Yongchun Buddha Hand Tea [Fujian Yongchun Specialty]

What is Yongchun Buddha Hand Tea? Authentic Fujian Yongchun specialty: Yongchun Buddha Hand Tea

Summary:Do you want to know what Yongchun Buddha Hand Tea is? This article is a detailed introduction toFujian Yongchun specialty - Yongchun Buddha Hand Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yongchun Buddha Hand Tea. The full text takes about 7 minutes to read, mainly including the basic introduction of Yongchun Buddha Hand Tea and its nutritional value? What are the product features of Yongchun Buddha Hand Tea? How did the history of Yongchun Buddha Hand Tea come about? The production method of Yongchun Buddha Hand Tea, etc

Basic Introduction to Yongchun Buddha Hand Tea

Yongchun Buddha Hand Tea is produced in Yongchun County, Fujian Province. Yudou Town is located in the southwest of Yongchun County and is an important tea producing area in Yongchun County. The town has abundant rainfall, with an average annual rainfall of 1680mm, an average annual temperature of 19.5 ℃, and an average relative humidity of 77%. The mountainous soil is mainly red soil, with a pH value between 4.5-6.5 and abundant organic matter content, which is particularly suitable for the growth of Yongchun Buddha Hand Tea

Yongchun bergamot tea, also known as citron species and snow pear, is also known as "golden bergamot" because of its shape like bergamot and precious gold. It is mainly produced in high mountains between 600 meters and 900 meters above sea level in Sukeng, Yudou, Guiyang and other towns in Yongchun County, Fujian Province. Made from tea tree shoots of the Naifoshou variety, it is a unique flavor of Fujian oolong tea

After testing, the water extract of Buddha's Hand tea was 46%, tannins were 21%, crude protein was 25%, catechins were 2.4%, flavonoids were 12mg/g, and zinc was 57 μ g/g. Among them, zinc and flavonoids had the highest content among all oolong teas. The flavonoids in tea have the effects of lowering blood pressure, lowering blood lipids, softening blood vessels, etc. Zinc can promote the growth and development of children and the health of adults, and delay aging. In 2003, Fujian Provincial College of Traditional Chinese Medicine conducted research and proved that Yongchun Buddha Hand Tea has a significant therapeutic effect on colitis; And it is still being studied to prove that Yongchun Buddha Hand Tea has health benefits such as softening cardiovascular and cerebrovascular systems, lowering blood pressure and blood lipids. Regular consumption of Buddha's hand tea can help with weight loss, quench thirst, reduce appetite, eliminate phlegm, promote diuresis, improve vision and promote digestion, and eliminate heat and greasiness

Yongchun Buddha's Hand Tea has a plump appearance, with heavy curls or round knots, and a dark, sandy green or dark green color with a slight luster; Endoplasmic aroma is rich or fragrant and long. High quality products are similar to snow pear fragrance, and top quality products are fragrant; The taste is mellow and sweet, with distinct variety characteristics; Durable to brewing, the soup color is orange yellow, bright, and clear; The leaf base is thick, soft and bright, with a prominent red border. Drinking produces saliva in the mouth and moistens the throat with sweetness. Mr. Zhang Tianfu praised and said, "Yongchun Buddha's Hand tea is a famous tea with excellent color, aroma, and taste. It is tasted in small drops, leaving a lingering fragrance on the teeth and cheeks."

How did the history of Yongchun Buddha's Hand tea come about?

The production method of Yongchun Buddha Hand Tea

Yongchun Buddha Hand Tea is harvested in four seasons throughout the year. Spring tea is served from mid April to mid May; Summer tea is served from early June to late June; Summer tea is served from early July to late August; Autumn tea will be available after September. The proportion of each season's output to the annual output is 40% for spring tea, and 20% for summer, summer, and autumn tea. The standard for picking tea raw materials is to harvest two or three leaves when the new shoots have four to five leaves and the top bud has formed a fixed bud. Usually harvested in the afternoon and paid in the evening. The production of Buddha's hand tea is the same as that of ordinary oolong tea, but due to the thin cuticle layer, large and sparse pores, high content of tea polyphenols, and strong activity of polyphenol oxidase on Buddha's hand leaves, it is advisable to light and not heavy sun drying under normal temperature and humidity conditions, and the shaking time and spreading thickness should not be too long or too thick. When the alcohol content is moderate and the aroma reaches its peak, it is immediately killed at high temperature. After rolling, initial drying, and initial wrapping of the withered leaves, according to the characteristics of the Buddha's hand leaves being large, they are re dried, wrapped, and kneaded three times or more, which is more than the usual number of times for oolong tea, to make the tea strips roll into a dry (shrimp dried) shape. High quality Buddhist hands are usually made under conditions of continuous clear weather for 3-4 days, slight north wind, green temperature of around 24 ℃, and relative humidity of around 75%