How to take saffron for best results

Rose tea is called saffron in clinical medicine. It is a precious Chinese herbal medicine. It has the effects of promoting blood circulation, removing blood stasis, relieving pain, and is beneficial for treating liver depression and kidney deficiency, dysmenorrhea, postpartum lochia, chest pain, abdominal pain due to blood stasis, chest and flank pain, bruises, and sores. The following introduces several basic auxiliary methods to tell you how to take rose tea to achieve the best effect.

Medicinal wine: 2-4g rose tea, 1 jin (500ml) of pure grain wine, soak for a week before consumption, 20-30ml per day. It can nourish the kidney, strengthen yang, produce sperm, strengthen the spleen and replenish qi, replenish qi, nourish blood and relax the meridians. It is mainly used to treat kidney deficiency and blood deficiency, dizziness, back pain, loss of appetite, fatigue, insomnia, and irregular menstruation in women.

Making tea: How to make saffron tea: Take 5 to 10 saffron filaments, soak them in boiling water and then drink them. Brew them 3 to 4 times and you can drink them together with the filaments. Used for prevention and health care, it can play a very good health and beauty effect. Such a small amount of long-term use has a mild medicinal effect and the effect is very good. The taste of saffron tea is called "the taste from heaven" by Arabs.

To make porridge: 100 grams of rice, 10 to 20 rose tea leaves, add appropriate amount of water, cook porridge, once a day. It is suitable for traumatic pain caused by qi deficiency and blood stasis, chronic hepatitis, coronary heart disease, angina pectoris, sequelae of cerebral infarction, etc.

Cooking: The method of saffron rice is to wash the rice, put in three to five saffron roots, add appropriate amount of water, boil it, then put in some almonds, cheese, coconut shreds and salt, and then you can eat it.

Saffron yogurt: 1. Bring the milk to a boil and discard the top layer of milk skin. 2. Then, let the milk cool naturally. When it is close to room temperature, add yogurt. The ratio is about one pound of fresh milk to a large cup of yogurt. 3. Then let it ferment in a yogurt maker for a while without shaking. It is recommended to add some sugar before putting it in, otherwise it will be too sour. 4. When the time is up, remove the pot from the heat and place it in the refrigerator for a while. When it is completely cool, add the rose tea soaked in small amounts of water and stir well before eating.