Black apricot leaf benefits and effects

In traditional Chinese medicine, many plants that are often overlooked can actually cure diseases, and each of these plants has its own unique effects. What are the effects and functions of black apricot leaves? Ginkgo leaves can not only lower cholesterol in the body but also prevent arteriosclerosis. They are very effective in lowering blood pressure and can not only prevent cerebral hemorrhage but also prevent cerebral infarction. Below is a detailed introduction to the effects and functions of apricot leaves.

1. What are the functions of Ginkgo biloba?

Ginkgo leaves have many functions and are good for lowering the cholesterol level in human blood, increasing the shape and elasticity of blood vessels, etc.

1. Reduce the cholesterol level in human blood and prevent arteriosclerosis. It has a significant effect on improving physical fatigue, rapid heartbeat, chest pain, dizziness, etc. in middle-aged and elderly people after light activities.

2. It lowers blood pressure by increasing vascular permeability and elasticity, and has a good antihypertensive effect.

3. Eliminate deposited components on the blood vessel wall, improve blood flow changes, enhance the deformability of red blood cells, reduce blood viscosity, make blood flow smooth, and prevent and treat cerebral hemorrhage and cerebral infarction. It also has a certain effect on Alzheimer's disease caused by arteriosclerosis.

4. Ginkgo leaf preparations combined with hypoglycemic drugs have a good effect in the treatment of diabetes and can be used as an auxiliary drug for diabetes.

5. It can significantly relieve symptoms such as abdominal pain and back pain during menstruation.

6. It is also effective in the treatment of bronchial asthma.

7. Reduce lipid peroxidation levels, reduce freckles, moisturize the skin and beautify the face.

8. Laxative, diuretic, detoxifying and detoxifying.

9. It has a significant effect on improving women's menopausal syndrome.

2. How to process ginkgo leaves to drink as tea

1. First and foremost, the most important things to note:

Ginkgo leaves are a traditional Chinese medicine, but without chemical extraction, they do not have much medicinal effect and contain toxic substances. If they are used to make tea without being processed, they can cause side effects such as paroxysmal convulsions, nerve paralysis, and allergies.

2. Processing method into tea leaves:

1) The leaves picked for tea making are preferably from the middle and lower parts of the trunk and side branches, and the best time to pick them is before 10 noon during the growing season. The collected leaves must be processed in time. If they cannot be processed completely in a short time, they must be kept fresh.

2) Killing the green leaves When the temperature of the killing pot reaches about 200℃, put 1 kg of fresh leaves into the pot and simmer for 0.5-1 minute, then use your hands or a "Y" shaped wooden fork to quickly turn the leaves up from the bottom of the pot, and then shake the bottom of the pot evenly until the green leaves can be held in the hand into a ball and are slightly elastic, then you can remove from the pot.

3) After rolling the leaves to kill green, spread them out to dry for a while, then squeeze them into a ball with your hands, push them forward on a wooden board and roll them into a circle, so that the leaves become thin strips. When pushing and rolling, use light force and consistent direction until you hold the leaves tightly with both hands and then let go until the leaves loosen naturally.

4) Initial stir-fry: Heat the pan to 170℃ - 190℃, put in the rolled leaves, press them in the pan with your hands or a small wooden board and stir-fry, and spread them several times to ensure that the leaves are heated evenly. Repeat this process until it feels soft to the touch, then take it out and spread it out to dry, allowing it to regain moisture and become soft.

5) Re-fry: Put the dried tea leaves back into the pot and heat over high heat, but stir gently and apply force evenly. Fry until the leaves are hot to the touch.

6) Packaging: After the re-roasted tea leaves are spread out to cool, use a dustpan to remove the crumbs and impurities, and then pack them in non-toxic plastic bags or iron cans. Seal and store in a dry, odor-free place.