Orange-flavor green tea and preparation method thereof
A technology for citrus-flavored green tea and tea leaves, which is applied in the field of citrus-flavored green tea and its preparation, and can solve the problems of increased cardiac output and no obvious effect on heart rate and the like
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[0017] A tangerine-flavored green tea is characterized in that it is made of the following raw materials in parts by weight: 120-140 g of tea leaves, 40-50 g of citrus peels, 15-25 g of pomelo peels, 8-12 g of table salt, 10-15 g of rock sugar, 10-15 g of hawthorns, Fragrant leaves 8~10g, grass 6~10g, red dates 18~20g, bitter gourd juice 12~14g, honey 8~12g, white wine 15~18g, Luo Han Guo 7~10g, yinyang shellfish 5~7g, oat sprouts 16~20g, 4-5g of auxiliary agent, 300-450g of water; the auxiliary agent is made of the following raw materials in parts by weight: 3-6g of fresh pepper stem, 6-10g of fresh ginseng flower, 10-12g of young water bamboo leaf, Guan Gongxu 6~8g of young leaves, 10~12g of white bark of pagoda tree, 10~12g of winter melon seeds, 2~4g of rock sugar, 5~7g of broad bean sprouts, 15~18g of raw licorice, 8~12g of almonds, 10~12g of mung beans, saponins 7~10g; the preparation method is to soak mung beans and almonds for 6~8 hours, mix them with winter melon seed...
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