Mulberry leaf tea is generally made of high-quality tender mulberry leaves with superior ecological environment and no pollution, and refined by scientific baking and other processes. It is very important to remove the bitterness and astringency of organic acids in mulberry leaves. The characteristics of sweetness and fragrance are also important. Mulberry leaf is the king of plants and has the reputation of "ginseng tonic, mulberry leaf tonic". Rich in 17 kinds of amino acids, crude protein and crude fat. It is a "medicinal and edible homologous" plant confirmed by the Ministry of Health, and is listed as one of the "Top Ten Health Foods for Human Beings in 2 1 century" by the International Food Health Organization, which has become a new source of green food for human beings.

Mulberry leaf tea is brewed with boiling water, clear and bright, fragrant and sweet, fresh and refreshing. It provides a new drink for middle-aged and elderly people and people who are not suitable for drinking tea, so that they can get a certain health care effect during drinking tea. Drinking this kind of tea often is beneficial to health care and longevity. Modern clinical research on diabetes shows that mulberry leaves are rich in amino acids, cellulose, vitamins, minerals and various physiological active substances, and have many health-care effects such as lowering blood sugar, lowering blood pressure, lowering blood fat and delaying aging? . It has adjuvant therapeutic effect on patients with diabetes, hypertension and hyperlipidemia. These effects are related to the active ingredients contained in mulberry leaves. The production and processing technology of mulberry leaf tea needs to go through the processes of picking mulberry leaves, cleaning and drying, cutting leaves, deactivating enzymes, kneading, deblocking, drying, making incense and so on. ? Traditional mulberry leaf tea is processed by thermal processing methods, such as high-temperature frying and drying, which will lead to the loss of active components in mulberry leaves and fail to achieve the effect of lowering blood sugar. In order to improve this problem, modern diabetic scholars have been studying and trying, and found that the freeze-dried mulberry leaf tea processed at low temperature retains the polysaccharide, flavone and alkaloid DNJ components in mulberry leaves to the greatest extent, and has obvious hypoglycemic effect after drinking.

Mulberry leaf is a good functional food, which can lower blood pressure, reduce blood lipid, resist aging, increase endurance, lower cholesterol, inhibit fat accumulation, inhibit thrombosis, inhibit the proliferation of harmful bacteria in intestinal tract, inhibit the generation of harmful oxides, and the most prominent role is to prevent and treat diabetes. It has antitussive, antipyretic, dizziness relieving, eye fatigue relieving, repercussive, blood clearing, dysentery edema treating, liver nourishing, freckle removing, skin caring, and anti-aging effects.