E Rui [Sichuan Emei Mountain Specialty]

What is E Rui? Authentic Sichuan Emei Mountain specialty: Erui

Content summary:Do you want to know what Erui is? This article is a detailed introduction to the Sichuan Emei Mountain specialty - E Rui. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about E Rui. The full text takes about 8 minutes to read, mainly including the basic introduction of E Rui and its nutritional value? What are the characteristics of E Rui's products? How did the history of Eri come about? The production method of E Rui, etc

Basic Introduction of E Rui

E Rui, a green tea, is produced in the Emei Mountain area of Sichuan Province. It is mainly planted in the areas of Heishui Temple, Wannian Temple, and Longmen Cave at an altitude of 800-1200 meters. Here, the light is moderate, the rainfall is abundant, the soil is deep and fertile, and the tea garden is surrounded by mountains and shrouded in clouds and mist. Tea trees grow lush, with plump buds and leaves, soft texture, and rich content of substances

What is the nutritional value of E Rui

Tea contains components such as fluoride and tea polyphenols, and drinking tea can prevent dental caries and strengthen teeth

Tea is rich in vitamin A and vitamin E, and contains various trace elements for anti-cancer and anti-aging purposes. It is a natural bodybuilding beverage that helps maintain smooth, fair, and tender skin, reduce wrinkles, and also has antioxidant, radiation resistant, immune boosting, and tumor prevention properties

Quality Characteristics

After stir frying the buds and leaves, the grains are like stamens, the fibers are embroidered like eyebrows, the fuzz is exposed, the tender green is oily, the aroma is high and the taste is refreshing. While tasting, the sweet and fragrant taste lingers, making one feel relaxed and happy. Erui tea has tight and fine grains. The Song Dynasty poet Su Shi described this type of tea as "spring sprout barley coarse", indicating that its size is as thick as wheat grains. This is the most vivid

The technological characteristics of E Rui: Using fresh and tender buds and leaves harvested before Qingming Festival every year as raw materials, refined by hand, and subjected to high-temperature withering, initial kneading, second frying, second kneading, third frying, third kneading, fourth frying, drying and other processes. The fire temperature is strictly controlled, and various frying and kneading techniques are used from high to low. Finally, they are spread, dried, packaged, and stored in moisture-proof containers

The quality characteristics of E Rui: Its appearance is tight and delicate, with no hair like an eyebrow, like green sepals opening in patches, and the flower buds emitting fragrance; The leaves are evenly tender and the soup color is clear; The taste is rich and fragrant, with a sweet aftertaste after drinking

Naming Origin

This tea is said to have originated from a place called "E Rui Gu" on Mount Emei, where a fairy girl lived. This fairy girl planted a fairy tree. One day, a tea farmer accidentally broke into the fairy girl's place of residence, and the fairy girl was startled. As a result, the fairy girl transformed into a tea seedling, which the tea farmer took back and carefully cultivated, giving rise to the later E Rui tea. Its leaves curl up slightly, resembling petals, and a strong fragrance emanates from within, just like the stamen wrapped in petals exuding fragrance

Method of making Eucommia ulmoides

The harvesting of Eucommia ulmoides is very delicate. About 10 days before Qingming Festival, when the tea buds first extend to the size of grains, they begin to be harvested.

. Collect and pay immediately. Stir frying requires four rounds of frying, three rounds of kneading, and one round of baking. The technique should be flexible and the fire temperature should be appropriate. First, for the withering process, the pot temperature should be raised first and then lowered. Stir fry with shaking first, and then stir fry with simmering. The combination of shaking and simmering helps to maintain the green color of the buds and leaves. Then take out the initial kneading, apply light force first and then heavy force, knead into fine strips, and immediately put them into a low-temperature pan for stir frying until 50% dry. Take out and knead evenly, paying attention to shaping. After more than 10 minutes, stir fry at low temperature until 70-80% dry. Remove from the heat and knead for the third time to make the tea strips tighter and finer. After three rubs, stir fry at low temperature for four times, and gently rub the strips in the pot to expose the white hairs and release the aroma. Finally, remove the pieces, fragments, and impurities from the pot, and put them in a baking cage to dry

After stir frying the buds and leaves, the grains are as tender as stamens, delicate as eyebrows, and the fuzz is exposed. They are tender green and oily, with a high aroma and refreshing taste. While tasting, they remain sweet and fragrant, leaving a refreshing and pleasant feeling. Erui tea has tight and fine grains. The Song Dynasty poet Su Zhe described this type of tea as "spring sprout barley coarse", indicating that its size is as thick as wheat grains. This is the most vivid