JP2002253184A - Tea and method for producing tea - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a mixed tea capable of providing diverse efficacies and having a new flavor and a new taste. SOLUTION: The mixed tea A1 is obtained by mixing buckwheat seeds 10 with green tea leaves 20 in a prescribed mixing ratio. The mixed tea A1 is extracted with hot water and drunk. Furthermore, seeds of barleys or wheats such as barley or pressed barley or brown rice may be mixed with the mixed tea A1.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to tea, and more particularly to a mixed tea in which a component extract is mixed in addition to tea leaves.

[0002]

2. Description of the Related Art Conventionally, when buckwheat berries are processed and eaten, they are generally eaten as slender linear buckwheat slices, and are also processed into buckwheat flour and buckwheat mochi.
Here, buckwheat contains high-quality proteins, abundant vitamin B group, essential amino acids, vitamin P, and the like, and has excellent efficacy in preventing adult diseases.

[0003] Therefore, besides eating as the above-mentioned foods, buckwheat berries are decocted and drunk as buckwheat tea for the purpose of obtaining the medicinal effect of buckwheat or for enjoying the unique flavor.
Or it is drunk as buckwheat.

On the other hand, green tea is also rich in nutrients such as catechins, vitamins C and E, carotene, fluorine, and flavonoids. It is widely used for the prevention of adult diseases and tooth decay. In addition, the effect of caffeine on fatigue recovery and umami such as glutamic acid and theanine are subtly added to make it tasteful.

[0005]

However, in the case of the above-mentioned buckwheat tea, the flavor and taste are poor, and the nutritional component is single. Also, in the case of green tea, tea having a new flavor has been desired.

Accordingly, an object of the present invention is to provide a tea that can obtain various effects and a new flavor.

[0007]

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above problems, and firstly, it is a tea, which is a mixture of buckwheat seeds and tea leaves. It is characterized by the following.

[0008] In the tea of the first configuration, it is extracted with hot water and drunk. In this tea, the flavor / taste of buckwheat and the flavor / taste of tea leaves are mixed, so that a tea with a new flavor / taste that has never existed before can be obtained. In addition, the effects of buckwheat berries and the effects of tea leaves can be combined, and various effects can be obtained.

Secondly, in the first configuration, the buckwheat berries are obtained by roasting buckwheat berries obtained by removing buckwheat husks from peeled buckwheat berries. I do.

Thirdly, in the first or second configuration, the tea leaves are green tea leaves.

Fourth, in any of the first to third configurations, the weight ratio of the whole of buckwheat berries and tea leaves is 50% for the buckwheat berries.
% To 70%, and 30% to 50% for the above tea leaves.
It is characterized by being. Therefore, the unique flavor of the buckwheat berry can be emphasized, and the balance between the flavor and the taste of the buckwheat berry and the tea leaf can be optimized.

Fifth, in any one of the first to fourth constitutions, the tea is further mixed with barley berries. Therefore, the flavor and taste of the wheat can be obtained. In particular, savoryness can be obtained by using roasted barley fruits. In addition, it is possible to obtain the effects of the barley berries.

Sixthly, in the above-mentioned fifth configuration, the wheat is baked.

Seventhly, in the fifth or sixth aspect, the wheat grain is obtained by rinsing barley fruit obtained by removing shells from shelled wheat and then roasting. It is characterized by.

Eighth, in the fifth or sixth or seventh aspect, the barley is at least one of barley barley, barley barley, barley, barley, wheat and pigeon barley. , Or any combination of those wheat berries.

Ninth, in any one of the fifth to eighth configurations, the weight ratio of the whole of buckwheat berries, tea leaves and wheat berries is the same as that of the buckwheat berries. 40% to 60%, and 20% for the above tea leaves.
% To 30%, and 20% to 3%
0%. Therefore, the unique flavor of the buckwheat berries can be emphasized, and the flavor and taste of the buckwheat berries, the tea leaves, and the barley can be optimally balanced.

Tenthly, in any one of the first to ninth configurations, the tea is further characterized by further mixing rice. Thus, the flavor and taste of rice can be obtained. Moreover, the effect which rice has can be obtained.

Eleventh, in the tenth configuration, the rice is brown rice.

Twelfth, the tenth or eleventh embodiment
In the above structure, the rice is characterized in that rice obtained by removing rice husks from paddy is polished and dried at a predetermined ratio, and then dried and roasted.

Thirteenth, the tenth or eleventh embodiment
Alternatively, in the twelfth configuration, the weight ratio of the whole tea is 10% to 20% for the rice, and 80% to 90% for other than the rice. That is, the weight ratio of the constituent materials other than rice in the tea is 80% to 90%. Therefore, it is possible to optimize the balance between the flavor and taste of the buckwheat berry, the tea leaf, the barley berry, and the rice.

Fourteenth, a method for producing tea, comprising the steps of: removing buckwheat hulls from buckwheat husks with skin and roasting buckwheat berries to obtain processed buckwheat berries; A process of mixing the processed buckwheat berries obtained in the step and the tea leaves to obtain tea.

Fifteenth, there is provided a method for producing tea, comprising the steps of: removing buckwheat hulls from buckwheat hulls with skin; roasting buckwheat berries to obtain processed buckwheat berries; The step of obtaining processed wheat grains by roasting and then roasting the wheat grains obtained by threshing the fruits, the processed buckwheat fruits obtained in the above process, the processed wheat fruits, and tea leaves. And mixing to obtain tea.

Sixteenth, there is provided a method for producing tea, comprising the steps of roasting buckwheat berries obtained by removing buckwheat hulls from buckwheat husks to obtain processed buckwheat berries, Milling and steaming, then drying and roasting to obtain processed rice,
A step of mixing the processed buckwheat berry obtained in the above step, processed rice, and tea leaves to obtain tea.

Seventeenth, a method for producing tea, comprising the steps of roasting buckwheat berries obtained by removing buckwheat hulls from buckwheat berries with skin to obtain processed buckwheat berries, A step of obtaining the processed barley fruits by crushing and then roasting the obtained barley fruits, and a step of obtaining the processed rice by polishing and drying the rice after steaming the rice, A process of mixing the processed buckwheat berry, processed barley berries, processed rice, and tea leaves obtained in the process to obtain tea.

[0025]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described with reference to the drawings. First, the tea in the first embodiment will be described. Mixed tea A as tea of the present invention
1 is a mixture of buckwheat (buckwheat) fruit 10 and green tea leaves 20 as shown in FIG.

The buckwheat berries 10 are obtained by removing buckwheat husks (also referred to as buckwheat hulls and peels) from buckwheat (buckwheat) and roasting the berries therein. In other words, this buckwheat fruit 10
Is buckwheat berries obtained by removing buckwheat skin from buckwheat berries with skin (also called buckwheat seeds). This buckwheat berry 10 is obtained by removing the buckwheat husk, and then brewing the buckwheat berry. Buckwheat berries 1
0 corresponds to the fruit of the processed buckwheat. In addition, buckwheat fruit 1
The type of buckwheat at 0 is not limited.

The green tea leaves 20 are green tea leaves that are generally produced for drinking, and include stem tea. In other words, it is manufactured through a rough tea manufacturing process and a finished tea manufacturing process. That is, in the crude tea production process, the raw tea leaves are steamed and then cooled and rubbed with a coarse rubbing machine. Thereafter, the tea leaves are rubbed with a rubbing machine or the like and then dried to produce crude tea. Thereafter, in the finished tea production process, the green tea leaves 20 are produced by sieving or cutting with a finishing machine, and then drying with a dryer. In addition,
The green tea leaves 20 may be any kind of green tea, such as sencha, bancha, gyokuro and the like.

In producing the mixed tea A1 of the present embodiment, the buckwheat berries 10 and the green tea leaves 20 are mixed, that is, mixed to produce the mixed tea A1.
The mixing ratio of 0 and the green tea leaves 20 is preferably between 7: 3 and 5: 5 by weight. That is, the weight ratio of the buckwheat berries 10 in the whole mixed tea A1, that is, the total of the buckwheat berries 10 and the green tea leaves 20 is 50% to 70%, and the weight ratio of the green tea leaves 20 is 30%.
To 50%. This is because the buckwheat berries 10 are slightly larger than the green tea leaves 20 so that the buckwheat berries 1
This is because the unique flavor of “0” is emphasized, and the balance between the flavor and the taste of the buckwheat berry and the green tea leaf 20 can be optimized.

The mixed tea A1 of this embodiment is used in the same manner as ordinary green tea. That is, after the mixed tea A1 is put in a teapot or the like, hot water is put in the teapot. Then, the tea extracted with hot water is poured into a teacup or the like to be drunk.

The tea thus manufactured has a flavor and taste of buckwheat mixed with the flavor and taste of green tea, so that a tea with a new flavor and taste that has never existed before can be obtained.

[0031] In addition, buckwheat contains high-quality proteins, abundant vitamin B group, essential amino acids, vitamin P, and the like, and has excellent efficacy in preventing adult diseases such as arteriosclerosis. I have. In particular, other cereals contain many essential amino acids such as tryptophan, threonine, and lysine, which are insufficient, and have high quality amino acids and high nutritional value. It also contains rutin, a type of vitamin P that works to strengthen capillaries.

Green tea leaves are rich in nutrients having excellent effects such as catechin, vitamin C and E, carotene, fluorine, and flavonoids. Has umami effects such as theanine.

Therefore, the tea mixture obtained by extracting the mixed tea A1 with hot water can have both the effect of buckwheat seeds and the effect of green tea leaves, and the mixed tea A1 can obtain various effects. Can be.

Next, the tea in the second embodiment will be described. The mixed tea A2 as the tea of the present invention is obtained by further mixing wheat berries with the mixed tea of the first embodiment. That is, the mixed tea A2 is a mixture of buckwheat berries 10, green tea leaves 20, and wheat berries 30, as shown in FIG.

The buckwheat berries 10 and the green tea leaves 20 are
This is the same as the first embodiment. In other words, buckwheat berries 10
Is buckwheat berries obtained by removing buckwheat husks from peeled buckwheat berries. In other words, this buckwheat fruit 10
Is the fruit of the processed buckwheat. The green tea leaves 20 are green tea leaves that are generally manufactured. In other words, it is manufactured through a rough tea manufacturing process and a finished tea manufacturing process. The green tea leaves 20 may be green tea, such as green tea, bancha, gyokuro, and the like.

The wheat seeds 30 are obtained by roasting barley seeds obtained by removing shells from shelled wheat. In other words, the wheat grain 30 is used for removing the wheat husk from the shelled wheat, for the next operation of crushing the wheat berries to a predetermined ratio, and for the next operation of roasting the crushed wheat. It has passed. The wheat 30 is equivalent to the processed wheat. Normally, as barley tea, barley roasted with a shell is used, but in this embodiment, barley threshed is used. It should be noted that the above-described barley fruits 30 can be applied to any barley fruits in barley barley, small barley, naked barley (pressed barley), barley, wheat, and pigeon barley. They may be used in combination.

In producing the mixed tea A2 of this embodiment, the above-mentioned buckwheat berries 10, green tea leaves 20, and wheat berries 30
The buckwheat berries 10, the green tea leaves 20 and the wheat berries 30 are preferably mixed at a weight ratio of 4: 3: 3 to 6: 2: 2. Preferably, there is. In other words, the whole mixed tea A2, that is, buckwheat berry 1
The weight ratio of buckwheat berries 10 in the total of 0, green tea leaves 20 and wheat berries 30 is 40% to 60%, and the weight ratio of green tea leaves 20 is 20% to 30%. 30
Is 20% to 30%. This is because the buckwheat berry 10 is slightly larger than the green tea leaf 20 to emphasize the unique flavor of the buckwheat berry 10 and balance the flavor and taste between the buckwheat berry and the green tea leaf 20. Can be optimized. As an example of the mixing ratio, buckwheat berries 10 are 50%, green tea leaves 20 are 25%, and wheat berries are 25%.

The mixed tea A2 of this embodiment is used in the same manner as ordinary green tea. That is, after the mixed tea A2 is put in a teapot or the like, hot water is put in the teapot. Then, the tea extracted with hot water is poured into a teacup or the like to be drunk.

[0039] The tea thus produced has a new flavor that is not present because the flavor and taste of buckwheat, the flavor and taste of green tea, and the flavor and taste of barley are mixed.・ Taste tea can be obtained. In particular, since the roasted berries are mixed, the fragrance can be obtained.

Also, buckwheat contains high-quality protein, abundant vitamin B group, essential amino acids, vitamin P, and the like, and has excellent efficacy in preventing adult diseases.

In particular, other grains contain many essential amino acids, such as tryptophan, threonine, and lysine, which are deficient, and have a high quality amino acid composition and high nutritional value. In addition, vitamin P which works to strengthen the capillaries
It also contains rutin, which is a type of rutin.

In addition, green tea leaves are rich in nutrients having excellent effects such as catechin, vitamin C and E, carotene, fluorine, and flavonoids. Has umami effects such as theanine.

In addition, wheat grains contain carbohydrates as a main component, proteins, lipids, vitamins B in abundance, and depending on the type of wheat, various kinds of active ingredients. For example, barley is rich in minerals, and wheat is rich in vitamin E. Also, pigeon wheat is calcium,
Contains abundant iron.

Therefore, in the tea tea obtained by extracting the mixed tea A2 with hot water, the effect of buckwheat berries and the effect of green tea leaves are as follows.
The mixed tea A2 can have various effects by combining the effects of barley berries.

Next, the tea in the third embodiment will be described. The mixed tea A3 as the tea of the present invention is obtained by further mixing rice with the mixed tea of the first embodiment. In other words, as shown in FIG.
, Green tea leaves 20 and rice 40 are mixed.

The buckwheat berries 10 are obtained by roasting buckwheat berries obtained by removing the buckwheat husks from the buckwheat husks with skins. That is, the buckwheat berries 10 correspond to the processed buckwheat berries.

The green tea leaves 20 are green tea leaves that are generally produced in general. In other words, the crude tea production process,
It is manufactured through a finished tea manufacturing process. The green tea leaves 20 may be green tea, such as green tea, bancha, gyokuro, and the like.

The rice 40 is brown rice, which is obtained by removing rice hulls from paddy and polishing the dried rice for 5 to 7 minutes, followed by drying and roasting. In other words, this rice 40
Work to remove the rice hulls from rice, to mill rice,
Steaming of the milled rice, drying of the steamed rice, and roasting of the dried rice. Since the rice bran and germ are not completely removed, the rice 40 can be said to be brown rice in that sense. The rice 40 corresponds to the processed rice.

In producing the mixed tea A3 of this embodiment, the buckwheat berry 10 is mixed with the green tea leaf 20 and the rice 40, but the buckwheat berry 10 and the green tea leaf 2 are mixed.
The mixing ratio of 0 and rice 40 is preferably as follows. That is, the whole mixed tea A3, that is,
The mixing ratio of the rice 40 and the others (the buckwheat seed 10 and the green tea leaf 20) in the total of the buckwheat seed 10, the green tea leaf 20 and the rice 40 is preferably 1 to 9 to 2 to It is preferably between 8. That is, mixed tea A
3, the weight ratio of rice 40 in the whole is 10% to 20%,
The weight ratio of things other than rice 40 is 80% to 90%. Further, the weight ratio of the components other than the rice 40 is the same as in the first embodiment. That is, the weight ratio of the buckwheat berries 10 in the whole thing other than the rice 40 is 50% to 70%, and the weight ratio of the green tea leaves 20 is 30% to 50%.

The mixed tea A3 of this embodiment is used in the same manner as ordinary green tea. That is, after the mixed tea A3 is put in a teapot or the like, hot water is put in the teapot. Then, the tea extracted with hot water is poured into a teacup or the like to be drunk.

The tea produced as described above has the flavor and taste of buckwheat, the flavor and taste of green tea, rice,
Because the flavor and taste of brown rice are mixed, it is possible to obtain tea with a new flavor and taste that has never existed before.

Also, buckwheat contains high-quality protein, abundant vitamin B group, essential amino acids, vitamin P, etc., and has excellent efficacy in preventing adult diseases such as arteriosclerosis. I have. In particular, other cereals contain many essential amino acids such as tryptophan, threonine, and lysine, which are insufficient, and have high quality amino acids and high nutritional value. It also contains rutin, a type of vitamin P that works to strengthen capillaries.

The green tea leaves 20 are rich in nutrients having excellent effects, such as catechin, vitamin C and E, carotene, fluorine, and flavonoids. It has an effect of recovering from fatigue and an umami effect such as glutamic acid and theanine.

Brown rice has a higher vitamin B content than white rice.
They are large in group and rich in dietary fiber and other vitamins. In addition, when rice is cooked and eaten, the digestion and absorption rate is poor, so extracting and drinking tea as tea is also effective in terms of digestion and absorption.

Therefore, in the tea tea obtained by extracting the mixed tea A3 with hot water, the effect of buckwheat berries and the effect of green tea leaves are as follows.
It can have the effect of rice, and various effects can be obtained by the mixed tea A3.

Next, the tea in the fourth embodiment will be described. Mixed tea A4 as the tea of the present invention is obtained by further mixing rice with the mixed tea of the second embodiment. In other words, as shown in FIG.
, Green tea leaves 20, wheat grains 30 and rice 40 are mixed.

The buckwheat berries 10 are obtained by roasting buckwheat berries obtained by removing the buckwheat husks from the buckwheat berries with skins. That is, the buckwheat berries 10 correspond to the processed buckwheat berries.

The green tea leaves 20 are generally produced green tea leaves. In other words, the crude tea production process,
It is manufactured through a finished tea manufacturing process. The green tea leaves 20 may be green tea, such as green tea, bancha, gyokuro, and the like.

The wheat grains 30 are obtained by roasting barley fruits obtained by removing the shells from the shelled wheat. In other words, the wheat grain 30 corresponds to the processed wheat grain. Normally, as barley tea, barley roasted with a shell is used, but in this embodiment, barley threshed is used. In addition, the above-mentioned barley fruits 30 are barley barley, small barley, naked barley (pressed barley), barley, wheat,
Any of the barleys can be applied, and any one of them or a plurality of them may be used in combination.

The rice 40 is brown rice, which is obtained by steaming a rice obtained by removing rice husks from rice hulls for 5 to 7 minutes, and then drying and roasting the rice. In other words, this rice 40
Work to remove the rice hulls from rice, to mill rice,
Steaming of the milled rice, drying of the steamed rice, and roasting of the dried rice. Since the rice bran and germ are not completely removed, the rice 40 can be said to be brown rice in that sense. The rice 40 corresponds to the processed rice.

In producing the mixed tea A4 of this embodiment, the above-mentioned buckwheat seeds 10, green tea leaves 20, and wheat seeds 30
And the rice 40 are mixed, and the mixing ratio of the buckwheat berry 10, the green tea leaf 20, the wheat berry 30 and the rice 40 is preferably as follows. That is, the mixing ratio of the rice 40 and the others (the buckwheat berry 10, the green tea leaf 20 and the wheat berry 30) in the whole mixed tea A4 is preferably between 1: 9 and 2: 8. It is preferred that That is, the whole mixed tea A4, that is, buckwheat seeds 10, green tea leaves 20, wheat seeds 30, and rice 4
0 and the weight ratio of rice 40 in the whole is 10% to
20%, and the weight ratio of those other than rice 40 is 80% to 90%.
%. In addition, the weight ratio of those other than rice 40 is
This is the same as the second embodiment. In other words, the weight ratio of buckwheat berries 10 in the whole thing other than rice 40 is 40% -60%
The weight ratio of green tea leaves 20 is set to 20% to 30%, and the weight ratio of wheat 30 is set to 20% to 30%.

The mixed tea A4 of this embodiment is used in the same manner as ordinary green tea. That is, after the mixed tea A4 is put in a teapot or the like, hot water is put in the teapot. Then, the tea extracted with hot water is poured into a teacup or the like to be drunk.

The tea tea manufactured as described above is a mixture of the flavor and taste of buckwheat, the flavor and taste of green tea, the flavor and taste of barley, and the flavor and taste of rice. Tea with a new flavor and taste that has never existed before can be obtained.

Also, buckwheat contains high-quality proteins, abundant vitamin B group, essential amino acids, vitamin P, etc., and has excellent efficacy in preventing adult diseases such as arteriosclerosis. I have. In particular, other cereals contain many essential amino acids such as tryptophan, threonine, and lysine, which are insufficient, and have high quality amino acids and high nutritional value. It also contains rutin, a type of vitamin P that works to strengthen capillaries.

The green tea leaves 20 are rich in nutrients having excellent effects such as catechin, vitamin C and E, carotene, fluorine, and flavonoids. It has an effect of recovering from fatigue and an umami effect such as glutamic acid and theanine.

In addition, wheat grains contain carbohydrates as a main component, abundantly in proteins, lipids and vitamin B group, and contain various active ingredients depending on the type of wheat. For example, barley is rich in minerals, and wheat is rich in vitamin E. Also, pigeon wheat is calcium,
Contains abundant iron.

Further, rice has a larger amount of vitamin B group than white rice, and is rich in dietary fiber and other vitamins. In addition, when rice is cooked and eaten, the digestion and absorption rate is poor, so extracting and drinking tea as tea is also effective in terms of digestion and absorption.

Therefore, in the tea tea obtained by extracting the mixed tea A4 with hot water, the effect of buckwheat berries and the effect of green tea leaves are as follows.
It is possible to have both the effect of wheat and the effect of rice, and various effects can be obtained by the mixed tea A4.

It should be noted that the present invention is not limited to the configurations of the first to fourth embodiments described above, and various embodiments are possible. For example, the above-mentioned mixed teas A1 to A4 may be further mixed with other extracts and flavors such as dokudami, plum, seaweed and the like. The tea leaves are not limited to green tea leaves, but may be other tea leaves.

[0070]

According to the mixed tea according to the present invention and the mixed tea produced by the method for producing the mixed tea, buckwheat seeds and tea leaves are mixed, so that the flavor and taste of buckwheat and the flavor and taste of tea leaves are obtained. Is mixed, so that tea with a new flavor and taste that has never existed before can be obtained. In addition, the effects of buckwheat berries and the effects of tea leaves can be combined, and various effects can be obtained.

When the mixed tea is further mixed with wheat grains, the flavor and taste of the wheat grains can be obtained. In particular, savoryness can be obtained by using roasted barley fruits. In addition, it is possible to obtain the effects of the barley berries.

When rice, particularly brown rice, is mixed with the mixed tea, the flavor and taste of brown rice can be obtained. Moreover, the effect which rice has can be obtained.

[Brief description of the drawings]

FIG. 1 is a configuration diagram showing a mixed tea according to a first embodiment of the present invention.

FIG. 2 is a configuration diagram showing a mixed tea according to a second embodiment of the present invention.

FIG. 3 is a configuration diagram showing a mixed tea according to a third embodiment of the present invention.

FIG. 4 is a configuration diagram showing a mixed tea according to a fourth embodiment of the present invention.

[Explanation of symbols]

 A1 to A4 Mixed tea 10 Buckwheat berries 20 Green tea leaves 30 Barley berries 40 Rice

Claims (17)

[Claims] 1. A tea comprising a mixture of buckwheat berries and tea leaves. 2. The tea according to claim 1, wherein the buckwheat berries are roasted buckwheat berries obtained by removing the buckwheat husks from the buckwheat berries with skins. 3. The tea according to claim 1, wherein the tea leaves are green tea leaves. 4. The weight percentage of the whole buckwheat berries and tea leaves is 50% to 70% for the buckwheat berries.
The tea according to claim 1, wherein the content of the tea leaves is 30% to 50%. 5. The tea according to claim 1, further comprising wheat berries mixed therein.
Tea as described in. 6. The tea according to claim 5, wherein the barley fruits are roasted. 7. The tea according to claim 5, wherein the barley is a barley obtained by removing shells from barley and then roasted. 8. The barley berries are at least barley barley,
The tea according to claim 5, wherein the tea is any of barley, barley, barley, wheat, and pigeon barley, or any combination of those barley nuts. . 9. The total weight ratio of buckwheat berries, tea leaves and barley berries is 40% for the buckwheat berries.
% To 60%, and 20% to 30% for the above tea leaves.
The tea according to claim 5 or 6, or 7 or 8, wherein the content of the barley is 20% to 30%. 10. The tea according to claim 1, wherein the tea is further mixed with rice. 11. The tea according to claim 10, wherein the rice is brown rice. 12. The tea according to claim 10, wherein the rice is a rice obtained by removing rice hulls from a rice paddy, polished rice at a predetermined ratio, and then dried and roasted. 13. The method according to claim 1, wherein the weight percentage of the whole tea is 10% to 20% for the rice, and 80% to 90% for non-rice.
The tea according to 0 or 11 or 12. 14. A method for producing tea, comprising: a step of roasting buckwheat berries obtained by removing buckwheat husks from buckwheat berries with skin to obtain processed buckwheat berries; A method for producing tea, comprising the step of mixing tea buckwheat seeds and tea leaves to obtain tea. 15. A method for producing tea, comprising the steps of roasting buckwheat berries obtained by removing buckwheat hulls from peeled buckwheat berries to obtain processed buckwheat berries, and threshing wheat. A step of obtaining the processed wheat grains by roasting the obtained wheat fruits after roasting, and the processed buckwheat fruits obtained in the above process, and the processed wheat fruits,
Mixing tea leaves with tea to obtain tea. 16. A method for producing tea, comprising: obtaining buckwheat berries obtained by removing buckwheat hulls from buckwheat hulls with skin; obtaining processed buckwheat berries; and polishing and steaming the rice. Drying and roasting to obtain a processed rice; mixing the processed buckwheat berry obtained in the above step, the processed rice, and the tea leaves to obtain tea. Tea production method. 17. A method for producing tea, comprising: a step of roasting buckwheat berries obtained by removing buckwheat hulls from buckwheat berries with skin to obtain processed buckwheat berries; A step of obtaining the processed wheat grains by roasting the obtained wheat fruits, and a step of obtaining the processed rice grains by polishing the rice, steaming, drying and roasting to obtain processed rice; Buckwheat seeds, processed wheat seeds,
A process for producing tea by mixing processed rice and tea leaves to obtain tea.