Digestion improving and bloating relieving lavender tea and preparation method thereof

Abstract

The invention discloses digestion improving and bloating relieving lavender tea. The lavender tea is prepared from, by weight, 100-120 parts of baked green tea, 55-66 parts of fresh lavender, 5-6 parts of fresh mangnolia, 2-3 parts of asparagus, 1-2 parts of herba artemisiae anomalae, 3-4 parts of hawthorns, 1-2 parts of phyllagathis fordii, 2-3 parts of exocarpium citri grandis, 1-2 parts of semen raphani, 2-3 parts of sunflower leaves and 8-10 parts of lyophilized lavender powder. Raw materials including the hawthorns, the exocarpium citri grandis and the like are added for extraction of healthy powder, the powder is subjected to mixed stir-frying with wet tea base, and the tea base is endowed with efficacies of digestion improving, bloating relieving and the like during firing in refinement processing; the lyophilized lavender powder is added for mixed stir-frying in secondary firing in refinement processing to make lavender aroma go deep into the tea base while mangnolia aroma is weakened to be soft and elegant; after twice scenting and once extracting, a finished product of lavender tea is obtained, and the lavender tea is fresh and rich in aroma, light yellow and bright in color and mellow and refreshing in taste.

Description

technical field [0001] The invention relates to the technical field of health-care scented tea, in particular to a lavender tea for eliminating indigestion and swelling and a preparation method thereof. Background technique [0002] Scented tea is blended and scented with tea dregs and flowers, so that the tea absorbs the strong fragrance of flowers and then sifts out the dried flowers. Uniform tender crystal green, durable and resistant to foaming. Mainly use green tea, black tea, oolong tea, etc. as the tea base, with fragrant jasmine, magnolia, osmanthus, honeysuckle, pearl orchid and other flowers as raw materials, and it is made by scenting process. [0003] Chinese invention patent CN105767318A provides a processing method of jasmine tea. Firstly, the tea leaves are mixed with jasmine and tangerine peel for one scenting, and then the tea leaves are mixed with jasmine and gardenia for a second scenting. When the temperature rises, the flowers need to be passed through...

AI Technical Summary

Problems solved by technology

[0003] Chinese invention patent CN105767318A provides a processing method of jasmine tea. Firstly, the tea leaves are mixed with jasmine and tangerine peel for one scenting, and then the tea leaves are mixed with jasmine and gardenia for a second scenting. When the temperature rises, the flowers need to be passed through to cool down. The production of the second-scented scented tea needs to be passed through the flowers twice, and repeated flowering consumes a lot of manpower and time, and the efficiency is extremely low.

[0004] Using the isolation scenting process only simply separates the tea base from the flowers, which does not need to pass through the flowers, reduces costs, and improves efficiency. At the same time, the tea base cannot fully absorb the fragrance of the flowers. Compared with traditional scented teas, the scented tea produced is not as fragrant Strong, poor taste, for this reason, the present invention improves on the basis of the isolation scenting process, and provides a kind of scented tea with fresh and strong aroma, light yellow and bright soup color, and nutritional and health care effects.