| abstract |
PURPOSE: A method of making leaf tea of lotus(Nelumbo nucifera Gaertn.) by the introduction of an optimized procedure such as steaming, rolling, roasting or the like into the production process for lotus leaf tea is provided. It removes green aroma and impurities of lotus leaves and improves the palatability and productivity while maintaining a physiologically active component containing vitamin C and chlorophyll. CONSTITUTION: A lotus leaf is cut, washed with water, steamed with the vapor pressure of 90 to 100kgf/cm2 for 40 to 50sec and then cooled with cold air for 1min. The steamed lotus leaf is roasted with hot air for 15 to 25min at 75 to 110deg.C, rolled for 5 to 10min at room temperature and reroasted with hot air for 20 to 30min at 30 to 40deg.C. Thereafter, the lotus leaf is reroasted for 15 to 25min after the removal of foreign material and powder with hot air at 40 to 50deg.C, dried with hot air for 30 to 40min at 60 to 70deg.C and then roasted for 20 to 40min at 80 to 90deg.C, followed by grinding. |