Flower and fruit tea

Abstract

The invention discloses flower and fruit tea. The flower and fruit tea mainly comprises the following components in percentage by weight: 20-35% of pawpaws, 22-33% of hami melons, 2-7% of blueberries, 2-5% of cherries, 2-5% of strawberries, 2-5% of nectarines, 2-5% of lemons, 5-13% of pineapples, 2-4% of cherry tomatoes, 1-5% of red dates, 7-15% of Chinese flowering crabapple and 2-5% of rose flowers. The flower and fruit tea is prepared by taking fruit flesh as the main component and taking tea as an auxiliary component, is blended by adding rock candies, or honey or fruit wine, is relatively distinctive in mouthfeel, has unique and beautifying flower and fruit taste, can be drunk when being cold or hot, and is relatively good in mouthfeel after refrigeration.

Description

technical field [0001] The invention relates to the technical field of tea formulations, in particular to flower and fruit tea. Background technique [0002] Flowers and herbs belong to herbaceous plants, which can be used for medicinal purposes and can also be called medicinal herbs. In the pharmacopoeia of "Shen Nong Herbal Classic" and "Compendium of Materia Medica", there are often flowers and herbs mixed with honey and rice wine as auxiliary dishes. Some of the flowers and plants with medical and aromatic qualities can be used for health care, cooking, and beauty. However, in ancient societies where medical technology was not developed, medicinal herbs were used as important folk medicinal formulas, and people paid more attention to their curative effects. It was not until the end of the 18th century that the recreational value of herbal tea was gradually discovered. In Europe, it is especially popular. It looks pleasing to the eye, smells fruity, and tastes sweet aft...

AI Technical Summary

Problems solved by technology

[0004] At present, there are many kinds of flower and fruit teas on the market, but the ingredients are single, the taste is monotonous, and the health care effect is not strong.