Process of An Herbal Drink Tea of Chrysanthemum

摘要

PURPOSE: A method of manufacturing fermented Chrysanthemum tea is provided to remove astringent and bitter tastes of Chrysanthemum while neutralizing toxic components in the Chrysanthemum by fermenting the Chrysanthemum with sugar. CONSTITUTION: A method of manufacturing fermented Chrysanthemum tea includes the following steps: removing moisture after cultivating and washing Chrysanthemum; sealing a jar in which Chrysanthemum and sugar are stored with a weight ratio of 1 : 1; fermenting Chrysanthemum in 15~20C for 15 days; separating the fermented Chrysanthemum extract with a squeezer; filtering the extracted Chrysanthemum extract with a help cloth; filtering the extracted Chrysanthemum extract; and cooling and storing the extracted liquid in the jar in 4C.