Medicinal and edible seasoning tea and preparation method thereof

Abstract

The invention relates to the technical field of biology, and discloses medicinal and edible seasoning tea and a preparation method thereof. Comprising the following raw materials: ginseng, poria cocos, spina date seed, cassia twig, liquorice, parched white peony root, dried ginger, schisandra chinensis, poria cocos, codonopsis pilosula, fried almond, cinnamon, radix polygoni multiflori preparata, divaricate saposhnikovia root, notopterygium root, rhizoma alismatis, cortex moutan, radix rehmanniae, Chinese yam, attached meat, radix ophiopogonis, fructus amomi, clove, astragalus membranaceus, mangnolia officinalis, angelica sinensis, ligusticum wallichii, fried rhizoma atractylodis macrocephalae, rhizoma atractylodis, myristica fragrans, elecampane, agilawood, lignum dalbergiae odoriferae, fructus jujubae coked medicated leaven, tangerine peel, rhodobryum roseum and Pu'er sunned tea. The preparation method comprises the following steps: decocting the raw materials into decoction, and decocting with a decocting machine; the decocted traditional Chinese medicine soup is sprayed on the prepared Pu'er sunned tea in batches, turning is conducted, and a batch of traditional Chinese medicine soup is added during turning every time; then, a steel basin is used for nest heap fermentation, and fermentation is continued until the temperature does not rise any more; repeating until the tea leaves are fermented; and shaping the fermented tea leaves, drying, and finally packaging to obtain the tea cake.

Description

Technical Field

[0001] The invention relates to the technical field of tea processing, in particular to a medicinal and edible flavored tea and a preparation method thereof. Background Art

[0002] The concept of medicine and food homology refers to the fact that certain substances can be used as medicines and eaten as food. These substances can not only regulate the physiological state of the human body, but also have certain effects in preventing and treating diseases. In recent years, with the improvement of people's health awareness and combined with the theory of traditional Chinese medicine, medicine and food homology products have received widespread attention and recognition in the market.

[0003] Tea, as a traditional healthy drink, has been widely used by people since ancient times. Pu'er tea, in particular, has been favored by consumers for its unique fermentation process and health benefits. Combining Chinese medicinal materials with Pu'er sun-dried green tea, through fermentation and special processing, to prepare a medicinal and edible flavored tea that has both the health care function of Chinese medicine and the flavor of tea is a new product development direction. Summary of the invention

[0004] In view of this, the present invention proposes a medicine-food homology flavored tea and a preparation method thereof, aiming to solve the problem of the lack of flavored tea that meets the concept of medicine-food homology in the current technology.

[0005] In one aspect, the present invention provides a medicinal and edible flavored tea, comprising the following raw materials:

[0006] Ginseng, Poria, Ziziphus jujuba seed, cinnamon twig, licorice, stir-fried white peony root, dried ginger, Schisandra chinensis, Poria, Codonopsis pilosula, stir-fried almonds, cinnamon, processed Polygonum multiflorum, Saposhnikovia divaricata, Notopterygium wilfordii, Alisma orientalis, Cortex Moutan, Rehmannia glutinosa, Dioscorea batatas, Rhizoma Cibotii, Ophiopogon japonicus, Amomum villosum, cloves, Astragalus membranaceus, Magnolia officinalis, Angelica sinensis, Ligusticum chuanxiong, stir-fried Atractylodes macrocephala, Atractylodes lancea, nutmeg, costus root, agarwood, Dalbergia odorifera, jujube, scorched Shenqu, Citrus aurantium and Herba Cynanchum wilfordii.

[0007] Optionally, the following raw materials are included in parts by weight:

[0008] 120g ginseng, 120g poria, 90g jujube kernel, 60g cinnamon twig, 120g licorice, 120g fried white peony root, 120g dried ginger, 90g schisandra, 90g poria, 150g codonopsis, 90g fried almond, 60g cinnamon, 150g processed shouwu, 90g siler, 90g angelica root, 120g oriental rhizome, 90g moutan bark, 120g raw rehmannia root, yam 120 grams, 180 grams of Shan Yu Rou, 120 grams of Ophiopogon japonicus, 30 grams of Amomum villosum, 30 grams of cloves, 500 grams of Astragalus, 120 grams of Magnolia officinalis, 90 grams of Angelica sinensis, 60 grams of Chuanxiong, 60 grams of fried Atractylodes macrocephala, 60 grams of Atractylodes lancea, 60 grams of nutmeg, 60 grams of costus root, 60 grams of agarwood, 60 grams of Styrax odorifera, 20 dates, 120 grams of scorched Shenqu, 60 grams of Citrus aurantium and 150 grams of Herba Cynanchifoliae.

[0009] On the other hand, the present invention also provides a method for preparing edible and medicinal flavored tea, comprising the following steps:

[0010] (1) boiling the raw materials through a medicine decocting machine to obtain a Chinese medicine soup;

[0011] (2) Sprinkling the prepared Chinese medicine soup in batches on the prepared Pu'er sun-dried green tea and stirring the mixture, wherein the total amount of the Pu'er sun-dried green tea added is 500 kg;

[0012] (3) Use a steel basin to ferment for 3-5 days, and when the temperature reaches 60 degrees, turn it over again to make it evenly fermented, and continue fermenting until the temperature no longer rises;

[0013] (4) shaping and drying the fermented tea leaves, and finally packaging them into tea cakes, wherein the tea cakes are the medicinal and edible flavored teas;

[0014] The raw materials are ginseng, Poria, Ziziphus jujuba seed, cinnamon twig, liquorice, fried white peony root, dried ginger, Schisandra chinensis, Poria, Codonopsis pilosula, fried apricot kernel, cinnamon bark, processed Polygonum multiflorum, Saposhnikovia divaricata, Notopterygium wilfordii, Alisma orientalis, Cortex Moutan, Radix Rehmanniae, Dioscorea batatas, Rhizoma Citri Reticulatae, Ophiopogon japonicus, Amomum villosum, Clove, Astragalus membranaceus, Magnolia officinalis, Angelica sinensis, Ligusticum chuanxiong, fried Atractylodes macrocephala, Atractylodes lancea, nutmeg, costus root, agarwood, Dalbergia odorifera, jujube, scorched Shenqu, Citrus a

[0015] Optionally, the boiling temperature is 110° C. and the boiling time is 90 minutes.

[0016] On the other hand, the present invention also provides an application based on the edible and medicinal flavored tea, and the application of the edible and medicinal flavored tea is to use the edible and medicinal flavored tea to prepare solid beverages or tea beverages.

[0017] Optionally, the preparation method of the solid beverage is:

[0018] The preparation method of the solid beverage is:

[0019] Obtaining fermented and dried tea cakes;

[0020] Grinding the dried tea cake into tea powder using a grinding machine, and mixing the tea powder with auxiliary ingredients in proportion to obtain a mixture;

[0021] The mixture is dried again;

[0022] The mixture was placed in a sealable bag.

[0023] Optionally, the tea powder and auxiliary ingredients are mixed in proportion and specifically include:

[0024] 40g tea powder, 30g white sugar, 20g creamer, 0.5g vanilla extract, 0.3g citric acid, 0.2g silicon dioxide and 0.5g vitamin C.

[0025] Optionally, the preparation method of the tea beverage is:

[0026] Put the fermented and dried food-medicine flavored tea into clean water and boil it;

[0027] The tea soup is concentrated to remove insoluble matter by filtration;

[0028] The tea beverage is sterilized, cooled, and filled into containers under aseptic conditions.

[0029] Optionally, the sterilization treatment is pasteurization.

[0030] Compared with the prior art, the beneficial effect of the present invention is that the present invention provides a flavored tea with medicinal and edible properties and a preparation method thereof, which combines a variety of Chinese medicinal materials with medicinal and edible properties with Pu'er sun-dried green tea, has both the traditional health-preserving effects of tea and the health-care functions of Chinese medicine, and can provide consumers with a product with both health-preserving and daily drinking pleasure. Through reasonable raw material ratios and unique production processes, the product can maintain a good taste while retaining the health-preserving effects of Chinese medicine, and will not be affected by the bitterness of Chinese medicinal materials. The flavored tea with medicinal and edible properties can not only be brewed and drunk directly, but can also be further processed into solid beverages or tea beverages, expanding the application range and market potential of the product. The steps of boiling Chinese medicinal soup, sprinkling tea fermentation, and high-temperature processing are adopted to ensure the hygienic safety of the product during the production process, and the steps of pasteurization and the like further improve the safety and storage period of the product. By adjusting the ratios and processing techniques of different ingredients, the taste and functional requirements of different consumers can be met, and the product has high market adaptability. DETAILED DESCRIPTION

[0031] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0032] In one aspect, the present invention provides a medicinal and edible flavored tea, comprising the following raw materials:

[0033] Ginseng, Poria, Ziziphus jujuba seed, cinnamon twig, licorice, fried white peony root, dried ginger, Schisandra chinensis, Poria, Codonopsis pilosula, fried almonds, cinnamon, processed Polygonum multiflorum, Saposhnikovia divaricata, Notopterygium wilfordii, Alisma orientalis, Cortex Moutan, Rehmannia glutinosa, Chinese yam, Rhizoma Cibotii, Ophiopogon japonicus, Amomum villosum, cloves, Astragalus membranaceus, Magnolia officinalis, Angelica sinensis, Ligusticum chuanxiong, fried Atractylodes macrocephala, Atractylodes lancea, nutmeg, costus root, agarwood, Dalbergia odorifera, jujube, scorched Shenqu, tangerine peel, and Herba Cynanchum w

[0034] In this preferred embodiment, the following raw materials are included in parts by weight:

[0035] 120g ginseng, 120g poria, 90g jujube kernel, 60g cinnamon twig, 120g licorice, 120g fried white peony root, 120g dried ginger, 90g schisandra, 90g poria, 150g codonopsis, 90g fried almond, 60g cinnamon, 150g processed shouwu, 90g siler, 90g angelica root, 120g oriental rhizome, 90g moutan bark, 120g raw rehmannia root, yam 120 grams, 180 grams of Shan Yu Rou, 120 grams of Ophiopogon japonicus, 30 grams of Amomum villosum, 30 grams of cloves, 500 grams of Astragalus, 120 grams of Magnolia officinalis, 90 grams of Angelica sinensis, 60 grams of Chuanxiong, 60 grams of fried Atractylodes macrocephala, 60 grams of Atractylodes lancea, 60 grams of nutmeg, 60 grams of costus root, 60 grams of agarwood, 60 grams of Styrax odorifera, 20 dates, 120 grams of scorched Shenqu, 60 grams of Citrus aurantium, and 150 grams of Cyperus rotundus.

[0036] It is understandable that combining a variety of Chinese medicinal materials with edible properties with Pu'er sun-dried green tea, which has both the traditional health benefits of tea and the health care functions of Chinese medicine, can provide consumers with a product that combines health care and daily drinking pleasure.

[0037] Ginseng: Enhances immunity, nourishes the body, and improves energy.

[0038] Poria: It helps in diuresis, soothes the mind and enhances immune function.

[0039] Chinese jujube seeds: help calm the mind and relieve insomnia.

[0040] Cinnamon twig: induces sweating and relieves exterior symptoms, warms and dredges meridians, dispels cold and relieves pain.

[0041] Licorice: harmonizes various medicines, relieves pain, and eliminates phlegm.

[0042] Fried white peony root: nourishes blood, relieves pain, astringes yin and soothes the liver.

[0043] Dried ginger: warms the middle and dispels cold, restores yang and unclogs the meridians. Schisandra: nourishes the liver and kidneys, astringes and consolidates. Codonopsis: replenishes qi and blood, strengthens the spleen and replenishes the middle. Stir-fried almonds: clears the lungs and relieves coughs, moistens the intestines and promotes bowel movements. Cinnamon: warms yang and tonifies the kidneys, dispels cold and relieves pain. Prepared Polygonum multiflorum: tonifies the kidneys and replenishes essence, nourishes blood and improves complexion.

[0044] Saposhnikovia: Relieves exterior symptoms, dispels wind and stops convulsions.

[0045] Qianghuo: eliminates rheumatism and relieves pain.

[0046] Alisma: diuresis and dampness, clearing heat and purging fire. Cortex Moutan: clearing heat and cooling blood, promoting blood circulation and dispersing blood stasis. Radix Rehmanniae: clearing heat and cooling blood, nourishing yin and promoting body fluid. Dioscorea: strengthening spleen and nourishing stomach, promoting body fluid and benefiting lung. Fructus Corni: nourishing liver and kidney, astringent and firming.

[0047] Ophiopogon japonicus: nourishes yin and moistens the lungs, clears the heart and relieves restlessness. Amomum villosum: removes dampness and promotes qi, warms the middle and stops vomiting. Clove: warms the middle and reduces adverse effects, nourishes the kidney and supports yang. Astragalus: replenishes qi and raises yang, benefits the defense and consolidates the exterior. Magnolia officinalis: relieves fullness, promotes qi and eliminates accumulation. Angelica sinensis: activates blood circulation and replenishes blood, regulates menstruation and relieves pain. Chuanxiong: activates blood circulation and promotes qi, dispels wind and relieves pain. Stir-fried Atractylodes macrocephala: strengthens the spleen and replenishes qi, removes dampness and promotes diuresis.

[0048] Atractylodes: dries dampness and strengthens the spleen, removes rheumatism. Nutmeg: warms the middle and promotes qi, astringes the intestines and stops diarrhea.

[0049] Costus root: promotes qi and relieves pain, regulates the middle and relieves stagnation. Agarwood: promotes qi and relieves pain, warms the middle and helps yang. Dalbergia odorifera: promotes blood circulation and relieves pain, promotes qi and stops bleeding. Jujube: replenishes the middle and replenishes qi, nourishes blood and calms the mind.

[0050] Jiao Shenqu: helps digestion and soothes the stomach.

[0051] Tangerine peel: regulates qi and strengthens the spleen, dries dampness and resolves phlegm.

[0052] Hui Xin Cao: Traditional uses are not widespread, but the name means "returning the heart" - usually implying some calming or soothing properties.

[0053] Pu'er sun-dried green tea: helps digestion, removes greasiness, cleanses the stomach and intestines, and eliminates free radicals.

[0054] On the other hand, the present invention also provides a method for preparing edible and medicinal flavored tea, comprising the following steps:

[0055] (1) boiling the raw materials through a medicine decocting machine to obtain a Chinese medicine soup;

[0056] (2) Sprinkling the prepared Chinese medicine soup in batches on the prepared Pu'er sun-dried green tea and stirring the mixture, wherein the total amount of the Pu'er sun-dried green tea added is 500 kg;

[0057] (3) Use a steel basin to ferment for 3-5 days, and when the temperature reaches 60 degrees, turn it over again to make it evenly fermented, and continue fermenting until the temperature no longer rises;

[0058] (4) shaping and drying the fermented tea leaves, and finally packaging them into tea cakes, wherein the tea cakes are the medicinal and edible flavored teas;

[0059] In this preferred embodiment, the boiling temperature is 110° C. and the boiling time is 90 minutes.

[0060] In this preferred embodiment, when the tea leaves turn black and shiny and have a pungent smell, generally after 30-60 days, the fermentation of the tea leaves is complete.

[0061] It is understood that the selected Chinese herbal medicines are decocted at a boiling temperature of 110°C for 90 minutes, and the effective ingredients are extracted using a decoction machine to form a medicinal soup. In this process, the control of temperature and time helps to extract the effective ingredients in the Chinese herbal medicines to the greatest extent, while avoiding overheating that causes the ingredients to become inactive.

[0062] The Chinese medicine soup needs to be sprinkled on the prepared Pu'er sun-dried green tea in batches and gradually mixed in layers. This process of evenly stirring the batches helps the tea leaves fully absorb the essence of the medicine soup, thus achieving an organic combination of the efficacy of the medicinal materials and the characteristics of the tea leaves.

[0063] The fermentation is carried out in steel basins. This fermentation method uses suitable temperature and humidity conditions to promote the transformation of tea. During the fermentation process, the tea will experience temperature changes. When the temperature of the tea reaches 60 degrees, it needs to be turned to ensure that the subsequent fermentation is carried out evenly. The fermentation cycle is 30-60 days. This time ensures that the tea is fully absorbed and fermented in the medicinal soup until the temperature of the tea stops rising. At this time, the fermentation can be judged to be complete.

[0064] After fermentation, the tea leaves are shaped and dried to ensure the best taste and storage. Shaping helps the tea leaves maintain a uniform shape in subsequent packaging, while drying is to reduce moisture and thus extend the shelf life.

[0065] The medicinal and edible flavored tea prepared in this example was subjected to the following tests, and the test process and results are recorded as follows:

[0066] 1. Antioxidant detection method:

[0067] DPPH free radical scavenging ability: DPPH free radical (1,1-diphenyl-2-picrylhydrazyl) was used as a reagent for antioxidant assay.

[0068] DPPH solution (0.1 mmol / L) was prepared, mixed with the edible and medicinal flavored tea, and placed in the dark for 30 minutes as the sample group. The control group was the prepared DPPH solution (0.1 mmol / L).

[0069] The absorbance (OD) was measured at 517 nm using a spectrophotometer.

[0070] Repeat the test 3 times and calculate the free radical scavenging rate:

[0071] The results of the three DPPH free radical scavenging ability tests of the edible and medicinal flavored tea were 81%, 79% and 79% respectively.

[0072] 2. Anti-fatigue detection method:

[0073] Experimental method: The mice were randomly divided into two groups, with 10 mice in each group. The mice in the experimental group were fed with the extract of the medicinal and edible flavored tea, and the mice in the control group were fed with the extract of ordinary Pu'er tea for 14 consecutive days.

[0074] Weighted swimming test:

[0075] The weight-bearing swimming test was performed on the 14th day of the experiment.

[0076] A lead weight equivalent to 5% of the mouse's body weight was tied to the mouse's tail.

[0077] The mice were placed in water at a depth of 30 cm and a temperature of 25 ± 1 °C for a swimming test.

[0078] The time it took for each mouse to swim to exhaustion (failure to keep the head above water for 1 minute) was recorded as the mouse's endurance index.

[0079] Test results: The swimming time of mice in the experimental group (medicine and food flavored tea group) was about 1.5 times that of the control group (ordinary Pu'er tea group) (the average swimming time of the experimental group was 8 minutes, and the average swimming time of the control group was about 5 minutes). This result shows that medicine and food flavored tea has a significant anti-fatigue effect.

[0080] Serum urea content determination

[0081] Experimental method: Blood samples were collected from the tail vein of mice immediately after completing the swimming experiment.

[0082] The serum was separated by centrifuge (3000 rpm, 10 minutes) for urea nitrogen content determination. Using the urea nitrogen (BUN) detection kit, serum samples were taken, reagents were added, and incubated at 37°C for 10 minutes. The absorbance was measured at a wavelength of 340 nm using a spectrophotometer, and the concentration of urea nitrogen in serum (mg / dL) was calculated based on the standard curve.

[0083] Test results: The serum urea nitrogen content of the experimental group of mice was significantly lower than that of the control group. The average urea nitrogen concentration of the experimental group was 12mg / dL, and that of the control group was 18mg / dL. This shows that the medicinal and edible flavored tea has the effect of alleviating exercise fatigue.

[0084] On the other hand, the present invention also provides an application based on the edible and medicinal flavored tea, and the application of the edible and medicinal flavored tea is to use the edible and medicinal flavored tea to prepare solid beverages or tea beverages.

[0085] In this preferred embodiment, the preparation method of the solid beverage is:

[0086] Obtaining fermented and dried medicinal and edible seasoning tea cakes;

[0087] Grinding the dried tea cake into tea powder using a grinding machine, and mixing the tea powder with auxiliary ingredients in proportion to obtain a mixture;

[0088] Dry the mixture again to ensure that the moisture content reaches the appropriate standard;

[0089] Transfer the mixture into sealable bags or jars.

[0090] In this preferred embodiment, the tea powder and the auxiliary ingredients are mixed in proportion and specifically include:

[0091] 40g tea powder, 30g white sugar, 20g creamer, 0.5g vanilla extract, 0.3g citric acid, 0.2g silicon dioxide and 0.5g vitamin C.

[0092] It can be understood that the medicinal and edible flavored tea powder provides the basic flavor and function of tea. White sugar increases sweetness. The proportion of sugar can be adjusted according to the sugar content target. Creamer adds milky aroma and flavor while improving the taste. Vanilla extract provides the aroma of vanilla and enhances the flavor level. Citric acid adjusts the acidity and enhances the flavor stability. Silicon dioxide improves fluidity and prevents deliquescence. Vitamin C enhances the antioxidant function and nutritional value of the product.

[0093] In this preferred embodiment, the preparation method of the tea beverage is:

[0094] Take an appropriate amount of fermented and dried edible and medicinal seasoning tea leaves, put them into clean water and boil them;

[0095] The tea soup is concentrated to remove insoluble matter by filtration;

[0096] The tea beverage is sterilized, cooled, and filled into containers under aseptic conditions.

[0097] In this preferred embodiment, the sterilization treatment is pasteurization.

[0098] It is understandable that the fermented and dried medicinal and edible flavored tea cake is used as the base material, which ensures the complete retention of the fermented flavor of the tea and the Chinese medicinal ingredients. The tea cake is ground into fine powder using a grinder. The obtained tea powder is mixed with auxiliary ingredients in a specific proportion. The tea powder provides basic flavor and health effects. White sugar increases sweetness and can be adjusted according to preference. Creamer increases milky aroma and improves taste. Vanilla extract provides aroma and adds complex flavor layers. Citric acid adjusts acidity and enhances taste. Silicon dioxide prevents powder from agglomerating and improves fluidity. Vitamin C acts as an antioxidant to enhance nutritional value.

[0099] The mixture needs to be dried again to ensure that the moisture content meets the standard to prevent deliquescence.

[0100] The prepared solid beverage powder is put into sealed bags or cans to ensure the stability and availability of the product during storage. The fermented medicinal and edible flavored tea leaves are boiled in clean water to extract the essence of the tea leaves. Under a sterile environment, the cooled tea beverage is filled into containers to maintain the hygiene and safety of the product.

[0101] Both methods aim to transform edible and medicinal flavored tea into a more convenient form for consumption and carrying, while ensuring the richness of its flavor and functionality. Solid beverages are suitable for more convenient brewing, while tea beverages are ready-to-drink products.

[0102] In summary, the present invention provides a kind of edible and medicinal flavored tea and its preparation method, which combines a variety of edible and medicinal Chinese medicinal materials with Pu'er sun-dried green tea, has both the traditional health-preserving effect of tea and the health-care function of Chinese medicine, and can provide consumers with a product that has both health-preserving and daily drinking pleasure. Through reasonable raw material ratio and unique production process, the product can maintain a good taste while retaining the health-preserving effect of Chinese medicine, and will not be affected by the bitterness of Chinese medicinal materials. The edible and medicinal flavored tea can not only be brewed directly for drinking, but also can be further processed into solid beverages or tea beverages, which expands the application range and market potential of the product. The steps of boiling Chinese medicinal soup, sprinkling tea fermentation, high-temperature processing, etc. are adopted to ensure the hygienic safety of the product during the production process, and the steps of pasteurization, etc. further improve the safety and storage period of the product. By adjusting the ratio and processing technology of different ingredients, the taste and functional requirements of different consumers can be met, and it has high market adaptability.

[0103] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the relevant field should understand that the specific implementation methods of the present invention can still be modified or replaced by equivalents. Any modification or equivalent replacement that does not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A spiced tea with both medicinal and edible properties, characterized in that: Including the following ingredients: Ginseng, Poria, Ziziphus jujuba seed, cinnamon twig, licorice, stir-fried white peony root, dried ginger, Schisandra chinensis, Poria, Codonopsis pilosula, stir-fried almonds, cinnamon, processed Polygonum multiflorum, Saposhnikovia divaricata, Notopterygium wilfordii, Alisma orientalis, Cortex Moutan, Rehmannia glutinosa, Dioscorea batatas, Rhizoma Cibotii, Ophiopogon japonicus, Amomum villosum, cloves, Astragalus membranaceus, Magnolia officinalis, Angelica sinensis, Ligusticum chuanxiong, stir-fried Atractylodes macrocephala, Atractylodes lancea, nutmeg, costus root, agarwood, Dalbergia odorifera, jujube, scorched Shenqu, Citrus aurantium and Herba Cynanchum wilfordii.

2. The edible and medicinal flavored tea according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 120g ginseng, 120g poria, 90g jujube kernel, 60g cinnamon twig, 120g licorice, 120g fried white peony root, 120g dried ginger, 90g schisandra, 90g poria, 150g codonopsis, 90g fried almond, 60g cinnamon, 150g processed shouwu, 90g siler, 90g angelica root, 120g oriental rhizome, 90g moutan bark, 120g raw rehmannia root, yam 120 grams, 180 grams of Shan Yu Rou, 120 grams of Ophiopogon japonicus, 30 grams of Amomum villosum, 30 grams of cloves, 500 grams of Astragalus, 120 grams of Magnolia officinalis, 90 grams of Angelica sinensis, 60 grams of Chuanxiong, 60 grams of fried Atractylodes macrocephala, 60 grams of Atractylodes lancea, 60 grams of nutmeg, 60 grams of costus root, 60 grams of agarwood, 60 grams of Styrax odorifera, 20 dates, 120 grams of scorched Shenqu, 60 grams of Citrus aurantium and 150 grams of Herba Cynanchifoliae.

3. A method for preparing a medicinal and edible flavored tea according to claim 1 or 2, characterized in that: The following steps are involved: (1) boiling the raw materials through a medicine decocting machine to obtain a Chinese medicine soup; (2) Sprinkling the prepared Chinese medicine soup in batches on the prepared Pu'er sun-dried green tea and stirring the mixture, wherein the total amount of the Pu'er sun-dried green tea added is 500 kg; (3) Use a steel basin to ferment for 3-5 days, and when the temperature reaches 60 degrees, turn it over again to make it evenly fermented, and continue fermenting until the temperature no longer rises; (4) shaping and drying the fermented tea leaves, and finally packaging them into tea cakes, wherein the tea cakes are the medicinal and edible flavored teas; The raw materials are ginseng, Poria, Ziziphus jujuba seed, cinnamon twig, liquorice, fried white peony root, dried ginger, Schisandra chinensis, Poria, Codonopsis pilosula, fried apricot kernel, cinnamon bark, processed Polygonum multiflorum, Saposhnikovia divaricata, Notopterygium wilfordii, Alisma orientalis, Cortex Moutan, Radix Rehmanniae, Dioscorea batatas, Rhizoma Citri Reticulatae, Ophiopogon japonicus, Amomum villosum, Clove, Astragalus membranaceus, Magnolia officinalis, Angelica sinensis, Ligusticum chuanxiong, fried Atractylodes macrocephala, Atractylodes lancea, nutmeg, costus root, agarwood, Dalbergia odorifera, jujube, scorched Shenqu, Citrus aurantium and Herba Cynanchum wilfordii.

4. The method for preparing a medicinal and edible flavored tea according to claim 3, characterized in that: The boiling temperature is 110° C. and the boiling time is 90 minutes.

5. An application of edible and medicinal flavored tea, characterized in that: The application of the edible and medicinal flavored tea is to use the edible and medicinal flavored tea to prepare solid beverages or tea beverages.

6. The use of a flavored tea based on the homology of medicine and food according to claim 5, characterized in that: The preparation method of the solid beverage is: Obtaining fermented and dried tea cakes; Grinding the dried tea cake into tea powder using a grinding machine, and mixing the tea powder with auxiliary ingredients in proportion to obtain a mixture; The mixture is dried again; The mixture was placed in a sealable bag.

7. The use of a flavored tea based on medicinal and edible properties according to claim 6, characterized in that: The tea powder and the auxiliary ingredients are mixed in proportion and specifically include: 40g tea powder, 30g white sugar, 20g creamer, 0.5g vanilla extract, 0.3g citric acid, 0.2g silicon dioxide and 0.5g vitamin C.

8. The use of a flavored tea based on the homology of medicine and food according to claim 5, characterized in that: The preparation method of the tea beverage is: Put the fermented and dried food-medicine flavored tea into clean water and boil it; The tea soup is concentrated to remove insoluble matter by filtration; The tea beverage is sterilized, cooled, and filled into containers under aseptic conditions.

9. The use of a flavored tea based on the homology of medicine and food according to claim 8, characterized in that: The sterilization treatment is pasteurization.