Sophora japonica is actually the bud of Sophora japonica. Sophora japonica has obvious effect on treating arteriosclerosis, hypertension, constipation and other symptoms. Now people pay more and more attention to health preservation, so the production and sales of Sophora japonica tea are also very good. Let me tell you something about the practice of Sophora japonica tea.
Practice of Sophora japonica tea
The first step is to prepare the materials.
The main ingredient of Sophora japonica tea is Sophora japonica, and the auxiliary materials are dried dates, dried medlar and honey. In mid-July, it is best to pick the buds when they are in bud. Picked ears should be full of seeds, free from pests, yellow-green, and try not to mix with leaves. Put the flower spike on a cloth with strong water absorption, dry it in the hot sun 1 day, pat it lightly with a wooden stick to loosen the flower spike after the bud is dehydrated, and then peel off the Sophora japonica by hand.
The second step is screening.
Screening tools include dustpan and sieve. When screening, first put Sophora japonica on the dustpan and shake it for 1~2 minutes to remove the inferior quality, small particles and various impurities of Sophora japonica; Then put Sophora japonica into a sieve with a mesh diameter of about 3 mm to screen out leaves, blooming petals and oversized branches; Finally, manual selection is carried out again to remove residual impurities and incomplete Sophora japonica.
The third step is disinfection.
Add a proper amount of water to the steamer, then cover the steamer and spread clean cotton cloth. When cooking, wrap the Sophora japonica with cotton cloth and cover the pot for stewing. After the water boils, boil for 20 minutes. Cooked Sophora japonica is golden in color and sweet in smell. After cooling, Sophora japonica was evenly spread 1~2 days in the cold storage at 0~3℃ and dried in the shade.
The fourth step is frying.
To fry Sophora japonica tea, you must fry it in a casserole. When cooking, it is not advisable to add too much Sophora japonica to the casserole every time, and it is advisable to add 0.5 kg of Sophora japonica. At the same time, Sophora japonica must be kept dry and not damp. Before frying, heat the casserole on a warm fire. When there is no water oozing out of the casserole, pour about 0.5 kg of Sophora japonica. When frying, the temperature in the pot should be kept at about 300℃, and fire should not be used. At the same time, it is necessary to continuously stir with a wooden shovel to ensure that all Sophora japonica seeds are evenly heated. Stir-fry for about 12 minutes. When Sophora japonica gives off a special burnt smell, 50 grams of dried jujube granules are added. When adding ingredients, in order to avoid frying Sophora japonica, it is necessary to turn off the fire source and turn it on after adding ingredients. Add dried jujube and stir-fry for about 5 minutes. You need to add about 15 ml of honey and stir-fry for another half minute. When honey is evenly mixed and infiltrated into Sophora japonica, add 25 grams of dried Lycium barbarum, and then leave the fire. Stir the medlar evenly, and stir the Sophora japonica tea successfully.
Step five, cooling.
Generally, fried Sophora japonica tea can be cooled at room temperature. In order to avoid too long cooling time and affect the taste, Sophora japonica tea can be put. Under the blower or fan, cool for about 65438 0 hours.
There are only five steps to make sweet and refreshing Sophora japonica tea. However, if you want to sell it, you need to continue to complete the following steps and carefully package the Sophora japonica tea.
First, the Sophora japonica tea made before was tested. Generally speaking, Sophora japonica tea soup is clear and golden in color, fragrant in taste, bitter and tasteless, and it is the top grade.
Secondly, fine packaging. Sophora japonica tea is generally brewed and drunk through breathable tea bags. Therefore, packaging needs to use non-toxic, sterile and water-permeable food packaging bags. When packaging, the Sophora japonica tea is packed into a packaging bag according to the standard of 3 grams per bag, which can be completed by a packaging machine. Packaged Sophora japonica tea should be stored in a cool, ventilated and dry place. When transporting and selling, please handle it with care to avoid getting wet.
Finally, brew Sophora japonica tea. Sophora japonica is suitable for single soaking, but not for soaking with other scented teas. Brewing method: brew a teaspoon of Sophora japonica with a cup of boiling water, stew for about 10 minute, or add brown sugar or honey as appropriate.
The above is the relevant content of the practice of Sophora japonica tea introduced by Bian Xiao. If possible, you can try to make Sophora japonica tea, which will be welcomed by many friends.