| 摘要 |
A method of manufacturing chrysanthemum tea by removing calyx and stem from a chrysanthemum flower and drying the chrysanthemum flower is provided to obtain characteristic taste and flavor of chrysanthemum to tea and enables the consumer to eat the chrysanthemum flower. A chrysanthemum flower is washed and dried at 30 to 33deg.C for 24 to 30hr in a dryer and at 30 to 35deg.C for 36hr in a separate drying furnace. After removal of calyx and stem, only the chrysanthemum flower is collected, soaked in bamboo salt water to sterilize pest eggs, microorganisms and the like and dried at 36hr in a drying furnace. Thereafter, the calyx and stem of chrysanthemum flower is packaged in a bag. The chrysanthemum flower is separately packaged in a bag.
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