대용차의 기능성 블렌딩을 통한 색·향·미 비교 Ⅱ

Comparative Studies of color, fragrance, and taste through functional blending of tisanes Ⅱ

This study investigated the taste and color of herbal tea blended along with the functional properties of herbal tea. Tisane that are effective for diet include mate, hibiscus, fennel, lemon balm, burdock, red bean, herbs that are effective for rejuvenation include rosemary, rose hip, peppermint, mate, licorice, lemon verbena, herbs that help strengthen blood vessels was investigated with buckwheat, beetroot, lotus leaf, burdock root, corn hydrangea, and dermis. In herbal blending tea, the taste of tea with diet function was good at 1.5g of mate + 1.0g of burdock + 0.5g of fennel, and the blending tea for recovery was good at 1.5g of lemon verbena + 1.0g of peppermint + 0.5g of mate. The blood vessel strengthening blending difference did not show a significant difference depending on the blending composition. Therefore, it is estimated that drinking blended herbal tea with flavor will help prevent diseases.