Chrysanthemum and mint tea and preparation method thereof

• Main Author: ZHANG JINJIN
• Format: Patent
• Language: English
• Published: 04.02.2015
• Subjects: COFFEE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses chrysanthemum and mint tea and a preparation method thereof. The chrysanthemum and mint tea is prepared from the following raw materials in parts by weight: 70-80 parts of florists chrysanthemum, 70-80 parts of mint, 30-40 parts of lavender, 30-40 parts of shredded pericarpium citri reticulatae, 40-50 parts of sweet-scented osmanthus, 40-50 parts of granulated sugar, 3-5 parts of salted duck yolk, 8-10 parts of goat milk, 4-5 parts of pigeon egg powder, 8-9 parts of agalchi fish, 10-12 parts of bayberry juice, 10-13 parts of palm oil, 4-6 parts of celery powder, 4-5 parts of mashed potatoes, 5-6 parts of honey dew melon, 4-6 parts of roasted torreya nucifera, 0.5-1 part of astragalus smicus, 0.5-1 part of royal paulowinia flower, 1-2 parts of junci medulla, 1-2 parts of ginseng leaf, 1-2 parts of fresh rhizoma phragmitis, a proper amount of water and 40-50 parts of a nutrition additive. The agalchi fish is soaked in the bayberry juice and is fried finally; the fishy smell of the agalchi fish is removed; the chrysanthemum and mint tea has sweet and sour taste of the bayberry juice; and the added mint has the effects of refreshing and soothing the spirit, dispelling wind and dissipating heat, whetting the appetite, and helping digestion.