How should ginkgo leaves be processed to make tea?
Nov 06, 2024
Source: Cainiu Health
Dr. Zhang Xiuhong
Introduction
Under normal circumstances, ginkgo leaves must be processed through steps such as leaf collection, de-enzyming (killing green), rubbing, second de-enzyming, and stir-frying into tea before they can be used for brewing. Leaf collection: place the harvested ginkgo leaves in a basket, wash them thoroughly with clean water, then spread them out to dry for subsequent frying. Ginkgo leaves must undergo professional processing before they can be safely used for tea preparation.
Generally, ginkgo leaves need to be processed through steps such as leaf collection, de-enzyming (killing green), rubbing, secondary de-enzyming, and stir-frying into tea before they can be used for brewing. The detailed process is as follows:
1. Leaf Collection: Harvested ginkgo leaves are placed in baskets, washed thoroughly with clean water, then spread out and air-dried for subsequent processing.
2. De-enzyming (Killing Green): Use a clean, odor-free large iron wok. Heat the wok until its surface turns pale grayish-white. Quickly add the fresh leaves and cover the wok. When steam begins to emerge from the rim, immediately uncover it. Rapidly flip and grab the leaves from the bottom of the wok with both hands, then evenly scatter them back to the bottom, ensuring all leaves contact the hot surface and heat uniformly. Continue until the grassy odor disappears, the leaves turn dull dark green, and they can form a clump when squeezed but still retain slight elasticity. At this point, remove them from the wok.
3. Rubbing: Spread the de-enzymed leaves onto a mat to cool slightly while still warm. While holding them in your hand, roll and rub the leaves repeatedly in one direction until they gradually form long, slender strips.
4. Secondary De-enzyming: Place the rubbed leaves back into the wok. Press them down with both hands and stir-fry for several minutes, then break up the clumps and heat them evenly for a few more minutes. Remove from the wok and spread on a mat to cool and reabsorb moisture until softened.
5. Stir-frying into Tea: Reheat the wok, add the cooled leaves, and stir-fry again. Gradually reduce the heat to prevent burning, gently stir to avoid breaking the leaves, and continue until the tea becomes too hot to touch. Then remove and allow it to cool. Package the finished tea in bags. This produces a green tea with a yellowish-brown or light yellow-green infusion, strong aroma, and a slightly bitter aftertaste.
Ginkgo leaves must undergo professional processing before they can be safely used for tea preparation. When brewing tea, use in moderation and avoid consuming it concurrently with medications.
