Basic Introduction to Luming Tribute Tea
“Luming Tea” is produced in Gong County, Yibin City, Sichuan Province, and has been highly renowned since the Ming and Qing dynasties. In Sichuan, particularly in Yibin, and especially in the areas around Bixiang (Gong County) and Xingwen, the ‘Luming' brand has become synonymous with green tea. Gong County Luming Tea Industry Co., Ltd. upholds the traditional Bixiang Luming tea production techniques, combining them with modern science and technology. The company has meticulously researched and developed the “Luming Tea” brand, which has now become a series of premium, high-quality, and popular products, adapting to people's increasingly affluent lifestyles. ‘Luming Tea' has become a must-have beverage for households and leisure activities, as well as a gift for friends and relatives. It has won gold awards at national tea industry events on multiple occasions. The Luming Tea industry has become a pillar industry driving the local economy.
Nutritional Value
Through modern scientific separation and identification, over 400 organic chemical components and more than 40 inorganic mineral elements have been found in tea. Many of these organic chemical components and inorganic mineral elements contain nutritional and medicinal properties. Organic chemical components mainly include: polyphenols, plant alkaloids, proteins, amino acids, vitamins, pectins, organic acids, lipopolysaccharides, sugars, enzymes, pigments, etc.
History and Folklore
The birthplace of Luming Tea, Cao Ying, was the homeland of the Bo people some 420 years ago. In 1573 AD, the imperial envoy, General Liu Xian, suppressed the Bo people, leaving only a stone monument inscribed with “Heavenly Danger Opened” about five miles from the origin of Luming Tea. The world-famous “Bo Suspended Coffins” are also just five miles away from the birthplace of Luming Tea. Copper drums (symbols of power among the Bo people) have been unearthed several times in the region where Luming Tea is produced. According to the Annals of Xingwen County, the Bo people were “unpredictable in their loyalty,” suggesting they had submitted to the court many times. During periods of submission, it is likely that their tribute included Luming Tea. As a regional specialty and famous tea, Luming Tea has historical records both in modern and recent times. The 1942 edition of the “Annals of Xingwen County” in the section on local specialties states: “Tea: The most famous is Luming Tea produced in Luoping, ten miles south of Jianwu City.”
“When the rooster crows, the world turns bright.” With the establishment of New China and the improvement of social systems, the value of Luming Tea has increased, earning the affection of the people. In the 1960s, the Yongxing Tea Farm in Sichuan Province sent people to Luoping to learn the methods of making Luming Tea. In the mid-1980s, specialists from the Xingwen County Stone Forest Scenic Area contacted Cao Ying to procure Luming Tea, selling it to tourists in two-ounce packages, thus spreading its reputation throughout the southwest. In recent years, the high-end “Luming Tea” from the Yongxing Tea Farm in Sichuan Province has capitalized on the unique qualities of Luoping Luming Tea, combined with modern technological expertise. In 2005, it won a special gold award at the China Bashu Food Festival. Today, Luming Tea, with its excellent color, aroma, taste, and beauty, is enjoyed by households across the country and around the world. Luming Tea is more fragrant than ever. With support and assistance from the local government, the people of the tea village are developing mountainous advantages, opening up over 200 new acres of tea gardens, and continuing to summarize the experience of making Luming Tea. Luming Tea is full of vitality, and the future of its development is promising.
Tasting and Consumption Methods
In general, some patients and pregnant women should not drink tea. Even for ordinary people, there should be some discretion in drinking tea. There are differences in gender, age, region, body type, constitution, and other factors among people, and some individuals may not be suitable for consuming tea. Therefore, one must drink tea according to their individual circumstances.
Additionally, new tea is not necessarily better when too fresh, and improper consumption can harm the digestive system. Since newly harvested tea is stored for a short period, it contains a higher concentration of unoxidized polyphenols, aldehydes, and alcohols. These substances do not significantly affect healthy individuals, but for those with poor gastrointestinal function, especially those with chronic gastrointestinal inflammation, these substances can irritate the gastrointestinal mucosa. People with weaker gastrointestinal health are more prone to develop gastric diseases. Therefore, new tea should not be consumed excessively, and tea less than half a month old should be avoided altogether.
Furthermore, new tea contains a higher concentration of caffeine, active alkaloids, and various aromatic compounds, which can stimulate the central nervous system. Individuals with neurasthenia or cardiovascular disease should consume it in moderation and avoid drinking it before bedtime or on an empty stomach.