Guzhu Purple Bamboo Shoots [Zhejiang Changxing Specialty]

What is Guzhu Purple Bamboo Shoot? Authentic Zhejiang Changxing specialty: Guzhu Purple Bamboo Shoots

Summary:Do you want to know what Guzhu Purple Bamboo Shoots are? This article is a detailed introduction toZhejiang Changxing specialty - Guzhu Purple Bamboo Shoots. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Guzhu Purple Bamboo Shoots. The full text takes about 7 minutes to read, mainly including the basic introduction of Guzhu Purple Bamboo Shoots and their nutritional value? What are the product characteristics of Guzhu purple bamboo shoots? How did the history of Guzhu purple bamboo shoots come about? The production method of Gu Zhu purple bamboo shoots and the awards and honors of Gu Zhu purple bamboo shoots

Introduction to Gu Zhu Purple Bamboo Shoots

Gu Zhu Purple Bamboo Shoots are named after their fresh tea buds and leaves that are slightly purple, and their tender leaves that curl up like bamboo shoot shells. This tea is produced in the Guzhu Mountain area of Shuikou Township, Changxing County, Huzhou City, Zhejiang Province

is an "old senior" among the premium tribute teas, and was praised as the "number one tea" by the tea sage Lu Yu as early as the Tang Dynasty. During the Guangde period of the Tang Dynasty, tribute began and it officially became tribute tea

1. Excitatory effect: The caffeine in tea can stimulate the central nervous system, helping people to uplift their spirits, enhance their thinking, eliminate fatigue, and improve work efficiency

2. Diuretic effect: Caffeine and theophylline in tea have diuretic effects and are used to treat edema and water retention tumors. The detoxification and diuretic effects of black tea syrup can be used to treat acute jaundice hepatitis<3. Cardiotonic and Spasmodic Effects: Caffeine has the effects of strengthening the heart, relieving spasms, and relaxing smooth muscles. It can relieve bronchial spasms, promote blood circulation, and is a good adjuvant drug for treating bronchial asthma, cough and phlegm, and myocardial infarction<4. Inhibition of arteriosclerosis: Tea polyphenols and vitamin C in tea have the function of promoting blood circulation, removing blood stasis, and preventing arteriosclerosis. Therefore, among people who often drink tea, the incidence rate of hypertension and coronary heart disease is low

5. Antibacterial and bacteriostatic effects: Tea polyphenols and tannic acid in tea act on bacteria, solidifying their proteins and killing them. Can be used to treat intestinal diseases such as cholera, typhoid fever, dysentery, enteritis, etc. Skin sores, ulceration, and pus discharge, as well as external injuries that have broken the skin. Washing the affected area with strong tea has anti-inflammatory and antibacterial effects. Treating oral inflammation, ulceration, and sore throat with tea leaves can also have certain therapeutic effects<6. Weight loss effect: Tea contains various compounds such as caffeine, inositol, folate, pantothenic acid, and aromatic substances, which can regulate fat metabolism. Oolong tea, in particular, has a good effect on breaking down protein and fat. Tea polyphenols and vitamin C can lower cholesterol and blood lipids, so drinking tea can help with weight loss

The characteristics of tea are exposed white hairs, intact buds and leaves, delicate and tight appearance, green and green color, strong aroma, fresh and mellow taste, light green and bright soup color, and tender leaf base, which are very distinctive. The buds are robust, firm and straight, with white hairs exposed. The tea buds are of uniform size and length, shaped like silver needles, and have a golden yellow color inside. Gu Zhu Purple Bamboo Shoots Soup has a bright and vibrant color; The aroma is high and refreshing, the soup color is orange yellow, and the taste is sweet and mellow

The production method of Gu Zhu purple bamboo shoots

The technological characteristics of Gu Zhu purple bamboo shoots are as follows: before the Qingming Festival and during the Grain Rain period each year, one bud and one leaf or one bud and two leaves are picked for initial development. The production process involves processes such as spreading, killing, straightening, cooling, initial drying, and re drying

The fresh leaves of Guzhu purple bamboo shoots are extremely tender, with a standard of one bud and one leaf for initial development or one bud and one leaf. When stir fried to make 0.5 kilograms of dry tea, there are about 36000 buds and leaves. After harvesting fresh leaves, they need to be spread for 5-6 hours and stir fried until the moisture content drops to around 72% and a fragrant aroma is emitted

The processing technology is divided into three steps: withering, frying and shaping, and baking

The finishing process is carried out in a pot, requiring even and thorough killing. After the green leaves are taken out of the pot, they are cooled and then stir fried in the pot to dry and shape. Finally, they are dried to a moisture content of about 5% and then dried. After a little cooling, they are packaged and stored. This tea is a semi fried and baked type, which uses both pan frying and baking, resulting in a tight and complete appearance. The aroma is rich, the soup color is clear, the tea taste is fresh and mellow, and the aftertaste is sweet