Practice: First, tear the mulberry leaves into pieces and put them in a tea bag.
2. It can be drunk after being brewed with hot boiled water.
note that it's dry, that is, it's dried.
question 2: how to make mulberry leaf tea 1. first, the choice of mulberry leaves: some studies show that the content of functional components varies greatly due to different varieties, producing areas and harvest seasons of mulberry leaves. The content of polysaccharide and DNJ in hybrid mulberry leaves is the highest, and the hypoglycemic effect is the best. The content of effective substances in mulberry leaves picked after frost, late autumn and winter after frost is obviously high, which can be used as the basis for selection.
2. Drying technology of mulberry leaves: Fresh mulberry leaves have high moisture content and can only be preserved for a long time after dehydration. Freeze-dried mulberry leaves are made by freeze-drying technology, that is, they are quickly frozen at ultra-low temperature and placed under a low pressure close to vacuum. At this time, ice will sublimate and directly change from solid to vapor. Compared with other drying methods, it avoids the changes of chemistry, physics and enzymes, keeps the color, taste, nutritional components and DNJ active substances of mulberry leaves to the maximum extent, and is easier for human body to fully absorb and utilize.
3. The finished product of freeze-dried mulberry leaf tea is a fine granular substance, which can be eaten completely
4. After eating freeze-dried mulberry leaf tea, it can improve the insulin utilization rate of tissues and cells, promote sugar transport, inhibit the pathological progress of pancreatic Gulham Island, and maintain insulin secretion. It can not only reduce fasting blood glucose, but also reduce postprandial blood glucose. It can directly decompose glucose, reduce the burden on damaged islets, enhance the activity of islet receptors, remove excess sugar that cannot be decomposed, activate islet cells, restore pancreatic function and protect pancreatic function.
Question 3: How to make mulberry leaf tea According to experts from the Japanese Institute of Health, mulberry leaves contain 17 kinds of amino acids, as well as fat, vitamin C, b1, b2, folic acid, carotene, calcium, phosphorus, iron, manganese and sodium. These nutrients are the highest in mulberry leaves after first frost was first frozen. Mulberry leaf tea is a natural health care product to maintain health and enhance physical fitness, especially suitable for patients with diabetes and hypertension to drink for a long time. The manufacturing process is as follows:
leaf picking and treatment. It is better to pick leaves in the middle and upper parts of mulberry trees in late autumn without pollution and pests. It is better to pick leaves in the middle of September in Qian 'an, Hebei Province. When picking leaves, we should remove the petiole, pay attention to separating the old from the tender, and try our best to make the old and tender consistent. Rinse with clear water after harvesting, dry in the shade indoors until there are no water drops, stack the petiole-removed mulberry leaves into 8-12 layers, and cut them into strips with a length of 1 cm and a width of .3-.5 cm.
cage. Shake the cut mulberry leaves loosely to prevent them from sticking together, and put them in a steamer with clean gauze laid in advance, with a thickness of 5-7 cm, so that they can be steamed evenly.
steamed green. Put clean water in the pot. After boiling, put the steamer in the pot and cover it tightly. Steam it quickly with strong fire and urgent fire. After it is exposed to the atmosphere, steam it with low fire for 2.5-5 minutes according to the tightness of the steamer. Open the lid and check. It is better to keep the mulberry leaves soft and bright green. Immediately take them out and pour them into a clean container to spread and dry. Dispelling steam immediately after stewing is the key. In the process of steaming, the smell shows a faint fragrance, so that the green smell of mulberry leaf tea will be less when it is brewed. The steaming time must be well mastered, the time is short, the green taste is not steamed, the astringency is heavy, and the soup is green; After a long time, the mulberry leaves are braised into yellow, the color is not good-looking, and there are many nutritional losses.
just a sense of lubrication.
dry. Put the kneaded mulberry leaves into a hot pot, and turn them constantly with a wooden rake to make the water evaporate as soon as possible. When it is half dry, switch to a small stable fire to make the water evaporate further and uniformly; When the mulberry leaves tend to be dry, use a big fire and turn it quickly to make it evenly heated, and then quickly remove the fire. Pay attention at any time, when the hand is not sticky, the hand is brittle, the veins are yellow, the nose is fragrant, and the taste is appropriate (burnt but not raw), that is, the finished product is quickly removed.
spread and cool and sieve. Quickly pour the prepared mulberry leaf tea into a clean container (do not use a plastic container) and spread it for cooling. After cooling, use an appropriate sieve to remove the fine powder.
question 4: how to make mulberry leaf tea, pick leaves and treat them. It is better to pick leaves in the middle and upper parts of mulberry trees in late autumn without pollution and pests.
cage. Shake the cut mulberry leaves loosely to prevent them from sticking together, and put them in a steamer with clean gauze laid in advance, with a thickness of 5-7 cm, so that they can be steamed evenly.
steamed green. Put clean water in the pot. After boiling, put the steamer in the pot and cover it tightly. Steam it quickly with strong fire and urgent fire. After it is exposed to the atmosphere, steam it with low fire for 2.5-5 minutes according to the tightness of the steamer. Open the lid and check. It is better to keep the mulberry leaves soft and bright green. Immediately take them out and pour them into a clean container to spread and dry. Dispelling steam immediately after stewing is the key. In the process of steaming, the smell shows a faint fragrance, so that the green smell of mulberry leaf tea will be less when it is brewed. The steaming time must be well mastered, the time is short, the green taste is not steamed, the astringency is heavy, and the soup is green; After a long time, the mulberry leaves are braised into yellow, the color is not good-looking, and there are many nutritional losses.
dry. Put the kneaded mulberry leaves into a hot pot, and turn them constantly with a wooden rake to make the water evaporate as soon as possible. When it is half dry, switch to a small stable fire to make the water evaporate further and uniformly; When the mulberry leaves tend to be dry, use a big fire and turn it quickly to make it evenly heated, and then quickly remove the fire. Pay attention at any time, when the hand is not sticky, the hand is brittle, the veins are yellow, the nose is fragrant, and the taste is appropriate (burnt but not raw), that is, the finished product is quickly removed.
spread and cool and sieve. Quickly pour the prepared mulberry leaf tea into a clean container (do not use a plastic container) and spread it for cooling. After cooling, use an appropriate sieve to remove the fine powder.
Question 5: How to make, pick and treat mulberry leaves for making tea. It is better to pick leaves in the middle and upper parts of mulberry trees in late autumn without pollution and pests. It is better to pick leaves in the middle of September in Qian 'an, Hebei Province. When picking leaves, we should remove the petiole, pay attention to separating the old from the tender, and try our best to make the old and tender consistent. Rinse with clear water after harvesting, dry in the shade indoors until there are no water drops, stack the petiole-removed mulberry leaves into 8-12 layers, and cut them into strips with a length of 1 cm and a width of .3-.5 cm. Cage. Shake the cut mulberry leaves loosely to prevent them from sticking together, and put them in a steamer with clean gauze laid in advance, with a thickness of 5-7 cm, so that they can be steamed evenly. Steamed green Put clean water in the pot. After boiling, put the steamer in the pot and cover it tightly. Steam it quickly with strong fire and urgent fire. After it is exposed to the atmosphere, steam it with low fire for 2.5-5 minutes according to the tightness of the steamer. Open the lid and check. It is better to keep the mulberry leaves soft and bright green. Immediately take them out and pour them into a clean container to spread and dry. Dispelling steam immediately after stewing is the key. In the process of steaming, the smell shows a faint fragrance, so that the green smell of mulberry leaf tea will be less when it is brewed. The steaming time must be well mastered, the time is short, the green taste is not steamed, the astringency is heavy, and the soup is green; After a long time, the mulberry leaves are braised into yellow, the color is not good-looking, and there are many nutritional losses. Rub. After the mulberry leaves are spread and cooled, spread and roll on the wooden board in one direction by hand, so that the leaf shape is roughly curled, and the leaf juice overflows and adheres to the leaf surface, and the hand rubs it with a sense of lubrication. Dry. Put the kneaded mulberry leaves into a hot pot, and turn them constantly with a wooden rake to make the water evaporate as soon as possible. When it is half dry, switch to a small stable fire to make the water evaporate further and uniformly; When the mulberry leaves tend to be dry, use a big fire and turn it quickly to make it evenly heated, and then quickly remove the fire. Pay attention at any time, when the hand is not sticky, the hand is brittle, the veins are yellow, the nose is fragrant, and the taste is appropriate (burnt but not raw), that is, the finished product is quickly removed. Cool and sieve. Quickly pour the prepared mulberry leaf tea into a clean container (do not use a plastic container) and spread it for cooling. After cooling, use an appropriate sieve to remove the fine powder. Packaging. The screened dry mulberry tea is classified and packaged according to color, shape and taste. Packed into small packages with different sizes according to different needs, with different specifications such as 5-1 grams, 2-3 grams and 5-1 grams, and then packaged in large packages. Finally, it is stored in a dry and airtight container. Ingredients: In order to enhance its health care function, the mulberry leaf tea made by the above procedures can be used as the basic raw material and mixed with other natural plants to make health care tea, slimming tea, medicinal tea and so on with different functions, but no matter which formula, the total ingredients should not exceed 25% of the total tea, and 2% is appropriate.
Question 6: How to make freeze-dried mulberry leaf tea. Shanghai Tuofen mulberry leaf tea freeze-dryer manufacturer answers for you:
Just clean the picked fresh mulberry leaf tea and put it directly into freeze-drying. Vacuum packaging after freeze-drying
Freeze-dried tea leaves (keep shape and color)
Question 7: What mulberry leaves are most suitable for mulberry leaf tea? There is really no standard answer. Generally, grafted mulberry leaves with large leaves and thick leaves will do, and the difference will be great. Fruit mulberry leaves are large and thick, and mulberry leaf tea can also be made. Mulberry leaf tea is green in spring and summer, and frost mulberry leaf tea is golden yellow, that's all.
Question 8: Is it better to make mulberry leaf tea in autumn or in spring?
Question 9: How to make mulberry leaf tea. Modern clinical research on diabetes shows that mulberry leaves are rich in amino acids, cellulose, vitamins, minerals and a variety of physiologically active substances, which have many health-care effects such as lowering blood sugar, lowering blood pressure, lowering blood fat and delaying aging. It has adjuvant therapeutic effect on patients with diabetes, hypertension and hyperlipidemia. These effects are related to the active ingredients contained in mulberry leaves. The production and processing technology of mulberry leaf tea needs to go through the processes of picking mulberry leaves, washing and drying, cutting leaves, deactivating enzymes, kneading, deblocking, drying, making incense and so on. Traditional mulberry leaf tea is processed by hot processing methods, such as frying and drying at high temperature, which will lead to the loss of active components in mulberry leaves and fail to achieve hypoglycemic effect. In order to improve this problem, modern diabetic scholars have been studying and trying, and found that the freeze-dried mulberry leaf tea processed at low temperature retains the polysaccharide, flavone and alkaloid DNJ components in mulberry leaves to the greatest extent, and the hypoglycemic effect is obvious after drinking.
question 1: how to make mulberry leaf tea material: 5g dry mulberry leaf.
Practice: First, tear the mulberry leaves into pieces and put them in a tea bag.
2. It can be drunk after being brewed with hot boiled water.
note that it's dry, that is, it's dried.