INFUSED TEA PREPARED USING STEAMED FRESH GINSENG, FRESH COFFEE BEANS, CHAGA MUSHROOMS, STEVIOSIDE, KOREAN RAISIN, PEPPERMINT, GLUTAMINE, ALANINE, STEAMED ONION, GARLIC, ALDER TREE BARKS AND PINE NEEDLES, WHICH DISSOLVES QUITE READILY IN WATER WHILE HAVING GOOD TASTE AND FLAVOR AND EFFICACY OF COMPONENTS

From the paper

Abstract

PURPOSE: Infused tea prepared by using steamed fresh ginseng, fresh coffee beans, chaga mushrooms, stevioside, Korean raisin(Hovenia dulcis Thunb.), peppermint, alanine, glutamine and the like is provided. The product dissolves quite readily in water while having good taste and flavor and efficacy of components.

CONSTITUTION: The infused tea is prepared by the steps of: washing fresh ginseng in 2 to 20% sodium chloride solution at 25 to 40deg.C for 3 to 10min in the first stage, 10% vinegar solution for 3 to 10min in the second stage and a solution of sodium chloride and salt in the third stage and steaming soaking fresh coffee beans in purified water for 2 to 6hr crushing chaga mushrooms and Cinnamomi Cortex to a size of 2 to 4mm crushing seeds of Korean raisin and peppermint to a size of 2 to 4mm soaking the mixture in a solution of citric acid, vitamin C, stevioside, glutamine and alanine mixing steamed onion, garlic, alder tree barks and pine needles, adding with the above mixture and crushing concentrating while irradiating UV rays with a UV lamp forming the porosity on the mixture with an expansion apparatus flash freezing at -30 to -50deg.C grinding in a sterilized room and sterilizing with a UV germicidal lamp and then tea bagging.