In this work, taking neem leaves as the main raw material, the processing technology of neem leaves and the best formula for tea bags made of neem leaves were screened by single factor experiments and orthogonal experiments to remove the bitterness of neem leaves and retain its health function components at the same time.The specific formula was as follows:0.6 g of dried neem leaves after blanching for 4 min, 0.8 g of Fuding old white tea, 0.8 g of Cyclocarya paliurus tea, 0.4 g of dandelion root, and 0.4 g of ice sugar.The blended neem leaf tea was packed with filter paper or corn fiber thread drawing tea bag.After brewing, the soup of the tea bag was yellow-green and transparent, with a neem leaves fragrance, and tasted slightly bitter, which could be accepted by the public.A liquid chromatography-mass spectrometry (LC-MS) method for the determination of bitter substances in neem leaves was further established.It was found that the blanching process could remove 50.7% of the main bitter substance limonin in neem leaves and retain 96.7% of its antioxidant activity.The tea bag made of neem leaves can be used as a new functional tea drink that is worthy of development.
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