Roxburgh rose black tea and preparation method thereof

Abstract

The invention discloses rosa roxburghii tratt black tea and a preparation method thereof. The rosa roxburghii tratt black tea is prepared from the following raw materials in parts by weight: 120-150 parts of palmtop ancient tree black tea, 50-100 parts of rosa roxburghii tratt and 3-5 parts of pseudo-ginseng. Selecting fresh wild rosa roxburghii tratt; the method comprises the following steps: cleaning fresh wild raw rosa roxburghii tratt fruits, removing thorns and impurities on the surfaces, and draining water; drying until the water content is 10-15%, and selecting high-quality Pankg ancient tree black tea for later use; slightly crushing pseudo-ginseng into coarse particles for later use; and weighing the dried wild rosa roxburghii tratt, the stir-fried Panku ancient tree black tea and the pseudo-ginseng coarse particles according to the ratio, putting the weighed materials into a tea bag, and packaging the product. The formula disclosed by the invention is brewed with boiling water at the temperature of 90 DEG C or above, the first time of soaking lasts for 6-30 minutes preferably, the later time of soaking lasts for 3-15 minutes preferably, and the beverage can be drunk after being soaked. The traditional Chinese medicine composition has the functions of enhancing body immunity, delaying senescence, resisting atherosclerosis and tumors, invigorating stomach, resisting stress, protecting pancreas, preventing and treating diabetes and the like, and has a certain detoxification effect on metals such as lead, fluorine, manganese, mercury and cadmium.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of traditional Chinese medicine tea drinking, in particular to a Rosa roxburghii Tratt black tea and a preparation method thereof. BACKGROUND

[0002] Rosa roxburghii Tratt is a fruit rich in various nutrients, and its fruit contains rich vitamins C, vitamin P, superoxide dismutase (SOD), amino acids and mineral elements. Studies have shown that Rosa roxburghii Tratt has antioxidant, immune-enhancing, stomach-regulating and digestion-promoting effects. However, there are many problems in the current market of Rosa roxburghii Tratt tea products. On the one hand, most Rosa roxburghii Tratt teas are mainly made of single Rosa roxburghii Tratt material or randomly add other ingredients in the formula, without fully considering the synergistic effect between the ingredients, resulting in that the tea drink is difficult to achieve the ideal state in taste, flavor and effect. For example, some Rosa roxburghii Tratt teas have heavy bitterness and insufficient aroma, and the drinking experience is not good; on the other hand, the existing preparation methods of Rosa roxburghii Tratt tea have defects, which can easily cause a large loss of nutrients in Rosa roxburghii Tratt during processing, and cannot fully play the nutritional value of Rosa roxburghii Tratt. For example, some traditional preparation processes use high-temperature long-time drying, which causes the heat-sensitive nutrients such as vitamin C in Rosa roxburghii Tratt to be severely damaged. In the existing related patent technologies, such as the application number 2020112804057, the invention name is "Rosa roxburghii Tratt tea and its preparation method", the formula of the Rosa roxburghii Tratt tea is simple, and the Rosa roxburghii Tratt and other ingredients are not scientifically matched, which cannot realize the synergistic promotion of multiple effects; the preparation method is complex and high in cost, which is not conducive to large-scale production and market promotion. Therefore, it is of important market demand and practical significance to develop a Rosa roxburghii Tratt tea with the advantages of improving taste, enhancing flavor fusion and synergistically promoting health effects by specific raw material ratio, and maximizing the retention of nutrients by using a mild process. SUMMARY

[0003] The purpose of the present application is to provide a Rosa roxburghii Tratt black tea and a preparation method thereof, which has the advantages of improving taste, enhancing flavor fusion and synergistically promoting health effects by specific raw material ratio, and maximizing the retention of nutrients by using a mild process.

[0004] The present application provides a Rosa roxburghii Tratt black tea and a preparation method thereof, which is made of the following raw materials by weight: 120-150 parts of palm tree black tea, 50-100 parts of Rosa roxburghii Tratt, and 3-5 parts of Sanqi.

[0005] Preferably, the present application also provides that the following raw materials are made by weight: 120 parts of palm tree black tea, 50 parts of Rosa roxburghii Tratt, and 3 parts of Sanqi.

[0006] Preferably, the present application also provides that the following raw materials are made by weight: 150 parts of palm tree black tea, 100 parts of Rosa roxburghii Tratt, and 5 parts of Sanqi.

[0007] Preferably, the application also proposes that the preparation method is as follows: 1) selection of raw materials; fresh wild rose apples are selected; 2) rose apple pretreatment; wash the fresh wild rose apples, remove the thorns and impurities on the surface, cut them into thin slices, then put the rose apple slices into a steamer and steam them for 3-5 minutes, take them out and quickly put them into cold water to cool, then take them out and drain the water; then put the rose apple slices into an oven at 40-50°C and dry them until the water content is 10%-15%, then take them out and put them into a pulverizer to be crushed into coarse particles for standby; steam treatment can effectively inactivate the enzyme activity in the rose apple, prevent the oxidation loss of nutritional ingredients, and reduce the bitterness of the rose apple; 3) select high-quality palm tree black tea, roast it, remove impurities, and directly use it for standby; 4) slightly crush the notoginseng into coarse particles for standby; the coarse particles retain a certain structural integrity, which not only avoids the problems of easy caking and rapid precipitation of notoginseng powder, leading to concentrated bitterness, but also makes it easier to release saponins and other ingredients than the complete notoginseng segments; 5) put the dried wild rose apples, roasted palm tree black tea, and notoginseng coarse particles into tea bags according to the proportion; 6) product packaging.

[0008] Preferably, the application also proposes that the particle size of the rose apple coarse particles is 20 mesh.

[0009] Preferably, the application also proposes that the particle size of the notoginseng coarse particles is 10 mesh.

[0010] Preferably, the application also proposes that the tea bag is a drawstring tea bag.

[0011] As can be seen from the above, the rose apple black tea and its preparation method provided by the application effectively solve the technical problems of heavy bitterness, easy loss of nutritional ingredients, and insufficient component synergistic effect of rose apple tea products by scientifically matching the raw material ratio of rose apple, palm tree black tea, and notoginseng, combining steam inactivation of enzyme activity and low-temperature drying process, and have the advantages of significantly improved taste, fully retained nutrients, and improved health value. DETAILED DESCRIPTION

[0012] The technical solutions in the present application will be clearly and completely described below in combination with the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. The components of the present application described and shown in the embodiments herein can be arranged and designed in various different configurations. Therefore, the following detailed description of the embodiments of the present application provided in the embodiments is not intended to limit the scope of the claimed present application, but only represents selected embodiments of the present application. Based on the embodiments of the present application, all other embodiments obtained by those skilled in the art without creative work belong to the scope of protection of the present application. Embodiments

[0013] A rose apple black tea and a preparation method thereof are prepared from raw materials in the following proportions: 120-150 parts of palm tree black tea, 50-100 parts of rose apple, and 3-5 parts of sanchi.

[0014] The palm tree black tea is used as a basic raw material, which mainly provides the basic flavor and aroma of the tea drink. In practical applications, the palm tree black tea can be mixed with tea leaves from different producing areas or different years, for example, the palm tree black tea from Yunnan area and the black tea from Fujian area are mixed in a certain proportion to realize the diversification adjustment of the flavor. The role of rose apple in the formula is mainly to provide nutritional ingredients, and its dosage range is limited between 50-100 parts to avoid the increase of bitter taste caused by excessive addition. Specifically, the processing method of rose apple can include freeze-drying or vacuum low-temperature drying method to further reduce the loss of heat-sensitive nutritional ingredients. The addition amount of sanchi is 3-5 parts, which mainly enhances the overall health care effect by introducing trace amounts of saponin ingredients. As an optional embodiment, sanchi can be mixed with Wenshan sanchi in a certain proportion to adjust the saponin content and taste characteristics.

[0015] The innovation of the present application lies in that by scientifically proportioning the raw materials of palm tree black tea, rose apple and sanchi, the problems of heavy bitter taste, insufficient aroma, loss of nutritional ingredients and unreasonable formula in rose apple tea products are solved. The rich aroma of palm tree black tea effectively masks the natural bitterness of rose apple, and its antioxidant properties reduce the oxidation loss of nutritional ingredients of rose apple during processing; the dosage range of rose apple is accurately controlled to ensure that heat-sensitive nutritional ingredients such as vitamin C are retained, while the balance of product flavor is maintained; the trace amount of sanchi avoids the problem of concentrated bitterness and forms a synergistic effect with other ingredients to enhance the overall health care efficacy. Thus, the present application realizes the optimization and unification of taste, flavor and efficacy, which is significantly improved compared with the single raw material or arbitrary collocation method in the prior art. Embodiments

[0016] A roxburgh rose black tea and a preparation method thereof, which are prepared from the following raw materials in parts by weight: palm tree black tea 120 parts, roxburgh rose 50 parts, and sanchi 3 parts.

[0017] The core innovation of the embodiment is that the palm tree black tea 120 parts, the roxburgh rose 50 parts, and the sanchi 3 parts are combined in precise proportions, thereby optimizing the formula design of the roxburgh rose black tea and solving the problems of bitter taste, insufficient aroma, and loss of nutritional components caused by improper raw material ratio. Specifically, the palm tree black tea 120 parts serves as the main component, providing a stable tea aroma base and a mellow taste, effectively neutralizing the natural sourness of the roxburgh rose, and improving the overall flavor harmony; the roxburgh rose 50 parts is added within a proper range, ensuring the retention of nutrients such as vitamin C, while avoiding excessive bitterness and maintaining the refreshing characteristics of the tea; the sanchi 3 parts is introduced in a trace amount, playing a synergistic effect of health components, enhancing product efficacy, and strictly controlling the amount to prevent bitterness concentration. The three components are precisely matched, the palm tree black tea establishes the flavor base, the roxburgh rose supplements nutrition and adjusts the taste balance, and the sanchi adds a trace amount to enhance the health value without destroying the overall harmony, thereby achieving the technical effects of taste improvement, aroma optimization, and efficacy synergy.

[0018] In practical applications, the palm tree black tea can be matched by selecting tea leaves from different origins or different years, for example, mixing ancient tree black tea from Yunnan region with black tea from Fujian region in a certain proportion to achieve diversified flavor adjustment. The role of roxburgh rose in the formula is mainly to provide nutritional components, and its dosage range is limited between 50-100 parts to avoid excessive addition leading to increased bitterness. Specifically, the processing method of roxburgh rose can include freeze-drying or vacuum low-temperature drying, etc. to further reduce the loss of heat-sensitive nutritional components. The addition amount of sanchi is 3-5 parts, which mainly functions to enhance the overall health effect by introducing a trace amount of saponin components. As an optional embodiment, sanchi can be matched by selecting varieties from different origins, for example, mixing Wenshan sanchi with sanchi in a certain proportion to adjust the saponin content and taste characteristics.

[0019] Through the above technical solutions, the application realizes the optimization and unification of taste, flavor, and efficacy, which is significantly improved compared to the single raw material or arbitrary matching method in the prior art. EMBODIMENT

[0020] A roxburgh rose black tea and a preparation method thereof, which are prepared from the following raw materials in parts by weight: palm tree black tea 120 parts, roxburgh rose 50 parts, and sanchi 3 parts.

[0021] The core innovation of this embodiment lies in the scientific combination of 150 parts of Zhangke ancient tree black tea and 100 parts of prickly pear, along with the introduction of a trace amount of Panax notoginseng (5 parts). This effectively solves the problems of strong bitterness, easy loss of nutrients, and poor taste and efficacy caused by an unreasonable formula in prickly pear tea. Specifically, Zhangke ancient tree black tea provides a rich aroma and smooth taste, masking the natural tartness of prickly pear. Its antioxidant properties reduce the oxidative loss of heat-sensitive nutrients such as vitamin C during processing. The amount of prickly pear used is precisely controlled, ensuring an adequate supply of key nutrients while avoiding excessive addition that could exacerbate bitterness. The low proportion of Panax notoginseng enhances the overall health benefits while preventing concentrated bitterness from negatively impacting the drinking experience. This synergistic effect achieves a balance between improved taste, enhanced flavor, and nutrient retention, thus optimizing the overall quality of prickly pear tea. Example

[0022] A prickly pear black tea and its preparation method are disclosed, comprising the following raw materials in parts by weight: 120-150 parts of Zhangke ancient tree black tea, 50-100 parts of prickly pear, and 3-5 parts of Panax notoginseng. Zhangke ancient tree black tea serves as the base ingredient, primarily providing the basic flavor and aroma of the tea. In practical applications, Zhangke ancient tree black tea can be blended with teas from different origins or years, for example, by mixing ancient tree black tea from Yunnan with black tea from Fujian in a certain proportion to achieve diversified flavor adjustments. The role of prickly pear in the formula is mainly to provide nutrients; its dosage is limited to 50-100 parts to avoid increasing bitterness due to excessive addition. Specifically, the processing methods for prickly pear can include freeze-drying or vacuum low-temperature drying to further reduce the loss of heat-sensitive nutrients. The addition of Panax notoginseng is 3-5 parts, its main function being to enhance the overall health benefits by introducing saponins in trace amounts. As a preferred implementation method, Panax notoginseng can be combined with varieties from different producing areas. For example, Wenshan Panax notoginseng can be mixed with Panax notoginseng in a certain proportion to adjust the saponin content and taste characteristics.

[0023] The innovation of this application lies in solving the problems of excessive bitterness, insufficient aroma, loss of nutrients, and unreasonable formulation in prickly pear tea products by scientifically proportioning Zhangke ancient tree black tea, prickly pear, and Panax notoginseng. The rich aroma of Zhangke ancient tree black tea effectively masks the natural bitterness of prickly pear, while its antioxidant properties reduce the oxidative loss of prickly pear nutrients during processing. The precise control of the amount of prickly pear ensures the preservation of heat-sensitive nutrients such as vitamin C, while maintaining the balance of the product's flavor. The trace addition of Panax notoginseng avoids the problem of concentrated bitterness and forms a synergistic effect with other ingredients, enhancing the overall health benefits. Thus, this application achieves an optimized unity of taste, flavor, and efficacy, representing a significant improvement over existing technologies that use single ingredients or arbitrary combinations.

[0024] This application further proposes a preparation method to scientifically process prickly pear and Panax notoginseng raw materials to retain nutrients and improve taste. However, in this process, traditional processing methods can easily lead to the loss of heat-sensitive components such as vitamin C in prickly pear due to high-temperature drying. At the same time, improper processing of Panax notoginseng can easily cause powder clumping and rapid precipitation, resulting in concentrated bitterness, which affects the flavor of the product and the drinking experience. Furthermore, the synergistic effect between raw materials cannot be effectively utilized.

[0025] The specific steps are as follows: 1) Selection of raw materials; select fresh wild prickly pears; 2) Pre-treatment of prickly pear: Wash fresh wild prickly pears, remove the thorns and impurities, slice them thinly, then put the prickly pear slices into a steamer and steam for 3-5 minutes. After removing them, quickly put them into cold water to cool, drain the water, and then put the prickly pear slices into an oven at 40-50℃ to dry until the moisture content is 10%-15%. After removing them, put the prickly pear slices into a grinder and grind them into coarse particles for later use. Steaming can effectively deactivate the enzyme activity in prickly pears, prevent the oxidation and loss of nutrients, and reduce the bitterness of prickly pears. Low-temperature drying can retain the nutrients of prickly pears to the greatest extent. 3) Select high-quality Zhangke ancient tree black tea, process it to remove impurities, and then set it aside for use. 4) Lightly crush Panax notoginseng into coarse particles for later use; coarse particles retain a certain degree of structural integrity, which avoids the problems of Panax notoginseng powder being prone to clumping and rapid precipitation leading to concentrated bitterness, and also makes it easier to release saponins and other components than whole Panax notoginseng segments. 5) Weigh the dried wild prickly pear, the roasted Zhangke ancient tree black tea and the coarse granules of Panax notoginseng according to the proportion and put them into a tea bag. 6) Product packaging.

[0026] In practical applications, prickly pear pretreatment refers to a series of physical and temperature treatments to optimize the preservation rate of its nutrients and taste. This can be achieved through a combination of steaming and rapid cooling. The steaming time is controlled at 3-5 minutes, a range chosen based on the optimal conditions for enzyme inactivation in prickly pear, effectively inhibiting oxidation while avoiding nutrient loss due to overheating. Rapid cooling terminates the thermal reaction by immersing in cold water, thus protecting heat-sensitive vitamin C from residual heat damage. The low-temperature drying stage is set at 40-50℃, determined based on the stability characteristics of various heat-sensitive substances in prickly pear, significantly reducing nutrient decomposition caused by high temperatures. The processing of coarse Panax notoginseng particles is based on the principle of Panax notoginseng saponin release kinetics. The particle size selection aims to balance bitterness distribution and the dissolution rate of active ingredients, thereby achieving dual optimization of taste and function.

[0027] Specifically, the above preparation method achieves efficient combination and functional enhancement of multiple raw materials through a systematic process. First, the selection of fresh wild prickly pear ensures a high initial nutrient content, providing a high-quality raw material foundation for subsequent processing. The combination of steaming and rapid cooling forms an effective closed-loop heat treatment, which not only deactivates the endogenous enzyme activity of the prickly pear but also protects heat-sensitive components such as vitamin C through precise temperature control. The design of low-temperature drying and coarse particle crushing optimizes the gradual release of nutrients during brewing while maintaining the integrity of the particle structure. The roasting process of Zhangke ancient tree black tea stimulates the aroma precursors of the tea leaves and removes impurities that may affect the flavor, ensuring the purity of the black tea. The preparation method of coarsely ground Panax notoginseng particles solves the problem of easy clumping of traditional powders through particle size control, allowing saponin components to be released evenly during brewing. Finally, the raw materials are mixed in proportion and packaged in tea bags. This combination method not only utilizes the acidic environment of the prickly pear to stabilize the polyphenols in the black tea but also enhances the overall antioxidant capacity through the synergistic effect of Panax notoginseng saponins and vitamin C from the prickly pear. Through scientific parameter control and process design, the entire preparation process maximizes the retention of prickly pear nutrients and significantly improves the product's taste, while fully leveraging the complementary advantages of multiple raw materials.

[0028] This application further proposes that the coarse particle size of the prickly pear is 20 mesh.

[0029] Specifically, coarse prickly pear particles refer to prickly pear particles within a certain size range after being pulverized. This can be achieved by mechanically pulverizing and then sieving through a 20-mesh sieve to ensure uniform particle size that meets the requirements. The purpose of this limitation is to optimize the release characteristics of nutrients and flavor compounds during brewing by controlling particle size, while avoiding fluctuations in taste caused by uneven particle size.

[0030] In detail, the particle size selection of the coarse prickly pear granules is based on the physical properties of the prickly prickly pear raw material and brewing requirements. A particle size of 20 mesh corresponds to a sieve aperture diameter of approximately 0.84 mm. This size prevents clumping and rapid precipitation of bitter substances caused by excessively fine particles, while avoiding insufficient dissolution of nutrients due to excessively coarse particles. In practical applications, this particle size works in conjunction with the steaming and low-temperature drying steps in the preparation method to maintain the structural integrity of the coarse prickly ...

[0031] This application further proposes that the coarse particle size of Panax notoginseng is 10 mesh.

[0032] Specifically, coarse granules of Panax notoginseng refer to particles with a certain particle size formed after Panax notoginseng has been lightly crushed. In practical applications, this can be achieved through controlled crushing of the raw material using mechanical crushing equipment, such as a crusher with a screen, where the target particle size can be precisely obtained by adjusting the screen aperture. The purpose of introducing this feature is to solve problems such as uneven release of components, clumping, and concentrated bitterness caused by particle size that is too large or too small, thereby optimizing the taste and efficacy stability of tea.

[0033] In detail, by limiting the particle size of the coarse Panax notoginseng granules to 10 mesh, an optimized particle size range is ensured. This particle size selection effectively avoids the phenomenon that excessively fine particles are prone to clumping due to increased surface area, leading to concentrated bitterness due to excessively rapid precipitation. Simultaneously, it prevents excessively large particles from hindering the full release of saponins and other active ingredients due to their overly complete structure. During the preparation process, when prickly pear, Zhangke ancient tree black tea, and coarse Panax notoginseng granules are mixed in a specific ratio, the 10-mesh particle size allows the Panax notoginseng granules to release active ingredients at an appropriate rate during brewing, thereby maintaining the balance of the tea's taste and ensuring the stable release of nutrients. Furthermore, this particle size design, combined with the pretreatment process of prickly pear and the roasting method of Zhangke ancient tree black tea, achieves a synergistic effect among various raw materials in the overall formula, improving the overall quality of the product. Through the above technical solutions, not only are the potential taste problems caused by Panax notoginseng granules in tea beverages resolved, but the product's efficacy stability is also significantly enhanced, demonstrating a clever combination of scientifically sound formula design and preparation technology.

[0034] This application further proposes that the tea bag be a drawstring tea bag.

[0035] Specifically, a drawstring tea bag is a type of sealed bag with a drawstring tightening mechanism, allowing for dynamic sealing of the bag opening by adjusting the tightness of the drawstring. In practical applications, drawstring tea bags can be made of food-grade heat-resistant non-woven fabric or filter paper, with a drawstring channel formed at the bag opening through sewing or heat pressing processes to accommodate the drawstring. The purpose of introducing the drawstring design is to effectively restrain the movement of the mixture inside the bag, preventing leakage during brewing that could affect the quality of the tea, while also improving user convenience.

[0036] In detail, the drawstring tea bag achieves a dynamic seal at the opening through a drawstring tightening mechanism. During brewing, this effectively limits the movement of prickly pear particles, ancient tree black tea, and coarse Panax notoginseng particles, preventing spillage and ensuring the purity of the tea. Furthermore, users can flexibly adjust the tightness of the opening according to their brewing needs, preventing particles from overflowing during hot water steeping and increasing bitterness, while also simplifying the tea bag removal process and reducing the interference of residue on the subsequent drinking experience. This design not only solves the leakage problem caused by the fixed opening of ordinary tea bags but also significantly improves the product's practicality and user-friendliness. Combined with the aforementioned prickly pear black tea preparation method, the drawstring tea bag design further optimizes the overall performance of the product, ensuring that the prepared prickly pear black tea retains its nutritional components while providing a good brewing experience and drinking taste.

[0037] The working principle of this application embodiment is as follows: By scientifically proportioning Zhangke ancient tree black tea, prickly pear, and Panax notoginseng, a prickly pear black tea and its preparation method have been developed. Zhangke ancient tree black tea serves as the base ingredient, providing a rich aroma and smooth taste, effectively neutralizing the natural bitterness of the prickly pear. Its antioxidant properties also reduce the oxidative loss of prickly pear nutrients during processing. Furthermore, the limited dosage of prickly pear ensures an adequate supply of heat-sensitive nutrients such as vitamin C, avoiding excessive bitterness and maintaining a balanced flavor. Panax notoginseng is introduced in trace amounts; its saponins synergize with the prickly pear and black tea, enhancing overall health benefits such as improved immunity and digestive function, while avoiding the problem of concentrated bitterness affecting the drinking experience. Thus, the aroma of Zhangke ancient tree black tea masks the bitterness of the prickly pear, the nutrients of the prickly pear are protected by the black tea to minimize loss, and the mild properties of Panax notoginseng supplement specific effects. The precise proportions of these three ingredients achieve an optimized balance of taste, flavor, and efficacy. Specifically, this technical solution solves the problems of excessive bitterness, insufficient aroma, loss of nutrients, and unreasonable formula in prickly pear tea products by rationally combining and synergistically utilizing the above-mentioned raw materials, thus providing consumers with a prickly pear black tea product that has both good taste and unique flavor.

[0038] It is worth noting that the formula in this application is for brewing with water above 90 degrees Celsius. The first steeping should be 6–30 minutes, and subsequent steepings should be 3–15 minutes each. It should be drunk immediately after brewing. It has functions such as enhancing the body's immune function, delaying aging, resisting arteriosclerosis and tumors, strengthening the stomach, resisting stress, protecting the pancreas and preventing diabetes. It also has a certain detoxification effect on metals such as lead, fluorine, manganese, mercury, and cadmium.

[0039] The embodiments of the present invention have been described in detail above with reference to the examples, but the present invention is not limited to the described embodiments. For those skilled in the art, various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and these variations still fall within the protection scope of the present invention.

Claims

1. A roxburgh rose red tea and a preparation method thereof, characterized in that, It is made from the following raw materials by weight: 120-150 parts of palm tree old tea, 50-100 parts of Rosa roxburghii, and 3-5 parts of Panax notoginseng.

2. A roxburgh raspberry red tea and a method of preparing the same, characterized by, It is made from the following raw materials by weight: 120 parts of palm tree old tea, 50 parts of Rosa roxburghii, and 3 parts of Panax notoginseng.

3. A roxburgh raspberry red tea and a method of preparing the same, characterized by, It is made from the following raw materials by weight: 150 parts of palm tree old tea, 100 parts of Rosa roxburghii, and 5 parts of Panax notoginseng.

4. A prickly pear black tea and its preparation method according to any one of claims 1-3, characterized in that, The preparation method is as follows: (1) selection of raw materials; fresh wild Rosa roxburghii is selected; (2) pretreatment of Rosa roxburghii; the fresh wild Rosa roxburghii is washed, the surface thorns and impurities are removed, and the Rosa roxburghii is cut into thin slices, then the Rosa roxburghii slices are placed in a steamer and steamed for 3-5 minutes, and after being taken out, they are quickly placed in cold water for cooling, and then taken out and drained; then the Rosa roxburghii slices are placed in an oven at 40-50°C and dried to a water content of 10%-15%, and after being taken out, the Rosa roxburghii slices are placed in a pulverizer and crushed into coarse particles for standby; steam steaming can effectively inactivate the enzyme activity in Rosa roxburghii, prevent the oxidation loss of nutritional ingredients, and reduce the bitterness of Rosa roxburghii; low-temperature drying can maximize the retention of nutritional ingredients of Rosa roxburghii; (3) high-quality palm tree old tea is selected, fried, and then directly used after removing impurities; (4) Panax notoginseng is lightly crushed into coarse particles for standby; the coarse particles retain a certain structural integrity, which not only avoids the problems of easy caking and rapid precipitation of Panax notoginseng powder, leading to concentrated bitterness, but also is easier to release saponins and other ingredients than the complete Panax notoginseng segments; (5) the dried wild Rosa roxburghii, the fried palm tree old tea, and the Panax notoginseng coarse particles are weighed according to the proportion and placed in a tea bag; (6) product packaging.

5. A roxburgh raspberry black tea and a preparation method thereof according to claim 4, characterized in that, The particle size of the Rosa roxburghii coarse particles is 20 mesh.

6. A roxburgh pear red tea and a preparation method thereof according to claim 4, characterized in that, The particle size of the Panax notoginseng coarse particles is 10 mesh.

7. A roxburgh raspberry black tea and a preparation method thereof according to claim 4, characterized in that, The tea bag is a drawstring tea bag.