HISTORY OF VINE TEA
The history and effects of Chinese vine tea can be dated back to ancient Chinese time.Xie Lingyun, a poet of East Jin (About A.D. 316-420), met a greybeard when touring Heng Mountain. The old man gifted a cucurbit to Xie which made him puzzled; thus Xie asked for a reason and got reply that there’s vine tea in the cucurbit that could allay hunger, quench thirst and clear away heat and toxic material.
RARE AND NATURAL
Vine tea is a kind of rare and precious wild liana and it is a kind of typical tea plant. The Ministry of Public Health has authorized it as a new resource of food and it only grows within China. According to medical books, frequently drinking of the vine tea is good for skin, sore throat, hot eye, high blood pressure, hyperlipemia and so on.
SCIENTIFIC AND SAFE
To
ensure the natural quality, the vine tea is only raised in Wuyi
Mountain who has an elevation of 1800 meters with characteristics of
large amount of precipitation, moisture and fog. The temperature of four
seasons is even, about 17.6℃; mean annual precipitation is 1864mm. All of these are key elements of NH vine tea.
seasons is even, about 17.6℃; mean annual precipitation is 1864mm. All of these are key elements of NH vine tea.
EXTRACT PROCESS OF ACTIVE INGREDIENTS
Dry vine tea; grinding; sieving; extraction by ultrasound; purifying;
concentrating; crystallizing; re-crystallizing; exchanging resin and
gel, grading; separating the activity; concentrating in vacuum;
atomizing; flavone of vine tea
This project is conducted at 80℃ because under this temperature, the
flavone of vine tea has better solubility property; and green and
environment-friendly water is the solvent. The mother liquid
crystallizes at the temperature of 10-15℃,and dissolve by 60-70℃
ethanol. After filtration, eliminates the impurity and then atomized to
dry.
12:47 PM
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