The efficacy of sour jujube leaves

The sour jujube is a wild jujube that can be seen on many wild hillsides. The north of my country is the main production area of ​​the sour jujube. The price of some wild jujubes is still very expensive, especially those from Taihang Mountain. Autumn is also the picking season for sour jujubes. The value of the whole body of the sour jujube is very high, especially the medicinal value of the sour jujube leaves. Let's take a look at the effects of sour jujube leaves.

Everyone must have eaten sour jujube, which is a wild jujube. It is very valuable, both in terms of nutrition and medicinal value. Especially the roots and leaves of sour jujube have many uses and can treat many diseases, especially insomnia. Let's take a look at the effects of sour jujube leaves.

Nutritional Value

"Acid leucoderma" and rutin extracted from jujube leaves are good medicines for treating coronary heart disease. The wild jujube leaves are rich in protein, calcium, phosphorus, iron and other minerals. They also contain a variety of vitamins, such as vitamin B1, vitamin B2, vitamin C, as well as rich medicinal ingredients such as triterpene acid, chlorogenic acid, and flavonoids.

The young leaves of sour jujube contain 12% to 16% protein, 1.5% to 3.5% fat, 62% to 70% carbohydrates, 380 to 650 mg/100 g of vitamin C. It also contains minerals such as calcium, phosphorus, iron, as well as rich medicinal ingredients such as triterpene acid, chlorogenic acid, and flavonoids.

It can calm the mind, soothe the nerves and treat insomnia.

Analgesic, anticonvulsant, and cooling effects.

It can enhance the contractility of cardiovascular and cerebrovascular vessels and can continuously lower blood pressure.

Supplement vitamins and improve immunity.

It can accelerate the recovery of skin damage caused by burns.

Reduces fat density in the blood – lipid-lowering effect.

It nourishes the liver and gallbladder, benefits the liver qi, eliminates restlessness, calms the mind, and treats palpitations, restlessness, insomnia, and restlessness.

Jujube leaf tea production process

Pick leaves at the right time

Young leaves and buds are best for processing sour jujube leaf tea. The picking time is 4 to 6 nights, and the processed tea is of poor quality. The collected leaves must be processed in time. If they cannot be processed completely at once, the leaves should be spread out in a cool, clean room with a temperature below 25℃, with a thickness not exceeding 10 cm, to prevent the fresh leaves from deteriorating due to heat.

Jujube leaf cleaning

The picked jujube leaves should be washed first to remove surface dust and other pollutants, and then dried.

Moderate finishing

The wok for killing green tea is tilted, and the wok temperature is controlled at around 200℃. The method is the same as that for killing green tea in tea making. You can also use boiling water to kill the leaves, that is, put the leaves into boiling water for 5 to 10 minutes, take them out and cool them. (Boiling water is not recommended because the effective ingredients will be lost).

Reasonable kneading

After the withered leaves are spread out to dry for a while, they are squeezed into a ball with the hands and rolled forward on a wooden board to make the leaves into thin strips. When kneading, push and roll in one direction according to the requirement of "light-heavy-light" with appropriate force. Hold the leaves tightly in your hands and then let go, and the leaves will loosen naturally.

Stir-fry in time

Stir-frying is divided into initial frying and repeated frying. The initial stir-fry is to put the rolled leaves into the pot, press them with your hands or a small wooden board to stir-fry, and spread the leaves several times to ensure even heating. Repeat this process for 15 to 20 minutes. When it starts to feel prickly, take it out and spread it out to cool, allowing it to regain moisture and soften. Re-frying means pouring the softened leaves back into the pot, heating over low heat, stirring vigorously and evenly, and frying until the leaves are hot to the touch.

Packaging and storage

After the re-fried tea leaves are spread out to cool, remove the crumbs, fresh flakes and other debris, put them into a clean, non-toxic plastic bag, and store them in a cool, dry room without odor.

How to drink

Wash the cup with warm water, take 5-6 grams of tea leaves, soak it with a small amount of hot water first, and then fill it with water later. It is best to use high pressure to pour water so that the tea leaves float up and down.

Dosage: The ratio of tea leaves to water is about 1:50.

Water temperature: When the water is just boiling, the water temperature should be between 80℃ and 90℃.

Water quality: Mountain spring water is preferred.

Tea set: Transparent glass or white porcelain tea set is suitable.

Storage method: dry, refrigerated, oxygen-free, and protected from light.

Everyone should know the effects of sour jujube leaves. We know that the therapeutic value of sour jujube is very great, especially the sour jujube leaves made into tea are particularly good for our body. We should eat more sour jujube and sour jujube leaf tea, which can make our body healthier.