Lotus leaf tea capable of lowering blood pressure

Abstract

The invention relates to the field of drinking tea, in particular to lotus leaf tea capable of lowering the blood pressure. The lotus leaf tea comprises, by weight, 15-25 parts of lotus leaves, 1-3 parts of common cnidium fruits, 3-6 parts of flos chrysanthemi, 0.2-0.5 part of salt and 2-4 parts of green tea. When the lotus leaf tea capable of lowering the blood pressure is drunk, a good weight reducing effect can be achieved; the lotus leaf tea capable of lowering the blood pressure is good in blood pressure reducing effect and also has a certain senescence delaying effect; vivotoxin is effectively cleared away; and the tea prepared through the formula is good in mouthfeel and free of bitterness and astringency.

Description

technical field [0001] The invention relates to the field of drinking tea, in particular to a lotus leaf tea for reducing blood pressure. Background technique [0002] Lotus leaf is a medicinal and edible plant, rich in flavonoids and alkaloids. Studies have shown that lotus leaf has fat-lowering and weight-loss effects, anti-oxidation and anti-aging effects, inhibition of fatty liver, and antibacterial effects. The main active substances are flavonoids and alkaloids. These health care functions of lotus leaf are more and more valued by people. my country is rich in lotus leaf resources, but the current production facilities are simple, the product is single, the added value is low, the output is low, the scale is small, and the waste of lotus leaf resources is serious. Therefore, a high value-added health food rich in lotus leaf bioactive ingredients has been developed, which has considerable social and economic benefits. At present, lotus leaves are generally used to pr...

AI Technical Summary

Problems solved by technology

However, there are few lotus leaf teas on the market at present. Although the antihypertensive lotus leaf tea made by traditional methods still maintains the original active ingredients of the lotus leaf, the loss of effective active ingredients is more, the value is reduced, and the taste of the tea soup also has green taste, poor color, unsatisfactory