I. Concocting and drying: first, wash and cut the root of dandelion into small sections of about 5 millimeters. Then placed in the oven, drying at a temperature of 200-300 ℃. Remove and steam in the steamer for 15 minutes, remove and cool down naturally. Then pulverize with a pulverizer to make the particles below 3 mm. Put into the frying pan at 500-1000 ℃ temperature, stir fry until the color to light brown until, take out and reduce to room temperature can be packaged. Characteristics of this method: Dandelion tea is extracted from leaves and roots. It is simple, natural (no additives) and rich in nutrients. Note: Please keep it in a cool and dry place at 20℃ indoors, and avoid children to take it by themselves.

Suitable Match : It can be drunk with mint, which is aromatic and sweet. Combined with calendula and absinthe, it is a mild and elegant formula.

Third, brewing method: (1) Leaves: A cup of boiling water to brew a cup of tea leaves. Steep two spoons of dandelion in hot boiling water for 10 - 15 minutes. (2) Leaf and Root: Two teaspoons of the mixture in one cup of boiling water. (3) Roots: Crush the roots before brewing in 500 cc of water, simmer for about thirty minutes, strain the residue and mix with honey.