Researchers from the Key Laboratory of Chemistry of Northwestern Plant Resources, Chinese Academy of Sciences, have developed a preparation method of solid tea with making-up function. The technique received Chinese invention patent on November 14. The patent number is ZL200910117692.7.

The tea is made from Astragalus, Codonopsis, Jujube, raisin, ginger, Chinese prickly ash and green tea. It has a good taste and making-up function as well. During the preparation process, the good dispersion of raw material has been fully used and the tedious steps needed for the pretreatment of raw materials containing high amount of sugar have been avoided. No additives or excipient is added.

The tea is uniform in particle size and can be eaten just the way it is or by poured hot water on it. The preparation process is in accordance with the need for health and the trend of returning to nature.

At present, the solid tea sold at the market is prepared through 2 ways. One is to pulverize the raw materials and then made it into packed tea. However, the method is not suitable for highly adhesive raw materials. Another way is to extract the raw materials and then add many excipients or additives to obtain final products. This approach is tedious and many additives or excipients are added, which is not in accordance with the idea of returning to nature and staying healthy.