Dandelion tea

Dandelion roots, stems, leaves, flowers, fresh tea leaves, high-efficiency phytochemicals, etc. are made through Mingfeng Lu's low-temperature fermentation and drying technology, traditional Chinese herbal medicine processing methods, and overlapping segmented processes.
Dandelion (Taraxacum mongolicum Hand. Mazz), also known as Mother-in-law, is widely distributed in Northeast my country, Yinan Mountains, North China, East China, Central China, Southwest China, Inner Mongolia, Gansu, Qinghai and other places. It is a perennial herb with strong vitality. Dandelion has a long history of medicinal use. The earliest record of dandelion can be found in the "New Materia Medica" of the Tang Dynasty. It is also recorded in detail in the "Chinese Pharmacopoeia" of my country. It is a good medicine for clearing heat, detoxifying, eliminating carbuncle and dispersing stagnation. It is also a widely praised wild vegetable. tasty. Modern research shows that the whole plant of dandelion contains dandelion sterol, taraxanthinol, β-amyrinol, stigmasterol, choline, caffeic acid, fructose, ceric acid, melic acid, oleic acid, lutein, viioxanthin, leaf Chemical components such as green quinone, ranunculus xanthin, arnicadiol, dandelionin, taraxanthin, inulin, and flavonoids are effective against a variety of pathogenic bacteria, including Staphylococcus aureus, Staphylococcus epidermidis, Coccus catarrhalis, and hemolytic bacteria. Streptococcus has a strong antibacterial effect and a good immune-promoting effect. In addition, it has choleretic, diuretic and bitter taste and stomachic effects. Craft characteristics
Tea artist Lu Zhengxun, the originator of Mingfeng dandelion tea, is a descendant of Lu Xiangsheng, the famous patriotic anti-Qing general in the late Ming Dynasty. He grew up in Mingling, Changshou Village, Yinnan Mountain, Yixing, Jiangsu. There are more than 800 commonly used Chinese herbal medicines recorded in Mingfeng Mountain. He is a student of experts in herbal medicine and tea art. With more than 40 years of exquisite tea-making skills and a deep understanding of Chinese herbal teas, he uses Mingfeng Lu's original low-temperature fermentation and drying technology, as well as without any additives. The dandelion tea developed through pure physical production technology not only achieves excellent palatability, but also maximizes the retention and efficient conversion and utilization of active substances, making it an ideal medicinal and food-derived Chinese herbal tea substitute drink. The best interpretation of homology.