Stir-fried barley into brown, and before eating, you only need to brew it in hot water for 2 ~ 3 minutes to extract the rich fragrant tea.

Production method:

1. Cleaning and stone removal: It is best to wash barley first to remove impurities, stones and sand, etc. before drying or drying.

2. Roasting: It is roasted with a roasting machine in the factory, and it can be stir-fried in a clean pot with slow fire at home until the skin is brown. When roasting, it must be uniform, and the force should be appropriate, so that the water in barley grains can be evaporated evenly and gradually, and it can be crushed.

3. Grinding: The grinding mentioned here includes the grinding of barley grains and tea leaves. That is to say, barley grains and tea leaves should be gradually pressed into powder by stone mortar or other methods.

4. Sieving: Screen out the epidermis in the barley flour with a coarse sieve.

5. Mixing: Barley powder and tea powder are mixed in proportion. Note that pesticide residues in barley and tea must be limited to the minimum allowable range.

6. Ingredients: Generally, natural spices and bovine bone powder are added to the mixed powder of wheat and tea. Cattle bones should be crushed by hammer (factory hammer crusher) and sieved into 300 ~ 500 mesh powder before they can be mixed and used.

7. Re-sieving: It is best to sieve it again with a fine sieve to ensure the quality when drinking.

8. Packaging: sieving and packaging to obtain the finished product.