Generally, a Siraitia grosvenorii can be brewed repeatedly for four or five times. At this time, the nutrition of Siraitia grosvenorii is basically dissolved well, and the taste and nutrition are easily affected if you continue to brew.

When brewing, if you drink it alone, if you break the Siraitia grosvenorii and brew it, it is easy to make the water brewed for the first few times too sweet and uncomfortable, so it is suggested to put the whole Siraitia grosvenorii into a cup and brew it with hot water for about ten minutes.

Siraitia grosvenorii is a unique economic plant with dual functions of medicine and food in China. The Ministry of Health and the Administration of Traditional Chinese Medicine listed it in the first list of articles that are both food and medicine. However, the distribution of wild Siraitia grosvenorii has gradually decreased due to the destruction of its habitat environment and people's wanton picking.

Life habits of Siraitia grosvenorii

Siraitia grosvenorii originated in China, and the main producing areas are Guangdong, Guangxi, Guizhou, Hunan and Jiangxi, among which Guangxi is rich and has become a local product of Guangxi.

Siraitia grosvenorii likes warm and humid weather with large temperature difference between day and night and short sunshine, is not resistant to high temperature and is afraid of frost. The soil is suitable for loam with deep soil layer, rich humus, loose and moist, and good drainage. It is often wild in valleys, forests, shrubs and riverside wetlands at an altitude of 250 to 1000 meters. The propagation methods of Siraitia grosvenorii are mainly asexual propagation methods such as cutting and vine pressing, and seed propagation can also be used.