Preparation method of Lycium barbarum Leaf Health Tea

Lycium barbarum leaves are rich in betaine, rutin, as well as a variety of amino acids and trace elements. Often drinking Chinese wolfberry leaf tea has health effects such as nourishing liver and eyesight, softening blood vessels and so on. The production method is as follows: first, picking leaves to pick green, disease-free, thick and fresh Chinese wolfberry leaves, wash the dust and other dirt off the leaves with clean water, drain the water and evenly spread them in a ventilated and dry place for 3 to 4 hours, turn once or twice during the drying period until the leaves are soft. Second, the pot used for killing the green is placed on the stove with an inclination of 35 degrees. When the pot temperature reaches 120℃, put in 2kg fresh Chinese wolfberry leaves and stir for 4 ~ 5 minutes continuously. Stir-fry until the leaves are soft, hold into a ball, the hands are not loose, the green air disappears and the smell is slightly fragrant. Third, knead and twist the green leaves on the board in batches, knead and push alternately while hot, and knead for 3 to 5 minutes. Be careful to apply evenly and not to overweight. Knead until the leaves form a cord. Fourth, dry the leaf strips into a pot with a temperature of about 79 ℃ to stir-fry quickly, pay attention to stir-fry well, stir-fry until hand-pinched tea strips into powder, water content less than 6% can be put out of the pot to dry. Fifth, the dust pan is used to remove sundries, scales and other sundries from the tea strips, then graded packaging according to color, shape and taste, sealed and stored in a dry place without peculiar smell.