KR102585259B1 - Method for preparing functional tea with nipa fruticans wurmb - Google Patents

Abstract

The present invention relates to a method for producing functional tea using alcohol extracts of Nipa palm flower stalks and flower buds, and more specifically, to the steps of washing Nipa palm flower stalks and flower buds, and soaking the washed flower stalks and flower buds in boiling water. Blanching for 10 to 40 minutes, drying the blanched flower stalks and flower buds, mixing the dried material with the Apios root, roasting the mixed mixture, and pulverizing the roasted mixture. and adding alcohol or an aqueous alcohol solution to the pulverized mixture, extracting the mixture for 1 to 5 hours at 20 to 40°C, followed by filtration and drying. The functional tea according to the present invention has the advantage of having excellent antioxidant and anti-inflammatory effects, improving the health of the drinker due to its excellent detoxification effect, and having excellent flavor.

Description

Method for manufacturing functional tea using alcohol extract of Nipa palm flower stalks and buds {METHOD FOR PREPARING FUNCTIONAL TEA WITH NIPA FRUTICANS WURMB}

The present invention relates to a method for producing functional tea using alcohol extracts of Nipa palm flower stalks and flower buds. More specifically, using Nipa palm flower stalks and flower buds has excellent antioxidant activity, anti-inflammatory activity, and detoxification effect, and has excellent sensory and sensory properties. This relates to a method of manufacturing functional tea with excellent properties.

Recently, as living standards have increased and dietary habits have become westernized, the incidence of lifestyle-related diseases (adult diseases) such as obesity, diabetes, high blood pressure, and heart disease due to overnutrition and lack of exercise is increasing. In addition, as the speed of entry into an aging society increases due to the extension of life expectancy, interest in health promotion is increasing.

Accordingly, the demand for health functional foods using red ginseng, glucosamine, vitamins, etc. is increasing, and coffee and tea that are enjoyed in everyday life not only have good taste and scent, but also have benefits for diet, skin care, anti-aging, detoxification, immunity enhancement, etc. Functional teas containing ingredients that can prevent or treat certain diseases are attracting attention.

Meanwhile, inflammation is a mechanism that repairs and regenerates damaged areas when an invasion that causes physical changes such as physical action, chemical substances, or bacterial infection is applied to the living body or tissue. Once a stimulus is applied, histamine, serotonin, bradykinin, prostaglandins, hydroxyl-eicosatetraenoic acid (HETE) and leukotrienes ( As vascular active substances such as leukotriene are released and vascular permeability increases, mononuclear phagocytes, macrophages, neutrophils, and NK cells infiltrate into the damaged area, causing inflammation. I do it.

Moderate inflammation caused by infection or tissue damage is a normal response for the damaged area to recover quickly. However, long-term continuous inflammatory reactions delay recovery of the damaged area and are accompanied by damage to surrounding cells, which can further worsen the symptoms by lowering the defense ability of surrounding tissues. Anti-inflammatory drugs are needed to maintain a normal inflammatory response. It is necessary. Currently, most commonly used anti-inflammatory drugs are steroid-based drugs, but steroid-based drugs have the side effect of weakening the body's resistance or delaying tissue regeneration in the inflamed area, so the development of alternative drugs is necessary.

Meanwhile, Republic of Korea Patent No. 10-1662779 discloses a method of manufacturing functional tea using Nipa palm flower stalks, and Republic of Korea Patent No. 10-2257307 discloses a method of manufacturing functional tea using Nipa palm flower buds. is starting.

However, nowhere in the above prior patents can we find a method for producing functional tea using Nipa palm flower stalks, flower buds, and apiose.

KR 10-1662779 B1 KR 10-2257307 B1

Therefore, the purpose of the present invention is to provide a functional tea with excellent antioxidant efficacy, anti-inflammatory efficacy and detoxification effect, and excellent flavor by producing tea using Nipa palm flower stalks, flower buds and apiose.

The method for producing functional tea using the alcohol extract of Nipa palm flower stalks and flower buds of the present invention to achieve the above object includes the steps of washing the Nipa palm flower stalks and flower buds, and boiling the washed flower stalks and flower buds. Blanching for 10 to 40 minutes, drying the blanched flower stalks and flower buds, mixing the dried material with the Apios root, roasting the mixed mixture, and roasting the roasted mixture. It is characterized by comprising the steps of pulverizing, adding alcohol or an aqueous alcohol solution to the pulverized mixture, extracting at 20 to 40° C. for 1 to 5 hours, then filtering and drying.

In the step of mixing the dried material and Apios roots, flower buds of daylily are additionally mixed.

In the step of mixing the dried product with the Apios root, Gondalbi leaves are additionally mixed.

After blanching the washed flower stalks and flower buds in boiling water for 10 to 40 minutes, adding Tangja enzyme to the blanched flower stalks and flower buds and maturing them at 1 to 5°C for 1 to 5 days. do.

The Tangja enzyme is characterized in that it is manufactured by adding sugar to the fruit of Tangja at a weight ratio of 1:2 to 10, aging it at 10 to 25 ° C for 10 to 100 days, and filtering.

In the step of mixing the dried product with the Apios root, green tea leaves are additionally mixed.

The functional tea according to the present invention has the advantage of having excellent antioxidant and anti-inflammatory effects, improving the health of the drinker due to its excellent detoxification effect, and having excellent flavor.

1 is a diagram showing the manufacturing process of a functional car according to the present invention.
Figures 2 and 3 are graphs showing the results according to Test Example 2 of the present invention.

Hereinafter, the present invention will be described in detail.

The functional tea of the present invention has antioxidant and anti-inflammatory effects, and has the effect of providing excellent antioxidant, anti-inflammatory activity and detoxification effects to the human body just by drinking the tea. In addition, it has the advantage of excellent sensory properties and good preference.

This functional tea of the present invention is manufactured using Nipa palm.

Here, the Nipa palm (scientific name: NIPA FRUTICANS WURMB) is native to India, Malaysia, Southeast Asia, and Australia, and grows in wetlands such as mangrove areas. The roots split into several pieces underground, and the leaves grow in clumps above the ground and are glossy green. The flowers are one and the same, and come out from the axils of the leaves on the ground. The flower stalks usually come up between October and June of the following year, and flower buds form on them.

The present invention collects the flower stalks and flower buds of the Nipa palm tree, processes them, and produces tea. The flower stalks and flower buds are rich in antioxidant components such as polyphenols and are rich in various nutrients such as selenium. No, it is because it shows excellent anti-inflammatory effects.

However, rather than using only these Nipa palm flower stalks and flower buds, it is preferable to use Apios together with the flower stalks and flower buds, which has a significantly enhanced effect considering not only the sensory characteristics of the tea but also its functionality. Because it shows effectiveness. In other words, when only the flower stalks and flower buds of the Nipa palm are used, the sensory properties are not good due to the unique off-flavor, but the apiose removes the off-flavor of the Nipa palm flower stalks and flower buds and also significantly increases antioxidant activity. In particular, Apios helps detoxify the body by increasing the activity of glutathione-S-transferase and quinone reductase through interaction with Nipa palm.

The method for producing tea according to the present invention specifically includes the steps of washing nipa palm flower stalks and flower buds, blanching the washed flower stalks and flower buds in boiling water for 10 to 40 minutes, and the blanched flower stalks and flower buds. drying, mixing the dried material with the apios root, roasting the mixed mixture, pulverizing the roasted mixture, adding alcohol or an aqueous alcohol solution to the pulverized mixture, It is characterized in that it includes the steps of extraction at 20-40°C for 1-5 hours, followed by filtration and drying.

Hereinafter, the present invention will be described step by step in detail with reference to FIG. 1.

Steps for cleaning nipa palm flower stalks and buds

First, clean the flower stalk and flower buds of the Nipa palm tree. At this time, the cleaning method is not limited, and cleaning using conventionally published methods such as water, alcohol, and acid washing is sufficient.

At this time, the flower stalk is cut into 3-10 cm pieces and washed.

Blanching the washed flower stalks and flower buds in boiling water for 10 to 40 minutes

Next, the washed flower stalks and flower buds are blanched in boiling water, that is, water at 100°C for 10 to 40 minutes, and the blanched flower stalks and flower buds are soaked in cold water and cooled.

Drying the blanched flower stalks and flower buds

Then, the blanched flower stalks and buds are taken out and dried to a moisture content of 5 to 10% through hot air drying, cold air drying, natural drying under sunlight, etc. At this time, it is natural that the flower stalks can be dried by tearing them lengthwise, that is, along the grain, for ease of drying.

Mixing the dried product and Apios root

The dried product and Apios root are mixed.

At this time, it is preferable that the Apios roots are also dried, but this is not limited.

The Apios (scientific name: Apios americana) not only enhances the sensory characteristics of functional tea due to its unique flavor, but also further increases the antioxidant activity of Nipa palm flower stalks and flower buds through its antioxidant activity. In addition, it helps detoxify the body by increasing the activity of glutathione-S-transferase and quinone reductase through interaction with Nipa palm flower stalks and flower buds. In the present invention, the apios refers to using the root.

In the present invention, the mixing ratio of the dried material of the Nipa palm flower stalk and flower bud and the Apios root is not particularly limited, but considering its functionality and sensuality, it is preferably 10 to 50 parts by weight of the Apios root based on 100 parts by weight of the dried material. do.

In addition, the mixing ratio between Nipa palm flower stalks and flower buds among the dried materials is also not limited, and may be exemplarily a weight ratio of 1:0.1 to 1.

The above mixed mixture roasting step

Next, heat is applied to the above mixed mixture and stir-fry. Roasting by applying heat is a processing process that improves the taste and aroma of tea by causing physical and chemical changes in the internal structure of the tea material. By roasting at 120-140°C for 4-10 minutes, dried flower stalks, It improves the flavor of tea by improving the scent of flower buds and apiose.

Here, it is preferable to place the mixed mixture in a sealed container and heat and fry it, in order to prevent volatile components generated from the dried mixture from being discharged to the outside.

remind roasted Grinding the mixture

Next, the roasted mixture is ground to about 10 to 300 mesh. This is to facilitate the extraction of useful components from tea through grinding.

Adding alcohol or an aqueous alcohol solution to the pulverized mixture, extracting at 20-40°C for 1-5 hours, then filtering and drying.

Add 2 to 3 times the volume of alcohol or an aqueous alcohol solution to the pulverized mixture, and extract at 20 to 40°C for 1 to 5 hours. Next, it is filtered and dried and processed into powdered tea.

At this time, it is preferable to use ethanol as the alcohol, and the concentration of the alcohol aqueous solution is not limited.

Then, add water to this powdered tea to dissolve it and then drink it.

The tea prepared as described above has the advantage of excellent antioxidant and anti-inflammatory activity, as well as excellent flavor and detoxification activity.

Meanwhile, in the step of mixing the dried material and Apios root, flower buds of daylily may be additionally mixed.

The flower buds of the daylily also improve the taste of tea and help with antioxidant and anti-inflammatory activities. At this time, the flower buds of the daylily are preferably used in a dried state, and can be mixed in an amount of 10 to 20 parts by weight based on 100 parts by weight of the dried material, that is, dried Nipa palm flower stalks and flower buds.

The daylily (Hemerocallis fulva) is a perennial plant of the monocot plant family Liliaceae, is rich in vitamin A, beta-carotene, and lutein, and has excellent antioxidant activity.

In addition, in the step of mixing the dried product and Apios root, Gondalbi leaves may be additionally mixed. The gondalbi leaves also improve the sensory characteristics of tea, help with antioxidant and anti-inflammatory activities, and also aid detoxification. At this time, it is preferable to use the dried leaves of Gondalbi, and can be mixed in an amount of 10 to 20 parts by weight based on 100 parts by weight of the dried material, that is, dried Nipa palm flower stalks and flower buds.

The Ligularia stenocephala leaves are rich in flavonoids and polyphenols and have excellent antioxidant and anti-inflammatory activities.

In addition, in the step of mixing the dried material with the Apios root, green tea leaves may be additionally mixed. The green tea leaves also improve the sensory characteristics of tea and help with antioxidant and antibacterial activities. At this time, the green tea leaves are preferably used in a dried state, and may be mixed in an amount of 10 to 20 parts by weight based on 100 parts by weight of the dried material, that is, dried Nipa palm flower stalks and flower buds.

The green tea leaves are rich in flavonoids and polyphenols and have excellent antioxidant activity.

In addition, after blanching the washed flower stalks and flower buds in boiling water for 10 to 40 minutes, adding Tangja enzyme to the blanched flower stalks and flower buds and maturing them at 1 to 5°C for 1 to 5 days may be further included. there is.

When the tea is aged with the addition of the Tangja enzyme, its functionality is further increased, and there is an advantage in that the flavor of the tea can be further improved by eliminating the off-flavor peculiar to flower stalks and flower buds. At this time, the mixing ratio is preferably a weight ratio of 1:0.001 to 0.01 between the blanched flower stalks and flower buds and the enzyme.

In the present invention, the Tangja enzyme is prepared by adding sugar to the fruit of Tangja at a weight ratio of 1:2 to 10, maturing the fruit at 10 to 25°C for 10 to 100 days, and filtering the resulting product. At this time, organic raw sugar, brown sugar, white sugar, brown sugar, etc. can all be used as the sugar, and the type is not limited. In addition, the filtration method is sufficient to use a cotton cloth, etc., and the method is not limited.

Hereinafter, the present invention will be described in more detail through specific examples.

(Example 1): NFE (Nypa Fruticans Ethanol) 1

First, Nipa palm flower stalks and flower buds were collected, washed thoroughly with water, then blanched in boiling water at 100°C for 20 minutes, and the blanched flower stalks and flower buds were soaked in cold water and cooled. Next, the blanched flower stalks were torn lengthwise and dried together with the blanched flower buds using a hot air dryer at 60°C to a moisture content of 7%.

Then, slice the Apios roots into 0.5cm thick slices, dry them in a hot air dryer at 50°C to make the moisture content 5%, and then mix 300g of the dried Apios roots with 700g of the dried Nipa palm flower stalks and 300g of flower buds. did.

Next, the mixed mixture was roasted at 130°C for 5 minutes. During roasting, a sealed roaster was used. Then, the roasted mixture was pulverized to 300 mesh, 2 volumes of 50% alcohol aqueous solution was added thereto, extracted at 25°C for 5 hours, filtered, and freeze-dried to prepare powdered tea.

(Example 2): NFE 2

The same procedure as in Example 1 was carried out, except that when mixing the Apios roots, 100 g of dried daylily flower buds and 100 g of dried gondal leaves were additionally mixed.

(Example 3): NFE 3

The same procedure as Example 1 was carried out, except that Tangja enzyme was added to the blanched flower stalks and flower buds at a weight ratio of 1:0.005, and aged at 5°C for 2 days.

The Tangja enzyme was prepared by adding sugar to washed Tangja fruit at a weight ratio of 1:5, maturing at 22°C for 20 days, and filtering.

(Example 4): NFW 4

The same procedure as Example 1 was performed, except that when mixing the Apios root, 100 g of dried green tea leaves were additionally mixed.

(Comparative Example 1)

The same procedure as Example 1 was performed, but Apios root was not used.

(Test Example 1)

Antioxidant activity measurement

(1) Measurement of DPPH radical scavenging ability

The Biois method was used to check the radical scavenging effect of the sample using DDPH (1,1-diphenyl-2-picryhydrazyl, Sigma-Aldrich Co.). 1 ml of 0.2mM DPPH was added to 1 ml of sample solution prepared for each sample concentration, mixed using a vortex mixer, reacted in the dark for 30 minutes, and absorbance was measured at 517 nm. After creating a free radical scavenging activity curve using the formula below, IC ₅₀ was calculated, and ascorbic acid was used as a positive control.

Radical scavenging activity(%)={(control Absorbance - Sample Absorbance)/control Absorbance}×100

DPPH radical scavenging ability measurement results division IC ₅₀ (ug/ml) NFE 1 5.89±1.25 NFE 2 5.71±1.01 NFE 3 5.65±0.84 NFE 4 5.77±1.32 Comparative Example 1 8.57±1.54

The IC ₅₀ value indicates the concentration of the extract that reduces the value of the control group without adding the extract by 50%. The smaller the IC ₅₀ value, the higher the antioxidant activity. Therefore, as shown in Table 1 above, it was confirmed that the antioxidant capacity of NFEs 1 to 4 was significantly superior to that of Comparative Example 1.

(2) Measurement of ABTS radical scavenging ability

ABTS radical scavenging ability was measured using the method of Pellegrin et al. 5ml of 7mM ABTS (2,2'-azinobis(3-ethylenbenzothiazoline-6-sulfonate), Sigma-Aldrich Co.) and 88㎕ of 140mM K2S2O8 (Sigma-Aldrich Co.) were mixed well and left in the dark for more than 16 hours.

This was mixed with absolute ethanol at a ratio of 1:88 to create an ABTS solution adjusted so that the absorbance value of the control at 734 nm was 0.7 ± 0.002. 1ml of ABTS solution was mixed with 50㎕ of the sample solution, left in the dark for 2.5 minutes, and the absorbance was measured at 734nm. And IC ₅₀ was calculated, and the results are shown in Table 2 below.

ABTS radical scavenging ability measurement results division IC ₅₀ (ug/ml) NFE 1 11.14±2.27 NFE 2 10.28±2.18 NFE 3 10.23±1.97 NFE 4 11.01±2.19 Comparative Example 1 13.89±3.25

As shown in Table 2, it was confirmed that the antioxidant capacity of NFEs 1 to 4 was significantly superior to that of Comparative Example 1.

(3) ORAC (Oxygen radical absorbance capacity) value measurement

The peroxyl radical scavenging capacity (ORACROO·) analysis method was used to measure antioxidant activity through peroxy radical scavenging ability. Samples of each concentration were treated with AAPH for peroxyl radical generation to a final reaction concentration of 20M, fluorescein, a fluorescent standard solution, was treated to a final reaction concentration of 40nM, and Trolox with a final reaction concentration of 1 μM was used as a control standard. . The fluorescence reduction rate, which indicates the reduction of peroxyl radicals, was measured every minute at an excitation wavelength of 485 nm and an emission wavelength of 535 nm using a GENiosfluorescence plate reader (Tecan Trading AG, Salzburg, Austria). The final result was calculated as the difference in area between the fluorescence value of the sample and the fluorescence value of the blank test value. The value is shown in Table 3 below as ORAC value per 1ug.

ORAC value measurement result division ORAC value per 1ug NFE 1 55.22±2.98 NFE 2 57.28±3.54 NFE 3 58.58±3.14 NFE 4 55.81±3.88 Comparative Example 1 47.92±3.27

As shown in Table 3, it was confirmed that the ORAC values of NFW 1 to 4 were significantly superior to Comparative Example 1.

(Test Example 2)

Measurement of anti-inflammatory activity

Nitrite (or oxygen monoxide) and IL-1β (interleukin-1beta) were used as inflammatory factors for anti-inflammatory effect. The test method was to induce inflammation in macrophages using lipopolysaccharide (LPS) and investigate whether general inflammatory indicators were suppressed when the sample was treated. As a positive control, DEX (Dexamethasone) was used as a comparative drug. The sample was used by diluting NFE 1 according to the concentration.

And the results are shown in Figures 2 and 3.

As can be seen in Figure 2, nitrite increased significantly when inflammation was induced with LPS, but it was confirmed that the increased nitrite decreased due to treatment of the sample. In addition, as can be seen in Figure 3, cytokines increased significantly when inflammation was induced by LPS, but it was confirmed that the inflammation was alleviated by treatment of the sample.

Therefore, it was determined that the functional tea according to the present invention has an inhibitory effect on inflammatory factors in a concentration-dependent manner and has a similar level of inhibitory effect as DEX, which is known to be an anti-inflammatory ingredient.

(Test Example 3)

Determination of glutathione-S-transferase and quinone reductase activities

The detoxification effect of the sample was measured by the increase in the activities of glutathione-S-transferase and quinone reductase. The glutathione-S-transferase (GST) and quinone reductase (QR) can be considered representative enzymes among detoxification enzymes.

Hepa1c1c7 cells (ATCC CRL-2026) were suspended at 4×10 ⁵ cells/ml in Dulbecco's modified Eagle medium containing 10% fetal bovine serum and 1% penicillin-straptomycin, and the cell suspension was added to 96- 0.2 ml was added to each well of the well plate, and then cultured in a 5% CO ₂ incubator at 37°C for 24 hours. Then, after replacing with new Dulbecco's modified Eagle's medium, distilled water was added to one set of control groups, and each sample was added to the other sets in an amount of 50 ㎍/㎖ and cultured for 24 hours. After completion of the culture, the medium was removed, the cells were washed with phosphate buffered salt solution, 0.1 ml of cell lysate was added, and the cells were incubated at 37°C for 10 minutes.

To measure GST activity, 155㎕ of reaction solution (13mM glutathione in potassium phosphate buffer) was added to 25㎕ of cell fluid from each group, and 20㎕ of reaction substrate 10mM CDNB (2,4-dinitrochlorobenzene) was added before measurement. After addition, the change in absorbance at a wavelength of 340 nm was measured. Each activity assay was measured three times, and the amount of protein was measured by diluting the sample solution 50 times with phosphate buffered salt solution and using the MicroBCA protein analysis kit.

The activity of each GST was calculated using the formula below as a relative value to the GST value of the control group, and the results are shown in Table 4 below.

GST activity = (maximum rate factor in the test substance addition section/amount of protein in the test substance addition section) / (maximum rate factor in the water addition section/amount of protein in the water addition section)

To measure QR activity, 100 μl of reaction solution was added to 25 μl of cell fluid in each group. At this time, the presence and absence of the substrate were set, and in the presence of the substrate, menadione was added to the reaction solution to a final concentration of 50 μM. Each activity analysis was repeated three times. In addition, QR activity was calculated by the formula below as QR relative activity to the control group, and the results are shown in Table 4 below.

QR activity = {[(Absorbance of substrate present in test substance addition section) - (Absorbance of substrate absence in test substance addition section)] ÷ (Protein amount in test substance addition section)} ÷ {[Absorbance of substrate presence in water addition section ] - (absorbance of no substrate in water-added section)} ÷ (protein amount in water-added section)}

Results of Test Example 3. division NFE 1 NFE 2 NFE 3 NFE 4 Comparative Example 1 GST active 1.53 1.59 1.55 1.53 1.28 QR active 1.71 1.80 1.71 1.70 1.40

As can be seen in Table 4, it was confirmed that NFEs 1 to 4 of the present invention were excellent in increasing the activity of GST enzyme and QR enzyme.

(Test Example 4)

The samples were evaluated by 30 trained sensory personnel. The evaluation items were appearance, taste, aroma, and overall preference. The evaluation used a 9-point scale, with the closer to 9 being extremely good, and the closer to 1 being extremely disliked.

At this time, 150 ml of water at 80°C was added to 5 g of powdered tea of NFE 1 to 4 and Comparative Example 1, mixed for 10 seconds, and used as a sample.

The results of the sensory evaluation are shown in Table 5 below.

Results of Test Example 4. division Exterior taste incense preference NFE 1 6.4 6.7 6.9 6.7 NFE 2 6.5 7.2 7.3 7.2 NFE 3 6.5 7.6 7.4 7.5 NFE 4 6.5 6.7 6.9 6.7 Comparative Example 1 6.5 5.0 5.1 5.1

As can be seen in Table 3, NFEs 1 to 4 according to the present invention received better evaluations in terms of taste, aroma, and preference compared to Comparative Example 1, and it was confirmed that the sensory properties were also excellent.

Above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to the specific embodiments and should be interpreted in accordance with the appended claims. Additionally, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (6)

Steps of washing Nipa palm flower stalks and flower buds;
Blanching the washed flower stalks and flower buds in boiling water for 10 to 40 minutes;
Adding tangerine enzyme to the blanched flower stalks and buds, maturing them at 1 to 5°C for 1 to 5 days, and drying them;
mixing the dried product with the Apios root;
Roasting the mixed mixture;
pulverizing the roasted mixture;
Adding alcohol or an aqueous alcohol solution to the pulverized mixture, extracting at 20-40°C for 1-5 hours, then filtering and drying,
The Tangja enzyme,
Nipa is added at a weight ratio of 1:0.001 to 0.01 compared to the blanched flower stalk and bud, and sugar is added to the fruit at a weight ratio of 1:2 to 10 and aged at 10 to 25 ° C for 10 to 100 days. Method for manufacturing functional tea using alcohol extract of palm flower stalks and flower buds.
According to paragraph 1,
In the step of mixing the dried material and Apios root,
A method for producing functional tea using alcohol extracts of Nipa palm flower stalks and flower buds, characterized by additionally mixing daylily flower buds.
According to claim 1 or 2,
In the step of mixing the dried material and Apios root,
A method of producing functional tea using alcohol extracts of Nipa palm flower stalks and flower buds, characterized by additional mixing of Gondalbi leaves.
delete delete According to paragraph 1,
In the step of mixing the dried material and Apios root,
A method of manufacturing functional tea using alcohol extracts of Nipa palm flower stalks and flower buds, characterized by additionally mixing green tea leaves.