Dandelion tea is very simple, but it can't be dried alone. Friends who like tea can make it according to the following!

Most people directly dry dandelion to make tea. This kind of dandelion tea is only green and bitter, and has no tea flavor.

Because dandelion contains unique dandelion alcohol and dandelion element, it is sweet, slightly bitter and slightly cold, and is often used to clear away heat and toxic materials and reduce fire. Dandelion will have a better effect of reducing fire only after three steps of drying, steaming and frying.

Homemade dandelion tea:

1. After picking dandelion, clean it, and the whole dandelion can be eaten, including flowers and roots, without removal. Let it dry in a sunny and ventilated place for more than 8 hours to remove most of the water.

2. Grab the dried dandelion, break some thick stems and leaves, add water to the steamer, and steam the treated dandelion on the fire for 5 minutes.

3. Spread the steamed dandelion out to dry the water, put it in a wok, and stir-fry most of the water on medium heat.

4. Turn to low heat and stir-fry dandelion with your hands or chopsticks. This process takes about half an hour. You have to fry the dandelion into a dark brown similar to oolong tea, giving off a fragrance.

Tip:

1, fried tea is not as dry as possible. It needs a certain amount of moisture. Too dry dandelion tea is not only easy to go bad, but also its fragrance will drop a lot. It feels a little soft and moist in your hand.

2, dandelion tea, although the fire is good, but it is cold enough, and you can't drink too much. When making tea, don't grab too much, just about the same amount as ordinary tea, and you can brew it for 2-4 times.