201221065 六、發明說明： ·» 【發明所屬之技術領域】 本發明係關於一種茶葉之製造方法，特別係關於一種令茶葉上佈滿牛 樟芝菌絲之製造方法。 【先前技術】 牛掉芝富含多種對人體有益的生理活性成分，諸如三萜類化合物、 葡聚醣、超氧岐化酵素、腺苷、蛋白質、維生素8群、菸鹼酸、固醇類、微 量元素如鈣、磷、鍺、鋅等，而具有護肝、防癌、抗癌等養生保健功效❶ 即便牛樟芝具有多重功效，但以往牛樟芝只生長在台灣高海拔的牛樟 樹上，並經人為濫採後，野生牛樟芝資源已日益枯竭，因此近年來已逐漸 , 改由人工培養方式來進行有系統的栽培》 、 除了利用牛樟木椴直接培養牛樟芝外，亦有人利用適當培養基並接種 牛樟芝菌體，從而加速牛樟芝之生成。例如，台灣第13315〇6號發明專利所 揭示之「牛樟芝人工栽培方法」，乃利用白米、小米等五穀雜糧、椰子水、 根莖類作物及糖做成培養基，經適當溫度條件控制下長出牛樟芝子實體， 並收取為牛樟芝產物。 另有台灣第200942180號發明公開案所揭示之「牛樟芝茶包之製法」， 其係以類似第1331506號發明專利所揭示之方法培養出牛樟芝子實體之後， 再將牛樟芝子實财同其培養基-併粉碎，而後加以包裝㈣為茶包使 用。然而’其雖美其名為「茶包」，但因缺乏茶葉所含營養成分，而無「茶 湯」之實。 此外’上揭前案皆教示必雜牛樟芝菌體培養成子實翻態後才能加 201221065 以採收'利用，其中牛樟芝由少量菌趙長成子實趙所需時間較長、變數較 南且會導致失敗率提升，且在栽培時間拉長的前提下，不同批次所長出的 牛樟芝子實趙所含成分之分歧會增加，獨於品f管控且由於通常會進 -步將牛樟芝子倾加崎碎或研磨，錄成茶包、膠錢相於使用者 食用’也會造成加工成本的上揚。 【發明内容】 本發明之主要目的係提供—翻用茶葉作為牛樟芝宿趙、並令其佈滿 牛掉芝菌絲後成為牛掉芝茶葉之方法。 為了達成上述目的所提供之牛樟芝茶葉製造方法包括下列步驟： ⑷提供_培摘，該培翻主要由—培養基及—營細純混合而 成，該培養基包括茶葉，該營養劑則包括水及糖； (B) 將牛樟芝菌體接種至培養料之培養基上； (C) 待培養料上長滿牛樟芝_後’將長滿牛樟芝_之培養料進行 低溫乾燥，藉此製得牛樟芝茶葉。 本發明藉由上述步驟所製得之牛樟芝茶葉，可依一般茶葉沖泡過程直 接沖泡’確實係-種__牛樟芝_產品，此法除了可改變茶湯原有 風味之外，更可在茶湯中增添部分牛樟芝成分，且從另一角度觀之，以往 採用五穀雜糧為基質所培養的牛樟芝子實趙，並不如本發明般具有茶葉的 多種營養成分’且依13315〇6所揭示者’其五穀雜糧係用來提供牛樟芝成長 之養分’因此五穀雜糧本身之營養成分非用以供人艘直接攝取，與本發明 茶葉與牛樟芝成分同時供使用者攝取不同。此外，由於本發明係在牛掉芝 菌絲佈滿培養料後即行後製乾燥，她於在同樣條件下令其成長為子實趙 201221065 , 而言’本發明更具有耗時較短、易於控管、批次間分歧度較低、品質較為 均一、培養失敗率較低、時間及經濟成本低等優點。 【實施方式】 為便於說明本發明於上述發明内容一攔中所表示的中心思想，茲以具 體實施例表達。實施例中各種不同物件係按適於說明之比例'尺寸、變形 量或位移量而描繪，而非按實際元件的比例予以繪製，合先敘明。且以下 的說明中，類似的元件是以相同的編號來表示。 請搭配參考第一圓，本發明所揭示之牛樟芝茶葉製造方法，其整體包 括若干步驟，詳如下述： 調配一培養料，該培養料主要由一培養基及一營養劑加以混合而成， " 該培養基包括茶葉’該營養劑則包括水及糖，糖的來源可為葡萄糖、果糖、 ’ 木路糖、麥芽糖、半乳糖、及廉糖不同比例做為調配；較佳者，茶葉、水 與糖之混合比例為依重量的i : i : 010.3，以調配pH值介於5 6的培養料。 待培養料調S&完成後’可進-步對培養料進行高溫殺菌，例如利用水 蒸氣以120 C至128 C之溫度連續殺菌25分鐘，並可進一步以紫外光進行殺 菌’於殺菌完成後再令其冷卻至常溫。 接著，在無菌環境下進行牛樟芝菌趙的接種，從而將牛掉芝菌趙接種 至培養料之培養基上，此時以溫度25·28Τ、濕度8〇%之環境供牛掉芝菌雜 走絲為佳。 其後’在培養室内令牛樟芝菌趙在培養料上逐漸生長，其間約經25至 35天的_，牛樟芝純絲即會佈齡鱗料的表面，接著㈣滿牛掉芝 菌絲的培養料進行低溫乾燥，即可製得牛掉芝茶葉。 5 201221065 其中’本發明所使用的牛樟芝菌趙，主要係經由菌株培植及菌種挑選、 複製等步驟取得；在㈣培植步驟巾，係以馬鈴薯葡萄糖相（p〇tat〇 dextroseagar)為培養基質，以122〇c , ^七個大氣壓（咖），裝在三角錐 瓶内進行高壓>肖毒25分鐘，基質消毒後的阳值約為5 5 5 8 ，再將其倒入約 25ml於經過紫外燈消毒的培養皿中；接著，以手術刀片在滅菌201221065 VI. Description of the Invention: ·» [Technical Field of the Invention] The present invention relates to a method for producing tea leaves, and more particularly to a method for producing a tea leaf covered with anthrax. [Prior Art] Niuzhizhi is rich in a variety of physiologically active ingredients beneficial to the human body, such as triterpenoids, dextran, superoxide dismutase, adenosine, protein, vitamin 8 group, nicotinic acid, sterols. Trace elements such as calcium, phosphorus, strontium, zinc, etc., have the functions of protecting the liver, preventing cancer, and fighting cancer. Even if the burdock has multiple functions, the burdock is only grown on the high-altitude burdock tree in Taiwan. After artificial indiscriminate mining, the resources of wild Antrodia camphorata have been increasingly exhausted. Therefore, in recent years, it has gradually changed from artificial culture to systematic cultivation. In addition to directly cultivating Antrodia camphorata with burdock, some people also use appropriate medium and inoculate Burdock. , thereby accelerating the production of Antrodia camphorata. For example, the "Artificial Cultivation Method of Antrodia camphorata" disclosed in Taiwan Patent No. 13315-6 is made from grains such as white rice and millet, coconut water, rhizome crops and sugar, and grows under the control of appropriate temperature conditions. Sub-entities, and collected for the production of Antrodia camphorata. In addition, the "Method for Producing Burdock Tea Bag" disclosed in Taiwan Patent Publication No. 200942180, which is a method similar to the method disclosed in Japanese Patent No. 1331506, is used to culture the body of A. nigra. And crushed, and then packaged (four) for tea bags. However, although it is called "tea bag", it lacks the nutrients contained in tea, and there is no "tea soup". In addition, the 'pre-existing cases are taught that the bacteria must be cultured into a sub-state before they can be added to 201221065 to harvest 'utilization, which is a long time, a small number of variables and a small number of variables will be caused by a small amount of bacteria Zhao Zhaocheng. The failure rate is improved, and under the premise of the cultivation time is long, the differences in the ingredients contained in the different batches of the burdock schisandra chinensis will increase, and the product will be controlled separately and will usually be added to the sirloin Broken or ground, recorded tea bags, plastic money in the user's consumption 'will also increase the processing costs. SUMMARY OF THE INVENTION The main object of the present invention is to provide a method for turning tea leaves into burdock and stalking the stalks and making them full of yam and hyphae. The method for producing the Antrodia camphorata tea provided for the above purpose comprises the following steps: (4) Providing _ cultivating, the cultivating is mainly composed of a mixture of medium and lycium, the medium comprising tea, the nutrient comprising water and sugar (B) Inoculating the Astragalus membranaceus cells into the medium of the culture material; (C) The cultivar is covered with burdock _ _ after 'the cultivating material of the burdock _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ The burdock tea obtained by the above steps can be directly brewed according to the general tea brewing process, and the method can directly change the original flavor of the tea broth, and can also be used in the tea broth. In addition, some of the ingredients of Antrodia camphorata are added, and from another point of view, the burdock squid cultivated in the past using whole grains as a substrate does not have the various nutrients of tea as in the present invention, and is disclosed by 13315-6. The whole grain is used to provide the nutrients for the growth of Antrodia camphora. Therefore, the nutrients of the whole grains are not used for direct ingestion by humans, and are different from the ingredients of the tea and Antrodia camphorata of the present invention. In addition, since the present invention is dried after the bovine mycelium is filled with the culture material, she grows into Zi Shi Zhao 201221065 under the same conditions, and the invention is more time-consuming and easy to control. The degree of divergence between tubes and batches is relatively low, the quality is relatively uniform, the failure rate of culture is low, and the time and economic cost are low. [Embodiment] For the convenience of the description, the central idea expressed by the present invention in the above description of the invention is expressed by a specific embodiment. The various items in the embodiments are depicted in terms of a ratio, size, amount of deformation, or amount of displacement that is suitable for the description, and are not drawn to the proportions of the actual elements. In the following description, like elements are denoted by the same reference numerals. Please refer to the first circle, the method for manufacturing the Antrodia camphorata tea disclosed in the present invention, which comprises a plurality of steps as follows, as follows: A culture material is prepared, which is mainly composed of a medium and a nutrient mixture, " The medium includes tea leaves. The nutrient includes water and sugar. The source of the sugar can be formulated as different ratios of glucose, fructose, 'wood sugar, maltose, galactose, and low-cost sugar; preferably, tea, water and The mixing ratio of the sugar is i : i : 010.3 by weight to prepare a culture material having a pH of 56. After the completion of the culture material adjustment S&, the culture material can be sterilized by high temperature, for example, continuously sterilized by water vapor at a temperature of 120 C to 128 C for 25 minutes, and can be further sterilized by ultraviolet light. Let it cool to room temperature. Then, inoculation of Antrodia camphorata Zhao in a sterile environment, thereby inoculating the bovine bacterium Zhao Zhao to the medium of the culture material, at this time, the environment is supplied with the temperature of 25·28 Τ and the humidity of 8〇%. It is better. Then 'in the culture room, the burdock bacterium Zhao gradually grows on the culture material. During the period of about 25 to 35 days, the pure silk of the burdock will be the surface of the ageing scaly, and then (4) the culture of the full-bodied mycelium After low-temperature drying, the cow's tea leaves can be obtained. 5 201221065 wherein 'the burdock bacterium Zhao used in the present invention is mainly obtained by strain cultivation and strain selection and replication; and (4) cultivation step towel, using potato dextrose phase (p〇tat〇dextroseagar) as the culture medium. At 122 〇c, ^ seven atmospheres (coffee), placed in a triangular flask for high pressure > 25 minutes of poisoning, the positive value of the substrate after disinfection is about 5 5 5 8 , and then pour it into about 25 ml In a sterile dish sterilized by UV light; then, sterilized with a surgical blade
器中以240°C 消毒50秒鐘，由野生樟芝子實雜上取下菌肉，採集原生菌株進行培育將 採得菌株置於殺g後之裝有經過紫外燈消毒的培養皿巾；而在菌種複製、 挑選步驟中’待g株長出g絲後麟化，在均_環境（溫度26t、濕度80%) 控制下待其成長45天後’再由培養姐巾將成長出_絲_手術刀切片移 植至新的馬鈴薯葡萄糖壤脂培養皿中，觀察其生長速度，選其活性強、生 長速度快之龍複製至第三代，即為適合本發明使用之牛樟芝㈣。 . 另外，上述茶葉較佳者為新鮮茶葉經後續處理之發酵茶葉所述後續， 處理係選自由m翻動、發酵、料、揉#、供乾及乾騎組成群組中 的若干組合’更佳者該茶葉係經由如第二圖所示之萎_、發酵、炒菁、揉 撚及乾燥而加以製成者。 其中，萎调的部分主要分為日光萎〉周與室内萎〉周兩個步驟，日光萎调 目的為使茶菁失去部分水份’使氧氣與茶葉細胞_成分初步發酵，大氣 之狀態，必須適當，即須有新鮮之低溫空氣（約在24_26<>c)其相對濕度為 70-80%，大氣之流通速率，必須一定（例如每分鐘為5〇1〇〇呎），而適人本 發明牛樟芝茶葉之日絲_需時間，則必須依據#時氣㈣素判斷，通 常為15-3G分鐘。之後’ 積層式萎_進行室内轉，搭配空調設施， 控制溫度、渔度’使茶菁S日技麟引發之發酵作用持續進行再配合 201221065 浪菁的方式使茶菁互相摩擦而破壞部分葉緣細胞，條件控制在室内溫度 22-24°C ’經6-10小時’減重率為25-30%。 發酵則係利用堆積產生微熱，使茶葉的細胞與空氣接觸後產生茶多盼 類的氧化’其他化學齡如絲酸、還原糖、果膠料也相伴發生化學變 化而產生香氣》 炒菁係利用圓筒式殺菁機進行，每次投入茶葉812公斤溫度 250-280oC ’，經過4·8分鐘，重量減少率為3〇-4〇%。以高溫破壞酵素活性， 並停止茶f繼續發酵及生化反應，穩定茶葉品質。炒茶菁時茶葉水分大量 散失，使茶質柔軟便於揉撚成型。 其後，藉彳讎、破壞茶葉組織，使茶汁純齡#葉上留住茶 精華。與-練料_是，適合祕本㈣之錢只略__與重複 多次的解塊動作’從而保持整片葉形，以利後續牛樟芝菌趙走絲。 供乾係利用高溫破壞殘留再獅茶葉巾的酵素，讓⑽本身含水量低 於5% ’初期溫度為购欣，歷時25·35分鐘。使其不易變質。第一次乾 燥程度壯分之後，取㈣葉_，待料後再進行第二次絲，溫度以 85-95°C為宜。 上述牛樟芝茶葉，可為如第三_示之完整茶餘，或如第四或五圓 所示經揉_後喊的條狀及球狀，科樟芝咖則會如第六_示而覆 蓋於茶葉本體2之部分或完整表面。 本發明製得之牛樟芝茶葉魏—般茶葉沖泡方式加以相後茶葉會 在茶湯中舒展開來，醉樟芝的成分便逐漸釋放於茶湯之中。 為進-步佐證本發明製得之牛樟芝茶葉確實含有活性成分申請人更 201221065 進一步進行下列試驗： 【菌種鑑定】 將本發明製得之牛樟芝茶葉上的菌絲體進行採樣，直接培養在馬鈴薯 葡萄糖洋菜培養基（PDA)及麥芽糖抽出物培養基（MEA)平板上，在室 溫下培養17天後，可見菌絲生長，且僅有單一種純菌菌落，菌落生長緩慢， 在PDA及MEA平板上皆會產生水蜜桃果腐香味，菌落顏色呈橘黃色至淡橘 色0 直接將樣品進行DNA萃取、聚合晦連鎖反應，並增幅ITSI-5.8S-ITS2序 列，序列總長為661bp，與美國國家生物技術信息中心的核酸或蛋白質序列 資料庫（NCBI GenBank)上的序列進行分析，分析結果最接近者為Antrodia camphoratus (HM119138) (= Antrodia cinnamomea)，序列的覆蓋率為100% (661/661)，相似度為100% ;另外進行增幅LSUrDNADl-D3部分序列， 其序列總長為945bp，與NCBI GenBank上的序列進行分析，分析結果最接 近者為Taiwanofiingus camphoratus (AY333842) (= Antrodia cinnamomea)，序 列的覆蓋率為100% (945/945)，其相似度為100%。 根據樣品菌落型態、特殊氣味及rDNA ITSI-5.8S-ITS2和LSU rDNA D1-D3序列分析結果，該樣品上的真菌確實為牛樟芝Antrodia cinnamomea 之菌絲體。 【總萜濃度檢測】 以紫外光/可見光分光光譜儀對本發明製得之牛樟芝茶葉進行濃度檢 測，檢出總萜濃度為36.50〇16^。 【多醣體濃度檢測】 201221065 » 將本發明製得之牛樟芝茶葉經迴流萃取所得萃取液，以紫外光/可見光 Λ 分光光譜儀進行多醣體濃度檢測’檢出水可溶性多醣體含量為4·54%。 【咖啡因濃度檢測】 取8g本發明製得之茶葉，以水溫9〇〇c，水量2〇〇ml，第一泡沖3〇秒後倒 掉’第二泡沖一分鐘後取水樣，以高壓液相層析儀（HpLC)進行分析，檢 出咖啡因（Caffeine)含量為〇.〇7mg/mL。 因此，本發明所製得之牛樟芝茶葉，除茶葉所含營養成分外，亦確實 含有牛樟芝之營養成分。 雖本發明是以若干較佳實施例作說明，但精於此技藝者能在不脫離本 發明精神與範疇下作各種不同形式的改變。以上所舉實施例僅用以說明本 發明而已，非用以限制本發明之範圍。舉凡不違本發明精神所從事的種種 ’ 修改或變化’倶屬本發明意欲保護之範疇。 【圖式簡單說明】 第一圖係本發明牛樟芝茶葉製造方法之流程示意圖。 第二圖係本發明茶葉後續處理流程示意圖。 第三圖係本發明所製得牛樟芝茶葉態樣（一）之示意圖。 第四圖係本發明所製得牛樟芝茶葉態樣（二）之示意圖。 第五圖係本發明所製得牛樟芝茶葉態樣（三）之示意圖。 第六圖係本發明所製得牛樟芝茶葉之剖面示意圖。 【主要元件符號說明】 1 :牛樟芝菌絲 2:茶葉本體The apparatus was sterilized at 240 ° C for 50 seconds, and the fungus was removed from the wild scorpion scorpion. The original strain was collected for cultivation, and the strain was placed in a sterilized culture dish towel after being killed by ultraviolet light; In the strain replication and selection steps, 'the g plant grows g-filament, and after 45 days of control under the control of the environment (temperature 26t, humidity 80%), it will grow out by the training sister. _ silk _ scalpel slices were transplanted into a new potato glucosinolate culture dish, and the growth rate was observed. The dragon with strong activity and fast growth rate was selected to replicate to the third generation, which is suitable for the use of the burdock (4). In addition, the tea is preferably a fresh tea leaf which is subsequently treated by the fermented tea which is subsequently treated, and the treatment is selected from the group consisting of m turning, fermentation, material, 揉#, dry and dry riding. The tea is made by wilting, fermentation, sacrificial cyanine, mash and drying as shown in the second figure. Among them, the part of the wilting is mainly divided into two steps: solar wilting>week and indoor wilting>week, and the purpose of sunlight wilting is to make the tea scent lose part of the water', so that the oxygen and tea cells are initially fermented, and the state of the atmosphere must be Appropriate, that is, fresh low-temperature air (about 24_26 <>c) has a relative humidity of 70-80%, and the atmospheric circulation rate must be constant (for example, 5〇1〇〇呎 per minute), and suitable for people The silk of the burdock tea of the present invention requires time, and it must be judged according to #时气(四)素, usually 15-3G minutes. After that, the 'layered wilted _ for indoor turn, with air-conditioning facilities, control of temperature, fishing degree', the fermentation of the tea sapphire S-technology lining continues to cooperate with the 201221065 wave cyanine method to make the tea phthalocyanine rub each other and destroy part of the leaf margin Cells, conditions controlled at room temperature 22-24 ° C '6-10 hours' weight loss rate of 25-30%. Fermentation uses the accumulation to generate micro-heat, so that the cells of the tea are in contact with the air to produce the anti-oxidation of the tea. Other chemical ages such as silk acid, reducing sugar, and pectin are accompanied by chemical changes to produce aroma. The cylinder type killing machine is carried out, and each time the tea leaves are put into a temperature of 812 kg of 250-280 ° C ', after 4-8 minutes, the weight reduction rate is 3〇-4〇%. The enzyme activity is destroyed by high temperature, and the tea is stopped to continue fermentation and biochemical reaction to stabilize the quality of the tea. When the tea is fried, the tea leaves are largely lost, making the tea soft and easy to form. After that, the tea tissue was destroyed and the tea essence was kept on the leaf. And - the material _ is, the money suitable for the secret (4) is only slightly __ and repeated multiple deblocking actions' to maintain the entire leaf shape, in order to facilitate the follow-up of the burdock. The enzyme used in the dry system to destroy the residual lion tea towel by high temperature, so that (10) itself has a water content of less than 5%. The initial temperature was purchased for 25.35 minutes. Make it not easy to deteriorate. After the first dryness is strong, take (four) leaves _, and then carry out the second wire after the feed, the temperature is preferably 85-95 °C. The above-mentioned burdock tea may be a complete tea rest as shown in the third _, or a strip and a ball called 揉 _ after the fourth or fifth circle, and the 樟 咖 咖 咖 覆盖 覆盖 覆盖 覆盖 覆盖 覆盖 覆盖On the part or the entire surface of the tea body 2. The tea of the Antrodia camphorata obtained by the invention is brewed in a tea-like manner, and the tea leaves are stretched out in the tea soup, and the ingredients of the drunken Zhizhi are gradually released into the tea soup. For the further step, it is confirmed that the Antrodia camphorata tea produced by the present invention does contain the active ingredient. Applicant No. 201221065 Further the following tests are carried out: [Strain identification] The mycelium on the Antrodia camphorata tea obtained by the present invention is sampled and directly cultured in the potato. On the plates of glucosinolates (PDA) and maltose extract medium (MEA), the mycelial growth was observed after 17 days of incubation at room temperature, and there was only one pure bacterial colony, and the colony grew slowly, in PDA and MEA plates. The peach fruit scent is produced on the top, and the colony color is orange to pale orange. The sample is directly subjected to DNA extraction, polymerization, hydrazine chain reaction, and the ITSI-5.8S-ITS2 sequence is increased. The total length of the sequence is 661 bp, and the US national organism The sequence of the nucleic acid or protein sequence database (NCBI GenBank) of the Technical Information Center was analyzed. The closest result was Antrodia camphoratus (HM119138) (= Antrodia cinnamomea) with a sequence coverage of 100% (661/661). The similarity is 100%; in addition, the LSUrDNADl-D3 partial sequence is amplified, and the total length of the sequence is 945 bp, which is divided into the sequence on the NCBI GenBank. The closest result of the analysis was Taiwanofiingus camphoratus (AY333842) (= Antrodia cinnamomea), with a sequence coverage of 100% (945/945) and a similarity of 100%. According to the sample colony type, special odor and rDNA ITSI-5.8S-ITS2 and LSU rDNA D1-D3 sequence analysis, the fungus on this sample is indeed the mycelium of Antrodia cinnamomea. [Total radon concentration detection] The concentration of the Antrodia camphorata tea leaves prepared by the present invention was measured by an ultraviolet/visible spectrophotometer, and the total radon concentration was determined to be 36.50〇16^. [Polymer concentration detection] 201221065 » The extract obtained from the Antrodia camphorata leaves obtained by the present invention was subjected to reflux extraction, and the polysaccharide concentration was detected by ultraviolet/visible spectroscopy spectrometry. The water-soluble polysaccharide content was determined to be 4.54%. [Caffeine concentration detection] Take 8g of the tea made by the invention, the water temperature is 9〇〇c, the water volume is 2〇〇ml, and the first bubble is washed for 3 seconds, then the second bubble is taken for one minute and then the water sample is taken. The analysis was carried out by high pressure liquid chromatography (HpLC), and the caffeine (Caffeine) content was determined to be 〇.〇7 mg/mL. Therefore, the Antrodia camphorata tea produced by the present invention does not contain the nutrient components of the tea leaves, and does contain the nutrient components of Antrodia camphorata. While the invention has been described in terms of the preferred embodiments, the embodiments of the invention The above embodiments are merely illustrative of the invention and are not intended to limit the scope of the invention. The various modifications and variations of the invention are intended to be within the scope of the invention. BRIEF DESCRIPTION OF THE DRAWINGS The first figure is a schematic flow chart of the method for producing the Antrodia camphorata tea of the present invention. The second figure is a schematic diagram of the follow-up process of the tea leaves of the present invention. The third figure is a schematic diagram of the tea (A) obtained from the invention. The fourth figure is a schematic diagram of the tea (2) obtained from the invention. The fifth figure is a schematic diagram of the tea (3) obtained from the invention. The sixth drawing is a schematic cross-sectional view of the Antrodia camphorata tea produced by the present invention. [Main component symbol description] 1 : Astragalus membranaceus 2: Tea body