Green tea sauce

Abstract

A green tea paste, comprising the following components in parts by weight: 4-5 g of green tea leaves, 800-1000 ml of water, 400-500 g of honey, and 4-5 g of sedum sanchi. The green tea sauce of the present invention has the advantages of antibacterial and antiseptic, and can be stored for a long time.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a green tea paste and a preparation method thereof. Background technique [0002] Green tea is made without fermentation, which retains the natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach of other teas. But the green tea on the market now stays in the bottled beverage stage of brewing with boiling water or ready-to-drink after opening the cover, which cannot satisfy people's demand for tea product diversification. [0003] At present, there are also some tea sauces made of tea leaves as the main raw material on the market. This method maintains the effects of the tea itself on reducing blood fat, refreshing...

AI Technical Summary

Problems solved by technology

However, the existing tea sauce is generally difficult to store for a long time. In order to be antibacterial and antiseptic, people often put it in the refrigerator to refrigerate, but the nutrition of the tea sauce will be lost after a long time, and the taste and taste will become worse.