JPH1118739A - Tea of sea tangle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a tea of a sea tangle capable of not only brewing a taste as if a tea leaf or a tea stem is present just like a Japanese green tea but also maintaining the health. SOLUTION: This tea of a sea tangle is obtained by cutting a dried sea tangle into fine strips imitating a green tea leaf or a stem green tea, forming fragments 2 of the sea tangle, mixing the resultant fragments 2 of the sea tangle with a sea tangle powder 1 and a powdered green tea 3, and thereby is capable of creating an impression as if the fragments 2 of the sea tangle are green tea leaf or stem green tea, reducing the bitterness of the powdered green tea 3 with the sea tangle powder 1 or the fragments 2 of the sea tangle and directly drinking and ingesting the green tea leaf while hardly feeling the 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 boiling water or bancha for drinking.

[0002]

2. Description of the Related Art The present inventor has devised a kelp tea which can bring out the sensation of having tea leaves and tea stems like Japanese 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-mentioned points, and not only gives a feeling of having tea leaves and tea stalks like Japanese tea 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 the first aspect of the present invention is obtained by forming a dried kelp into fine kelp strips 2 by resembling tea leaves and tea stems to form kelp strips 2. It is characterized by comprising a mixture of kelp powder 1 and matcha 3.

[0006]

Embodiments of the present invention will be described below. The kelp powder 1 is formed by adding tasting substances such as sodium glutamate, sodium inosinate or sodium guanylate, and appropriate amounts of salt, sugar and the like to crushed kelp to about 200 to 230 mesh as needed. Things. The kelp strip 2 is formed to resemble tea leaves or tea stems.
m, and is formed by cutting into a fibrous shape having a long length of about 2 cm. 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 and may be about 50 mesh.

[0007] The kelp powder 1, kelp fines 2, and matcha 3
Is uniformly mixed to form kelp tea as shown in FIG. The mixing ratio of each material can be appropriately set according to the preference. For example, the mixing ratio is set to 5 parts by weight of kelp powder 1, 15 parts by weight of kelp strip 2, and 5 parts by weight of matcha 3. Can be. When boiling water or bancha is poured into the kelp tea thus obtained, the kelp powder 1 and the matcha 3 are dissolved in the boiling water, and the kelp strips 2 float in the tea liquor 4 as shown in FIG. . Accordingly, the kelp strip 2 produces an impression in the tea liquor 4 as if it were tea leaves or tea stems, and this kelp tea has the same taste as Japanese tea. In addition, the umami of the kelp powder 1 and the umami of the kelp strips 2 and the matcha 3 are further combined with the umami of the kelp powder 1 to emit a unique aroma and create a rich, mellow flavor. In addition, the bitterness of matcha 3 can be reduced by the kelp powder 1, and the tea leaves can be drunk as it is with little bitterness. in addition,
The green color of the matcha turns green and gives the atmosphere of drinking matcha.

[0008]

As described above, the invention according to claim 1 of the present invention is characterized in that dried kelp is finely cut to resemble tea leaves or tea stems to form kelp strips, and kelp strips and kelp powder are mixed. Because matcha is mixed, when pouring hot water or bancha for drinking, the kelp strips look like tea leaves and tea stems of Japanese tea, and the kelp strips have a tongue that is monotonous. It has a texture different from that of tea, and the flavor of kelp powder and kelp flakes combine to create a tasteful taste. In addition, the bitterness of matcha can be reduced with kelp powder or kelp fines, and the tea leaves can be drunk as it is with almost no bitterness, and the health can be easily maintained. In addition, the umami of kelp powder and the umami of matcha are combined with the umami of kelp powder to create a unique rich, mellow flavor.

[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 perspective view showing a use state of the above.

[Explanation of symbols]

 1 Kelp powder 2 Kelp fines 3 Matcha

Claims (1)

[Claims] 1. A kelp tea, wherein the dried kelp is cut into pieces like a tea leaf or a tea stem to form a kelp strip, and the kelp strip, kelp powder and matcha are mixed.