Basic Introduction to Xizhou Raspberry Tea
Xizhou Raspberry Tea, a specialty of Yongshun County, Hunan Province. Commonly known as Xizhou Vine Tea or Moldy Tea, it is made from the vines of the precious wild vine plant “Baccaurea sinensis” native to the mountainous areas of Yongshun County. It gets its name from the fact that Yongshun County was once part of ancient Xizhou. Rich in soluble sugars, flavonoids, and various trace elements, it is a new green beverage that combines nutrition, medicinal benefits, and health care. Although Xizhou Raspberry Tea may appear ordinary, its unique taste and high-quality characteristics attract many enthusiasts.
The mountains of Yongshun County in Hunan Province are majestic, located on the edge of the Yunnan-Guizhou Plateau. The environment is excellent, with moderate temperatures, abundant rainfall, fertile soil, high mountains, deep valleys, dense forests, and often shrouded in mist, making it ideal for raspberry tea growth. Yongshun County also has a history of processing this tea for over a thousand years, with rich experience in processing, making it a great tea beverage.
Nutritional Value
Each 100 grams of Xizhou Raspberry Tea contains 9.4 grams of water, approximately 1218.3 kilojoules of energy, with the primary nutrients being 20.4 grams of protein, 0.8 grams of fat, 5.23 milligrams of beta-carotene, 6.32 milligrams of vitamin E, 10.1 milligrams of iron, 1.58 milligrams of zinc, 411.3 milligrams of calcium, 0.67 milligrams of copper, and 10.62 micrograms of selenium. It also contains a natural layer of plant protein frost on its surface. Its nutritional components are relatively comprehensive, similar to those found in green tea, black tea, and flower tea.
Product Characteristics
The aroma is long-lasting, the color is bright yellow-green, and the taste is mellow and refreshing. It is rare for its high content of flavonoid compounds. Yongshun processes it using methods similar to those used for green tea, making it suitable for both medicinal and drinking purposes. It combines the functions of tea with therapeutic effects, making it a new green beverage that integrates nutrition, medical benefits, and health care. Regular consumption can regulate kidney function and effectively prevent heart disease, cerebrovascular diseases, rheumatism, and rheumatoid arthritis.
Historical Folklore
It is said that during the thirty-fourth year of the Ming Dynasty's Jiajing period (1555), Peng Yinan, the military commissioner of Yongshun, led 3,000 soldiers, and Peng Mingfu, the military commissioner of Zhiren, led 2,000 soldiers to fight against the pirates in the southeastern coastal region. Due to the incompatibility of the local environment, many soldiers suffered from diarrhea, almost losing their combat capability. The military doctor recommended collecting over a thousand pounds of raspberry tea from Yongshun, which was boiled in large pots to stop the diarrhea. This tea was served with every meal, leading to a significant victory at Wangjiangjing, which was hailed as the “first achievement in the southeast.” Xizhou Raspberry Tea played a significant role in this success.
Before liberation, some religious organizations used the whole raspberry tea plant for medicinal purposes, soaking it in water in rock caverns and calling it “holy water,” claiming it could cure all illnesses. Some patients with colds, fever, sore throats, and other ailments improved or recovered after consuming it, causing “holy water” to become even more revered. It became a tool for reactionary religious organizations to spread feudal superstition and rumors.
After liberation, with the dissolution of these religious organizations, the veil of mystery around “holy water” was lifted, and the effectiveness of raspberry tea became better understood by the common people.
Production Method of Xizhou Raspberry Tea
1. Withering:
There are two methods: manual and mechanical. The technical operations include steam withering and stir-frying.
2. Kneading
Hold the leaves in both hands and knead them clockwise, starting light and gradually applying more pressure until the leaves curl into strands and the white frost becomes visible.
3. Second Withering
This is done through stir-frying or baking at around 80°C, until it is about 40-50% dry.
4. Re-Kneading
The method is the same as the initial kneading, but with slightly more pressure or force applied.
5. Breaking Up Clumps
Break up the clumped leaves either manually or mechanically.
6. Further Kneading
Apply more pressure until the raspberry tea is fully covered with white frost.
7. Spreading Out
The kneaded leaves need to be spread out for a certain amount of time to make the white frost whiter. They are placed in a basket for 6 to 10 hours.
8. Drying
Place the tea on bamboo mats or trays, spreading it about 2-3 cm thick, turning it 3-5 times. Dry it in the sun until it is 70% dry, then place it in a bamboo cage and use charcoal fire to dry it completely.