Bitterness-free gingko tea

Abstract

The invention relates to bitterness-free gingko tea. A preparation method of the bitterness-free gingko tea includes following steps: picking gingko leaves between pure brightness and beginning of summer; enabling the gingko leaves to pass water for cleaning, and naturally sun-drying; spraying an edible alkali powder solution; spraying onion powder and garlic powder, well stirring, and drying in adryer; spraying malt powder, stirring well, and drying in the dryer; spraying honeysuckle powder and murraya paniculata pollen, stirring well, cooling, and vacuum packaging to obtain the bitterness-free gingko tea. A multistage drying process is adopted to prepare the gingko leaves combined with the onion powder, the garlic powder, the honeysuckle powder and the murraya paniculata pollen into thebitterness-free gingko tea, the bitterness-free gingko tea is simple in process, convenient to prepare and low in cost, fragrance, color, leaf shape and taste of the gingko tea are ensured, and the gingko tea has efficacy of killing bacteria, preventing and treating cold, opening chest to smooth qi and tonifying stomach.

Description

technical field [0001] The invention relates to a preparation process of non-bitter ginkgo tea. Background technique [0002] Ginkgo biloba is the leaf of Ginkgo biloba, a plant of the Ginkgo family. Ginkgo biloba is sweet, bitter and astringent in nature, beneficial to the heart and lungs, reducing dampness and relieving diarrhea. "Chinese Medicine Chronicle" records that it can "contract lung qi, relieve asthma and cough, and stop turbidity". According to modern pharmacological research, ginkgo biloba has a wide range of effects on the human body. In particular, the research on using ginkgo leaves to make health teas is the most important. Most of these ginkgo leaf health teas add Chinese herbal medicine ingredients to the ginkgo leaves to achieve health effects. Efficacy is not fully utilized. In addition, most traditional teas are roasted. After roasting, the color of the tea leaves turns yellow, which is prone to defects such as broken stems, fragments, and exposed t...

AI Technical Summary

Problems solved by technology

[0003] In order to solve the deficiencies in the prior art, such as the low efficiency utilization rate of ginkgo leaves and the great influence of frying on the color and shape of tea leaves, the present invention provides a kind of non-bitter ginkgo tea, which has simple process, convenient production, low cost, and can ensure Ginkgo biloba color and leaf shape