JPH11145A - Tangle tea - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a tangle tea capable of contriving keeping of health by directly ingesting leaves of tea. SOLUTION: This tangle tea is obtained by mixing flesh pieces 1 of fragmentarily crushed dry pickled ume (an apricot), leaf pieces 2 of fragmentarily crushed dry beefsteak plant leaf and powdered tea 3 into tangle powder 4. Bitterness of the powdered tea 3 can be reduced with the flesh pieces 1, the leaf pieces 2 or the tangle powder 4. By using the tangle tea, leaves of tea can easily digested in directly drinking the tangle tea while slightly feeling bitterness.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to kelp tea which is poured into hot water for drinking.

[0002]

BACKGROUND OF THE INVENTION The present inventor has devised a kelp tea which can bring out the taste of kelp tea by combining the flavors of umeboshi and shiso leaves with the flavor of the kelp tea. Improved. Originally, tea is used to drink the extract using a teapot or the like, but recent studies have announced that the excellent active ingredients of tea are very good for maintaining health. For example, catechin, a component of the astringency of tea, is considered to have a wide range of effects, such as cancer, hypertension, diabetes, aging, food poisoning, and the prevention of colds. In addition, the fried extract, the tea components are often left in the tea leaves, so it is desirable to drink or eat the tea leaves as they are in order to effectively consume the active ingredients of tea It is believed that.

[0003]

At present, however, drinking or edible tea leaves as they are is limited mainly to tea ceremonies that use tea crushed tea leaves. This is because when drinking matcha, it is difficult to melt without using a special tool (chasen), it is very bitter, etc. It is difficult for ordinary people to drink or eat tea leaves as they are Not much has been done.

[0004] The present invention has been made in view of the above points, and not only brings out the taste of kelp tea by combining the flavors of umeboshi and Shiso leaves, but also maintains the health by ingesting the tea leaves as they are. It is an object of the present invention to provide a kelp tea that can achieve the following.

[0005]

The kelp tea according to claim 1 of the present invention comprises a dried umeboshi pulp piece 1 broken into pieces,
It is characterized by mixing leaf pieces 2 of dried perilla leaves and powdered matcha 3 into powdered kelp powder 4 and mixing bitterness of the green tea 3 with pulp pieces 1, leaf pieces 2 and kelp powder 3. Can be reduced.

[0006]

Embodiments of the present invention will be described below. The pulp piece 1 is formed by finely crushing a dried and dried umeboshi. Further, the pulp pieces 1 are preferably crushed to a size of about 1 to 5 mm square. The leaf piece 2 is formed by finely crushing a freeze-dried perilla leaf.
Further, the leaf piece 2 is preferably crushed into a rectangular shape having a size of about 1 to 3 mm square, or about 1 mm on one side and about 3 mm on the other side. As the perilla leaves, those pickled with fresh perilla leaves and dried plums can be used.

[0007] As the matcha 3, powdered tea leaves such as matcha or sencha which are usually used in a tea ceremony can be used, but the fineness (mesh) is not particularly limited.
What is necessary is just about 50 meshes. The kelp powder 4 is formed by pulverizing kelp into about 200 to 250 mesh, and adding an appropriate amount of a flavor enhancer such as sodium glutamate, sodium inosinate, or sodium guanylate, salt, sugar, and the like, as necessary. Things. In addition, citric acid may be added to the kelp powder 4 in order to obtain a strong taste of kelp tea by strongly extracting the acidity of dried plum.

Then, the pulp pieces 1, the leaf pieces 2, and the matcha 3 are mixed into the kelp powder 4 and uniformly mixed to form kelp tea as shown in FIG. The mixing ratio of each material can be appropriately set according to preference. For example, the flesh pieces 1 are reduced to 10 parts by weight, the leaf pieces 2 are reduced to 5 parts by weight, the matcha 3 is reduced to 5 parts by weight, and the kelp powder 4 is reduced to 5 parts by weight. The mixing ratio can be set.

When hot water is poured into the kelp tea thus obtained, the matcha 3 and the kelp powder 4 are dissolved in the hot water, and the leaves 2 of the perilla leaves are dispersed and suspended in the tea liquor 5 as shown in FIG. At the same time, the dried ume flesh pieces 1 sink toward the bottom of the tea liquor 5. The leaf pieces 2 create an impression in the tea liquor 5 as if they were tea leaves. Therefore, it is possible to bring out the same taste as the plum bancha obtained by pouring bancha into the finely loosened plum dried plum. In addition, the umami taste of kelp powder 3 is combined with the sourness of dried plum, the aroma of perilla leaves, and the bitterness of matcha 3 to create a unique taste. In addition, the bitterness of matcha 3 can be reduced with pulp pieces 1, leaf pieces 2, and kelp powder 3,
With little bitterness, the tea leaves can be drunk as it is and can be easily ingested to maintain health.

[0010]

As described above, the invention according to claim 1 of the present invention is characterized in that dried umeboshi pulp pieces crushed into pieces, dried perilla leaf pieces crushed into pieces, and matcha are powdered in kelp powder. Mixed with the original umami taste of kelp tea, the sourness of dried plum and the scent of Shiso leaves can be combined to create a wonderful savory and rich taste.When pouring hot water for drinking As the flesh pieces of dried plums sink to the bottom, leaf pieces of Shiso leaves are dispersed in kelp tea like tea leaves,
It has the same appearance as Umebancha, which is made by pouring Bancha into Umeboshi, and can create a tasteful taste different from the monotonous texture of kelp tea. Moreover, the bitterness of matcha can be reduced with pulp pieces, leaf pieces, and kelp powder, and the tea leaves can be drunk as they are with little or no bitterness, and health can be easily maintained.

[Brief description of the drawings]

FIG. 1 is a perspective view showing an example of an embodiment of the present invention.

FIG. 2 is a partially broken perspective view showing a use state of the above.

[Explanation of symbols] 1 pulp piece 2 leaf piece 3 matcha 4 kelp powder

Claims (1)

[Claims] Claims 1. A dried umeboshi pulp fragment crushed into fragments,
A kelp tea comprising a mixture of dried shiso leaf crushed into broken pieces and matcha mixed with kelp powder.