CN112753826A

CN112753826A - Peanut leaf tea and preparation method thereof

Info

Publication number: CN112753826A
Application number: CN202110108849.0A
Authority: CN
Inventors: 宋昱; 孙杰; 王明清; 毕洁; 于丽娜; 张初署; 赵红军; 冯昊; 杨伟强
Original assignee: Shandong Peanut Research Institute
Current assignee: Shandong Peanut Research Institute
Priority date: 2021-01-27
Filing date: 2021-01-27
Publication date: 2021-05-07

Abstract

The invention discloses peanut leaf tea and a preparation method thereof, and belongs to the technical field of tea preparation. The peanut leaf tea is prepared by picking raw materials, deactivating enzyme, spreading for cooling, rolling, primarily drying, secondarily drying and extracting fragrance. The peanut leaf tea prepared by the method can effectively assist patients in sleeping, enhance anti-depression, relieve the problems of drug resistance and the like, and meanwhile, on the basis of eliminating the green odor of the peanut leaves, the fragrance of the tea is improved, the taste is improved, the peanut leaf tea conforms to the traditional tea drinking mode, and the large-scale popularization is facilitated.

Description

Peanut leaf tea and preparation method thereof

Technical Field

The invention belongs to the technical field of tea preparation, and particularly relates to peanut leaf tea and a preparation method thereof.

Background

Depression is a common mental disease, mainly manifested by depressed mood, decreased interest, pessimism, slow thinking, lack of initiative, guilt oneself, poor diet and sleep, worrying about various diseases, feeling of discomfort in many places of the whole body, and suicidal thoughts and behaviors can appear in the serious people. According to the world health organization, 3.5 billion depression patients are the second largest killer to cancer. Sleep disorder is one of the most frequently accompanied symptoms of depression, and is also the chief complaint symptom of many patients at the time of visit. The patients with depression almost have sleep disorder, and more than 95 percent of the patients have insomnia, which causes great trouble and pain to the patients and aggravates the illness condition to a certain extent. Currently, western medicines are mostly adopted for treating depression, and are representative medicines such as fluoxetine hydrochloride, venlafaxine hydrochloride and imipramine, so that depression symptoms and sleep quality can be improved to a certain extent, but drug resistance and adverse reactions easily occur to patients after long-term administration, and the treatment effect and prognosis of the patients are affected. The traditional Chinese medicine is characterized in treatment based on syndrome differentiation, and has the advantages of less adverse reaction, long-term taking and the like. Therefore, people have paid attention to finding an ideal substitute with antidepressant function from Chinese herbal medicines and natural plants.

The peanut leaves are branches and leaves of the overground part of peanuts (Arachis Hypogaea Linn), and the traditional Chinese medicine is named as the branches and leaves of the peanuts, has the effects of nourishing the heart and soothing the nerves, and is a safe and effective natural sleep-aiding medicine. The insomnias can be treated by decocting peanut leaves with water, as described in Shen nong Ben Cao Jing Shu. Albizia flower is dried inflorescence or bud of Albizia julibrissin Durazz of Leguminosae, has sweet taste and mild nature, and has effects of heart and liver meridian entry, tranquilizing and resolving stagnation, and can be used for treating restlessness, depression, insomnia, chest distress, anorexia, etc. At present, no report is found on the aspect of the research of jointly preparing tea by peanut leaves and albizia julibrissin flowers and enhancing the anti-depression function.

Disclosure of Invention

In order to solve the technical problems, the invention provides the peanut leaf tea which can effectively assist patients in sleeping, enhance anti-depression, relieve drug resistance and the like.

The technical scheme of the invention is as follows:

the peanut leaf tea consists of the following raw materials in percentage by weight: 90-95% of peanut leaves and 5-10% of albizia flower.

In one technical scheme, the peanut leaves account for 90 percent by weight, and the albizia flower accounts for 10 percent by weight.

In one technical scheme, the peanut leaves account for 95 percent by weight, and the albizia flower accounts for 5 percent by weight.

The peanut leaf tea is prepared by picking raw materials, deactivating enzyme, spreading for cooling, rolling, primarily drying, secondarily drying and extracting fragrance.

In the picking process, mature, fresh and pest and disease damage free peanut leaves and albizia julibrissin durazz are selected, and impurities are removed after the raw materials are picked.

The de-enzyming refers to de-enzyming the picked peanut leaves.

The enzyme deactivating treatment process may be performed in a drum type enzyme deactivating machine.

In the process of enzyme deactivation, a hot air enzyme deactivation method is adopted to carry out enzyme deactivation on the peanut leaves, the temperature of hot air is 150-170 ℃, and the enzyme deactivation time is 4-6 min.

Spreading and cooling refers to spreading and cooling the de-enzymed peanut leaves.

In the process of spreading and cooling, the de-enzymed peanut leaves can be thinly spread on a bamboo plaque.

During the cooling treatment, it is preferable to blow the air to room temperature by a fan or other blowing means.

The rolling refers to rolling the cooled peanut leaves.

The rolling process may be carried out in a rolling machine.

When the peanut leaves are treated by the rolling machine, the rolling time is 20-40min until the leaves are curled into strips and the leaves are sticky when being rubbed by hands.

The primary drying refers to drying the twisted peanut leaves and the albizia julibrissin at the same time.

During drying treatment, the peanut leaves account for 90-95% by weight, and the albizia flower accounts for 5-10% by weight.

The drying process may be performed in a drum dryer.

In the drying process, the drying temperature is 60-80 ℃, and the drying time is 30-50 min.

The re-baking and flavor enhancing refers to baking the primarily baked peanut leaves and albizia julibrissin flowers.

The temperature of the roasting treatment is 140-160 ℃.

The roasting process can be carried out in a hot pot.

When the roasting treatment is carried out in a hot pot, the roasting time is 20-40min, the materials are turned over once every 5min to be heated uniformly, the temperature is controlled at 140-.

And after the roasting treatment process is finished, spreading and cooling to room temperature to obtain the peanut leaf tea.

In one technical scheme, the preparation method of the peanut leaf tea comprises the following specific steps:

(1) picking raw materials: picking mature, fresh and pest-free peanut leaves and albizia julibrissin durazz, and removing impurities for later use;

(2) de-enzyming: conveying the peanut leaves picked in the step (1) into a drum-type enzyme deactivating machine, and carrying out enzyme deactivating treatment by using a hot air enzyme deactivating method, wherein the hot air temperature is 150-;

(3) spreading for cooling: spreading the de-enzymed peanut leaves on a bamboo plaque, and cooling to room temperature;

(4) rolling: putting the spread and cooled peanut leaves into a rolling machine for rolling for 20-40min until the leaves are curled into strips and the leaves are sticky when being rubbed by hands;

(5) primary baking: putting the kneaded peanut leaves and the flos albiziae into a cylindrical dryer for drying treatment at the same time, wherein the drying temperature is 60-80 ℃, the drying time is 30-50min, and the weight percentage of the peanut leaves and the flos albiziae is 90-95% and 5-10% of the flos albiziae;

(6) re-drying and aroma extraction: putting the primarily dried peanut leaves and albizia julibrissin durazzini into a hot pot with the temperature of 140-;

(7) packaging: and screening the peanut leaf tea to remove crushed powder and packaging.

The tea has effects of promoting sleep of patients and enhancing antidepressive effect, and can be used for preparing health tea.

The invention has the beneficial effects that:

(1) the peanut leaves are subjected to a series of steps of enzyme deactivation, rolling, primary drying, secondary drying, aroma extraction and packaging, so that on the basis of eliminating the green odor of the peanut leaves, the tea aroma is improved, the taste is improved, the peanut leaf tea conforms to the traditional tea drinking mode, and the large-scale popularization is facilitated;

(2) the peanut leaf tea prepared by the process has good effects of resisting depression and helping sleep;

(3) the peanut leaf tea prepared by the process is not deteriorated after being stored for a long time, and is convenient to store and transport.

(4) Compared with other tea making processes, the process for preparing the peanut leaf tea avoids damage to the shapes and effective components of the peanut leaves and the albizia julibrissin maximumly, and is simpler and lower in cost.

Drawings

FIG. 1 shows the standing time(s) of each group of mice in forced swimming experiments;

FIG. 2 shows the time(s) for which each group of mice was immobilized in the tail suspension experiment.

Detailed Description

Terms used in the present invention have generally meanings as commonly understood by one of ordinary skill in the art, unless otherwise specified.

The present invention will be described in further detail with reference to the following data in conjunction with specific examples. The following examples are intended to illustrate the invention and are not intended to limit the scope of the invention in any way.

Example 1

A preparation method of peanut leaf tea comprises the following steps:

(1) picking 36 jin of mature, fresh and pest-free peanut leaves and 4 jin of albizia julibrissin, and removing impurities for later use;

(2) feeding the peanut leaves subjected to impurity removal in the step (1) into a drum-type enzyme deactivating machine, and carrying out enzyme deactivating treatment by adopting a hot air enzyme deactivating method, wherein the hot air temperature is 170 ℃, and the enzyme deactivating time is 4 min;

(3) spreading the de-enzymed peanut leaves on a bamboo plaque, and cooling to room temperature by using a fan;

(4) putting the spread and cooled peanut leaves into a rolling machine for rolling for 20min until the leaves are curled into strips and the leaves are sticky when being rubbed by hands;

(5) putting the kneaded peanut leaves and the flos albiziae into a cylindrical dryer for drying treatment, wherein the drying temperature is 80 ℃, the drying time is 30min, and the peanut leaves and the flos albiziae account for 90% of the peanut leaves and 10% of the flos albiziae by weight;

(6) placing the dried peanut leaves and the dried flos Albizziae into a 160 ℃ hot pot, continuously baking for 20min, turning over once every 5min to uniformly heat the peanut leaves and the flos Albizziae, and stopping baking when the water content in the peanut leaves and the flos Albizziae is evaporated to be below 5%;

(7) spreading to cool to room temperature to obtain the peanut leaf tea.

Example 2

A preparation method of peanut leaf tea comprises the following steps:

(1) picking 38 jin of mature, fresh and pest-free peanut leaves and 2 jin of albizia julibrissin, and removing impurities for later use;

(2) feeding the peanut leaves subjected to impurity removal in the step (1) into a drum-type enzyme deactivating machine, and carrying out enzyme deactivating treatment by adopting a hot air enzyme deactivating method, wherein the hot air temperature is 150 ℃, and the enzyme deactivating time is 6 min;

(4) putting the spread and cooled peanut leaves into a rolling machine for rolling for 40min until the leaves are curled into strips and the leaves are sticky when being rubbed by hands;

(5) putting the kneaded peanut leaves and the flos albiziae into a cylindrical dryer for drying treatment, wherein the drying temperature is 60 ℃, the drying time is 50min, and the peanut leaves and the flos albiziae account for 95% of the peanut leaves and 5% of the flos albiziae by weight;

(6) placing the dried peanut leaves and the dried flos Albizziae into a hot pot at 140 ℃ to continuously bake for 30min, turning over once every 5min to uniformly heat the peanut leaves and the flos Albizziae, and stopping baking when the water content in the peanut leaves and the flos Albizziae is evaporated to be below 5%;

(7) spreading to cool to room temperature to obtain the peanut leaf tea.

Example 3

A preparation method of peanut leaf tea comprises the following steps:

(1) picking 36 jin of mature, fresh and pest-free peanut leaves, 4 jin of albizia julibrissin durazz and 4 jin of lavender, and removing impurities for later use;

(5) putting the kneaded peanut leaves, albizia julibrissin durazzini and lavender into a cylindrical dryer for drying treatment, wherein the drying temperature is 80 ℃, and the drying time is 30 min;

(6) placing the dried peanut leaves, albizia julibrissin durazzini and lavender into a 160 ℃ hot pot, continuously roasting for 20min, turning over once every 5min to uniformly heat the peanut leaves, the albizia julibrissin durazzini and the lavender, and stopping roasting when the water content in the peanut leaves, the albizia julibrissin durazzini and the lavender is evaporated to be below 5%;

(7) spreading to cool to room temperature to obtain peanut leaf tea (containing lavender).

Content determination of antidepressant components in peanut leaves, albizia julibrissin flowers and peanut leaf tea

Taking peanut leaves, albizia julibrissin durazzini and the peanut leaf tea prepared in the above example, adding 100mL of hot water with the temperature of 80 ℃, brewing for 20min, filtering, performing rotary evaporation on the filtrate, freeze-drying, and measuring the content of the antidepressant ingredients in the peanut leaves, the albizia julibrissin durazzini and the peanut leaf tea prepared in the above example by using a high performance liquid chromatograph according to the following method.

Ferulic acid: using a Waters C18(150mm × 4.6mm, 5 μm) chromatographic column, the mobile phase is methanol-0.1% phosphoric acid solution, at 1.0mL min^-1Gradient elution at flow rate, detection wavelength of 318nm and column temperature of 30 ℃;

quercitrin and isoquercitrin: using a Waters C18(150mm × 4.6mm, 5 μm) chromatographic column, acetonitrile-0.1% phosphoric acid water as mobile phase, 1.0mL min^-1Gradient elution at flow rate, detection wavelength of 270nm, and column temperature of 30 ℃.

The results are shown in table 1:

TABLE 1

	Ferulic acid (mg/g)	Quercetin (mg/g)	Isoquercitrin (mg/g)
				Peanut leaf	0.057	0	0.049
Albizia flower	0	7.54	0.691
				Example 1	0.089	9.89	1.017
Example 2	0.106	10.94	0.942

As can be seen from the data in table 1, the anti-depression ingredients of the peanut leaf tea of the present invention are not changed compared to those of the peanut leaf and the albizia flower, and the anti-depression ingredients of the peanut leaf and the albizia flower are more easily dissolved into the tea soup after the tea making process treatment, which is helpful for exerting the anti-depression activity.

Water decoction of peanut leaf and albizia flower mixture and sensory evaluation and efficacy of peanut leaf tea

Sensory and efficacy evaluations were performed on the water decoction of the mixture of peanut leaves and albizzia julibrissin durans and the peanut leaf tea infusion prepared according to the present invention, and the results are shown in table 2:

TABLE 2

	Color	Smell(s)	Taste of the product	Health care efficacy
					Water decoction	Light yellow and slightly turbid	Light fragrance and prominent green odor	Not enough taste, slightly bitter and astringent	Promote sleep
Example 1	Yellow and bright	Has strong fragrance	Sweet and soft mouthfeel	Relieving depression and tranquilizing
					Example 2	Yellow and bright	Has strong fragrance	Sweet and soft mouthfeel	Relieving depression and tranquilizing

As can be seen from Table 2, the peanut leaf tea is bright in liquor color, rich in fragrance, sweet and smooth in taste, has unique flavors of peanut leaves and flos Albizziae, is suitable for long-term consumption of people of different ages, and has the effects of relieving depression and soothing nerves; the decoction of the peanut leaf and albizzia julibrissin is light yellow and slightly turbid, has light fragrance and prominent green odor, and tastes slightly bitter and astringent.

Detection of volatile components in peanut leaf tea

And (3) qualitatively and quantitatively detecting volatile components by adopting a headspace solid phase microextraction-gas chromatography-mass spectrometry method:

(1) sample pretreatment:

accurately weighing 2g of picked peanut leaves and the peanut leaf tea prepared in example 1 by using an analytical balance, and placing the 2g of picked peanut leaves and the peanut leaf tea in 20mL headspace bottles respectively;

accurately transferring 10 mu L of ethyl decanoate methanol solution (0.5mg/mL) by using a microsyringe, and adding the solution into a headspace bottle to serve as an internal standard substance;

placing the headspace bottle in a metal bath heating plate at 80 deg.C, balancing for 20min, inserting activated 30/50 μm DVB/CAR/PDMS extraction head, pushing out the fiber head, and adsorbing with headspace for 60 min.

(2) Chromatographic conditions are as follows: HP-5MS capillary column (30m × 250 μm × 0.25 μm) is adopted; the temperature of a sample inlet is 250 ℃; column box temperature program: the initial temperature is 40 ℃, the temperature is kept for 5min, the temperature is increased to 180 ℃ at the speed of 4 ℃/min, and then the temperature is increased to 230 ℃ at the speed of 10 ℃/min; carrier gas: high purity helium gas; the carrier gas flow is 1.2 mL/min; no flow split.

(3) Mass spectrum conditions: collecting signals by adopting a full scanning mode; the scanning speed 1562 u/s; an electron ionization source; the ion source temperature is 230 ℃; the transmission line temperature is 250 ℃; the temperature of the quadrupole rods is 150 ℃; electron bombardment energy 70 eV; the scanning mass range m/z is 33-325.

(4) Data processing: and (3) carrying out NIST database retrieval of a target peak by adopting a full-scanning map to carry out qualitative analysis, and carrying out quantitative analysis by adopting an internal standard method, thereby obtaining the full volatile components and the content of the peanut leaf tea. The results of the quantitative analysis are shown in table 3:

TABLE 3 volatile component test results of peanut leaves and peanut leaf tea

As shown in table 1, the untreated peanut leaves have relatively high contents of (E) -2-hexenal and 1-octen-3-ol, which respectively account for 17.87% and 56.66% of total volatile components, and have a strong grassy flavor, while the peanut leaf tea prepared in example 1 has a greatly reduced content of these two substances, in contrast to the content of coffee, sweet and fruity substances such as 3-methylbutyraldehyde, 2-methylbutyraldehyde and nonanal, and the like, and also has the appearance of components with a low threshold value such as 1-methyl-1H-pyrrole, (E, E) -2, 4-heptadienal, which have a large contribution to aroma. The result shows that the preparation process of the peanut leaf tea can solve the problem of poor experience caused by strong green odor of the peanut leaves, and the peanut leaf tea prepared in the embodiment 1 has naturally rolled leaves, sweet taste and strong fragrance, and accords with the tea drinking habit of people.

Antidepressant animal experiments: forced swimming experiment of mouse

1. The experimental steps are as follows:

(1) experimental animals: the method comprises the following steps that SPF male Kunming mice with the weight of 20-24 g are raised in an animal laboratory at the temperature of 24 +/-2 ℃, and special people are responsible for raising and managing; a Chronic unpredictable mild stress method (CUMS) is adopted to establish a mouse depression model.

(2) Sample preparation:

50g and 20g of the peanut leaf tea prepared in the example 1 are respectively weighed according to two dosages, 200mL of water with the volume of 100mL is added into each group twice, the mixture is heated and extracted twice in a water bath kettle at the temperature of 80-90 ℃ for 20min each time, and finally the extracting solutions are respectively merged;

secondly, respectively weighing 45g of peanut leaves and 5g of albizia julibrissin durazzini, adding 100mL of water into each component twice, heating and extracting for two times in a water bath kettle at the temperature of 80-90 ℃ for 20min each time, and finally respectively combining the extracting solutions;

③ 55g of the peanut leaf tea (containing lavender) prepared in the embodiment 3 is weighed, 100mL of water is added into the peanut leaf tea twice, the total volume is 200mL, the peanut leaf tea is heated and extracted twice in a water bath kettle at the temperature of 80-90 ℃ for 20min each time, and finally the extracting solutions are respectively merged.

(3) Grouping and processing method of animals: healthy mice 10 were selected as a blank control group. The remaining mice were randomly divided into 7 groups of 10 mice each, 7 groups were: a model control group; performing intragastric administration on mice according to the dose of 2g/kg in a high-dose treatment group of the peanut leaf tea; performing intragastric administration on mice according to the dose of 1g/kg in a low-dose treatment group of the peanut leaf tea; performing intragastric administration on mice according to the dose of 2g/kg in the peanut leaf treatment group; the albizzia flower treatment group is used for intragastric administration to mice according to the dose of 2 g/kg; treating peanut leaf tea (containing lavender) group, and performing intragastric administration on mice according to the dose of 2 g/kg; in the fluoxetine hydrochloride positive control group, the mice are gavaged according to the dosage of 1 mg/kg; the blank control group and the model control group were each administered an equal volume of physiological saline. The gavage was continued for 7d, 1/d. Behavioral experiments were performed after the last dose.

(4) The experimental method comprises the following steps: the total duration of the forced mouse swimming experiment is 6min, the first 2min is the adaptation time, and the time for keeping the mouse still within 4min after recording. After the experiment, the mice were dried and returned to the cage.

2. The experimental results are as follows:

the experimental results are shown in fig. 1, compared with the blank control group, the time for which the model control group mice are still is remarkably prolonged (P < 0.05); compared with the mice of the model control group, the immobility time of the mice of the positive control group and the mice of the high and low peanut leaf tea dose group is obviously shorter than that of the mice of the model control group (P < 0.05); compared with the peanut leaf and albizzia flower treatment groups, the time for the mice to stand still is remarkably reduced in the high and low peanut leaf tea dose group (P is less than 0.05); there was no significant difference in the time spent motionless in the high dose group of arachis tea (with lavender) versus the treated group of arachis tea (with lavender) (P > 0.05).

Antidepressant animal experiments: tail suspension experiment of mice

1. The experimental steps are as follows:

(2) Sample preparation:

(3) Grouping and processing method of animals: healthy mice 10 were selected as a blank control group. The remaining mice were randomly divided into 7 groups of 10 mice each, 7 groups were: a model control group; performing intragastric administration on mice according to the dose of 2g/kg in a high-dose treatment group of the peanut leaf tea; performing intragastric administration on mice according to the dose of 1g/kg in a low-dose treatment group of the peanut leaf tea; performing intragastric administration on mice according to the dose of 2g/kg in the peanut leaf treatment group; the albizzia flower treatment group is used for intragastric administration to mice according to the dose of 2 g/kg; treating peanut leaf tea (containing lavender) group, and performing intragastric administration on mice according to the dose of 2 g/kg; in the fluoxetine hydrochloride positive control group, the mice are gavaged according to the dose of 2 mg/kg; the blank control group and the model control group were each administered an equal volume of physiological saline. The gavage was continued for 7d, 1/d. Behavioral experiments were performed after the last dose.

(4) The experimental method comprises the following steps: fixing the 2cm position of the tail tip of the mouse on the top of the tail suspension box by using a fixing paster, adjusting the body of the mouse to an inverted state, enabling the head of the mouse to be about 50cm away from the bottom of the box, wherein the total time is 6min, the first 3min is adaptation time, and the time for keeping the mouse still within 3min after recording. In order to avoid experimental errors caused by the external environment, the mouse is always in a state that operators cannot be observed in the whole recording process.

2. The experimental results are as follows:

as shown in fig. 2, compared with the blank control group, the time for which the model control group is still is significantly increased (P < 0.05); compared with the mice in the model control group, the immobility time of the positive control group and the high and low peanut leaf tea dose group is obviously reduced (P is less than 0.05); compared with the peanut leaf and albizzia flower treatment groups, the time for the mice to stand still is remarkably reduced in the high and low peanut leaf tea dose group (P is less than 0.05); there was no significant difference in the time spent motionless in the high dose group of arachis tea (with lavender) versus the treated group of arachis tea (with lavender) (P > 0.05).

In conclusion, the peanut leaf tea prepared by the method has a good anti-depression function, improves the taste and aroma, solves the problem of poor flavor, and is suitable for large-scale industrial popularization.

The foregoing is directed to preferred embodiments of the present invention, other and further embodiments of the invention may be devised without departing from the basic scope thereof, and the scope thereof is determined by the claims that follow. However, any simple modification, equivalent change and modification of the above embodiments according to the technical essence of the present invention are within the protection scope of the technical solution of the present invention.

Claims

1. The peanut leaf tea is characterized by comprising the following raw materials in percentage by weight: 90-95% of peanut leaves and 5-10% of albizia flower.

2. A peanut leaf tea according to claim 1 consisting of, in weight percent: 90% of peanut leaves and 10% of albizia julibrissin flowers.

3. A peanut leaf tea according to claim 1 consisting of, in weight percent: 95% of peanut leaves and 5% of albizia julibrissin flowers.

4. A process for preparing a peanut leaf tea according to any one of claims 1 to 3 comprising the steps of:

(1) de-enzyming: carrying out enzyme deactivation treatment on the picked peanut leaves by using a hot air enzyme deactivation method, wherein the hot air temperature is 150-170 ℃, and the enzyme deactivation time is 4-6 min;

(2) spreading for cooling: spreading the de-enzymed peanut leaves, and cooling to room temperature;

(3) rolling: rolling the cooled peanut leaves for 20-40min until the leaves are curled into strips and the leaves are sticky when being rubbed by hands;

(4) primary baking: mixing the rolled peanut leaves and the picked albizia julibrissin, and drying at 60-80 ℃ for 30-50 min;

(5) re-drying and aroma extraction: and (3) roasting the primarily roasted peanut leaves and the albizia flowers at the temperature of 140-.

5. A preparation method of peanut leaf tea as claimed in claim 4, wherein in the step (1), a roller type enzyme deactivating machine is adopted for enzyme deactivating treatment, the hot air temperature is 170 ℃, and the enzyme deactivating time is 4 min.

6. A process according to claim 4 wherein in step (3) the rolling process is carried out using a rolling machine for a period of 20 minutes.

7. A process for preparing a peanut leaf tea according to claim 4 wherein in step (4), the weight percentages of peanut leaf and albizia flower are 90-95% and 5-10%.

8. A process for preparing peanut leaf tea according to claim 4, wherein in step (4), the drying process is carried out by a cylinder dryer at 80 ℃ for 30 min.

9. A process according to claim 4 wherein in step (5), the temperature of roasting is 160 ℃ and the roasting time is 20 min.

10. Use of the peanut leaf tea of claim 1 for the preparation of a health tea having sleep promoting and antidepressant effects.