Ginkgo biloba is a rare tree species unique to China. Its leaves are rich in vitamins and flavonoids, bitter lactones, and pharmaceutical ingredients of beta-sitosterol. The tea made from Ginkgo biloba has diuresis, Dingchuan, and lung function. Changyin has a certain effect on cardiovascular and cerebrovascular diseases. First, the leaves of the leaf-collecting tea are preferably the leaves of the stem position in the trunk and lateral branches. The picking time is appropriate before 10 o'clock noon during the growing season. The collected leaves should be processed and processed in time. 2. Fixing When killing the bun to about 200°C, put 1 kg of fresh leaf into the pot for 0.5-1 minute. Then use a hand or "丫" shaped wood to quickly turn the leaves from the bottom of the pot, and then evenly shake back to the bottom of the pot, until the hands hold the green leaves can be grouped, and when you have a little flexibility, you can wok. Third, rub the leaves after fixing a little dry, and then hand clenched into a group, in the wood rolling forward into a circle, so that the leaves into thin strips. When pushing, the direction must be the same and the force should be light until you hold the leaves with both hands and let go. The leaves can loosen naturally. Fourth, the initial fry pan warmed to 170-190 °C, put the rubbed leaves, with both hands or small wooden board pressure in the pan fry, and several times to spread the leaves to heat evenly. Repeat this way until you feel stingy, take out the air, and let it become soft again. 5. Re-fry the stalled tea into the pot and heat it with slow fire, but turn it lighter, use force evenly, and fry until the leaves are hot. VI. After the packaged reconstituted tea stalls are allowed to cool, use chopsticks to remove minced meat and impurities, and then use non-toxic plastic bags or cans and other containers for packaging. Store in a dry, odor-free place after sealing.