According to experts from the Japanese Institute of Health, there are 17 types of amino acids in mulberry leaves, as well as fat, vitamin c, b1, b2, and folic acid, carotene, calcium, phosphorus, iron, manganese, sodium, etc. The highest content of mulberry leaves was after frost. Mulberry tea is a natural health product that maintains health and enhances physical fitness, and is particularly suitable for long-term drinking of patients with diabetes and hypertension. Its production process is as follows: Leaf collection and processing. It is better to use leaves with no pollution or pests in the upper part of late mulberry trees. The Qian'an area in Hebei Province is good in mid-September. When the leaves are collected, the petiole needs to be removed. Attention should be paid to the separation of old and young, and try to be consistent with old and tender. After harvesting, rinse with clean water, put it in the room until it is dry, until there are no water droplets, then stack the mulberry leaves that have been petiole into 8-12 layers, and cut the leaves that grow 1 cm wide and 0.3-0.5 cm wide. Cage loading. The fluffed mulberry leaves should be loosened and not allowed to stick together. The mulberry leaves should be placed in a steamer with a clean gauze beforehand. The thickness should be between 5 and 7 centimeters so as to be evenly steamed. Steam green. Put clear water in the pot, boil it, place the steamer in the pot and tightly cover it. Use a fire or an emergency fire to quickly steam. After the atmosphere is reached, use a small fire to steam for 2.5-5 minutes to remove the cover. Take mulberry leaves soft and well-kept green, and immediately pour out into a clean container. Dissolving steam immediately after steaming is the key. During the process of steaming, when the scent is light and fragrant, the pot will not make the mulberry leaves taste less green when brewed. The steaming time must be mastered, the time is short, the green taste is not steamed out, the astringency is heavy, the soup color is greenish; the time is too long, the mulberry leaf turns yellow, the color does not look good, and the nutrition loss is much. Lubrication can be. dry. Put the mulberry mulberry into a hot pot, and use the casket to keep turning so that the water evaporates as quickly as possible. When it is mostly dry, use a small stable fire to evaporate the water evenly. When the mulberry leaves tend to dry, Then use a big fire, and turn it quickly to make it evenly heated. Then quickly remove the fire. Should always pay attention, when the hand pinching is not sticky, handcuffs crisp, see the veins were crab shell yellow, nose smell with a clear smell, taste the appropriate taste (Coke without birth), namely the finished product, quickly withdraw the fire. Spread the cold and sieve. Quickly pour the prepared Mulberry tea into a clean container (do not use a plastic container) and cool it. After cooling, use a suitable sieve to sieve the finely ground pieces. package. The sieved dry mulberry tea is graded and packed according to color, shape and taste. According to different needs to pack into small packages of different sizes, small packages are 5-10 grams, 20-30 grams, 50-100 grams and other different specifications, and then large package. Finally stored in a dry, airtight container. Ingredients: The mulberry leaf tea made through the above steps can be used as a basic raw material to enhance its health care function. It can be formulated with other natural plants as health tea, slimming tea, herbal tea, etc. with different functions, but no matter which formula, The total amount of ingredients should not exceed 25% of the total amount of tea, preferably 20%.