RU2019974C1 - Method of tea preparing - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: in the course of tea production the following components are added to the mixture of dried-cured and fixed tea leaves at curling stage: Acanthopanax sessiliflorus or Kolopanax septemlobus or Aralia, or shizandra, or Oplopanax elatus, or ginseng, or Eleutherococcus senticosus, or rosewort, or bottle tree, or rose bay leaves, or Pol-Pala herb, or rose flowers; and/or ginseng, or E. senticosus, or Leuzea carthamoides, or O. elatus, or Aralia, or rosewort roots; and/or a mixture of leaves and roots of E. senticosus, or ginseng, or rosewort, or O. elatus, or Aralia; and/or a mixture of leaves and roots of E. senticosus, sea kale powder, common balm herb, or rose bay and E. senticosus leaves, or leaves and roots of Bergenia crassifolia and rosewort roots, or E. senticosus leaves and sea backthorn fruits, or rosewort roots, sea backthorn fruits and common balm herb, or dew-berry leaves and E. senticosus roots, or birch Inonotus obliquus powder and mistletoe leaves, or water pepper herb and rose fruit, or E. senticosus and rose leaves, or ginseng and sea backthorn leaves; and/or extracts of shizandra fruit, Aralia root, O. elatus root, rosewort root, E. senticosus root, ginseng root, bottle tree leaves, rose bay leaves, sika deer, Siberian stag, papaya fruit. EFFECT: enhanced quality of tea. 9 cl, 6 tbl

Description

 The invention relates to the food industry and can be used in enterprises for the production of tea.

 A known method of producing tea, providing for the introduction in the process of twisting into a withered or fixed leaf extract obtained from low-grade tea material (ed. St. USSR N 405522, class A 23 F 3/02, published. 1973).

 The disadvantage of this method is not very high organoleptic characteristics (aroma, taste) of the finished product and low biological value.

 This is due to the fact that the enrichment is not a full-fledged high-grade material, and accordingly the extract obtained from it is significantly inferior in quality to the analogous extract of wilted and fixed tea leaves. Therefore, when it is introduced into tea, the quality indicators of the processed object are averaged, which significantly deteriorates both the aroma and taste of the product developed and its biological value.

 A known method of producing tea, providing for the introduction into a curled tea leaf of dry low-grade tea and an aqueous extract of beetroot (ed. St. USSR N 560578, class A 23 F 3/04, published. 1977).

 The disadvantage of this method is also to reduce the organoleptic characteristics of the target product due to the introduction of low-grade tea, and beetroot extract, although it plays a positive role in the formation of infusion and appearance of the finished tea, however, it significantly reduces the taste and aroma of tea and the overall concentration of bioactive substances tea (catechins, vitamin E and C, essential amino acids).

 There is also known a method of producing tea, providing for the introduction into the tea leaf in the process of twisting the extract from grape squeeze and peel of grapes (ed. St. USSR 1033112, class A 23 F 3/12, published. 1983).

 The disadvantage of this method is the low organoleptic characteristics and low biological value of the enrichment (which is a waste product) compared with the quality and chemical composition of varietal tea leaves, which significantly reduces the quality of the product.

 A known method of tea production, providing for the introduction into a curled tea leaf of a blackberry leaf and an extract from the coarse parts of a blackberry (ed. St. USSR N 1175421, class A 23 F 3/00, published. 1985).

 A disadvantage of the known method also lies in the use of a raw material inferior in comparison with a tea leaf, which significantly reduces the quality and biological value of the finished tea.

 A known method of tea production, providing for the introduction into the tea leaf during the processing of green mass of vines in fresh or chopped-dried form (ed. St. USSR N 1194360, class A 23 F 3/00, published. 1985).

 The disadvantage of this method is also a noticeable decrease in aroma, taste and total content of biologically active substances of the finished product due to the use of low-grade enrichment.

 A known method of producing tea, providing for the preliminary processing of a herbal supplement (leaves of Eleutherococcus or Ginseng, or Acanthopanax, or a mixture of the roots and leaves of Eleutherococcus, or the roots of Eleutherococcus and ginseng), its grinding, mixing with prepared tea and packaging [1].

The disadvantages of this method are the following:
low organoleptic indicators of the appearance of the finished product. This is due to the fact that although the additives used are pretreated with tea extract, they do not undergo enzymatic transformations completely and the ready-made tea is subsequently given a variegated commercial appearance unusual for high-quality tea;
different specific weights of tea leaves and additive particles make it difficult to fully blend the material before packing, and also make it difficult to weld the finished product and filter it due to the floating of lighter particles on the surface of boiling water;
for the implementation of the method, it is mandatory to have extraction apparatus for the extraction of low-grade tea materials. This significantly increases the cost of finished tea. In addition, additional costs for the transportation and acquisition of low-grade tea material going to the preparation of the extract become necessary. If this is to some extent solvable in the conditions of tea factories for primary processing, then it is difficult at tea packing enterprises.

 The closest in technical essence to the invention is a method of producing tea, which involves splitting a batch of tea leaves into two parts, withering one part, fixing the other part, mixing the parts, twisting, drying, sorting and packaging [2].

 The known method, although it provides fairly good organoleptic characteristics of the finished product, however, its biological value and healing properties are quite low, which are within the properties of natural tea, and a certain increased content of caffeine in the produced products plays a negative role, because inhibits the action of P-vitamin substances.

 The aim of the invention is to increase the organoleptic characteristics and biological value of the finished product.

 This is achieved by the fact that acantopanax or kalopanax, or aralia, or lemongrass, or zamanicha, or ginseng, or eleutherococcus, or rhodiola, or sterculia, or rhododendron, or grass, are additionally introduced into the mixture from the withered and fixed tea leaves during the twisting process - Palais, or rose flowers, and / or the roots of ginseng, or Eleutherococcus, or Leuzea, or Zamanicha, or Aralia, or Rhodiola, and / or a mixture of the leaves and roots of Eleutherococcus, or Ginseng, or Rhodiola, or Zamani, or Aralia, and / or a mixture of leaves and roots of Eleutherococcus ka, seaweed powder and lemon balm grass, or rhododendron and eleutherococcus leaves, or incense leaves and roots and rhodiola roots, or eleutherococcus leaves and sea buckthorn fruits, or rhodiola roots, sea buckthorn and lemon balm fruits, or blackberry leaves and eleutherococcus roots, or powder birch fungus and mistletoe leaves, or herbs of water pepper and rosehips, or leaves of Eleutherococcus and rosehips, or leaves of ginseng and sea buckthorn, and / or extract of magnolia vine, or roots of aralia, or roots of zamaniha, or roots of Rhodiola, or roots of Eleuthera grouse, or ginseng roots, or leaves of sterculia, or the roots of Pol-Pala, or the roots of a leuzea, or leaves of a rhododendron, or antlers of a sika deer, or antlers of a deer, or papaya fruits.

The essence of the distinguishing features is that the withered and fixed tea leaf in the mixture is taken in a mass ratio of from 9: 1 to 1: 9;
leaves of acantopanax, or kalopanax, or aralia, or lemongrass, or zamani, or ginseng, or eleutherococcus, or rhodiola, or sterculia or rhododendron, and / or Pol-Pala grass, and / or rose flowers taken in doses of 5-75% of the mass of the tea leaf mixture;
the roots of eleutherococcus, or leuzea, or lure, or aralia, or rhodiola are taken in doses of 5-10%, and ginseng roots - 0.2-0.6% of the weight of the tea leaf mixture;
in the mixture for the additive, the leaves and roots of Eleutherococcus, or Rhodiola, or Zamanicha, or Aralia, and / or the leaves of blackberry and the roots of Eleutherococcus are taken in a weight ratio respectively (10-20): 1, leaves and roots of ginseng - (25-100) : 1, and their input is carried out in doses of 10-70% by weight of the tea leaf mixture;
in the mixture for the additive, the leaves of rhododendron and Eleutherococcus, or the leaves of Eleutherococcus and the fruits of sea buckthorn, or the powder of birch mushroom and the leaves of mistletoe, or the grass of water pepper and rosehips, or the leaves of Eleutherococcus and rosehip, or the leaves of ginseng and sea buckthorn, the components are taken in a mass ratio , (1: 5): 1, and their introduction is carried out in doses of 25-45% by weight of the tea leaf mixture;
in the mixture for the additive, the components are taken in a mass ratio, respectively, of the leaves of Eleutherococcus, the roots of Eleutherococcus, powder of sea kale and lemon balm grass (1-3) :( 0.5-1.5) :( 0.5-1.5): 1, or the leaves of the incense, the roots of the incense and the roots of the Rhodiola (3-5) :( 1-3): 1, or the roots of the Rhodiola, the fruits of the sea buckthorn and the herb of the lemon balm (4-6): (1.5-2.5): 1, and their input is carried out in doses of 30-70% by weight of the tea leaf mixture;
extract of lemongrass fruits, or the roots of aralia, or the roots of zamaniha, or the roots of rhodiola, or the roots of Eleutherococcus, or the roots of ginseng, or the leaves of sterculia, or the roots of Pol-Pala, or the roots of leuzeus, or the leaves of rhododendron, or antler sika deer, or antlers , or daddy fruits taken in doses of 2-10% by weight of the tea leaf mixture;
the roots and antlers are ground to the size of the particles of the tea leaves before use.

Significant differences in the set of distinctive features that provide a positive effect are as follows:
with the introduction of the above additives in the process of twisting the mixture of dried and fixed tea leaves under the influence of oxidative enzymes of the cellular juice of tea, in particular peroxidase and O-diphenol oxidase, deep chemical transformations of the extractive complex of additives occur. Phenolic compounds are first oxidized to produce slightly colored flavone products. These latter give the gulls of the additives a coppery golden color that blends very well with the natural appearance of the slightly fermented tea. Therefore, the external (marketable) appearance of the developed product is significantly improved, which is characterized by a uniform tone from copper-golden to dark golden, regardless of the original species composition (flowers, leaves, roots, etc.).

 As a result of the joint processing of the tea mixture and the added additive, the particles are completely and uniformly coated with the cell juice released from the tea leaf, which ensures that the tea leaves receive a uniform specific gravity. This contributes to the uniform blending of tea constituents, as a result of which the blend mixture is well packed both on machines and manually, and is also well immersed in water when brewing.

 The additives used, by their biological value, belong to the group of plant adaptogens whose chemical composition is represented by compounds (triterpene saponins - aralosides A, B, C; panaxosides - A, B, C, D, E, F; essential oils; resins, organic acids, coloring substances, vitamins; schizandrin and schizandrol, rhodiolosides; eleutherosides A, B, C, D and E; papaverine, pantocrine, flavonols, flavones, anthocyanides, etc.), which have general stimulating effects on the body - tonic, resistant, anti-drug, etc.

 It should be noted that the above actions are manifested mainly in aqueous-alcoholic extracts of the additives used, and in aqueous solutions, extracts, infusions due to the unstable nature of these chemical compounds, mainly to different temperature factors (at a temperature of boiling water), their general stimulating effects are significantly reduced . This is explained by the fact that when extractives are extracted from the above additives with boiling water of water with a boiling point, the active substances (which by their chemical nature are triterpene glycosides) are split into aglycone and the corresponding sugar. These latter are already biologically neutral, which significantly reduces their physiological activity.

 The stabilization of the aggregate forms of physiologically active substances of additives is facilitated by tea catechins, which of the known plant compounds have the highest antioxidant effect, especially catechins in the non-oxidized form of a fixed tea leaf. Therefore, in the finished product, the initial content of triterpene glycosides is maintained in the maximum quantity, which significantly increases the overall biological value of the produced products. In addition to the aforementioned tea catechins also contribute to the maximum preservation of water-soluble supplementation vitamins, mainly vitamin C in its dehydroform. This latter, along with oxidized and unoxidized tea catechins and triterpene glycosides, plays an important role in maintaining the redox system.

ceмихиноны

хинон
Кроме витамина С в вышеприведенной реакции немаловажная роль принадлежит и серо- и йодосодержащим соединениям используемых добавок.phenol

semiquinones

quinone
In addition to vitamin C, the sulfur and iodine-containing compounds of the additives used play an important role in the above reaction.

 The main point here is that the presence of semiquinones along with triterpene glycosides and sulfur and iodine compounds gives the product very high radioprotective (radioprotective) properties that can be successfully used against radiation injuries of biological systems.

 In addition to radioprotective properties, due to the preservation of the stable aggregate form of the triterpene glycosides of the additives used, they additionally give the finished product high adaptogenic, resistant, stress-protective and general preventive actions.

 Ultimately, a significant improvement in the presentation of the developed product is achieved, its particle size distribution, the ability to blend, pack, brew, and improve healing properties.

 PRI me R 1. Take a fresh tea leaf, one part of it is wilted to a residual moisture content of 60-64% adopted by the technology using for example the tea-fixing-filling unit ChFZKA, the other part is fixed in parallel using one of the known methods (with hot steam, hot humidified air, frying, infrared) to a residual moisture content of 60-64%. Then the dried and fixed leaves are mixed in a mass ratio of 9: 1, i.e. for every 900 dry sheet, 100 kg of fixed sheet are taken and the mixture is fed into curling rollers.

 During twisting, the mass of the tea leaf mixture is fed into the rollers: 5% by weight of acantopanax or calopanax leaves, or aralia, or lemongrass, or rhodiola or sterculia or rhododendron, or Pol-Pala grass, or rose flowers, or eleutherococcus roots, or levsee or lure, or aralia, or rhodiola, or 0.2 wt.% ginseng roots and / or 10 wt.% a mixture of 10 parts of leaves and 1 part of eleutherococcus roots, or 10 parts of leaves and 1 part of rhodiola roots, or 10 hours of leaves and 1 h of roots of zamanicha, or 10 h of leaves and 1 h of roots of aralia, or 10 h of leaves of blackberry and 1 h of roots of Eleutherococcus, or 25 h of truths and 1 hour of ginseng roots, and / or 25 wt.% of a mixture of 1 hour of rhododendron leaves and 1 hour of eleutherococcus leaves, or 1 hour of eleutherococcus leaves and 1 hour of sea buckthorn fruit, or 1 hour of birch mushroom powder and 1 hour of mistletoe leaves, or 1 h of water pepper grass and 1 h of rose hips, or 1 h of eleutherococcus leaves and 1 h of rose hips, or 1 h of ginseng leaves and 1 h of sea buckthorn leaves, and / or 30 wt.% Mixture of 1 h of Eleutherococcus leaves, 0.5 h of eleutherococcus roots, 0.5 h of seaweed powder and 1 h of lemon balm grass, or 3 h of incense leaves, 1 h of incense roots and 1 h of rhodiola roots, and 4 h of roots Rhodiola, 1.5 hours of sea buckthorn fruits and 1 hour of lemon balm herb, and / or 2 wt.% extract of magnolia vine, or aralia roots, or roots of the zamaniha, or the roots of Rhodiola, or the roots of Eleutherococcus, or the roots of ginseng, or leaves of sterculia, or the roots of Pol-Pala, or the roots of Leuzea, or the leaves of rhododendron, or antlers of sika deer, or antlers of maral, or papaya fruits.

 Before use, the roots and antlers are crushed to the particle size of the tea leaves using various types of mills or meat grinders. To obtain the extract, the components are insisted on an aqueous-alcoholic solution with a strength of 40 vol.% With a mass ratio of solid and liquid phases of 1:10 for 10 days.

 After the additive is introduced into the tea mixture, the remaining technological processes of twisting, fermentation, drying, sorting and packaging are carried out according to the production technology for the production of packaged tea.

 PRI me R 2. Take a fresh tea leaf, one part of it is wilted to the adopted technology of residual moisture content of 60-64%, the other part is fixed using one of the known methods to a residual moisture content of 60-64%. Then the dried and fixed leaves are mixed in a mass ratio of 1: 1, i.e. for every 500 kg of dried sheet take 500 kg of fixed sheet and the mixture is fed into the curlers.

 During curling, the mass of the tea leaf mixture is fed to the rollers: 40 wt.% Acantopanax or calopanax leaves, or aralia, or lemongrass, or rhodiola, or sterculia, or rhododendron, or Pol-Pala grass, or rose flowers, or 7.5 wt.% roots of Eleutherococcus, or Leuzea, or Zamaniha, or Aralia, or Rhodiola, or 0.4 wt.% roots of ginseng, and / or 40 wt.% a mixture of 15 hours of leaves and 1 hour of roots of Eleutherococcus, or 15 hours of leaves and 1 hour of rhodiola roots, or 15 hours of leaves and 1 hour of zamanicha, or 15 hours of leaves and 1 hour of aralia roots, or 15 hours of blackberry leaves and 1 hour of eleutherococcus roots, or 62.5 h of leaves and 1 h of ginseng roots and / or 35 wt.% of a mixture of 3 h of rhododendron leaves and 1 h of eleutherococcus leaves, or 3 h of eleutherococcus leaves and 1 h of sea buckthorn fruit, or 3 h of birch mushroom powder and 1 h of mistletoe leaves, or 3 hours of water pepper grass and 1 hour of rose hips, or 3 hours of Eleutherococcus leaves and 1 hour of rose hips, or 3 hours of Ginseng leaves and 1 hour of sea buckthorn leaves, and / or 50 wt.% of a mixture of 2 hours of Eleutherococcus leaves, 1 hour eleutherococcus roots, 1 hour of seaweed powder and 1 hour of lemon balm herb, or 4 hours of frankincense leaves, 2 hours of frankincense roots and 1 hour of rhodiola roots, or 5 hours of root rhodiola, 2 hours of sea buckthorn fruits and 1 hour of lemon balm grass, and / or 5 wt.% extract of magnolia vine, or aralia roots, or zamaniha roots, or rhodiola roots, or eleutherococcus roots, or ginseng roots, or sterculia leaves, or roots Half-Palas, or the roots of the leuzea, or the leaves of the rhododendron, or the antlers of the sika deer, or the antlers of maral or papaya fruits.

 Before use, the roots and antlers are crushed to the particle size of the tea leaves using various types of mills or meat grinders. The remaining technological processes are similar to example 1.

 PRI me R 3. Take a fresh tea leaf, from it one part is wilted to a residual moisture content of 60-64% adopted by the technology, the other part is fixed by one of the known methods to a residual moisture content of 60-64%. Then the dried and fixed leaves are mixed in a mass ratio of 1: 9, i.e. for every 100 kg of dried sheet take 900 kg of fixed sheet and the mixture is fed into the curlers. During twisting, the mass of the tea leaf mixture is fed to the rollers: 75 wt.% Acanthopanax or calopanax, or aralia, or lemongrass, or zamani, or ginseng, or eleutherococcus, or rhodiola, or sterculia, or rhododendron, or Paul-Pala grass , or rose flowers, or 10 wt.% roots of Eleutherococcus, or leuzea, or zamani, or Aralia, or Rhodiola, or 0.6 wt.% ginseng roots, and / or 70 wt.% a mixture of 20 hours of leaves and 1 hour the roots of Eleutherococcus, or 20 hours of leaves and 1 hour of Rhodiola roots, or 20 hours of leaves and 1 hour of roots of a zaniha, or 20 hours of leaves and 1 hour of Aralia roots, or 20 h of blackberry leaves and 1 h of eleutherococcus roots, or 100 h of leaves and 1 h of ginseng roots, and / or 45 wt.% Of a mixture of 5 h of rhododendron leaves and 1 h of eleutherococcus leaves, or 5 h of eleutherococcus leaves and 1 h of sea buckthorn fruit, or 5 hours of birch mushroom powder and 1 hour of mistletoe leaves, or 5 hours of water pepper herb and 1 hour of rose hips or 5 hours of Eleutherococcus leaves and 1 hour of rose hips, or 5 hours of ginseng leaves and 1 hour of sea buckthorn leaves, and / or 70 wt. .% mixture of 3 hours of leaves of Eleutherococcus, 1.5 hours of roots of Eleutherococcus, 1.5 hours of powder of seaweed and 1 hour of lemon balm grass, or 5 hours of leaves of ba given, 3 hours of the roots of badan and 1 hour of the roots of Rhodiola, or 6 hours of the roots of Rhodiola, 2.5 hours of the fruits of sea buckthorn and 1 hour of the lemon balm grass, and / or 10 wt.% extract of the fruits of Schisandra, or the roots of Aralia, or the roots of the zamani, or the roots of Rhodiola, or the roots of Eleutherococcus, or the roots of ginseng, or the leaves of sterculia, or the roots of Pol-Pala, or the roots of Leuzea, or the leaves of rhododendron, or antlers of sika deer, or antlers of maral, or papa fruit. Roots and antlers are ground to tea particles before use. The remaining technological processes are similar to example 1.

 In the table. 1, 2, 3, 4, 5 shows the test results of the proposed technical solution.

 As a result of the experiments, the optimal parameters (Table 1-5) of the proposed technical solution were established, and comparative tests of the obtained samples with a known one showed a significant increase in both the qualitative indicators of the target product and its biological value.

 The herbal additives used are readily available, their industrial procurement is made, which makes it possible to carry out the method on a serial scale.

 It should be noted that the product prepared according to the proposed method can be successfully used as raw material for concentrates, alcoholic and non-alcoholic drinks.

 In addition, if the enterprise has single-time tea filling machines, the target product can also be produced by mechanical mixing of black and green tea and the above components, subject to the proposed mass ratios.

 In the table. 6 shows the results of comparative tests of the proposed and well-known technical solutions.

 The proposed technical solution in comparison with the known one provides an improvement in aroma, taste, appearance and extractiveness of the finished product, an increase in its grade (quality) and biological value.

Claims (9)

 1. METHOD OF PRODUCTION OF TEA, which involves withering one part of a fresh tea leaf, fixing the second part, mixing them, twisting the mixture, fermenting, drying, sorting and packing, characterized in that the leaves are additionally introduced into the mixture from the withered and fixed tea leaf during the twisting process acantopanax or colopanax, or aralia, or lemongrass, or temptation, or ginseng, or eleutherococcus, or rhodiola, or sterculia, or rhododendron, or Pol-Pala grass, or rose flowers, and / or ginseng roots, or eleutherococcus, and whether leuzea, or lure, or aralia, or rhodiola, and / or a mixture of leaves and roots of Eleutherococcus, or ginseng, or rhodiola, or zaani, or aralia, and / or a mixture of leaves and roots of Eleutherococcus, powder of sea kale and lemon balm grass or leaves of rhododendron and eleutherococcus, or leaves and roots of incense and roots of rhodiola, or leaves of eleutherococcus and fruits of sea buckthorn, or roots of rhodiola, fruits of sea buckthorn and lemon balm grass, or leaves of blackberry and roots of eleutherococcus, or powder of birch mushroom and leaves of mistletoe, or grass leaves of mistletoe, or water pepper and shipo fruits vnika, or the leaves of Eleutherococcus and rosehip, or the leaves of ginseng and sea buckthorn, and / or the extract of magnolia vine, or the roots of the aralia, or the roots of the temptation, or the roots of Rhodiola, or the roots of the Eleutherococcus, or the roots of ginseng, or the leaves of sterculia, or the roots of Pol-Pala , or the roots of Leuzea, or the leaves of rhododendron, or antlers of sika deer, or antlers of maral, or papaya fruits.  2. The method according to claim 1, characterized in that the withered and fixed tea leaf in the mixture is taken in a mass ratio of from 9: 1 to 1: 9.  3. The method according to claim 1, characterized in that the leaves of acantopanax, or kalopanax, or aralia, or lemongrass, or zamanicha, or ginseng, or eleutherococcus, or rhodiola, or sterculia, or rhododendron, or Paul-Pala grass, or flowers roses are taken in doses of 5 - 75% by weight of the tea leaf mixture.  4. The method according to claim 1, characterized in that the roots of eleutherococcus, or leuzea, or lure, or aralia, or rhodiola are taken in doses of 5-10%, and ginseng roots 0.2-0.6% of the weight of the tea leaf mixture .  5. The method according to claim 1, characterized in that in the mixture for the additive, the leaves and roots of Eleutherococcus, or Rhodiola, or Zaniha, or Aralia, and / or leaves of blackberry and the roots of Eleutherococcus are taken in a mass ratio, respectively (10 - 20): 1, the leaves and roots of ginseng - (25 - 100): 1, and their input is carried out in doses of 10 - 70% by weight of the tea leaf mixture.  6. The method according to claim 1, characterized in that in the mixture for the additive leaves of rhododendron and Eleutherococcus, or leaves of Eleutherococcus and fruits of sea buckthorn, or powder of birch fungus and leaves of mistletoe, or grass of water pepper and rosehips, or leaves of Eleutherococcus and rose hip, or the leaves of ginseng and sea buckthorn components are taken in a mass ratio, respectively (1 - 5): 1, and their input is carried out in doses of 25 - 45% by weight of the tea leaf mixture.  7. The method according to claim 1, characterized in that in the mixture for the additive the components are taken in a mass ratio, respectively, the leaves of Eleutherococcus, the roots of Eleutherococcus, powder of sea kale and lemon balm grass (1-3): (0.5-1.5): (0.5 - 1.5): 1, or the leaves of the incense, the roots of the incense and the roots of the Rhodiola (3 - 5): (1 - 3): 1, or the roots of the Rhodiola, the fruits of the sea buckthorn and the balm (4 - 6): (1.5 - 2.5): 1, and their input is carried out in doses of 30 - 70% by weight of the tea leaf mixture.  8. The method according to claim 1, characterized in that the extract of rose hips, or the roots of aralia, or the roots of the temptation, or the roots of Rhodiola, or the roots of Eleutherococcus, or the roots of ginseng, or the leaves of rhododendron, or antlers of sika deer, or antlers of maral, or daddy fruits are taken in doses of 2 - 10% by weight of the tea leaf mixture.  9. The method according to PP. 1, 4, 5, 7 and 8, characterized in that the roots and antlers before use are crushed to particle sizes of tea leaves.

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