Chrysanthemum tea and preparation method thereof

• Main Author: ZHANG JINJIN
• Format: Patent
• Language: English
• Published: 11.02.2015
• 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 tea and a preparation method thereof. The chrysanthemum tea consists of the following raw materials in parts by weight: 40-50 parts of florists chrysanthemum, 40-50 parts of wolfberries, 40-50 parts of lotus plumule, 40-50 parts of scaphium scaphigerum, 30-40 parts of shredded pericarpium citri reticulatae, 30-40 parts of fructus crataegi, 30-40 parts of momordica grosvenori, 40-50 parts of crystallized sugar, 7-8 parts of duck necks, 9-11 parts of mint juice, 3-4 parts of chopped chilli, 6-7 parts of preserved egg yolk, 4-5 parts of sargassum fusiforme, 4-5 parts of black rice, 5-6 parts of fish balls, 15-18 parts of gold yellow sand pear juice, 5-6 parts of hypsizygus mammoreus bigelow, 0.5-1 part of radix rehmanniae praeparata, 0.5-1 part of ginseng flowers, 1-2 parts of osmanthus fragrans, 1-2 parts of rhizoma drynariae, 1-2 parts of endothelium corneum gigeriae galli, a proper amount of water and 40-50 parts of a nutritional additive. The preparation method comprises a step of stewing the black rice in the gold yellow sand pear juice to make rice soup have the sweet flavor and nutrients of the gold yellow sand pear juice, so the chrysanthemum tea has the effects of nourishing the liver to improve visual acuity, cooling, removing toxin, relieving internal heat and relieving sore-throat to nourish the throat, and the added traditional Chinese medicines have the effects of nourishing kidney, strengthening bones and relieving injuries and pain.