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Preparation method of herbal tea

A production method and technology of herbal tea, applied in the field of tea processing materials, can solve problems such as not being able to drink too much, unfavorable taste, and poor taste

Inactive Publication Date: 2016-11-09
厦门山国饮艺茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In recent years, with the gradual acceleration of the pace of life, people's casual diet and neglect of health have become a common phenomenon. Most people are addicted to spicy and heavy food, which will inevitably lead to different degrees of getting angry and other health problems. Extremely unfavorable; on the other hand, due to the limitation of technology and the drive of profit, there are only two types of herbal teas on the market. One is made by blending related ready-made medicinal food plants for a certain disease, but the taste is not good. One class adds various additives in order to satisfy consumer's taste for catering to market demand, and this type of herbal tea is drunk in moderation and can really play certain therapeutic effect to reducing fire or related diseases, but really can not drink more; as Chinese patent application (publication number : CN103461581A) discloses a kind of tea bag making method of burdock and mulberry leaves, the method comprises after the yellow-green mulberry leaves behind the burdock and the frost before winter are sliced, and then the mulberry leaves are deastringent and dried; , after crushing the burdock and mulberry leaves respectively, mix them evenly at a ratio of 1:3 to make corresponding teabags

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The herbal tea in the present embodiment is mainly made up of following parts by weight:

[0025] 50 parts by weight of mulberry leaves; 30 parts by weight of burdock; 2 parts by weight of chrysanthemum; 2 parts by weight of Prunella vulgaris;

[0026] The concrete making processing method of this herbal tea is as follows:

[0027] Mulberry leaf processing: select fresh yellow-green mulberry leaves from late autumn (Frost's Descent) to winter, rinse them with mountain spring water, spread them out to a thickness of 2mm, and dry them under soft light until the water loss is about 10%; Put the dried mulberry leaves into the basket and do the initial manual shaking for 15 minutes to destroy the leaf edge cells of the mulberry leaves in an appropriate amount, so that the contents of the mulberry leaves can overflow, and then spread them out and let them dry for 7 minutes. Shake green for the second time for 10 minutes, then intermittently dry green for 7 minutes; after sha...

Embodiment 2

[0033] The herbal tea in the present embodiment is mainly made up of following parts by weight:

[0034] 60 parts by weight of mulberry leaves; 40 parts by weight of burdock; 5 parts by weight of chrysanthemum; 5 parts by weight of Prunella vulgaris;

[0035] The concrete making processing method of this herbal tea is as follows:

[0036] Mulberry leaf processing: select yellow-green fresh mulberry leaves from late autumn (frost) to winter, rinse them with mountain spring water, spread them to a thickness of 2mm, and dry them under soft light until they lose about 15% of water; Put the dried mulberry leaves into the basket and do the initial manual shaking for 15 minutes to destroy the leaf edge cells of the mulberry leaves in an appropriate amount, so that the contents of the mulberry leaves can overflow, and then spread them out and let them dry for 7 minutes. Shake green for the second time for 10 minutes, and then intermittently dry green for 7 minutes; after shaking the ...

Embodiment 3

[0042] The herbal tea in the present embodiment is mainly made up of following parts by weight:

[0043] 55 parts by weight of mulberry leaves; 35 parts by weight of burdock; 3 parts by weight of chrysanthemum; 4 parts by weight of Prunella vulgaris;

[0044] The concrete making processing method of this herbal tea is as follows:

[0045] Mulberry leaf processing: select yellow-green fresh mulberry leaves from late autumn (Frost's Descent) to winter, rinse them with mountain spring water, spread them out to a thickness of 2mm, and dry them under soft light until they lose about 20% of the water; Put the dried mulberry leaves into the basket and do the initial manual shaking for 15 minutes to destroy the leaf edge cells of the mulberry leaves in an appropriate amount, so that the contents of the mulberry leaves can overflow, and then spread them out and let them dry for 7 minutes. Shake green for the second time for 10 minutes, and then intermittently dry green for 7 minutes; ...

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Abstract

The invention relates to a preparation method of herbal tea and belongs to the technical field of tea treatment materials. The invention aims at solving the problem of how to enable the herbal tea to be mellow, mild and natural and have the efficacy of reducing internal heat. The preparation method of the herbal tea is provided and comprises the following steps of performing green leaf rocking, enzyme deactivation and rolling treatment on folium mori, then performing charcoal baking treatment and storing; slicing great burdock and then performing stir-frying treatment and storage treatment; processing florists chrysanthemum and spica prunellae, and then compounding the following raw materials in parts by weight: 50 to 60 parts of the folium mori, 30 to 40 parts of the great burdock, 2 to 5 parts of the florists chrysanthemum and 2 to 5 parts of the spica prunellae to obtain corresponding herbal tea. The herbal tea is mild-natured and sweet in taste; the effects of dispelling wind and clearing heat, cooling blood for improving eyesight, tonifying fluid and quenching thirst, treating wind-warm heating, headache and the like are realized.

Description

technical field [0001] The invention relates to a method for preparing herbal tea, which belongs to the technical field of tea processing materials. Background technique [0002] In recent years, with the gradual acceleration of the pace of life, it has become a common phenomenon for people to eat casually and ignore health. Most people are addicted to spicy and heavy-tasting foods, which will inevitably lead to different degrees of getting angry and other harmful effects on health. Extremely unfavorable; on the other hand, due to the limitation of technology and the drive of profit, there are only two types of herbal teas on the market. One is made by blending related ready-made medicinal food plants for a certain disease, but the taste is not good. One class adds various additives in order to satisfy consumer's taste for catering to market demand, and this type of herbal tea is drunk in moderation and can really play certain therapeutic effect to reducing fire or related d...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 林慧峰林玉辉朱梅花
Owner 厦门山国饮艺茶业有限公司