Ginkgo leaf health tea production method

Ginkgo biloba is a rare tree species unique to China. Its leaves are rich in vitamins and flavonoids, bitter lactones, and pharmaceutical ingredients of beta-sitosterol. The tea made from Ginkgo biloba has diuresis, Dingchuan, and lung function. Changyin has a certain effect on cardiovascular and cerebrovascular diseases. First, picking leaves: The leaves of the tea leaves are preferably located in the stems of the main stem and lateral branches. The picking time is appropriate before 10 o'clock noon during the growing season. The collected leaves should be processed and processed in time. 2. Fixing: When the temperature of the casserole is about 200°C, put 1 kg of fresh leaf into the pot for 0.5-1 minute. Then use a hand or "丫" shaped wood to quickly turn the leaves from the bottom of the pot, and then evenly shake back to the bottom of the pot, until the hands hold the green leaves can be grouped, and when you have a little flexibility, you can wok. 3. Rubbing: After the leaves are fixed, they are aired a little, and then they are clasped by hand and rolled into a circle on the wooden board so that the leaves become thin strips. When pushing, the direction must be the same and the force should be light until you hold the leaves with both hands and let go. The leaves can loosen naturally. Fourth, the initial fry: The pot was warmed to 170-190 °C, put the rubbed leaves, with both hands or small wooden board pressure in the pan fry, and several times to spread evenly leaves the heat. Repeat this way until you feel stingy, take out the air, and let it become soft again. V. Resumption of frying: The stalled tea is then put into the pot and heated with slow fire. However, turning is lighter, and the force must be evenly distributed until the leaves are hot. Sixth, packaging: After the tea stalls are refrigerated, the crushed minced meat and impurities can be removed by using a non-toxic plastic bag or a tin can. Store in a dry, odor-free place after sealing.

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