Ciqichu (a specialty of Yongzhou, Hunan)

What is prickly tea? Authentic specialty of Yongzhou, Hunan: Ciqiaochu

Summary:Do you want to know what Ciqiaochu is? This article is a detailed introduction to the specialty of Yongzhou, Hunan Province - Ciqiaochu. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Ciqiaochu. The full text takes about 5 minutes to read, mainly including the basic introduction of Ciqiaocha and its nutritional value? What are the product features of Ciqichu tea? How did the history of Ciqichu come about? Wait

Basic Introduction of Cistanche Tea

Cistanche Tea is a rare plant in the Rosaceae family that grows on Shunhuang Mountain in Yongzhou, Hunan. It can be used as tea and medicine, with seven forked leaves and a tea plant with thorns, hence the name "Cistanche Tea". This name is said to have been given by Emperor Shun, one of the "Three Emperors and Five Emperors"

What are the nutritional values of prickly tea leaves

Some enthusiasts of prickly tea have conducted comparative experiments on the antioxidant capacity of prickly tea, proving that it can remain unchanged for 20 to 30 days after being brewed with boiling water. Compared with other tea leaves that deteriorate within two to three days, prickly tea does have its own unique features. Interested friends can also conduct experiments at home

What are the product characteristics of Ciqiaochu

1) Sweet and natural in taste

Chiqu tea is a pure natural green tea, and its biggest characteristic is its sweet taste in the mouth. This sweetness is not that sweetness, the 'sweetness' here is not monosaccharides (glucose, brown sugar, white sugar, etc.), but a polysaccharide. Polysaccharides are a general term for carbohydrates and their derivatives in the concept of high molecular weight compounds, including water-soluble polysaccharides such as arabinose, xylose, galactose, and galactose, which make them sweet to drink

2) Brewing for 30 days does not spoil

Many things spoil because they are oxidized, while the reason why prickly tea leaves do not spoil for 30 days is because they are rich in selenium (an important component of antioxidant enzymes and selenoprotein in the human body, playing a role in balancing the redox atmosphere) and VE (capturing lipid free radicals for lipid peroxidation). The golden combination of the two can protect the structure and function of the cell membrane from interference and damage by oxidants, thereby achieving the function of repairing damaged cells

Later transmitted to the people at the foot of Jiuyi Mountain in Yongzhou. Those who were fortunate enough to drink it had all their illnesses eliminated; Many people drink regularly until they reach the age of one hundred, thus becoming a village of longevity

During the reign of Emperor Daoguang, Emperor Daoguang suffered from "diabetes" (diabetes), and his condition was critical. During this time, there was a royal physician from Yongzhou, Hunan named Liu Kaiyuan who selected prickly tea leaves and sent them to the palace. Emperor Daoguang brewed tea with leaves every day and later recovered. Emperor Xi was pleased, so he ordered the expansion of planting. However, the planting of prickly tea leaves was extremely difficult, and it became even rarer in later generations