Pingle Shiya Tea [Guangxi Pingle Specialty]

What is Pingle Shiya Tea? Authentic Guangxi Pingle specialty: Pingle Shiya tea

Content summary:Do you want to know what Pingle Shiya tea is? This article is a detailed introduction to the specialty of Pingle, Guangxi - Pingle Shiya Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Pingle Shiya Tea. The full text takes about 5 minutes to read, mainly including the basic introduction of Pingle Shiya Tea and its nutritional value? What are the product characteristics of Pingle Shiya tea? How did the history of Pingle Shiya tea come about? Tasting and eating methods of Pingle Shiya tea, etc

Basic Introduction to Pingle Shiya Tea

; The "wild Shiya tea" is green as jade, fragrant and refreshing, and low in theophylline content. After tasting it, it has endless aftertaste and does not affect sleep. It can be drunk in the morning and evening for a long time. It has the functions of clearing away heat and detoxifying, protecting the liver and eyesight, diminishing inflammation and moistening the lung, improving the face, lowering blood pressure, reducing fat, strengthening the stomach and digestion, and has obvious effects on laryngitis, obesity, diabetes, hypertension, and hyperlipidemia. The wild Shiya tea is a treasure in Dayao Mountains. It grows in all counties and cities in Guangxi, and has short sunshine, large temperature difference, cool and humid rocky cliffs or mountain streams in the southern mountainous areas, and because the tea is longer than Cliffs and cliffs can be said to absorb the spirit of heaven and earth, and collect the essence of the sun and the moon. The unique ecological environment breeds a unique style of pure natural drinks. What is the nutritional value of Pingle Shiya Tea, Low content of theophylline. After tasting, it will have endless aftertaste. It does not affect sleep. It can be drunk in the morning and evening for a long time. It has the functions of clearing away heat and detoxification, protecting the liver and eyesight, diminishing inflammation and moistening the lung, improving the face, lowering blood pressure, reducing fat, strengthening the stomach and digestion, and has obvious effects on laryngitis, obesity, diabetes, hypertension, and hyperlipidemia

In the past, although it was widely known among the people that this tea belongs to the cooling nature and was used to drinking in scorching heat or heavy labor, there was still a lack of comprehensive understanding of its practical value and scientific philosophy. In addition, the production method was primitive and rough, and the quality of the tea was poor. Its practical value and economic benefits were far from being fully realized. Until 1974, Lv Zengwen, a tea cadre at Pingle County Local Specialty Company, was the first to excavate and organize tea. Based on his extensive collection of folk experience, combined with years of dedicated experimental verification, and using the production method of Guiqing tea for processing, he obtained the ideal high-quality tea. In 1985, he systematically compiled and wrote a monograph on "Wild Stone Cliff Tea", which was published in both the Guangxi Science and Technology News and the National Wild Plant Comprehensive Utilization Science and Technology Information Center's publication "Wild Plant Research". He was invited to participate in the "National Wild Plant Development Research Conference" held in Zunyi in 1987. From then on, Shiya tea gradually gained social recognition and was put into the market in the late 1980s. Becoming the most popular new rising brand variety in the tea industry around Pingle

Tasting and Eating Methods for Pingle Shiya Tea

1. For Kung Fu tea, add about 10g of tea granules at a time and brew with water at around 80 degrees Celsius. It can be brewed 7-8 times for 3 people

2. Cup brewing, put about 20g tea granules into a 300ml boiling water cup, and brew 2-3 times<3. Cold boiled water, this method produces the original fragrance and sweet aftertaste of Shiya tea