Folium mori tea and preparation method thereof

Abstract

The invention provides folium mori tea and a preparation method thereof and belongs to the field of beverage. The folium mori tea comprises the following raw materials in parts by weight: 100-150 parts of white mulberry leaves, 40-60 parts of rose bud and 0-24 parts of floral leaf ingredient, wherein the floral leaf ingredient comprises the following raw materials in parts by weight: 20-25 parts of scabish leaves, 20-25 parts of pseudo-ginseng leaves, 15-18 parts of vegetable leaves, 10-15 parts of ginkgo leaves, 15-18 parts of lotus leaves, 8-12 parts of chingma abutilon leaves, 6-8 parts of cocklebur leaves, 10-12 parts of spicate clerodendranthus herb leaves, 6-8 parts of persimmon leaves, 8-10 parts of sophora flowers, 12-15 parts of arabian jasmine flowers and 15-18 parts of chrysanthemum. According to the invention, the white mulberry leaves are used as the main raw material and are combined with some Chinese herbal medicine leaves and flowers so as to form the folium mori tea with an excellent effect for reducing three highs; the bioactive constituents in the mixture are extremely reserved in the processing process; the pharmacological effect is promoted; and the color, quality and taste are all obviously promoted.

Description

technical field [0001] The invention belongs to the field of beverages, in particular to a mulberry leaf tea and a preparation method thereof. Background technique [0002] Mulberry leaves are the dry leaves of the Moraceae plant mulberry. They are the king of plants. They have the reputation of "Ginseng warms up, mulberry leaves clean up". It is rich in 17 kinds of amino acids, crude protein, crude fat, and flavonoids needed by the human body. , has anti-oxidation, inhibits lipid peroxidation, maintains vasodilation, reduces vascular fragility, prevents cardiovascular disease, and prevents and fights cancer; the N-glycan compound contained in mulberry leaves has the pharmacological effect of increasing blood sugar It can prevent and treat diabetes. Mulberry leaves are also rich in γ-aminobutyric acid and phytoalcohol, which have the functions of losing weight, beautifying, prolonging memory, improving visual function, calming nerves, anti-anxiety, lowering blood pressure, a...

AI Technical Summary

Problems solved by technology

At present, most of the mulberry leaf tea contained in the market is a single variety. Because the mulberry leaf itself has a sour and astringent taste, and the first treatment process is rough, the taste of the mulberry leaf tea is poor, and the nutritional active substances are lost, resulting in a decline in its effect. Not easily accepted by consumers

[0004] Chinese patent document CN106551058A discloses a method for preparing blood sugar-lowering mulberry leaf tea. The mulberry leaves of