How to make tea from mulberry leaves

Mulberry leaves are very familiar to us. Mulberry leaves are a kind of medicinal plant with high medicinal value. Mulberry leaves can beautify and delay aging, lower blood pressure and lower blood lipids. They are very good for the body and can also reduce fire. Mulberry leaves can be made into tea for drinking. Drinking it regularly is very good for the body. Mulberry leaf tea needs to be dried and processed before it can be soaked in water for drinking.

How to make tea from mulberry leaves?

Generally speaking, mulberry leaf tea should be brewed with warm water. If the brewing temperature is too high, the time is too long, or it is brewed repeatedly, the polyphenols will be destroyed.

Mulberry leaf tea must be strictly formulated and formulated and use special technology to extract the active ingredients in order to achieve good results. Different processing methods also have a certain impact on the content of effective ingredients in mulberry leaves.

The production and processing technology of traditional mulberry leaf tea requires steps such as picking mulberry leaves, washing and drying, leaf cutting, withering, rubbing, deblocking, drying, and incense making. As people conduct in-depth research on the chemical composition, pharmacological effects, clinical effects of mulberry leaves and pursue environmental protection, green food and healthy consumption, we use freeze-drying to process mulberry leaves, develop a new product, freeze-dried mulberry leaf tea, and industrialize and scale it up, finding a new highlight for increasing agricultural efficiency and farmers' income.

Freeze-dried mulberry leaf tea is a healthy tea drink developed by adhering to traditional tea-making techniques and combining modern biotechnology. It retains the polysaccharides, flavonoids and bioalkali DNJ components in mulberry leaves to the greatest extent, without adding any preservatives, additives or flavor enhancers, making it truly natural and healthy. Compared with the tea products currently on the market, this product does not cause adverse reactions such as diarrhea and anorexia after drinking, and does not contain the stimulant ingredients in traditional tea, so it can be drunk with confidence.

How to drink mulberry leaves

Leaf picking and processing. It is best to pick leaves from the middle and upper parts of mulberry trees in late autumn that are unpolluted and free of pests and diseases. The best time for picking leaves in Qian'an, Hebei Province is mid-September. When picking leaves, remove the petioles and pay attention to separating old and young leaves, trying to make them consistent. After picking, rinse with clean water and place in the shade to dry indoors until there are no water drops. Stack the mulberry leaves with petioles removed into 8-12 layers thick and cut into strips 1 cm long and 0.3-0.5 cm wide.

Caged. Shake the cut mulberry leaves to loosen them and prevent them from sticking together. Put them into a steamer covered with clean gauze in advance. The thickness should be between 5-7 cm so that they can be steamed evenly.

Steamed greens. Put clean water in the pot and bring it to a boil. Place the steamer in the pot and cover it tightly. Steam quickly over high heat. After it is fully heated, switch to low heat and steam for 2.5-5 minutes depending on how airtight the steamer is. Open the lid and check if the mulberry leaves are soft and green. Remove from the steamer immediately and pour into a clean container to dry. It is key to dissipate the steam immediately after braising. When the smell of the mulberry leaf tea becomes light and fragrant during the steaming process, it will be less green when it is brewed after being spread out in the pot. The steaming time must be controlled well. If the time is too short, the green flavor will not be steamed out, the astringent taste will be strong, and the soup will be green; if the time is too long, the mulberry leaves will turn yellow, the color will be ugly, and a lot of nutrients will be lost.

Rub. After the mulberry leaves have cooled, use your hands to roll them on a wooden board in one direction so that the leaves are roughly curled and the juice overflows and adheres to the leaf surface. Rub them with your hands until they feel lubricated.

dry. Put the rubbed mulberry leaves into the hot pot, and stir them constantly with a wooden spatula to evaporate the water as quickly as possible. When they are mostly dry, use a low steady heat to allow the water to evaporate further and evenly. When the mulberry leaves tend to be dry, use high heat again and stir them rapidly to make them heated evenly, and then quickly turn off the heat. Pay attention at all times. When it is no longer sticky when squeezed, and is crispy when twisted, the leaf veins are crab shell yellow, it has a fresh fragrance when smelled, and it tastes just right (burnt but not raw), it is ready and you should turn off the heat quickly.

Let cool and sieve. Quickly pour the prepared mulberry leaf tea into a clean container (do not use plastic containers) and spread it to cool. After cooling, use an appropriate sieve to remove fine powder.