The invention mainly relates to the technical field of food, and discloses hangover-alleviating liver-protecting tea. The tea is made from the following raw materials: Chinese wolfberry fruits,
cassia seeds, stigma maydis, chili leaves, tribute chrysanthemum, cattail
pollen, garden burnet roots,
agastache rugosa,
lactic acid bacteria, Angel
saccharomyces cerevisiae,
hericium erinaceus
polysaccharide and
tremella polysaccharide. The tea is strong in
flavor, tastes slightly bitter at first and then is slightly sweet in after taste. The tea can improve resistibility, promotes
metabolism, speeds up
decomposition and
excretion of
alcohol, makes the hangover-alleviating time of a drinker shortened by 1 / 3, protects the liver and
stomach and resists and prevents
cancer. The tea is fermented by
lactic acid bacteria, tastes slightly sour, is reduced in raw astringency and improved in fragrance and
nutrition, is easy to be absorbed, and speeds up hangover alleviation. Through
fermentation by Angel
saccharomyces cerevisiae, the effective components are further promoted to be extracted,
small molecule nutrition is produced, and the soaking time during drinking is shortened. The type and function of tea in the market become abundant, and the
economic income is increased by 13.6%. The tea is convenient to drink, and the soaking time of the tea is shortened by 1 / 2 when compared with that of common tea.