Taraxacum mongolicum and thamnolia vermicularia tea and production method thereof

Abstract

The present invention belongs to the field of tea product processing, and particularly relates to taraxacum mongolicum and thamnolia vermicularia tea, and a production method of the taraxacum mongolicum and thamnolia vermicularia tea. The taraxacum mongolicum and thamnolia vermicularia tea is prepared by the following steps: taraxacum mongolicum green tea and thamnolia vermicularia are mixed evenly at a weight ratio of 2:(0.25-0.6), and the mixture is placed into an electric heating oven to be baked at a temperature of 100 DEG C for 15 min to obtain a finished product; the taraxacum mongolicumgreen tea is obtained by processes of taraxacum mongolicum tender leaf washing, blanching and cooling, drying, etc.; and the thamnolia vermicularia tea is a finished product of the thamnolia vermicularia tea sold on the market. The scheme further specifically discloses a production method of a taraxacum mongolicum and thamnolia vermicularia teabag. Specifically, the manufactured taraxacum mongolicum and thamnolia vermicularia tea is crushed into powder at 40-50 meshes using a crusher, the crushed taraxacum mongolicum and thamnolia vermicularia tea is quantitatively loaded into filter paper bags, the bags are sealed, the bagged taraxacum mongolicum and thamnolia vermicularia tea is sterilized and the sterilized taraxacum mongolicum and thamnolia vermicularia tea is packaged to obtain the taraxacum mongolicum and thamnolia vermicularia teabag. The method overcomes defects that in the prior art, taraxacum mongolicum tea is bitter in taste, not clear in liquid after brewing, and relatively thick in a burnt taste caused by a high temperature stir-frying of the taraxacum mongolicum leaves, people do not like drinking, etc. The method improves quality of the taraxacum mongolicum tea.

Description

technical field [0001] The invention belongs to the field of drinking tea processing, and in particular relates to a dandelion snow tea and a production method thereof. Background technique [0002] Dandelion (Taraxacum mongolicum Hand.-Mazz) is a perennial herb of the genus Taraxacum mongolicum in the family Asteraceae. Taraxacum officinade). [0003] Dandelion is native to Europe, and its distribution is very wide. There are more than 2,000 species in the world, and about 70 species and 1 variety in my country. At least 27 kinds of Chinese medicinal materials dandelion come from this genus, which is rich in resources. Traditional Chinese medicine believes that dandelion is "the key medicine for relieving heat and cooling blood", and "it is cheap but has great merit". Its taste is bitter, sweet, and cold in nature belongs to the liver and stomach meridians. It has the effects of clearing heat and detoxifying, reducing swelling and dispelling stagnation, diuresis and treat...

AI Technical Summary

Problems solved by technology

To overcome the deficiencies in the prior art, it is the purpose of the present invention to make a kind of dandelion tea that brews clear and transparent soup, tastes sweet, and does not lose its dandelion nutritional value.