There are two main methods of Sophora japonica tea: drying in the sun and frying Sophora japonica tea. The sun-drying method is to put the sun-dried Sophora japonica on a screen that is breathable up and down, put it in a sunny and ventilated place, and dry Sophora japonica to make Sophora japonica tea. This kind of Sophora japonica tea is the simplest, but its fragrance, taste and efficacy are not as good as those of fried Sophora japonica tea.

The practice of frying Sophora japonica tea

1, put the dried Sophora japonica into a steamer, boil it, steam it for about 20 minutes, spread it in a cool and ventilated place, and dry it slowly in the shade.

2. After the Sophora japonica is dried in the shade, prepare a clay casserole and heat it on the fire. Add 0.5 kg of dried Sophora japonica in the shade and turn to low heat. Stir-fry Sophora japonica with a wooden shovel and keep the temperature in the pot at about 300 degrees.

3. Stir-fry until the Sophora japonica gives off a special burnt fragrance, add one or two chopped dried dates and stir-fry for about 5 minutes, then add 15ml honey and stir-fry for about half a minute to let the sugar completely penetrate into the Sophora japonica.

4. Turn off the fire, put half a dried medlar away from the fire, and continue to mix medlar and Sophora japonica evenly after leaving the fire.

5. After frying, put the Sophora japonica tea out of the pot to cool, but the cooling time is too long, which will also affect the taste. Try to shorten the cooling time to 1 hour.