MANUFACTURING METHOD OF DISOCOREA BATATAS TEA

摘要

A method for manufacturing a Chinese yam tea is provided to minimize the destruction of nutrients and to improve taste using a far infrared ray ball for parching. A Chinese yam cut into small pieces is dried under 48 centigrade degrees. The far infrared ray ball and the dried Chinese yam are parched in a ceramic container at the temperature of 45 to 48 degrees centigrade. The water of 90 to 99 weight% of 40 to 48 degrees centigrade and the Chinese yam of 1 to 10 weight% are brewed for 30 to 60 minutes. The clear liquid is obtained by filtering the brewed solution.