Bitter tea is a dried product made from the whole grass or roots of an annual plant in Compositae by picking, rolling and drying. Harvest in early spring. People have been eating bitter vegetables for more than 2000 years, and they are often used as herbs. There are many kinds of bitter vegetables.

A, picking tender leaves of Sonchus oleraceus, pretreating, soaking in water for10-30 minutes, cleaning and controlling moisture;

B, deactivating enzymes, namely, steaming the sowthistle obtained in step a in water, steaming for 10-20min after the water is boiled, and drying;

C, rolling and modeling: rolling and processing the water-immobilized bitter vegetables, and determining the modeling according to the impression, and controlling the time at 15-30 minutes;

D, frying at150-220 DEG C for 10-20 minutes; E, selecting and sorting out brown leaves and crumbs, and packaging.

Oral administration: Bitter vegetables must be decocted, juiced or ground with brown sugar to balance cold and heat.