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A FERMENTATION TEA USING TOENJANG AND CHEONGGUKJANG
A FERMENTATION TEA USING TOENJANG AND CHEONGGUKJANG
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机译：汤姜和清谷姜的发酵茶
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摘要
PURPOSE: A producing method of fermented tea using fermented soybeans and fermented soybean paste, and the fermented tea are provided to enable users to easily intake the fermented tea by mixing fermented soybeans powder or fermented soybean paste powder with water. CONSTITUTION: A producing method of fermented tea comprises the following steps: dipping soybeans in water, and steaming(S1,S2); fermenting the steamed soybeans indoor(S3); naturally drying the aged soybeans(S4); mixing the aged soybeans, water, and other ingredients in a jar, and aging the mixture(S5); separating soy sauce from the jar, to obtain fermented soybean paste(S6); mixing 100wt% of fermented soybean paste, 20~30wt% of water, and 5~10wt% of sugar(S7); drying the mixture and crushing to obtain powder(S8,S9); and inserting the powder into a tea bag(S10).
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