TH10449C3 - Yanang tea products - Google Patents

Abstract

DC60 (01/05/58) Yanang tea products consist of 50% Yanang leaves by weight and 50% of pandan leaves by weight. There is a production process that produces a Yanang tea product that, when brewed with hot water, has an odor, color and flavor. The best And high calcium content By selecting the Yanang and Pandan leaves that Has a complete and clean leaf look Wash Yanang and Pandan leaves. Then cut the Yanang and Pandan leaves. Into pieces, 2 mm wide, blanch the Yanang and pandan leaves at a temperature of 100 degrees Celsius for 1 minute, soak in cold water, bring the Yanang and pandan leaves soaked in cold water and dry them in the shade, massage the Yanang leaves and Dried pandan leaves for 20 minutes, roasted at 50 degrees Celsius for 40 minutes, left the roasted Yanang leaves to cool, ground thoroughly, packed and bake at 70 degrees Celsius for 15 minutes. Amendment 21/05/2015 (1 / 05/2558) Yanang tea products consist of 50% Yanang leaves by weight and 50% of pandan leaves by weight.There is a production process that makes Yanang tea products that, when brewed with hot water, have the best smell, color and taste. And high calcium content By selecting the Yanang and Pandan leaves that Has a complete and clean leaf look Wash Yanang and Pandan leaves. Then cut the Yanang and Pandan leaves. Into pieces, about 2 mm wide, blanch the Yanang and Pandan leaves at a temperature of 100 degrees Celsius for 1 minute, soak in cold water, bring the Yanang and pandan leaves soaked in cold water and dry them in the shade, massage the Yanang leaves. And dried pandan leaves for 20 minutes, roasted at 50 degrees Celsius for 40 minutes, left the roasted Yanang leaves to cool, ground thoroughly, packed and bake at 70 degrees Celsius for 15 minutes -------- -------------------------------------------------- ---------------------- Yanang tea products contain 50% Yanang by weight and 50% of pandan leaves by weight. Yanang, when brewed with hot water, has the best smell, color, and taste. And high calcium content By selecting the Yanang and Pandan leaves that Has a complete and clean leaf look Wash Yanang and Pandan leaves. Then cut the Yanang and Pandan leaves. Into pieces, about 2 mm wide, blanch the Yanang and Pandan leaves at a temperature of 100 degrees Celsius for 1 minute, soak in cold water, bring the Yanang and pandan leaves soaked in cold water and dry them in the shade, massage the Yanang leaves. And dried pandan leaves for 20 minutes, roasted at 50 degrees Celsius for 40 minutes, dry the roasted Yanang leaves to cool, ground them well, pack them and bake at 70 degrees Celsius for 15 minutes.

Claims (2)

Disclaimer (all) which will not appear on the advertisement page: Edit 21/05/2015 (1/05/2015) 1. Yanang tea products contain 50% Yanang leaves by weight and Pandan leaves 50% by weight. 2. Production process of Yanang tea products According to claim 1, there is a special characteristic that blanches Yanang leaves And pandan leaves at a temperature of 100 degrees Celsius for 1 minute, soaked in water and air to dry, massage dried Yanang and dried pandan leaves for 20 minutes and roasted at 50 degrees Celsius for 40 minutes before grinding to powder --- -------------------------------------------------- 1. The product contains Yanang leaves 50% by weight and Pandan leaves 50% by weight. 2. Production process of Yanang tea products According to claim 1, there is a special characteristic that blanches Yanang leaves And pandan leaves at a temperature of 100 degrees Celsius for 1 minute, soaked in water and air to dry, massage dried Yanang and dried pandan leaves for 20 minutes and roasted at 50 degrees Celsius for 40 minutes before grinding into powder.