Gazetteer

Basic Introduction to Sweet SorghumSorghum, also known as sweet sorghum, is a variant of the high-growing variety, reaching heights of over ten feet. It is as delicious and refreshing as sugarcane, referred to as a "living beverage." Varieties include "Sugarcane" sorghum, "Sugar Heart" sorghum, and "High粱" sorghum. It is a common and ordinary native plant in sandy areas such as Dongtai, Qidong, Haimen, and Chongming. The "Chongming County Gazetteer" compiled during the Zhengde period of the Ming Dynasty has records of sorghum. The main vein of the sorghum leaf is bluish-green. Nutritional ValueIn recent years, Huayuan Village in Burg Town on the island has become a major grower of sorghum, with over 300 households cultivating around 400 acres of it. The "Huayuan" brand of sorghum is gradually gaining a reputation. "Sorghum is rich in various amino acids and other nutrients. Eating sorghum is like getting an amino acid infusion," explained an elderly farmer growing sorghum, perhaps somewhat exaggeratedly. However, in the minds of the locals, sorghum does indeed have the effects of relieving summer heat, quenching thirst, and clearing heat and detoxifying. Product CharacteristicsSorghum is most afraid of typhoons; once they hit, the sorghum stalks bend and fall. Each section…

Mogan Yellow Bud is a precious type of yellow tea produced in Deqing County, Huzhou City, Zhejiang Province, China, grown among the bamboo forests in the Moganshan area. Located to the northwest of Deqing County, Moganshan is a renowned summer resort in China and is said to be where the legendary swordsmiths Gan Jiang and Mo Ye crafted their swords. The bamboo forests in Moganshan are vast, and the natural environment is exceptional. Monks have been known to reside on Moganshan and grow tea since the Jin Dynasty, with this practice gradually fading away by the end of the Qing Dynasty. According to the "Moganshan Gazetteer," "The tea from Moganshan is meticulously picked and processed. The bud tea harvested around the Qingming Festival has a slightly yellowish hue due to its young buds. During the baking process, tea farmers capitalize on this characteristic by covering the leaves slightly, using low temperatures for a longer duration, resulting in a unique aroma and flavor, hence it is called Mogan Yellow Bud." In the spring of 1956, Professor Zhuang Wanfang from Zhejiang Agricultural College, who was staying at Moganshan for rest and recuperation, accidentally discovered a tea with an excellent aroma in the…