JP2006311815A - Healthy tea and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide healthy tea easy to drink, having medicinal benefits and effective for health promotion. <P>SOLUTION: The healthy tea is obtained through the following process: picking off leaves of hydrangea and leaves of Lycium chinense each in a shoot together with stems from trees; heating them once to ferment them followed by drying them in shade to dry them; manually curling the leaves while being soft; cutting the leaves each so as to have an appropriate length; drying the cut leaves to reduce the weight thereof finally by 75-80 wt.% followed by blending the dried leaves with green tea manufactured by an ordinary method at the following weight ratio; green tea leaves: hydrangea leaves: Lycium-chinense leaves comprises 70:15:15. The healthy tea is easy to drink, and enables health promotion through the influence of medicinal effect of the hydrangea leaves and the Lycium-chinense leaves. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to health tea that is useful for health promotion by drinking and a method for producing the same.

In the case of green tea that is currently being drunk, processing such as changing the degree of steamed leaves to make it easier to drink, and making deep steamed tea to reduce bitterness, etc. has been added.
Moreover, in this green tea, what mixed the leaf, stem, etc. of various plants containing a medicinal component is generally marketed, not for the purpose of flavoring. However, these medicinal plants have unique bitterness, astringency, astringent taste, oily taste, egy taste, etc., so that when these plants are mixed with green tea, the flavor of green tea will not be impaired. It is important to devise.

For example, hydrangea leaves contain a component called hydrangetol glycoside, and it is known that decoction of dried leaves has effects such as antipyretic and lowering of blood sugar level. In addition, wolfberry (枸杞) contains betaine and β-sitosterol components, and is known to be effective for cough, sputum, diabetes and the like.
However, in the case of hydrangea leaves and wolfberry leaves having such medicinal effects, since they have a unique astringency, bitterness, etc., in order to be able to mix these with green tea and drink it, the flavor as green tea is required. The adjustment method, mixing ratio, and the like become a problem so as not to damage.

  As a result of intensive research on this point, the present inventor has developed a healthy tea obtained by blending hydrangea leaves and wolfberry leaves that can be drunk without sacrificing the flavor of green tea upon drinking and green tea, and a method for producing the same. We have completed it, so we will provide it here.

  The present invention will be described in detail below. As a manufacturing method for green tea itself, a commonly used manufacturing method is used as it is. On the other hand, for hydrangea leaves (including core mache), 3-4 shoots of new shoots are torn off from the tree with a trunk, washed with water, and then heated at 20-30 ° C. for 2-3 hours. The leaves are rounded by fermenting, drying in the shade, and gently lightly scrubbing while soft. Further, the rounded leaves are cut into lengths of about 5 to 10 mm, and further dried in the shade for primary adjustment.

  Next, in the case of wolfberry leaves (including wolfberry genus Nagabakuko), 4 to 6 shoots of new shoots are torn off from the tree with a trunk, washed with water, and then at 20 to 30 ° C. for 18 to 24 hours. Fermented by heating, dried in shade, hand-gripped while soft, rounded leaves, further cut this rounded leaf to a length of about 5-10 mm, further dried in shade, and made primary adjustment .

In the primary adjustment of the hydrangea leaves described above, if the forced drying temperature after washing with water is 20 ° C. or less, the fermentation time becomes longer, the productivity becomes worse, and the release of medicinal components by fermentation becomes worse.
On the other hand, when the temperature is 30 ° C. or higher, the fermentation time is shortened, but since the release of unique flavor components including medicinal components by fermentation is promoted, it becomes a bottleneck for drinking. Is optimal.
In this temperature range, the time required for fermentation is 2 to 3 hours. When this time is exceeded at the lower limit and the upper limit, sufficient or moderate fermentation is not performed, so that the elution of medicinal components is adversely affected.

The above is the explanation for the primary adjustment of hydrangea leaves, but for wolfberry leaves, the fermentation temperature and time are practically in the above range for the same reason. However, the fermentation time is optimally 20 to 26 hours, preferably 24 hours.
Next, hydrangea leaves and wolfberry leaves after primary adjustment were blended with green tea processed by a conventional method at a weight ratio of hydrangea leaves 15 and wolfberry leaves 15 to green tea 70. Although the ratio is the best in terms of flavor and medicinal properties, this ratio is limited to a minimum of green tea 91: hydrangea leaves 4: wolfberry leaves 5 and maximum green tea 60: hydrangea leaves 20: wolfberry leaves 20. When the ratio is exceeded, the medicinal effect is lowered or the flavor is deteriorated when the drink is taken.

  The health tea according to the present invention is to be drunk in the same manner as green tea, but while enjoying as green tea, antipyretic, which is a unique medicinal effect of hydrangea leaves and wolfberry leaves, lowering blood sugar level, cough, tongue, Can receive medicinal effects such as diabetes prevention.

First, 3-4 tea leaves with stems of new shoots collected from tea trees in mid-April and 4-6 sheets of hydrangea and wolfberry leaves with stems collected in early May were prepared.
About the tea leaves with a tree, steaming was performed at 98 degreeC, and rough koji was performed at 70-75 degreeC. The weight loss at this time is 48%. Next, kneading was performed at room temperature for 5 minutes, and then, medium drying (re-drying) was performed at 35 ° C. to 40 ° C. for 20 minutes to reduce the weight by 60 to 70%. Furthermore, after scouring at 50 ° C. to 55 ° C. for 30 to 40 minutes to reduce the weight by 75%, drying was performed at 60 ° C. to 70 ° C. for 20 to 30 minutes to reduce the weight by 80%. This tea making method is a typical one that has been used for a long time.

  Next, primary adjustment of hydrangea leaves will be described. The hydrangea leaves are cut from trees with 3 or 4 leaves of new shoots with stems, washed and then spread on a 25 ° C electric heating sheet for 1.5 hours. And fermented, reduced weight by 70%, further dried in the shade, reduced weight by 75%, and gently crushed the leaves while soft and rounded the leaves. Next, this rounded leaf was cut into a length of 7 mm, further dried in the shade, and the primary adjustment was completed by reducing the weight by 80%.

  Next, in the case of wolfberry leaves, tear shoots with 5 or 6 leaves from the tree, wash the collected water, spread it on an electric heating sheet at 25 ° C and perform forced heating for 20 hours. It was fermented, reduced in weight by 70%, further dried in the shade, reduced in weight by 75%, hand-gripped while soft, and rounded the leaves. Next, the rounded leaves were cut into a length of 7 mm, further dried in the shade, reduced in weight by 80%, and the primary adjustment was completed.

Next, 70 g of the above-mentioned green tea, 15 g of hydrangea leaves and 15 g of wolfberry leaves were weighed and mixed thoroughly to obtain the health tea of the present invention.
As with green tea, this healthy tea, when drunk in hot water, has a strong green tea flavor, and a slight hydrangea scent and wolfberry scent.

表１から、薬用効果を出しすぎるとお茶として続けて飲むのに抵抗があり、少なすぎると薬効の目的が薄れてしまうので、ブレンドの割合は、最良で緑茶７０：あじさいの葉１５：クコの葉１５、最小で緑茶９１：あじさいの葉４：クコの葉５、最大で緑茶６０：あじさいの葉２０：クコの葉２０の重量比が限度である。
Next, green tea, hydrangea leaves, and wolfberry leaves were mixed at different ratios, and these teas were made by a total of 10 people: 5 men (56-70 years old) and 5 women (56-70 years old). We asked a panelist to drink and compared the flavor with normal green tea. The results are shown in Table 1.

From Table 1, if the medicinal effect is too much, it is difficult to continue drinking as tea, and if it is too little, the purpose of the medicinal effect is diminished, so the blend ratio is the best and green tea 70: Hydrangea leaf 15: The weight ratio of the leaf 15, the minimum green tea 91: hydrangea leaf 4: wolfberry leaf 5, the maximum green tea 60: hydrangea leaf 20: wolfberry leaf 20 is the limit.

Claims (4)

  A healthy tea made by rolling hydrangea leaves and wolfberry leaves that have been fermented and dried, cutting them into appropriate lengths, and blending the dried leaves with green tea made in a conventional manner.   The healthy tea according to claim 1, wherein the wolfberry leaf includes the wolfberry genus Nagabakuko.   Hydrangea leaves and wolfberry leaves are harvested from the tree with stems at the stage of shoots, heated once, fermented, dried in the shade, dried, rolled gently by hand while soft, and moderate After cutting to a perfect length and then drying to finally reduce the weight by 75 to 80% by weight, the weight ratio of the hydrangea leaf 15 and the wolfberry leaf 15 to the green tea 70 produced by a conventional method How to make a healthy tea blended with.   The method for producing healthy tea according to claim 3, wherein the wolfberry leaf contains the wolfberry genus Nagabakuko.