Preparation method of Mussaenda esquirolii and Rosa laevigata flower tea
A technology of chrysanthemum japonica and rosa japonica, which is applied in the field of preparation of japonica japonica flower tea, can solve the problem of less utilization of japonica japonica flowers
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Embodiment 1
[0015] This chrysanthemum chrysanthemum tea includes the following raw materials: 10kg of chrysanthemum extract and 90kg of fresh chrysanthemum flower; including the following steps:
[0016] (1) Wash and dry 5-10 parts of the whole plant of Caijihua, cut into 5 cm long pieces, put them in a container and use a wooden hammer to dig them out, then put them in a ceramic pot, add clean well water, cook with a slow fire for 2 hours, etc. After cooling to room temperature, remove the slag, and filter twice with a 0.2-0.3 μm filter membrane to obtain an extract of Chihuahua.
[0017] (2) Pour some salt into the sea bowl to make the bottom. For the convenience of operation, the height of the salt can be slightly higher; then, put the golden cherry blossoms facing down, put them into the container, and bury the flowers with salt. Be gentle when adding salt to the container or you will crush the petals. A little light action can also prevent the petals from being squeezed into a ball,...
Embodiment 2
[0020] This japonica japonica flower tea comprises the following raw materials: 5kg of jasmine flower extract and 95kg of fresh rosa japonica flowers;
[0021] Including the following steps
[0022] Steps (1) and (2) are the same as in Example 1. In step (3), put the dried rosa japonica flowers in the tea aroma enhancing machine, and control the temperature between 30-40 degrees. Layer the extract of Chihuahua, spray it once evenly after the extract is dry, pack it into a bag and seal it for later use when the extract dries again, and obtain the finished tea of Chihuahua golden cherry.
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