On the efficacy and processing technology of common seabuckthorn tea
1989
Xu Munong (Shandong Agricultural Univ., Jinan (China)) | Xu Jingbiao | Wang Zhijiang | Yu Chengren
There are many kinds of nutrients contained in leaves of common seabuckthorn and some of them even more than in its juice and fruit. The authors have succeeded in processing several kinds of tea from common seabuckthorn into green, red and three types of jasmine tea. The analysis shows that the biochemical indices equal to those of some famous Chinese tea; the colour of the tea liquor is good also with abundance of nutrients. The common seabuckthorn tea may become a health protection tea with wide prospect in China. The qualities of the common seabuckthorn tea and its processing technology are described in this paper.
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