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Sobering-up tea and making method thereof

A production method, technology of hangover tea, applied in tea extraction, etc., can solve problems such as headache and vomiting, and achieve the effect of relieving weakness of the spleen and stomach, fast onset of hangover, and fast hangover

Inactive Publication Date: 2019-05-14
HEZE HAINUO INTPROP SERVICES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At work, you have to drink alcohol on many occasions, and excessive drinking can cause symptoms such as headaches and vomiting, which is very uncomfortable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The hangover tea has the following raw materials in parts by weight: 15 parts of Pu'er tea, 20 parts of Hovenia dulcis, 35 parts of kudzu root, 6 parts of tangerine peel, 9 parts of white lentils, and 3 parts of honey.

[0021] The production method is as follows:

[0022] Step 1: Soak 20g Hovenia dulcis, 35g kudzu root, 6g tangerine peel, and 9g white lentils in 800ml water for 40 minutes, then boil for 30 minutes, and let stand;

[0023] Step 2: Put 15g of Pu'er tea into the container, take the supernatant at 85°C in step 1 and pour it into the container;

[0024] Step 3: When the temperature drops to 45°C, add 3g of honey while stirring, and the mixture is ready.

Embodiment 2

[0026] The hangover tea has the following raw materials in parts by weight: 15 parts of Pu'er tea, 20 parts of Hovenia dulcis, 35 parts of kudzu root, 6 parts of tangerine peel, 9 parts of white lentils, and 3 parts of honey.

[0027] The production method is as follows:

[0028] Step 1: Soak 20g Hovenia dulcis, 35g kudzu root, 6g tangerine peel, and 9g white lentils in 800ml water for 35 minutes, then boil for 25 minutes, and let stand;

[0029] Step 2: Put 15g of Pu'er tea into the container, take the supernatant at 80°C in step 1 and pour it into the container;

[0030] Step 3: When the temperature drops to 40°C, add 3g of honey while stirring, and the mixture is ready.

Embodiment 3

[0032] The hangover tea has the following raw materials in parts by weight: 15 parts of Pu'er tea, 20 parts of Hovenia dulcis, 35 parts of kudzu root, 6 parts of tangerine peel, 9 parts of white lentils, and 3 parts of honey.

[0033] The production method is as follows:

[0034] Step 1: Soak 20g Hovenia dulcis, 35g kudzu root, 6g tangerine peel, and 9g white lentils in 800ml water for 45 minutes, then boil for 35 minutes, and let stand;

[0035] Step 2: Put 15g of Pu'er tea into the container, take the supernatant at 90°C in step 1 and pour it into the container;

[0036] Step 3: When the temperature drops to 50°C, add 3g of honey while stirring, and the mixture is ready.

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PUM

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Abstract

The invention relates to a tea drink, in particular to a sobering-up tea and a making method thereof. The sobering-up tea is prepared from, by weight, 10-20 parts of tea leaves, 15-25 parts of semen hoveniae, 30-40 parts of radix puerariae, 5-7 parts of dried orange peel, 8-10 parts of white hyacinth beans and 1-5 parts of honey. According to the sobering-up tea and the making method thereof, thesemen hoveniae has the functions of removing toxins and inducing diuresis; the white hyacinth beans and the dried orange peel have the functions of relieving weakness of the spleen and the stomach andpreventing or arresting vomiting; the radix puerariae has the functions of restoring consciousness and refreshing a drinker, and takes the effect of dispelling the effects of alcohol quickly; Pu'er tea has the functions of helping to produce saliva and slake thirst, warming the stomach and sobering the drinker up; the honey is rich in glucose and fructose and can supply energy lost in vivo. The tea has a high speed of dispelling the effects of alcohol, also has the functions of protecting the liver and nourishing the stomach, achieves the effects of dispelling the effects of alcohol and sobering the drinker up before and after alcohol drinking, and is convenient to carry and easy to take.

Description

technical field [0001] The invention relates to a tea drink, in particular to a hangover tea and a preparation method thereof. Background technique [0002] Wine culture is an important part of Chinese food culture. Wine is one of the oldest foods for human beings, and its history almost begins with the history of human culture. Since the appearance of wine, as a kind of material culture, wine has various forms, and its development process is synchronized with the history of economic development. Wine is not only a kind of food, but also has spiritual and cultural value. As a kind of spiritual culture, it is reflected in many aspects such as social and political life, literature and art, and even people's life attitude and aesthetic taste. In this sense, drinking is not just drinking, it is also drinking culture. At work, you have to drink alcohol on many occasions, and excessive drinking can cause symptoms such as headaches and vomiting, which is very uncomfortable. Lon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
Inventor 朱玉
Owner HEZE HAINUO INTPROP SERVICES
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