Production Technology of Mulberry Leaf Tea

According to experts from the Japanese Institute of Health, mulberry leaves contain 17 kinds of amino acids, as well as fat, vitamin C, B1, B2, folic acid, carotene, calcium, phosphorus, iron, manganese, sodium and so on. These nutrients are the highest in mulberry leaves after initial freezing of Frosts Descent. Mulberry leaf tea is a natural health product to maintain health and enhance physique, especially suitable for patients with diabetes and hypertension for long-term consumption. The manufacturing process is as follows:

Leaf picking and treatment. It is better to pick the leaves in the middle and upper part of mulberry trees in late autumn that are pollution-free and disease-free. It is better in the Qian'an area of Hebei Province in mid-September, when picking leaves, remove the petiole, pay attention to the separation of the old and tender, and try to be consistent with the old and the young. Rinse with clean water after harvest and dry indoors until there are no water droplets. Fold the petioled mulberry leaves into 8-12 layers thick and cut into strips 1 cm long and 0.3-0.5 cm wide.

Hold the cage. Shake the cut mulberry leaves loose, do not let them stick together, and install them in a steamer covered with clean gauze in advance, with a thickness of 5-7 cm, so that they can be steamed evenly.

Steamed green. Put clear water in the pot, after boiling, put the steamer in the pot to cover strictly, steam quickly with high fire and rapid fire, after the atmosphere, change to low heat for 2.5-5 minutes according to the airtight degree of the steamer, open the cover and check, it is better to keep the mulberry leaves soft and green. Immediately pour out the cage and pour it into a clean container to dry. It is the key to disperse the steam immediately after stewing. In the process of steaming, the smell shows a faint fragrance when the pot is spread to make the mulberry leaf tea less green when brewing. Steaming green time must be mastered, the time is short, the green taste is not steamed, the astringent taste is heavy, the soup color is green; if the time is too long, the mulberry leaves are braised into yellow, the color is not good-looking, and there is a lot of nutrition loss.

Rub it. After the mulberry leaves cool, roll in one direction with your hands on the board, so that the leaf shape is roughly curled, the leaf juice overflows and adheres to the leaf surface, and the hands can be rubbed with a sense of lubrication.

Dry. Put the kneaded mulberry leaves into a hot pot, turn them constantly with wood grills to make the moisture evaporate as soon as possible, and then use a small steady fire to make the moisture further evaporate, uniformly and uniformly when most of the mulberry leaves are dry; when the mulberry leaves tend to dry, use a large fire and turn them rapidly to make them heated evenly, and then remove the fire quickly. It should be noted at any time that when the hand is non-sticky, the hand twist is crisp, the leaf vein is crab shell yellow, the nose smells fragrant, and the taste is appropriate (charred but not raw), it is the finished product, remove the fire quickly.

Cool and sift. Quickly pour the mulberry leaf tea into a clean container (do not use a plastic container) to cool. After cooling, use an appropriate sieve to remove the fine crumbs.

Packing. The sifted dried mulberry tea is packed according to color, shape and taste. According to different needs of different sizes of small packaging, small packaging has 5-10 grams, 20-30 grams, 50-100 grams and other different specifications, and then large packaging. Finally, store it in a dry, airtight container.

Ingredients: Mulberry leaf tea made after the above process, in order to enhance its health function, can be used as a basic raw material to prepare health tea, slimming tea, medicinal tea with different functions with other natural plants, but no matter which formula, the total number of ingredients can not exceed 25% of the total tea, 20% is appropriate.