Preparation process of Wanchu tea

Abstract

The invention relates to a preparation process of Wanchu tea. Comprising the following steps: preparing 1-3g of sandalwood, 50-80g of nutmeg, 20-30g of rhubarb (processed with wine), 5-10g of pericarpium citri reticulatae (processed), 3-15g of pogostemon cablin, 5-10g of mint, 3-5g of notopterygium root, 5-10g of bighead atractylodes rhizome (fried with soil), 10-20g of changium smyrnioides, 5-10g of poria cocos, 5-10g of white hyacinth bean (processed with ginger), 5-10g of rhizoma cyperi (processed with vinegar), 10-20g of rhizoma atractylodis, 10-20g of amomum cardamomum, 20-30g of mangnolia officinalis (processed with ginger), 5-10g of fructus aurantii (fried with bran), 5-8g of cinnamon and salted rhizoma alismatis. The preparation method comprises the following steps: respectively placing materials such as 3-5 g of radix peucedani, 5-8 g of radix peucedani and the like in appropriate containers for later use, adding 300-400 ml of clear water into the containers with the prepared materials, carrying out primary cleaning on the prepared materials, carrying out secondary washing on the prepared materials after the cleaning is finished, and drying by adopting a drying device after the cleaning is finished. According to the production process of the Wanying tea, automatic processing equipment is adopted for processing production, so that the production efficiency is effectively improved, meanwhile, the yield of the Wanying tea is improved, the production cost is reduced, and the quality and safety of the Wanying tea are guaranteed.

Description

technical field [0001] The invention relates to the technical field of Wanying tea, in particular to a production process of Wanying tea. Background technique [0002] Wanying tea is prepared from more than 30 kinds of authentic Chinese medicinal materials through traditional Chinese medicine preparation technology. It is brown granular or light reddish brown oblate block with uniform color. After soaking in water or decocting, the soup color is light reddish brown. It has a pure and clear sandalwood fragrance, no moldy smell and other peculiar smells, slightly bitter taste, strong aroma, sweet aftertaste, refreshing after drinking, and fresh feeling of intestines and stomach. [0003] According to the preparation process of Wanying Ganhe tea disclosed in the Chinese authorized patent CN102988872B, the invention carries out alcohol extraction of papaya in the prescription, analyzes the influencing factors of papaya total saponin extraction one by one, adopts orthogonal exper...