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Processing Methods and Technical Key Points for Pine Needle Health Tea

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Pine needles contain large amounts of chlorophyll, amino acids, vitamins C and K, rutin, and inorganic salts such as iron, phosphorus, and calcium. Among these, vitamin C can reduce the accumulation of cholesterol in the human body, and vitamin K can promote the body's absorption of calcium and has the function of regulating heart function. Tea made from pine needles has health benefits including nourishing the body, weight control and slimming, boosting immunity, and delaying aging. The technical key points for processing pine needle health tea are presented below for reference. 1. Leaf collection: Select pine trees 5 to 15 years old, and pick their disease-free

Pine needles contain large amounts of chlorophyll, amino acids, vitamins C and K, rutin, and inorganic salts such as iron, phosphorus, and calcium. Among these, vitamin C can reduce the accumulation of cholesterol in the human body, and vitamin K can promote the body's absorption of calcium and has the function of regulating heart function. Tea made from pine needles has health benefits including nourishing the body, weight control and slimming, boosting immunity, and delaying aging. The technical key points for processing pine needle health tea are presented below for reference.

1. Leaf collection: Select pine trees 5 to 15 years old, and pick their tender needles free of disease and pest damage, then spread them out in a cool, ventilated indoor place for later use. The amount of needles collected must not exceed 1/3 of the total needle mass, so as not to affect the growth of the pine tree.

2. Leaf beating: In order for the pine needles to undergo deep degreasing and to facilitate the dissolution of active ingredients during drinking, the needles must be beaten. Use a wooden mallet to beat the needles so that the epidermis and mesophyll loosen from each other.

3. Degreasing: Cut the beaten needles into 2 cm lengths, then soak them in 5% alum water for 24 hours, then scoop them out and rinse them clean with clear water. This removes the pine resin and astringent taste from the needles.

4. Sugar soaking: Put the degreased pine needles into maltose syrup and soak for 10 hours, then remove. This coats the surface of the needles with a layer of maltose, so that the remaining pine resin no longer dissolves out, and gives them an initial aromatic fragrance.

5. Drying: Spread the sugar-soaked pine needles in the sun to dry to about 80% dry, then put them into a tea dryer or a cast-iron wok and roast until they turn a burnt-tea color; this becomes the main material of pine needle tea.

6. Blending: Stir-fry coarse rice until it turns a burnt-tea color, and mix it into the main material at a ratio of 1/15 to make pine needle health tea. The burnt coarse rice can absorb moisture and prevent dampness, and adds flavor to the tea. The drinking method is the same as for ordinary tea.

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