How Should Dandelion Be Dried and Infused for Optimal Drinking Experience?

Dandelion can be dried in an oven or exposed to sunlight, and then repeatedly fried in a pan until it turns light brown. After cooling, it can be used to make tea. To make dandelion tea, it is necessary to first dry the dandelion, and then fry it in the same way as frying tea. Specifically, the dandelion should be washed first, and then it can be cut or kept whole depending on personal preference. It can be artificially dried in an oven or exposed to sunlight. After evaporating the moisture of the dandelion, it needs to be repeatedly fried in a pan until it turns light brown. This frying method is consistent with frying tea, and the final color of the dandelion is also consistent with the color of tea. After frying, it can be cooled to room temperature and then used to make tea.

Dandelion is also known as Gu Gu Ding, Po Po Ding, Huang Hua Miao, Huang Hua Di Ding, Nai Zhi Cao, etc. It is a perennial herb belonging to the genus Taraxacum of the Compositae family. Dandelion tea is made from finely cut and dried roots or leaves, which are rich in vitamins and minerals. It has the effect of strengthening the liver and reducing cholesterol. Dandelion tastes sweet and slightly bitter, and has the effects of clearing heat and detoxifying, promoting urination, relieving constipation, removing jaundice, and promoting bile secretion.

1. Take one teaspoon of dried dandelion leaves, or three teaspoons of fresh dandelion leaves.

2. Mix two teaspoons of dandelion leaves and roots.

3. Take 28 grams of dried dandelion roots or 112 grams of fresh dandelion roots, crush them, and infuse with 0.6 liters of boiling water. After filtering, it can be consumed.