Preparation method of tea for protecting liver and tonifying qi

Abstract

The invention relates to a preparation method of tea for protecting liver and tonifying qi. Comprising the following components in percentage by weight: 2%-10% of ginseng, 10%-20% of honeysuckle, 5%-15% of lysimachia christinae hance, 5%-15% of astragalus membranaceus, 5%-15% of rhizoma smilacis glabrae, 5%-15% of oriental wormwood, 5%-15% of herba lycopi, 2%-10% of lucid ganoderma, 5%-15% of exocarpium citri rubrum, 5%-15% of salvia miltiorrhiza and 5%-15% of dandelion. The preparation method comprises the following steps: taking the raw materials in a weight percentage range, and cleaning the raw materials in advance to remove silt and impurities attached to the surfaces; naturally airing the cleaned raw materials under the condition of 25-35 DEG C until the water content of the raw materials reaches 10-15%; and cutting the raw materials into the thickness of 0.3-1mm by using a slicing machine. Putting the raw materials into a baking oven, and carrying out primary baking for 1 hour under the condition of 40-45 DEG C so as to remove water on the surface layers of the raw materials; after the primary baking, raising the temperature to 60-70 DEG C, and continuously baking for 30-40 minutes, so that the moisture in the raw materials is further evaporated, and meanwhile, the fragrance and the medicine fragrance of the tea leaves are excited.

Description

Technical Field

[0001] The invention relates to a preparation method of liver-protecting and qi-invigorating tea. Background Art

[0002] Although the current preparation methods for liver-protecting and qi-invigorating tea have achieved certain results based on the theory of traditional Chinese medicine, there are still some shortcomings and drawbacks, especially in terms of process flow, ingredient ratio, quality control, etc., which need further improvement and optimization. First of all, the formula of liver-protecting and qi-invigorating tea usually combines a variety of Chinese medicinal materials. Although these medicinal materials have the effects of protecting the liver, invigorating qi, clearing away heat and detoxifying, there are potential problems in the ratio. On the one hand, the medicinal properties of different herbal medicinal materials vary greatly, and the optimal extraction time and temperature of the medicinal materials are also different. Therefore, simple mixing may lead to imbalance or weakening of the efficacy. On the other hand, some medicinal materials have stronger pharmacological effects. If the optimal ratio of each ingredient is not accurately grasped, it may affect the consumer experience and even cause minor side effects. For example, excessive use of some tonic medicinal materials such as ginseng and ganoderma lucidum may lead to inability to be supplemented, while excessive use of heat-clearing and detoxifying medicinal materials such as honeysuckle may cause discomfort to people with cold constitution. Therefore, how to reasonably adjust the proportion of various medicinal materials while ensuring the efficacy is still a difficult point in the formula. Secondly, in terms of process treatment, although the multiple steps of baking, rolling and drying involved in the current preparation method are basically effective, the process flow is relatively complicated, and there are problems of low production efficiency and unstable product quality. For example, in the process of step-by-step baking, although different temperature stages are adopted to evaporate water and stimulate the aroma of medicine, different medicinal materials have different tolerance to temperature. Too high temperature can easily cause certain components to volatilize or fail, and too low temperature cannot fully stimulate the aroma and efficacy of medicinal materials. Although the existing process takes into account the characteristics of various medicinal materials as much as possible through temperature control at different stages, it is still possible that the effective ingredients of some medicinal materials will be lost due to improper temperature control. Especially in the traditional baking method, the manual baking process is easily affected by human experience, resulting in inconsistent temperature and time control, which ultimately affects the overall quality of tea.

[0003] In addition, in the step of kneading and forming, the combination of manual kneading and mechanical kneading has certain disadvantages in actual operation. Manual kneading depends on the experience and skills of the operator. If the operator operates improperly or the force is uneven, it may cause different degrees of breakage of some medicinal materials, thereby affecting the shape and aroma release of the tea. Although mechanical kneading improves production efficiency, excessive use of mechanical kneading may cause damage to the cell structure of the medicinal materials, especially for more fragile flower and herbal medicinal materials. Mechanized operation may cause excessive loss of effective ingredients or loss of original flavor. In addition, during the mechanical kneading process, moisture control of medicinal materials is also a difficult point. Too dry or too wet may affect the effect of kneading. In order to achieve the best kneading effect, it is usually necessary to spray water appropriately to adjust the humidity, but this operation is difficult and easily leads to uneven moisture absorption of medicinal materials.

[0004] Furthermore, although air drying and secondary low-temperature baking steps can further reduce the moisture content of medicinal materials and extend the shelf life of tea leaves, in actual production, the efficiency of air drying is low and is easily affected by the external environment. Especially under humid climate conditions, insufficient air drying of medicinal materials will directly affect the subsequent low-temperature baking effect, and may even cause the finished tea to become damp or moldy. In addition, the temperature and time of low-temperature baking are difficult to accurately control. If the time is too long or the temperature is too high, the effective ingredients of the medicinal materials will be destroyed. Otherwise, the moisture in the medicinal materials cannot be completely evaporated, affecting the shelf life. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing liver-protecting and qi-invigorating tea, thereby solving some of the drawbacks and deficiencies pointed out in the background technology.

[0006] The present invention solves the above-mentioned technical problems by adopting the following technical solution: comprising the following components in the following weight percentage ranges:

[0007] Ginseng: 2%-10%, honeysuckle: 10%-20%, desmodium: 5%-15%, astragalus: 5%-15%, smilax: 5%-15%, capillaris: 5%-15%, zedoaria: 5%-15%, ganoderma: 2%-10%, tangerine peel: 5%-15%, salvia miltiorrhiza: 5%-15%, dandelion: 5%-15%.

[0008] Further, the method comprises:

[0009] a. Raw material pretreatment:

[0010] i. Take each raw material within the weight percentage range and wash it first to remove the sand and impurities attached to the surface;

[0011] ii. The washed raw materials are naturally dried at 25°C to 35°C until the moisture content of the raw materials reaches 10% to 15%;

[0012] iii. Use a slicer to cut each raw material into a thickness of 0.3 mm to 1 mm.

[0013] Further, the method comprises:

[0014] b.Grade-by-step baking process:

[0015] i. Place the raw materials in a baking oven and perform preliminary baking at 40°C to 45°C for 1 hour to remove moisture from the surface of the raw materials;

[0016] ii. After the initial baking, the temperature is raised to 60°C to 70°C and the baking is continued for 30 to 40 minutes to further evaporate the moisture in the raw materials and stimulate the aroma of the tea leaves and the aroma of the medicine;

[0017] iii. In the final stage, the temperature is quickly raised to 80°C to 90°C and quickly baked for 10 to 15 minutes to fix the aroma and active ingredients of the herbal raw materials;

[0018] c. Manual and mechanical kneading and forming:

[0019] i. The baked herbal raw materials are kneaded by a combination of manual and mechanical methods. The first step is to knead manually for 10 to 15 minutes to form a preliminary shape;

[0020] ii. Then mechanically roll the tea leaves using a traditional tea rolling machine for 20 to 30 minutes at a force of 5 to 10 Newtons;

[0021] iii. During the kneading process, a small amount of pure water can be sprayed appropriately and the humidity can be controlled at 30% to 35%.

[0022] Further, the method comprises:

[0023] e. Air drying and secondary low temperature baking:

[0024] i. The rolled tea leaves are placed on a drying rack and air-dried in a natural environment for 4 to 6 hours;

[0025] ii. After air drying, the tea leaves are placed at 50°C to 60°C for secondary low-temperature baking for 20 to 30 minutes, and the moisture content of the tea leaves is finally controlled between 5% and 8%;

[0026] f. Mixing and homogenization:

[0027] i. The herbal raw materials were mixed according to the ratio range, using a low-speed mixer at 60 rpm for 30 to 40 minutes;

[0028] ii. Through homogenization after mixing, the different ingredients of herbs are fully integrated into the overall formula to form aroma and taste characteristics.

[0029] Furthermore, the temperature increase rate in the step-by-step baking step is 2°C to 5°C per minute; the kneading step adopts a combination of manual and mechanical methods, the manual kneading time is controlled at 10 to 15 minutes, and the mechanical kneading time is controlled at 20 to 30 minutes.

[0030] Furthermore, in the air-drying and secondary low-temperature baking steps, the air-drying time is controlled at 4 to 6 hours, the secondary low-temperature baking temperature is 50°C to 60°C, and the duration is 20 to 30 minutes; in the mixing and homogenization step, the stirring speed is controlled at 60 rpm, and the stirring time is controlled at 30 to 40 minutes.

[0031] The preparation method of the liver-protecting and qi-invigorating tea of ​​the present invention has the following beneficial effects:

[0032] Combining a variety of herbal medicines, such as ginseng, astragalus, wormwood, ganoderma, salvia miltiorrhiza, etc., these medicines have the recognized effects of protecting the liver, invigorating qi, clearing away heat and detoxifying, and regulating qi and blood. Through scientific proportions and fine processing technology, the active ingredients in the tea can be better released and absorbed, thereby significantly improving liver function, regulating the circulation of qi and blood in the body, and playing a health care and preventive role.

[0033] Through the step-by-step baking process, baking is carried out at different temperature ranges to effectively stimulate the aroma of the tea materials, and at the same time, by gradually increasing the temperature, the effective ingredients of the herbal medicines are retained to the maximum extent. Especially in the high-temperature rapid baking stage, the active ingredients of the medicinal materials are fixed, making them less likely to be lost during subsequent storage and use.

[0034] After meticulous processing steps, especially the combination of manual and mechanical rolling, the tea leaves have a unique aroma and taste. Appropriate spraying of pure water during the rolling process maintains the flexibility of the medicinal materials, without losing the aroma and enhancing the smoothness of the taste. Coupled with the steps of low-temperature air drying and secondary low-temperature baking, the tea leaves finally present a mellow taste and rich herbal fragrance. DETAILED DESCRIPTION

[0035] The specific implementation modes of the present invention are described in detail below.

[0036] Embodiment 1:

[0037] Make a batch of tea with a total weight of 1000 grams. In this case, the following ingredients are mixed:

[0038] Ginseng (5%): 50g

[0039] Honeysuckle (15%): 150g

[0040] Desmodium sibiricum (10%): 100g

[0041] Astragalus (10%): 100 g

[0042] Smilax glabra (10%): 100g

[0043] Artemisia capillaris (10%): 100 g

[0044] Zedoaria (10%): 100 g

[0045] Lingzhi (5%): 50g

[0046] Tangerine peel (10%): 100g

[0047] Salvia miltiorrhiza (10%): 100g

[0048] Dandelion (10%): 100 g

[0049] This formula not only improves the liver protection effect, but also ensures the coordination of the active ingredients of each herb when drinking; Specific operation process:

[0050] 1. Raw material pretreatment

[0051] 1. Raw material weighing: According to the above formula ratio, use a precision electronic scale to weigh each ingredient separately to ensure that the weight of each raw material is accurate. After weighing, get 50 grams of ginseng, 150 grams of honeysuckle, 100 grams of money grass, 100 grams of astragalus, 100 grams of smilax glabra, 100 grams of wormwood, 100 grams of zelan, 50 grams of ganoderma lucidum, 100 grams of tangerine peel, 100 grams of salvia miltiorrhiza and 100 grams of dandelion, with a total weight of 1000 grams.

[0052] 2. Washing: Put all the raw materials into clean water and wash them thoroughly to remove the sand and impurities attached to the surface. For herbal medicines with fragile textures such as honeysuckle and ganoderma lucidum, the washing time can be shortened appropriately to avoid soaking for a long time to prevent the loss of ingredients.

[0053] 3. Drying: Spread the cleaned herbs evenly, place them on a clean drying rack, and dry them naturally at a temperature of 25°C to 35°C. The drying time generally takes several hours until the moisture content of the raw materials reaches 10% to 15%. This step is to prevent the moisture in the raw materials from excessively affecting the quality of the raw materials in subsequent processing.

[0054] 4. Slicing: Use a special slicer to slice the dried herbs into slices of 0.3mm to 1mm. This operation step ensures that the herbs can be evenly heated during the subsequent baking and rolling process, and is also conducive to the formation of the final shape of the tea.

[0055] 2. Step-by-step baking process

[0056] 1. Preliminary baking: Place the processed herbal raw materials in a special baking oven, control the temperature at 40℃ to 45℃, and perform preliminary baking for 1 hour. The main purpose of this stage is to remove moisture from the surface of the herbal medicinal materials and lay the foundation for the subsequent secondary baking. Within this temperature range, not only can the active ingredients of the raw materials be effectively retained, but also their aroma can be prevented from volatilizing.

[0057] 2. Secondary baking: After the initial baking, continue to increase the temperature of the baking oven to 60℃ to 70℃, and bake the herbal raw materials for a second time, with the time controlled at 30 to 40 minutes. This stage of baking will not only further evaporate the moisture in the herbs, but also release the volatile aroma in the herbs, enhancing the aroma and taste of the tea. In particular, herbs such as honeysuckle and tangerine peel can release a rich aroma at this stage.

[0058] 3. Final baking: After the second baking is completed, quickly raise the temperature of the baking oven to 80℃ to 90℃ for 10 to 15 minutes of rapid baking. The high temperature treatment at this stage helps to fix the aroma and active ingredients of the herbal medicine, while making the overall aroma of the tea more lasting and the taste more mellow.

[0059] 3. Manual and mechanical kneading

[0060] 1. Hand-kneading: After baking, the herbs are hand-kneaded while they are still hot. The kneading time is controlled at 10 to 15 minutes. During the kneading process, the cell walls of the herbs are gently broken to release more aroma. Although hand-kneading is time-consuming, it plays an important role in ensuring that the herbs maintain their natural shape and aroma.

[0061] 2. Mechanical kneading: In addition to manual kneading, the herbal raw materials are put into a traditional tea kneading machine for mechanical kneading. The mechanical kneading time is controlled between 20 and 30 minutes, and the kneading force is controlled between 5 and 10 Newtons. During this process, a small amount of pure water can be sprayed to keep the humidity at 30% to 35%, which can prevent the raw materials from becoming too dry during the kneading process and make the raw materials easier to shape.

[0062] 4. Air drying and secondary low temperature baking

[0063] 1. Air drying: The rolled herbal materials are evenly spread on the drying rack and placed in a naturally ventilated environment to air dry for 4 to 6 hours. This air drying process helps to remove excess moisture while retaining the natural aroma of the herbal medicine.

[0064] 2. Second low-temperature baking: The air-dried raw materials are baked for the second time at a temperature of 50°C to 60°C for 20 to 30 minutes. This low-temperature baking step will eventually control the moisture content of the tea leaves to between 5% and 8%, ensuring that they have good storage performance and that the tea leaves taste drier and fresher.

[0065] 5. Mixing and homogenization

[0066] 1. Mixing: All the roasted and rolled herbs are weighed accurately according to the formula ratio, and after confirming the weight again, they are poured into a large mixer for mixing. The mixer speed is set to 60 rpm and the mixing time is 30 to 40 minutes. During the mixing process, ensure that each herb is evenly distributed, so that each portion of the final product has a consistent medicinal effect and taste.

[0067] 2. Homogenization: After mixing, the aroma and taste of different medicinal materials are completely integrated through homogenization. The homogenization process can make the tea show a richer layered feeling when brewing, and the efficacy of the medicinal materials can be more evenly exerted.

[0068] The liver-protecting and qi-invigorating tea prepared through the above steps has the following characteristics:

[0069] 1. Significant liver-protecting and qi-invigorating effects: The tea contains ginseng, astragalus, smilax glabra and capillaris, which have the effects of invigorating qi, protecting liver, detoxifying and nourishing liver. In particular, the combination of ginseng and astragalus helps to enhance immunity and promote liver cell regeneration.

[0070] 2. The active ingredients of medicinal materials are retained: The step-by-step baking process allows the herbal materials to gradually release and retain their respective active ingredients at different temperatures, ensuring that the medicinal effects of the tea are not lost.

[0071] 3. Rich taste and aroma: The addition of ingredients such as honeysuckle and tangerine peel gives the tea a fresh and sweet taste. At the same time, during the rolling and baking process, the aroma of the medicinal materials is stimulated, and the tea has a strong herbal aroma.

[0072] 4. Excellent long-term storage performance: The final moisture content of the tea is controlled at 5% to 8%. After multiple baking and air-drying processes, it has good storage performance, is not easy to mold and deteriorate, and can be stored for a long time.

[0073] Embodiment 2:

[0074] 1. Raw material formula

[0075] According to the requirements, the formula of liver-protecting and qi-invigorating tea is as follows (unit: grams):

[0076] Ginseng: 80g (8%)

[0077] Honeysuckle: 150g (15%)

[0078] Desmodium: 100 g (10%)

[0079] Astragalus: 120 g (12%)

[0080] Smilax glabra: 100g (10%)

[0081] Artemisia capillaris: 80 g (8%)

[0082] Zedoaria: 70 g (7%)

[0083] Lingzhi: 50g (5%)

[0084] Tangerine peel: 100g (10%)

[0085] Salvia miltiorrhiza: 100g (10%)

[0086] Dandelion: 50 g (5%)

[0087] A total of 1000 grams of raw materials. This formula is designed according to the needs of liver protection and qi invigoration, and the ratio is scientific and reasonable.

[0088] 2. Preparation process

[0089] 1. Raw material pretreatment

[0090] The pretreatment stage ensures that all raw materials are in optimal condition and meet the requirements of subsequent processes.

[0091] (1) Raw material selection and cleaning

[0092] Before preparation, we must first ensure that the quality of each raw material meets the requirements. The selected raw materials such as ginseng, honeysuckle, and moneywort must be the freshest and undamaged. All raw materials must be strictly screened to remove impurities, diseased and moldy parts.

[0093] The cleaning process is as follows: Root and tuber materials such as ginseng, astragalus, ganoderma lucidum, and wild smilax glabra:

[0094] These raw materials have a lot of dirt on the surface and need to be thoroughly rinsed in running water. When washing, use a soft brush to gently scrub to ensure that the dirt and impurities on the surface are completely removed. After washing, place in a drainer to drain thoroughly.

[0095] Raw materials of leaves and flowers such as honeysuckle, money grass, and zelan:

[0096] These raw materials are relatively fragile, so use soft water to wash gently. Especially honeysuckle, which has a fragile texture, avoid using strong water to wash it. After washing, it needs to be drained naturally, and it is not allowed to be wiped with a cloth after washing to avoid damaging its surface structure.

[0097] All washed raw materials are naturally dried at 25℃ to 35℃. During the drying process, the medicinal materials should be laid flat on a clean ventilated grid, and avoid stacking to avoid affecting the drying effect. It is best to dry the raw materials until the moisture content reaches 10% to 15%, which generally takes 4 to 8 hours, depending on the humidity and temperature changes of the day.

[0098] (2) Slicing

[0099] After the raw materials are dried, they need to be sliced. Different slicing tools are used for different raw materials, as follows:

[0100] Roots and tubers such as ginseng, astragalus, smilax glabra, and ganoderma lucidum:

[0101] Use a dedicated Chinese herbal medicine slicer to cut it into thin slices of 0.3 mm to 1 mm. Since these raw materials are hard, the cutting speed and strength of the equipment need to be adjusted when slicing to avoid cutting too thick or too thin. If the slices are too thick, it will affect the uniformity of subsequent baking, and if they are too thin, they may burn during baking.

[0102] Leaves of honeysuckle, money grass, artemisia capillaris, etc.:

[0103] Since the leaves are thin and have a low water content, they do not need to be over-cut. They only need to be simply trimmed to ensure that they are not easily damaged during subsequent processing.

[0104] The sliced ​​medicinal materials need to be evenly spread in a dry container to avoid sticking to each other.

[0105] 2. Step-by-step baking process

[0106] The baking step plays a decisive role in maintaining the flavor and active ingredients of tea. This baking is divided into three stages, the purpose of which is to gradually remove the moisture in the medicinal materials and stimulate the aroma of the medicine and tea through the gradual increase of different temperatures.

[0107] (1) Preliminary baking

[0108] Baking temperature: 40℃ to 45℃

[0109] Baking time: 1 hour

[0110] The sliced ​​herbs are placed in a baking oven at a temperature of 40°C to 45°C. Preliminary baking is performed at this temperature for 1 hour. This stage is mainly to remove moisture from the surface of the herbs. Due to the low temperature, the internal structure of the herbs will not change significantly and remain relatively stable.

[0111] To ensure uniform baking, the herbs in the baking oven should be spread evenly without stacking, and the thickness should be controlled below 3 cm. In addition, during the baking process, the herbs need to be turned over every 15 minutes to ensure uniform heating. This step can initially remove the surface moisture of the herbs to prevent the herbs from being damaged by excessive moisture during subsequent high-temperature baking.

[0112] (2) Mid-term baking

[0113] Baking temperature: 60℃ to 70℃

[0114] Bake time: 30 to 40 minutes

[0115] After the initial baking is completed, the temperature of the baking oven needs to be gradually increased to 60℃ to 70℃ and continue baking for 30 to 40 minutes. At this stage, the moisture inside the medicinal materials evaporates further and the aroma of the herbs is gradually released. At this time, special attention should be paid to the gradual increase rate of temperature, usually 2℃ to 5℃ per minute, to ensure that the medicinal materials will not be burned or lose their efficacy due to the sudden temperature rise.

[0116] The herbs need to be turned over every 10 minutes to allow them to be heated evenly. During this process, you can smell the unique aroma of the herbs, indicating that the herbal ingredients are gradually being released.

[0117] (3) Final baking

[0118] Baking temperature: 80℃ to 90℃

[0119] Bake time: 10 to 15 minutes

[0120] After the intermediate baking, the final high-temperature rapid baking is carried out. The baking oven temperature is quickly raised to 80℃ to 90℃, and rapid baking is carried out for 10 to 15 minutes. The main purpose of this stage is to fix the aroma and active ingredients of the medicinal materials, while ensuring that the medicinal materials are thoroughly dried and reach the ideal moisture content.

[0121] When baking at high temperature, special attention should be paid to time control. 10 to 15 minutes is the best time. If the baking time is too long, the medicinal materials may lose some of their active ingredients or produce a burnt smell due to overheating. The final baking process will bring a rich aroma to the tea, while ensuring that the ingredients are not prone to quality changes during subsequent storage.

[0122] 3. Rolling and forming

[0123] The rolling process aims to release the aroma and efficacy of the herbs by rolling them, making them more compact and beautiful, while enhancing the overall flavor of the tea. This process is divided into two parts: manual rolling and mechanical rolling:

[0124] (1) Manual kneading

[0125] Kneading time: 10 to 15 minutes

[0126] Hand-rolling is an indispensable step in the tea-making process, especially in traditional tea making, where it plays an irreplaceable role. When the herbs are still slightly hot after baking, hand-rolling helps to initially shape the herbs. When rolling, the operator gently rubs the herbs with both hands with moderate force to initially destroy the surface cells of the herbs and release the herbal aroma. The rolling time is controlled at 10 to 15 minutes.

[0127] Skill:

[0128] Pay attention to the uniformity of force when kneading, especially for leaf herbs, to avoid excessive force that may cause the herbs to break. During the operation, you can gently pull the fibers of the herbs to make them filamentous, which will enhance the texture of the finished product.

[0129] (2) Mechanical twisting

[0130] Mechanical kneading time: 20 to 30 minutes

[0131] Twisting force: 5 to 10 Newtons

[0132] After manual kneading, the tea rolling machine is used for mechanical kneading. Mechanical kneading can further deepen the kneading effect of the medicinal materials, enhance the release of herbal aroma, and make the shape of the medicinal materials more uniform and beautiful. The kneading force is controlled between 5 and 10 Newtons to ensure that the medicinal materials are fully broken without losing their shape due to excessive kneading.

[0133] During the mechanical kneading process, the humidity of the medicinal materials must still be maintained at 30% to 35%. If the medicinal materials are too dry, a small amount of pure water can be sprayed appropriately to ensure the kneading effect and the flexibility of the medicinal materials. The mechanical kneading time is 20 to 30 minutes. The operator needs to monitor the kneading process at all times to avoid excessive kneading that may cause the medicinal materials to break or lose their aroma.

[0134] 4. Air drying and secondary low temperature baking

[0135] The shape of the medicinal materials after rolling and twisting has been basically determined, but in order to ensure that the moisture inside the medicinal materials is completely evaporated and the tea does not become moldy and deteriorate during storage, it still needs to be air-dried and baked again.

[0136] (1) Air drying

[0137] Air drying time: 4 to 6 hours

[0138] The rolled and shaped herbs need to be air-dried in a naturally ventilated environment for 4 to 6 hours. The main purpose of air-drying is to evaporate the moisture absorbed by the herbs during the rolling process and further consolidate their shape. During the air-drying process, the herbs should be laid flat on the drying rack to avoid overlapping. The air-drying environment should be well ventilated, the temperature should be controlled between 25℃ and 30℃, and the humidity should not be too high.

[0139] After air drying, the moisture content of the medicinal materials is close to the ideal state, and then a second low-temperature baking is carried out.

[0140] (2) Second low temperature baking

[0141] Baking temperature: 50℃ to 60℃

[0142] Bake time: 20 to 30 minutes

[0143] After air drying, the medicinal materials still need to be baked at low temperature to ensure that their moisture content is controlled between 5% and 8%. The baking temperature at this time is relatively low, controlled between 50°C and 60°C, and the baking time is 20 to 30 minutes.

[0144] The purpose of the second low-temperature baking is to completely evaporate the moisture inside the medicinal materials while maintaining the original aroma and active ingredients of the medicinal materials. By slowly baking at low temperature, the medicinal materials can maintain their original herbal flavor and help to increase the shelf life of the tea.

[0145] 5. Mixing and homogenization

[0146] (1) Mixing

[0147] The air-dried and twice-baked herbs are mixed according to the formula ratio. At this point, the texture of the herbs is basically stable and the aroma is fully stimulated. Weigh the various herbal raw materials according to the predetermined ratio and put them into the mixer.

[0148] (2) Homogenization

[0149] Use a low-speed mixer to mix, with the stirring speed controlled at 60 rpm and the stirring time for 30 to 40 minutes. The purpose of homogenization is to fully mix the ingredients so that the flavor and medicinal effect of the tea are evenly distributed. When stirring, be careful not to stir too fast to prevent the medicinal materials from excessive collision and breakage.

[0150] After homogenization, the preparation process of the liver-protecting and qi-invigorating tea is basically completed.

[0151] 3. Finished product testing and packaging

[0152] The mixed liver-protecting and qi-invigorating tea should be tested as follows:

[0153] Moisture content testing: Ensure that the moisture content of the final product is between 5% and 8%.

[0154] Appearance inspection: The finished product should have uniform appearance, natural color, and no obvious debris.

[0155] Aroma test: The finished tea should have a strong herbal aroma, and the unique aroma of the medicinal materials should be clearly discernible.

[0156] When packaging, you need to choose tea packaging bags or cans with good sealing properties to ensure that the tea will not get damp and deteriorate during storage.

[0157] Through precise proportions and multiple processes such as step-by-step baking and rolling, the liver-protecting and qi-invigorating tea produced not only has ideal medicinal effects, but also performs well in taste and aroma. This preparation process not only retains the essence of traditional tea-making technology, but also combines modern technical means, making the production of tea more scientific and standardized.

[0158] The above shows and describes the basic principles, main features and advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments, and the above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for preparing liver-protecting and qi-invigorating tea, Features: The composition includes the following weight percentage ranges: Ginseng: 2%-10%, honeysuckle: 10%-20%, desmodium: 5%-15%, astragalus: 5%-15%, smilax: 5%-15%, capillaris: 5%-15%, zedoaria: 5%-15%, ganoderma: 2%-10%, tangerine peel: 5%-15%, salvia miltiorrhiza: 5%-15%, dandelion: 5%-15%.

2. The preparation method of the liver-protecting and qi-invigorating tea according to claim 1, It is characterized in that The method comprises: a. Raw material pretreatment: i. Take each raw material within the weight percentage range and wash it first to remove the sand and impurities attached to the surface; ii. The washed raw materials are naturally dried at 25°C to 35°C until the moisture content of the raw materials reaches 10% to 15%; iii. Use a slicer to cut each raw material into a thickness of 0.3 mm to 1 mm.

3. The preparation method of the liver-protecting and qi-invigorating tea according to claim 1, It is characterized in that The method comprises: b.Gradually baking process: i. Place the raw materials in a baking oven and perform preliminary baking at 40°C to 45°C for 1 hour to remove moisture from the surface of the raw materials; ii. After the initial baking, the temperature is raised to 60°C to 70°C and the baking is continued for 30 to 40 minutes to further evaporate the moisture in the raw materials and stimulate the aroma of the tea leaves and the aroma of the medicine; iii. In the final stage, the temperature is quickly raised to 80°C to 90°C and quickly baked for 10 to 15 minutes to fix the aroma and active ingredients of the herbal raw materials; c. Manual and mechanical kneading and forming: i. The baked herbal raw materials are kneaded by a combination of manual and mechanical methods. The first step is to knead manually for 10 to 15 minutes to form a preliminary shape; ii. Then mechanically roll the tea leaves using a traditional tea rolling machine for 20 to 30 minutes at a force of 5 to 10 Newtons; iii. During the kneading process, a small amount of pure water can be sprayed appropriately and the humidity can be controlled at 30% to 35%.

4. The preparation method of the liver-protecting and qi-invigorating tea according to claim 1, It is characterized in that The method comprises: e. Air drying and secondary low temperature baking: i. The rolled tea leaves are placed on a drying rack and air-dried in a natural environment for 4 to 6 hours; ii. After air drying, the tea leaves are placed in a secondary low-temperature baking condition at 50°C to 60°C for 20 to 30 minutes, and the moisture content of the tea leaves is finally controlled between 5% and 8%; f. Mixing and homogenization: i. The herbal raw materials were mixed according to the ratio range, using a low-speed mixer at 60 rpm for 30 to 40 minutes; ii. Through homogenization after mixing, the different ingredients of herbs are fully integrated into the overall formula to form aroma and taste characteristics.

5. The preparation method of the liver-protecting and qi-invigorating tea according to claim 3, It is characterized in that The temperature increase rate in the step-by-step baking step is 2°C to 5°C per minute; the kneading step adopts a combination of manual and mechanical methods, the manual kneading time is controlled at 10 to 15 minutes, and the mechanical kneading time is controlled at 20 to 30 minutes.

6. The preparation method of the liver-protecting and qi-invigorating tea according to claim 4, It is characterized in that In the air-drying and secondary low-temperature baking steps, the air-drying time is controlled at 4 to 6 hours, the secondary low-temperature baking temperature is 50° C. to 60° C., and the duration is 20 to 30 minutes; in the mixing and homogenization step, the stirring speed is controlled at 60 rpm and the stirring time is controlled at 30 to 40 minutes.