Chapter 6 【Non-tea tea】

People are used to calling what they drink as tea tea.There are many non-tea teas on the market, none of which belong to the category of tea, but they appear in the form of health tea or medicinal tea.Such as apocynum tea, ginseng tea, Eucommia tea.These teas are a completely different plant species from the true Camellia Sinensis and can be said to have no kinship.Although they are not tea, they cannot be called fake tea. The real meaning is to process the leaves or stems and leaves of these plants into dry samples and drink them as tea.Therefore, these non-tea products become members of the tea family in a broad sense.

They can be divided into two categories: one has health-care effects, so it is called health-care tea, also called herbal tea, which is made from stems, leaves or flowers of certain plants, and then mixed with a small amount of tea or other foods , such as Gynostemma gynostemma tea; the other is dim sum tea for leisure use as snacks, such as green bean tea, rice cracker tea, etc.Here is a brief introduction to the production methods and drinking of these tea-like teas. "Gynostemma Tea" Gynostemma, also known as Aescin gall, is the value of Gynostemma in Cucurbitaceae.It has been identified as many as thirteen kinds in the world, and there are eleven kinds in China.Gynostemma pentaphyllum and black plum (Vitaceae) growing in the field are very similar in plant morphology.Fresh Gynostemma is a perennial herbaceous vine, with slender stems, one to three meters, pentagonal or polygonal in cross section, tendrils born in leaf axils, dark green leaves, compound leaves, oval leaflets with five to seven petals, small petioles, leaves Shrunken, easily broken, with serrated edges, panicles, 8 to 20 cm long, spherical florets, 5 to 6 cm in diameter, black when mature, slightly fragrant, slightly bitter.

In the folk, Gynostemma pentaphyllum is used to treat diseases such as cough, phlegm and asthma, chronic bronchitis, and infectious hepatitis.Since 1974, Japanese scholars have isolated more than 50 kinds of saponins from this plant, four of which have the same structure as ginsenosides, and eleven of which are completely similar.Since 1984, my country began to investigate and develop the distribution and resources of Gynostemma pentaphyllum.Studies at home and abroad have consistently shown that Gynostemma pentaphyllum has pharmacological effects such as inhibiting the proliferation of tumor cells, preventing fatigue, protecting the liver, resisting gastric ulcer, and regulating lipid metabolism.

The period from May to August is the harvest period. After the stems and leaves are cut together, if there is soil, they should be washed and dried, and then cut into five centimeters of stems and leaves with a guillotine. The method of green tea processing, through killing, kneading, deblocking, drying or frying, becomes the primary product of Gynostemma pentaphyllum tea, then refined and shaped, and packaged into teabag form.Some gynostemma tea is mixed with about 20% jasmine tea to make its fragrance more harmonious and soft. Its tea stems and leaves may not contain polyphenol oxidase, so it is not easy to ferment and make black tea-type Jiaogulan tea.

Green tea-type Gynostemma pentaphyllum tea has a fragrant fragrance, taste and slightly bitter, sweet aftertaste, and the soup is light yellow and clear.It is known as southern ginseng, so some products are called southern ginseng tea.According to relevant reports, Gynostemma pentaphyllum tea does have the function of nourishing and calming the nerves, and has auxiliary curative effect on some chronic bacteria. Regular consumption has no side effects and is not addictive. It is a recommended health drink. "Elcommia tea" Eucommia is mainly produced in Shaanxi, Guizhou and other provinces, and has also been introduced in Zhejiang in recent years.It is a perennial tree. It usually takes ten years from planting in a car to peeling the bark of Eucommia.

The main components of bark and leaves of Eucommia ulmoides contain the same substances after analysis. The water extract of leaves accounts for about 40% of the total dry matter, which is equivalent to the total amount of water extract of tea. It contains chlorogenic acid, peach leaf coral, Contains Pinoderol Diglucoside, Vitamin C and other ingredients. The fresh leaves of Eucommia ulmoides are green. After the leaves are kneaded and placed for several hours, the color changes from green to pig liver color, which proves that it contains phenolic substances in its water content.According to the method of making green tea, the dry leaves are green; according to the method of black tea, the color of black tea is formed, which proves that it contains polyphenol oxidase.Therefore, Eucommia leaves can be made into black tea type and green tea type Eucommia type.

According to the research of Chinese and foreign medical scientists, Eucommia leaves and bark have the same health care ingredients.According to relevant clinical trials, Eucommia tea set has the effects of delaying aging, keeping fit, and losing weight, and has certain curative effects on diseases such as liver and kidney diseases, high blood pressure, arteriosclerosis, sore waist and knees, impotence, and frequent urination.Therefore, it is regarded as a valuable nourishing traditional Chinese medicine by Chinese and foreign medical circles. According to a survey by the Tea Research Institute of the Chinese Academy of Agricultural Sciences, the best time to pick Eucommia leaves is from early June to mid-October, and the picking is delayed until after the fall of frost. If the leaves are too old, the active ingredients will decline and almost lose their pharmacological effects.But picking it too early will affect the growth of the Eucommia tree.A more reasonable picking method is: keep the top leaves, do not pick the old leaves at the bottom, and pick the fallen leaves in the middle.If the eucommia tree whose leaves are not peeled can also be cultivated like stalkless mulberry, so that it will have more side branches and more leaves, and the young leaves will be harvested in batches and multiple times.

The autumn fresh leaves of Eucommia ulmoides are harder and larger than the fresh leaves of tea, oval in shape, about 15 by 10 centimeters, with longer stems, except for the young leaves, it is not easy to make tea-like cords. According to the method of making black tea, the process can be divided into: Withering: the moisture content of Eucommia leaves is 70 to 80%, and the moisture content of generally mature leaves is 75% (close to that of tea).The degree of withering should be light, so that more flake tea can be produced; if the degree of withering is heavy, there will be more powdered tea.During the process of withering and spreading, the leaf pile should be kept from heating to prevent rotting.

Kneading: Knead for 20 minutes with a general traditional kneading machine to break the leaves, but because of the filamentous connection of Eucommia gum, it is often in a string shape. Kneading and cutting: chopping with a rotor machine, the method is the same as that of making red crushed tea. Fermentation: The fermentation process of eucommia leaves is very slow, and the fermentation time takes 68 hours. The leaf color changes from dark green to pig liver color, and the aroma changes from grassy to black tea fermented leaves, with a moderate aroma of ripe apples. Drying: Similar to tea drying.

According to the green tea production method, it is only necessary to change the withering and withering process to finishing, and then omit the fermentation process, wherein the rolling, kneading, cutting, and drying are the same as the black tea production method. Dried eucommia leaves dampening method: the moisture content of dried eucommia leaves is about 7%, and 140 kg of water should be added to 100 kg of dry leaves to make it reach a moisture content of 60%.Eucommia ulmoides leaves that have absorbed water and regained moisture need to be piled up, so that the leaf color changes from green to dark brown, and the fragrance changes from rough green to pure. This process is actually the oxidation of phenolic substances and the recombination of aroma components.When the temperature of the pile rises to 48 degrees Celsius, the pile must be turned over in time to cool down, otherwise it will produce mature and old water chestnut gas, which will affect the quality.In the process of stacking, the surface of the pile changes slowly and the center of the pile changes quickly. It is very important to turn the pile to make the leaves uniform.After the pile, the color of the leaves must change from green to brown, and the aroma will become purer, which is the time for the pile to move.

The processes of kneading, kneading, cutting, drying, and refining are the same as those of black tea. The Eucommia tea made simply from Eucommia leaves often has a green and astringent fragrance, which is difficult for some consumers to accept.In order to adjust its taste.Adding about 30% jasmine tea or mid-range oolong to pure Eucommia tea can improve the palatability of the taste.At present, Eucommia tea produced in Guizhou and Shaanxi are mixed with jasmine tea in different ratios.Like this, fragrance is more harmonious, can become a kind of natural health-care drink that tea drinkers and non-tea drinkers are willing to drink. "Pine Needle Rice Tea" The pine needles with green color and fragrant smell can also be used as tea.Pine needles are rich in pinene, acetylborneol ester, carotene B1, b2, C and K, as well as inorganic salts such as phosphorus, iron and calcium.Long-term consumption of pine needle rice flower can increase the body's calcium, regulate myocardial function, and lower cholesterol.It has obvious curative effect on rheumatic pain and toothache.Pine needle rice tea is a good health drink, and Japanese people like to drink it very much. The production method of pine needle rice tea is relatively simple, and can be produced in the following order: Fresh pine needles are cut, kneaded, soaked in water, sugared, fried, and then fried rice to make pine needle rice tea. Take the red pine needles (leaves) of the year, after proper spreading and heat dissipation, cut the pine needles into 1 to 2 cm long with a guillotine, put them in a kneading machine for about 20 minutes, take them out, put them into a wooden barrel, and add 2 to 1 kg of pine needles. .After soaking in five kilograms of water for a whole day and night, discard the infusion, and then rinse with clean water to remove as much rosin as possible and reduce the astringency.Soak the bleached pine needles in dilute sugar water for ten hours, remove and drain, put them into a bottle machine and stir-fry until they are fully fragrant, or fry them dry in a pot to become pine needle tea. In addition, use glutinous rice or japonica rice to wash and drain, and then fry it in a pot until it is fragrant enough to make fried rice.Mix fried rice with pine needle tea.The blending ratio is to add 67 grams of fried rice to every 100 grams of pine needle tea, and it will become pine needle rice tea with strong aroma and refreshing taste. "Apocynum Tea" Apocynum tea is also known as tea flower, wild hemp, kenaf and so on.Produced in salty areas such as Inner Mongolia, Gansu, Shaanxi, and Jiangsu.It belongs to the herbaceous plant of Apocynaceae. Its stem bark fiber is very long, and it is a high-quality hemp textile raw material. Its tender leaves are picked in early summer and can be made into apocynum tea according to the tea making method. Apocynum apocynum contains rutin, catechin, amino acid and other components, which has curative effect on hypertension, dizziness and headache.Hypertensive patients drink apocynum tea, which has obvious antihypertensive effect.At present, the apocynum tea distributed by the pharmaceutical department has specifications such as bulk, tablet and compound tablet.The Apocynum tea used for medicinal purposes is mostly made of thicker sun-dried tea, which has a poor taste and a strong green and astringent taste.To improve the taste of Apocynum tea, the young leaves should be picked and made according to the method of making green tea, by killing greens, kneading, and frying old fresh leaves (baking), so that the fragrance is better.Apocynum tea contains a small amount of phenolic substances, but lacks polyphenol oxidase, so it is not easy to ferment, and it is difficult to make black tea-type apocynum tea.When brewing apocynum tea, a small amount of sugar and orange peel should be added, which can greatly improve the fragrance and taste. "Ginseng Tea" Ginseng tea is a baked green health tea made from fresh ginseng leaves that are artificially cultivated, and processed through greening, rolling, and drying according to the method of making green tea. Panax ginseng is a perennial herbaceous plant belonging to the family Aragonaceae. It has a large main root, milky yellow endoplasm, and palmate compound leaves. The roots and leaves contain a variety of ginsenosides, which have anti-fatigue, sedative, and aphrodisiac effects. Ginseng tea is very suitable for middle-aged and elderly people to drink, and it is a health drink with low price and high quality.Its fragrance is very similar to raw sun-dried ginseng.The first taste is slightly bitter, and the aftertaste is sweet.When drinking ginseng tea for the first time, if the taste is not suitable, add a small amount of honey when brewing to adjust the taste. "Chrysanthemum Tea" Chrysanthemum is a herbaceous plant with shrunken roots. Every year after frost, the flowers fade and the aboveground part withers; the underground part will sprout new buds in the spring of the next year.There are many varieties of chrysanthemums, and the chrysanthemums used for making tea are called Hangzhou white chrysanthemums, which are produced in Tongxiang County and Huzhou City, Zhejiang Province. Chrysanthemum chrysanthemum has the effects of invigorating the stomach, ventilating, diuresis and detoxification, and improving eyesight.After hot drinking, the whole body sweats and feels relaxed. It is a good medicine for treating colds and a health drink suitable for all ages.Forty-five dried flowers are placed in each cup when brewing. The aroma is rich and refreshing, the taste is refreshing, and the aftertaste is sweet. There are many people who like to drink, especially overseas Chinese in Southeast Asia. The processing of Chrysanthemum chrysanthemum is relatively simple. At the end of October, pure white, plump and full-blown flowers are taken, steamed and dried in the sun to obtain the finished product.Among them, the ones with large flowers, pure white color, golden stamens, and relatively dry ones are the top grades; gray-brown stamens and yellow-brown petals are inferior products. For the preservation of finished chrysanthemums, the most important thing is to keep the flowers dry, the moisture content should be below 7%, and the petals can be crushed by hand twisting.Therefore, those that have been damp should be dried in time to prevent the growth of mold and mites. Chrysanthemum tea on the market, in addition to the above-mentioned Hangbai chrysanthemum, also has the ingredients extracted from chrysanthemum, and then add sugar, starch, milk powder and other chrysanthemum series of food such as chrysanthemum crystal and chrysanthemum cola. "Mulberry Bud Tea" Mulberry leaves can be used as medicine, and the tender buds can be used as tea after frying, which is a good health drink blindly.The fragrance of mulberry bud tea is indistinguishable from that of Mingqian green tea. It also has the characteristics of refreshing taste, mellow aftertaste, light green and bright soup color, and lingering fragrance after drinking.It contains flavonoids, coumarin, amino acids, alkaloids and aromatic oils, and has obvious curative effects on colds, headaches, fever, and coughs.The main ingredients of Sangju Ganmao tablets are mulberry leaves and white chrysanthemums. The production of mulberry bud tea is relatively simple. After picking the first germinated mulberry buds in spring, spread them on a bamboo curtain or bamboo plaque indoors for a few hours to make them wither and lose water slightly, and then stir fry them in a rice pot to kill them (similar to making green tea) The greening is similar), followed by proper manual rolling, deblocking, and drying to become mulberry bud tea.If tea-making machinery is used, it is similar to the method of making baked green tea. "Honeysuckle Tea" Honeysuckle is also called honeysuckle.Honeysuckle is a semi-evergreen shrub with semi-sprawling stems, oval leaves, and trumpet-shaped flowers.It is white when it first blooms, and then gradually turns yellow, which is the origin of the name honeysuckle.The stems, leaves and flowers of honeysuckle can be used as medicine, which has the functions of detoxification, anti-inflammatory, anti-virus, anti-inflammatory, bactericidal, diuretic and antipruritic.Honeysuckle dew is a good product for children to prevent prickly heat and abscess in summer. Fresh honeysuckle has a delicate fragrance and more nectar with water content. Rural children often use the flowers to drink honey juice.There are two types of honeysuckle tea, namely the finished product of honeysuckle, after the flowers are dried in the sun or dried according to the method of making green tea.There are two kinds of honeysuckle tea in the market courtyard, one is fresh honeysuckle mixed with a small amount of green tea, and the honeysuckle tea is scented according to the scenting process of scented tea; the other is dried or sun-dried honeysuckle and honeysuckle. Green tea blended together.These two kinds of honeysuckle teas, the former has a strong floral fragrance, which is mainly used for appreciating flowers; the latter has a low tea fragrance, but it can maintain the medicinal effect of honeysuckle without losing its health care effect.Honeysuckle tea is a health drink suitable for all ages, especially in summer. "Osmanthus Tea" Osmanthus Osmanthus, an evergreen shrub, blooms between September and October.From the color of the flowers, the golden osmanthus is called Jingui, the one with banana yellow is called Yingui, and there are osmanthus and rose osmanthus.In terms of the elegance and richness of the aroma and the food value, silver osmanthus is the best and has the largest quantity.Osmanthus fragrans contains about 0.3% of volatile aromatic oil in water, has a pleasant aroma, and has the effects of calming pain, ventilating and invigorating the stomach. The fresh sweet-scented osmanthus used is generally preserved in sugar or salt. If the fresh sweet-scented osmanthus is dried or dried directly, due to the loss of too much essential oil, it almost becomes a scentless flower residue.The pickled sweet-scented osmanthus can be added to a wide range of uses, such as sweet-scented osmanthus plum soup, sweet-scented osmanthus lotus seed soup, sweet-scented osmanthus root powder, etc., all of which are inseparable from sweet-scented osmanthus. Osmanthus tea is a specialty of Guilin.After the tea is scented with fresh sweet-scented osmanthus, it does not lose the blocky taste of tea, but also has a strong aroma of sweet-scented osmanthus. After drinking, it can ventilate and calm the stomach. It is very suitable for the elderly with weak stomach function. "Bo Yu Cha" Boyu tea has the effect of treating diabetes.This kind of tea is mainly made by adding the juice from corn silk to the tea leaves and mixing it.Boyu tea is mainly produced in Jiangsu and sold in Japan. "Acanthopanax Tea" Acanthopanax belongs to Araliaceae, which is the same family as ginseng.Shrubs, stems and branches with dense thorns, leaf shape similar to tea leaves, with sharp serrations on the edges, compound leaves with five leaflets.It is produced in the mountainous forests of Northeast China. Its young leaves are picked every spring, and the method of roasting green tea is used to make Acanthopanax hairy tea.Some also add it to jasmine flowers, and make Acanthopanax jasmine tea by scenting according to the scenting process of scented tea.Acanthopanax tea has a mellow aroma and a sweet aftertaste. The soup is light brown in color and has a thick texture. Acanthopanax tea contains a variety of glycosides (Glycosides), some of which have similar physiological activities to ginsenosides, and have anti-fatigue effects. It is a beneficial health drink to drink. "Insect excrement tea" Insect excrement tea, also known as dragon ball tea, is a specialty of Guilin, Guangxi.The local people pile up the branches and leaves of wild vines, tea leaves and fragrant trees together, which attracts many small black insects. insect feces and some residual stems.Use a sieve to remove the residue, and take the insect excrement, which is called Dragon Ball.Put it on the pot and fry it dry, then mix it according to the ratio of honey: tea leaves: insect excrement = 1:1:5, then stir fry again, and the insect excrement tea will be processed. When it comes to insect excrement, many people think of smelly and dirty, but it is not. It has an elegant cooked aroma, strong and slightly sweet taste, mellow taste, dark soup color, and unique flavor. Drinking several cups, it will never feel greasy. Instead, I feel uplifted and open-minded.Insect excrement tea not only has a good fragrance, but also is a good medicine for strengthening the stomach, especially for people with poor stomach function. "Persimmon Leaf Tea" Persimmon leaf tea is produced in Shanxi and is processed from fresh persimmon leaves.Some of the products are mixed with tea leaves, and some are not mixed with tea.The main feature of persimmon leaf tea is that it contains a lot of vitamin C, which has a good effect on the treatment of high blood pressure.However, it contains more tannins and has astringent effect, which will reduce the separation of digestive juices, accelerate the absorption of water by the intestinal tract, and cause hard stools.Therefore, patients with constipation should take less and lightly. The making of persimmon leaf tea is similar to green tea processing.Pick the fresh leaves of the persimmon tree in mid-to-late June, wash them in cold water, and then spread them on bamboo mats to dry.Carry out enzymatic killing subsequently, the method is to burn a pot of boiling water, put persimmon leaves in the pot and carry out boiling water degreening for about two minutes.The finishing process needs to continue heating, and the water temperature should be kept above 80 degrees Celsius.After the persimmon leaves are greened, take them out of the pot and let them cool in time, otherwise the leaves will turn yellow and affect the quality. Knead them after they are let cool, and knead them by hand for about 10 minutes or with a kneading machine for 20 minutes to make the leaves wrinkled, which is beneficial Leaching of contained components.When kneading by hand, it should be kneaded and unblocked while kneading, and it should also be unblocked after kneading by machine.This reduces lumps of tea in the dry sample.After kneading and unblocking, the billet is dried in an oven or a dryer, or it can be directly fried in a bottle machine until it is dry.When the persimmon leaves are twisted by hand and become powdery, it is dry enough.The product obtained through the above production is called hairy persimmon leaf tea, and then sieved, rolled and cut, and shaped, it is refined persimmon leaf tea. "Green Bean Tea" In the rural areas of Hangzhou, Jiahu, Zhejiang, green bean tea is often used as a treat for guests. This may be related to the fact that this area is a land of fish and rice. In addition to rice and sericulture, it is also rich in soybeans and broad beans. The production of green beans is relatively simple. From August to September, the immature soybean pods are harvested, and the green bean grains are peeled off, rubbed in water, and the white bean film is washed away, and then boiled in a pot with water and salt , but do not cook crisp, in case the color turns brown and loses flavor.Take it out of the pot, filter out the marinade, put it on the oven and bake it until it is dry enough, that is green beans, also known as baked green tea.Because salt is added in the production, it is easy to absorb moisture and regain moisture. It is best to pack it in a cloth bag and store it in a lime tank to keep the green beans dry, so as to keep the green beans tender and fresh without losing their flavor. The brewing ingredients of green bean tea are very particular. The main ingredient is roasted green beans. perilla seeds.Put various ingredients in a teacup, pour boiling water, and drink after a while.The green bean tea is not only delicious, but also the color of the soup is red and green, the green of fried green beans, the red of carrot and orange peel, the jade color of dried orchid tofu, the brown beige color of sesame seeds and the brown color of perilla seeds.There are also sweet-scented osmanthus scattered in it, which can be described as colorful. "Gentle Rice Tea" Xuanmai tea is made from roasted wheat and roasted green tea base.It tastes both the caramel aroma of fried wheat grains and the special fragrance of green tea. The two are intertwined, which is indeed a unique flavor.In Japan and South Korea, there are many people who like to drink brown rice tea. The key to making this tea is the process of frying wheat.If the wheat and coal grains are not fried thoroughly, the aroma will be poor; if they are too old, the wheat grains will be carbonized and produce coke gas.Therefore, the degree of fragrance to the wheat must be just right.Before frying, wash and drain the wheat, and then put it in the pot and fry it until it turns tan and emits a strong fragrance of enough fire. Then it can be taken out of the pot. The blending ratio of brown rice is calculated by weight, and 35 to 40 grams of fried wheat grains are added to every 100 grams of tea leaves.If you need to make teabags, you should also crush the tea leaves and fried wheat to about sixteen holes before making them into bags. "Crispy Crispy Tea" In summer, farmers are very tired from working in the fields. When they take a rest under the shade of trees, drinking crispy rice cracker tea can not only quench their thirst but also lighten their hunger.Rice cracker tea is also called rice drink soup.When cooking rice, put a layer of rice close to the wall of the pot and simmer enough to form a rice crust, add water to it and boil it.Rice cracker tea tastes fragrant and refreshing. If you drink it with a little sugar, the taste will be even better. "Eagle Tea" Eagle tea is a woody plant of Lauraceae, which is called Eagle tea tree in "Sichuan Wild Economic Flora".It is an evergreen tree with alternate leaves, thick leaves and dark green color.This kind of tree spreads all over the mountainous areas of Sichuan. After picking its tender branches and leaves, it can be brewed as tea. The local people call it Eagle tea, also known as Laoyin tea, especially in the rural areas of Sichuan. Habit.Cold drinks of Eagle Tea can be seen everywhere in towns and transportation terminals, and even in big cities like Chongqing and Chengdu, this kind of herbal tea is also available, and you can drink it to your heart's content without spending much money. Eagle tea contains a lot of aromatic oils and polyphenols. When brewed, it has a delicate fragrance and a rich taste, first astringent and then sweet. First-time drinkers may say: the smell is unpleasant, but after regular drinking, the taste of eagle tea is strong. The taste is strong and mouth-piercing. Drinking it in summer makes you feel refreshed and thirst-quenching. "Old Ginger Tea" Ginger, also known as ginger, is a perennial herb.The rhizome is flat and non-standard block, the skin is light gray, the flesh is light yellow, the smell is fragrant, and the taste is spicy.It contains 23% aromatic volatile rapeseed, and its main components are zingiberene, zingiberone, gingerol, gingerol and so on. The method of making ginger tea is to take about 15 grams of ginger, wash it, slice it, put it in a pot, add 250 to 300 ml of steam, add about 20 grams of brown sugar, and boil it to get ginger tea.When suffering from wind, cold, rain or the beginning of a cold, headache and stuffy nose, take hot old ginger tea, and then rest in bed for one to two hours, sweating profusely can relieve the exterior and dispel cold, so as to achieve the purpose of prevention and treatment. 《Jujube Tea》 Jujube, also known as jujube, is mainly produced in Shandong.The surface of the dried fruit is shrunken and dark red, the flesh is soft and slightly sticky, brown, slightly sugary, sweet in taste; the jujube core is spindle-shaped, both ends are sharp, and the quality is hard.Jujube contains sugar, and jujube contains sugar, organic acid, protein and vitamins A, B and C.It is flat in nature, sweet and mellow in taste, can nourish the spleen and stomach, and is used for weak spleen and stomach. Use seven to eight red dates each time, cut the jujube skin, put it in a teacup, and brew it with boiling water as a tea substitute. Taking it regularly has the effect of strengthening the stomach and nourishing the stomach. It is a good healing drink for all ages. "Bamboo Leaf Tea" Bamboo is a gramineous plant with hollow and jointed stems and evergreen leaves. It is planted in all provinces south of the Yangtze River.Bamboo leaves contain three kinds of substances, areaxin, white aromatic element and so on.Take 50 to 100 grams of fresh bamboo and decoct it in water instead of tea. "Corn Silk Tea" Corn, also known as maize or radish, is a grass plant, and it is planted in various places.Its style (corn silk) is sweet, flat and sweet.Take about 30 grams of fresh corn silk (about 10 grams of dried samples) and decoct it in water to replace tea, which can lower blood sugar. It is suitable for adjuvant treatment of diabetic patients, and it also has the effects of diuresis and edema. 《Psyllium Tea》 Plantain belongs to Plantainaceae, is a short perennial herb, also known as Avalokitesvara.This grass is found in most parts of our country. It grows on the roadside and in the corner of the field. It blooms and bears seeds between June and July every year. The seeds are called plantain seed.Both the whole herb and the seeds can be used as medicine. Pull out fresh grass, wash your ears and listen carefully, about 100 grams each time, decoct the juice as tea, or cut fresh grass into pieces and dry it, and drink it as tea.It is effective in treating urinary tract infection, edema, and high blood pressure, and it is non-toxic and has no side effects when taken regularly. "Danshen Tea" Salvia miltiorrhiza is a perennial herb of Lamiaceae. The root is cylindrical and brownish red. It contains ingredients such as salvia miltiorrhiza, saponin, and vitamin E.It has the functions of expanding coronary artery pulse, external sedation, lowering blood pressure and lowering blood sugar. Six grams each time, cut into pieces and brew with boiling water until the taste is light.One to two times a day, it is suitable for the prevention and treatment of coronary heart disease, and it is a simple health drink with mild properties. "Fat Sea Tea" The fruit is brown in color and looks like an olive. After being sucked and swollen, the volume doubles and looks like a sponge.It contains pectin, and can improve mucous membrane inflammation after use, suitable for chronic pharyngitis and laryngitis.Three to four times each time, wash with warm water first, add a small amount of sugar, and brew tea instead of boiling water. 《Senna Tea》 Senna belongs to the leguminous plant and is cultivated in Guangdong, Yunnan, and Hainan provinces.Senna leaves are divided into pointed leaves and narrow leaves, which are shaped like tiny willow leaves.It tastes bitter, contains dipolyenones and flavonoids, and has the effect of eliminating stagnation and stagnation, and is suitable for habitual constipation.Recently, using modern medical clinical testing methods, senna leaves are used to treat acute gastric and duodenal bleeding, and good curative effects have been achieved.After 340 cases of application, there were 320 cases of complete hemostasis within 6 days, of which 286 cases were markedly effective, and the total effective rate reached 94%.The curative effect of hemostasis is better than conventional hemostatic western medicine, and it is a good medicine for hemostasis without leaving stasis. The method of brewing is to add 5 to 10 grams each time, add an appropriate amount of sugar, brew in boiling water, and drink frequently instead of tea. "Uncaria Tea" Uncaria is an evergreen vine belonging to the Rubiaceae family, which grows in various provinces in southern China.The stems are up to ten meters long, and the abnormal branches born in the leaf axils are hooked, 1.2 to 2 cm long.Harvest the hooked twigs in spring and autumn, cut the hooked branches from them, and dry the fresh hooked branches directly, or use boiling water to kill them and then dry them in the sun. Uncaria contains rhynchophylline, which has a bitter taste and a sweet aftertaste.When making a drink, take about 20 grams of Uncaria vine each time and brew it with boiling water as tea, which has antipyretic effect.It has obvious curative effect on headache, dizziness, insomnia, palpitation and tinnitus caused by high blood pressure.It is a traditional Chinese medicine and a health drink with a mild taste.