The genus Solanaceae shrubs, mature leaves can be processed for drinking long-term heat and cough, qi deficiency and essence, hurricane eyesight. Now it is introduced as follows: 1. Picking leaf picking time is appropriate before 10 o'clock in the growing season. The collected leaves must be processed in time. 2. Fixing When killing the bottom of the pot, it will be poured into the pot every time. Then use a shovel to quickly turn the leaves upside down and shake them evenly. ~ 5 minutes until you can hold the green leaves in your hands, and when you have a little elasticity, you can make the pan. 3. After kneading and fixing the leaves, lightly aerate and then hold them tightly by hand, and then push them into a circle on the wooden board so that the leaves become thin strips. Use force when rolling to prevent rubbing the leaf juice. Pay attention to the same direction. Until you hold the leaves with both hands, let go and loosen the leaves. 4. Drying The kneaded loquat leaves are evenly spread on the mat for drying for 1 to 2 hours. The surface is free of water stains. 5. The tea will be put into the pot of tea and then put it into the pot, using slow fire to heat, like fixing the same time, quickly and constantly stir fry for about 10 minutes, when the hands feel the cilantro leaf volume is weak, quickly pan. 6. After the fried tea is packaged and dried, remove the crushed foam and impurities with a spindock, and then pack it with a non-toxic plastic bag or iron can. Store in a dry, odor-free place after sealing.
Puer Tea, Ten Years Old Organic Raw Puer Tea From Yunnan, China Puer Tea
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