Flower tea and production technology thereof

A production process, scented tea technology, applied in tea treatment before extraction, etc., can solve problems such as unfavorable health, high sugar content of scented tea, not easy to drink, etc., achieve good heat-clearing and detoxifying effect, increase contact area, and easy to accept

Inactive Publication Date: 2015-10-14
李耀宗
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many scented teas have a taste that is not easy to drink, and the scented teas on the market are relatively high in sugar. With the development of the times, people consume too much sugar in their daily diet, which is not good for their health.

Method used

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Experimental program
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Effect test

Embodiment Construction

[0010] A scented tea of ​​the present invention comprises 3-5 parts of dried chrysanthemum, 3-5 parts of dried honeysuckle, 1-2 parts of tangerine peel, 1-2 parts of green tea leaves, 2-4 parts of dried lemon slices, and 2-6 parts of dried roses , 1-2 parts of white sugar and 80-85 parts of water. This kind of scented tea has a good heat-clearing and detoxifying effect. The mixed herbs increase the contact area between the material and water during the brewing process, so that the raw materials can be boiled to give full play to their effectiveness. Adding white sugar to taste has a sweeter taste, which is more acceptable to people.

[0011] A kind of scented tea production process, comprises the following steps:

[0012] (1) Soak in water: 3-5 parts of dried chrysanthemum, 3-5 parts of dried honeysuckle, 1-2 parts of tangerine peel, 1-2 parts of green tea leaves, 2-4 parts of dried lemon slices, 2-6 parts of dried roses, Soak 1-2 parts of white sugar in 80-85 parts o...

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PUM

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Abstract

The invention discloses a flower tea and a production technology thereof. The flower tea comprises the following raw materials in parts by weight: 3-5 parts of dry chrysanthemums, 3-5 parts of dry honeysuckle, 1-2 parts of pericarpium citri reticulatae, 1-2 parts of green tea leaves, 2-4 parts of dry lemon slices, 2-6 parts of dry roses, 1-2 parts of white granulated sugar and 80-85 parts of water. The flower tea has a good effect on clearing away heat and toxic materials; during decoction, the contact area between stirred herbaceous plants and water can be increased, so that the effects of the decocted raw materials can be sufficiently exerted; because a small quantity of white sugar is added for seasoning, the taste is a little sweet, and the sweet taste is integrated with the body of the flower tea.

Description

technical field [0001] The present invention relates to a kind of tea drink, especially a kind of scented tea. The invention also relates to a production process of scented tea. Background technique [0002] Scented tea, also known as Xiangpian, is a kind of tea made by brewing the flowers or leaves of plants or their fruits. It is a kind of reprocessed tea unique to China. Make tea in a small porcelain teapot or a porcelain covered cup for sipping alone, and use a larger teapot for entertaining guests, boil it, drink it after three to five minutes, and brew it once or twice. However, many scented teas have a taste that is not easy to drink, and the scented teas on the market are relatively high in sugar. With the development of the times, people consume too much sugar in their daily diet, which is not good for their health. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of scented tea whose raw materia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 李耀宗
Owner 李耀宗
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