Wuzhishan Kuding Tea [Hainan Wuzhishan Specialty]

What is Wuzhishan Kuding Tea? Authentic Hainan Wuzhishan Specialty: Wuzhishan Kuding Tea

Content Summary:Do you want to know what Wuzhishan Kuding Tea is? This article is a detailed introduction to the local specialty of Wuzhishan in Hainan, Wuzhishan Kuding Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Wuzhishan Kuding Tea. The full text takes about 7 minutes to read, mainly including the basic introduction of Wuzhishan Kuding Tea and its nutritional value? What are the product characteristics of Wuzhishan Kuding Tea? How did the history of Wuzhishan Kuding Tea come about? How to make Wuzhishan Kuding Tea and distinguish its authenticity? Wait

Basic Introduction to Wuzhishan Kudingcha

Ilex kudingcha C. J. Tseng, also known as Leaf of Chinese Holly, leaf of Broadleaf Holly， It is an evergreen tree belonging to the Ilex family and the Ilex genus, commonly known as Chading tea, Fuding tea, and Gaolu tea. It is mainly distributed in the southwest region (Sichuan, Chongqing, Guizhou, Hunan, Hubei) and southern China (Jiangxi, Guangdong, Fujian, Hainan), and is a pure natural health drink

The leaves are oval shaped, leathery, not wrinkled, and some are slightly curled longitudinally. The upper part is yellow green or gray green, shiny, and the lower part is yellow green. How did the history of Wuzhishan Kuding Tea come about

The tender buds of Kuding tea are purple red, and it is said that they were dyed red by the blood of tea girl Axiang. In ancient times, there was a tea girl named Axiang. Due to her beauty, the government wanted to select her for the palace. However, Axiang refused to be sent to the palace. On the day she was sent to the palace, she jumped off a cliff and died. Fresh blood splashed onto the buds of Kuding tea, which turned from green to purple red and had a sweet and fragrant taste. Later, people called Kuding tea Purple Bamboo Shoot Tea

The production method of Wuzhishan Kuding tea

Fresh tea leaves picked should be processed in a timely manner, and should not be stacked or composted to prevent leaf decay

Plate: Sift, shake, and collect tea samples without any broken or miscellaneous items. It is better to have more tea in the middle and heavy bones. It is advisable to cut the old leaf tea evenly

Soup making: Weigh 3 grams of tea sample, use a 150ml tasting cup, and soak in boiling water for 5 minutes

Smell aroma: The aroma at the bottom of the leaves is not obvious and relatively plain. It is normal to smell hot and cold without any odor, and there is no moldy or burnt gas