bubble_chart Source

This product belongs to the green tea category, produced in Xiuning County, Huangshan City, and has been renowned since the Ming Dynasty. It is distributed in the Chinese Usnea Usnea Mountain, located about 15 kilometers north of the city, facing Langyuan Mountain, Tianbao Mountain, and Jinfo Mountain. The highest peak reaches an altitude of 882 meters, with tea gardens mostly distributed between 600 to 700 meters above sea level. The mountain is steep with cliffs and precipices, where Chinese Usnea Usnea intertwines, stretching for several miles, offering a beautiful landscape. "Chinese Usnea Usnea Snow Together" is one of the eight scenic spots in Haiyang, Xiuning. The mountain has a mild climate, abundant rainfall, fertile soil, and deep soil layers, with the soil being black sandy soil mixed with weathered flaky gravel, providing an ecological environment suitable for tea tree growth.

The picking and processing techniques of Songluo Green Tea reached a sophisticated level as early as three to four hundred years ago. Wen Long's "Tea Notes" from the Ming Dynasty records: "When tea is first picked, it is necessary to remove the stems and old leaves, taking only the tender leaves, and also removing the tips and stems to prevent them from burning easily, this is the Chinese Usnea Usnea method. When frying, one must fan from the side to dispel the heat, otherwise the color, aroma, and taste will all diminish. I have personally tried; fanned leaves are emerald green, unfanned leaves are yellow. When frying is done, place them in a large porcelain plate and continue to fan quickly to let the heat dissipate slightly. Then knead them heavily by hand, scatter them back into the pan, and fry dry over mild fire before baking. Kneading makes the essence float up, making the aroma easy to release when brewed." The current frying techniques of Tun Green are developed and perfected based on these standards. Songluo Green Tea is picked around the Grain Rain (the 6th solar term), requiring the picking of one bud with two or three leaves. The fresh leaves must be inspected upon return, ensuring no fish leaves, old pieces, or stems are included, and they must be processed immediately after picking.

The quality characteristics of Songluo Green Tea are tightly rolled and uniformly strong strips, green and moist color, high and refreshing aroma, rich taste with an Olive flavor, bright green soup color, and tender green leaf base. Drinking it makes one feel refreshed and delighted. Ancient people praised it as "the aroma of Chinese Usnea Usnea surpasses Longjing." Those who have tasted Songluo Green Tea know that the first few sips may feel slightly bitter and astringent, but upon careful tasting, it is sweet and mellow, a rare Olive flavor among tea leaves. Xiong Mingyu's "Luojie Tea Notes" from the Ming Dynasty states that the distinguishing features of Songluo Green Tea from other famous teas are the "three heaviness": heavy color, heavy aroma, and heavy taste, meaning green color, high aroma, and strong flavor.

bubble_chart Efficacy

Songluo green tea has high medicinal value and is frequently mentioned in ancient medical texts. Benjing Pengyuan states: "Huizhou Chinese usnea is specifically for aiding digestion." Qian Songhe of Wuxing, in his "Cihui Xiaolun," writes: "For constipation after illness, use three qian of Songluo green tea, half a cup of rice sugar, boil first, then add one and a half bowls of water, and simmer the tea leaves until one bowl remains. Drink it, and it will be effective immediately, with miraculous results." The "Liang's Collection of Proven Remedies" notes: "For stubborn sores that do not heal or sores that are contaminated and do not heal, take a pinch of high-quality Songluo green tea, rinse the mouth with water first, chew the tea leaves until soft, apply to the sore overnight, and remove the next day. Then, mix fine ginseng powder with oiled rouge and apply to the sore. It will heal in two to three days." The 1930 "Comprehensive Dictionary of Chinese Medicine" compiled by Zhao Gongshang records: "Songluo green tea is produced in Huizhou. Its functions include reducing stagnation, greasiness, clearing heat, lowering qi, and reducing phlegm." In the past, in the Xiuning area of Huizhou, when cold-damage disease was prevalent, newly infected patients would frequently drink Songluo green tea brewed with boiling water, and they would recover in three to five days. For severe cases, stir-fried glutinous rice until golden brown, fresh ginger slices, salt, and Songluo green tea were boiled together and consumed, which also proved highly effective. To this day, many old Chinese medicine practitioners in Jinan, Shandong, frequently prescribe Songluo green tea in their treatments.

bubble_chart Modern Pharmacology

Water, tannins, amino acids, alkaloids, flavonoids, aromatic compounds, vitamins C, B₂, D, P, niacin, inorganic salts, iodine, fluorine, ergot sterols, etc.

1. It has stimulating, cardiotonic, diuretic, astringent, bactericidal, and anti-inflammatory effects.
2. It can eliminate mental fatigue and enhance memory.
3. Consuming a large amount of decoction has excellent therapeutic effects on dysentery.
4. Black Catechu acid can promote the absorption of vitamin C, which can move cholesterol from the stirred pulse to the liver, reduce cholesterol in the blood, enhance the elasticity and permeability of blood vessels, lower blood lipids, and treat coronary heart disease and hypertension.

bubble_chart Modern Application

In recent years, some patients with conditions such as hypertension and nephritis have tried using Songluo green tea for treatment, and their symptoms have shown improvement.