1. Prepare barley (unhulled barley) and tea leaves

2. Wash the barley and place it in direct sunlight for drying

3. After drying, put it in a pan for roasting. Roast the barley until the skin turns golden brown, then add tea leaves and roast for a while before removing

4. After cooling, it can be brewed

Burdock tea is a health tea beverage. Burdock tea is very effective for constipation and can also aid in weight loss. Therefore, burdock tea is highly favored by consumers, and many are curious about how burdock tea is made? Below, the Maimaicha editor will share how I make homemade burdock tea.

First, buy fresh burdock, wash it with clean water, cut it into 2-3 mm thick slices, and then cut the slices into shreds. It is best to cut them diagonally to avoid producing crumbs when shredding.

Next is drying. Place the cut burdock shreds in a sunny and ventilated area for drying. The drying time should not be too long; retain some moisture in the shreds and ensure they are evenly dried.

The final step is roasting the burdock tea. Put the dried burdock shreds into a pan and slowly roast and dry them over low heat. Note: Do not put too many in at once to avoid uneven stirring, and ensure the heat is not too high. Once the shreds turn golden brown and emit the unique aroma of burdock, our homemade burdock tea is ready.

The above is the process of making burdock tea by the Maimaicha editor, for reference only! Also, the burdock tea sold on the market is definitely not made from burdock alone. What I shared is a simple home version, which is safe to drink and cost-effective.

Genmaicha is a health tea beverage popular in Japan and South Korea. It is highly favored by the working class in Japan and South Korea and once topped the office tea rankings. It is also popular among women because it contains rich protein, carbohydrates, fiber, vitamins B and E, and other nutrients, with miraculous effects like weight loss and beauty care. So how is genmaicha made? Below, the Maimaicha editor will share the production process of genmaicha as I understand it.

What the Japanese call genmai, or brown rice, is a type of rice produced after processing. After hulling, some outer layers are retained, such as the cortex, aleurone layer, and germ. The outer layers are rich in nutrients, containing more vitamins, minerals, and dietary fiber than white rice, so brown rice has always been considered a health food. Genmaicha is made by processing this brown rice through soaking, steaming, roasting, and other techniques, then blending it with processed green tea to create a health tea beverage. The finished genmaicha has an even appearance with yellow and green colors. When brewed, the tea is bright yellow-green, maintaining the natural aroma of tea while adding the fragrance of roasted rice. It has a fresh, mellow, and pleasant taste, combining the health benefits of tea with the nutritional value of rice.

Liver-nourishing tea is a health tea beverage. As early as the Qianlong era, it was bestowed as the "Imperial Tea" by Emperor Qianlong. Liver-nourishing tea can provide excellent liver care and health benefits. Given its good effects, how is liver-nourishing tea made? Below, the Maimaicha editor will share the production process of liver-nourishing tea.

Prepare raw materials such as small-leaf相思藤叶, wormwood, amomum villosum, goji berries, bergamot, fresh leaves of Isatis indigotica, chrysanthemum, cassia seeds, honeysuckle, atractylodes, cornus, white peony root, mulberry leaves, schisandra, fennel, and Chinese yam. Then wither the materials in a withering trough for 3 to 7 hours, kill-green using a double-pot kill-green machine for 8 to 10 minutes, and then put them into a rolling machine for rolling. The rolling time varies depending on the size of the machine, generally between 30 to 50 minutes. After rolling, we go through a piling process once before drying, resulting in the finished liver-nourishing tea we drink.

Tangerine peel ginger tea has health functions such as quenching thirst and relieving heat, relieving cough and phlegm, and promoting digestion and appetite, so it belongs to health tea beverages.

With so many health benefits, how is tangerine peel ginger tea made? Below, the Maimaicha editor will introduce a method for making tangerine peel ginger tea at home:

First, prepare the ingredients: tangerine peel, ginger, licorice, and tea leaves;

Second, boil water until it reaches a rolling boil;

Third, cut the ginger into slices, use about 4 slices (approximately 10g), 20g tangerine peel, 5g licorice, 5g tea leaves, and rinse them briefly with water. Note: Do not rinse for too long.

Finally, put the tangerine peel, ginger, licorice, and tea leaves into the water, brew for 10 minutes, then remove the residue and drink.

Since there is no good preservation method for homemade tangerine peel ginger tea, it is not recommended to make too much at once; make just enough for consumption.

As a type of health tea, hawthorn tea has health functions such as clearing heat and reducing fire, and moistening dryness to quench thirst. People often know the health benefits of hawthorn tea but rarely know its production process. Below, I will unveil this mysterious process:

Conventional method of making hawthorn tea:

First, use high-quality fresh hawthorn leaves and carefully sun-dry and oven-dry them;

Second, rinse the dried hawthorn leaves with clean water;

Third, put the rinsed hawthorn leaves into boiling water to boil;

Finally, cool the boiled hawthorn leaf water, and thus our hawthorn tea is ready.

The above method of making hawthorn tea may seem simple, but there are many issues:

For example, hawthorn tree leaves are not easily accessible to the general public, so here is an even simpler method for making hawthorn tea:

First, we need to prepare some hawthorn and rock sugar (white sugar can also be used, but rock sugar works better);

Second, wash the hawthorn, put it into a pot with water, and boil over low heat for 20 minutes;

Finally, add rock sugar, and it is ready to drink.

You can add honey according to taste, or drink it chilled. Note: Do not chill for too long.

Persimmon leaf tea is a new type of health tea beverage made from persimmon leaves. Regular consumption of persimmon leaf tea has multiple health functions, such as promoting bowel movements and diuresis, purifying blood, and antibacterial and anti-inflammatory effects.

The key processing techniques are as follows:

1. Timely leaf collection: The best time to collect persimmon leaves is summer and autumn. After September, as the weather cools, chlorophyll decreases, the leaves turn red, and nutrients significantly decline, making them unsuitable for processing into persimmon leaf tea.

2. Rinsing and removing veins: Wash the collected persimmon leaves with clean water and drain, then remove the stems and the tough main veins.

3. Moderate kill-green: Kill-green fixes the freshness of the raw material, maintains bright color, and destroys oxidase in the tissues, preventing the oxidation and decomposition of vitamin C and other components in persimmon leaves. It also damages the surface cells of the raw material, speeding up water loss and facilitating drying. For kill-green, place the persimmon leaves in a bamboo basket and immerse in boiling water at 100°C for 2-3 minutes, then remove and immediately spread out to cool.

4. Shredding and rolling: Cut the cooled persimmon leaves crosswise into fine shreds, pile them on a smooth wooden board, and gently roll for 3-5 minutes. Then spread them on a bamboo curtain and dry in a ventilated place or in a drying room. During drying, avoid direct sunlight and rain, and check and turn frequently to prevent mold.

5. Storage method: Seal the fully dried persimmon leaf tea in plastic packaging bags or other sealed containers, and store in a cool, dry, low-temperature place.

Tea has many effects, such as the well-known weight loss, anti-cancer, beauty care, and radiation protection. But each type of tea has its unique effects. Below, I will introduce a practical and economical homemade process for a health tea.

Goji berry tea is a health tea that can nourish the kidneys, liver, and lungs, improve eyesight, strengthen bones, and reduce fatigue. Regular goji berry tea is made from the tender tips of the goji berry tree, processed through rolling, roasting, and other steps. Our method is simpler and more practical. We directly take a dozen goji berries and brew them with hot water in tea, drinking frequently. Continuous consumption for two months will show obvious health effects. This tea can be paired with light green tea or slightly stronger oolong tea. I personally do not recommend pairing with strong teas like black tea or dark tea, as I believe it may affect the efficacy.

Mushroom instant tea is produced by adding uniquely flavored mushrooms during the instant tea production process, thereby enhancing the health benefits of the tea while retaining the original tea flavor. It maintains the characteristics of instant dissolution without residue and easy adjustment of strength. It can be brewed alone or mixed with milk, juice, honey, sugar, etc., and is highly popular among consumers.

1. Recipe: mushroom paste 8%, tea paste 14%, maltodextrin 18%, fine sugar powder 58%, citric acid 1.2%, vanillin 0.8%.

2. Production method:

(1) Select non-moldy fresh mushrooms or dried mushroom stems or frozen mushroom stems, and quickly rinse them in pressurized clean water. Then cut the mushroom stems into thin slices or small pieces, with a length below 5 mm. The ratios are: dry mushroom pieces to water 1:10, fresh mushrooms to water 1:5, frozen mushroom stems to water 1:6. Perform three rounds of extraction and filtering, combine the three filtrates, and concentrate for later use.

(2) Green tea or black tea (tea stems, tea dust) is extracted with water at a ratio of 1:8. When the water boils, add the tea leaves, extract at below 100°C for 5 minutes, then quickly cool to below 70°C, filter promptly—this is the first extract. Add enzyme solution to the residue at a water ratio of 1:4 for the second extraction, filter, combine the two extracts, and concentrate for later use. Alternatively, use a closed reflux method.

(3) First, mix the solid ingredients evenly, then add the mushroom paste and tea paste in proportion, and stir thoroughly. Use a swing granulator for granulation. Dry under a vacuum of 300 mmHg at 50-60°C for 25 minutes. Then input into a centrifugal spray dryer for spray drying at 90-100°C until the moisture content is below 13%. Quickly package quantitatively using a vacuum packaging machine, and the product is ready.