Tea substitute based on loquat flowers and method for preparing same

Abstract

The application belongs to the processing technology of substitute tea, and provides a substitute tea based on loquat flowers and a preparation method thereof, which solves the problem of pungent aroma and bitter taste of traditional tea. Loquat flowers, old white tea, lilies and sweet tea are used as the core, and precise proportioning is used to realize warm and cool complementation. The preparation includes cleaning and drying, low-temperature re-drying, mixing and stirring, low-temperature curing and sealing and packaging, the low-temperature curing adjusts the smell, and the tea soup is clear and sweet. Animal experiments verify that it has the effects of relieving cough and expectorating sputum, and the antioxidant capacity is close to that of vitamin C. The product is packaged with food-grade aluminum foil bags, and is stable in quality, suitable for people who use their voices for a long time, people with respiratory discomfort and sub-health people. Another loquat flower olive tea contains Yunnan olive, Hangzhou chrysanthemum, snow pear and the like, and is made into a degradable tea bag, and has the effects of moistening the lungs, clearing heat and resolving toxins. Both of them are detected by a third party, meet the national standards, and are safe and healthy.

Description

Technical Field

[0001] This invention relates to the field of substitute tea processing technology, specifically to a substitute tea based on loquat flowers and its preparation method. Background Technology

[0002] Loquat flowers are the dried flower buds and inflorescences of the loquat tree. They are rich in nutrients such as amino acids, vitamins, carbohydrates, and minerals, as well as active ingredients such as triterpenoids and flavonoids. They possess various pharmacological effects, including treating colds, relieving coughs, expectorating phlegm, and reducing inflammation. In recent years, with the increasing severity of smog, the demand for lung-nourishing products has risen. Loquat flowers are rich in various bioactive components and have high edible and medicinal value. However, research reports on loquat flower tea are scarce. The main reason is that its strong, pungent aroma makes it difficult for most people to accept for direct consumption, severely limiting the development and utilization of loquat flower resources.

[0003] White tea is a commonly used folk remedy for reducing internal heat and has health benefits such as quenching thirst, clearing heat and detoxifying, relieving summer heat and promoting urination, and calming the liver and suppressing yang. Due to its simple traditional processing and unique quality, white tea retains the internal substances of fresh tea leaves, including essential active enzymes. Therefore, long-term consumption of white tea can promote fat metabolism, effectively control insulin secretion, slow glucose absorption, and break down excess sugar in the body, thus controlling blood sugar levels. White tea has a relatively high amino acid content; theanine promotes interferon secretion and significantly improves the body's immunity. Scientific research has proven that white tea has good antioxidant, anti-mutagenic, anti-cancer, antibacterial, and anti-inflammatory effects, and also has numerous benefits in preventing diabetes, neuroprotection, and reproductive health.

[0004] Sweet tea is the dried leaf of *Rubus suavissimus* S.Lee, a plant in the Rosaceae family. It is listed in Volume II of the *Quality Standards for Zhuang Medicines of Guangxi Zhuang Autonomous Region*. It is a non-sugar, naturally sweet plant with high sweetness, low calories, a refreshing and sweet taste, and health benefits. Traditional Chinese medicine considers sweet tea to be sweet and neutral in nature, possessing effects such as clearing heat, moistening the lungs, resolving phlegm, and relieving cough. Modern research shows that sweet tea is rich in bioactive components, possessing antioxidant, anti-inflammatory, anti-cancer, blood sugar-lowering, and lipid-lowering effects. Its health benefits include regulating immunity, improving memory, and supplementing nutrition. Sweet tea is extremely sweet, approximately 300 times sweeter than sucrose. As a sweet plant combining tea, sugar, and medicine, it can meet the sweetness needs of diabetic patients and obese individuals.

[0005] Lily, the dried fleshy scales of the lily bulb (Lilium tigrinum or Lilium pulvinatum), is a traditional Chinese medicine that is both edible and medicinal. It is believed to nourish yin and moisten the lungs, as well as calm the mind and soothe the nerves. Modern pharmacological studies have found that the effective components of lily mainly include polysaccharides, steroids, and flavonoids, exhibiting significant effects in anti-oxidative stress, antidepressant activity, and expectorant and antitussive effects. Studies by Ma Guoping et al. have shown that lily decoction can significantly increase phenol red sputum excretion in the respiratory tract of mice and capillary sputum excretion in rats, and it showed the best expectorant effect among nine commonly used lung-moistening and phlegm-resolving Chinese medicines.

[0006] In existing technologies, teas made solely from loquat flowers suffer from a pungent aroma, bitter taste, and limited appeal. While there have been attempts to simply blend loquat flowers with tea leaves, these methods often fail to consider the harmony of their properties and flavors, the fusion of their aromas, and the synergy of their effects. The arbitrary proportions result in either the loquat flower aroma masking the tea's fragrance, or an overpowering tea flavor that diminishes the benefits of the loquat flower, failing to fundamentally address the issue of the pungent aroma. Furthermore, most commercially available compound health teas lack specific targeting, and their ingredient combinations lack scientific basis, failing to adequately consider the harmony of their properties and flavors and the synergy of their effects, leading to poor taste and limited health benefits. Therefore, it is necessary to research a loquat flower white tea and its preparation method that can fully utilize the lung-moistening and cough-relieving effects of loquat flowers, improve their aroma and taste through scientific blending, and also provide antioxidant and other health benefits. Summary of the Invention

[0007] To address the aforementioned technical problems, this invention provides a loquat flower-based tea substitute and its preparation method, thereby resolving the technical issues of the pungent and unacceptable aroma of loquat flower tea, the lack of targeted application in existing health teas, and the poor taste.

[0008] To achieve the above objectives, the present invention adopts the following technical solution: In a first aspect, the present invention provides a loquat flower-based tea substitute, made from the following raw materials by weight: 5-8g loquat flowers, 20-30g aged white tea, 8-12g lily bulbs, and 8-12g sweet tea. The preparation method of the loquat flower white tea includes the following steps: (1) Take dried loquat flowers, lilies, and sweet tea, remove impurities, rinse quickly with clean water, drain the surface water, and dry at a high temperature of 80~90°C until the moisture content of the loquat flowers, lilies, and sweet tea is 3.0%~4.0%; take aged white tea and re-dry at a low temperature of 60~70°C for 20~30 minutes to remove the stale taste and reduce the moisture content to 5.0%~6.0%; (2) Take 5-8g of loquat flowers, 20-30g of aged white tea, 8-12g of lily bulbs and 8-12g of sweet tea after processing in step (1), put them in a mixer and stir to mix well to obtain mixed raw materials; (3) Place the mixed raw materials in step (2) into a scenting container lined with fresh scenting material for low-temperature scenting. After scenting, remove the fresh petal residue and make the moisture content of the mixed raw materials 5.0%~5.5% to obtain scented mixed tea. (4) After the scented tea in step (3) is naturally cooled at room temperature, it is packaged in aluminum foil bags at a rate of 50g per bag and sealed to obtain loquat flower white tea. The fresh scenting material mentioned in step (3) consists of fresh lily petals and fresh loquat petals, with a weight ratio of 2:1 between the fresh lily petals and fresh loquat petals. The total weight of the fresh scenting material is 10% to 20% of the weight of the mixed raw materials. The low-temperature scenting temperature is 40 to 45°C, and the low-temperature scenting time is 1.5 to 2.5 hours.

[0009] Preferably, it is made from the following ingredients by weight: 5g loquat flowers, 25g aged white tea, 10g lily bulbs, and 10g sweet tea.

[0010] Preferably, it is made from the following ingredients by weight: 8g loquat flowers, 20g aged white tea, 12g lily bulbs, and 10g sweet tea.

[0011] Preferably, it is made from the following ingredients by weight: 6g loquat flowers, 28g aged white tea, 8g lily bulbs, and 8g sweet tea.

[0012] Preferably, the high-temperature drying temperature in step (1) is 85~90°C, and the low-temperature re-drying temperature is 65~70°C.

[0013] Preferably, the aluminum foil bag in step (4) is a food-grade multi-layer composite aluminum foil bag, which is sealed by vacuuming or nitrogen filling.

[0014] Preferably, the tea is made from the following ingredients by weight: 1.2g loquat flowers, 0.6g Yunnan olives, 0.4g Hangzhou chrysanthemums, 0.4g snow pears, 0.5g lilies, 0.3g dried tangerine peel, 0.3g honeysuckle, and 0.3g licorice root; the preparation method of the loquat flower and olive tea includes the following steps: (1) Take dried loquat flowers, Yunnan olives, Hangzhou chrysanthemums, snow pears, lilies, dried tangerine peel, honeysuckle, and licorice. Remove impurities, rinse quickly with clean water, drain, and then dry at 80-90°C to ensure that the moisture content of each raw material is 3.0%-4.0%. (2) Weigh 1.2g of dried loquat flowers, 0.6g of Yunnan olives, 0.4g of Hangzhou chrysanthemums, 0.4g of snow pears, 0.5g of lilies, 0.3g of dried tangerine peel, 0.3g of honeysuckle, and 0.3g of licorice according to weight, and put them into a mixer to stir and mix evenly to obtain mixed raw materials; (3) The mixed raw materials in step (2) are packaged using a triangular bag packaging machine. The tea bags are made of corn fiber biodegradable tea bags, each containing 4g, to obtain loquat flower olive tea.

[0015] Compared with the prior art, the advantages of the present invention are as follows: 1. The loquat flower white tea provided by this invention is prepared by a reasonable ratio of raw materials and a specific method. It can be drunk directly after being brewed with hot water. It has a sweet and mellow taste, without the inherent pungent smell and bitterness of loquat flowers. This invention not only has the health benefits of moisturizing the lungs and relieving cough, expectorating phlegm, and anti-oxidation, making it suitable for people who use their voice for long periods, have respiratory discomfort, and are in a sub-healthy state, but also, through the combination of aged white tea and sweet tea, the tea soup combines the mellowness of white tea with the sweetness of sweet tea, resulting in excellent palatability.

[0016] 2. This invention uses medicinal and edible plant raw materials, with a balance of warm and cool properties. The mixture of loquat flowers, aged white tea, lily, and sweet tea creates a natural and balanced formula that moisturizes the lungs, relieves coughs, and has antioxidant effects. The raw materials are highly safe and suitable for long-term consumption. Detailed Implementation

[0017] The present invention will be further described below.

[0018] Example 1 The loquat flower-based tea substitute provided in this embodiment is made from the following ingredients by weight: 5g loquat flowers, 25g aged white tea, 10g lily bulbs, and 10g sweet tea. The total amount of all ingredients is 50g.

[0019] The preparation method of loquat flower white tea includes the following steps: (1) Take dried loquat flowers from Panzhihua, Sichuan, lilies from Longshan, Hunan, and sweet tea from Guilin, Guangxi. Remove impurities, quickly rinse the surface dust with clean water, place them on a stainless steel mesh sieve to drain the surface moisture, and then dry them at 85°C to reduce the moisture content of the loquat flowers, lilies, and sweet tea to 3.5%. Take 3-year-old aged white tea from Fuding, Fujian, and re-dry it at 65°C for 25 minutes to remove the stale taste and reduce the moisture content to 5.5%. (2) Take 5g of loquat flowers, 25g of aged white tea, 10g of lily bulbs and 10g of sweet tea after processing in step (1), put them in a stainless steel mixer and stir and mix at a speed of 20r / min for 10min to obtain mixed raw materials; (3) Place the mixed raw materials from step (2) into a scenting container with 3.3g of fresh lily petals and 1.7g of fresh loquat petals (totaling 5g, which is 10% of the weight of the mixed raw materials), and scent at a low temperature of 42°C for 2 hours. After scenting, remove the fresh petal residue with a 20-mesh sieve, so that the moisture content of the mixed raw materials is 5.2%, and obtain scented mixed tea. During the scenting process, the light fragrance of fresh lily petals and the sweet floral fragrance of fresh loquat petals permeate the dry tea under the action of water vapor, and fully blend with the aroma of white tea, effectively neutralizing the pungent smell of dried loquat flowers. (4) Take out the scented tea from step (3), place it in a clean environment and let it cool naturally to room temperature, pack it into food-grade multi-layer composite aluminum foil bags at 50g per bag, and vacuum seal it to obtain loquat flower white tea.

[0020] Example 2 The loquat flower white tea provided in this embodiment is made from the following ingredients by weight: 8g loquat flowers, 20g aged white tea, 12g lily bulbs, and 10g sweet tea. The total amount of all ingredients is 50g.

[0021] The preparation method of loquat flower white tea includes the following steps: (1) Take dried loquat flowers, lilies, and sweet tea, remove impurities, quickly rinse the surface dust with clean water, drain, and then dry at 90°C to reduce the moisture content of the loquat flowers, lilies, and sweet tea to 3.0%; take aged white tea and re-dry it at 70°C for 20 minutes to remove the stale taste and reduce the moisture content to 5.0%; (2) Take 8g of loquat flowers, 20g of aged white tea, 12g of lily bulbs and 10g of sweet tea after processing in step (1), put them in a stainless steel mixer and stir and mix at a speed of 20r / min for 10min to obtain mixed raw materials; (3) Place the mixed raw materials from step (2) into a scenting container with 5g of fresh lily petals and 2.5g of fresh loquat petals (total 7.5g, which is 15% of the weight of the mixed raw materials), and scent at a low temperature of 40°C for 2.5h. After scenting, remove the fresh petal residue and make the moisture content of the mixed raw materials 5.0% to obtain scented mixed tea. (4) Take out the scented tea from step (3), place it in a clean environment and let it cool naturally to room temperature, pack it into food-grade multi-layer composite aluminum foil bags at 50g per bag, and vacuum seal it to obtain loquat flower white tea.

[0022] Example 3 The loquat flower white tea provided in this embodiment is made from the following ingredients by weight: 6g loquat flowers, 28g aged white tea, 8g lily bulbs, and 8g sweet tea. The total amount of all ingredients is 50g.

[0023] The preparation method of loquat flower white tea includes the following steps: (1) Take dried loquat flowers, lilies, and sweet tea, remove impurities, quickly rinse the surface dust with clean water, drain, and then dry at 80°C to reduce the moisture content of the loquat flowers, lilies, and sweet tea to 4.0%; take aged white tea and re-dry it at 60°C for 30 minutes to remove the stale taste and reduce the moisture content to 6.0%; (2) Take 6g of loquat flowers, 28g of aged white tea, 8g of lily and 8g of sweet tea after processing in step (1), put them in a stainless steel mixer and stir and mix at a speed of 20r / min for 10min to obtain mixed raw materials; (3) Place the mixed raw materials from step (2) into a scenting container with 4g of fresh lily petals and 2g of fresh loquat petals (totaling 6g, which is 12% of the weight of the mixed raw materials), and scent at a low temperature of 45°C for 1.5h. After scenting, remove the fresh petal residue and make the moisture content of the mixed raw materials 5.5% to obtain scented mixed tea. (4) Take out the scented tea from step (3), place it in a clean environment and let it cool naturally to room temperature, pack it into food-grade multi-layer composite aluminum foil bags at 50g per bag, fill with nitrogen and seal, and you will get loquat flower white tea.

[0024] Example 4 Loquat flower and olive tea is a beverage made from loquat flowers. The loquat flower and olive tea provided in this embodiment is made from the following ingredients by weight: 1.2g loquat flowers, 0.6g Yunnan olives, 0.4g Hangzhou chrysanthemums, 0.4g snow pears, 0.5g lilies, 0.3g dried tangerine peel, 0.3g honeysuckle, and 0.3g licorice. The total amount of all ingredients is 4.0g.

[0025] The preparation method of loquat flower and olive tea includes the following steps: (1) Take dried loquat flowers, Yunnan olives, Hangzhou chrysanthemums, snow pears, lilies, dried tangerine peel, honeysuckle, and licorice. Remove impurities, rinse quickly with clean water, drain, and then dry at 85°C to ensure that the moisture content of each raw material is 3.0%~4.0%. (2) Weigh 1.2g of dried loquat flowers, 0.6g of Yunnan olives, 0.4g of Hangzhou chrysanthemums, 0.4g of snow pears, 0.5g of lilies, 0.3g of dried tangerine peel, 0.3g of honeysuckle, and 0.3g of licorice according to weight, and put them into a mixer to stir and mix evenly to obtain mixed raw materials; (3) The mixed raw materials in step (2) are packaged using a triangular bag packaging machine. The tea bags are made of corn fiber biodegradable tea bags, each containing 4g, to obtain loquat flower olive tea.

[0026] Example 5 Physicochemical indicators and safety testing The loquat flower white tea prepared in Example 1 was entrusted to a third-party testing agency for physicochemical and safety testing. The test results showed that the product had a moisture content of 5.2%, a total ash content of 6.8%, and heavy metal indicators such as lead and total arsenic all met the national food safety standards. Microbial indicators such as total bacterial count, coliform bacteria, and mold all met the hygiene standards for substitute tea. Pesticide residues met the requirements of the national food safety standard GB 2763. The product has a uniform appearance and color, and after brewing, the tea soup is clear and bright, with a fresh and harmonious aroma, a sweet and mellow taste, and no inherent pungent smell or bitterness of loquat flowers.

[0027] Example 6 Animal efficacy verification Cough-relieving efficacy verification Forty male KM mice weighing 18-22g were randomly selected and fed a basic diet for 3 days to adapt. The animals were then randomly divided into four groups according to their weight: blank control group, model group, lily positive control group, and Qingyan white tea group, with 10 mice in each group.

[0028] The blank control group was administered distilled water by gavage. The model group, lily positive control group, and Qingyan white tea group were all administered the corresponding test substance by gavage beforehand. Coughing was induced 30 minutes later using a concentrated ammonia spray method. Each group was administered the drug by gavage once daily. The lily positive control group was given lily decoction (equivalent to 5g / kg of raw drug), the Qingyan white tea group was given loquat flower white tea soup prepared in Example 1 (equivalent to 5g / kg of raw tea), and the blank control group and model group were given the same amount of distilled water. This was done for 7 consecutive days. 30 minutes after the last administration, a concentrated ammonia-induced cough experiment was conducted in mice, and the cough latency and the number of coughs within 2 minutes were recorded for each group.

[0029] The experimental results are shown in Table 1.

[0030] Table 1. Effects of loquat flower white tea on antitussive effects in mice (x±s, n=10) Cough latency and number of coughs within 2 minutes.

[0031] Note: Compared with the blank control group, **P<0.01; compared with the model group, △△P<0.01 Table 1 shows that after induction with concentrated ammonia, the cough latency period in the model group mice was significantly shortened, and the number of coughs within 2 minutes increased significantly, indicating successful model establishment. The cough latency period in the Qingyan white tea group mice was significantly prolonged compared to the model group, and the number of coughs within 2 minutes was significantly reduced, with better results than the lily positive control group. This indicates that the loquat flower white tea of ​​this invention has a significant antitussive effect, which is attributed to the synergistic effect of loquat flower, lily, and sweet tea.

[0032] 2. Verification of expectorant efficacy Forty male KM mice weighing 18-22g were randomly selected and fed a basic diet for 3 days to adapt. The animals were then randomly divided into four groups according to their weight: blank control group, lily positive control group, Qingyan white tea group, and ammonium chloride positive control group, with 10 mice in each group.

[0033] Each group was administered the drug once daily via gavage. The blank control group received an equal volume of distilled water, the lily positive control group received lily decoction (equivalent to 5 g / kg of raw herb), the Qingyan white tea group received loquat flower white tea soup prepared in Example 1 (equivalent to 5 g / kg of raw tea), and the ammonium chloride positive control group received ammonium chloride solution (0.5 g / kg). This treatment continued for 7 consecutive days. Thirty minutes after the last administration, each mouse was intraperitoneally injected with 0.5 mL of 5% phenol red solution. The mice were sacrificed 30 minutes later, their tracheas were separated, and the respiratory tract was flushed with physiological saline. The flushing fluid was collected, and the amount of phenol red excreted was measured. The experimental results are shown in Table 2.

[0034] Table 2. Effects of loquat flower white tea on expectorant effects in mice ( Table of Phenol Red Excretion Data by Experimental Group (±s, n=10)

[0035] Note: Compared with the blank control group, △△P<0.01 As shown in Table 2, the amount of phenol red secreted in the respiratory tract of mice in the Qingyan white tea group was significantly increased compared with that in the blank control group, and the effect was better than that in the lily positive control group and close to that in the ammonium chloride positive control group. This indicates that the loquat flower white tea of ​​the present invention has a significant expectorant effect and can promote the excretion of respiratory secretions.

[0036] 6.3 Validation of Antioxidant Efficacy The loquat flower white tea prepared in Example 1 was pulverized and extracted with distilled water and 70% ethanol as solvents at a material-to-liquid ratio of 1:20 at 60°C for 30 min using ultrasonic extraction. After filtration, the supernatant was collected, and its scavenging rate of DPPH free radicals and hydroxyl free radicals (·OH) was measured and compared with that of vitamin C solution of the same concentration. The results are shown in Table 3.

[0037] Table 3. Free radical scavenging rate (%, x±s, n=3) of loquat flower and white tea extract. (Data on free radical scavenging rate of samples)

[0038] As shown in Table 3, both the aqueous extract and the alcoholic extract of the loquat flower white tea of ​​the present invention have strong DPPH free radical and hydroxyl free radical scavenging abilities. The antioxidant activity of the alcoholic extract is better than that of the aqueous extract, indicating that the flavonoids, polyphenols, triterpenoids and other active ingredients in loquat flower, white tea, lily and sweet tea have good synergistic antioxidant effects.

[0039] In this specification, the illustrative expressions of the terms used do not necessarily refer to the same embodiments or examples. Moreover, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0040] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention without departing from the principles and spirit of the present invention.

Claims

1. A loquat flower-based tea substitute, characterized in that, Made from the following ingredients by weight: 5-8g loquat flowers, 20-30g aged white tea, 8-12g lily bulbs, and 8-12g sweet tea; The preparation method of the loquat flower white tea includes the following steps: (1) Take dried loquat flowers, lilies, and sweet tea, remove impurities, rinse quickly with clean water, drain the surface water, and dry at a high temperature of 80~90°C until the moisture content of the loquat flowers, lilies, and sweet tea is 3.0%~4.0%; take aged white tea and re-dry at a low temperature of 60~70°C for 20~30 minutes to remove the stale taste and reduce the moisture content to 5.0%~6.0%; (2) Take 5-8g of loquat flowers, 20-30g of aged white tea, 8-12g of lily bulbs and 8-12g of sweet tea after processing in step (1), put them in a mixer and stir to mix well to obtain mixed raw materials; (3) Place the mixed raw materials in step (2) into a scenting container lined with fresh scenting material for low-temperature scenting. After scenting, remove the fresh petal residue and make the moisture content of the mixed raw materials 5.0%~5.5% to obtain scented mixed tea. (4) After the scented tea in step (3) is naturally cooled at room temperature, it is packaged in aluminum foil bags at a rate of 50g per bag and sealed to obtain loquat flower white tea. The fresh scenting material mentioned in step (3) consists of fresh lily petals and fresh loquat petals, with a weight ratio of 2:1 between the fresh lily petals and fresh loquat petals. The total weight of the fresh scenting material is 10% to 20% of the weight of the mixed raw materials. The low-temperature scenting temperature is 40 to 45°C, and the low-temperature scenting time is 1.5 to 2.5 hours.

2. The loquat flower-based tea substitute according to claim 1, characterized in that, Made from the following ingredients by weight: 5g loquat flowers, 25g aged white tea, 10g lily bulbs, and 10g sweet tea.

3. The loquat flower-based tea substitute according to claim 1, characterized in that, Made from the following ingredients by weight: 8g loquat flowers, 20g aged white tea, 12g lily bulbs, and 10g sweet tea.

4. The loquat flower-based tea substitute according to claim 1, characterized in that, Made from the following ingredients by weight: 6g loquat flowers, 28g aged white tea, 8g lily bulbs, and 8g sweet tea.

5. The loquat flower-based tea substitute according to claim 1, characterized in that, The high-temperature drying temperature in step (1) is 85~90°C, and the low-temperature re-drying temperature is 65~70°C.

6. The loquat flower-based tea substitute according to claim 1, characterized in that, The aluminum foil bag mentioned in step (4) is a food-grade multi-layer composite aluminum foil bag, which is sealed by vacuuming or nitrogen filling.

7. The loquat flower-based tea substitute according to claim 1, characterized in that, The loquat flower and olive tea is made from the following ingredients by weight: 1.2g loquat flowers, 0.6g Yunnan olives, 0.4g Hangzhou chrysanthemums, 0.4g snow pears, 0.5g lilies, 0.3g dried tangerine peel, 0.3g honeysuckle, and 0.3g licorice root. The preparation method of the loquat flower and olive tea includes the following steps: (1) Take dried loquat flowers, Yunnan olives, Hangzhou chrysanthemums, snow pears, lilies, dried tangerine peel, honeysuckle, and licorice. Remove impurities, rinse quickly with clean water, drain, and then dry at 80-90°C to ensure that the moisture content of each raw material is 3.0%-4.0%. (2) Weigh 1.2g of dried loquat flowers, 0.6g of Yunnan olives, 0.4g of Hangzhou chrysanthemums, 0.4g of snow pears, 0.5g of lilies, 0.3g of dried tangerine peel, 0.3g of honeysuckle, and 0.3g of licorice according to weight, and put them into a mixer to stir and mix evenly to obtain mixed raw materials; (3) The mixed raw materials in step (2) are packaged using a triangular bag packaging machine. The tea bags are made of corn fiber biodegradable tea bags, each containing 4g, to obtain loquat flower olive tea.

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