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Herbal tea and preparation process thereof

A technology of herbal tea and parts by weight, applied in the field of herbal tea, can solve the problems of heavy bitterness, peculiar smell, single function, unsuitable for continuous drinking and the like

Inactive Publication Date: 2007-05-30
王京
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the south of our country, it has become a habit for people to drink herbal tea. The common problem of existing various herbal teas is that foaming, sourness, and change of taste will occur in less than 4 hours after brewing and drinking. Continue to drink, this is because the current technology does not remove some substances that cause tea to deteriorate
In addition, the functions of the existing herbal teas are relatively single, and these herbal teas are all cold, especially harmful to the stomach. Moreover, most of the existing herbal teas have a heavy bitter taste and peculiar smell, which are often difficult to swallow and cannot be used as a medicine. Beverage drinking is not easy for people to accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The herbal tea in the present embodiment is prepared from the raw materials of the following parts by weight:

[0025] Wife Needle 20 parts Golden Leaf 10 parts Plantain 10 parts Wolfberry Root 10 parts

[0026] 10 parts of Daqingye, 5 parts of licorice, 10 parts of thatch root, 10 parts of white sugar

[0027] 25 parts of honey and 10 parts of white orchid.

[0028] The preparation method of herbal tea of ​​the present invention comprises the following steps:

[0029] (1) Put 10 parts by weight of white sugar into a sterilized container after high-temperature sterilization, add pure water, feed steam into it for slight heat, fully stir and dissolve, then filter and store for later use;

[0030] (2) After the honey with 25 parts by weight is sterilized at high temperature, put it into a sterilized container, add pure water, fully stir, after dissolving, filter and store for subsequent use;

[0031] (3) distill the white orchid flower that is 10 parts by weight, extra...

Embodiment 2

[0035] The herbal tea in the present embodiment is prepared from the raw materials of the following parts by weight:

[0036] 30 parts of Wife Needle, 12 parts of Golden Leaf, 15 parts of Plantain, 15 parts of Wolfberry Root, 15 parts of Daqing Leaf

[0037] 9 parts of licorice, 12 parts of thatch root, 15 parts of sugar, 30 parts of honey, and 15 parts of white orchid.

[0038] The preparation method of herbal tea of ​​the present invention comprises the following steps:

[0039] (1) Put 15 parts by weight of white sugar into a sterilized container after high-temperature sterilization, add pure water, feed in steam for slight heat, fully stir and dissolve, filter and store for later use;

[0040] (2) after the honey of 30 parts by weight is sterilized at high temperature, put it into a sterilized container, add pure water, fully stir, after dissolving, filter and store for later use;

[0041] (3) distilling the white orchid flower of 15 parts by weight, extracting the disti...

Embodiment 3

[0045] The herbal tea in the present embodiment is prepared from the raw materials of the following parts by weight:

[0046] 35 servings of Wife Needle, 15 servings of Golden Leaf, 20 servings of Plantain, 20 servings of Wolfberry Root

[0047] 20 parts of Daqing Ye, 15 parts of licorice, 15 parts of thatch root, 20 parts of white sugar

[0048] 35 parts of honey and 20 parts of white orchid.

[0049] The preparation method of herbal tea in the present embodiment, comprises the following steps:

[0050] (1) Put 20 parts by weight of white sugar into a sterilized container after high-temperature sterilization, add pure water, feed steam into it for slight heat, fully stir and dissolve, then filter and store for later use;

[0051] (2) after the honey that is 35 parts by weight is sterilized at high temperature, put it into a sterilized container, add pure water, fully stir, after dissolving, filter and store for later use;

[0052] (3) distilling the white orchid flower that ...

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PUM

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Abstract

The invention relates to a cool tea drink and its preparing process, wherein the drink is prepared from the following raw materials (by weight portion): shiny pricklyash 20-35 parts, gold leaf 10-15 parts, plantago asiatica 10-20 parts, wolfberry root 10-20 parts, dyers woad leaf 10-20 parts, licorice root 5-15 parts, cogongrass rhizome 10-15 parts, white sugar 10-20 parts, bee honey 25-35 parts, Michelia alba 10-20 parts. The cool tea drink can be used for treating glaucoma, oral ulcer, ophthalmodynia, encephalitis B, enteritis, appendicitis, icterus hepatitis, diabetes and diarrhea.

Description

technical field [0001] The present invention relates to a kind of tea, especially relates to a kind of herbal tea, meanwhile, also relates to a kind of preparation method of herbal tea. Background technique [0002] Herbal tea has a certain effect of disease prevention and treatment, especially in summer, as the temperature rises, the human body sweats more. All kinds of herbal tea generally have the functions of clearing away heat, promoting body fluid and relieving heat, and are effective supplements for the human body. Moisture and inorganic salts, a good drink to prevent heatstroke. In the south of our country, it has become a habit for people to drink herbal tea. The common problem of existing various herbal teas is that foaming, sourness, and change of taste will occur in less than 4 hours after brewing and drinking. Continue to drink, this is because the current technology does not remove some substances that cause tea to deteriorate. In addition, the functions of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L2/38A61K36/899A61K36/68A61K36/815A61K36/855A61K36/484A61K36/57A23G3/34A23L1/08A61P27/06A61P1/04A61P1/16A61P3/10A61P1/12A61P43/00A23L33/10
Inventor 王京
Owner 王京
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