How is bamboo juice made?

Bamboo juice, the name of traditional Chinese medicine. It is the juice of the stems of Gramineae plants such as bamboo baked by fire. Distributed in Shandong, Henan and the south of the Yangtze River basin. Has the effects of clearing away lung-heat, reducing pathogenic fire, resolving phlegm and inducing resuscitation. It can be used for treating apoplexy with phlegm obstruction, lung heat with phlegm obstruction, convulsion epilepsy, fever with excessive phlegm, excessive heat with polydipsia, dysphoria in children, and tetanus.

Morphological characteristics:

Danzhu is also known as Maojinzhu and Baizhu. Plants are woody and tree-shaped. The height of the pole is 6- 18m, and the diameter is 5-7cm. When it grows out, it is still green, or it is gray-green when it is old. The polar circle and the reed circle are very convex. The back of the sheath is hairless or slightly hairy in the upper part, yellow-green to light yellow, with gray-black spots and stripes; Ear and it? Hair falls off easily; Ligule leaves are long lanceolate and the base is shriveled; Branchlets have 1-5 leaves, and leaf sheaths are hairless; Leaf blade dark green, glabrous, narrowly lanceolate, wide 1-2cm, secondary veins 6-8 pairs, thin.

Extended data growth environment: usually planted in the garden. Distributed in Shandong, Henan and the south of the Yangtze River basin.

Properties of medicinal materials: blue-yellow or yellow-brown transparent liquid. It has the fragrance of bamboo and slightly sweet taste.

Collecting and processing: take fresh bamboo poles, cut them into 30-50cm long sections, remove the knots at both ends, split them, place them, bake them in the middle with fire, and then juice will flow out from both ends and put them in containers.

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