Herbal tea with effects of improving appetite and promoting digestion and preparation method of herbal tea

Abstract

The invention discloses herbal tea with the effects of improving appetite and promoting digestion and a preparation method of the herbal tea. The herbal tea with the effects of improving appetite and promoting digestion is prepared from the following raw materials in parts by weight: 10 to 15 parts of dried fructus crataegi, 5 to 10 parts of liquorice root, 5 to 10 parts of pericarpium citri reticulatae and 5 to 10 parts of semen cassia. The specific preparation method comprises the following steps of selecting high-quality dried fructus crataegi, the liquorice root, the pericarpium citri reticulatae and the semen cassia; mixing, crushing and packaging into bags, and brewing tea to obtain the herbal tea. The fructus crataegi in the raw materials for preparing the herbal tea mainly contains maslinic acid, tartaric acid and citric acid which are used for improving the secretion of digestive enzyme in stomach and promoting digestion; the liquorice root has the effects of clearing heat and removing toxicity, expelling phlegm to arrest coughing, and invigorating spleen and replenishing Qi; the pericarpium citri reticulatae has the efficacy of regulating Qi and falling versus, eliminating dampness and eliminating phlegm, invigorating stomach and the like; the semen cassia has the functions of clearing liver and improving vision and relaxing the bowels. The herbal tea with the effects of improving appetite and promoting digestion, disclosed by the invention, is prepared by a physical method; no additive is added in the preparation process, so the herbal tea is safe and sanitary; the herbal tea has the efficacy of invigorating spleen and increasing appetite, adding digestion and the like, and can be drunk for a long term.

Description

technical field [0001] The invention relates to a herbal tea, in particular to a herbal tea for invigorating the stomach and eliminating food. Background technique [0002] Scented tea, also known as Xiangpian, makes use of the characteristic of tea that is good at absorbing odors, stuffs scented flowers with new tea, and sifts out the dried flowers after the tea absorbs the scent. The taste is loved by northerners of China. The most common jasmine tea is the jasmine tea made from jasmine, and common jasmine tea is made from green tea or black tea. Scented tea is mainly made of green tea, black tea or oolong tea as the tea base, and is matched with fragrant flowers as raw materials. According to the variety of fragrant flowers used, it is divided into jasmine tea, magnolia tea, osmanthus tea, pearl orchid tea, etc. Among them, jasmine tea has the largest output. In the existing scented teas, the raw materials in each scented tea are very single, such as rose tea, chrysant...

AI Technical Summary

Problems solved by technology

In the existing scented teas, the raw materials in each scented tea are very single, such as rose tea, chrysanthemum tea, jasmine tea, etc., so the efficacy of each scented tea is also relatively single, and the effect is not obvious