Guliao Tea [Guangxi Fusui Specialty]

What is Guliao tea? Authentic Guangxi Fusui specialty: Guliao tea

Summary:Do you want to know what Guliao tea is? This article is a detailed introduction to the special product of Guangxi Fusui - Guliao Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Guliao Tea. The full text takes about 6 minutes to read, mainly including the basic introduction of Guliao Tea and its nutritional value? What are the product characteristics of Guliao tea? How did the history of Guliao tea come about? Tasting and eating methods of Guliao tea, etc

Basic Introduction of Guliao Tea

Guliao tea is produced in Guliao Village, Liutou Town, Fushui County, Chongzuo City, Guangxi Province. The village is located in the Yunshui Mountains, surrounded by clouds and mist all year round. Guliao tea is produced in Guliao Tun, Liutou Village, Dongmen Town, Chongzuo City, Guangxi Zhuang Autonomous Region. The Tun is located in the more than 100000 mountains surrounded by clouds and mist all year round. Guliao tea has the effects of stopping diarrhea, strengthening the stomach, aiding digestion, reducing internal heat, refreshing, and removing bad breath. It is a natural health supplement for home travel. Regular consumption of Guliao tea can enhance appetite, effectively regulate bodily functions, strengthen the body, and delay aging. Guliao tea has a long history of cultivation and profound culture, and was once a royal product of the Qing Dynasty. Dongmen Town produces 1500 kilograms of Guliao tea annually

Has anti-cancer, lipid-lowering, and hypertension properties; It has high health benefits such as relieving greasiness, promoting digestion, warming the stomach, beautifying, astringency, and stopping diarrhea. Throughout the year, one can bask in the gentle rain, enjoy the beauty of mountain streams, and be nourished by beneficial trace elements such as potassium, zinc, and selenium, resulting in a natural quality. It has the effects of stopping diarrhea, strengthening the stomach, aiding digestion, reducing internal heat, refreshing, and eliminating oral odor

Because Gu Liao tea is processed by tea farmers themselves, the tea shape may not look very good, but the tea flavor and charm are very strong. The aftertaste is very good, and it is very resistant to steeping. Even after 10 steeps, there is still a lingering aroma. The tea leaves of Guliao tea have a dark black color and curly strands; After soaking, the soup has a golden color, clear and bright; Durable and pure in flavor, with a smooth and refreshing taste upon entry; The lingering fragrance at the bottom of the cup is like honey that once lingered

Tasting and Eating Methods of Guliao Tea

The control of brewing water temperature mainly depends on what tea is brewed and consumed. High grade green tea, especially famous teas with delicate buds and leaves (such as green tea), cannot be brewed with boiling water at 100 ℃. Generally, around 80 ℃ is recommended. The more tender and green the tea leaves are, the lower the brewing water temperature should be, so that the tea soup brewed will be tender and bright green, with a fresh and refreshing taste, and the vitamin C in the tea leaves will be less destroyed. At high temperatures, tea soup is prone to yellowing, with a bitter taste (caffeine in tea is easily leached out), and a large amount of vitamin C is destroyed. As we usually say, the high water temperature "scalded" the tea leaves. To brew various types of flower tea, black tea, and medium to low-grade green tea, it is necessary to use boiling water at 100 ℃. If the water temperature is low, the permeability is poor, the effective ingredients in tea are less leached out, and the tea taste is weak. To brew oolong tea, pu erh tea, and flower tea, a large amount of tea is needed each time, and the tea leaves are very old, so boiling water at 100 ℃ must be used for brewing. Sometimes, in order to maintain and increase the water temperature, it is necessary to heat the tea set with boiling water before brewing, and then pour boiling water outside the pot after brewing. Ethnic minorities who drink brick tea require a higher water temperature. The brick tea should be crushed and boiled in a pot