Shicheng Yinchen Tea [Jiangxi Shicheng Specialty]

What is Shicheng Yinchen Tea? Authentic specialty of Shicheng, Jiangxi: Shicheng Yinchen Tea

Summary:Do you want to know what Shicheng Yinchen Tea is? This article is a detailed introduction to the special product of Shicheng, Jiangxi Province - Shicheng Yinchen Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Shicheng Yinchen Tea. The full text takes about 3 minutes to read, mainly including the basic introduction of Shicheng Yinchen Tea and its nutritional value? What are the product characteristics of Shicheng Yin Chen tea? How did the history of Shicheng Yin Chen tea come about? The production method of Shichengyin aged tea, etc

Basic introduction of Shicheng Yinchen tea

Shicheng Yinchen tea is harvested from the source of the Gan River - the steep mountains of Shicheng County.

. It is made by processing traditional methods using Yinchen from Shicheng origin, along with light bamboo leaves, wild honeysuckle, Tianjihuang, summer dry grass and other wild herbs. Not only does it retain the unique fragrance of the herb, but it also makes people feel like they are in a natural state after drinking it; It has the functions of protecting the liver, promoting bile flow, clearing heat and eliminating fire, and relieving summer heat. A healthy and practical herbal tea beverage for daily life

The raw material is Artemisia scoparia, which has a complete inhibitory effect on Mycobacterium tuberculosis in the human body and a certain inhibitory effect on certain skin fungi. It has significant effects on reducing heat and dampness, clearing the liver and promoting bile flow, lowering blood pressure, etc. It has a significant effect on damp heat jaundice/jaundice hepatitis/chest and rib distension/cholecystitis/cholelithiasis/high blood pressure/restlessness/insomnia/dizziness/vertigo, etc

Refreshing taste, unique aroma, suitable for all seasons

Legend has it that Hua Tuo treated a patient with jaundice, but there is no medicine that can cure him. After a while, Hua Tuo noticed that the patient had suddenly recovered and quickly asked him what medicine he had taken? He said he ate a green weed. Hua Tuo saw that it was Artemisia annua and went to the field to pick some for other jaundice patients to try. Hua Tuo conducted classification experiments on roots, stems, and leaves and found that only tender stems and leaves could be used as medicine to treat diseases, and named them "Yin Chen"

The production method of Shicheng Yinchen tea

Pure natural plants are used as raw materials, and modern technology is used to make tea that returns to simplicity. Through processes such as screening, sand removal, dry cleaning, vacuuming, withering, rolling, and high-temperature sterilization, it is meticulously crafted to become a green and healthy tea beverage.