Jiaoshan Litchi [Fujian Yongchun Specialty]

What is Jiaoshan lychee? Authentic Fujian Yongchun specialty: Jiaoshan lychee

Content summary:Do you want to know what Jiaoshan lychee is? This article is a detailed introduction to the local specialty of Yongchun, Fujian Province - Keemun Litchi. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Keemun Litchi. The full text takes about 6 minutes to read, mainly including the basic introduction of Keemun Litchi and its nutritional value? What are the product characteristics of Qiaoshan lychee? How did the history of Keemun lychee come about? The production method of Keemun lychee, etc

Basic Introduction of Jiaoshan Litchi

Jiaoshan Litchi is a specialty of Jiaoshan Town, Yongchun County, Fujian Province. Its variety is Wuye Litchi, which is famous for its excellent color, aroma, and taste. It was listed as a species as early as the Song Dynasty and recorded in the "Litchi Genealogy". In November 2017, the former General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of geographical indication product protection for "Qiaoshan Litchi"

Jiaoshan Wuye Litchi, with thin skin and small pits (95% of which are charred pits), thick and juicy flesh, sweet taste, smooth and delicious, is not only renowned in southern Fujian, but also overseas; Many overseas Chinese and Hong Kong and Macao compatriots from Yongchun often choose to return to mulberry fields during the lychee fragrance season to taste this unique and precious fruit

How did the history of Keemun lychee come about

The cultivation of lychee in Xiaoshan has a long history. When Cai Xiang, a great politician and calligrapher of the Song Dynasty, was appointed as the governor of Quanzhou, he once went to the "Holy Spring" in Leshan, the first mountain in Yongchun, to pray for rain for the people. During the hot and cool seasons, the villagers of Yongchun pick clusters of red and vibrant black leaf lychees for him to taste. Cai Taishou, who grew up in Xinghua Prefecture, Lixiang (now Xianyou County, Fujian Province), tasted the black leaf lychee and felt that its taste was even better than Xinghua lychee, and its seeds were even smaller than peanuts (known as burnt seeds); He also noticed that the crown of the black leaf lychee was taller and darker green than the famous Xinghua variety "Zhuangyuan Hong", and couldn't help but applaud and praise it repeatedly. Later, Cai Xiang named Yongchun Wuye Litchi and included it in his monograph "Litchi Genealogy"

Method of making Keemun Litchi

Guiwei Litchi Tea

Ingredients

Guiwei Litchi, Fine Sugar, Maltose

Method

1. Remove the shell and core of the lychee

2. Add all the fine sugar and mix well, let it stand for 20 minutes

3. After the lychee comes out of the water, pour it into a pot and bring it to a boil over high heat

4. Cook slowly over low heat, stirring continuously, and add maltose in the middle

5. When the lychee changes color and the juice thickens, it can be bottled.