Olive and lemon flavored scented tea herb and preparation method thereof

Abstract

The invention discloses olive and lemon flavored scented tea herb which is prepared from the following components in parts by weight: 50-60 parts of olea europaea tea, 5-6 parts of green tea, 1-3 parts of herba menthae haplocalycis, 1-3 parts of fructus foeniculi, 2-4 parts of cortex cinnamomi, 10-15 parts of cocoa beans, 15-20 parts of liquorice roots, 5-10 parts of herba cichorii, 1-3 parts of rhizoma zingiberis, 1-3 parts of fructus piperis, 5-6 parts of flos caryophylli and 3-7 parts of flos chrysanthemi. The invention also discloses a preparation method which comprises the following steps: preparing the olea europaea tea: removing water from picked olea europaea leaf tips, during water removal, rising the temperature to 120-150 DEG C within 2min, stir frying the olea europaea leaf tips for 10-15min, then cooling to 90-100 DEG C, stir frying the olea europaea leaf tips for 10-15min, rolling the fried olea europaea leaf tips after water removal, and then drying the rolled olea europaea leaf tips to obtain the olea europaea tea. By innovatively preparing the olea europaea into tea to be used and innovatively matching the olea europaea tea with the green tea, the herba menthae haplocalycis, the fructus foeniculi, the cortex cinnamomi, the cocoa beans, the liquorice roots, the herba cichorii, the rhizoma zingiberis, the fructus piperis, the flos caryophylli and the flos chrysanthemi, the olive and lemon flavored scented tea herb can have the efficacy of clearing heat from throat, maintaining beauty, keeping young, improving eyesight and promoting gastric digestion.

Description

technical field [0001] The invention relates to the field of tea, in particular to an olive-lemon-flavored tea herb and a preparation method thereof. Background technique [0002] Olive is native to Asia Minor, and has been planted in the Mediterranean coastal areas through Greece for more than 4,000 years. It is a world-renowned and high-quality woody oil tree species characterized by "high yield, high quality, and high benefit". Its naturally ripe fresh fruit can be squeezed directly into oil, that is, olive oil. During the extraction process of olive oil, there is neither heating nor any chemical additives. It is the only oil in the world that is directly eaten in its natural state. In olive oil, the content of unsaturated fat such as oleic acid is as high as 80%, which can effectively reduce the content of harmful cholesterol LDL (low-density lipoprotein) in the human body and increase the content of beneficial cholesterol HDL (high-density lipoprotein), thereby reducin...

AI Technical Summary

Problems solved by technology

[0003] Now people only use olives as olive oil, and now people have not set their sights on the field of making olives into tea