Blending flower tea and method for manufacturing the blending flower tea

Abstract

The present invention provides a blended flower tea and a method for manufacturing a blended flower tea, comprising the steps of: preparing ingredients for the blended flower tea, wherein the ingredients include chrysanthemum flower tea, chamomile flower tea, cockscomb flower tea, rosemary leaves, and stevia leaves; performing a first roasting treatment on the rosemary leaves and stevia leaves among the ingredients for the blended flower tea; performing a second roasting treatment on the rosemary leaves and stevia leaves that have been roasted in the first step; performing a flavoring treatment on the rosemary leaves and stevia leaves that have been roasted in the second step; imbuing the flavored rosemary leaves and stevia leaves with fragrance; and mixing the ingredients for the blended flower tea. The invention also provides a blended flower tea manufactured according to the method.

Description

Technology Field

[0001] The present invention relates to a blended flower tea and a method for manufacturing a blended flower tea, and more specifically, to a blended flower tea and a method for manufacturing a blended flower tea prepared by mixing chrysanthemum flower tea, chamomile flower tea, cockscomb flower tea, rosemary leaves, and stevia leaves as main ingredients. Background Technology

[0002] Flower tea is made by drying plant flowers or using various other methods to prepare them into tea, which is then steeped in boiling water to be drunk.

[0003] In East Asian regions including Korea, China, and Japan, a culture of using flower petals for food and medicine has long been developed. It is currently known that this practice was first developed during the Tang Dynasty in China, and as various methods of preparation were developed by the Song Dynasty, Chinese jasmine tea began to gain worldwide fame. In Korea, according to records in the *Samguk Yusa*, Princess Heo Hwang-ok and 20 attendants arrived in Garakguk in 48 AD and were served beverages made from orchids and wine made from *Hyecho*. Although tea ceremonies and tea tables flourished during the Goryeo Dynasty and beverages became more diverse, records of using flowers for wine or tea are relatively scarce. It was during the Joseon Dynasty that flower tea culture began and started to become popularized.

[0004] Flower tea possesses a pleasant aroma and contains beneficial components for the human body, but it is not easy to prepare. Specifically, it is difficult to produce a tea with a smooth taste when using only flowers, and it is also challenging to achieve a harmonious flavor when blending them with other ingredients.

[0005] Therefore, there is a need to develop blended flower tea and a method for manufacturing it, which can enhance palatability by maximizing the fragrance of flowers through the blending of various flowers during the manufacturing process. Prior art literature

[0007] Korean Registered Patent No. 10-1900431 The problem to be solved

[0008] The present invention aims to overcome the aforementioned conventional problems, and the objective of the present invention is to provide a blended flower tea and a method for manufacturing a blended flower tea that can enhance palatability by maximizing the fragrance of flowers. means of solving the problem

[0010] According to an exemplary embodiment of the present invention, a method for manufacturing blended flower tea is provided, comprising the steps of: preparing ingredients for blended flower tea, wherein the ingredients include chrysanthemum flower tea, chamomile flower tea, cockscomb flower tea, rosemary leaves, and stevia leaves; performing a first roasting treatment on the rosemary leaves and stevia leaves among the ingredients for blended flower tea; performing a second roasting treatment on the rosemary leaves and stevia leaves that have been roasted in the first step; performing a flavoring treatment on the rosemary leaves and stevia leaves that have been roasted in the second step; imbuing the flavored rosemary leaves and stevia leaves with fragrance; and mixing the ingredients for blended flower tea.

[0011] The step of mixing the ingredients of the blended flower tea comprises, based on the total weight of the blended flower tea, chrysanthemum flower tea accounting for 35 to 40 weight percent, chamomile flower tea accounting for 8 to 12 weight percent, cockscomb flower tea accounting for 28 to 32 weight percent, rosemary leaves accounting for 6 to 8 weight percent, and the remaining weight percent is mixed with stevia leaves.

[0012] The above first roasting step is performed by placing Hanji paper on an electric pan at 50 to 70 degrees Celsius, ensuring that rosemary leaves and stevia leaves do not overlap, and repeating the roasting and cooling process until the moisture dries.

[0013] The above second roasting step is performed by repeating high-temperature roasting and cooling of rosemary leaves and stevia leaves 8 to 10 times at 160 to 180 degrees Celsius.

[0014] The above flavoring step involves maintaining the rosemary leaves and stevia leaves that have undergone secondary roasting at 40 to 60 degrees Celsius for 10 to 14 hours to remove remaining moisture, and

[0015] The above fragrance infusion step involves placing flavored rosemary leaves and stevia leaves into an electric pan at 40 to 60 degrees Celsius, covering the electric pan with a lid, and maintaining it for at least 3 hours.

[0016] The above chrysanthemum tea is manufactured through the steps of: drying chrysanthemum flowers; steaming the dried chrysanthemum flowers; roasting the steamed chrysanthemum flowers; performing a flavoring treatment; and performing a flavoring process.

[0017] The above steaming step uses water boiled with licorice, Angelica gigas, and jujubes for steaming, and further includes the step of performing a rotational motion after transferring the chrysanthemum flowers to a bamboo sieve after performing a flavoring treatment.

[0018] The step of preparing the ingredients for the blended flower tea involves preparing black magnolia flower petal tea in addition to chrysanthemum flower tea, chamomile flower tea, celosia flower tea, rosemary leaves, and stevia leaves using the above ingredients.

[0019] The above black magnolia flower petal tea is manufactured by going through the following steps: drying the harvested black magnolia flower buds; spreading out the dried black magnolia flower buds and performing a first roasting treatment; picking off the petals of the black magnolia flower buds and fermenting them by steaming them in an electric rice cooker for about 4 to 6 hours; roasting the fermented black magnolia flower petals a second time; performing a flavoring treatment; and performing a flavoring process.

[0020] The step of preparing the ingredients for the blended flower tea involves preparing black bamboo leaf tea in addition to chrysanthemum flower tea, chamomile flower tea, cockscomb flower tea, rosemary leaves, and stevia leaves as the ingredients, and

[0021] The above black bamboo leaf tea is manufactured by going through the steps of: drying black bamboo leaves; steaming the dried black bamboo leaves; roasting the steamed black bamboo leaves; performing a flavoring treatment; and performing a flavoring treatment.

[0022] The above black bamboo leaf tea includes, in addition to the above black bamboo leaves, additive materials, and the additive materials include mulberry leaves, kudzu root, Korean angelica, cinnamon, goldenrod, and pine needles.

[0023] The above-described blending flower tea manufacturing method further includes, after the step of preparing the ingredients for the blending flower tea, a step of steaming only rosemary leaves and stevia leaves, and after performing a first roasting treatment on only the steamed rosemary leaves and stevia leaves, a step of mixing the rosemary leaves and stevia leaves that were subjected to the first roasting treatment with a mixture of mushroom extract and radish extract, and then fermenting and aging for 5 to 10 days at a temperature of 25 to 50 degrees Celsius.

[0024] A blended flower tea prepared according to the above blended flower tea preparation method is provided. Effects of the invention

[0026] According to the present invention, a blended flower tea and a method for manufacturing a blended flower tea can be provided, which can enhance palatability by maximizing the fragrance of flowers. Brief explanation of the drawing

[0028] FIG. 1 is a diagram showing the manufacturing process of a blended flower tea according to one embodiment of the present invention. Figure 2 is a diagram showing the manufacturing process of chrysanthemum flower tea among the ingredients of blended flower tea. Figure 3 is a figure showing the modified manufacturing process of chrysanthemum flower tea among the ingredients of blended flower tea. Figure 4 is a diagram showing the manufacturing process of black magnolia petal tea among the ingredients of blended flower tea. Figure 5 is a diagram showing the manufacturing process of black bamboo leaf tea among the ingredients of blended flower tea. Figure 6 is a diagram showing the modified manufacturing process of black bamboo leaf tea among the components of blended flower tea. FIG. 7 is a diagram showing the manufacturing process of blended flower tea according to another embodiment of the present invention. Specific details for implementing the invention

[0029] Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings.

[0030] FIG. 1 is a diagram showing the manufacturing process of a blended flower tea according to one embodiment of the present invention.

[0031] Referring to FIG. 1, the process of preparing and selecting materials for blended flower tea is performed (S110). Chrysanthemum flower tea, chamomile flower tea, cockscomb flower tea, rosemary leaves, and stevia leaves are prepared as materials for blended flower tea according to the present embodiment. Among the prepared materials, only rosemary leaves and stevia leaves are selected to perform the following process.

[0032] Chrysanthemum tea is rich in vitamins, particularly vitamins A and C, making it helpful to drink when you have a cold. It is said that drinking chrysanthemum tea helps alleviate symptoms by boosting immunity through these vitamins and being effective for fever reduction, detoxification, headaches, and colds. Furthermore, since free radicals are the main cause of aging, chrysanthemum tea eliminates them, which can prevent various physical problems and is effective in preventing aging.

[0033] Chamomile flower tea is made from the petals of the chamomile plant, which belongs to the daisy family. In Europe, it has been consumed for hundreds of years as a remedy for insomnia, neuralgia, depression, and stress relief. It is known to be beneficial for wounds, conjunctivitis, and infections due to its excellent efficacy in suppressing inflammation and providing healing benefits.

[0034] Cockscomb flower tea helps with bleeding caused by hemorrhoids, vomiting blood, uterine bleeding, excessive menstruation, and vaginal bleeding due to its hemostatic properties, and the red anthocyanin component has antioxidant effects, purifies the blood, and helps with vision loss.

[0035] Rosemary stimulates brain nerves to improve concentration and memory, making it effective in preventing dementia. Its scent itself alleviates headaches and migraines and promotes mental and physical stability, making it effective for insomnia, stress, and depression. Additionally, it helps prevent influenza infection and aids in weight loss by promoting the digestion of fats and alleviating asthma.

[0036] Stevia is a perennial herbaceous plant of the Asteraceae family and belongs to the herb family. Its place of origin is the border region between Paraguay and Brazil in South America, where it is called "Danpul" (sweet grass). For hundreds of years, stevia leaves have been ground into powder and used as a sweetener for mate tea, coffee, and other beverages. The sweetening components of stevia are mainly found in the leaves, and dried stevia leaves contain about 8 to 12% of sweetening components by weight. The main components include stevioside and rebaudioside, which have a sweetness level about 200 to 300 times that of sugar while having almost no calories.

[0038] Only selected rosemary leaves and stevia leaves are subjected to a first roasting treatment at low temperature (S120).

[0039] Place Hanji on an electric pan at 60 degrees Celsius, arrange rosemary leaves and stevia leaves so that they do not overlap, and repeat the roasting and cooling process until the moisture dries.

[0040] The rosemary leaves and stevia leaves that have undergone the first roasting treatment are subjected to a second roasting treatment at a high temperature (S130). The rosemary leaves and stevia leaves are subjected to high-temperature roasting and cooling 8 to 10 times at 160 to 180 degrees Celsius.

[0041] After secondary roasting treatment at high temperature, flavoring treatment is performed (S140).

[0042] Rosemary leaves and stevia leaves that have undergone secondary roasting at high temperature are subjected to flavoring treatment at 50 degrees Celsius for 12 hours. Flavoring treatment refers to a process of removing moisture remaining after high-temperature treatment.

[0043] Then, the scenting process is performed (S150).

[0044] Flavoring refers to the process of maintaining the plant at specific conditions and temperatures for a certain period of time after flavoring treatment to promote the maturation of the plant's own components in order to produce a deep flavor and aroma.

[0045] In the case of this embodiment, flavored rosemary leaves and stevia leaves are placed in an electric pan at 50 degrees Celsius, then the lid of the electric pan is covered and flavoring is performed for at least 3 hours.

[0046] Then, the ingredients of the blended flower tea are mixed in a certain ratio (S160).

[0047] Based on the total weight of the blended flower tea, chrysanthemum flower tea accounts for 35 to 40 weight percent, chamomile flower tea accounts for 8 to 12 weight percent, cockscomb flower tea accounts for 28 to 32 weight percent, rosemary leaves account for 6 to 8 weight percent, and the remaining weight percent consists of stevia leaves.

[0048] In the case of this embodiment, when the total weight of the blended flower tea is 100% by weight, the chrysanthemum flower tea is composed of 39.2% by weight, chamomile flower tea of ​​10.1% by weight, cockscomb flower tea of ​​30.4% by weight, rosemary leaves of 7.6% by weight, and stevia leaves of 12.7%.

[0049] The blended flower tea is placed in a packaging container, such as a tea bag or glass bottle, and a packaging process is performed (S170).

[0051] Figure 2 is a diagram showing the manufacturing process of chrysanthemum flower tea among the ingredients of blended flower tea.

[0052] Referring to Fig. 2, after preparing the chrysanthemum flowers, the process of drying the prepared chrysanthemum flowers is performed (S210). The process of naturally drying the chrysanthemum flowers at room temperature for about one day is performed.

[0053] The process of steaming naturally dried chrysanthemum flowers is performed (S220).

[0054] Pour water into an electric pan, place a steamer on top, line the steamer with a cheesecloth, place the chrysanthemum flowers on top, and steam. After the water boils, steam the chrysanthemum flowers for about 30 seconds.

[0055] In the case of this embodiment, the water used for steaming is water boiled with licorice, and 1 to 3 g of licorice is added per 1 liter of water.

[0056] Then, the steamed chrysanthemum flowers are roasted (S230).

[0057] The chrysanthemum flowers are subjected to high-temperature roasting and cooling repeated 8 to 10 times at 160 to 180 degrees Celsius.

[0058] After roasting at high temperature, flavoring treatment is performed (S240).

[0059] Chrysanthemum flowers that have been roasted at high temperature are subjected to flavoring treatment at 50 degrees Celsius for 12 hours. Flavoring treatment refers to a process of removing moisture remaining after high-temperature treatment.

[0060] Then, the scenting process is performed (S250).

[0061] Flavoring refers to the process of maintaining the plant at specific conditions and temperatures for a certain period of time after flavoring treatment to promote the maturation of the plant's own components in order to produce a deep flavor and aroma.

[0062] In the case of this embodiment, after placing flavored chrysanthemum flowers into an electric pan at 50 degrees Celsius, the lid of the electric pan is covered and flavoring is performed for at least 3 hours.

[0064] Figure 3 is a figure showing the modified manufacturing process of chrysanthemum flower tea among the ingredients of blended flower tea.

[0065] Referring to Fig. 3, after preparing the chrysanthemum flowers, the process of drying the prepared chrysanthemum flowers is performed (S310). The process of naturally drying the chrysanthemum flowers at room temperature for about one day is performed.

[0066] The process of steaming naturally dried chrysanthemum flowers is performed (S320).

[0067] Pour water into an electric pan, place a steamer on top, line the steamer with a cheesecloth, place the chrysanthemum flowers on top, and steam. After the water boils, steam the chrysanthemum flowers for about 30 seconds.

[0068] In the case of this embodiment, the water used for steaming is water boiled with Angelica gigas and jujubes in addition to licorice, and 1 to 3 g of licorice, 0.5 to 2 g of Angelica gigas, and 1 to 2 g of jujubes are added per 1 liter of water.

[0069] Then, the steamed chrysanthemum flowers are roasted (S330).

[0070] The chrysanthemum flowers are subjected to high-temperature roasting and cooling repeated 8 to 10 times at 160 to 180 degrees Celsius.

[0071] After roasting at high temperature, flavoring treatment is performed (S340).

[0072] Chrysanthemum flowers that have been roasted at high temperature are subjected to flavoring treatment at 50 degrees Celsius for 12 hours. Flavoring treatment refers to a process of removing moisture remaining after high-temperature treatment.

[0073] After performing the flavoring treatment, the chrysanthemum flowers are transferred to a bamboo sieve and then rotated (S350). In this way, rotating the chrysanthemum flowers prevents the loss of leaves of the chrysanthemum tea and allows the chrysanthemum flowers to bloom in the water when brewing and drinking the blended flower tea.

[0074] Then, the scenting process is performed (S360).

[0075] In the case of this embodiment, after placing flavored chrysanthemum flowers into an electric pan at 50 degrees Celsius, the lid of the electric pan is covered and flavoring is performed for at least 3 hours.

[0077] According to another embodiment of the present invention, the blended flower tea may consist of chrysanthemum flower tea, chamomile flower tea, cockscomb flower tea, black magnolia flower petal tea, rosemary leaves, and stevia leaves.

[0078] Based on the total weight of the blended flower tea, chrysanthemum flower tea accounts for 35 to 40 weight percent, chamomile flower tea accounts for 8 to 12 weight percent, cockscomb flower tea accounts for 28 to 32 weight percent, black magnolia flower petal tea accounts for 3 to 5 weight percent, rosemary leaves account for 6 to 8 weight percent, and the remaining weight percent consists of stevia leaves.

[0079] Figure 4 is a diagram showing the manufacturing process of black magnolia petal tea among the ingredients of blended flower tea.

[0080] Referring to Fig. 4, black magnolia flower buds are collected and prepared (S410).

[0081] The process of drying the prepared black magnolia flower buds is performed (S420). The process of drying the black magnolia flower buds is performed at 5 to 15 degrees Celsius for 2 to 3 days.

[0082] Black magnolia flower buds are known to be effective for rhinitis, headaches, poor concentration, and coughs, and the Compendium of Materia Medica states that they remove freckles from the face, improve facial swelling, and give the face a radiant glow.

[0083] After spreading out the dried black magnolia flower buds, a first roasting treatment is performed (S430). Hanji is placed on an electric pan at 60 degrees Celsius, and the black magnolia flower buds are roasted and cooled repeatedly until the moisture is dried.

[0084] Then, after plucking the petals of the black magnolia flower bud, the process of fermenting by steaming in an electric rice cooker for about 4 to 6 hours is performed (S440).

[0085] The black magnolia petals that have undergone the fermentation process are subjected to a second roasting treatment (S450). The black magnolia petals are subjected to high-temperature roasting and cooling 8 to 10 times at 160 to 180 degrees Celsius.

[0086] After roasting at high temperature, flavoring treatment is performed (S460).

[0087] Black magnolia petals that have been roasted at high temperature are subjected to flavoring treatment at 50 degrees Celsius for 12 hours. Flavoring treatment refers to a process of removing moisture remaining after high-temperature treatment.

[0088] Then, the scenting process is performed (S470).

[0089] In the case of this embodiment, black magnolia flower petals treated with flavor are placed in an electric pan at 50 degrees Celsius, then the lid of the electric pan is covered and flavoring is performed for at least 3 hours.

[0092] According to another embodiment of the present invention, the blended flower tea may consist of chrysanthemum flower tea, chamomile flower tea, cockscomb flower tea, black bamboo leaf tea, rosemary leaf, and stevia leaf.

[0093] Based on the total weight of the blended flower tea, chrysanthemum flower tea accounts for 35 to 40 weight percent, chamomile flower tea accounts for 8 to 12 weight percent, cockscomb flower tea accounts for 28 to 32 weight percent, black bamboo leaf tea accounts for 3 to 5 weight percent, rosemary leaves account for 6 to 8 weight percent, and the remaining weight percent consists of stevia leaves.

[0094] Figure 5 is a diagram showing the manufacturing process of black bamboo leaf tea among the ingredients of blended flower tea.

[0095] Referring to Fig. 5, after preparing the black bamboo leaves, the process of drying the prepared black bamboo leaves is performed (S510). The process of naturally drying the black bamboo leaves at room temperature for about one day is performed.

[0096] According to the Shennong Materia Medica, black bamboo leaves have excellent effects in treating stroke and high blood pressure, and there are records indicating that the leaves were used to treat pneumonia and bronchitis for purposes such as fever reduction, expectoration, and cooling. Furthermore, phenolic compounds in bamboo leaves are known to have biological effects such as antioxidant, antimicrobial, and anticancer activity.

[0098] The process of steaming naturally dried black bamboo leaves is performed (S520).

[0099] Pour water into an electric pan, place a steamer on top, line the steamer with a cotton cloth, place the black bamboo leaves on top, and steam. After the water boils, steam the black bamboo leaves for about 1 to 2 minutes.

[0100] Then, the steamed black bamboo leaves are roasted (S530).

[0101] The black bamboo leaves are subjected to high-temperature roasting and cooling 8 to 10 times at 160 to 180 degrees Celsius.

[0102] After roasting at high temperature, flavoring treatment is performed (S540).

[0103] Black bamboo leaves roasted at high temperature are subjected to flavoring treatment at 50 degrees Celsius for 12 hours. Flavoring treatment refers to a process of removing moisture remaining after high-temperature treatment.

[0104] Then, the scenting process is performed (S550).

[0105] In the case of this embodiment, black bamboo leaves treated with flavor are placed in an electric pan at 50 degrees Celsius, then the lid of the electric pan is covered and flavoring is performed for at least 3 hours.

[0107] According to another embodiment of the present invention, the blended flower tea may consist of chrysanthemum flower tea, chamomile flower tea, cockscomb flower tea, black bamboo leaf tea, additives, rosemary leaves, and stevia leaves.

[0108] Based on the total weight of the blended flower tea, chrysanthemum flower tea accounts for 35 to 40 weight%, chamomile flower tea accounts for 8 to 12 weight%, cockscomb flower tea accounts for 28 to 32 weight%, black bamboo leaf tea accounts for 3 to 5 weight%, additives account for 2 to 5 weight%, rosemary leaves account for 6 to 8 weight%, and the remaining weight% consists of stevia leaves.

[0109] Figure 6 is a diagram showing the modified manufacturing process of black bamboo leaf tea among the components of blended flower tea.

[0110] Referring to FIG. 6, after preparing black bamboo leaves and additive materials, a drying process is performed on the prepared black bamboo leaves and additive materials (S610). In this embodiment, the additive materials include mulberry leaves, kudzu root, Korean angelica, cinnamon, goldenrod, and pine needles.

[0111] Mulberry leaves are a medicinal herb made from the dried leaves of the mulberry tree or closely related species of the same genus. They have almost no odor, taste sweet and bitter, and have a cold nature. Mulberry leaves are used to treat fever, headache, conjunctivitis, cough, thirst, and urticaria, and are known to have antidiabetic effects.

[0112] Galgeun refers to the dried root of the kudzu plant after removing the outer bark or outer layer. It is known to have a sweet and pungent taste and possesses a nature that is neither hot nor cold. Through a mechanism that relaxes muscles and reduces body heat, galgeun is used to treat colds, high fever, headaches, muscle pain, and stiff necks. It is also used to boost Yang energy and stop diarrhea. Furthermore, it is utilized to replenish bodily fluids, quench thirst, and relieve alcohol poisoning. In addition, it is applied to dysentery, hypertension, heart-related diseases, diabetes, and cancer.

[0113] Korean angelica is known to play an anti-inflammatory, free radical scavenging, and UV absorption supporting role.

[0114] Pine needles are known to have anti-inflammatory, free radical scavenging, and ultraviolet absorption functions. They are also known to be beneficial for patients with chronic anemia due to their high content of vitamins A, C, K, chlorophyll, calcium, and iron, and are known to be very effective in improving hair loss because they promote the secretion of bile.

[0116] The process of naturally drying the black bamboo leaves and additives at room temperature for about a day is performed.

[0117] The process of steaming naturally dried black bamboo leaves and additive materials is performed (S620).

[0118] Pour water into an electric pan, place a steamer on top, line the steamer with a cotton cloth, place the black bamboo leaves and additional ingredients on top, and perform the steaming process. After the water boils, steam the black bamboo leaves and additional ingredients for about 2 to 3 minutes.

[0119] Then, the steamed black bamboo leaves and additives are roasted (S630).

[0120] The black bamboo leaves and additives are subjected to high-temperature roasting and cooling repeated 8 to 10 times at 160 to 180 degrees Celsius.

[0121] After roasting at high temperature, flavoring treatment is performed (S640).

[0122] The black bamboo leaves roasted at high temperature and the additives are flavored at 50 degrees Celsius for 12 hours.

[0123] Then, the scenting process is performed (S650).

[0124] In the case of this embodiment, after adding flavored black bamboo leaves and additives to an electric pan at 50 degrees Celsius, the lid of the electric pan is covered and flavoring is performed for at least 3 hours.

[0126] FIG. 7 is a diagram showing the manufacturing process of a blended flower tea according to another embodiment of the present invention.

[0127] Referring to FIG. 7, the process of preparing and selecting materials for blended flower tea is performed (S710). Chrysanthemum flower tea, chamomile flower tea, cockscomb flower tea, rosemary leaves, and stevia leaves are prepared as materials for blended flower tea according to the present embodiment. Among the prepared materials, only rosemary leaves and stevia leaves are selected to perform the following process.

[0128] The process of steaming rosemary leaves and stevia leaves is performed (S720).

[0129] Pour water into an electric pan, place a steamer on top, line the steamer with a cheesecloth, and place rosemary leaves and stevia leaves on top to steam. After the water boils, steam the rosemary leaves and stevia leaves for about 2 to 3 minutes.

[0131] Only steamed rosemary leaves and stevia leaves are subjected to a first roasting treatment at low temperature (S730).

[0132] Place Hanji on an electric pan at 60 degrees Celsius, arrange rosemary leaves and stevia leaves so that they do not overlap, and repeat the roasting and cooling process until the moisture dries.

[0134] A mixture of mushroom extract and radish extract is mixed with rosemary leaves and stevia leaves that have undergone a first roasting treatment, and then fermented and aged for 5 to 10 days at a temperature of 25 to 50 degrees Celsius (S740).

[0135] At this time, the mushroom extract is prepared using a mushroom mixture containing matsutake mushrooms, cordyceps, and shiitake mushrooms, and the radish extract is prepared by crushing and juicing radishes. When rosemary leaves and stevia leaves are 100% by weight, the mushroom extract is mixed at 2 to 5% by weight and the radish extract at 5 to 10% by weight.

[0137] The rosemary leaves and stevia leaves that have undergone fermentation and aging are subjected to a second roasting treatment at high temperature (S750). The rosemary leaves and stevia leaves are subjected to high-temperature roasting and cooling 8 to 10 times at 160 to 180 degrees Celsius.

[0138] After secondary roasting treatment at high temperature, flavoring treatment is performed (S760).

[0139] Rosemary leaves and stevia leaves that have been roasted a second time at high temperature are flavored at 50 degrees Celsius for 12 hours.

[0140] Then, the scenting process is performed (S770).

[0141] In the case of this embodiment, flavored rosemary leaves and stevia leaves are placed in an electric pan at 50 degrees Celsius, then the lid of the electric pan is covered and flavoring is performed for at least 3 hours.

[0142] Then, the ingredients of the blended flower tea are mixed in a certain ratio (S780).

[0143] Based on the total weight of the blended flower tea, chrysanthemum flower tea accounts for 35 to 40 weight percent, chamomile flower tea accounts for 8 to 12 weight percent, cockscomb flower tea accounts for 28 to 32 weight percent, rosemary leaves account for 6 to 8 weight percent, and the remaining weight percent consists of stevia leaves.

[0144] The blended flower tea is placed in a packaging container, such as a tea bag or glass bottle, and a packaging process is performed (S790).

[0146] The above description is merely an exemplary embodiment of the blended flower tea and the method for manufacturing blended flower tea according to the present invention. The present invention is not limited to the above-described embodiment, and as claimed in the following patent claims, the technical spirit of the present invention extends to the scope in which various modifications can be made by anyone with ordinary knowledge in the field to which the invention belongs, without departing from the essence of the invention.

Claims

Claim 1 A method for manufacturing blended flower tea comprises the steps of: preparing ingredients for the blended flower tea, wherein the ingredients include chrysanthemum flower tea, chamomile flower tea, cockscomb flower tea, rosemary leaves, and stevia leaves; performing a first roasting treatment on the rosemary leaves and stevia leaves among the ingredients for the blended flower tea; performing a second roasting treatment on the rosemary leaves and stevia leaves that have undergone the first roasting treatment; flavoring the rosemary leaves and stevia leaves that have undergone the second roasting treatment; and infusing the flavored rosemary leaves and stevia leaves. The blended flower tea comprises the step of mixing the ingredients of the blended flower tea; wherein the chrysanthemum flower tea is manufactured through the steps of drying chrysanthemum flowers, steaming the dried chrysanthemum flowers, roasting the steamed chrysanthemum flowers, performing a flavoring treatment, and performing a fragrance infusion process; wherein the steaming step uses water boiled with licorice, Angelica gigas, and jujubes during steaming, and further comprises the step of performing a rotational motion of the chrysanthemum flowers on a bamboo sieve after performing the flavoring treatment; wherein the step of preparing the ingredients of the blended flower tea comprises preparing black bamboo leaf tea in addition to the chrysanthemum flower tea, chamomile flower tea, cockscomb flower tea, rosemary leaves, and stevia leaves as the ingredients; and wherein the black bamboo leaf tea is manufactured through the steps of drying black bamboo leaves, steaming the dried black bamboo leaves, roasting the steamed black bamboo leaves, performing a flavoring treatment, and performing a fragrance infusion process. Manufacturing method. Claim 2 delete Claim 3 A method for manufacturing blended flower tea according to claim 1, wherein the first roasting treatment step is performed by laying Hanji on an electric pan at 50 to 70 degrees Celsius, ensuring that rosemary leaves and stevia leaves do not overlap, and repeating roasting and cooling until the moisture dries, and the second roasting treatment step is performed by repeating high-temperature roasting and cooling of rosemary leaves and stevia leaves 8 to 10 times at 160 to 180 degrees Celsius. Claim 4 A method for manufacturing blended flower tea according to claim 1, wherein the flavoring treatment step involves maintaining the rosemary leaves and stevia leaves that have undergone secondary roasting treatment at 40 to 60 degrees Celsius for 10 to 14 hours to remove remaining moisture, and the flavoring step involves placing the flavored rosemary leaves and stevia leaves into an electric pan at 40 to 60 degrees Celsius, covering the electric pan with a lid, and maintaining for at least 3 hours. Claim 5 delete Claim 6 delete Claim 7 Blended flower tea prepared according to the blended flower tea preparation method according to any one of Paragraph 1, Paragraph 3, or Paragraph 4.

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