TH11254U - Herbal tea product made from kapok leaves and pandan leaves, with kapok flowers as an ingredient, and the manufacturing process. - Google Patents

Abstract

DC60 (03/12/58) This invention describes a herbal tea product made from dried kapok flowers and pandan leaves, with kapok blossoms as an ingredient. The process involves roasting and drying the dried kapok, pandan, and kapok flowers before mixing them in a dry mixer. The resulting tea has a pleasant aroma, good color, and delicious taste, and is beneficial to the body. (Summary of the invention revised 28/01/58) The herbal tea product from dried kapok, pandan leaves, and kapok flowers, as described in this invention, is a method of producing a herbal beverage that combines the beneficial properties of the herbs. It consists of dried kapok, pandan leaves, and kapok flowers, which are roasted and dried before being mixed in a dry mixer. The result is a tea with a pleasant aroma, good color, and delicious taste, and is beneficial to the body. --------------------------------------------------------- Herbal tea product from dried kapok, pandan leaves, and kapok flowers, as described in this invention. This is a method of producing herbal drinks that combines the beneficial properties of various herbs. It consists of dried kapok leaves, pandan leaves, and kapok flowers. The kapok leaves, pandan leaves, and kapok flowers are roasted and dried before being mixed in a dry mixing machine. The result is a tea with a fragrant aroma, pleasant color, and good taste, which is beneficial to the body.

Claims (2)

Revised 28/01/58 1. Herbal tea product from *Clerodendrum serratum* and pandan leaves with *Bauhinia sappan* flowers as an ingredient, consisting of: - Dried *Clerodendrum serratum* 30-70 percent by weight - Dried pandan leaves 10-40 percent by weight - Dried *Bauhinia sappan* flowers 10-40 percent by weight 2. The process for making the herbal tea product from *Clerodendrum serratum* and pandan leaves with *Bauhinia sappan* flowers as an ingredient, according to claim 1, is as follows: a. Wash the *Clerodendrum serratum* thoroughly, drain the water, cut the leaf stalks lengthwise into pieces of 0.5-1.0 centimeters, blanch in hot water at 100 degrees Celsius for 20 seconds, rinse thoroughly with cold water twice, squeeze out the water until damp, then knead and roast at 60-70 degrees Celsius for 20-40 minutes on an iron pan until dry, and then dry again at 50 degrees Celsius for 10 minutes to obtain dried *Clerodendrum serratum*. b. Wash the pandan leaves thoroughly. A. Drain the pandan leaves, cut them into 0.5 cm pieces, and dry them at 30-40 degrees Celsius for 12 hours. This will yield dried pandan leaves. B. Separate the kapok flowers from the petals by removing the receptacle and stamens. Wash the petals thoroughly, air dry, and then dry the flowers at 70 degrees Celsius for 20 hours. D. Mix the ingredients from steps A-C together. E. Pack the mixture into containers and seal the bags tightly. 1. Herbal tea product made from dried kapok leaves and pandan leaves, with dried kapok flowers as an ingredient, consisting of: - Dried kapok leaves 30-70 percent by weight - Dried pandan leaves 10-40 percent by weight - Dried kapok flowers 10-40 percent by weight 2. The process for making herbal tea from kapok and pandan leaves with kapok flowers as an ingredient, as per claim 1, involves the following steps: a. Wash the kapok leaves thoroughly, drain the water, and cut them lengthwise into 0.5-1.0 cm pieces. Blanch them in hot water at 100°C for 20 seconds, rinse them twice with cold water, squeeze out the excess water, and then knead them. Roast them at 60-70°C for 20-40 minutes on an iron pan until dry, and then dry them again at 50°C for 10 minutes to obtain dried kapok leaves. b. Wash the pandan leaves thoroughly, drain the water, and cut them into 0.5 cm pieces. Dry them at 30-40°C for 12 hours to obtain dried pandan leaves. c. Separate the kapok flower base and stamens from the petals, wash the petals thoroughly, air dry them, and then dry the kapok flowers. d. Bake at 70 degrees Celsius for 20 hours. e. Mix the ingredients from steps a-c together. d. Pack into containers and seal the pouches tightly.