CN1802974A - Bougainvillea flower tea and tea drink preparation method - Google Patents
Bougainvillea flower tea and tea drink preparation method Download PDFInfo
- Publication number
- CN1802974A CN1802974A CN200510137881.2A CN200510137881A CN1802974A CN 1802974 A CN1802974 A CN 1802974A CN 200510137881 A CN200510137881 A CN 200510137881A CN 1802974 A CN1802974 A CN 1802974A
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- tea
- flower
- bougainvillea
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Abstract
The invention relates to a triangle plum scented tea and the preparing process of the tea beverage, wherein triangle plum's flowers, leaves, tea, lotus leaves, geranium are used as the raw materials, the obtained scented tea and beverage have the effects of beauty treatment, medea, disease prevention and body fitting.
Description
Technical field
The present invention relates to the preparation method of a kind of Bougainvillea flower tea and tea beverage thereof
Background technology
Tea on the existing market, the tea that is bubbled out, color and luster is more single, and tea beverage also is a kind of tea look.
Summary of the invention
The present invention seeks to provide the preparation method of a kind of Bougainvillea flower tea and tea beverage thereof.
The tea that this raw material makes, tea that bubbles out and made tea beverage not only have the purplish red and bright red color of pure natural, but also are rich in several amino acids, mineral matter, trace element, string or the like.
One of Triangular Flos Mume tea preparation method of the present invention is: the flower with the triangle plum is a primary raw material, and through steam beating, leaf is beaten and deblocked, spreading for cooling, knead, and stirs and drying steps is made Bougainvillea flower tea.
Two of Triangular Flos Mume tea preparation method of the present invention is: flower and tealeaves with the triangle plum are primary raw material, and through steam beating, leaf is beaten and deblocked, spreading for cooling, knead, and stir and drying steps is made Bougainvillea flower tea.
Three of Triangular Flos Mume tea preparation method of the present invention is: flower, leaf, tealeaves, lotus leaf, spiceleaf, YESHENGXIANGMOYE with the triangle plum, be raw material, and through steam beating, leaf is beaten and is deblocked, spreading for cooling, knead, and stirs and drying steps is made Bougainvillea flower tea.
The present invention has following advantage:
Tea that Bougainvillea flower tea of the present invention brewed out and made tea beverage, purplish red and the bright red color that pure natural is all arranged, not only be rich in several amino acids, mineral matter, trace element, string or the like, and have beautifying face and moistering lotion, establishing-Yang, diseases prevention, effect such as keep fit.
The specific embodiment
The preparation method of Bougainvillea flower tea of the present invention is characterized in that: the percentage by weight of its each component of raw material is: Triangular Flos Mume 30%, leaf of Flos Bougainvillea Glabrae 20%, tealeaves 30%, lotus leaf 10%, spiceleaf 5%, YESHENGXIANGMOYE 5%.
Preparation method's step is as follows:
A) Triangular Flos Mume, leaf, tealeaves, lotus leaf, spiceleaf, the YESHENGXIANGMOYE plucked are cleaned, with flower and the various leaf of triangle plum clean after, the moisture on air-dry surface.
B) steam beating, leaf are beaten and are deblocked, spreading for cooling, knead.
C) stirring, drying.
One of preparation method of the tea beverage of Bougainvillea flower tea of the present invention be with Bougainvillea flower tea with the tea that boiling water brews, be modulated into the tea beverage of the purplish red and large red of the pure natural of plain taste.
The preparation method's of the tea beverage of Bougainvillea flower tea of the present invention two be with Bougainvillea flower tea and Radix Glycyrrhizae with the tea that boiling water brews out, be modulated into the tea beverage of the purplish red and large red of the pure natural of the little sweet taste of band Radix Glycyrrhizae.
The preparation method's of the tea beverage of Bougainvillea flower tea of the present invention three is with Bougainvillea flower tea, with the tea that boiling water brews out, adds the tea beverage that multitudinous sugar is modulated into the purplish red and large red of the pure natural of sweet taste.
Above-mentioned several tea beverage carries out high temperature sterilization respectively, and bottling can be gone on the market after tinning sealing capping or the vacuum packaging.
Claims (8)
1, plant the Triangular Flos Mume tea preparation method, it is characterized in that: the flower with the triangle plum is a primary raw material, and through steam beating, leaf is beaten and deblocked, spreading for cooling, knead, and stirs and drying steps is made Bougainvillea flower tea.
2, Triangular Flos Mume tea preparation method according to claim 1 is characterized in that: flower and tealeaves with the triangle plum are primary raw material, and through steam beating, leaf is beaten and deblocked, spreading for cooling, knead, and stir and drying steps is made Bougainvillea flower tea.
3, the preparation method of Bougainvillea flower tea according to claim 1, it is characterized in that: flower, leaf, tealeaves, lotus leaf, spiceleaf, YESHENGXIANGMOYE with the triangle plum are raw material, through steam beating, leaf is beaten and is deblocked, spreading for cooling, knead, and stirs and drying steps is made Bougainvillea flower tea.
4, the preparation method of Bougainvillea flower tea according to claim 3 is characterized in that: the percentage by weight of its each component of raw material is: Triangular Flos Mume 30%, leaf of Flos Bougainvillea Glabrae 20%, tealeaves 30%, lotus leaf 10%, spiceleaf 5%, YESHENGXIANGMOYE 5%.
5, the preparation method of Bougainvillea flower tea according to claim 4 is characterized in that: preparation method's step is as follows:
1) Triangular Flos Mume, leaf, tealeaves, lotus leaf, spiceleaf, the YESHENGXIANGMOYE plucked are cleaned, with flower and the various leaf of triangle plum clean after, the moisture on air-dry surface.
2) steam beating, leaf are beaten and are deblocked, spreading for cooling, knead.
3) stirring, drying.
6, according to claim 1,2,3,4 or the preparation method of the tea beverage of 5 described Bougainvillea flower teas, it is characterized in that: Bougainvillea flower tea with the tea that boiling water brews, is modulated into the tea beverage of the purplish red and large red of the pure natural of plain taste.
7, according to claim 1,2,3,4 or the preparation method of the tea beverage of 5 described Bougainvillea flower teas, it is characterized in that: Bougainvillea flower tea and Radix Glycyrrhizae with the tea that boiling water brews out, are modulated into the tea beverage of the purplish red and large red of the pure natural of the little sweet taste of band Radix Glycyrrhizae.
8, according to claim 1,2,3,4 or the preparation method of the tea beverage of 5 described Bougainvillea flower teas, it is characterized in that:,, add the tea beverage that multitudinous sugar is modulated into the purplish red and large red of the pure natural of sweet taste with the tea that boiling water brews out with Bougainvillea flower tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200510137881.2A CN1802974A (en) | 2005-12-28 | 2005-12-28 | Bougainvillea flower tea and tea drink preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200510137881.2A CN1802974A (en) | 2005-12-28 | 2005-12-28 | Bougainvillea flower tea and tea drink preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1802974A true CN1802974A (en) | 2006-07-19 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200510137881.2A Pending CN1802974A (en) | 2005-12-28 | 2005-12-28 | Bougainvillea flower tea and tea drink preparation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN1802974A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103757B (en) * | 2007-07-10 | 2010-07-14 | 贵州师范大学 | Buckwheat flower tea and its preparing process |
| RU2596294C1 (en) * | 2015-09-23 | 2016-09-10 | Олег Иванович Квасенков | Bread kvass production method |
-
2005
- 2005-12-28 CN CN200510137881.2A patent/CN1802974A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103757B (en) * | 2007-07-10 | 2010-07-14 | 贵州师范大学 | Buckwheat flower tea and its preparing process |
| RU2596294C1 (en) * | 2015-09-23 | 2016-09-10 | Олег Иванович Квасенков | Bread kvass production method |
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| C06 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |