Qingcheng Snow Bud [Sichuan Dujiangyan Irrigation Project Specialty]

What is Qingcheng Xueya? Authentic Dujiangyan Irrigation Project Specialty: Qingcheng Snow Bud? This article is a special article that introduces the specialty of Dujiangyan Irrigation Project, Sichuan Province - Qingcheng Snow Budin detail. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Qingcheng Snow Bud. It takes about 7 minutes to read the full text, mainly including the basic introduction of Qingcheng Snow Bud and what is its nutritional value? What are the product features of Qingcheng Xueya? How did the history of Qingcheng Xueya come about? The production method of Qingcheng Xueya and the awards and honors of Qingcheng Xueya

Introduction to Qingcheng Snow Bud

Qingcheng Snow Bud is produced in Qingcheng Mountain, 15 kilometers southwest of Guan County, Dujiangyan Irrigation Project City, Sichuan Province. Here, the peaks are lush and verdant, and ancient trees stand tall, earning the reputation of being a 'peaceful city under heaven'. Qingcheng Mountain has a long history of tea production. Tea plantations were set up in the Song Dynasty and traditional techniques were formed. Qingcheng Xueya, a new famous tea, was produced in the 1950s after the founding of the People's Republic of China. After testing, the tea contains up to 484.29 milligrams/100 grams of amino acids. The color, aroma, taste, and shape are all top-notch

1. Excitatory effect: The caffeine in Qingcheng Xueya can stimulate the central nervous system, helping people to uplift their spirits, enhance their thinking, eliminate fatigue, and improve work efficiency<2. Diuretic effect: Caffeine and theophylline in Qingcheng Snow Sprouts have diuretic effects and are used to treat edema and water retention tumors. The detoxification and diuretic effects of black tea syrup can be used to treat acute jaundice hepatitis

3. Cardiotonic and Spasmodic Effects: Caffeine has the effects of strengthening the heart, relieving spasms, and relaxing smooth muscles. It can relieve bronchial spasms, promote blood circulation, and is a good adjuvant drug for treating bronchial asthma, cough and phlegm, and myocardial infarction<4. Inhibiting arteriosclerosis: The tea polyphenols and vitamin C in Qingcheng Snow Sprouts have the effect of promoting blood circulation, removing blood stasis, and preventing arteriosclerosis. Therefore, among people who often drink tea, the incidence rate of hypertension and coronary heart disease is low

5. Antibacterial and bacteriostatic effects: The tea polyphenols and tannic acid of Qingcheng Xueya can act on bacteria, coagulate their proteins, and kill them. Can be used to treat intestinal diseases such as cholera, typhoid fever, dysentery, enteritis, etc. Skin sores, ulceration, and pus discharge, as well as external injuries that have broken the skin. Washing the affected area with strong tea has anti-inflammatory and antibacterial effects. Treating oral inflammation, ulceration, and sore throat with tea leaves can also have certain therapeutic effects

The appearance of Qingcheng Snow Sprouts is magnificent, with straight and slightly curved leaves, exposed white hairs, high and long-lasting fragrance, fresh and strong taste, clear green soup, and resistance to brewing. The leaf base is fresh, tender, and even, and contains abundant effective chemicals. It can be regarded as a treasure in tea and is highly welcomed by consumers at home and abroad

The production method of Qingcheng Snow Sprouts

Fresh leaves are based on the standard of one bud and one leaf. The processing techniques include withering, cooling, rolling, stir frying, cooling, kneading, stir frying, baking, evaluation, selection, and reheating. The withering is carried out in a flat pot, and the withering leaves are cooled and then rolled. The second stir frying, second kneading, and third stir frying are mainly used to make the tea leaves soft and strip-shaped, creating conditions for shaping. Plastic surgery is carried out in a pot. The method is to add tea leaves to the pot and knead them into strips. The pot temperature is raised first and then lowered. When the tea leaves have a moisture content of about 16%, they are removed from the pot and cooled. Then bake until the moisture content reaches 6-7% before baking. After baking, the tea will be evaluated and selected one by one, and finally roasted to a moisture content of 4-5% before being stored

1. To wrap up, stir fry with both hands and mix well with shaking and simmering

2. Hand knead and push the bamboo in a bamboo bowl, paying attention to keeping the buds and leaves intact

3. Stir fry twice, keep the pot temperature at 80-100 degrees Celsius, and remove from the pot when 70-80% is dry

4. Rub and shape the strips in a hot pot, and carry out trimming

5. Baking, using high-quality charcoal as fuel, placing a layer of straw paper on the bamboo cage, and baking tea leaves on the straw paper until the moisture content reaches 6-7%

6. After the selection of a single pot, it will be packaged and stored over high heat