TH10550U - A recipe for herbal tea containing dried lemongrass and the preparation method. - Google Patents

Abstract

DC60 (10/04/58) This invention describes a herbal tea recipe containing dried lemongrass, pandan leaves, rice leaves, chrysanthemum flowers, flame bud flowers, and butterfly pea flowers. It combines the medicinal properties of lemongrass, pandan, rice leaves, chrysanthemum, flame bud, and butterfly pea flowers. The preparation method involves cleaning, air-drying, and then devouring the lemongrass, pandan, rice leaves, flame bud, and butterfly pea flowers. The chrysanthemum flowers are steamed, and then all ingredients are dried in an oven. Finally, the dried herbal components are combined in appropriate proportions. This will result in a delicious and beneficial herbal tea. (Revised 23/04/2015 (10/04/2015)) The herbal tea recipe, containing dried lemongrass and the preparation method described in this invention, includes: dried lemongrass, dried pandan leaves, dried rice leaves, dried chrysanthemum flowers, dried flame pea flowers, and dried butterfly pea flowers. This combines the medicinal properties of lemongrass, pandan leaves, rice leaves, chrysanthemum, flame pea, and butterfly pea. The preparation method involves cleaning, air-drying, and then devouring the lemongrass, pandan leaves, rice leaves, flame pea flowers, and butterfly pea flowers. The chrysanthemum flowers are steamed, and then dried in an oven. Once all the dried herbal ingredients are obtained, they are combined in appropriate proportions. This will result in a delicious and beneficial herbal tea. ---------------------------------------------------------------------------------------- The herbal tea recipe, containing dried lemongrass and prepared using the following method, includes: dried lemongrass, dried pandan leaves, dried rice leaves, dried chrysanthemum flowers, dried flame pea flowers, and dried butterfly pea flowers. This combines the medicinal properties of lemongrass, pandan leaves, rice leaves, chrysanthemum, flame pea, and butterfly pea flowers. The process involves cleaning, air-drying, and then devouring the lemongrass, pandan leaves, rice leaves, flame pea flowers, and butterfly pea flowers. The chrysanthemum flowers are steamed and then dried in an oven. All the dried herbal ingredients are then combined in appropriate proportions to create a delicious and beneficial herbal tea.

Claims (3)

Revised 23/04/2015 (10/04/2015) 1. Herbal tea formula containing dried lemongrass, consisting of: - Dried lemongrass stalks 20-50% by weight - Dried pandan leaves 20-50% by weight - Dried rice leaves 20-50% by weight - Dried chrysanthemum flowers 1-10% by weight - Dried flame tree flowers 5-20% by weight - Dried butterfly pea flowers 1-10% by weight 2. Process for making herbal tea containing dried lemongrass, as per claim 1, following these steps: a. Wash the lemongrass stalks thoroughly, drain the water, and slice them crosswise into pieces 0.2-0.3 centimeters thick. Dry them in an oven at 60-70 degrees Celsius for 1 hour to obtain dried lemongrass. b. Wash the pandan leaves thoroughly. A. Drain the pandan leaves, cut them into 0.3-0.5 cm pieces, and dry them at 30-40 degrees Celsius for 12 hours to obtain dried pandan leaves. B. Wash the rice leaves thoroughly, dry them, and dry them at 60-70 degrees Celsius for 3 hours. Grind them finely and sieve them through a 2 mm sieve to obtain dried rice leaves. C. Clean the fresh chrysanthemum flowers and steam them. After steaming, dry them in an oven at 60-70 degrees Celsius for 20 hours to obtain dried chrysanthemum flowers. D. Separate the flower base and stamens from the petals of the Butea monosperma flowers. Wash the petals thoroughly, air dry them, and then dry them at 60-70 degrees Celsius for 20 hours to obtain dried Butea monosperma flowers. E. Take fresh butterfly pea flowers... Wash and clean the butterfly pea flowers, cut them into 0.3-0.5 cm pieces, and dry them at 60-70 degrees Celsius for 10 hours to obtain dried butterfly pea flowers. Mix the ingredients obtained from steps A-F thoroughly. Pack the mixture into containers and seal the bags tightly. 3. Herbal tea formula containing dried lemongrass as per claim 1, where the leftover rice leaf variety is Jasmine rice 105. -------------------------------------------------- 1. Herbal tea recipes containing dried lemongrass include: - Dried lemongrass stalks 20-50% by weight - Dried pandan leaves 20-50% by weight - Dried rice leaves 20-50% by weight - Dried chrysanthemum flowers 1-10% by weight - Dried flame tree flowers 5-20% by weight - Dried butterfly pea flowers 1-10% by weight 2. The process for making herbal tea containing dried lemongrass, as per claim 1, involves the following steps: a. Wash the lemongrass stalks thoroughly, drain the water, and slice them crosswise into pieces 0.2-0.3 centimeters thick. Dry them in an oven at 60-70 degrees Celsius for 1 hour to obtain dried lemongrass stalks. b. Wash the pandan leaves thoroughly, drain the water, and slice them into pieces 0.3-0.5 centimeters thick. Dry them in an oven at 30-40 degrees Celsius for 12 hours to obtain dried pandan leaves. c. Wash the rice leaves thoroughly, dry them, and dry them in an oven at 60-70 degrees Celsius for 3 hours. Grind them finely and sieve them through a 2 mm sieve to obtain dried rice leaves. d. Clean the fresh chrysanthemum flowers and steam them. After steaming, dry them in an oven at 60-70 degrees Celsius for 20 hours to obtain dried chrysanthemum flowers. e. Separate the flower base and stamens from the petals of the Butea monosperma flower. Next, wash the flower petals thoroughly, air-dry them, and then bake them at 60-70 degrees Celsius for 20 hours to obtain dried Butea monosperma flowers. Then, wash the fresh butterfly pea flowers, slice them into 0.3-0.5 cm pieces, and bake them at 60-70 degrees Celsius for 10 hours to obtain dried butterfly pea flowers. Finally, mix the ingredients obtained from steps A-F together. Lastly, pack the mixture into containers and seal the bags tightly. 3. A herbal tea formula containing dried lemongrass, as per claim 1, where the leftover rice leaf variety is Hom Mali 105 rice.