Feature beautifying and aging preventing health-care flower tea and preparation method thereof

Abstract

The present invention discloses a feature beautifying and aging preventing health-care flower tea and a preparation method thereof. The feature beautifying and aging preventing health-care flower tea is made of the following raw materials in parts by weight: 80-120 parts of green tea, 10-25 parts of traditional Chinese medicine extract, 15-30 parts of concentrated fruit juice, 2-7 parts of red dates, 4-7 parts of Chinese wolfberry fruits, 5-10 parts of rose flowers, 1-3 parts of myosotis sylvatica, 2-5 parts of lavandula officinalis, 2-7 parts of chrysanthemum lavandulifolium and 5-15 parts of honey. The Chinese medicine extract consists of the following raw materials in weight ratios: 3-8 parts of radix paeoniae rubra, 2-5 parts of radix asparagi, 1-4 parts of RHIZOMA atractylodis macrocephalae, 2-7 parts of radix angelicae sinensis, 2-4 parts of ganoderma lucidum, 3-5 parts of white poria cocos, 1-5 parts of gynostemmatis pentaphylli tender leaves, 2-3 parts of herba pteridis multifidae, 1-3 parts of bhizoma acori calami and 3-5 parts of mulberry twigs. The concentrated fruit juice consists of the following raw material components in parts by weight: 2-5 parts of passiflora edulia, 3-5 parts of annona squamosa fruits, 1-4 parts of wild blueberries and 1-6 parts of siraitia grosvenorii fruits. The feature beautifying and aging preventing health-care flower tea is prepared using vacuum freeze-drying, good in quality and less in drinking amount, and reduces costs. The components are adsorbed in the green tea, and the flower tea is small in volume and easy for brewing and drinking, and good in appearance.

Description

technical field [0001] The invention relates to the field of health-care teas, in particular to a cosmetic, anti-aging and health-care scented tea and a preparation method thereof. Background technique [0002] As an important process in the primary processing of tea, drying is of great significance to the formation of tea sensory quality. [0003] During the drying process, under the action of heat and force, with the continuous loss of water, the physical properties and endoplasmic components of the product undergo drastic changes, thus forming the unique sensory quality of tea. One of the purposes of tea drying is to remove water. The loss of water is accompanied by the production of aroma and taste substances, and finally forms the unique color, aroma and taste of tea. The current drying methods of tea are single drying. Commonly used drying methods include hot air drying, pan-fried drying, microwave drying, and far-infrared drying. Development, the use of coal, wood ...

AI Technical Summary

Problems solved by technology

Most of them can be mixed together with the raw materials that have corresponding effects. When using the raw materials, they are put into the cup together to take up a lot of space, and the amount of water added is limited, making it inconvenient to brew and drink. Unsightly appearance