The invention discloses a
nutrient mushroom tea
wine. The
nutrient mushroom tea
wine is prepared from the following raw materials in parts by weight: 95 to 100 parts of tea, 4 to 5 parts of lettuce, 4 to 6 parts of
artemisia selengensis, 6 to 8 parts of
hypsizygus mammoreus bigelow, 7 to 9 parts of flower
mushroom, 4 to 5 parts of
boletus, 1 to 2 parts of hawthorn, 0.8 to 1.3 parts of peanut shell, 1.4 to 1.7 parts of Chinese magnoliavine fruit, an appropriate amount of
citric acid, an appropriate amount of
vitamin C, an appropriate amount of edible
alcohol, an appropriate amount of
white spirit, an appropriate amount of
egg white, an appropriate amount of white
sugar and an appropriate amount of water. The tea is soaked by the edible
alcohol, so that the problem of the residue of a fat soluble
pesticide in the tea is solved;
egg white foam and the white
sugar are added into tea flavoring
wine, are boiled and are dissolved and filtered, so bitter and peppery tastes in a finished wine product can be removed, and the wine tastes softer and more mellow; mushrooms such as the
hypsizygus mammoreus bigelow and the
boletus contain rich
nutrient elements, so the tea wine is low-fat and low-caloric healthcare food, and the
immunity of a
human body can be improved.