| 摘要 |
PURPOSE: Sprout vegetable tea and a producing method thereof are provided to remove the unique spicy taste of sprout vegetables by adding flower tea. CONSTITUTION: A producing method of sprout vegetable tea comprises the following steps: drying sprout vegetables with far infrared rays at 60-80 deg C for 10-25 minutes; firstly roasting the dried sprout vegetables for 5-15 minutes, and secondly roasting the sprout vegetables for 5-15 minutes in the low heat; mixing 90-97wt% of obtained sprout vegetable tea with 3-10wt% of flower tea; and adding 1-10wt% of green tea into the mixture. The sprout vegetables are selected from buckwheat, wheat, barley, carthamus tinctorius, sunflower, perilla, black sesame, ginseng, yam, red beet, broccoli, corn, Chinese cabbage, alfalfa, cabbage, or other vegetables.
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