Manufacturing Method for Bokbunja Tea Using Berry and Leaf of Rubus coreanus Miquel

摘要

This invention relates to a process for the preparation of tea using leaves and bokbunja bokbunja fruit. As more particularly, to a method for producing a bokbunja deokeumcha Using bokbunja gwaripcha bokbunja leaf and fruit using bokbunja, bokbunja gwaripcha comprising a heated and then thawed at room temperature, the frozen concentrated bokbunja bokbunja liquid juice obtained by juice squeezer and , bokbunja juice decision function for liquid glucose, acidulant, vitamin C, fruit concentrates, flavors (Raspberry, No. 74104, Samjeong perfume) and then mixed with the functional material paste, passed through a mesh of a predetermined size by a hot-air dryer in the formed granules to prepare a bokbunja gwaripcha including the step of drying. The bokbunja deokeumcha is packed after the bokbunja saengip cheonggi buy at 200~230 (deokeum process) and note when the group (Bibim step) repeated at least three times and dried aged 20-30 minutes at 90 or less selective one. ; will contribute to using the leaves and fruit are produced bokbunja bokbunja cars per capita income in excess of the present invention improves the antioxidant ability to develop excellent tea products and be able to contribute to public health.