Because Lycium barbarum is rich in anthocyanins, anthocyanins are water-soluble, and fear of high temperature will destroy anthocyanins and affect the release of active substances. When the temperature is too low, the polysaccharide and other components in Lycium barbarum are not easily released, which will affect the taste, that is, the faint fruity smell we feel when soaking Lycium barbarum.

Therefore, it is very rare to brew with boiling water, or it is excellent at first, and the color becomes very light after a while. Therefore, to control the water temperature, brew with warm water or cold water below 60 degrees.

Extended data:

Method for soak fructus Lycii in water

1, cup washing and pouring water: cup washing and pouring water is about 400ml warm water or cold water below 60 degrees;

2. Put in Lycium barbarum: put 2g (about 30 capsules) of black Lycium barbarum directly into water;

3, let stand and drink: watch the anthocyanin release, the color is getting darker and darker, which is pleasing to the eye:

4, repeated brewing: every time the water reaches 1/3, you can add water to brew until there is no color.

Tip: It is better for adults to put 3~5g a day. There are no strict rules on how much to put at a time. You can put it all in at once, and then brew it repeatedly until there is no color at last, or you can put it a little at a time and brew it several times separately.

References:

People's Network-How to soak black wolfberry in water is correct