| 摘要 |
PURPOSE: A manufacturing method of tea which uses red beans as a main material is provided to reduce fishy taste and bitter taste of conventional red bean tea and to supplement cold property of the red beans. CONSTITUTION: A manufacturing method of tea which uses red beans as a main ingredient comprises the following steps: preparing tea material including red beans, brown rice, hydrangea, and rose hip; brewing hydrangea among tea materials with 70-80 deg. Celsius of water for 80-90 minutes; after certain time for sweet taste of the hydrangea to be brewed is passed, adding red beans and brown rice into water in which the hydrangea is added; and after certain time for red beans and brown rice to be brewed is passed, adding rose hip into water in which the red beans and brown rice are added. The tea material comprises 45-58 wt% of red bean, 35-48 wt% of brown rice, 5-18 wt% of hydrangea, and 2-15 wt% of rose hip. In the step of brewing hydrangea, volume of boiling water per 1g of tea material is 50-60 milliliters and the temperature is 70-80 deg. Celsius. The red beans and brown rice are brewed with 50-60 deg. Celsius of water for 25-35 minutes. The rose hip is brewed with 50-60 deg. Celsius of water for 5-10 minutes. [Reference numerals] (AA) Prepare materials; (BB) Prepare 45-58 weight% of red beans, 35-48 weight% of brown rice, 5-18 weight% of hydrangea, and 2-15 weight% of rose hip; (CC) Wash; (DD) Wash red beans and brown rice with water of about 15-20°C; (EE) Boil water; (FF) Boil the hydrangea in water of about 70-80°C for 80-90 minutes; (GG) Boil the red beans and brown rice in water of about 50-60°C for 25-35 minutes; (HH) Boil the rose hip in water of about 50-60°C for 5-10 minutes; (II) Complete; (S200) Boil water(50-60ml per g of tea materials); (S310) Brew the hydrangea; (S320) Brew the red beans and brown rice; (S330) Brew the rose hip; (S400) Remove tea materials
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