Cassia seed tea comes from the authentic production area. It tastes like coffee and is loved at the first taste. The longer it is brewed, the dark brown soup is more mellow. A cup of good tea every day is recommended to drink with medlar and Chrysanthemum tea.?Edible Method?- Put 10g of Cassia seeds in the cup, add 400ml boiling water, wait for 3-5 minutes then to drink. Jue Ming Zi tea can be repeatedly drink until it is colorless and tasteless. Cassia seed is also very suitable for drinking with chrysanthemums, lotus leaves, mulberry leaves, hawthorn together, which has a richer taste. ?Taste and Texture?- Cassia seeds are full of granules, crispy in texture, and have the flavor of coffee. The color of the soup after steeping is bright orange-yellow and the flavor is strong. The taste of cassia tea is slightly bitter, the entrance is smooth, and aftertaste has a sweet taste. ?Drink Tea?-Mature cassia seeds, with a smooth surface and a dark brown luster, are easy to brew after frying, and can produce a fragrance in about 8 seconds. The fragrance is rich and will not disperse after soaking for a long time. It's time to drink a cup of cassia seed tea after 9 hours of computer use every day. ?Preferred Ingredients?- Stir frying cassia seeds is the process of taking clean cassia seeds and stir frying them in a pot until they have a slight aroma. Take them out and let them cool. The usual cassia seed tea is stir fried, cooled, and soaked in boiling water. Different materials can be added to make various tea drinks. ?Cooked Tea?- Our cassia seeds are stir fried and can be directly brewed into tea. ?Stir Fried Production ?- After the cassia seeds are ripe, they are picked carefully and roasted for production,Reasonable frying techniques can make the cassia seeds crispy and easy to soak.