WILD GINSENG GREEN TEA WITH REDUCED ASTRINGENCY AND BITTER TASTE IN COMPARISON WITH CONVENTIONAL GREEN TEA, AND A PRODUCING METHOD THEREOF

摘要

PURPOSE: A producing method of wild ginseng green tea is provided to improve the characteristic taste and flavor of wild ginseng, and to maintain ingredients showing pharmacological activity in green tea by mixing wild ginseng and green tea.;CONSTITUTION: Green tea leaves are collected. Impurities except for buds are removed. The green tea leaves without the impurities are spread and dried to evaporate moisture. The green tea leaves in which moisture is evaporated are roasted at 230-270 deg. C for 5-15 minutes. The roasted green tea leaves are cooled with natural wind, and rolled for 10-30 minutes in a rolling apparatus. The rolled green tea leaves are placed at a lump breaker and dried at 130-170 deg. C for 10-30 minutes. Wild ginseng leaves are washed, and moisture is removed. 0.8-1.2 parts by weight of wild ginseng leaves are mixed to 8-12 parts by weight of green tea leaves, and roasted at 100-140 deg. C for 10-30 minutes. The roasted leaves are dried.;COPYRIGHT KIPO 2013;[Reference numerals] (AA) Wild ginseng leaves; (BB) Green tea leaves; (CC) Sorting process; (DD,II) Wi (EE) Roast; (FF) Rub; (GG) Spread and dry; (HH) Within 30% of moisture; (JJ) Mixing roast; (KK,MM) Dry; (LL) Within 10% of moisture; (NN) Within 5% of moisture