Preparation method of ginger, bamboo and ginseng health-care tea

Abstract

The invention relates to the field of health-care food, and discloses a preparation method of ginger, bamboo and ginseng health-care tea. The method comprises the following steps: S1, screening and drying medicinal raw materials such as rhizoma zingiberis, lophatherum gracile, ginseng and astragalus membranaceus until the water content is lower than 10%; s2, uniformly mixing the treated raw materials; s3, performing a low-temperature crushing process on the mixed material, and under the condition that the temperature is lower than 45 DEG C, preparing coarse powder of which the granularity can pass through a 20-mesh sieve but not pass through a 60-mesh sieve; and S4, quantitatively sub-packaging the obtained coarse powder into filter bags according to the weight of 5-7g per bag to prepare tea bags. Through scientific raw material compatibility, the tea is mild in nature, and the synergistic effects of warming the middle warmer, strengthening the spleen, benefiting qi, nourishing blood, clearing away the heart-fire and relieving restlessness are achieved; meanwhile, a specific low-temperature crushing process and powder granularity control are adopted, so that heat-sensitive active ingredients in the raw materials are effectively reserved, tea soup is clear after brewing, effective ingredients are fully dissolved out, and the product is convenient, easy to use and stable in quality.

Description

Technical Field

[0001] The invention relates to the field of health-care foods, in particular to a method for preparing ginger, bamboo and ginseng health-care tea. Background Art

[0002] With the accelerating pace of modern life and increasing work pressure, irregular eating and sleeping habits are becoming increasingly common, leading many people to experience sub-health conditions such as weak spleen and stomach function, mental fatigue, and poor sleep quality. Therefore, the development of health tea products with conditioning functions and convenient daily consumption has become a key focus in the healthcare field.

[0003] However, the relevant health tea products on the current market still have shortcomings in terms of technical solutions. In terms of raw material formulation design, the compatibility of some products is not scientific enough, or they focus too much on a single effect, or fail to fully consider the balance of cold and hot properties between the raw materials. Long-term drinking can easily cause unnecessary burdens on human body functions. In terms of production technology, when traditional high-temperature drying or conventional high-speed crushing methods are used to process medicinal and edible materials, the high temperature generated in the process can easily cause the saponins, flavonoids and volatile oils contained in raw materials such as ginseng and chrysanthemum to degrade or volatilize, thereby significantly reducing the final efficacy of the product. In addition, there is a lack of precise control over the particle size of the powder used to make tea bags. If the particle size is too coarse, the effective ingredients will not be fully dissolved during brewing, while if the particle size is too fine, the tea soup will be turbid and taste poor, affecting the user experience.

[0004] Therefore, there is an urgent need to provide a health tea with a scientific formula and an optimized preparation process to ensure that the active ingredients are retained to the greatest extent and a preparation method thereof. Summary of the Invention

[0005] The existing technology lacks a health tea with a rational formulation, simple preparation process, and effective retention of the active ingredients in the raw materials to address issues such as decreased spleen and stomach function, mental fatigue, and poor sleep quality caused by irregular lifestyles. Some health teas have overly simple formulas or unbalanced cold and heat properties, which can easily lead to functional impairments with long-term consumption. Some preparation methods also rely on high-temperature drying or conventional pulverization, which can easily damage and lose heat-sensitive active ingredients, thereby affecting the conditioning effects of the final product.

[0006] Therefore, the present invention aims to provide a method for preparing ginger, bamboo and ginseng health tea, which aims to solve the above technical problems by combining a specific raw material formula with an optimized preparation process.

[0007] To achieve the above object, the present invention provides a method for preparing ginger, bamboo and ginseng health tea, comprising the following steps:

[0008] S1. Screening and drying of medicinal materials;

[0009] S2, mixing the processed raw materials uniformly;

[0010] S3, grinding the mixed raw materials at low temperature to obtain coarse powder;

[0011] S4. Packing the coarse powder into filter bags independently to prepare tea bags.

[0012] As a preferred embodiment of the present invention, the raw material is made of the following components in parts by weight: 8-12 parts of dried ginger;

[0013] 8-11 parts of light bamboo leaves;

[0014] 4-6 parts of licorice;

[0015] 2-4 parts dried tangerine peel;

[0016] 2-4 parts Imperata cylindrica root;

[0017] 0.5-1.5 parts of ginseng;

[0018] 0.5-1.5 parts of Astragalus;

[0019] 0.5-1.5 parts of chrysanthemum.

[0020] In this formula, dried ginger is warm in nature, warming the middle and dispersing cold; bamboo leaves, Imperata root, and chrysanthemum are cold in nature, clearing heat and dampness, and dispersing wind-heat; ginseng, astragalus, and licorice tonify the spleen; and tangerine peel regulates qi and strengthens the spleen, drying dampness and resolving phlegm. These components work synergistically in specific proportions, achieving a balanced cold and warm effect and complementary benefits.

[0021] As a preferred embodiment of the present invention, the raw materials are all authentic medicinal materials to ensure the quality of the raw materials and the content of effective ingredients.

[0022] As a preferred embodiment of the present invention, the particle size of the coarse powder obtained in step S3 is such that it passes through a 20-mesh sieve but not through a 60-mesh sieve. This particle size range ensures rapid dissolution of the active ingredients during brewing while preventing the powder from being too fine, which can cause turbidity in the tea soup and clogging of the filter bag. Furthermore, it increases the brewing resistance of the product.

[0023] As a preferred embodiment of the present invention, before step S2, the raw materials are dried to reduce the moisture content of the raw materials to less than 10%. This step reduces the moisture content of the raw materials, facilitates the subsequent crushing operation, effectively inhibits the growth of microorganisms, and prolongs the shelf life of the product.

[0024] As a preferred embodiment of the present invention, step S3 utilizes a low-temperature pulverization process, wherein the temperature during the pulverization process is controlled below 45°C. This process avoids the damage caused by the high temperatures generated by conventional pulverization to the heat-sensitive active ingredients in raw materials such as ginseng, astragalus, and chrysanthemum, thereby maximizing the biological activity of the raw materials.

[0025] As a preferred embodiment of the present invention, the tea bags are individually packaged in packs weighing 5-7 grams each. This quantitative packaging method is convenient for users to take and can ensure accurate dosage for each brewing.

[0026] As a preferred embodiment of the present invention, the individual subpackages are packaged in corn fiber filter bags, which have good biodegradability and permeability, do not release harmful substances during the brewing process, and can ensure the rapid seepage of the tea soup.

[0027] The present invention provides a method for preparing ginger, bamboo and ginseng health tea. It has the following beneficial effects:

[0028] 1. This invention utilizes a specific raw material formula, scientifically combining the warming component dried ginger with the cooling components light bamboo leaf, white imperata root, and chrysanthemum, resulting in a mild tea. Furthermore, the qi-tonifying components (ginseng and astragalus) and the qi-regulating and dampness-removing component (tangerine peel) work synergistically to regulate spleen and stomach function. This formula achieves synergistic effects across multiple functions, including warming the middle and strengthening the spleen, tonifying qi and relieving restlessness, and clearing away heat and dampness, fundamentally resolving the technical issues of single efficacy or imbalance between cold and heat.

[0029] 2. The present invention adopts a low-temperature pulverization process to control the temperature of the pulverization process below 45°C, effectively avoiding the damage of heat-sensitive active ingredients (such as saponins, volatile oils, etc.) in the raw materials caused by the high temperature generated by conventional pulverization, and retaining the biological activity of the medicinal materials to the greatest extent. At the same time, the coarse powder particle size is controlled within the range of passing through a 20-mesh sieve but not passing through a 60-mesh sieve, which not only ensures the dissolution rate of the active ingredients during brewing, but also avoids the turbidity of the tea soup and the inconvenience of brewing caused by too fine powder, thereby improving the utilization efficiency and user experience of the product.

[0030] 3. The preparation method of the present invention finally makes the coarse powder of medicine and food into quantitatively packaged tea bags. This form does not require traditional decoction, is suitable for fast-paced life scenes, and improves the convenience of application. Its standardized independent packaging (5-7 grams per bag) makes it easy for users to accurately control the dosage. Combined with its mild formula characteristics, the present invention is applicable to a wider range of people and can meet the daily health care needs of people with different physiques. DETAILED DESCRIPTION

[0031] The sources and specifications of the main raw materials and reagents used in the following examples and comparative examples are as follows. Reagents not specifically specified are all commercially available products of analytical grade or higher.

[0032] Experimental reagents and reference substances:

[0033] 1,1-Diphenyl-2-trinitrophenylhydrazine (DPPH): CAS No.: 1898-66-4;

[0034] Ginsenoside Rb1 reference substance: CAS number: 41753-43-9;

[0035] Luteolin: CAS number: 5373-11-5;

[0036] Ethanol: CAS No.: 64-17-5;

[0037] Methanol: CAS No.: 67-56-1;

[0038] Acetonitrile: CAS number: 75-05-8;

[0039] Phosphoric acid: CAS number: 7664-38-2.

[0040] Example 1-3:

[0041] Example 1:

[0042] Raw material formula:

[0043] Weigh the following raw materials in parts by weight:

[0044] 8 parts of dried ginger, 8 parts of light bamboo leaves, 4 parts of liquorice, 2 parts of dried tangerine peel, 2 parts of white imperata root, 0.5 part of ginseng, 0.5 part of astragalus, and 0.5 part of chrysanthemum.

[0045] Preparation method:

[0046] S1. Screening and drying the medicinal materials: Take the above-mentioned raw materials by weight and manually screen them to remove impurities and inferior products. Dry the screened raw materials in a 60°C forced air drying oven until the moisture content of each raw material is confirmed to be less than 10%.

[0047] S2. Mix the processed raw materials evenly: put all the dried raw materials into a V-type mixer and mix for 30 minutes to ensure that all components are evenly mixed.

[0048] S3. Cryogenically pulverize the mixed raw materials to obtain a coarse powder: The uniformly mixed materials are placed in a cryogenic pulverizer equipped with a cooling jacket for pulverization. The material temperature in the pulverization chamber is maintained below 45°C by controlling the feed rate and the flow rate of circulating cooling water. Screening equipment is used for classification, and the coarse powder with a particle size that passes a 20-mesh sieve but not a 60-mesh sieve is collected.

[0049] S4. Separately pack the coarse powder into filter bags to make tea bags: The coarse powder obtained in step S3 is individually packaged using an automatic packaging machine and loaded into corn fiber filter bags at a weight of 5.0 g per bag. The bags are then heat-sealed to obtain finished tea bags. This finished product is recorded as Product 1.

[0050] Example 2:

[0051] Raw material formula:

[0052] Weigh the following raw materials in parts by weight:

[0053] 10 parts of dried ginger, 9 parts of light bamboo leaves, 5 parts of liquorice, 3 parts of dried tangerine peel, 3 parts of white imperata root, 1 part of ginseng, 1 part of astragalus, and 1 part of chrysanthemum.

[0054] Preparation method:

[0055] The preparation method thereof is identical to Example 1 except for the raw material formula, and the remaining steps, process parameters and equipment used are identical to those of Example 1. The final tea bag product obtained is recorded as Product 2.

[0056] Example 3

[0057] Raw material formula:

[0058] Weigh the following raw materials in parts by weight:

[0059] 12 parts of dried ginger, 11 parts of light bamboo leaves, 6 parts of liquorice, 4 parts of dried tangerine peel, 4 parts of white imperata rhizome, 1.5 parts of ginseng, 1.5 parts of astragalus, and 1.5 parts of chrysanthemum.

[0060] Preparation method:

[0061] The preparation method thereof is identical to that of Example 1 except for the different ratio of raw materials, and the remaining steps, process parameters and equipment used are identical to those of Example 1. The final tea bag product obtained is recorded as Product 3.

[0062] Comparative Examples 1-3:

[0063] Comparative Example 1:

[0064] Compared to Example 2, this comparative example differs in the weight ratio of the raw materials. This comparative example uses the following formula: 2 parts dried ginger, 20 parts light bamboo leaves, 5 parts liquorice, 3 parts dried tangerine peel, 3 parts Imperata rhizome, 1 part ginseng, 1 part astragalus, and 1 part chrysanthemum. The remaining preparation steps, process parameters, and equipment used are the same. The final product is recorded as Comparative Product 1.

[0065] Comparative Example 2:

[0066] Compared to Example 2, the difference lies in the pulverization process in step S3. This comparative example uses a conventional high-speed pulverizer for pulverization without external cooling and temperature control. The temperature of the material in the pulverization chamber was measured to have risen to 75°C. All other conditions were the same. The resulting finished product is recorded as Comparative Product 2.

[0067] Comparative Example 3:

[0068] Compared with Example 2, the difference lies in the particle size of the coarse powder obtained in step S3. In this comparative example, the material is crushed and a fine powder having a particle size passing through a 100-mesh sieve is collected. All other conditions are the same. The final product obtained is recorded as Comparative Product 3.

[0069] Test Example 1-3:

[0070] Test Example 1:

[0071] Sensory quality evaluation:

[0072] Experimental methods:

[0073] Product 2 prepared in Example 2, comparative product 1 prepared in Comparative Example 1, and comparative product 3 prepared in Comparative Example 3 were selected for sensory quality evaluation.

[0074] An evaluation team of 10 people who have received professional sensory evaluation training was organized. A single-blind method was used, and each sample was randomly coded and distributed to the evaluators.

[0075] Brewing Standard: Place one packet of each sample in a 250mL white ceramic evaluation bowl. Add 200mL of initially boiling purified water, cover, and let stand for 5 minutes. After 5 minutes, strain the tea into an evaluation cup. Once the tea cools to approximately 50°C, evaluate the tea.

[0076] Evaluation Indicators and Standards: Evaluation criteria include tea soup color, aroma, and flavor. Each indicator is scored on a scale of 1-10, with higher scores indicating superior quality. Tea soup color primarily assesses its clarity and color; aroma primarily evaluates its purity and persistence; and flavor primarily evaluates its mellowness, harmony, and presence of any unpleasant flavors. The final score is the average of the 10 evaluators.

[0077] Experimental results:

[0078] The sensory quality evaluation results of each sample are recorded in the table below.

[0079] Table 1. Sensory quality evaluation results

[0080] Sample number Tea soup color (points) Aroma (points) Taste (points) Average score Product 2 9.2 8.9 9.4 9.17 Comparison product 1 7.1 5.5 4.3 5.63 Comparison product 3 3.6 7.5 6.2 5.77

[0081] Result analysis:

[0082] As shown in Table 1, Product 2 achieved significantly higher comprehensive scores for tea soup color, aroma, and flavor than Comparative Products 1 and 3. This result demonstrates that the production method of the present invention achieves excellent sensory quality through specific control of the raw material formulation and the physical form of the product. Comparative Product 1 had an extremely low flavor score. This is because the amount of the cold component, bamboo leaves, far exceeds the warm component, dried ginger, in the formula, resulting in a serious imbalance in the cold and hot properties of the formula, and the tea soup exhibits a distinct sense of stimulation and disharmony. The raw material formulation used in the present invention ensures a mellow flavor by combining the various attribute components in specific proportions.

[0083] The experimental results also show that Product 2 achieved a significantly higher tea soup color score than Comparative Product 3. This is due to the overly fine powder particle size of Comparative Product 3 (over 100 mesh). During brewing, a large number of fine particles pass through the pores of the filter bag and enter the tea soup, forming a stable suspension and resulting in a noticeably turbid tea soup. The present invention precisely controls the coarse powder particle size to within a range that passes through a 20-mesh sieve but not a 60-mesh sieve. This specific particle size range effectively traps the vast majority of solid particles within the filter bag during brewing, allowing only the active ingredients to dissolve, resulting in a clear, translucent tea soup and ensuring a pleasant visual experience.

[0084] In summary, the production method of the present invention ensures the sensory quality of the final product through the synergistic effect of two key technical features. First, a scientific raw material formula and ratio is the foundation for achieving a mellow flavor and pure aroma; second, an appropriate powder particle size range is key to ensuring the clarity of the tea soup. The combination of these two technical features ensures that the final tea bag exhibits a clear soup color, harmonious taste, and pure herbal aroma after brewing, solving the technical problem of reduced sensory quality caused by unbalanced formulation or improper control of physical form.

[0085] Test Example 2:

[0086] Key heat-sensitive component retention rate test:

[0087] Experimental methods:

[0088] This test example evaluated the effects of different milling processes on the retention of heat-sensitive active ingredients in raw materials. Product 2 (cold-crushed) from Example 2 and Comparative Product 2 (conventional high-speed milling) from Comparative Example 2 were selected as test samples. Ginsenoside Rb1, a representative heat-sensitive component in ginseng, was selected as an indicator for quantitative analysis.

[0089] Sample Preparation: Accurately weigh 1.0 g of each powder of Product 2 and Comparative Product 2 and place them in 50 mL stoppered conical flasks. Accurately add 50 mL of 70% ethanol solution and stopper tightly. Ultrasonic extraction (power 250 W, frequency 40 kHz) is performed in a 60°C water bath for 30 minutes. Cool to room temperature, make up the lost weight with 70% ethanol solution, shake well, and filter through a 0.45 μm microporous membrane. The filtrate is used as the test solution.

[0090] Chromatographic conditions:

[0091] Chromatographic column: Agilent ZORBAXSB-C18 (4.6 mm × 250 mm, 5 μm);

[0092] Mobile phase: acetonitrile (A)-water (B), gradient elution (0-30 min, 32% A; 30-45 min, 40% A; 45-60 min, 32% A);

[0093] Flow rate: 1.0 mL / min;

[0094] Column temperature: 30°C;

[0095] Detection wavelength: 203nm;

[0096] Injection volume: 10 μL.

[0097] To prepare a standard curve, accurately weigh an appropriate amount of ginsenoside Rb1 reference substance, dissolve it in methanol, and dilute it to create a series of standard solutions of varying concentrations. Measure the concentrations using the above chromatographic conditions, plotting a standard curve using the peak area as the ordinate (Y) and the reference substance concentration as the abscissa (X).

[0098] Content Determination: Inject each test solution into a high-performance liquid chromatograph for determination. Record the peak area of ​​ginsenoside Rb1 and substitute it into the standard curve regression equation to calculate the ginsenoside Rb1 content in each sample. Perform three replicates for each sample, and average the results.

[0099] Experimental results:

[0100] The results of the determination of ginsenoside Rb1 content in Product 2 and Comparative Product 2 are recorded in the table below.

[0101] Table 2. Comparison of ginsenoside Rb1 content under different crushing processes

[0102] Sample number Ginsenoside Rb1 content (mg / g) Product 2 3.98 Comparison Product 2 2.15

[0103] Result analysis:

[0104] It can be seen from the experimental data in Table 2 that the content of ginsenoside Rb1 in Product 2 (low-temperature crushing) is significantly higher than that in Comparative Product 2 (conventional high-speed crushing). This result directly proves the effectiveness of the low-temperature crushing process adopted by the present invention in retaining the heat-sensitive active ingredients of the raw materials. The mechanism is that the chemical structure of ginsenoside compounds is unstable under high temperature conditions and is prone to hydrolysis or degradation reactions. During conventional high-speed crushing, a large amount of mechanical energy is converted into thermal energy, resulting in a sharp increase in the material temperature (measured at 75°C in this experiment). This high-temperature environment is sufficient to cause structural damage and activity loss of a considerable portion of ginsenoside Rb1.

[0105] The production method of the present invention utilizes a low-temperature pulverization process equipped with a cooling device, and strictly controls the temperature during pulverization to below 45°C, providing a gentle physical processing environment for heat-sensitive ingredients. This process effectively inhibits the degradation of ginsenoside Rb1 caused by high temperatures, thereby significantly improving its retention in the final product. The introduction of this technical feature is key to ensuring that the functional ingredients of the health tea of ​​the present invention are effectively retained and thus exert their intended physiological effects.

[0106] In summary, the low-temperature pulverization step of the present invention is not simply a physical transformation process, but a key technical step for preserving the core active ingredients. By precisely controlling the pulverization temperature, this method overcomes the technical drawback of the prior art, which often results in significant loss of active ingredients due to improper processing techniques, thereby ensuring the inherent quality and functional foundation of the final product.

[0107] Test Example 3:

[0108] In vitro antioxidant activity evaluation:

[0109] Experimental methods:

[0110] This test example aims to evaluate the differences in in vitro antioxidant activity of final products with different raw material formulas through DPPH free radical scavenging experiments. Product 2 prepared in Example 2 and Comparative Product 1 prepared in Comparative Example 1 were selected as test samples.

[0111] Sample Preparation: Accurately weigh 5.0 g of each powder of Product 2 and Comparative Product 1 and place them in 100 mL conical flasks. Add 70% ethanol at a solid-liquid ratio of 1:20. Ultrasonic extraction (250 W, 40 kHz) is performed in a 50°C water bath for 45 minutes. The extract is centrifuged (4000 rpm, 15 minutes) and the supernatant is filtered through a 0.45 μm microporous membrane. The filtrate is concentrated by rotary evaporation and freeze-dried to obtain a dry extract. During the experiment, the dry extract is accurately weighed and prepared into a series of test solutions of varying concentrations using 70% ethanol.

[0112] DPPH free radical scavenging ability determination:

[0113] Accurately prepare 0.2 mmol / L DPPH-ethanol solution and keep it in a dark place for later use.

[0114] Take 2.0 mL of the test solution of different concentrations, add 2.0 mL of DPPH-ethanol solution, shake quickly, and react at room temperature in the dark for 30 minutes.

[0115] Use a spectrophotometer to measure the absorbance at a wavelength of 517 nm and record it as A i .

[0116] Take another 2.0mL 70% ethanol solution instead of the test solution, mix it with 2.0mL DPPH-ethanol solution, and use it as the blank control group. Measure its absorbance value and record it as A. o .

[0117] Take another 2.0mL of the test solution and mix it with 2.0mL of anhydrous ethanol as the sample background group. Measure its absorbance value and record it as A j .

[0118] The DPPH free radical scavenging rate was calculated according to the following formula:

[0119] Clearance (%) = [1-(A i -A j ) / A o ]×100%

[0120] Each group of samples was measured three times in parallel, and the results were averaged.

[0121] Experimental results:

[0122] The results of the scavenging ability of Product 2 and Comparative Product 1 for DPPH free radicals are recorded in the table below.

[0123] Table 3. Scavenging rate of DPPH free radicals by different samples

[0124] Sample concentration (mg / mL) Product 2 clearance rate (%) Comparative product 1 clearance rate (%) 0.1 45.3 21.7 0.2 62.8 35.2 0.4 79.1 48.9 0.8 88.4 61.3 1.6 93.7 70.5

[0125] Result analysis:

[0126] As shown in Table 3, at all tested concentrations, the scavenging rate of the DPPH free radical of the implementation product 2 was significantly higher than that of the comparative product 1, showing stronger in vitro antioxidant activity. This result confirms that the raw material formula provided by the present invention is functionally superior to the formula with an unbalanced ratio. This functional advantage does not come from a single component, but rather from the synergistic effect of the overall formula.

[0127] In the prescription of the present invention, the leaves of bamboo and chrysanthemum are rich in flavonoids and phenolic compounds, which are the direct material basis of antioxidant activity. At the same time, the saponins and polysaccharides contained in the qi-tonifying components such as ginseng and astragalus in the formula not only have certain antioxidant capacity, but more importantly, they can regulate and promote the absorption and utilization of other functional ingredients through their tonic function. The addition of dried tangerine peel plays a role in regulating qi and strengthening the spleen, further optimizing the absorption and transportation environment of the overall formula. This multi-component, multi-target synergistic effect together constitutes the product's efficient antioxidant activity.

[0128] In the formulation of Comparative Product 1, the proportion of the cold-inducing ingredient, the leaf of bamboo, is too high, severely disrupting the internal balance of the formula. Even though the leaf of bamboo itself contains antioxidants, the overall imbalance in the formula prevents effective synergy, resulting in its comprehensive antioxidant capacity being far lower than that of the more scientifically formulated Product 2. Therefore, one of the core technologies of this invention lies in achieving functional complementarity and balanced properties of each ingredient through precise weight ratios. The experimental data from this test example provides objective experimental support for the scientific and advanced nature of this formulation design.

Claims

1. A method for preparing ginger, bamboo and ginseng health tea, characterized in that: The following steps are involved: S1. Screening and drying of medicinal materials; S2, mixing the processed raw materials uniformly; S3, grinding the mixed raw materials at low temperature to obtain coarse powder; S4. Packing the coarse powder into filter bags independently to prepare tea bags.

2. The method for preparing the ginger, bamboo and ginseng health tea according to claim 1, wherein: The raw material is made from the following components in parts by weight: 8-12 parts dried ginger; 8-11 parts of light bamboo leaves; 4-6 parts of licorice; 2-4 parts dried tangerine peel; 2-4 parts Imperata cylindrica root; 0.5-1.5 parts of ginseng; 0.5-1.5 parts of Astragalus; 0.5-1.5 parts of chrysanthemum.

3. The method for preparing the ginger, bamboo and ginseng health tea according to claim 1, wherein: The raw materials are all authentic medicinal materials.

4. The method for preparing the ginger, bamboo and ginseng health tea according to claim 3, wherein: The particle size of the coarse powder obtained in the step S3 is such that it can pass through a 20-mesh sieve but cannot pass through a 60-mesh sieve.

5. The method for preparing the ginger, bamboo and ginseng health tea according to claim 1, wherein: In the step S1, the raw materials are dried to reduce the water content of the raw materials to less than 10%.

6. The method for preparing the ginger, bamboo and ginseng health tea according to claim 1, characterized in that: In the step S3, a low-temperature pulverization process is adopted, and the temperature during the pulverization process is controlled below 45°C.

7. The method for preparing the ginger, bamboo and ginseng health tea according to claim 1, characterized in that: The tea bags are individually packaged according to the weight of each bag of 5-7 grams.

8. The method for preparing the ginger, bamboo and ginseng health tea according to claim 1, characterized in that: The independent subpackaging is packaged in corn fiber filter bags.