Xizhou Raspberry Tea, commonly known as Xizhou Tengcha, Molded Tea, special product of Yongshun County, Hunan Province, is a beverage made from the cane of the precious wild vine "Zhangxiang Snake Grape" in the mountainous area of ​​Yongshun County. It is named because Yongshun County belongs to Guxi Prefecture. Rich in soluble sugar, flavonoids and various trace elements, it is a new type of green drink that combines nutrition, medical care and health care.

Geographical Conditions Yongshun County is located at the edge of the Yunnan-Guizhou Plateau and in the middle of the Wuling Mountains. It has warm and humid, four distinct seasons, abundant rainfall, and abundant heat. The characteristics of the mid-subtropical mountain monsoon climate and fertile soil, deep mountains and deep valleys, dense forests and perennial clouds The characteristics of the mountainous terrain are very suitable for the growth of berry tea. Yongshun County's wild berry tea (scientific name fangs snake grape) is abundant, and Wanping and other places have a large number of distribution. It grows on soil developed from red sandstone and is concentrated or scattered in mixed forests of 500 to 1000 meters above sea level or on wet gullies on sunny or infertile land. Maoba Township is a concentrated production area of ​​Xizhou Raspberry Tea, so it is also called “Maoba Raspberry Tea” in the local Xizhou Raspberry Tea. Maoba Township is located in the northeast of Yongshun County. It administers 18 administrative villages and 98 villager groups with an average elevation of 450 meters. The soil is fertile and the rainfall is abundant. There are Sanpo, Yadong, Fanjia, Maoba, Kexi, Liao, etc. The 6 villages are rich in wild berry tea, with an annual output of 2,000 kg. The whole town is suitable for large-scale artificial cultivation of raspberry tea. According to the historical story, Ming Jiajing thirty-four years (1555), Yongshun Xuanwei made Peng Yinan lead the soldiers three thousand, Zhiren Xuanwei Peng Mingfu rate soldiers two thousand, applied to the southeast coast to fight against the building, because of the soil and water, soldiers have Diarrhea, almost lost combat power, military doctors recommended to return to Yongshun to collect more than a thousand kilograms of poison tea, use the military pot to cook to stop diarrhea, after each meal is necessary, resulting in the victory of Wangjiang Trail, known as "the first battle in Southeast" Xizhou Raspberry Tea is a must. Before the liberation, some Huidaomen organizations used medicinal plants of berry tea to be immersed in rock-melting cave water, which is called “Shen Shui”. It can cure all diseases, some patients with cold, fever, sore throat and other diseases get better after taking it. Rehabilitation, for a time, "Shen Shui" is more god, and it has become a tool for the reactionary organization to publicize feudal superstitions and spread rumors. After the liberation, with the ban of the organization of the Daomen, "Shen Shui" was unveiled, and the effect of berry tea was further recognized in the hearts of ordinary people. According to the results of nutrient analysis of the Institute of Nutrition and Food Biology of China Preventive Medicine Science, the moisture content per 100 grams of berry tea products is 9.4 grams, the calorie is about 1218.3 kilojoules, the main nutrients are protein 20.4 grams, fat 0.8 grams, carotene 5.23 Mg, vitamin E 6.32 mg, iron 10.1 mg, zinc 1.58 mg, calcium 411.3 mg, copper 0.67 mg, selenium 10.62 μg, the surface layer contains a layer of natural vegetable protein cream. Its nutritional content is relatively complete, similar to green tea, black tea and flower tea. It has been determined that the total flavonoid content in raspberry tea is 6%, and the high content of flavonoids is rare. Flavonoids are the main components of Chinese herbal medicines and are highly bioactive substances. Their minimum bacteriostatic and bactericidal concentrations are equivalent to the same amount of berberine without any side effects. The content of dihydromyricetin is the highest in total flavonoids, which is clinically used for anti-inflammatory, cough, asthma, and phlegm. It has good effects on dilating coronary vessels and reducing vascular fragility. Dihydromylin has special effects in relieving alcoholism, antihypertensive, inhibiting platelet aggregation and thrombus formation in vitro, lowering blood lipids and blood sugar levels, increasing SOD activity, and protecting liver and protecting liver. It contains soluble sugar, amino acids, trace elements, etc. It can be used for anti-inflammatory, cough, phlegm, dilation of blood vessels and reduction of blood vessel fragility. It is a kind of green medicine that integrates nutrition, medicine and health care. Drinks. Regular drinking can regulate kidney function, has a good preventive effect on cardiovascular and cerebrovascular diseases, rheumatism, rheumatoid, and has a good therapeutic effect on pharyngitis and oral ulcers. Dihydroflavonol with antihypertensive, antitussive, expectorant, lipid-lowering, liver-protecting effects is unique to wild tea. Quality Senses: The knot is slender, curly, and still small and even. Bao Ze: Silver, hidden green, fresh. Aroma: clear, pleasant nose, fresh, long lasting. Soup color: yellow and green. Taste: thick, mellow, and cool aftertaste. Leaf bottom: delicate, yellowish green, even.

Xizhou Raspberry Tea Quality Technical Requirements (1) Cultivation Techniques. 1. Soil selection: Artificial cultivation must select soil developed from red sandstone. 2. Planting density: 1000 plants are planted in acre, and the row spacing is 20×33 cm. The planting time is from November to February. 3. Trimming: The first year after planting, the second pruning, the first time in the planting, the main branch is cut off 50 cm from the ground; the second setting is 6 to 7 months, and the first time is increased by 20 to 30 cm. 4. Fertilization: Mainly based on organic fertilizer, applied once at the end of the annual tea season. (2) Fresh leaves are picked. Picking from mid-March to early May each year, the length of new shoots and tender shoots is about 10 cm. Fresh leaves require tender green and soft, no mechanical damage and inclusions. After the fresh leaves enter the factory, they are graded and distributed. After 5 to 8 hours of storage, they are cut into small pieces of about 2 cm for processing. (3) Processing process. 1. Killing: It is divided into two ways: manual killing and mechanical killing. The technical operation is divided into steam and green. 2. 揉捻: Handcuffs: Hold the leaves in groups with both hands, rotate the group 顺 clockwise, first light and then heavy, smash until the leaves are rolled into a strip, and the hoar frost can be revealed. Machine 揉: Time and pressure are light and heavy according to the raw materials. 3. Kill two green: use frying or baking, etc., the temperature is about 80 ° C, fry or bake to 4 to 5 percent dry. 4. Reclamation: Same as the initial method, except that the pressure or force is heavier than the initial. 5. Deblocking: Deblocking the raw materials of the crucible, using manual or mechanical deblocking. 6. Again: force it again and add it to the white frost. 7. Spreading: When the leaves are to be released for a certain period of time, the hoarfrost can be whiter and spread in the slopes for 6 to 10 hours. 8. Drying: sun drying and baking: put the tea slab on the bamboo mat or simmer, spread 2 to 3 cm thick, transfer 3 to 5 times in the middle, dry to 70% dry, and dry the cage with charcoal dry. (4) Quality characteristics. 1. Senses: Correspondence: tightly knotted, curly, still small and even. Bao Ze: Silver, hidden green, fresh. Aroma: clear, pleasant nose, fresh, long lasting. Soup color: yellow and green. Taste: thick, mellow, and cool aftertaste. Leaf bottom: delicate, yellowish green, even. 2. Physical and chemical indicators: total amino acid ≥10.1%, flavonoids ≥2.9%.