Insect tea is a unique type of tea that differs from regular tea. Its production locations are primarily in rural areas of China inhabited by ethnic minorities, and its production mode is ethnically distinct. Kuding tea, Hawk tea, and fragrant leaves were obtained as fresh leaves from wild plants. Simple steaming reduced the astringency of the leaves, which were then dried in the sun. The leaves were then layer by layer placed in the bamboo basket. The leaves' scent enticed insects to deposit eggs in them. The larvae hatched after a period of time, ate the treated leaves, and then ejected the faeces. Insect tea items were created by treating insect dung particles. This book discusses the benefits of bug tea, including its ability to reduce gastritis, as well as its antioxidant and anticancer properties. The goal of this book is to promote and showcase insect tea as a valuable resource that isn't well known.
Author(s) Detalis
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China and Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China and Department of Food Quality and Safety, Chongqing University of Education, Chongqing 400067, China.
View Book:- https://stm.bookpi.org/BCIT/issue/view/99
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