METHOD FOR PREPARING LEACHED TEA AND EXTRACTED TEA CONTAINING LEMON AND LEMON VERBENA, AND LEACHED TEA AND EXTRACTED TEA PREPARED THEREFROM

摘要

The invention, or characterized in that it comprises a 40 to 60% lemon pulp and lemon verbena 60 to 40% by weight; Or comprises 40 to 30% by weight of lemon pulp, lemon verbena 30 to 40% by weight, citric acid 5 to 10% by weight, vitamin C 8 to 5% by weight, stevioside 7 to 10% by weight and the collagen 10 to 5% by weight and liquid extraction method of tea chimchulcha containing lemon and lemon verbena, characterized manufacture and relates to a liquid extraction with chimchulcha tea made therefrom. ; According to the invention, for a long time the flavor of lemon thereby it is possible to increase the functional properties and the effect they have by the addition of lemon verbena a lemon flavor that is volatilized upon drying of lemon into the lemon verbena tissue by pressure transfer method transition to maintain, and can improve the flavor to be easily manufactured using a primary extraction liquid chimchulcha and increase the palatability and convenience. ; Lemon, lemon verbena, citric acid, vitamin C, stevioside, collagen, pressure transition, chimchulcha, liquid tea extract