KR20230108401A - Method for preparing functional tea with nipa fruticans wurmb - Google Patents

Abstract

The present invention relates to a method for producing functional tea using a hot-water extract of nipa palm flower stalks and flower buds, and more particularly, to a method comprising the steps of washing the flower stalks and flower buds of nipa palm, and soaking the washed flower stalks and flower buds in boiling water. Blanching for 10 to 40 minutes, drying the blanched peduncles and flower buds, mixing the dried dried material and Apios root, roasting the mixed mixture, and pulverizing the roasted mixture It is characterized in that it comprises the step of adding water to the pulverized mixture, extracting at 60 to 80 ° C. for 1 to 50 hours, and then filtering. The functional tea according to the present invention has the advantages of excellent antioxidant and anti-inflammatory efficacy, excellent detoxification effect, improving the health of drinkers, and excellent flavor.

Description

Manufacturing method of functional tea using hot-water extracts of flower stalks and buds of nipa palm {METHOD FOR PREPARING FUNCTIONAL TEA WITH NIPA FRUTICANS WURMB}

The present invention relates to a method for producing functional tea using a hot-water extract of nipa palm flower stems and flower buds, and more particularly, uses the flower stems and flower buds of nipa palm and has excellent antioxidant activity, anti-inflammatory activity and detoxification activity, and sensory It relates to a method for producing functional tea with excellent properties.

BACKGROUND OF THE INVENTION [0002] As living standards have recently 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 excessive nutrition and lack of exercise is increasing. In addition, as the speed of entry into an aging society is accelerating due to the extension of life expectancy, interest in health promotion is increasing.

As a result, the demand for health functional foods using red ginseng, glucosamine, and vitamins is increasing, and coffee or tea, which is enjoyed in daily life, not only tastes and smells good, but also helps with diet, skin care, anti-aging, detoxification, immunity enhancement, Functional teas containing ingredients that can prevent or treat certain diseases are attracting attention.

On the other hand, inflammation is a mechanism for restoring and regenerating the damaged part when an invasion that brings organic changes such as physical action, chemical substance, bacterial infection, etc. is applied to a living body or tissue. Once stimulated, topically releases histamine, serotonine, bradykinin, prostagladnins, hydroxyl-eicosatetraenoic acid (HETE) and leukotrienes ( As vascular active substances such as leukotriene are released and vascular permeability increases, mononuclear phagocytes, macrophages, neutrophils, and natural killer cells (NK cells) infiltrate into the damaged area and cause inflammation. will do

Moderate inflammation caused by infection or tissue damage is a normal response to rapid recovery of the damaged area. However, long-term sustained inflammatory response delays recovery of the damaged area and is accompanied by injury to surrounding cells, which can further aggravate symptoms by lowering the defenses of surrounding tissues. Anti-inflammatory drugs to maintain a normal inflammatory response It is necessary. Currently, most of the anti-inflammatory drugs commonly used are steroid drugs, but steroid drugs have the side effect of weakening the body's resistance or delaying tissue regeneration in the inflammatory region, and thus it is necessary to develop alternative drugs.

Meanwhile, Korean Patent Registration No. 10-1662779 discloses a method for producing functional tea using flower stems of nipa palm, and Korean Patent Registration No. 10-2257307 discloses a method for producing functional tea using flower buds of nipa palm. is starting

However, in none of the above prior patents, a method for producing functional tea using nipa palm flower stalks, flower buds and apios could not be found.

KR 10-1662779 B1 KR 10-2257307 B1

Accordingly, an object of the present invention is to provide a functional tea having excellent antioxidant effect, anti-inflammatory effect and detoxification effect, and excellent flavor by preparing tea using nipa palm flower stalk, flower bud and apios.

In order to achieve the above object, the method for producing functional tea using a hot-water extract of nipa palm flower stalks and flower buds of the present invention includes the steps of washing the flower stalks and flower buds of nipa palm, and the washed flower stalks and buds in boiling water. blanching for 10 to 40 minutes, drying the blanched peduncles and flower buds, mixing the dried dried material and apios root, roasting the mixed mixture, and roasting the roasted mixture It is characterized in that it comprises the step of pulverizing, adding water to the pulverized mixture, extracting at 60 to 80 ° C. for 1 to 50 hours, and then filtering.

In the step of mixing the dried dried material and apios root, it is characterized in that the flower bud of daylily is additionally mixed.

In the step of mixing the dried dried material and Apios root, it is characterized in that the gondalbi leaves are additionally mixed.

After the step of blanching the washed peduncles and buds in boiling water for 10 to 40 minutes, adding Tangja enzyme to the blanched peduncles and buds and aging at 1 to 5 ° C for 1 to 5 days. do.

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

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

The functional tea according to the present invention has the advantages of excellent antioxidant and anti-inflammatory efficacy, excellent detoxification effect, improving the health of drinkers, and excellent flavor.

1 is a view showing a manufacturing process of functional tea according to the present invention.
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 an effect of imparting excellent antioxidant, anti-inflammatory activity and detoxification effects to the human body only by drinking tea. In addition, the sensory properties are also excellent, so there is an advantage in that the degree of preference is good.

The functional tea of the present invention is prepared using nipa palm.

Here, the nipa palm (scientific name: NIPA FRUTICANS WURMB) is native to Southeast Asia and Australia, including India and Malaysia, and grows in wetlands such as mangroves. The roots are divided into several branches in the ground, and the leaves are gathered together on the ground and have a glossy green color. And the flowers are hermaphrodite, coming out from the leaf axils of the ground, and the peduncle rises between October and June of the following year, and buds form on it.

The present invention collects the peduncle and flower buds of the nipa palm, and processes them to produce tea. It is because it shows excellent anti-inflammatory effect.

However, it is preferable to use Apios together with the peduncle and bud rather than using only the peduncle and bud of the nipa palm, which has a significantly increased effect when considering the functionality as well as the sensory characteristics of tea. because it shows effect. That is, when only the flower stalk and bud of the nipa palm are used, the sensory properties are not good due to the peculiar odor, but the apiose removes the odor of the flower stalk and bud of the nipa palm, and also significantly increases the antioxidant activity. In particular, apiose 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 the flower stalks and buds of nipa palm, blanching the washed flower stalks and buds in boiling water for 10 to 40 minutes, and the blanched flower stalks and buds Drying, mixing the dried dried material and apios root, roasting the mixed mixture, pulverizing the roasted mixture, adding water to the pulverized mixture and 60 to 80 It is characterized in that it comprises the step of filtering after extraction for 1 to 50 hours at ℃.

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

Steps to wash nipa palm flower stalks and flower buds

First, wash the peduncle and flower buds of the nipa palm. At this time, the washing method is not limited, and washing using a conventionally posted method such as water, alcohol, acid washing, etc. is sufficient.

At this time, the peduncle is cut into 3 to 10 cm and washed.

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

Next, the washed peduncles and flower buds are blanched in boiling water, that is, 100 ° C. water for 10 to 40 minutes, and the blanched peduncles and flower buds are immersed in cold water to cool.

Drying the blanched peduncles and buds

Then, the blanched peduncles and flower buds are taken out and dried so that the moisture content is 5 to 10% through hot air drying, cold air drying, and natural drying by sunlight. At this time, it is natural that the peduncle can be torn and dried in the longitudinal direction, that is, along the grain, for ease of drying.

Mixing the dried matter and Apios root

Mix the dried product and Apios root.

At this time, it is preferable that the apios root is also in a dried state, 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 enhances the antioxidant activity of flower stalks and flower buds of nipa palm through antioxidant activity. In addition, interaction with nipa palm flower stalks and flower buds increases the activity of glutathione-S-transferase and quinone reductase to help detoxify the body. In the present invention, the apios means using a root.

In the present invention, the mixing ratio of the dried product of the flower stalk and bud of the nipa palm and the apios root is not particularly limited, but considering the functionality and functionality, it is preferable that the apios root is 10 to 50 parts by weight based on 100 parts by weight of the dried product. do.

In addition, the mixing ratio between the peduncle and bud of nipa palm among the dry matter is also not limited, and may be exemplarily 1:0.1 to 1 by weight.

the mixed mixture roasting step

Next, heat is applied to the mixed mixture to 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. It improves the flavor of tea by improving the scent of flower buds and apios.

Here, it is preferable to put the mixed mixture in an airtight container and heat it to roast it, which is to prevent volatile components generated from the dried mixture from being discharged to the outside.

remind roasted crushing the mixture

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

Adding water to the pulverized mixture, extracting at 60 to 80 ° C for 1 to 50 hours, and filtering

Then, water is added to the pulverized mixture, heated at 60 to 80° C. for 1 to 50 hours, and filtered to prepare a liquid tea. Here, water is added to the pulverized mixture in a volume ratio of about 1:3 to 5 and heated, so that useful components are concentrated and extracted.

In addition, it is natural that this heated material can also be dried and manufactured in powder form.

The tea prepared as described above has excellent antioxidant and anti-inflammatory activities, as well as excellent flavor and detoxifying activity.

On the other hand, in the step of mixing the dried product and Apios root, flower buds of daylilies may be additionally mixed.

The flower buds of the daylily also improve the taste of tea and help antioxidant and anti-inflammatory activities. At this time, it is preferable to use the flower buds of the day lilies in a dried state, and 10 to 20 parts by weight may be mixed with respect to 100 parts by weight of the dried material, that is, the dried nipa palm peduncle and flower buds.

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

In addition, in the step of mixing the dried material and apios root, gondola leaves may be additionally mixed. The gondalbi leaves also improve the sensory properties of tea, help antioxidant and anti-inflammatory activities, as well as help detoxification. At this time, it is preferable to use the dried leaves, more preferably young leaves, 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 gondola (Ligularia stenocephala) leaves are rich in flavonoids and polyphenols, and thus have excellent antioxidant and anti-inflammatory activities.

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

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

In addition, after the step of blanching the washed peduncle and bud in boiling water for 10 to 40 minutes, adding tangerine enzyme to the blanched peduncle and bud and aging at 1 to 5 ° C for 1 to 5 days. there is.

When the Tangja enzyme is added and matured, its functionality is further increased, and there is an advantage in that the flavor of tea can be further improved because there is no off-flavor peculiar to flower stems and flower buds. At this time, the mixing ratio is preferably added in a weight ratio of 1: 0.001 to 0.01 for the blanched flower stem and flower bud to Tangja 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, aging at 10 to 25 ° C for 10 to 100 days, and filtering it. 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 or the like, and the method is not limited.

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

(Example 1): NFW (Nypa Fruticans Water) 1

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

In addition, the Apios root was sliced to a thickness of about 0.5 cm, dried in a hot air dryer at 50 ° C. to a moisture content of 5%, and then 300 g of the dried Apios root was mixed with 700 g of the dried nipa palm flower stalk and 300 g of flower bud. mixed with.

Next, the mixed mixture was roasted at 130° C. for 5 minutes. For roasting, a closed roasting machine was used. Then, after pulverizing the roasted mixture with 300 mesh, 4 times the volume of water was added thereto, followed by heat extraction and filtration at 60 to 80° C. for 10 hours.

(Example 2): NFW 2

It was carried out in the same manner as in Example 1, but when mixing the apios root, 100 g of dried flower buds of day lilies and 100 g of dried young leaves of Gondalbi were additionally mixed.

(Example 3): NFW 3

It was carried out in the same manner as in Example 1, but Tangja enzyme was added to the blanched peduncles and 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 fruits in a weight ratio of 1:5 to washed Tangja, aging at 22° C. for 20 days, and filtering.

(Example 4): NFW 4

It was carried out in the same manner as in Example 1, but when mixing the apios root, 100 g of dried green tea leaves were additionally mixed.

(Comparative Example 1)

It was carried out in the same way as in Example 1, but Apios root was not used.

(Test Example 1)

Antioxidant activity measurement

After freeze-drying, the sample was used in the experiment while being frozen.

(1) Measurement of DPPH radical scavenging ability

The Biois method was used to see the radical scavenging effect of the sample using DDPH (1,1-diphenyl-2-picryhydrazyl, Sigma-Aldrich Co.). 1ml of 0.2mM DPPH was added to 1ml of each sample solution prepared by concentration, mixed using a vortex mixer, reacted for 30 minutes in a dark room, and absorbance was measured at 517nm. And after drawing the 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 activity measurement result division IC ₅₀ (ug/ml) NFW 1 6.02±1.15 NFW 2 5.79±0.67 NFW 3 5.88±0.74 NFW 4 5.91±1.01 Comparative Example 1 8.84±2.18

The IC ₅₀ value represents the concentration of the extract that reduces the value of the control group to which the extract was not added by 50%, and the smaller the IC ₅₀ value, the higher the antioxidant activity. Therefore, as shown in Table 1, it was confirmed that the antioxidant capacity of NFWs 1 to 4 was significantly superior to that of Comparative Example 1.

(2) Measurement of ABTS radical scavenging ability

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

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

ABTS radical scavenging activity measurement result division IC ₅₀ (ug/ml) NFW 1 11.24±3.14 NFW 2 10.34±2.72 NFW 3 10.21±1.82 NFW 4 10.64±2.35 Comparative Example 1 14.86±3.47

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

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

The antioxidant activity was measured through the peroxy radical scavenging ability using the peroxyl radical scavenging capacity (ORACROO·) assay. Samples for each concentration were treated with AAPH for peroxyl radical generation at a final reaction concentration of 20 M, and fluorescein, a fluorescence standard solution, at a final reaction concentration of 40 nM, and Trolox at a final reaction concentration of 1 μM was used as a control standard. . The fluorescence reduction rate representing the reduction of peroxyl radical 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 values are shown in Table 3 below as ORAC values per 1 ug.

ORAC value measurement result division ORAC value per 1ug NFW 1 54.14±3.24 NFW 2 57.27±4.11 NFW 3 58.41±3.89 NFW 4 55.39±3.29 Comparative Example 1 47.18±3.47

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

(Test Example 2)

Anti-inflammatory activity measurement

Nitrite (or oxygen monoxide) and IL-1β (interleukin-1beta) were used as inflammatory factors with anti-inflammatory effects. In the test method, inflammation was induced using lipopolysaccharide (LPS) in macrophages, and whether general inflammatory indicators were suppressed when the sample was treated thereto was investigated. As a positive control, DEX (Dexamethasone) was used as a comparative drug. The sample was used after preparing a powder by freeze-drying NFW 1, and then diluting according to the concentration.

And the results are shown in Figures 2 and 3.

As can be seen in Figure 2, it was confirmed that nitrite increased greatly when inflammation was induced by LPS, but increased nitrite decreased due to treatment of the sample. In addition, as can be seen in Figure 3, it was confirmed that the cytokine greatly increased when inflammation was induced by LPS, but the inflammation was alleviated by the 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 to DEX known as an anti-inflammatory component.

(Test Example 3)

Measurement of activity of glutathione-S-transferase and quinone reductase

After freeze-drying, the sample was used in the experiment while being frozen.

Detoxification of the sample was measured by increasing the activities of glutathione-S-transferase and quinone reductase. The glutathione-S-transferase (GST) and quinone reductase (QR) can be said to be representative enzymes among detoxifying enzymes.

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

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

The activity of each GST was calculated by 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 test substance addition section/protein amount in test substance addition section)/(maximum rate factor in water addition section/protein amount in water addition section)

For measurement of QR activity, 100 μl of the reaction solution was added to 25 μl of the cell solution of each group. At this time, the presence and absence of the substrate were set, and menadione was added to the reaction solution to a final concentration of 50 µM in the presence of the substrate. Activity assays were repeated three times, respectively. 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 of test substance addition section)} ÷ {[absorbance of substrate present in water addition section ] - (absorbance without substrate in water added section)} ÷ (protein amount in water added section)}

Results of Test Example 3. division NFW 1 NFW 2 NFW 3 NFW 4 Comparative Example 1 GST active 1.52 1.58 1.53 1.52 1.27 QR active 1.70 1.78 1.70 1.71 1.40

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

(Test Example 4)

Thirty trained sensory personnel were asked to evaluate the samples. The evaluation items were appearance, taste, aroma, and overall acceptability, and the evaluation was performed using a 9-point scale.

At this time, 150 ml of water at 80 ° C was added to 10 g of liquid tea of NFW 1 to 4 and Comparative Example 1, mixed for 10 seconds, and then 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 NFW 1 6.7 6.8 6.9 6.9 NFW 2 6.5 7.2 7.4 7.2 NFW 3 6.7 7.4 7.5 7.4 NFW 4 6.7 7.0 7.0 7.0 Comparative Example 1 6.5 5.2 5.0 5.3

As can be seen in Table 5, NFWs 1 to 4 according to the present invention received better evaluations in taste, aroma, and preference compared to Comparative Example 1, and it was confirmed that the sensory properties were also excellent.

In the above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to specific embodiments, and should be interpreted according to the appended claims. In addition, 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)

Washing the flower stalks and flower buds of nipa palm;
Blanching the washed flower stalks and flower buds in boiling water for 10 to 40 minutes;
Drying the blanched peduncles and buds;
mixing the dried product and Apios root;
roasting the mixed mixture;
Grinding the roasted mixture;
A method for producing functional tea using a hot-water extract of nipa palm flower stems and flower buds, comprising the step of adding water to the pulverized mixture, extracting at 60-80 ° C. for 1-50 hours, and filtering.
According to claim 1,
In the step of mixing the dried material and Apios root,
A method for producing functional tea using a hot-water extract of nipa palm flower stems and flower buds, characterized in that the flower buds of daylily are additionally mixed.
According to claim 1 or 2,
In the step of mixing the dried material and Apios root,
A method for producing functional tea using a hot-water extract of nipa palm flower stalks and flower buds, characterized in that the Gondalbi leaves are additionally mixed.
According to claim 1,
After the step of blanching the washed peduncles and flower buds in boiling water for 10 to 40 minutes,
Method for producing functional tea using hot-water extracts of nipa palm flower stalks and buds, characterized in that it further comprises the step of adding tangerine enzyme to the blanched peduncles and buds and aging at 1 to 5 ° C for 1 to 5 days.
According to claim 4,
The Tangja enzyme,
Manufacture of functional tea using hot-water extracts of flower stems and flower buds of nipa palm, characterized in that it is prepared by adding sugar to tangerine fruits in a weight ratio of 1:2 to 10, aging at 10 to 25 ° C for 10 to 100 days, and filtering method.
According to claim 1,
In the step of mixing the dried material and Apios root,
A method for producing functional tea using a hot water extract of nipa palm flower stalks and flower buds, characterized in that green tea leaves are additionally mixed.