The invention discloses a preparation process for Linyuan Wangying tea. The Linyuan Wangying tea is characterized by comprising
banksia rose, bitter orange, fineleaf
schizonepeta herb, red peony root, rhubarb (stir-fried with
wine),
nardostachys root, snakegourd root,
betel nut, white
hyacinth bean, hairy
euphorbia, immature orange fruit (processed with wheat
bran), germinated rice-grain, Poria cocos, dried orange peel (processed through four procedures), magnolia cortex (processed with ginger),
cassia bark, Rostellularla procumbens, copperleaf
herb,
pinellia tuber (processed with ginger), licorice, cablin
patchouli herb, hogfennel root, armand
clematis stem, Plantain seed, malt, dahurian
angelica root, common fennel fruit, wild licorice, white peony root, galanga galangal fruit (processed with ginger),
lotus leaf, pawpaw,
areca peel, clove,
Oxalis corniculata,
Mosla scabra,
phyllanthus ruinaria, yerbadetajo herb, sweet wormwood herb, red tea, perilla, atractylodes
rhizome (stir-fried with
bran),
honeysuckle flower, mutmeg, virgate wormwood herb,
hawthorn fruit, aromatic madder, Spanishneedles herb,
centella asiatica,
emilia sonchifolia, divaricate
saposhnikovia root, oriental waterplantain
rhizome (processed with salt), Chinese thorowax root,
Dicliptera chinensis, bighead atractylodes
rhizome (stir-fried with soil), Tokyo violet herb, barbated skullcup herb, mulberry
bark and talcum. The process comprises the following steps: crushing
banksia rose, clove, common fennel fruit,
cassia bark and
nardostachys root into
fine powder, crushing the rest materials into medium
powder, adding water and flour into the medium
powder, carrying out uniformly mixing with stirring, then carrying out
hot pressing and sterilization for half an hour, adding the
fine powder after cooling and carrying out
granulation.