CN104605082A - Osmanthus-scented mulberry leaf and wrinkled gianthyssop tea - Google Patents
Osmanthus-scented mulberry leaf and wrinkled gianthyssop tea Download PDFInfo
- Publication number
- CN104605082A CN104605082A CN201510027179.4A CN201510027179A CN104605082A CN 104605082 A CN104605082 A CN 104605082A CN 201510027179 A CN201510027179 A CN 201510027179A CN 104605082 A CN104605082 A CN 104605082A
- Authority
- CN
- China
- Prior art keywords
- osmanthus
- mulberry leaf
- tea
- scented
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses osmanthus-scented mulberry leaf and wrinkled gianthyssop tea. The osmanthus-scented mulberry leaf and wrinkled gianthyssop tea comprises preparing materials as follows: mulberry leaves, wrinkled gianthyssop leaves, osmanthus sugar stuffing and outer wrappers. The preparation steps comprises pretreatment, fixation, rolling, drying and packaging, honey is used as a preservative and a sweetening agent for a finished product, and the osmanthus-scented mulberry leaf and wrinkled gianthyssop tea doesn't contain artificial preservative and is a pure natural product; brewed tea has osmanthus scent, tastes sweet and has a certain health care effect; 1-2 grains of osmanthus-scented mulberry leaf and wrinkled gianthyssop tea are taken and brewed during drinking, and the osmanthus-scented mulberry leaf and wrinkled gianthyssop tea is convenient to drink and is novel health-care tea.
Description
Technical field
The present invention relates to Tea Production manufacture field, particularly relate to a kind of mulberry leaf, Radix agastaches is the tea-making that major ingredient is made.
Background technology
Tea and coffee, cola is loved by the people as the large beverage in the world three, the tea culture of China is of long standing and well established, tea product and manufacture craft also emerge in an endless stream, and sample tea less is made to for the leaf of leaf or this kind of plant of lotus leaf, also not by too many concern and attention, the health-care efficacy of some leaves of plants wants high more than general tealeaves and cost is relatively low in fact, by leaves of Hawthorn, leaf of Diospyros kaki L.f, mulberry leaf, Folium Pterocaryae, the leaf of bamboo, lotus leaves etc. are decocted water and are taken in promoting health and curing diseases also on the books in traditional Chinese medicine and pharmacy field, therefore this type of leaves of plants can drunk as tealeaves is made to sample tea and has scientific basis and market prospects.
Summary of the invention
The present invention discloses the fragrant mulberry leaf Wrinkled giant hyssoptea in a kind of osmanthus for addressing this problem, and it is characterized in that: make material and include mulberry leaf, Radix agastaches, Sweet-scented Osmanthus core, outer casing; Making step is as follows:
S1. pretreatment: mulberry leaf, Radix agastaches are removed handle respectively, eluriate, dry;
S2. complete: the mulberry leaf obtained in step S1, Radix agastaches are completed respectively, the temperature that completes controls at 220 DEG C to 250 DEG C, and the time is 5-8min;
S3. reel: a slice Radix agastaches after completing through step S2 is wrapped up a described Sweet-scented Osmanthus core, then the blade tip of a slice mulberry leaf after it being completed by step S2 reels to petiole, and two is folded, form fourth shape tea;
S4. drying and packaging: take out after the fourth shape tea obtained through step S3 is put into drying machine drying 20-30min, both obtained finished product by outer casing by each fourth shape tea wrapping and encapsulating.
The material producing Sweet-scented Osmanthus core is white granulated sugar 10 parts, distilled water 5 parts, honey 0.5-1 part, sweet osmanthus 1-5 part, and preparation method is:
A1. sugar is changed: dropped in pot by the white granulated sugar got ready and add white granulated sugar, and white granulated sugar is no more than 1/2 of this pot of volume, then in pot, injects distilled water in proportion and stirs, and sugar is dissolved completely;
A2. stir off: turn down fire heating after sugared moderate heat consoluet in steps A 1 being heated to boiling, stop heating at sugared temperature 150 degrees centigrade, and pour the sweet osmanthus and honey that prepare in proportion wherein into, stir;
A3. injection molding: be placed in by mould on marble case platform, will endure through steps A 2 and the sugar mixed with sweet osmanthus and honey injects mould, forms multiple sugar rod;
A4. cooling forming: become solid-state after sugar rod cooling steps A 3 obtained, more every root sugar rod is ejected can obtain described Sweet-scented Osmanthus core;
Preferably, described outer casing is edible water-soluble film or tea bag bag;
Preferably, the making material of described steps A 3 mould therefor is marble or stainless steel, and shape is the hole of one flat plate having been opened multiple cylindrical or rectangle;
Preferably, described edible water-soluble film is wafer.
The material adopted in the present invention belongs to natural product, and by the method for making of green tea, without fermentation, ensure that effect of got leaves of plants raw material to greatest extent, wherein the health care of component is as follows:
Mulberry leaf
Nature and flavor: taste is sweet, bitter, cold in nature; Gui Jing: lung, Liver Channel; Effect: dispelling wind and heat from the body, clearing away the lungheat and moisturizing, suppressing liver-YANG, clears liver and improve vision.
Wrinkled giant hyssop
Nature and flavor: taste is pungent, slightly warm in nature; Gui Jing: the spleen channel, stomach warp, lung channel; Effect: eliminate dampness with aromatics, and middle preventing or arresting vomiting, deliver relieving summer-heat.
Sweet osmanthus
Nature and flavor: taste is pungent, warm in nature; Effect: reduce phlegm, the loose stasis of blood; Control phlegm and retained fluid to ridicule and cough, intestines wind bloody flux, hernia lump in the abdomen, toothache, halitosis.
Honey
Nature and flavor: taste is sweet, property is put down; Gui Jing: the spleen channel, lung channel, large intestine channel; Effect: bowl spares, moisturizes, pain relieving, removing toxic substances; For the empty pain of gastral cavity abdomen, dryness of the lung dry cough, the dry constipation of intestines.
Sweet osmanthus is combined with sugar cook technique again and adds honey and make Sweet-scented Osmanthus core by the present invention, and because of the natural anticorrosion effect of honey, so its shelf-life is extended and has no side effect, honey itself also has nutrition and health care effect, and flavour is sweet; In addition, due to the present invention adopt major ingredient mulberry leaf and Radix agastaches cost all lower being beneficial to control cost, and this product brew only need get one to two soaked namely drinkable, reality is rare a kind of Novel tea product.
Detailed description of the invention
Embodiment one
The present invention makes material and includes mulberry leaf, Radix agastaches, Sweet-scented Osmanthus core, outer casing; Making step is as follows:
S1. pretreatment: mulberry leaf, Radix agastaches are removed handle respectively, eluriate, dry;
S2. complete: the mulberry leaf obtained in step S1, Radix agastaches are completed respectively, the temperature that completes controls at 220 DEG C to 250 DEG C, and the time is 5-8min;
S3. reel: a slice Radix agastaches after completing through step S2 is wrapped up a described Sweet-scented Osmanthus core, then the blade tip of a slice mulberry leaf after it being completed by step S2 reels to petiole, and two is folded, form fourth shape tea;
S4. drying and packaging: take out after the fourth shape tea obtained through step S3 is put into drying machine drying 20-30min, both obtained finished product by outer casing by each fourth shape tea wrapping and encapsulating.
The material producing Sweet-scented Osmanthus core is white granulated sugar 10kg, distilled water 5kg, honey 1kg, sweet osmanthus 2kg, and preparation method is:
A1. sugar is changed: dropped in pot by the white granulated sugar got ready and add white granulated sugar, and white granulated sugar is no more than 1/2 of this pot of volume, then in pot, injects distilled water in proportion and stirs, and sugar is dissolved completely;
A2. stir off: turn down fire heating after sugared moderate heat consoluet in steps A 1 being heated to boiling, stop heating sugared temperature 150 degrees Celsius, and pour the sweet osmanthus and honey that prepare in proportion wherein into, stir;
A3. injection molding: be placed in by mould on marble case platform, will endure through steps A 2 and the sugar mixed with sweet osmanthus and honey injects mould, forms multiple sugar rod;
A4. cooling forming: become solid-state after sugar rod cooling steps A 3 obtained, more every root sugar rod is ejected can obtain described Sweet-scented Osmanthus core;
Concrete, described outer casing is tea bag bag;
Concrete, the making material of described steps A 3 mould therefor is marble, and shape is one flat plate has been opened multiple columniform hole;
These are only preferred embodiment of the present invention, therefore can not limit scope of the invention process according to this, the equivalence namely done according to description of the present invention changes and decoration, all should belong in the scope of the present invention's covering.
Claims (4)
1. the invention discloses the fragrant mulberry leaf Wrinkled giant hyssoptea in a kind of osmanthus, it is characterized in that: make material and include mulberry leaf, Radix agastaches, Sweet-scented Osmanthus core, outer casing; Making step is as follows:
S1. pretreatment: mulberry leaf, Radix agastaches are removed handle respectively, eluriate, dry;
S2. complete: the mulberry leaf obtained in step S1, Radix agastaches are completed respectively, the temperature that completes controls at 220 DEG C to 250 DEG C, and the time is 5-8min;
S3. reel: a slice Radix agastaches after completing through step S2 is wrapped up a described Sweet-scented Osmanthus core, then the blade tip of a slice mulberry leaf after it being completed by step S2 reels to petiole, and two is folded, form fourth shape tea;
S4. drying and packaging: take out after the fourth shape tea obtained through step S3 is put into drying machine drying 20-30min, both obtained finished product by outer casing by each fourth shape tea wrapping and encapsulating;
The material producing Sweet-scented Osmanthus core is white granulated sugar 10 parts, distilled water 5 parts, honey 0.5-1 part, sweet osmanthus 1-5 part, and preparation method is:
A1. sugar is changed: dropped in pot by the white granulated sugar got ready and add white granulated sugar, and white granulated sugar is no more than 1/2 of this pot of volume, then in pot, injects distilled water in proportion and stirs, and sugar is dissolved completely;
A2. stir off: turn down fire heating after sugared moderate heat consoluet in steps A 1 being heated to boiling, stop heating at sugared temperature 150 degrees centigrade, and pour the sweet osmanthus and honey that prepare in proportion wherein into, stir;
A3. injection molding: be placed in by mould on marble case platform, will endure through steps A 2 and the sugar mixed with sweet osmanthus and honey injects mould, forms multiple sugar rod;
A4. cooling forming: become solid-state after sugar rod cooling steps A 3 obtained, more every root sugar rod is ejected can obtain described Sweet-scented Osmanthus core.
2. the fragrant mulberry leaf Wrinkled giant hyssoptea in osmanthus according to claim 1, is characterized in that described outer casing is edible water-soluble film or tea bag bag.
3. the fragrant mulberry leaf Wrinkled giant hyssoptea in osmanthus according to claim 1, is characterized in that the making material of described steps A 3 mould therefor is marble or stainless steel, and shape is the hole of one flat plate having been opened multiple cylindrical or rectangle.
4. the fragrant mulberry leaf Wrinkled giant hyssoptea in osmanthus according to claim 2, is characterized in that described edible water-soluble film is wafer.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510027179.4A CN104605082A (en) | 2015-01-20 | 2015-01-20 | Osmanthus-scented mulberry leaf and wrinkled gianthyssop tea |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510027179.4A CN104605082A (en) | 2015-01-20 | 2015-01-20 | Osmanthus-scented mulberry leaf and wrinkled gianthyssop tea |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104605082A true CN104605082A (en) | 2015-05-13 |
Family
ID=53139956
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510027179.4A Pending CN104605082A (en) | 2015-01-20 | 2015-01-20 | Osmanthus-scented mulberry leaf and wrinkled gianthyssop tea |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104605082A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105532970A (en) * | 2015-12-18 | 2016-05-04 | 福建晨晖茶业有限公司 | Tea and preparation method of tea |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1122194A (en) * | 1995-08-07 | 1996-05-15 | 刘桂伏 | Babao mixed tea and its producing process |
CN1593177A (en) * | 2004-07-01 | 2005-03-16 | 汕头市生奥保健食品有限公司 | Vegetable fruit flower tea and its preparation method |
CN101438822A (en) * | 2008-09-25 | 2009-05-27 | 成进学 | Microelement body-strengthening and fat-reducing tea (beverage) for dispersing heavenly fragrance |
CN101849590A (en) * | 2009-03-30 | 2010-10-06 | 曲家梅 | Mulberry leaf health-care tea |
CN104171167A (en) * | 2014-07-07 | 2014-12-03 | 丁新年 | Peony herbal tea and preparation method thereof |
-
2015
- 2015-01-20 CN CN201510027179.4A patent/CN104605082A/en active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1122194A (en) * | 1995-08-07 | 1996-05-15 | 刘桂伏 | Babao mixed tea and its producing process |
CN1593177A (en) * | 2004-07-01 | 2005-03-16 | 汕头市生奥保健食品有限公司 | Vegetable fruit flower tea and its preparation method |
CN101438822A (en) * | 2008-09-25 | 2009-05-27 | 成进学 | Microelement body-strengthening and fat-reducing tea (beverage) for dispersing heavenly fragrance |
CN101849590A (en) * | 2009-03-30 | 2010-10-06 | 曲家梅 | Mulberry leaf health-care tea |
CN104171167A (en) * | 2014-07-07 | 2014-12-03 | 丁新年 | Peony herbal tea and preparation method thereof |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105532970A (en) * | 2015-12-18 | 2016-05-04 | 福建晨晖茶业有限公司 | Tea and preparation method of tea |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104605082A (en) | Osmanthus-scented mulberry leaf and wrinkled gianthyssop tea | |
CN104305265A (en) | Vanilla beautifying sauced pig foot | |
CN104585438A (en) | Chrysanthemum-folium mori-mint tea | |
CN104585440A (en) | Chrysanthemum-salix leaf-mint tea | |
CN104605088A (en) | Fragrant bamboo leaf and mint tea | |
CN104605076A (en) | Osmanthus-scented persimmon leaf and wrinkled gianthyssop tea | |
CN104605081A (en) | Osmanthus-scented bamboo leaf and wrinkled gianthyssop tea | |
CN104605078A (en) | Osmanthus-scented mulberry leaf and mint tea | |
CN104605085A (en) | Osmanthus-scented persimmon leaf and mint tea | |
CN104585427A (en) | Rose-folium mori-agastache leaf tea | |
CN104605079A (en) | Osmanthus-scented willow leaf and wrinkled gianthyssop tea | |
CN104605077A (en) | Osmanthus-scented lotus leaf and wrinkled gianthyssop tea | |
CN104605083A (en) | Osmanthus-scented bamboo leaf and mint tea | |
CN104585432A (en) | Rose-persimmon leaf-agastache tea | |
CN104605104A (en) | Chrysanthemum, mulberry leaf and agastache rugosus tea | |
CN104605080A (en) | Osmanthus-scented lotus leaf and mint tea | |
CN104605075A (en) | Osmanthus-scented hawthorn leaf and mint tea | |
CN104621306A (en) | Osmanthus scented Chinese hawthorn leaf-agastache tea | |
CN104605100A (en) | Chrysanthemum, bamboo leaf and agastache rugosus tea | |
CN104605101A (en) | Tea prepared from chrysanthemum, persimmon leaves and cablin potchouli herb | |
CN104663978A (en) | Chrysanthemum and hawthorn leaf agastache rugosus tea | |
CN104585426A (en) | Rose-bamboo leaf-agastache tea | |
CN104585433A (en) | Rose-hawthorn leaf-agastache tea | |
CN104605090A (en) | Fragrant folium mori and agastache rugosus tea | |
CN104605084A (en) | Osmanthus-scented willow leaf and mint tea |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150513 |
|
RJ01 | Rejection of invention patent application after publication |