How to Make Binh Minh Tea – Five Great Taste TeaThực Dưỡng Bảo An
People who follow the macrobiotic method are used to eating clean, so there is a day when eating bad things is the stomach signaling immediately. At this time, the body, especially the stomach, will be extremely uncomfortable. I often mix a glass of kuzu flour with Tamari sauce to help the body quickly detox and regain balance. But if I’m more sophisticated, and every day I am diligent, I will make Binh Minh tea to enjoy.
Who does not know how to prepare this delicious tea, Bao An would like to share the following:
Binh Minh tea processing materials:
– Salted apricots (umeboshi): 1 fruit (If only 1 cup of tea is sharp, you can use 1/3 of salted apricots for 3 years), take out the meat, crush or chopped.
– kuzu: 1 tablespoon, diluted with 1 tablespoon of water.
– Ginger juice: 6-7 drops (or drop in a few slices of grilled ginger)
– Tamari sauce: 1 tablespoon (traditional soy sauce or tamari)
– Tea Bancha: a small handful of 5-7 leaves, boil for 5 minutes for tea to color, filter the body and then put in kuzu flour.
Mix salted apricots, add tamari sauce, ginger juice, dissolved kuzu flour. Stir all ingredients together with chopsticks. Make sure the bancha tea is boiling enough, this is very important because it will make the kuzu dough thick.
Quickly add the boiling bancha tea to the mixture above and do not stir when adding the tea. Let the tea soak for a few seconds before stirring. Use while still hot. If your cassava is good, it will melt quickly, smooth and beautiful.
This tea is called Binh Minh tea because it is best drunk in the morning. The body when receiving the tea to these five extremely good flavors in nourishing nutrients will eliminate toxins very quickly, people who are sick in them can also use this drink daily! <3