A mixed herb tea which excels in antioxidation and taste and the manufacturing method thereof

摘要

PURPOSE: A method of making herb tea by freeze drying or hot air drying Lavandula spica, Rosmarinus officinalis, Menthae piperitae, Thymus vulgaris and Salvia officinalis is provided. The product has excellent antioxidant properties and palatability and maintains a fresh taste and flavor for a long period of time. CONSTITUTION: Rosmarinus officinalis L., Menthae piperitae L. and Thymus vulgaris L. are freeze-dried at -35 to -45deg.C and 0.01 to 0.05mmHg. and Lavandula spica L. and Salvia officinalis L. are dried with hot air. The herb tea comprises 18 to 28% by weight of Lavandula spica, 15 to 25% by weight of Salvia officinalis, 14 to 24% by weight of Rosmarinus officinalis 17 to 27% by weight of Menthae piperitae and 11 to 21% by weight of Thymus vulgaris. The Lavandula spica and Salvia officinalis exhibit the highest fragrance component concentration when heated with hot air at 50 to 60deg.C.