FIELD OF THE INVENTION The present invention relates to the food industry and, in particular, to herbal beverages with a high content of biologically active substances, in particular gamma-aminobutyric acid (GABA), and to a method for producing beverages from Rosebay Willowherb. The technical result of the present invention is to simplify the process for producing Rose Bay Willow Herb tea while significantly increasing the GABA content in the final product. The method for producing tea having a high gamma-aminobutyric acid content from Rosebay Willow Herb comprises freezing a raw material consisting of Rosebay Willow Herb leaves at a temperature of -45 to 0° C. or cooling the raw material to a temperature below the dew point; The raw material is then heated to a temperature of 15 to 25° C., followed by grinding the raw material to produce a homogeneous plant material, and the resulting plant material is subjected to an aqueous solution of vitamin B6 from 0.10 to 0.25 per kg of plant material. 6.4 to 10.6 g of glutamic acid or one of said salts per kg of plant material in an amount of g vitamin B6 and in an aqueous suspension of glutamic acid or a solution of sodium or potassium or magnesium or calcium or ammonium or lithium or zinc salt of glutamic acid , followed by fermenting the material at 22 to 40° C. for 2 to 10 hours, followed by drying to give the final product, wherein the content of vitamin B6 in the added solution is 0.5 % to 1%, and the glutamic acid content in the suspension and in the glutamic acid salt solution is 5% or 20 to 25%, respectively.
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