Gomphrena globosa scented tea having whitening and freckle removing effects and preparation method thereof

Abstract

The invention discloses gomphrena globosa scented tea having whitening and freckle removing effects. The gomphrena globosa scented tea is made from, by weight, 100-120 parts of baked green tea, 55-66 parts of fresh gomphrena globosa, 5-6 parts of fresh magnolia flowers, 2-3 parts of oat kernels, 4-5 parts of apple blossoms, 2-3 parts of watermelon peels, 1-2 parts of pomegranate seeds, 2-3 parts of green beans, 1-2 parts of cherry branches and 8-10 parts of freeze-dried gomphrena globosa. The raw materials such as apple blossoms and the green beans are added to extract heath-are powder, the heath-are powder is mixed and stir-fried with a wet tea base, the whitening and freckle removing effects are endowed to the tea base while re-firing the tea base, and the freeze-dried gomphrena globosa powder is added for mixed stir-frying during secondary re-firing to decrease the flavor of the magnolia flowers while a gomphrena globosa flavor can penetrate into the tea base, so that the flavor of the magnolia flowers is soft and quietly elegant, and the gomphrena globosa scented tea obtained after two times of scenting and one time of extraction has a fresh, lovely and rich aroma, a light yellow and clear tea color and a mellow, tasty and refreshing taste.

Description

technical field [0001] The invention relates to the technical field of health-care scented tea, in particular to a whitening and freckle-removing safflower tea and a preparation method thereof. Background technique [0002] Scented tea is blended and scented with tea dregs and flowers, so that the tea absorbs the strong fragrance of flowers and then sifts out the dried flowers. Uniform tender crystal green, durable and resistant to foaming. Mainly use green tea, black tea, oolong tea, etc. as the tea base, with fragrant jasmine, magnolia, osmanthus, honeysuckle, pearl orchid and other flowers as raw materials, and it is made by scenting process. [0003] Chinese invention patent CN105767318A provides a processing method of jasmine tea. Firstly, the tea leaves are mixed with jasmine and tangerine peel for one scenting, and then the tea leaves are mixed with jasmine and gardenia for a second scenting. When the temperature rises, the flowers need to be passed through to cool ...

AI Technical Summary

Problems solved by technology

[0003] Chinese invention patent CN105767318A provides a processing method of jasmine tea. Firstly, the tea leaves are mixed with jasmine and tangerine peel for one scenting, and then the tea leaves are mixed with jasmine and gardenia for a second scenting. When the temperature rises, the flowers need to be passed through to cool down. The production of the second-scented scented tea needs to be passed through the flowers twice, and repeated flowering consumes a lot of manpower and time, and the efficiency is extremely low.

[0004] Using the isolation scenting process only simply separates the tea base from the flowers, which does not need to pass through the flowers, reduces costs, and improves efficiency. At the same time, the tea base cannot fully absorb the fragrance of the flowers. Compared with traditional scented teas, the scented tea produced is not as fragrant Strong, poor taste, for this reason, the present invention improves on the basis of the isolation scenting process, and provides a kind of scented tea with fresh and strong aroma, light yellow and bright soup color, and nutritional and health care effects.