Lianzhou White Tea [Guangdong Lianzhou Specialty]

What is Lianzhou white tea? Authentic Guangdong Lianzhou specialty: Lianzhou white tea

Summary:Do you want to know what Lianzhou white tea is? This article is a detailed introduction to the special product of Lianzhou, Guangdong Province - Lianzhou White Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Lianzhou White Tea. The full text takes about 4 minutes to read, mainly including the basic introduction of Lianzhou White Tea and its nutritional value? What are the product characteristics of Lianzhou white tea? How did the history of Lianzhou white tea come about? The production method of Lianzhou white tea, etc

Basic introduction of Lianzhou white tea

Lianzhou white tea, commonly known as "Tengpo tea", is a vine like plant that grows in the mountains and fields of Lianzhou. It has the effects of clearing heat, moistening the lungs, relieving heat, and reducing inflammation. According to legend, during the Tang Dynasty when Liu Yuxi was appointed as the governor, Tengpo tea had already become a must-have tea for every household in Lianzhou

Tengpo tea, also known as white tea, refined by modern methods, not only enhances its original efficacy, but also has the functions of lowering blood pressure, relieving asthma and resolving phlegm, and aiding in digestion and weight loss. It is a popular natural beverage with special effects

Its taste is first bitter and then sweet and cool, with a long-lasting aftertaste

Method of making Lianzhou white tea

In the scorching summer, Tengpo tea trees grow vigorously. Villagers pick tea leaves from the dense forest, wash and dry them, and use wooden pestles to pound them evenly to make tea cakes. Chongcha is very skillful. If you apply too much force, the coarse tea leaves will crack into fragments of different sizes and stick to the slippery tea paste. If it cannot be pounded, the tea cake produced will not be fine, and the tea brewed will have a bitter taste. Experienced masters will classify the tea leaves into coarse, fine, old, and tender, and pour them into a wooden pestle in order. They will use force to knead the tea leaves into a fine and even tea paste. Then, they will use bamboo hoops to shape the tea paste and expose it to the sun for a day. After the moisture dries slightly, it will be dried in a cool place. After removing the hoop, the vine tea cakes, the size of hawthorn cakes, took shape one by one