Tea drink for recuperating body
By combining agarwood tea, orange black tea, licorice tea, old white tea and polygonatum tea in tea drinks, and using steamed tea, the problem of difficult to coordinate the taste and effect of traditional tea drinks is solved, and the health effect and good taste are achieved.
Patent Information
- Application Number
- CN202411661463.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-20
- Publication Date
- 2025-03-04
AI Technical Summary
When traditional tea drinks improve their effectiveness, they often weaken the taste, and use traditional tea-cooking methods to affect the optimal presentation of their effectiveness, and fail to achieve dual coordination between taste and effect.
A tea formula for nourishing the body, including agarwood tea, orange black tea, licorice tea, old white tea and polygonatum tea, is used in the form of steamed tea to form small molecule tea to improve absorption rate.
It achieves a good taste of medicine and food, authentic raw materials, while taking into account the effectiveness of tea, improving the effect of health and wellness, and synergistically increasing the efficiency of the five elements health concepts, which is significantly better than a simple listing combination.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of tea beverages, in particular to a tea beverage for conditioning the body. Background Art
[0002] As people's pace of life accelerates and life pressure increases, sub-health problems are becoming more prominent, and people are paying more and more attention to health issues. Healthy tea drinks have always been highly praised by the public for their convenience and safety; but traditional tea drinks cannot meet people's new needs for health and wellness, and new technological exploration has become a trend.
[0003] Traditional tea drinks have undergone iterative evolution, with mature craftsmanship and guaranteed taste, but they are mostly single categories with limited effectiveness. Modern health tea drinks are diverse and focus on improving effectiveness, but weaken the taste. At the same time, they still use traditional tea-brewing methods, which affects the optimal presentation of effectiveness, and fail to achieve the dual synergy of taste and effectiveness. Summary of the invention
[0004] The present invention provides the following technical invention: A tea drink for conditioning the body proposed by the present invention comprises the following components: agarwood tea, orange peel tea, licorice tea, old white tea and polygonatum tea.
[0005] Optimal technical solution 1: comprising the following components by weight: 2-5g agarwood tea, 1-4g orange peel tea, 1-3g licorice tea, 2-5g old white tea and 8-12g polygonatum tea.
[0006] Optimal technical solution 2: includes the following weight components: 3g agarwood tea, 2.5g orange peel tea, 1.5g licorice tea, 3g old white tea and 10g polygonatum tea.
[0007] Preferred technical solution three: The preparation process of the polygonatum tea comprises:
[0008] (1) Drying the Polygonatum odoratum: Dry the fresh Polygonatum odoratum until it is 70% to 80% dry;
[0009] (2) Cleaning the Polygonatum sibiricum: Use a brush to clean the dried Polygonatum sibiricum thoroughly;
[0010] (3) Steaming Polygonatum: Put Polygonatum in a pot and boil it with water until it is steamed thoroughly; Steaming Polygonatum for the first time: When steaming the medicine, generally boil the water and then turn to low heat and steam it for 6-12 hours until it is steamed thoroughly; Drying Polygonatum for the first time: Put the steamed Polygonatum in the sun until the surface is dry; Note: Do not dry the medicine in foggy days or after rain or snow, and do not dry it in the early morning when the frost and dew have not dissipated;
[0011] (4) Repeatedly steam and dry the polygonatum: Place the polygonatum in the steamer and continue steaming it, then drying it. Repeat this process. The number of steaming and drying times is determined by the color and shape of the medicinal material.
[0012] Optimal technical solution 4: The preparation process of the aged white tea comprises:
[0013] (1) Picking: picking buds, leaves and tender stems of Dabai and Shuixian tea tree varieties or groups as raw materials;
[0014] (2) Withering: Through the loss of water and slight fermentation, the quality state of white tea is achieved. The suitable temperature is 20℃-25℃, the relative humidity is 60%-80%, the moisture content of the withered leaves is 10%-15%, and the withering time needs to be between 36 hours and 72 hours to ensure the quality of white tea.
[0015] (3) Sieving: Sieving the withered leaves to promote the oxidation of tea polyphenol enzymes, remove the green smell, and increase the richness of the flavor. The screening thickness is generally between 25 cm and 35 cm, and the temperature is controlled at 22°C-25°C. The sieving time depends on the actual situation of the withered leaves.
[0016] (4) Drying: The leaves wither moderately, fix the quality, develop the tea aroma, and form white tea products. The drying temperature is generally controlled at 80℃-90℃. The moisture content of the tea leaves after drying is 5%-7%. The drying process is divided into primary baking and secondary baking. The primary baking temperature is higher and the secondary baking temperature is lower to ensure the quality of the tea.
[0017] Optimal technical solution 5: The preparation process of the aged white tea comprises:
[0018] Compound withering and drying; Compound withering is mainly carried out indoors and outdoors, with air conditioning used indoors and sun exposure and shade used outdoors, with a dryness of about 90%; drying is electric baking drying.
[0019] Preferred technical solution six: The preparation process of the licorice tea comprises:
[0020] (1) Preheat the pan, pour in the diluted honey, and simmer over low heat until it boils slightly. Be careful not to let the honey burn.
[0021] (2) Adding licorice slices: Slowly pour the cut licorice slices into the pot and mix thoroughly with the honey. Stir-fry continuously. Keep the heat low during the stir-frying process to ensure that the licorice slices are evenly coated with honey and heated evenly.
[0022] (3) Continue frying: The frying time is from ten minutes to half an hour. The specific time depends on the amount of licorice slices and the heat. During the frying process, the color change of the licorice slices should be closely observed. When the color of the licorice slices turns dark yellow and the surface is shiny, it means that the degree of honey frying is moderate.
[0023] Preferred technical solution seven: The preparation process of the agarwood tea and orange red tea includes: picking, drying in the sun, rolling, compressing, heating and breaking up, shaping, aroma enhancement, and then hot baking for 12 hours.
[0024] Preferred technical solution eight: The method for using the tea drink is steaming tea, and the specific steps are as follows:
[0025] (1) Pour the tea into the spray filter of the special steaming teapot, and add mineral water. The water level should not exceed the bottom edge of the spray filter of the steaming pot. Remember to leave a height of 0.5 cm to ensure that the tea soup is formed by condensation after the steam fumigates the tea leaves. What we drink is small molecule tea, which is easier for the body to absorb. Be careful not to boil tea with hot water;
[0026] (2) Turn on the steamer and select the lowest setting for brewing tea. Ensure that the steaming process is complete. When the tea reaches 100 degrees, adjust to the keep warm setting.
[0027] The present invention proposes a tea drink for health care, and the beneficial effects achieved by adopting the above scheme are as follows:
[0028] Agarwood tea, i.e. agarwood leaves, is produced in the South China Sea. It corresponds to wood in the five elements and can relieve pain, warm the middle and stop vomiting, and relieve asthma. Tangerine peel tea, i.e. tangerine peel, is produced in Huazhou. It corresponds to fire in the five elements and can regulate qi, relieve fullness, dry dampness and resolve phlegm. Licorice tea, i.e. licorice, is produced in Gansu. It corresponds to earth in the five elements and can harmonize the middle and replenish qi, and reconcile the medicinal properties. Old white tea, i.e. old white tea, is produced in Fuding. It corresponds to gold in the five elements and can clear away heat, purge fire, cool blood and detoxify. Polygonatum sibiricum tea, i.e. Polygonatum sibiricum, is produced in Jiuhua Mountain. It corresponds to kidney in the five elements and can replenish qi and nourish yin, strengthen the spleen, moisten the lungs and benefit the kidneys.
[0029] (1) Synergy of taste and efficacy
[0030] Medicine and food have the same origin, and the authentic raw materials not only achieve a good taste, but also take into account the effectiveness of tea drinking.
[0031] (2) Five elements health preservation, synergistic effect
[0032] The composition of tea drinks embodies the concept of the five elements of generation, restraint and control, and its effect is obviously better than a simple listing combination.
[0033] (3) Easy to absorb, no waste
[0034] It adopts the form of steamed tea, embodies the concept of "Tao follows nature", forms small molecule water, and improves absorption and utilization rate. DETAILED DESCRIPTION
[0035] The following will clearly and completely describe the technology in the embodiments of the present invention in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.
[0036] Example 1
[0037] A tea drink for nourishing the body comprises the following components by weight: 1g of agarwood tea, 2g of orange peel tea, 2g of liquorice tea, 5g of old white tea and 10g of polygonatum tea.
[0038] The preparation process of the polygonatum sibiricum tea comprises:
[0039] (1) Drying the Polygonatum odoratum in the sun: Dry the fresh Polygonatum odoratum in the sun until it is 70% dry;
[0040] (2) Cleaning the Polygonatum sibiricum: Use a brush to clean the dried Polygonatum sibiricum thoroughly;
[0041] (3) Steaming Polygonatum: Put Polygonatum in a pot and boil it with water until it is steamed thoroughly; Steaming Polygonatum for the first time: When steaming the medicine, generally boil the water and then turn to low heat and steam it for 6 hours until it is steamed thoroughly; Drying Polygonatum for the first time: Put the steamed Polygonatum in the sun until the surface is dry; Note: Do not dry the medicine in foggy days or after rain or snow, and do not dry it in the early morning when the frost and dew have not dissipated;
[0042] (4) Repeatedly steam and dry the polygonatum: Place the polygonatum in the steamer and continue steaming it, then drying it. Repeat this process. The number of steaming and drying times is determined by the color and shape of the medicinal material.
[0043] Optimal technical solution 4: The preparation process of the aged white tea comprises:
[0044] (1) Picking: picking buds, leaves and tender stems of Dabai and Shuixian tea tree varieties or groups as raw materials;
[0045] (2) Withering: Through the loss of water and slight fermentation, the quality state of white tea is achieved. The suitable temperature is 20°C, the relative humidity is 60%, the moisture content of the withered leaves is 10%, and the withering time needs to be 36 hours to ensure the quality of white tea.
[0046] (3) Sieving: Sieving the withered leaves to promote the oxidation of tea polyphenols, remove the green smell, and increase the richness of the flavor. The screening thickness is generally 25, and the temperature is controlled at 22°C. The sieving time depends on the actual situation of the withered leaves.
[0047] (4) Drying: The leaves wither moderately, fix the quality, develop the tea aroma, and form white tea products. The drying temperature is generally controlled at 80°C. The moisture content of the tea leaves after drying is 5%. The drying process is divided into primary drying and secondary drying. The primary drying temperature is higher and the secondary drying temperature is lower to ensure the quality of the tea.
[0048] Optimal technical solution 5: The preparation process of the aged white tea comprises:
[0049] Compound withering and drying; Compound withering is mainly carried out indoors and outdoors, with air conditioning used indoors and sun exposure and shade used outdoors, with a dryness of 90%; drying is electric baking drying.
[0050] Preferred technical solution six: The preparation process of the licorice tea comprises:
[0051] (1) Preheat the pan, pour in the diluted honey, and simmer over low heat until it boils slightly. Be careful not to let the honey burn.
[0052] (2) Adding licorice slices: Slowly pour the cut licorice slices into the pot and mix thoroughly with the honey. Stir-fry continuously. Keep the heat low during the stir-frying process to ensure that the licorice slices are evenly coated with honey and heated evenly.
[0053] (3) Continue frying: The frying time is ten minutes. The specific time depends on the amount of licorice slices and the heat. During the frying process, the color change of the licorice slices should be closely observed. When the color of the licorice slices turns dark yellow and the surface is shiny, it means that the degree of honey frying is moderate.
[0054] Preferred technical solution seven: The preparation process of the agarwood tea and orange red tea includes: picking, drying in the sun, rolling, compressing, heating and breaking up, shaping, aroma enhancement, and then hot baking for 12 hours.
[0055] Preferred technical solution eight: The method for using the tea drink is steaming tea, and the specific steps are as follows:
[0056] (1) Pour the tea into the spray filter of the special steaming teapot, and add mineral water. The water level should not exceed the bottom edge of the spray filter of the steaming pot. Remember to leave a height of 0.5 cm to ensure that the tea soup is formed by condensation after the steam fumigates the tea leaves. What we drink is small molecule tea, which is easier for the body to absorb. Be careful not to boil tea with hot water;
[0057] (2) Turn on the steamer and select the lowest setting for brewing tea. Ensure that the steaming process is complete. When the tea reaches 100 degrees, adjust to the keep warm setting.
[0058] Example 2
[0059] A tea drink for nourishing the body comprises the following components by weight: 5g of agarwood tea, 2g of orange peel tea, 3g of liquorice tea, 2g of old white tea and 8g of polygonatum tea.
[0060] Preferred technical solution three: The preparation process of the polygonatum tea comprises:
[0061] (1) Drying the Polygonatum odoratum in the sun: Dry the fresh Polygonatum odoratum in the sun until it is 80% dry;
[0062] (2) Cleaning the Polygonatum sibiricum: Use a brush to clean the dried Polygonatum sibiricum thoroughly;
[0063] (3) Steaming Polygonatum: Put Polygonatum in a pot and boil it with water until it is steamed thoroughly; Steaming Polygonatum for the first time: When steaming the medicine, generally boil the water and then turn to low heat and steam it for 12 hours until it is steamed thoroughly; Drying Polygonatum for the first time: Put the steamed Polygonatum in the sun until the surface is dry; Note: Do not dry the medicine in foggy days or after rain or snow, and do not dry it in the early morning when the frost and dew have not dissipated;
[0064] (4) Repeatedly steam and dry the polygonatum: Place the polygonatum in the steamer and continue steaming it, then drying it. Repeat this process. The number of steaming and drying times is determined by the color and shape of the medicinal material.
[0065] Optimal technical solution 4: The preparation process of the aged white tea comprises:
[0066] (1) Picking: picking buds, leaves and tender stems of Dabai and Shuixian tea tree varieties or groups as raw materials;
[0067] (2) Withering: Through the loss of water and slight fermentation, the quality state of white tea is achieved. The suitable temperature is 25°C, the relative humidity is 80%, the moisture content of the withered leaves is 15%, and the withering time needs to be 72 hours to ensure the quality of white tea.
[0068] (3) Sieving: Sieving the withered leaves to promote the oxidation of tea polyphenol enzymes, remove the green smell, and increase the richness of the flavor. The sieving thickness is between 35 cm and the temperature is controlled at 25°C. The sieving time depends on the actual situation of the withered leaves.
[0069] (4) Drying: The leaves wither moderately, fix the quality, develop the tea aroma, and form white tea products. The drying temperature is generally controlled at 90°C. The moisture content of the tea leaves after drying is 7%. The drying process is divided into primary drying and secondary drying. The primary drying temperature is higher and the secondary drying temperature is lower to ensure the quality of the tea.
[0070] Optimal technical solution 5: The preparation process of the aged white tea comprises:
[0071] Compound withering and drying; Compound withering is mainly carried out indoors and outdoors, with air conditioning used indoors and sun exposure and shade used outdoors, with a dryness of about 90%; drying is electric baking drying.
[0072] Preferred technical solution six: The preparation process of the licorice tea comprises:
[0073] (1) Preheat the pan, pour in the diluted honey, and simmer over low heat until it boils slightly. Be careful not to let the honey burn.
[0074] (2) Adding licorice slices: Slowly pour the cut licorice slices into the pot and mix thoroughly with the honey. Stir-fry continuously. Keep the heat low during the stir-frying process to ensure that the licorice slices are evenly coated with honey and heated evenly.
[0075] (3) Continue frying: The frying time is half an hour. The specific time depends on the amount of licorice slices and the heat. During the frying process, the color change of the licorice slices should be closely observed. When the color of the licorice slices turns dark yellow and the surface is shiny, it means that the degree of honey frying is moderate.
[0076] Preferred technical solution seven: The preparation process of the agarwood tea and orange red tea includes: picking, drying in the sun, rolling, compressing, heating and breaking up, shaping, aroma enhancement, and then hot baking for 12 hours.
[0077] Preferred technical solution eight: The method for using the tea drink is steaming tea, and the specific steps are as follows:
[0078] (1) Pour the tea into the spray filter of the special steaming teapot, and add mineral water. The water level should not exceed the bottom edge of the spray filter of the steaming pot. Remember to leave a height of 0.5 cm to ensure that the tea soup is formed by condensation after the steam fumigates the tea leaves. What we drink is small molecule tea, which is easier for the body to absorb. Be careful not to boil tea with hot water;
[0079] (2) Turn on the steamer and select the lowest setting for brewing tea. Ensure that the steaming process is complete. When the tea reaches 100 degrees, adjust to the keep warm setting.
[0080] Example 3
[0081] A tea drink for nourishing the body comprises the following components by weight: 2-5g of agarwood tea, 1-4g of orange peel tea, 1-3g of liquorice tea, 2-5g of old white tea and 8-12g of polygonatum tea.
[0082] Preferred technical solution three: The preparation process of the polygonatum tea comprises:
[0083] (1) Drying the Polygonatum odoratum in the sun: Dry the fresh Polygonatum odoratum in the sun until it is 70% dry;
[0084] (2) Cleaning the Polygonatum sibiricum: Use a brush to clean the dried Polygonatum sibiricum thoroughly;
[0085] (3) Steaming Polygonatum: Put Polygonatum in a pot and boil it with water until it is steamed thoroughly; Steaming Polygonatum for the first time: When steaming the medicine, the water is usually boiled and then turned to low heat and steamed for 10 hours until it is steamed thoroughly; Drying Polygonatum for the first time: Put the steamed Polygonatum in the sun until the surface is dry; Note: Do not dry the medicine in foggy days or after rain or snow, and do not dry it in the early morning when the frost and dew have not dissipated;
[0086] (4) Repeatedly steam and dry the polygonatum: Place the polygonatum in the steamer and continue steaming it, then drying it. Repeat this process. The number of steaming and drying times is determined by the color and shape of the medicinal material.
[0087] Optimal technical solution 4: The preparation process of the aged white tea comprises:
[0088] (1) Picking: picking buds, leaves and tender stems of Dabai and Shuixian tea tree varieties or groups as raw materials;
[0089] (2) Withering: Through the loss of water and slight fermentation, the quality state of white tea is achieved. The suitable temperature is 23°C, the relative humidity is 60%-80%, the moisture content of the withered leaves is 12%, and the withering time needs to be 48 hours to ensure the quality of white tea.
[0090] (3) Sieving: Sieving the withered leaves to promote the oxidation of tea polyphenols, remove the green smell, and increase the richness of the taste. The screening thickness is generally 30 cm, and the temperature is controlled at 24°C. The sieving time depends on the actual situation of the withered leaves.
[0091] (4) Drying: The leaves wither moderately, fix the quality, develop the tea aroma, and form white tea products. The drying temperature is generally controlled at 85°C. The moisture content of the tea leaves after drying is 6%. The drying process is divided into primary drying and secondary drying. The primary drying temperature is higher and the secondary drying temperature is lower to ensure the quality of the tea.
[0092] Optimal technical solution 5: The preparation process of the aged white tea comprises:
[0093] Compound withering and drying; Compound withering is mainly carried out indoors and outdoors, with air conditioning used indoors and sun exposure and shade used outdoors, with a dryness of 90%; drying is electric baking drying.
[0094] Preferred technical solution six: The preparation process of the licorice tea comprises:
[0095] (1) Preheat the pan, pour in the diluted honey, and simmer over low heat until it boils slightly. Be careful not to let the honey burn.
[0096] (2) Adding licorice slices: Slowly pour the cut licorice slices into the pot and mix thoroughly with the honey. Stir-fry continuously. Keep the heat low during the stir-frying process to ensure that the licorice slices are evenly coated with honey and heated evenly.
[0097] (3) Continue frying: The frying time is from ten minutes to half an hour. The specific time depends on the amount of licorice slices and the heat. During the frying process, the color change of the licorice slices should be closely observed. When the color of the licorice slices turns dark yellow and the surface is shiny, it means that the degree of honey frying is moderate.
[0098] Preferred technical solution seven: The preparation process of the agarwood tea and orange red tea includes: picking, drying in the sun, rolling, compressing, heating and breaking up, shaping, aroma enhancement, and then hot baking for 12 hours.
[0099] Preferred technical solution eight: The method for using the tea drink is steaming tea, and the specific steps are as follows:
[0100] (1) Pour the tea into the spray filter of the special steaming teapot, and add mineral water. The water level should not exceed the bottom edge of the spray filter of the steaming pot. Remember to leave a height of 0.5 cm to ensure that the tea soup is formed by condensation after the steam fumigates the tea leaves. What we drink is small molecule tea, which is easier for the body to absorb. Be careful not to boil tea with hot water;
[0101] (2) Turn on the steamer and select the lowest setting for brewing tea. Ensure that the steaming process is complete. When the tea reaches 100 degrees, adjust to the keep warm setting.
[0102] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprises" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, material or apparatus including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, material or apparatus.
[0103] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A tea drink for nourishing the body, characterized in that: The invention comprises the following components: agarwood tea, orange peel tea, liquorice tea, old white tea and polygonatum tea.
2. A tea drink for health care according to claim 1, characterized in that: The invention comprises the following components by weight: 2-5g of agarwood tea, 1-4g of orange peel tea, 1-3g of liquorice tea, 2-5g of old white tea and 8-12g of polygonatum tea.
3. A tea drink for health care according to claim 1, characterized in that: The invention comprises the following components by weight: 3g of agarwood tea, 2.5g of orange peel tea, 1.5g of liquorice tea, 3g of old white tea and 10g of polygonatum tea.
4. The tea drink for health care according to claim 1, characterized in that: The preparation process of the polygonatum sibiricum tea comprises: (1) Drying the Polygonatum odoratum: Dry the fresh Polygonatum odoratum until it is 70% to 80% dry; (2) Cleaning the Polygonatum sibiricum: Use a brush to clean the dried Polygonatum sibiricum thoroughly; (3) Steaming Polygonatum: Put Polygonatum in a pot and boil it with water until it is steamed thoroughly; Steaming Polygonatum for the first time: When steaming the medicine, generally boil the water and then turn to low heat and steam it for 6-12 hours until it is steamed thoroughly; Drying Polygonatum for the first time: Put the steamed Polygonatum in the sun until the surface is dry; Note: Do not dry the medicine in foggy days or after rain or snow, and do not dry it in the early morning when the frost and dew have not dissipated; (4) Repeatedly steam and dry the polygonatum: Place the polygonatum in the steamer and continue steaming it, then drying it. Repeat this process. The number of steaming and drying times is determined by the color and shape of the medicinal material.
5. The tea drink for health care according to claim 1, characterized in that: The preparation process of the aged white tea comprises: (1) Picking: picking buds, leaves and tender stems of Dabai and Shuixian tea tree varieties or groups as raw materials; (2) Withering: Through the loss of water and slight fermentation, the quality state of white tea is achieved. The suitable temperature is 20℃-25℃, the relative humidity is 60%-80%, the moisture content of the withered leaves is 10%-15%, and the withering time needs to be between 36 hours and 72 hours to ensure the quality of white tea. (3) Sieving: Sieving the withered leaves to promote the oxidation of tea polyphenol enzymes, remove the green smell, and increase the richness of the flavor. The screening thickness is generally between 25 cm and 35 cm, and the temperature is controlled at 22°C-25°C. The sieving time depends on the actual situation of the withered leaves. (4) Drying: The leaves wither moderately, fix the quality, develop the tea aroma, and form white tea products. The drying temperature is generally controlled at 80℃-90℃. The moisture content of the tea leaves after drying is 5%-7%. The drying process is divided into primary baking and secondary baking. The primary baking temperature is higher and the secondary baking temperature is lower to ensure the quality of the tea.
6. The tea drink for health care according to claim 1, characterized in that: The preparation process of the aged white tea comprises: Compound withering and drying; Compound withering is mainly carried out indoors and outdoors, with air conditioning used indoors and sun exposure and shade used outdoors, with a dryness of about 90%; drying is electric baking drying.
7. The tea drink for health care according to claim 1, characterized in that: The preparation process of the liquorice tea comprises: (1) Preheat the pan, pour in the diluted honey, and simmer over low heat until it boils slightly. Be careful not to let the honey burn. (2) Adding licorice slices: Slowly pour the cut licorice slices into the pot and mix thoroughly with the honey. Stir-fry continuously. Keep the heat low during the stir-frying process to ensure that the licorice slices are evenly coated with honey and heated evenly. (3) Continue frying: The frying time is from ten minutes to half an hour. The specific time depends on the amount of licorice slices and the heat. During the frying process, the color change of the licorice slices should be closely observed. When the color of the licorice slices turns dark yellow and the surface is shiny, it means that the degree of honey frying is moderate.
8. The tea drink for health care according to claim 1, characterized in that: The preparation process of the agarwood tea and orange red tea includes: picking, drying in the sun, rolling, compressing, heating and breaking up, shaping, aroma enhancement, and then hot baking for 12 hours.
9. The tea drink for health care according to claim 1, characterized in that: The method for using the tea drink is steaming tea, and the specific steps are as follows: (1) Pour the tea into the spray filter of the steaming teapot and add mineral water. The water level should not exceed the bottom edge of the spray filter of the steaming teapot. Remember to leave a height of 0.5 cm to ensure that the tea soup is formed by the condensation of water vapor after fumigating the tea leaves. (2) Turn on the steamer and select the lowest setting for brewing tea. Ensure that the steaming process is complete. When the tea reaches 100 degrees, adjust to the keep warm setting.