CN102726559B - Effervescent drink mixed by Pu'er tea fermented tea, sunning lotus leaves and sunning rhizoma zingiberis - Google Patents

Abstract

The invention discloses effervescent drink mixed by Pu'er tea fermented tea, sunning lotus leaves and sunning rhizoma zingiberis, which comprises the following raw materials in percentage by weight: 78-82 percent of Pu'er tea fermented tea, 16-20 percent of sunning lotus leaves and 1-3 percent of sunning rhizoma zingiberis. The effervescent drink has the beneficial effects that the Pu'er tea fermented tea can well reduce blood fat and cholesterol and regulate heart and brain vessels; the added lotus leaves can prevent bleeding gums and play a role in rapidly stopping blooding; and the sunning rhizoma zingiberis can play roles in warming liver and kidney as well as stomach Qi, dispelling cold and relieving pain. In addition, the effervescent drink provided by the invention can be processed from the Pu'er tea fermented tea or can be processed from raw materials of tea tree roots and tea tree peduncles of Pu'er tea; and sunning rhizoma zingiberis stems or sunning rhizoma zingiberis leaves are used as the sunning rhizoma zingiberis. According to the invention, the raw materials can be used as soon as possible, functions of all tissues are fully developed, and better and larger utilization values are achieved.

Description

An effervescent beverage prepared from cooked Pu' er tea, sun-dried folium Nelumbinis, and sun-dried Zingiberis rhizoma

Technical Field

The invention belongs to the technical field of effervescent beverages, and particularly belongs to the technical field of effervescent beverages mixed by Pu' er tea ripe tea, sun-dried lotus leaves and sun-dried ginger.

Background

Pu ' er tea belongs to black tea, and is named because the origin is old in Yunnan Pu ' er house (Pu ' er market). The tea produced in the Puer tea area at present is loose tea and compressed tea which are processed by post fermentation by taking Yunnan large-leaf sunning raw tea in the Puer tea area as a raw material. The appearance is brownish red, the liquor color of the inner quality is red, the taste is mellow and sweet, and the leaf bottom is brownish red. The method comprises the steps of dividing raw tea and cooked tea, naturally fermenting the raw tea, and artificially accelerating the maturation of the cooked tea. The ' more old and fragrant ' is generally recognized as the biggest characteristic of Pu ' er tea in distinguishing other tea types, and the ' Xiangchenjiuwan wan sweet-scented tea is prepared according to the Pu ' er situation for thousands of years. Pu 'er tea is an antique which can be eaten, and is different from other tea which is new and new, and the value of the Pu' er tea which is old and valuable is gradually increased along with time.

The Pu' er tea is divided into raw tea and cooked tea according to the preparation method. The ripe tea is bulk tea and compressed tea which are processed by taking Yunnan large-leaf sunned green tea which meets the environmental conditions of the Pu-erh tea producing area as a raw material and adopting a pile fermentation process (artificially adding water to increase the temperature and promote bacterial reproduction, accelerating the tea ripening and removing the bitter and astringent taste of the raw tea to achieve the unique characteristics of pure taste and red and thick liquor color). The quality characteristics are as follows: the soup is red, thick and bright, has unique and old fragrance, mellow and sweet taste and uniform red brown leaf bottom. The processing steps are as follows: raw tea crude tea, wet water, repeated turning, piling, deblocking, drying, grading, steaming, drying and cooling. The pile fermentation is to pile the wet tea together according to certain thickness and form the special flavor and quality of the Pu' er tea under the combined action of microorganism, moist heat and oxidation.

The folium Nelumbinis contains various alkaloids such as liensinine (Roemerine), Pronuciferine (Pronuciferine) and Nuciferine (Nuciferine), vitamin C, and polysaccharide. Has effects in clearing away heat and toxic materials, cooling blood, and stopping bleeding.

The dried ginger contains 2 to 3 percent of volatile oil which is a light yellow or yellowish green oily liquid, and the main components in the oil are zingerone (zingiberone), and beta-bisabolene (beta-bisabolene), alpha-curcumene (alpha-curcumene), beta-sesquiterpenene (beta-sesqui-phellandrene) and gingerol (zingiberol) in turn; in addition, it contains d-camphene, eucalyptol, terpenoids such as citric aldehyde (citral) and borneol, and zingiberene (zingiberene). In addition, it contains asparagine, 1-pipecolic acid and various amino acids. Gan Jiang warms the middle-jiao to dispel cold, returns yang to activate collaterals, eliminates dampness and eliminates phlegm. Can be used for treating abdominal psychroalgia, emesis, diarrhea, cold limbs, slight pulse, phlegm retention, asthma, and cough.

The use of Pu 'er tea ripe tea is well known, and more Pu' er tea is mixed with auxiliary materials such as pseudo-ginseng, dried orange peel, pleurotus ferulae, orange peel and the like to prepare effervescent tea. The lotus leaves and the dried gingers are generally used as auxiliary materials for cooking, and the situation that the lotus leaves and the dried gingers are mixed with cooked Pu' er tea and then are brewed for drinking is not reported in documents.

Disclosure of Invention

Aiming at the defects, the invention provides a processing method and a formula of an effervescent beverage mixed by Pu-er tea ripe tea, sun-dried lotus leaves and sun-dried ginger. The method has the advantages of simple operation, low cost and easy large-scale production; the formula has the advantages of scientific collocation, mild reaction, unique taste and basically no antagonistic reaction among raw materials.

The invention is realized by adopting the following technical scheme:

an effervescent beverage mixed by Pu 'er tea ripe tea, sun-dried lotus leaf and sun-dried ginger, the formulation of the invention includes Pu' er tea ripe tea, sun-dried lotus leaf, sun-dried ginger;

wherein,

(1) the processing method of the Pu-Er ripe tea comprises the following steps:

a. removing soil, stones and impurities from picked tea leaves, tea stalks and tea roots, and then steaming in a steamer for 50-70 seconds, wherein the temperature of the steamer is 50-180 ℃; then airing until the water content is below 10 percent, and packaging and storing the aired green raw tea, the aired green tea stems and the aired green tea roots;

a. mixing sun-dried green raw tea, sun-dried green tea stems and sun-dried green tea roots, then carrying out wet-pile fermentation, repeated pile turning, pile discharging and pile releasing for 45-65 days, then airing until the moisture content is below 13%, sorting sundries, and storing in an environment with ventilation and humidity below 10% for later use, wherein the Pu' er tea is cooked tea at the moment;

b. when the ingredients are required, steaming the Pu-erh tea ripe tea for later use in a steamer for 50-70 seconds, wherein the temperature of the steamer is 50-180 ℃;

c. drying the cooked Pu-erh tea in an oven for 10-14 hours at the temperature of 50-58 ℃;

d. then airing until the moisture content is below 10 percent, and preparing ingredients;

(2) the processing method of the sun-dried lotus leaves comprises the following steps:

a. removing impurities of soil and stone from picked fresh lotus leaves, cleaning, cutting into short strips with the length of less than 1cm, deactivating enzyme by adopting a conventional enzyme deactivating method, drying in the sun or drying until the water content is less than 10 percent to obtain the dried lotus leaves, and storing the dried lotus leaves in a ventilated environment with the humidity of less than 10 percent for later use;

b. when the ingredients are needed, steaming the standby sun-dried green lotus leaves in a steamer for 50-70 seconds, wherein the temperature of the steamer is 50-180 ℃;

d. then airing until the moisture content is below 10 percent, and preparing ingredients;

(3) the processing method of the dried ginger comprises the following steps:

a. removing impurities such as soil and stone from fresh dry ginger stem and fresh dry ginger leaf, cleaning, cutting into short strips with length of less than 1cm, deactivating enzyme by conventional enzyme deactivation method, sun drying or oven drying until water content is below 13%, storing in ventilated environment with humidity below 10%;

b. when the materials are required to be mixed, steaming for 45-55 seconds in a steamer, wherein the temperature of the steamer is 50-180 ℃;

c. then drying the mixture in an oven for 10 to 14 hours, wherein the temperature of the oven is 50 to 58 ℃;

c. then airing until the moisture content is below 10 percent, and preparing the ingredients.

The Pu-Er ripe tea of the invention is prepared by using any one or two of tea leaves, tea stalks or tea roots as raw materials and then processing the raw materials by the processing method of the Pu-Er ripe tea.

The dried ginger is prepared by using one or two of a fresh dried ginger stem and a fresh dried ginger leaf as raw materials and then processing the dried ginger by a method step of drying the dried ginger in the sun.

The formula of the beverage comprises 78-82 wt% of Pu' er tea ripe tea; the lotus leaves account for 16% -20%; the dried ginger accounts for 1-3%.

The preferred formula of the invention comprises 80 percent of Pu-erh ripe tea by weight percentage; the lotus leaf accounts for 18 percent; the dried ginger accounts for 2 percent.

The invention has the beneficial effects that: the Pu-erh tea ripe tea can well play roles of reducing blood fat, reducing cholesterol and regulating cardiovascular and cerebrovascular diseases; the added lotus leaves can prevent gingival bleeding and play a role in quickly stopping bleeding; the sun-dried ginger has the functions of warming liver and kidney, warming stomach qi, dispelling cold and relieving pain; in addition, the method of the invention not only can use the tea leaves of the Pu 'er tea, but also can use the tea tree roots and tea tree stalks of the Pu' er tea as raw materials for processing; the sun-dried ginger can be used for drying the ginger stem and the ginger leaf. The invention can use raw materials as much as possible, fully exerts the functions of each tissue and achieves better and higher utilization value.

Detailed Description

Example one

An effervescent beverage mixed by Pu 'er tea ripe tea, sun-dried lotus leaf and sun-dried ginger, the formulation of the invention includes Pu' er tea ripe tea, sun-dried lotus leaf, sun-dried ginger;

wherein,

(1) the processing method of the Pu-Er ripe tea comprises the following steps:

a. removing soil, stone and impurities from picked tea leaves, tea stems and tea roots, and steaming in a steamer for 50 seconds, wherein the temperature of the steamer is 180 ℃; then airing until the water content is below 10 percent, and packaging and storing the aired green raw tea, the aired green tea stems and the aired green tea roots;

a. mixing sun-dried green raw tea, sun-dried green tea stems and sun-dried green tea roots, then carrying out wet-pile fermentation, repeated pile turning, pile discharging and pile releasing for 45 days, then airing until the moisture content is below 13%, sorting sundries, and storing in a ventilated environment with the humidity below 10% for later use, wherein the Pu' er tea is cooked tea at the moment;

b. when the ingredients are needed, steaming the Pu-erh tea ripe tea for standby in a steamer for 50 seconds, wherein the temperature of the steamer is 180 ℃;

c. drying the cooked Pu-Er tea in an oven for 10 hours at the temperature of 58 ℃;

d. then airing until the moisture content is below 10 percent, and preparing ingredients;

(2) the processing method of the sun-dried lotus leaves comprises the following steps:

a. removing impurities of soil and stone from picked fresh lotus leaves, cleaning, cutting into short strips with the length of less than 1cm, deactivating enzyme by adopting a conventional enzyme deactivating method, drying in the sun or drying until the water content is less than 10 percent to obtain the dried lotus leaves, and storing the dried lotus leaves in a ventilated environment with the humidity of less than 10 percent for later use;

b. when the ingredients are needed, steaming the standby sun-dried green lotus leaves in a steamer for 50 seconds, wherein the temperature of the steamer is 180 ℃;

d. then airing until the moisture content is below 10 percent, and preparing ingredients;

(3) the processing method of the dried ginger comprises the following steps:

a. removing impurities such as soil and stone from fresh dry ginger stem and fresh dry ginger leaf, cleaning, cutting into short strips with length of less than 1cm, deactivating enzyme by conventional enzyme deactivation method, sun drying or oven drying until water content is below 13%, storing in ventilated environment with humidity below 10%;

b. when the ingredients are needed, steaming for 45 seconds in a steamer, wherein the temperature of the steamer is 180 ℃;

c. then baking the mixture in an oven for 10 hours, wherein the temperature of the oven is 58 ℃;

c. then airing until the moisture content is below 10 percent, and preparing the ingredients.

The formula of the beverage comprises 78% of Pu' er tea ripe tea by weight percentage; the lotus leaf accounts for 20 percent; the dried ginger accounts for 2 percent.

Example two

An effervescent beverage mixed by Pu 'er tea ripe tea, sun-dried lotus leaf and sun-dried ginger, the formulation of the invention includes Pu' er tea ripe tea, sun-dried lotus leaf, sun-dried ginger;

wherein,

(1) the processing method of the Pu-Er ripe tea comprises the following steps:

a. removing soil, stone and impurities from picked tea leaves, tea stems and tea roots, and steaming in a steamer for 70 seconds, wherein the temperature of the steamer is 50 ℃; then airing until the water content is below 10 percent, and packaging and storing the aired green raw tea, the aired green tea stems and the aired green tea roots;

a. mixing sun-dried green raw tea, sun-dried green tea stems and sun-dried green tea roots, then carrying out wet-pile fermentation, repeated pile turning, pile discharging and pile releasing for 65 days, then airing until the moisture content is below 13%, sorting sundries, and storing in a ventilated environment with the humidity below 10% for later use, wherein the Pu' er tea is cooked tea at the moment;

b. when the ingredients are needed, steaming the Pu-erh tea ripe tea for standby in a steamer for 70 seconds, wherein the temperature of the steamer is 50 ℃;

c. baking the cooked Pu-Er tea in an oven for 14 hours at the temperature of 50 ℃;

d. then airing until the moisture content is below 10 percent, and preparing ingredients;

(2) the processing method of the sun-dried lotus leaves comprises the following steps:

a. removing impurities of soil and stone from picked fresh lotus leaves, cleaning, cutting into short strips with the length of less than 1cm, deactivating enzyme by adopting a conventional enzyme deactivating method, drying in the sun or drying until the water content is less than 10 percent to obtain the dried lotus leaves, and storing the dried lotus leaves in a ventilated environment with the humidity of less than 10 percent for later use;

b. when the ingredients are needed, steaming the ready-to-use sun-dried green lotus leaves in a steamer for 70 seconds, wherein the temperature of the steamer is 50 ℃;

d. then airing until the moisture content is below 10 percent, and preparing ingredients;

(3) the processing method of the dried ginger comprises the following steps:

a. removing impurities such as soil and stone from fresh dry ginger stem and fresh dry ginger leaf, cleaning, cutting into short strips of less than 1cm, deactivating enzyme by conventional deactivating enzyme method, sun drying or oven drying until water content is below 12-13%, storing in ventilated environment with humidity below 10%;

b. when the ingredients are needed, steaming the ingredients in a steamer for 55 seconds, wherein the temperature of the steamer is 50 ℃;

c. then baking the mixture in an oven for 14 hours, wherein the temperature of the oven is 50 ℃;

c. then airing until the moisture content is below 10 percent, and preparing the ingredients.

The formula of the beverage comprises 82% of Pu' er tea ripe tea by weight percentage; the lotus leaf accounts for 16 percent; the dried ginger accounts for 2 percent.

Example three:

an effervescent beverage mixed by Pu 'er tea ripe tea, sun-dried lotus leaf and sun-dried ginger, the formulation of the invention includes Pu' er tea ripe tea, sun-dried lotus leaf, sun-dried ginger;

wherein,

(1) the processing method of the Pu-Er ripe tea comprises the following steps:

a. removing soil, stone and impurities from picked tea leaves, tea stems and tea roots, and steaming in a steamer for 60 seconds, wherein the temperature of the steamer is 115 ℃; then airing until the water content is below 10 percent, and packaging and storing the aired green raw tea, the aired green tea stems and the aired green tea roots;

a. mixing sun-dried green raw tea, sun-dried green tea stems and sun-dried green tea roots, then carrying out wet-pile fermentation, repeated pile turning, pile discharging and pile releasing for 55 days, then airing until the moisture content is below 13%, sorting sundries, and storing in a ventilated environment with the humidity below 10% for later use, wherein the Pu' er tea is cooked tea at the moment;

b. when the ingredients are needed, steaming the Pu-erh tea ripe tea for later use in a steamer for 60 seconds, wherein the temperature of the steamer is 115 ℃;

c. baking the cooked Pu-Er tea in an oven for 12 hours at the temperature of 54 ℃;

d. then airing until the moisture content is below 10 percent, and preparing ingredients;

(2) the processing method of the sun-dried lotus leaves comprises the following steps:

a. removing impurities of soil and stone from picked fresh lotus leaves, cleaning, cutting into short strips with the length of less than 1cm, deactivating enzyme by adopting a conventional enzyme deactivating method, drying in the sun or drying until the water content is less than 10 percent to obtain the dried lotus leaves, and storing the dried lotus leaves in a ventilated environment with the humidity of less than 10 percent for later use;

b. when the ingredients are needed, steaming the ready-to-use sun-dried green lotus leaves in a steamer for 60 seconds, wherein the temperature of the steamer is 115 ℃;

d. then airing until the moisture content is below 10 percent, and preparing ingredients;

(3) the processing method of the dried ginger comprises the following steps:

a. removing impurities such as soil and stone from fresh dry ginger stem and fresh dry ginger leaf, cleaning, cutting into short strips with length of less than 1cm, deactivating enzyme by conventional enzyme deactivation method, sun drying or oven drying until water content is below 13%, storing in ventilated environment with humidity below 10%;

b. when the ingredients are needed, steaming for 50 seconds in a steamer, wherein the temperature of the steamer is 115 ℃;

c. then baking the mixture in an oven for 12 hours, wherein the temperature of the oven is 54 ℃;

c. then airing until the moisture content is below 10 percent, and preparing the ingredients.

The preferred formula of the invention comprises 80 percent of Pu-erh ripe tea by weight percentage; the lotus leaf accounts for 18 percent; the dried ginger accounts for 2 percent.

Example four:

an effervescent beverage mixed by Pu 'er tea ripe tea, sun-dried lotus leaf and sun-dried ginger, the formulation of the invention includes Pu' er tea ripe tea, sun-dried lotus leaf, sun-dried ginger;

wherein,

(1) the processing method of the Pu-Er ripe tea comprises the following steps:

a. removing soil, stone and impurities from picked tea leaves, tea stalks and tea roots, and steaming in a steamer for 55 seconds, wherein the temperature of the steamer is 148 ℃; then airing until the water content is below 10 percent, and packaging and storing the aired green raw tea, the aired green tea stems and the aired green tea roots;

a. mixing sun-dried green raw tea, sun-dried green tea stems and sun-dried green tea roots, then carrying out wet-pile fermentation, repeated pile turning, pile discharging and pile releasing for 60 days, then airing until the moisture content is below 13%, sorting sundries, and storing in a ventilated environment with the humidity below 10% for later use, wherein the Pu' er tea is cooked tea at the moment;

b. when the ingredients are needed, steaming the Pu-erh tea ripe tea for standby in a steamer for 55 seconds, wherein the temperature of the steamer is 148 ℃;

c. baking the cooked Pu-Er tea in an oven for 11 hours at the temperature of 56 ℃;

d. then airing until the moisture content is below 10 percent, and preparing ingredients;

(2) the processing method of the sun-dried lotus leaves comprises the following steps:

a. removing impurities of soil and stone from picked fresh lotus leaves, cleaning, cutting into short strips with the length of less than 1cm, deactivating enzyme by adopting a conventional enzyme deactivating method, drying in the sun or drying until the water content is less than 10 percent to obtain the dried lotus leaves, and storing the dried lotus leaves in a ventilated environment with the humidity of less than 10 percent for later use;

b. when the ingredients are needed, steaming the standby sun-dried green lotus leaves in a steamer for 55 seconds, wherein the temperature of the steamer is 148 ℃;

d. then airing until the moisture content is below 10 percent, and preparing ingredients;

(3) the processing method of the dried ginger comprises the following steps:

a. removing impurities such as soil and stone from fresh dry ginger stem and fresh dry ginger leaf, cleaning, cutting into short strips with length of less than 1cm, deactivating enzyme by conventional enzyme deactivation method, sun drying or oven drying until water content is below 13%, storing in ventilated environment with humidity below 10%;

b. when the ingredients are needed, steaming in a steamer for 48 seconds, wherein the temperature of the steamer is 148 ℃;

c. then baking the mixture in an oven for 11 hours, wherein the temperature of the oven is 56 ℃;

c. then airing until the moisture content is below 10 percent, and preparing the ingredients.

The formula of the beverage comprises 79 percent of Pu-erh ripe tea by weight percentage; the lotus leaf accounts for 20 percent; 1 percent of dried ginger.

Example five:

an effervescent beverage mixed by Pu 'er tea ripe tea, sun-dried lotus leaf and sun-dried ginger, the formulation of the invention includes Pu' er tea ripe tea, sun-dried lotus leaf, sun-dried ginger;

wherein,

(1) the processing method of the Pu-Er ripe tea comprises the following steps:

a. removing soil, stone and impurities from picked tea leaves, tea stalks and tea roots, and steaming in a steamer for 65 seconds, wherein the temperature of the steamer is 83 ℃; then airing until the water content is below 10 percent, and packaging and storing the aired green raw tea, the aired green tea stems and the aired green tea roots;

a. mixing sun-dried green raw tea, sun-dried green tea stems and sun-dried green tea roots, then carrying out wet-pile fermentation, repeated pile turning, pile discharging and pile releasing for 50 days, then airing until the moisture content is below 13%, sorting sundries, and storing in a ventilated environment with the humidity below 10% for later use, wherein the Pu' er tea is cooked tea at the moment;

b. when the ingredients are needed, steaming the Pu-erh tea ripe tea for later use in a steamer for 65 seconds, wherein the temperature of the steamer is 83 ℃;

c. baking the cooked Pu-Er tea in an oven for 13 hours at the temperature of 52 ℃;

d. then airing until the moisture content is below 10 percent, and preparing ingredients;

(2) the processing method of the sun-dried lotus leaves comprises the following steps:

a. removing impurities of soil and stone from picked fresh lotus leaves, cleaning, cutting into short strips with the length of less than 1cm, deactivating enzyme by adopting a conventional enzyme deactivating method, drying in the sun or drying until the water content is less than 10 percent to obtain the dried lotus leaves, and storing the dried lotus leaves in a ventilated environment with the humidity of less than 10 percent for later use;

b. when the ingredients are needed, steaming the standby sun-dried green lotus leaves in a steamer for 65 seconds, wherein the temperature of the steamer is 83 ℃;

d. then airing until the moisture content is below 10 percent, and preparing ingredients;

(3) the processing method of the dried ginger comprises the following steps:

a. removing impurities such as soil and stone from fresh dry ginger stem and fresh dry ginger leaf, cleaning, cutting into short strips with length of less than 1cm, deactivating enzyme by conventional enzyme deactivation method, sun drying or oven drying until water content is below 13%, storing in ventilated environment with humidity below 10%;

b. when the ingredients are needed, steaming the ingredients in a steamer for 53 seconds, wherein the temperature of the steamer is 83 ℃;

c. then baking the mixture in an oven for 13 hours, wherein the temperature of the oven is 52 ℃;

c. then airing until the moisture content is below 10 percent, and preparing the ingredients.

The formula of the beverage comprises 81 percent of Pu' er tea ripe tea by weight percentage; the lotus leaf accounts for 16 percent; 3 percent of dried ginger.

In the above embodiments, the Pu 'er ripe tea refers to Pu' er ripe tea prepared by using any one or two of tea leaves, tea stalks and tea roots as raw materials and then processing the Pu 'er ripe tea by the processing method steps of the Pu' er ripe tea. The sun-dried ginger refers to dried ginger prepared by using one or two of fresh dried ginger stem and fresh dried ginger leaf as raw materials and then processing the sun-dried ginger by the steps of the processing method.

Claims (2)

1. An effervescent beverage prepared by mixing cooked puer tea, sun-dried lotus leaves and sun-dried ginger is characterized in that the formula of the beverage comprises the cooked puer tea, the sun-dried lotus leaves and the sun-dried ginger, and the cooked puer tea accounts for 78-82% by weight; the sun-dried green lotus leaves account for 16% -20%; 1% -3% of sun-dried ginger;

wherein,

(1) the processing method of the Pu-Er ripe tea comprises the following steps:

a. removing soil, stones and impurities from picked tea leaves, tea stalks and tea roots, and then steaming in a steamer for 50-70 seconds, wherein the temperature of the steamer is 50-180 ℃; then airing until the water content is below 10 percent, and packaging and storing the aired green raw tea, the aired green tea stems and the aired green tea roots;

b. mixing sun-dried green raw tea, sun-dried green tea stems and sun-dried green tea roots, then carrying out wet-pile fermentation, repeated pile turning, pile discharging and pile releasing for 45-65 days, then airing until the moisture content is below 13%, sorting sundries, and storing in a ventilated environment with the humidity below 10% for later use;

c. when the ingredients are required, steaming the ingredients in a steamer for 50 to 70 seconds, wherein the temperature of the steamer is 50 to 180 ℃;

d. then drying the mixture in an oven for 10 to 14 hours, wherein the temperature of the oven is 50 to 58 ℃;

e. then airing until the moisture content is below 10 percent, and preparing ingredients;

(2) the processing method of the sun-dried lotus leaves comprises the following steps:

a. removing impurities such as soil and stone from picked fresh lotus leaves, cleaning, cutting into short strips with the length of less than 1cm, deactivating enzyme by adopting a conventional enzyme deactivating method, drying in the sun or by drying until the water content is less than 10%, and storing in a ventilated environment with the humidity of less than 10% for later use;

b. when the ingredients are required, steaming the ingredients in a steamer for 50 to 70 seconds, wherein the temperature of the steamer is 50 to 180 ℃;

c. then airing until the moisture content is below 10 percent, and preparing ingredients;

(3) the processing method of the dried ginger comprises the following steps:

a. removing impurities such as soil and stone from fresh dry ginger stem and fresh dry ginger leaf, cleaning, cutting into short strips with length of less than 1cm, deactivating enzyme by conventional enzyme deactivation method, sun drying or oven drying until water content is below 13%, and storing in ventilated environment with humidity below 10%;

b. when the materials are required to be mixed, steaming for 45-55 seconds in a steamer, wherein the temperature of the steamer is 50-180 ℃;

c. then drying the mixture in an oven for 10 to 14 hours, wherein the temperature of the oven is 50 to 58 ℃;

d. then airing until the moisture content is below 10 percent, and preparing the ingredients.

2. The effervescent beverage of claim 1, wherein the formula of the beverage comprises, by weight, 80% of Pu' er ripe tea; the sun-dried green lotus leaves account for 18 percent; the dried ginger accounts for 2 percent.