a complex production process and needs to be fried. The frying process will cause the loss of the functional components of Huai Mi, and the fryi...