| 摘要 |
A method of manufacturing a functional loess tea bag containing loess(yellow earth) to reduce the bitter taste and hangover of liquor and green tea to mitigate the flavor and taste of the loess when infused in water or the liquor is provided to offer the efficacy of loess water(Jijangsu) and components such as metal powder and herbal powder to the product. Loess powder is mixed with any one selected from gold powder, silver powder, mugwort powder, pine needle powder, arrowroot powder and Hovenia dulcis powder in a weight ratio of 5:5. Then the above mixture is mixed with green tea powder in a weight ratio of 5:5, put into a nonwoven fabric(10) and then sealed. The tea bag(1) has a string(12) at the upper end. The loess powder is prepared by grinding loess to 500meshes and drying for about 20hr.
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