1. The fruit shape of Lycium barbarum is round, not wild-because the wild is easy to dry up into various shapes;

2. The appearance of black wolfberry is not good-the skin of wild wolfberry is thin and the living conditions are not as good as those planted;

3. There is a difference in the release of anthocyanins between naturally dried Lycium barbarum and sun-dried Lycium barbarum-it is released quickly in the shade but not as long as in the sun, while it is released slowly and long in the sun;

4. The superior black wolfberry handle should not be too long-usually the black wolfberry farmers with better quality are unwilling to let the handle length affect the hard-won sales;

5. Wild Lycium barbarum stems are small and thin, while black Lycium barbarum stems are thick;

6. Taste the origin of medlar-Gansu Inner Mongolia (poor) black medlar is white and low in blackness, Xinjiang (middle) black medlar is fatter than black medlar, and Qinghai (excellent) black medlar is naturally black;

7. Wild Lycium barbarum grows on the Gobi desert, and it is windy and rainy every day, so the nutrition cannot be very good; The planted plants are taken care of when they are hungry and cold, so we must take good care of them, which is much better than the wild ones.

Eat taste

1. The black Chinese wolfberry skin is very bright and especially sweet-it may be sprayed with sugar water;

2. Lycium barbarum is squeezed by hand with water, and there are 6- 10 seeds in it-and Nitraria is a mononuclear plant;

3. Tasting the origin of black wolfberry-Gansu Inner Mongolia (poor) black wolfberry is not sweet or bitter, Xinjiang (middle) black wolfberry is sweet, and Qinghai (excellent) black wolfberry is slightly sweet;

Look at the degree of foam resistance

1. Soak 13 pieces of Lycium barbarum in tap water, and change the water every 1 hour to see the excellent condition of Lycium barbarum;

2. Planting Lycium barbarum generally stops protruding during the fifth brewing; Wild Lycium barbarum can still be pulled out tenaciously after the first 10 brewing.