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Ginger tea and preparation method thereof

A technology for ginger tea and ginger slices, applied in the field of ginger tea and its preparation, can solve the problems of single material, poor taste and taste, difficult leaching of nutrients or effective ingredients, etc., and achieves good taste and taste, enhanced resistance, and increased nutritional value. Effect

Inactive Publication Date: 2016-04-20
ANHUI MINGZHENTANG HEALTH ARTICLE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method of existing ginger tea is relatively simple, and material is also relatively single, and taste mouthfeel is relatively poor, and nutrient substance or active ingredient are more difficult to extract,

Method used

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  • Ginger tea and preparation method thereof
  • Ginger tea and preparation method thereof
  • Ginger tea and preparation method thereof

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Embodiment Construction

[0017] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0018] A kind of ginger tea is made from the following components by weight,

[0019]

[0020] A preparation method of ginger tea, comprising the following method steps,

[0021] 1) Ginger is peeled and cleaned, then sliced ​​to obtain ginger slices;

[0022] 2) tearing the jujube into pieces, taking out the jujube core, and obtaining the jujube pieces;

[0023] 3) Mix the jujube pieces and ginger slices, add water and salt, then boil, then continue to cook for 3-10 minutes after boiling;

[0024] 4) Put the tea leaves into the cooked mixture, keep the temperature at 70-90°C, and continue brewing for 10-20 minutes;

[0025] 5) Cool the mixture soaked in tea leaves to 30-40°C, add brown sugar and honey and stir.

[0026] After brewing ginger...

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Abstract

The invention provides ginger tea and a preparation method of the ginger tea and relates to the technical field of tea. The ginger tea is characterized by being prepared from the following components in parts by weight: 30 to 40 parts of fresh gingers, 200 to 400 parts of water, 5 to 8 parts of tea leaves, 2 to 5 parts of brown sugar, 2 to 5 parts of table salt, 6 to 10 parts of red dates and 3 to 6 parts of honey. The preparation method comprises the following steps: peeling off the fresh gingers, and washing and cleaning the fresh gingers; carrying out slicing treatment on the fresh gingers to obtain ginger slices; tearing the red dates into sections and taking out date pits to obtain red date blocks; mixing the red date blocks and the ginger slices, and adding water and table salt; then boiling the mixture and continuously cooking for 3 to 10 minutes after the mixture is boiled; putting the tea leaves into the boiled mixture and keeping the temperature at 70 DEG C to 90 DEG C to be continuously brewed for 10 to 20 minutes; cooling the mixture brewed by the tea leaves to 30 DEG C to 40 DEG C, and adding the brown sugar and the honey and stirring to obtain the product. The ginger tea provided by the invention has a high nutritional value and good taste and mouth feel, and has relatively good effects of relieving summer heat, invigorating stomach and enhancing immunity.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to ginger tea and a preparation method thereof. Background technique [0002] Ginger is pungent and warm in nature and has a good effect of warming the stomach and dispelling cold. Zingiberene and gingerol in ginger have obvious effects of invigorating the stomach and promoting gastrointestinal motility. The black tea in the tea leaves has been fully fermented and has a sweet and warm taste, which has the effect of invigorating the spleen and warming the stomach. Combining the two with ginger tea has a very good effect of warming the stomach and helping digestion, and can effectively dispel the influence of stomach cold. The preparation method of existing ginger tea is relatively simple, and material is also relatively single, and taste mouthfeel is relatively poor, and nutrient substance or active ingredient are more difficult to extract, Contents of the invention [0003] The tec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 曹芬陈家胜
Owner ANHUI MINGZHENTANG HEALTH ARTICLE
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