Jujube also famous dates, different wild jujube, jujube mountain, and general artificial cultivation of jujube, jujube fruit is smaller than the meat less nuclear large, but contains rich ingredients. Jujube body is a treasure. Jujube meat is sweet and sour, can appetite digestion, thirst.
The leaves of “jujube†extracted from wild jujube leaves and rutin are good medicines for the treatment of coronary heart disease. And jujube leaf is rich in protein, calcium, phosphorus, iron and other minerals, and are rich in vitamins drugs, such as vitamin B1 vitamin C and other vitamin B2, and triterpene acid, chlorogenic acid, flavonoids Use ingredients.
Jujube also known as jujube, wild jujube, jujube, young leaves contain protein 12% to 16%, fat 1.5% to 3.5%, carbohydrates 62% to 70%, vitamin C 380 to 650 mg/100 g, also contains Calcium, phosphorus, iron and other minerals, and triterpenic acid, chlorogenic acid, flavonoids and other rich medicinal ingredients. The tea leaves processed with wild jujube leaves have various health functions such as diuresis, promotion of bile acid synthesis, anti-inflammatory and the like. The processing technology points are:
1. Timely leaf processing of wild jujube leaf tea leaves and buds are preferred, picking time is appropriate from April to June. Late, the quality of processed tea is poor. The collected leaves must be processed and processed in time. At one time, the leaves should be flattened in a cool, clean room with a temperature of less than 25°C. The thickness should not exceed 10 cm to prevent the fresh leaves from deteriorating due to heat.
2. Moderately fast-fixing wok is tilted, and the pot temperature is controlled at about 200°C. The method is the same as fixing tea. Can also be used to fix blue water, the leaves will be put into boiling water for 5 to 10 minutes, remove and cool.
3. After reasonably rubbing and fixing the leaves, the leaves are lightly air-dried, and then they are clasped by hand and pushed forward on the wooden board to make the leaves into thin strips. When rubbing, press "light-heavy-light" to roll in one direction. Use appropriate force. Hold the leaf tightly and let go. The leaf can be loosened naturally.
4. Timely frying and frying, frying and frying. The initial frying is to put the rubbed leaves in a pot, stir fry in the pan with both hands or a small wooden board, and spread the leaves a few times to make the heat even. This is repeated, and after 15 to 20 minutes of baking, it is taken out when it feels stingy, so that its resurgence becomes soft. Re-frying is to put the soft leaves back into the pot and heat it up with gentle heat, stirring evenly and frying until the leaves are hot.
5. Packing and storage After the reconstituted tea leaves are cooled, the crushed pieces, fresh pieces, and other debris are removed and put into clean, non-toxic plastic bags and stored in a cool, dry, odor-free room.
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