Basic Introduction to Qilu Ganhong Tea
Ganhong tea has a long and enduring history. It was introduced from Anhui to Shandong during the Ming Dynasty, becoming popular in Laixi and spreading throughout the region, benefiting countless people. It was once presented as a tribute to the imperial court, hence earning the name “Qilu Ganhong.”
Ganhong tea is a coarse tea that is directly dried without undergoing rolling. It is an ordinary tea with large leaves and branches, simple and crude. The distinctive features of Ganhong tea are its strong flavor and color, which is red tinged with yellow, offering a sweet and refreshing taste.
Nutritional Value
Drinking Ganhong tea helps to “reduce salt intake and nourish the stomach,” both of which are scientifically sound. “Reducing salt intake” essentially means it can help eliminate excess salt absorbed by the body. “Nourishing the stomach” refers to warming the stomach, and it also aids in reducing greasiness, accelerating gastric emptying, and achieving the goals of lowering blood lipids and blood pressure.
Product Characteristics
The tea resembles golden hooks, with a lustrous appearance. Its broth is ruddy and clear, emitting a fragrant aroma. When you gently lift the lid and take a whiff, its unique fragrance immediately permeates your senses, lingering for a long time. With a gentle swirl of the tongue, the tea is rich and sweet, with an endless aftertaste, leaving one feeling refreshed and invigorated.
Historical Folklore
Since the Ming Dynasty, Ganhong tea has been introduced from Anhui into Shandong, becoming prevalent in Laixi. Since then, the people of Laixi have formed an indissoluble bond with Ganhong tea. In Laixi, when someone mentions Ganhong, everyone knows it's a type of tea. From centenarians to the young, very few have not tasted this tea. Guests are served Ganhong tea upon arrival, friends gather over cups of Ganhong tea, and it is consumed to alleviate fatigue, headaches, and even to cheer up one's mood.
Manufacturing Method of Qilu Ganhong Tea
The production method combines traditional and modern techniques, adhering to strict standards. Fresh shoots are processed through a series of steps including the raw pan (kill-green), second green pan (rolling), initial drying, piling, suffocation and yellowing, and baking to produce the final product.