First of all, the key reminder is to pay attention to the water temperature is not too high, too high water temperature will destroy the nutrition of black wolfberry! If the water temperature is too high and the soup is slow, it will turn into the following color.

Ninety degrees is the best water temperature, and the black wolfberry is thrown up, so the brewing effect will be better and the nutrition will be better locked.

First, pour half the water into a glass pot or a bowl with a lid, then pour the tea leaves and the other half of the water.

Pour out the first cup of tea and drain the tea soup in the glass pot. The picture below shows the soup color after long-term soaking.

From the second bubble, the root-leaving method is used when the soup is served, that is, every time the soup is served, about one-fifth of the tea soup is left in the glass pot, which is convenient for the brewing of the third bubble.

The essence of Lycium barbarum lies in two, three and four bubbles. Not after soaking for five times. Of course, according to the amount of tea to master.

Black wolfberry is rich in anthocyanins, which can inhibit the growth of free radicals, thus playing an anti-cancer and anti-aging role!

Finally, it is worth noting that the best way to brew black wolfberry is to make a glass pot or cover a bowl. The glass pot is convenient for observing the changes of black wolfberry tea in each bubble. The biggest advantage of covering the bowl is that it helps to volatilize the aroma of black wolfberry tea!