Green citrus tea and preparation method thereof

Abstract

The invention discloses green citrus tea and a preparation method thereof, and relates to the green citrus tea. The green citrus tea adopts ingredients, including herba of suaeda glauca Bunge, immature green citrus, herba menthae, flos rosae and sweet stevia, has the efficacies on eliminating fatigue, strengthening the spleen and stomach, losing weight and nourishing skin, also has obvious healthcare functions of reducing blood fat, reducing blood pressure and reducing blood glucose, and is an ideal beverage for people suffering from hypertension, hyperlipidemia and hyperglycemia. All ingredients are mutually cooperated and accelerated, and therefore, ingredients and efficacies, which are beneficial to human bodies, are greatly improved. In the preparation method for the green citrus tea,through an auxiliary device for adding tea in the green citrus, different categories of teas can be quickly added into the immature green citrus, the time of a working procedure of adding is shortened, the damage of an immature green citrus shell is avoided, and the preparation method is suitable for the batch production and processing of the tea.

Description

technical field [0001] The invention relates to a kind of tea, in particular to a green orange tea and a preparation method thereof. Background technique [0002] Traditional Chinese medicine believes that the citrus peel is rich in volatile oils such as limonene, fruit acids, flavonoids and other substances. Green peel and orange peel have the effects of regulating liver qi, pharyngitis, eliminating accumulation and stagnation, and protecting cardiovascular. Drinking can improve chronic pharyngitis and resist haze , has the effect of unobstructed breathing on rhinitis and cold and stuffy nose. Appropriate drinking can improve physical symptoms such as chronic pharyngitis, cold and stuffy nose, stagnation of liver qi, indigestion, etc., and can promote the good effect of reducing phlegm, soothing the liver and moistening the lungs; drinking Xiaoqing The tea wrapped in mandarin oranges is rich in high nutritional value. Frequent drinking of this kind of tea can bring great be...

AI Technical Summary

Problems solved by technology

[0003] However, due to the relatively small shell of the small green mandarin orange, there are small openings on the top and bottom of the shell. When adding tea to the shell, most of them are manually pinched and added a small amount of tea by hand. There are many types of tea, and the adding process is very cumbersome. The crushed and granular tea leaves in the green mandarin oranges are easy to leak out of the shell during the brewing process. In addition, the traditional filling process of filling by hand can easily cause damage to the opening of the small green mandarin orange shells. Batching tea leaves is not only slow in production but also time-consuming and laborious; currently there is no auxiliary equipment that can quickly add different types of tea to the shell of the citrus, and there is an urgent need for a batch production that can add tea to the citrus. Auxiliary equipment that is fast and does not cause damage to the small green orange

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