How Green Leaves Are Turned Into Traditional Pigment

Added: 2026-05-17

[00:00:00]For centuries, Chinese artisans [music] have extracted a deep blue pigment known as Qing dai directly from green leaves.

[00:00:06]Because by soaking the plants to ferment [music] for a week, they release their natural dye into the water. As once the leaves are removed, calcium hydroxide is added to the [music] liquid, initiating a crucial chemical reaction. Because the artisan must rapidly beat the solution to introduce oxygen, [music] which transforms the green water into a thick blue paste. And after this paste [music] dries for a month, it is ground into a fine powder. But to bind the pigment, traditional herbs are boiled in yellow wine, >> [music] >> filtered, and mixed with melted ox bone glue. As pouring this natural adhesive into the powder creates a dense dough that must [music] be repeatedly beaten to completely integrate the ingredients.

[00:00:41]So, after pressing the mixture into carved molds and drying for another [music] month, the traditional cakes are finished. When activated with water, the solid block [music] yields a rich natural blue pigment.