Gingko biloba is a large, long-living, deciduous tree in the family of Ginkgoaceae, and is the only existing member of the genus, Gingko.
Its soft, yet chewy textured kernels are eaten either toasted or in dishes in the far East-Asian cuisine
An edible ginkgo nut is actually a gametophyte surrounded by a thin membranous layer inside this hardshell as in pistachio.
Ginkgo kernels measure about 1.5-2 cm in length and 1 cm in diameter and feature a light jade green hue.
Natives of the East-Asia region generally eat them toasted and dried or boiled in dishes.
The process of cutting open their tough outer shell can be made easier if you toast the whole nut for a few minutes on a frying pan.
Then, using hand pliers or a small hammer, gently hit on the nut to crack it open.
Gently peel thin, outer brown membrane enveloping around a single, jade-green edible ginkgo kernel inside.

Tea brewing method -
1. Rinse the herbs with cold running water then soak it for 30min.
2. Water : Herbs ( 2 liters : 30 g )
3. Bring to a boil, lower the heat and simmer for 30min ~ 2hr or more. ( Roots, Seeds or Fruits : 1hr - 2hr / Loose leaves : 10min-30min )
Enjoy!!
**Keep refrigerated and drink the tea hot or cold