A plant herbal tea formula
By using plant ingredients such as reed rhizome, Imperata rhizome, bamboo leaves, dried tangerine peel, licorice, and honey to make herbal tea soup, and combining it with fresh milk/fresh fruit, the problem of thin taste and unnatural aroma in new-style tea beverages has been solved, achieving a rich taste and health benefits.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- 郑永昌
- Filing Date
- 2026-05-06
- Publication Date
- 2026-06-09
AI Technical Summary
The existing new-style tea beverages, such as milk tea and fruit tea, have a thin taste, unnatural aroma, and use chemically synthesized flavorings and colorings that do not meet health requirements.
Herbal herbal tea soup is made from reed rhizome, Imperata rhizome, Lophatherum gracile, dried tangerine peel, licorice, and honey. Fresh milk/fruit is used to replace chemical flavorings and colorings. Milk tea and fruit tea are made through cold extraction and boiling processes.
It enriches the texture of tea drinks, enhances the taste perception, meets the taste needs of most Chinese people, and also has health benefits, making it suitable for people of all ages to drink regularly.
Abstract
Description
Technical Field
[0001] This invention belongs to the field of food and beverage technology, and specifically relates to a herbal tea formula. Background Technology
[0002] In recent years, tea drinks have gradually separated from the catering industry and become an independent sector. In particular, some new-style Chinese tea drinks, compared with traditional beverages, have an aesthetic appeal and drinking style that are closer to the needs of today's young people, and are gradually becoming a new consumption trend.
[0003] New-style tea beverages are mainly classified into milk tea, fruit tea, and herbal tea. Early milk tea was mainly made by mixing milk tea powder, water, condensed milk, etc. The tea flavor mainly relied on the addition of flavoring and coloring. Therefore, milk tea has a thin and astringent taste and an unnatural aroma. Fruit tea is generally made by adding frozen fruit pulp to a milk tea base. Although frozen fruit pulp has a longer shelf life, the taste of fruit pulp is quite different from that of fresh fruit, and the aroma is weak. Summary of the Invention
[0004] The purpose of this invention is to provide a herbal herbal (milk / fruit) tea formula to solve the problems mentioned in the background art.
[0005] To achieve the above objectives, the present invention provides the following technical solution: This herbal herbal tea recipe is made from the following ingredients: reed rhizome, Imperata rhizome, bamboo leaves, dried tangerine peel, licorice root, and honey.
[0006] The selected ingredients, according to quality, are as follows: 5-30g of reed rhizome, 5-30g of Imperata cylindrica root, 2-20g of bamboo leaves, 2-15g of dried tangerine peel, 2-15g of licorice root, and 3-30g of honey. Wash them clean, add 500-1000ml of water, bring to a boil over high heat, then simmer over low heat for 5-30 minutes. Let it cool to a warm temperature before adding honey and stirring well.
[0007] The selected ingredients for making the tea soup include: 3-30g of whole tea leaves, 3-30g of edible flowers, and 200g of boiling water, and the tea soup is extracted by cold brewing.
[0008] The selected ingredients for the herbal tea preparation include: 5-30g of reed rhizome, 5-30g of Imperata cylindrica root, 2-20g of Lophatherum gracile leaves, 2-15g of dried tangerine peel, 2-15g of licorice root, and 3-30g of honey. After cleaning, add 500-1000ml of water.
[0009] The ingredients for making milk tea are carefully selected: 3-30g of whole tea leaves, 3-30g of edible flowers, 200g of water, 200g of cold-brewed tea extract and herbal tea, and 150-250g of fresh milk. The selected ingredients for making fruit tea are 3-30g of edible flowers, 200g of water, 200g of cold-brewed tea extract and herbal tea, 150-250g of fresh milk, and 150g of fresh fruit.
[0010] Compared with the prior art, the beneficial effects of the present invention are: (1) This invention uses reed rhizome, Imperata rhizome, Lophatherum gracile, dried tangerine peel, licorice, and honey to prepare herbal tea. Fresh milk / fresh fruit is added to make fruit tea and milk tea according to the style of the beverage. Fresh milk, whole tea leaves, and edible flowers are used to replace the original chemically synthesized flavorings and colorings, and honey is used to replace sucrose. Fresh milk can remove the astringency of the herbal tea, and the herbal tea can mask the fishy smell of the fresh milk. The two complement each other to enrich the texture of the beverage, increase the taste buds' perception of the tea, and achieve the purpose of leaving a lingering fragrance. Moreover, the use of fresh fruit and fresh milk to make herbal tea and milk tea can make the taste of the fruit tea closer to the original taste of the fruit. The sweetness of the base ingredients and the smoothness of the fresh milk blend together to create a special flavor that meets the taste needs of most Chinese people.
[0011] (2) This invention uses drinking water, reed rhizome, Imperata cylindrica root, bamboo leaves, dried tangerine peel, licorice root, and honey to make a herbal tea soup. Reed rhizome: clears heat, generates fluids, relieves irritability, stops vomiting, and promotes urination, suitable for dry mouth, internal heat, and dry throat; Imperata cylindrica root: cools blood, stops bleeding, clears heat, promotes urination, specifically clears lung heat, stomach heat, and yellow urine; Bamboo leaves: clear heart fire, relieves irritability, promotes urination, suitable for irritability, bitter taste in the mouth, poor sleep, and internal heat; Dried tangerine peel: regulates qi and strengthens the spleen, dries dampness and resolves phlegm, and prevents the previous ingredients from being too cold and damaging the stomach; Honey: moistens the lungs, moistens the intestines, flavors, and moderates the medicinal properties; Licorice root: harmonizes the various medicines, benefits qi, moistens the lungs and stops cough. This makes the whole formula milder. All the ingredients used in this formula are food and medicine of the same origin. It is suitable for people of any age to drink all year round. The herbal tea soup combined with whole leaf tea and edible flowers can increase the beauty and health benefits of the beverage. Detailed Implementation
[0012] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Example
[0013] Use 3-30g of whole tea leaves, 3-30g of edible flowers, and 200g of boiling water to cold extract the tea soup.
[0014] Select 5-30g of reed rhizome, 5-30g of Imperata cylindrica root, 2-20g of Lophatherum gracile leaves, 2-15g of dried tangerine peel, 2-15g of licorice root, and 3-30g of honey. Wash them clean, add 500-1000ml of water, bring to a boil over high heat, then simmer over low heat for 5-30 minutes. Let it cool to a warm temperature, then add honey and stir well to make a herbal tea.
[0015] After the ingredients are prepared, 3-30g of whole tea leaves, 3-30g of edible flowers, and 200g of water, along with 200g of cold-brewed tea and 150-250g of fresh milk, are used to make milk tea.
[0016] After the ingredients are prepared, 3-30g of edible flowers and 200g of water, 200g of cold-extracted tea and herbal tea, 150-250g of fresh milk and 150g of fresh fruit are added to form fruit tea. Example
[0017] Use 3-30g of whole tea leaves, 3-30g of edible flowers, and 200g of boiling water to cold extract the tea soup.
[0018] Use 5-30g of reed rhizome, 5-30g of Imperata cylindrica root, 2-20g of Lophatherum gracile leaves, 2-15g of dried tangerine peel, 2-15g of licorice root, and 3-30g of honey. Wash them clean, add 500-1000ml of water, bring to a boil over high heat, then simmer over low heat for 5-30 minutes. Let it cool to a warm temperature, then add honey and stir well to make a herbal tea.
[0019] After the ingredients are prepared, 3-30g of whole tea leaves, 3-30g of edible flowers, and 200g of water, along with 200g of cold-brewed tea and 150-250g of fresh milk, are used to make milk tea.
[0020] After the ingredients are prepared, 3-30g of edible flowers and 200g of water, 200g of cold-extracted tea and herbal tea, 150-250g of fresh milk and 150g of fresh fruit are added to form fruit tea. Example
[0021] Use 3-30g of whole tea leaves, 3-30g of edible flowers, and 200g of boiling water to cold extract the tea soup.
[0022] Use 5-30g of reed rhizome, 5-30g of Imperata cylindrica root, 2-20g of Lophatherum gracile leaves, 2-15g of dried tangerine peel, 2-15g of licorice root, and 3-30g of honey. Wash them clean, add 500-1000ml of water, bring to a boil over high heat, then simmer over low heat for 5-30 minutes. Let it cool to a warm temperature, then add honey and stir well to make a herbal tea.
[0023] After the ingredients are prepared, 3-30g of whole tea leaves, 3-30g of edible flowers, and 200g of water, along with 200g of cold-brewed tea and 150-250g of fresh milk, are used to make milk tea.
[0024] After the ingredients are prepared, combine 3-30g of fresh milk, 3-30g of edible flowers, and 200g of water. Add 200g of cold-brewed tea extract and herbal tea, 150-250g of fresh milk, and 150g of fresh fruit to form fruit tea.
[0025] (1) This invention uses reed rhizome, Imperata rhizome, Lophatherum gracile, dried tangerine peel, licorice, and honey to prepare herbal tea. Fresh milk / fresh fruit is added to make fruit tea and milk tea according to the style of the beverage. Fresh milk, whole tea leaves, and edible flowers are used to replace the original chemically synthesized flavorings and colorings, and honey is used to replace sucrose. Fresh milk can remove the astringency of the herbal tea, and the herbal tea can mask the fishy smell of the fresh milk. The two complement each other to enrich the texture of the beverage, increase the taste buds' perception of the tea, and achieve the purpose of leaving a lingering fragrance. Moreover, the use of fresh fruit and fresh milk to make herbal tea and milk tea can make the taste of the fruit tea closer to the original taste of the fruit. The sweetness of the base ingredients and the smoothness of the fresh milk blend together to create a special flavor that meets the taste needs of most Chinese people.
[0026] (2) This invention uses drinking water, reed rhizome, imperata rhizome, bamboo leaves, dried tangerine peel, licorice root, and honey to make a herbal tea soup. Reed rhizome: clears heat, generates fluids, relieves irritability, stops vomiting, and promotes urination, suitable for dry mouth, internal heat, and dry throat; Imperata rhizome: cools blood, stops bleeding, clears heat, promotes urination, specifically clears lung heat, stomach heat, and yellow urine; Bamboo leaves: clear heart fire, relieves irritability, promotes urination, suitable for irritability, bitter taste in the mouth, poor sleep, and internal heat; Dried tangerine peel: regulates qi and strengthens the spleen, dries dampness and resolves phlegm, and prevents the previous ingredients from being too cold and damaging the stomach; Honey: moistens the lungs, moistens the intestines, flavors the medicine, and moderates the medicinal properties; Licorice root: harmonizes the various medicines, benefits qi, moistens the lungs, and stops cough. This makes the whole formula milder. This formula is suitable for people of any age to drink all year round. The herbal tea soup combined with whole leaf tea and edible flowers can increase the beauty and health benefits of the beverage.
[0027] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A herbal herbal (fruit / milk) tea formula, characterized in that, This herbal tea soup is made from the following ingredients: reed rhizome, Imperata rhizome, Lophatherum gracile, dried tangerine peel, licorice root, and honey. Fresh fruit / milk, whole-leaf tea, and edible flowers can be added as needed to suit different beverage preferences.
2. The herbal tea formula according to claim 1, characterized in that: According to the weight, the above formula ingredients can be divided into: 5-30 g of reed rhizome, 5-30 g of Imperata rhizome, 2-20 g of Lophatherum gracile leaf, 2-15 g of dried tangerine peel, 2-15 g of licorice root, and 3-30 g of honey.
3. The herbal herbal tea formula according to claim 2, characterized in that: Wash 5-30g of reed rhizome, 5-30g of Imperata cylindrica root, 2-20g of Lophatherum gracile leaves, 2-15g of dried tangerine peel, 2-15g of licorice root, and 3-30g of honey. Add 500-1000ml of water and bring to a boil over high heat. Then simmer over low heat for 5-30 minutes. Let it cool to a warm temperature before adding honey and stirring well.
4. The tea infusion formula according to claim 3, characterized in that: The ingredients for making the tea soup include: 3-30g of whole tea leaves, 3-30g of edible flowers, and 200g of boiling water, and the tea soup is extracted by cold extraction.
5. The herbal tea formula according to claim 4, characterized in that: The ingredients are: 5-30 g of reed rhizome, 5-30 g of Imperata rhizome, 2-20 g of Lophatherum gracile leaves, 2-15 g of dried tangerine peel, 2-15 g of licorice root, and 3-30 g of honey.
6. The milk tea recipe according to claim 5, characterized in that: When making milk tea, the ingredient formula includes 3-30g of whole tea leaves, 3-30g of edible flowers, 200g of water, 200g of cold-brewed tea and herbal tea, and 150-250g of fresh milk.
7. The milk-containing beverage formula according to claim 6, characterized in that: When making fruit tea, the ingredient formula includes 3-30g of edible flowers, 200g of water, 200g of cold-extracted tea soup and herbal tea, 150-250g of fresh milk, and 150g of fresh fruit.