CN109820077A - A kind of preparation method of Sweet Potato Leaf fermented tea - Google Patents
A kind of preparation method of Sweet Potato Leaf fermented tea Download PDFInfo
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- CN109820077A CN109820077A CN201910287644.6A CN201910287644A CN109820077A CN 109820077 A CN109820077 A CN 109820077A CN 201910287644 A CN201910287644 A CN 201910287644A CN 109820077 A CN109820077 A CN 109820077A
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Abstract
The present invention relates to tealeaves preparation technical fields, in particular to a kind of preparation method of Sweet Potato Leaf fermented tea, the preparation method of the Sweet Potato Leaf of the application include the steps that cleaning after picking, sunning wilts, rub, pile fermentation, steam it is green after addition water-removing liquid finish, redrying.Active constituent is rich in using method preparation gained Sweet Potato Leaf fermented tea of the invention, with health-care efficacy that is anti-oxidant, removing free radical, delay senescence, enhance human immunity.
Description
[technical field]
The present invention relates to tealeaves preparation technical field, in particular to a kind of preparation method of Sweet Potato Leaf fermented tea.
[background technique]
Compendium of Material Medica is recorded: " sweet potato, also known as sweet potato, sweet in flavor mild-natured, nontoxic, it is weary to cure mainly qi-restoratives, benefiting energy, antibacterial, anti-
It is viral, anti-oxidant, strong yin kidney "." golden potato practises record " is recorded: sweet potato has 6 kinds of medical values, controls dysentery and lower mass formed by blood stasis, controls and spills disease heat
It rushes down, controls damp and hot and jaundice, control spermatorrhea and gonorrhoea stranguria syndrome, control the deficiency of blood and menstrual disorder, control children's infantile malnutrition due to digestive disturbances or intestinalparasites knot.
For sweet potato because of its kind difference, leaf color is also different, and common Sweet Potato Leaf color has green and purple, green sweet potato
Leaf introduces China than purple sweep potato leaf earlier, but its nutritive value is poor compared with purple sweep potato leaf, and current green Sweet Potato Leaf is
Common people kitchen is directly entered as fresh vegetables.And by-product of the purple sweep potato leaf as purple sweet potato, stock number are huge, at present in addition to
Part is used as outside feed stripped, and the overwhelming majority is dropped, and the exploitation of seldom other forms causes the significant wastage of resource.It is purple
Polysaccharide rich in, amino acid, crude fibre, mineral element, polyphenol, flavones, anthocyanin, carotenoid etc. in color Sweet Potato Leaf
Active constituent has facilitation to organism physiology wherein many all have the effect of anti-oxidant, antibacterial, reducing blood lipid.
For the nutriment and active constituent for making full use of purple sweep potato leaf, tea can be processed into.Currently, with sweet potato
Leaf is that the research that primary raw material is prepared into tea also has, for example, Chinese patent: CN109198112A " Sweet Potato Leaf alternative tea addition
Agent, Sweet Potato Leaf alternative tea and its preparation process ", this method is rubbed by adding additive during water-removing, stir-fries to obtain
Primary raw materials, primary raw materials is rubbed again, is fermented, stir-frying obtains intermediate raw material, and finally sunning, which is toasted, is made Sweet Potato Leaf generation
With tea, which is to be prepared using green Sweet Potato Leaf as main material, and be not directed to its health effect.Cause
This, produces a kind of Sweet Potato Leaf fermented tea, using purple sweep potato leaf as primary raw material, to guarantee its mouthfeel, during the preparation process, adjusts
The bitterness as caused by anthocyanidin content height in purple sweep potato leaf, meanwhile, to guarantee its health-care efficacy, reduce purple sweep potato leaf tea
The loss of active material during the preparation process keeps the Sweet Potato Leaf fermented tea mouthfeel prepared good, the guarantor with strong antioxidant action
Strong effect, will be able to satisfy demand of the market to health protection tea.
[summary of the invention]
In view of above content, it is necessary to provide a kind of Sweet Potato Leaf fermented tea, which has antioxidation, can remove
Interior free yl, the health-care efficacy that can be delayed senescence and enhance immunity of organisms.
In order to achieve the above objectives, the technical scheme adopted by the invention is that:
A kind of preparation method of Sweet Potato Leaf fermented tea, which comprises the steps of:
(1) pick: 1~3 leaf on picking Sweet Potato Leaf top picks the sick leaf of removal and mildew leaf, cleans Sweet Potato Leaf with clear water,
After draining away the water, Sweet Potato Leaf is rolled with machine and is cut into 1cm × 0.4~0.8cm strip；
(2) it withers: the Sweet Potato Leaf that step (1) is cut being placed in ventilating and cooling place, uniformly shakeouts, dry, it is during which continuous
It stirs, Sweet Potato Leaf is made to wither until water content 60%~70%；
(3) it rubs: gently rubbing the Sweet Potato Leaf of step (2) with hand, Sweet Potato Leaf is made to roll tightly into item；
(4) ferment: Sweet Potato Leaf heap up to 2~5cm that step (3) is mixed carries out pile fermentation, stirs 3 during fermentation
~5 times；
(5) finish: the Sweet Potato Leaf of step (4) fermentation first being carried out steaming green, then use casserole fried green, stir-fry to it is half-dried when, will kill
Green liquid is uniformly sprayed on Sweet Potato Leaf；
(6) dry: after the Sweet Potato Leaf that step (5) finish is rubbed again with hand, using microwave baking, to be dried to water content and be less than
2%.
Further, the Sweet Potato Leaf is purple.
Further, in step (4), the temperature of the fermentation is 40 DEG C~45 DEG C, and the time of fermentation is 10~18h.
Further, in step (5), the weight ratio of the water-removing liquid and Sweet Potato Leaf is 1.3~1.5:100.
Further, in step (5), it is described water-removing liquid the preparation method is as follows:
10-15 parts of lemon, 12-18 parts of peppermint, 3-5 parts of Verbena officinalis, 6-10 parts of Radix Astragali are weighed according to following parts by weight meter, it will
Lemon, peppermint, Verbena officinalis, Radix Astragali, which shine after dry doubling crushes, to be mixed, and obtains mixed-powder, its quality 4-6 is added into mixed-powder
Times water obtain water-removing liquid with using instead after being boiled by fire after small fire heats 1~2h.
Further, in step (6), the microwave baking twice: for the first time baking temperature be 150~180 DEG C, baking
Time be 20~25min；It after Sweet Potato Leaf is cooling, carries out second and toasts, the temperature of second of baking is 60~70 DEG C, is dried
The roasting time is 10~15min.
The invention has the following beneficial effects:
1, fermented tea of the invention has using purple sweep potato leaf as primary raw material compared with strong antioxidant action, can remove in vivo
Free radical has the health-care efficacy for improving blood circulation, boosting metabolism, delay senescence and enhancing human immunity.
2, Sweet Potato Leaf fermented tea of the invention, addition water-removing liquid during water-removing, which includes medicinal herb components
Lemon, peppermint, Verbena officinalis, Radix Astragali, on the one hand, the water-removing liquid can be reduced antioxidant activity object in Sweet Potato Leaf fermented tea preparation process
The loss of matter makes Sweet Potato Leaf fermented tea have stronger antioxidation and removes the ability of free radical, and on the other hand, it can go
Except the peculiar smell in Sweet Potato Leaf fermented tea, it is bitter to adjust total polyphenols in Sweet Potato Leaf fermented tea, anthocyanidin, flavones isoreactivity ingredient bring
It is puckery, bring faint scent.In addition, in Sweet Potato Leaf fermented tea preparation process, after being rubbed, fermented, being finished, then it is low in using high temperature
The method of temperature drying can play the solid fragrant effect of Titian.
[specific embodiment]
All features disclosed in this specification or disclosed all methods or in the process the step of, in addition to mutually exclusive
Feature and/or step other than, can combine in any way.
Any feature disclosed in this specification (including any accessory claim, abstract), unless specifically stated, each
Feature is an example in a series of equivalent or similar characteristics.
Embodiment 1:
A kind of preparation method of Sweet Potato Leaf fermented tea, which comprises the steps of:
(1) pick: 1 leaf on picking Sweet Potato Leaf top picks the sick leaf of removal and mildew leaf, cleans Sweet Potato Leaf with clear water, drip
After solid carbon dioxide point, Sweet Potato Leaf is rolled to the strip for being cut into 1cm × 0.4cm with machine；
Above-mentioned Sweet Potato Leaf is purple；
(2) it withers: the Sweet Potato Leaf that step (1) is cut being placed in ventilating and cooling place, uniformly shakeouts, dry, it is during which continuous
It stirs, Sweet Potato Leaf is made to wither until water content 60%；
(3) it rubs: gently rubbing the Sweet Potato Leaf of step (2) with hand, Sweet Potato Leaf is made to roll tightly into item；
(4) ferment: the Sweet Potato Leaf heap up to 2cm that step (3) is mixed carries out pile fermentation, stirs during fermentation 3 times；
The temperature of above-mentioned fermentation is 40 DEG C, and the time of fermentation is 10h；
(5) finish: the Sweet Potato Leaf of step (4) fermentation first being carried out steaming green, then use casserole fried green, stir-fry to it is half-dried when, will kill
Green liquid is uniformly sprayed on Sweet Potato Leaf；
The weight ratio of above-mentioned water-removing liquid and Sweet Potato Leaf is 1.3:100；
Above-mentioned water-removing liquid the preparation method is as follows:
Weigh 10 parts of lemon, 12 parts of peppermint, 3 parts of Verbena officinalis, 6 parts of Radix Astragali according to following parts by weight meter, by lemon, peppermint,
Verbena officinalis, Radix Astragali, which shine after dry doubling crushes, to be mixed, and obtains mixed-powder, the water of 4 times of its quality is added into mixed-powder, uses high fire
After using small fire heating 1h after boiling instead, water-removing liquid is obtained；
(6) dry: after the Sweet Potato Leaf that step (5) finish is rubbed again with hand, using microwave baking, to be dried to water content and be less than
2%；
Above-mentioned microwave baking is twice: the temperature of baking is 150 DEG C for the first time, and the time of baking is 20min；It is cold to Sweet Potato Leaf
But it after, carries out second and toasts, the temperature of second of baking is 60 DEG C, and the time of baking is 10min.
Embodiment 2:
A kind of preparation method of Sweet Potato Leaf fermented tea, which comprises the steps of:
(1) pick: 2 leaves on picking Sweet Potato Leaf top pick the sick leaf of removal and mildew leaf, clean Sweet Potato Leaf with clear water, drip
After solid carbon dioxide point, Sweet Potato Leaf is rolled to the strip for being cut into 1cm × 0.6cm with machine；
Above-mentioned Sweet Potato Leaf is purple；
(2) it withers: the Sweet Potato Leaf that step (1) is cut being placed in ventilating and cooling place, uniformly shakeouts, dry, it is during which continuous
It stirs, Sweet Potato Leaf is made to wither until water content 65%；
(3) it rubs: gently rubbing the Sweet Potato Leaf of step (2) with hand, Sweet Potato Leaf is made to roll tightly into item；
(4) ferment: the Sweet Potato Leaf heap up to 3.5cm that step (3) is mixed carries out pile fermentation, stirs 4 during fermentation
It is secondary；
The temperature of above-mentioned fermentation is 42.5 DEG C, and the time of fermentation is 14h；
(5) finish: the Sweet Potato Leaf of step (4) fermentation first being carried out steaming green, then use casserole fried green, stir-fry to it is half-dried when, will kill
Green liquid is uniformly sprayed on Sweet Potato Leaf；
The weight ratio of above-mentioned water-removing liquid and Sweet Potato Leaf is 1.4:100；
Above-mentioned water-removing liquid the preparation method is as follows:
12.5 parts of lemon, 15 parts of peppermint, 4 parts of Verbena officinalis, 8 parts of Radix Astragali are weighed according to following parts by weight meter, by lemon, thin
Lotus, Verbena officinalis, Radix Astragali, which shine after dry doubling crushes, to be mixed, and obtains mixed-powder, the water of 5 times of its quality is added into mixed-powder, use
After using small fire heating 1.5h after being boiled by fire instead, water-removing liquid is obtained；
(6) dry: after the Sweet Potato Leaf that step (5) finish is rubbed again with hand, using microwave baking, to be dried to water content and be less than
2%；
Above-mentioned microwave baking is twice: the temperature of baking is 165 DEG C for the first time, and the time of baking is 22.5min；To Sweet Potato Leaf
It after cooling, carries out second and toasts, the temperature of second of baking is 65 DEG C, and the time of baking is 12.5min.
Embodiment 3:
A kind of preparation method of Sweet Potato Leaf fermented tea, which comprises the steps of:
(1) pick: 3 leaves on picking Sweet Potato Leaf top pick the sick leaf of removal and mildew leaf, clean Sweet Potato Leaf with clear water, drip
After solid carbon dioxide point, Sweet Potato Leaf is rolled to the strip for being cut into 1cm × 0.8cm with machine；
Above-mentioned Sweet Potato Leaf is purple；
(2) it withers: the Sweet Potato Leaf that step (1) is cut being placed in ventilating and cooling place, uniformly shakeouts, dry, it is during which continuous
It stirs, Sweet Potato Leaf is made to wither until water content 70%；
(3) it rubs: gently rubbing the Sweet Potato Leaf of step (2) with hand, Sweet Potato Leaf is made to roll tightly into item；
(4) ferment: the Sweet Potato Leaf heap up to 5cm that step (3) is mixed carries out pile fermentation, stirs during fermentation 5 times；
The temperature of above-mentioned fermentation is 45 DEG C, and the time of fermentation is 18h；
(5) finish: the Sweet Potato Leaf of step (4) fermentation first being carried out steaming green, then use casserole fried green, stir-fry to it is half-dried when, will kill
Green liquid is uniformly sprayed on Sweet Potato Leaf；
The weight ratio of above-mentioned water-removing liquid and Sweet Potato Leaf is 1.5:100；
Above-mentioned water-removing liquid the preparation method is as follows:
Weigh 15 parts of lemon, 18 parts of peppermint, 5 parts of Verbena officinalis, 10 parts of Radix Astragali according to following parts by weight meter, by lemon, peppermint,
Verbena officinalis, Radix Astragali, which shine after dry doubling crushes, to be mixed, and obtains mixed-powder, the water of 6 times of its quality is added into mixed-powder, uses high fire
After using small fire heating 2h after boiling instead, water-removing liquid is obtained；
(6) dry: after the Sweet Potato Leaf that step (5) finish is rubbed again with hand, using microwave baking, to be dried to water content and be less than
2%；
Above-mentioned microwave baking is twice: the temperature of baking is 180 DEG C for the first time, and the time of baking is 25min；It is cold to Sweet Potato Leaf
But it after, carries out second and toasts, the temperature of second of baking is 70 DEG C, and the time of baking is 15min.
Control group 1:
Other steps are identical with embodiment 1, but the Sweet Potato Leaf of purple is replaced with the Sweet Potato Leaf of green.
Control group 2:
Other steps are identical with embodiment 1, but the ingredient for the liquid that finishes changes into: 3 parts of Verbena officinalis, 6 parts of Radix Astragali.
The fermented tea aesthetic quality that above-described embodiment 1-3 and contrast groups 1,2 prepare is as follows, is specifically shown in Table 1:
Table 1
As seen from the above table, using the water-removing liquid of the application, the Sweet Potato Leaf fermented tea bar rope of acquisition, whole broken, cleanliness, fragrance,
Soup look, flavour, tea residue are more preferable, using the Sweet Potato Leaf fermentation tea preparation method of the application, the shape of the Sweet Potato Leaf fermented tea of acquisition
Aesthetic quality is good with endoplasm.
Zoopery:
Mouse is randomly divided into 2 batches by the male mice for choosing 120 18~22g of weight, and every batch of mouse is divided into 6 groups, every group
10,6 groups of mouse, that is, model 1-6 group of sub-cage rearing, every batch of carries out stomach-filling as follows respectively: model 1-5 group is successively
The tea that stomach-filling embodiment 1,2,3 and control group 1,2 fermented teas are impregnated, the dosage by mouse weight stomach-filling fermented tea are
2.47mg/g, every gram of fermented tea amount of being watered are 150mL, daily stomach-filling 1 time, 6 groups of stomach-filling equivalent clear water of model, 1 time a day, continuously
Stomach-filling 3 weeks, following index was detected referring to the method for " health food is examined and assessment technique specification " (version in 2003):
1, first mouse is for measuring serum hemolysin: after continuous gavage 3 weeks, exempting to mouse peritoneal injection SRBC
Epidemic disease after 4d, takes blood using eyeball is extractd, for detecting half hemolytic value (HC50)。
2, second batch mouse is for measuring mouse weight and immune organ index: after continuous gavage 3 weeks, weighing to mouse
Dislocation is put to death afterwards, strips thymus gland and spleen, and filter paper blots the weighing of surface blood stains, is calculated as follows formula calculating thymus gland, spleen is exempted from
Epidemic disease organ index:
Organ index=Organ weight (mg)/weight (10g).
Above-mentioned Testing index is counted, is as a result usedIt indicates, is specifically shown in Table 2:
Table 2
| Group | Half hemolytic value (HC50) | Mouse weight (g) | Thymus index (mg/10g) | Index and spleen index (mg/10g) |
| 1 group of model | 165.542±3.258 | 20.73±1.6 | 22.75±2.41 | 46.32±2.18 |
| 2 groups of model | 166.609±6.124 | 19.91±2.1 | 21.36±5.78 | 45.67±3.24 |
| 3 groups of model | 177.102±1.256 | 20.35±1.8 | 21.52±1.91 | 46.18±2.21 |
| 4 groups of model | 124.347±7.543 | 19.80±2.0 | 18.80±2.28 | 37.86±1.24 |
| 5 groups of model | 123.539±3.727 | 20.06±1.3 | 19.47±1.07 | 40.57±3.36 |
| 6 groups of model | 117.248±4.538 | 19.41±2.7 | 18.57±3.47 | 36.64±2.27 |
As seen from the above table, the HC of model group 1-350, thymus index, index and spleen index be apparently higher than model 4-5 group, also compare model
Fermented tea 6 groups high, that this explanation is obtained using the preparation method of the application has effects that enhance immunity of organisms.
Testing experiment:
Testing example 1-3 and control group 1-2 fermentation Scavenging activity of the tea to DPPH and the Scavenging activity to OH,
Every gram of fermented tea adds 150mL water, " Doanngo tea and its main component extract of the test method referring to periodical " Chinese food journal "
Antioxidant activity research ", count DPPH clearance rate and OH clearance rate, as a result useIt indicates, is specifically shown in Table 3:
Table 3
| Group | DPPH clearance rate (%) | OH clearance rate (%) |
| Embodiment 1 | 98.05±1.02 | 88.64±0.63 |
| Embodiment 2 | 97.67±0.58 | 87.13±2.13 |
| Embodiment 3 | 98.41±1.13 | 88.20±1.07 |
| Control group 1 | 78.82±2.52 | 75.29±1.51 |
| Control group 2 | 85.65±0.67 | 77.73±0.95 |
As seen from the above table, Sweet Potato Leaf fermented tea is produced using the present processes, Sweet Potato Leaf fermented tea can be significantly improved
DPPH Scavenging activity and OH Scavenging activity, therefore, the Sweet Potato Leaf fermented tea of the application, which has, removes free radical, anti-aging
Health-care efficacy.
In conclusion producing Sweet Potato Leaf fermented tea using the present processes, the fermented tea organoleptic quality of acquisition is good, has
Ability that is stronger anti-oxidant and removing free radical, can delay senescence, moreover it is possible to strengthen immunity of organisms.
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
Limitation of the scope of the invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art,
Without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to protection model of the invention
It encloses.Therefore, protection scope of the present invention should be determined by the appended claims.
Claims (6)
1. a kind of preparation method of Sweet Potato Leaf fermented tea, which comprises the steps of:
(1) pick: 1~3 leaf on picking Sweet Potato Leaf top picks the sick leaf of removal and mildew leaf, cleans Sweet Potato Leaf with clear water, drain
After moisture, Sweet Potato Leaf is rolled with machine and is cut into 1cm × 0.4~0.8cm strip；
(2) it withers: the Sweet Potato Leaf that step (1) is cut being placed in ventilating and cooling place, uniformly shakeouts, dry, during which constantly stir,
Sweet Potato Leaf is set to wither until water content 60%~70%；
(3) it rubs: gently rubbing the Sweet Potato Leaf of step (2) with hand, Sweet Potato Leaf is made to roll tightly into item；
(4) ferment: Sweet Potato Leaf heap up to 2~5cm that step (3) is mixed carries out pile fermentation, stirs 3~5 during fermentation
It is secondary；
(5) finish: the Sweet Potato Leaf of step (4) fermentation first being carried out steaming green, then use casserole fried green, stir-fry to it is half-dried when, by the liquid that finishes
Uniformly it is sprayed on Sweet Potato Leaf；
(6) dry: after the Sweet Potato Leaf that step (5) finish is rubbed again with hand, using microwave baking, to be dried to water content less than 2%.
2. a kind of preparation method of Sweet Potato Leaf fermented tea according to claim 1, which is characterized in that the Sweet Potato Leaf is purple
Color.
3. a kind of preparation method of Sweet Potato Leaf fermented tea according to claim 1, which is characterized in that in step (4), the hair
The temperature of ferment is 40 DEG C~45 DEG C, and the time of fermentation is 10~18h.
4. a kind of preparation method of Sweet Potato Leaf fermented tea according to claim 1, which is characterized in that described to kill in step (5)
The weight ratio of green liquid and Sweet Potato Leaf is 1.3~1.5:100.
5. a kind of preparation method of Sweet Potato Leaf fermented tea according to claim 1, which is characterized in that described to kill in step (5)
Green liquid the preparation method is as follows:
10-15 parts of lemon, 12-18 parts of peppermint, 3-5 parts of Verbena officinalis, 6-10 parts of Radix Astragali are weighed according to following parts by weight meter, by lemon
Lemon, peppermint, Verbena officinalis, Radix Astragali, which shine after dry doubling crushes, to be mixed, and obtains mixed-powder, 4-6 times of its quality is added into mixed-powder
Water obtain water-removing liquid with using instead after being boiled by fire after small fire heats 1~2h.
6. a kind of preparation method of Sweet Potato Leaf fermented tea according to claim 1, which is characterized in that described micro- in step (6)
Wave toasts twice: the temperature of baking is 150~180 DEG C for the first time, and the time of baking is 20~25min；After Sweet Potato Leaf is cooling,
It carries out second to toast, the temperature of second of baking is 60~70 DEG C, and the time of baking is 10~15min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273504A (en) * | 2020-09-17 | 2021-01-29 | 周华民 | Sweet potato tea preparation method and sweet potato tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186833A (en) * | 2014-08-15 | 2014-12-10 | 合肥学院 | Preparation method of black tea with sweet potato leaves |
| CN105494801A (en) * | 2015-12-23 | 2016-04-20 | 卢倩 | Healthcare tea having functions of clearing bowels and enriching blood as well as preparation method of healthcare tea |
| CN106720653A (en) * | 2016-12-23 | 2017-05-31 | 广西阿哩哩养生科技有限责任公司 | A kind of blue or green money willow old leaf black tea and preparation method thereof |
| CN107183277A (en) * | 2017-06-29 | 2017-09-22 | 安徽省天山茶业有限公司 | A kind of Radix Astragali ginger tea |
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2019
- 2019-04-11 CN CN201910287644.6A patent/CN109820077A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186833A (en) * | 2014-08-15 | 2014-12-10 | 合肥学院 | Preparation method of black tea with sweet potato leaves |
| CN105494801A (en) * | 2015-12-23 | 2016-04-20 | 卢倩 | Healthcare tea having functions of clearing bowels and enriching blood as well as preparation method of healthcare tea |
| CN106720653A (en) * | 2016-12-23 | 2017-05-31 | 广西阿哩哩养生科技有限责任公司 | A kind of blue or green money willow old leaf black tea and preparation method thereof |
| CN107183277A (en) * | 2017-06-29 | 2017-09-22 | 安徽省天山茶业有限公司 | A kind of Radix Astragali ginger tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273504A (en) * | 2020-09-17 | 2021-01-29 | 周华民 | Sweet potato tea preparation method and sweet potato tea |
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Application publication date: 20190531 |
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