TH10449U - Noni leaf tea products - Google Patents

Abstract

DC60 (01/05/58) This Ya Nang (Tiliacora triandra) tea product consists of 50% Ya Nang leaves by weight and 50% Pandan leaves by weight. The production process ensures the best aroma, color, and taste when brewed with hot water, along with a high calcium content. Only complete and clean Ya Nang and Pandan leaves are selected, washed, and then chopped. Cut the leaves into 2 mm wide pieces. Blanch the yanang and pandan leaves at 100 degrees Celsius for 1 minute. Soak in cold water. Air dry the yanang and pandan leaves until slightly damp in the shade. Knead the damp yanang and pandan leaves for 20 minutes. Roast at 50 degrees Celsius for 40 minutes. Let the roasted yanang leaves cool. Grind finely. Pack into sachets and bake at 70 degrees Celsius for 15 minutes. (Revised 21/05/2015 (1/05/2015)) The yanang leaf tea product consists of 50% yanang leaves by weight and 50% pandan leaves by weight. The production process ensures the best aroma, color, and taste when brewed with hot water, and a high calcium content. Only select complete and clean yanang and pandan leaves. Wash the yanang and pandan leaves, then cut them. Cut the leaves into pieces approximately 2 millimeters wide. Blanch the yanang and pandan leaves at 100 degrees Celsius for 1 minute. Soak them in cold water. Air-dry the blanched yanang and pandan leaves in the shade until slightly damp. Knead the damp yanang and pandan leaves for 20 minutes. Roast them at 50 degrees Celsius for 40 minutes. Let the roasted yanang leaves cool. Grind them finely. Pack them into sachets and bake at 70 degrees Celsius for 15 minutes. -------------------------------------------------------------------------------- This yanang leaf tea product consists of 50% yanang leaves by weight and 50% pandan leaves by weight. The production process ensures that when brewed with hot water, the yanang tea has the best aroma, color, and taste, as well as a high calcium content. Only complete and clean yanang and pandan leaves are selected. Wash the yanang and pandan leaves, then cut them. Cut the yanang and pandan leaves into pieces approximately 2 millimeters wide. Blanch them at 100 degrees Celsius for 1 minute. Soak them in cold water. Air-dry the blanched yanang and pandan leaves until slightly damp in the shade. Knead the damp yanang and pandan leaves for 20 minutes. Roast them at 50 degrees Celsius for 40 minutes. Let the roasted yanang leaves cool, then grind them finely. Pack them into sachets and bake at 70 degrees Celsius for 15 minutes.

Claims (2)

Revised 21/05/2015 (1/05/2015) 1. The Noni leaf tea product consists of 50% Noni leaves by weight and 50% Pandan leaves by weight. 2. The manufacturing process for the Noni leaf tea product, as per claim 1, involves blanching the Noni and Pandan leaves at 100°C for 1 minute, soaking them in water and air-drying them until slightly damp, kneading the damp Noni and Pandan leaves for 20 minutes, and roasting them at 50°C for 40 minutes before grinding them into powder. ----------------------------------------------------- 1. The Noni leaf tea product consists of 50% Noni leaves by weight and 50% pandan leaves by weight. 2. The production process for the Noni leaf tea product, as per claim 1, involves blanching Noni and pandan leaves at 100 degrees Celsius for 1 minute, soaking them in water and air-drying them until slightly damp, kneading the damp Noni and pandan leaves for 20 minutes, and roasting them at 50 degrees Celsius for 40 minutes before grinding them into powder.