When the barley is fried, it can be made into barley tea

1. Wash and remove stones: it is best to wash the barley first to remove impurities, stones and sand, and then dry it or dry it in the sun.

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. comminution: the comminution mentioned here includes the comminution 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: sift out the epidermis from the barley flour with a coarse sieve.

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

6. Ingredients: Generally, natural spices and beef 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 3 ~ 5 mesh powder before they can be mixed and used.

7. Re-sieving: It's best to use a fine sieve again to ensure the quality when drinking.