| 摘要 |
A method for preparing mixed and dark-roasted green tea with excellent taste is provided to remove the puckery taste and peculiar smell of green tea leaves gathered at the beginning of August or October through a high-temperature roasting process. A method for preparing mixed and dark-roasted green tea with excellent taste comprises the steps of: (i) primarily processing green tea leaves gathered at the beginning of August or October; (ii) roasting the green tea leaves in a drum roaster using far-infrared rays with a wavelength of 5~100mum at 180~220°C for 5~30min to make dark-roasted green tea; and (iii) mixing 10~60wt% of at least one selected from the group consisting of cereals, plant leaves, and medicinal herbs to the dark-roasted green tea, based on the total weight. The cereals comprise at least one selected from the group consisting of brown rice, buckwheat, adlay, black bean, and corn. The plant leaves comprise at least one selected from the group consisting of persimmon leaves, pine needles, mulberry leaves, and Angelica keiskei Koidz. The medicinal herbs comprise at least one selected from the group consisting of Polygonatum odoratum var. pluriflorum, Eucommia ulmoides, chicory, mugwort, and licorice root. |
