Kneading and different desiccation methods on the impact of the mint leaf tea
Leaf of mint(Mentha haplocalyx Briq.) was used. This article studies kneading and different desi-ccation methods on the impact of the mint leaf tea. The result indicated that, kneading may raise the rate of the cellular damage and the content of the waterlogging element of mint leaf tea, that will be advantageous to enhance the valuable component for the tea drinking. It is appropriate to obtain the content of nutrition and the mint leaf tea can obtain a olivine colour, a thick fragrance, a good taste and a well-proportioned colour of footstalk by drying, which can make the evaluation of sense high.