Tang Dynasty

"It is said that half of the world’s mountains are green in Guizhou." In his poem "Presenting Tung, Prefect of Guizhou, Wang Zhongcheng," Tang Dynasty poet Meng Jiao extolled the verdant hills of Guizhou. This "green" owes much to tea. The county of Meitan in Zunyi City, Guizhou Province, has been rated as “China’s Top 100 Tea Counties – Number One” for several consecutive years. Life here revolves around tea. At the China Tea Sea scenic area in Yongxing Town, Meitan County, people ascend the "Tea Sea Viewing Tower" early each morning to savor a cup of tea. After leaving the tea sea, they head to local restaurants to enjoy the specialty dish "Tea-Leaf Ribs." During spring tea-picking season, tea pickers wearing sun hats deftly pluck leaves from the tea bushes. In small and large tea processing plants, fresh tea leaves enter and finished tea leaves exit, smooth and uniform, their fragrance rising. The China Tea Sea scenic area in Yongxing Town, Meitan County (photographed on April 5). Photo by Zhou Fanghua/Xinhua In Mati Village, Xhezhen Town, Meitan County, Ding Changyu and his wife Wang Yalin pick tea during the peak tea-picking season in nearby tea gardens. For manual picking…

Famous mountains in the world are known for producing miraculous herbs. When discussing tea, ancient people would always start with Mount Mengding. The city of Ya'an is renowned as the source of world tea culture, and Mount Mengding, with its millennium-old history of tribute teas. Visiting Mount Mengding is not just about asking questions about tea, nor merely a pilgrimage or a search for roots, but rather a veneration of the sacred tea and a spiritual refuge deep within one's faith. The story of the world's first tea leaf unfolds gently on Mount Mengding... 1. Mountains Receiving Heavenly Rain, Tea Blessing Mankind China is the birthplace of tea, Sichuan is where tea was nurtured, and Ya'an is the cradle of world tea culture. In Ya'an, the "Rain City," there is a feng shui treasure spot that ancient astronomer Yuan Tian Gang called "the cycle of heaven, the great gathering of water and qi." This place, revered by tea lovers worldwide as the "Holy Mountain of World Tea Culture," is Mount Mengding. Upon entering Mount Mengding, one feels a sense of pilgrimage, much like Buddhists visiting Lumbini or scholars going to Qufu. Just as Lumbini is associated with the Buddha and…

More than five thousand years ago, from the account of Shen Nong encountering seventy-two toxins in a day and finding relief in tea, to Lu Yu defining tea as “the fine tree of the south” in his work, The Classic of Tea, people's lives have been closely intertwined with tea. However, since tea is consumed and utilized, one cannot avoid the question of how to preserve it. We know that preserving tea requires avoiding high temperatures, strange odors, humidity, and oxygen. For modern people, even with advanced technology, preserving some teas that are prone to spoilage demands great care. Improper preservation can lead to the tea at home becoming spoiled, wasting an entire tin of tea, which can be heart-wrenching. Unlike us, ancients did not have refrigerators or desiccants for preservation. So, under adverse and tool-scarce conditions, how did they preserve tea? After reading this, you will undoubtedly marvel at their ingenuity. 1. Tang Dynasty People Used Ceramic Ware and Silk Cloth to Store Tea The Records of the Censorate by Han Wan of the Tang Dynasty states, “Store it in ceramic ware to prevent heat and moisture.” This indicates that during the Tang Dynasty, tea was stored in ceramics,…

Throughout history, human dietary habits have adapted to the local environment and climate. For instance, in many southern regions with high humidity, people tend to favor spicy foods, such as in Hunan, Hubei, and Sichuan provinces. However, there is one particularly humid area—Guangdong—where Cantonese cuisine rarely features spiciness. So, what do the people of Guangdong rely on for spleen tonification and dampness removal? Finally, we discovered their health-preserving secret—Chenpi (aged tangerine peel). The traditional approach of the Cantonese is to steep Chenpi in water or use it in soups, which helps to promote qi movement, eliminate dampness, and transform phlegm. This method is truly excellent, simple yet balanced, with noticeable effects. Tea enthusiasts who enjoy drinking tea and making soups might want to learn more about this. Chenpi is versatile; here are some combinations: Chenpi has multiple uses: it can be consumed alone, steeped in tea, used in medicine, and added to dishes. However, some tea enthusiasts may be unsure about how best to combine it. Chenpi can complement tonifying herbs to nourish deficiencies, work synergistically with descending herbs, and produce different effects when paired with various foods. 1. Ginger: Most households likely have ginger on hand. Chenpi ginger tea…

"The Classic of Tea," authored by Lu Yu during the Tang Dynasty, is a specialized work that not only meticulously records methods of tea cultivation, production, and consumption but also delves into the varieties and uses of tea implements. This article will introduce you to the types of tea implements mentioned in "The Classic of Tea" and their significance within tea culture. Overview of "The Classic of Tea" "The Classic of Tea" is the world's first specialized work on tea, providing an all-encompassing introduction to various aspects of tea. In his book, Lu Yu introduced the concept of "the Way of Tea," emphasizing its spiritual and cultural value. The text is divided into ten chapters, with the descriptions of tea implements mainly concentrated in the chapter titled "Chapter Four: Implements." Varieties of Tea Implements in "The Classic of Tea" According to "The Classic of Tea," tea implements primarily consist of the following categories: Water-Boiling Implements: These include the wind stove and the kettle (fǔ), used for boiling water and brewing tea. Tea-Drinking Implements: Primarily tea bowls and cups, used to hold brewed tea. Tea-Storing Implements: Such as tea baskets and boxes, used for storing tea leaves. Auxiliary Implements: Including the…

Basic Introduction to Shiqian Moss TeaShiqian Moss Tea is a local variety that has been cultivated and selected by the tea farmers of various ethnic groups in Shiqian County, Guizhou Province, China over a long period. The mother trees belong to the ancient tea tree series; it is one of the few high-quality tea tree varieties in China, superior in resistance, adaptability, yield, and quality compared to varieties from other regions. Moreover, its chestnut aroma is persistent, the taste is rich and mellow, the color is green and lustrous, the infusion is yellow-green and bright, and the infused leaves are fresh, even, and intact. Tests conducted by the Ministry of Agriculture have shown that the tea's pathogenic bacteria hygiene indicators, heavy metal content, and pesticide residues are lower than the standards of the European Union and Japan. It is rich in aromatic substances and contains beneficial elements such as zinc, selenium, and potassium. Originating in Shiqian, it has been introduced to areas in eastern, northern, and southeastern Guizhou, becoming a strategic variety for the characteristic tea industry in Guizhou. It has been praised as "irreplaceable" and "the brand among brands." Nutritional ValueTests conducted by the Ministry of Agriculture have shown…

The "Rural Revitalization, Youth in Tandem" Social Practice Team from the College of Computer and Information Engineering at Jiangxi Agricultural University visited YanTai Village in Jiangcun Township, Fuliang County, Jingdezhen on July 2nd. This ancient village, with a history spanning a thousand years, is not only a model of traditional rural revitalization and conservation but also an ideal place for those seeking a slower pace of life and the experience of a millennia-old culture. As the "Tea Capital," YanTai Village is renowned for its tea culture. The history of tea cultivation here dates back to the Tang Dynasty. The unique geographical environment and rich cultural heritage of YanTai have made its teas famous. Visitors can tour the tea gardens, learn about the tea-making process, and taste authentic YanTai tea. The architectural culture of YanTai's ancient village is distinctive. Most of the buildings within the village are elegantly styled and meticulously laid out. The intricate woodcarvings, brick carvings, and stone carvings found in the ancient structures are treasures of Chinese ancient architectural art. The winding alleys paved with cobblestones evoke a sense of simplicity and tranquility. Additionally, the unique post-and-lintel and through-piercing construction techniques showcase the wisdom and charm of ancient…

Yingshan is located beside the Dabie Mountains in China, with high elevation, abundant mountain water resources, and a mild climate, making it an ideal place for producing high-quality tea. The local Yunwu tea in Hubei's Yingshan not only absorbs the essence of plants but also gains nourishment from the misty environment. As early as the Tang Dynasty, it was presented to the imperial court as tribute tea. This article will introduce you to the complete production process of Yingshan Yunwu tea, from picking to final product.   Picking The picking technique for Yingshan Yunwu tea is quite particular. When picking the leaves, one must use an upward motion and only select the three tender tips at the top; it is forbidden to forcefully pinch the leaves with fingernails, as this can cause the base of the leaf to turn black when processed. The correctly picked tea buds appear fresh, succulent, and vividly green. Yingshan Yunwu tea is a spring tea, harvested only once a year. To produce one pound of tea, farmers need to pick tens of thousands of tea buds. This action needs to be repeated tens of thousands of times to gather enough buds to make a pound…

Basic Introduction of Tianmu Qingding Tianmu Qingding, also known as Tianmu Cloud and Mist Tea, is a top-quality green tea that has won gold awards in international commodity evaluations. It is produced in areas around the East Tianmu Mountain in Lin'an County, including locations such as Taizi Temple, Longxuan Hermitage, Xili, Xiaolingkeng, Zhujia Village, and Senluoping. The Tianmu Mountain area is one of the ancient tea-producing regions in China with a long history of tea production. In his "Tianmu Mountain Record," Yuan Hongdao from the Ming Dynasty wrote, "Three treasures of Tianmu Mountain: tea, bamboo shoots, and small walnuts." The climate in the production area is warm and humid, with dense forests. Fallen leaves form a layer of gray-brown forest soil with a thickness of about 20 centimeters of humus. The soil is loose, black in color, and acidic. The area is covered by clouds and fog throughout the year, with an average of over 250 foggy days per year. Tea plants are mostly grown in mountain hollows or valleys at altitudes between 600 to 1200 meters, which are relatively sheltered from the wind. Product Characteristics The production process for Tianmu Qingding tea is meticulous, using premium raw materials. The…

"Yibin Early Tea" and "Sichuan Red Congou" are two prominent brands of Yibin tea. Let's delve into the history of Yibin's "Sichuan Red Congou" black tea. "Sichuan Red Congou" Black Tea The topography of Yibin City is generally higher in the southwest and lower in the northeast, with mountains and hills dominating and scattered plains. The city is crisscrossed by numerous rivers and streams, all belonging to the Yangtze River system, providing abundant water resources. Yibin is located in the East Asian monsoon climate zone and in a transitional area from the Sichuan Basin to the Yunnan-Guizhou Plateau. Its climate has regional characteristics and also features a vertical climate ranging from subtropical to warm temperate, making it highly suitable for tea cultivation. Except for mountainous areas above 1,500 meters in altitude, the entire city of Yibin is suitable for tea planting, truly demonstrating that "good mountains and good waters produce fine tea!" To talk about the history of Yibin's "Sichuan Red Congou" black tea, we must first discuss the history of tea production in Yibin. Yibin has a long history of tea production spanning over three thousand years. The Book of Huayang Yibin was known as Bo Dao in ancient…

Basic Introduction to Sanpotaí TeaThe Sanpotaí tea drink is unique to the local characteristics of Lanzhou. To simply call it a tea drink is not comprehensive or profound enough. The Sanpotaí is an indispensable leisure lifestyle in this city. When drinking, one must hold the lidded bowl and use the other hand to gently scrape the floating tea leaves into the lid, then decant the tea with the lid. When drinking, one should suck and make slurping sounds. When the aroma of tea and fruit fills your mouth, you can't help but exclaim with satisfaction, "Ah, so comfortable!" Therefore, the Sanpotaí is also called "Scraping the Bowl." Saying "scraping the bowl" implies relaxation, chatting, and socializing. Product FeaturesThe young green tea leaves fall slowly like snowflakes, while the brown longans and golden chrysanthemums float on the surface like budding spring flowers. The rising wisps of red steam carry a fresh and delicate fragrance that invigorates the senses. A tea that is fragrant but not sweet is considered bitter, while one that is sweet but lacks vitality is not considered top-grade. Only those that are fresh, refreshing, and vibrant are considered the best of teas. The red, purple, green, and white…

"In this bowl of Eight-Treasure Tea, the wolfberries and desert jujubes come from Ningxia, the longans from Putian in Fujian, the raisins and walnuts from Xinjiang, the sesame seeds from Henan, the raw Pu'er tea from Yunnan, and the rose petals from Shandong..." On the morning of the 12th, the thematic promotional group "Solidifying a Community of Common Destiny: The Chinese Family United" visited the Liu Sanduo Eight-Treasure Tea Intangible Cultural Heritage Experience Hall in Wuzhong, Ningxia. Yang Wei, inheritor of the Eight-Treasure Tea intangible cultural heritage and general manager of Ningxia Liu Sanduo Eight-Treasure Tea Technology Co., Ltd., introduced the ingredients of Wuzhong's Eight-Treasure Tea to reporters from all over the country. Wuzhong Eight-Treasure Tea "Wuzhong has historically been a commercial hub on the ancient Silk Road, known as a 'water and land wharf, a great market of the world.' Leveraging its advantageous geographic location by the Yellow River, merchants from both the south and north have flocked here continuously, promoting local economic prosperity and fostering a collision, influence, and mutual learning between different culinary cultures, gradually shaping the unique dining customs of Wuzhong." According to a Wuzhong breakfast culture guide, "Represented by the Eight-Treasure Tea, Wuzhong's breakfast tea…

Basic Introduction to Pucheng OsmanthusIn northern Fujian, Pucheng, which takes the osmanthus as its county flower, is a "world of golden grains." This ancient town with a history of osmanthus culture was honored as the "Osmanthus Capital of China" in 2007. The people of this mountain town widely plant osmanthus trees, holding them in high esteem and taking pride in them. Osmanthus belongs to the Oleaceae family and is also known as the wood osmanthus. The climate in Pucheng is suitable for osmanthus trees to absorb heat and moisture, thriving in sunlight. There are various types, including red osmanthus, golden osmanthus, and silver osmanthus.North of the city lies an osmanthus garden, where thousands of osmanthus trees grow on tiered slopes. In the ninth lunar month, when you visit to admire the osmanthus, you walk along winding mountain paths. On either side of the road and all over the mountains, you see green branches adorned with white flowers, jade-like twigs dotted with gold, clusters of flowers like brocades, and fragrance floating over the green hills. Standing under the trees, the tiny flowers gather together, pressing against each other, peeking out from the lush green leaves. The golden osmanthus is orange-yellow, the…

Jingyang Fu Tea, as a traditional famous tea from Jingyang County, Shaanxi Province, China, is not only renowned for its unique flavor and manufacturing process but also favored by tea enthusiasts for its abundant health benefits. This article delves into the benefits and effects of Jingyang Fu Tea, guiding you through this healthy choice of traditional tea culture. History and Culture of Jingyang Fu Tea The history of Jingyang Fu Tea can be traced back to the Tang Dynasty, making it one of the oldest types of tea in China. It is well-known for its unique fermentation process and compressed shape, which not only endow Fu Tea with a distinctive flavor but also make it more convenient for storage and transportation. The production technique of Jingyang Fu Tea has been listed as a national intangible cultural heritage, an essential component of traditional Chinese tea culture. Manufacturing Process of Jingyang Fu Tea The manufacturing process of Jingyang Fu Tea includes several steps such as picking, fixing, rolling, fermenting, and compressing. Among these, fermentation is the critical step that forms the unique flavor of Fu Tea, where the chemical components of the tea leaves transform through microbial action, producing the distinctive aroma…

In the scorching summer heat, milk tea shops that use various famous Chinese teas to create thirst-quenching drinks can be found on every street corner. The lingering aftertaste of these refreshing beverages is enchanting. When it comes to drinking tea, it's a Chinese invention that has benefited all of humanity. From the tea-chewing practices of ancient Chinese ancestors to the tea porridge of the Shang and Zhou dynasties, from the tea brewing methods of the Tang Dynasty to the tea whisking of the Song Dynasty, and from the infusion practices of the Ming Dynasty that have continued to this day, no other beverage has permeated Chinese history as deeply as tea, which is also widely embraced around the world. The "Elixir" Developed by the Ba-Shu People "Tea is a fine tree of the southern regions." This is the opening sentence of the world's earliest known treatise on tea, The Classic of Tea, written by Lu Yu of the Tang Dynasty. Wild tea trees originated in the southwestern region of Ba-Shu (modern-day Sichuan and Chongqing), with a history dating back over ten thousand years. When the ancestors of the Ba-Shu people wandered through dense primeval forests, they encountered these magical leaves.…

Dark tea is a post-fermented tea and both boiling and brewing are great methods. There's no rule that it can only be boiled or only brewed; for example, some northern regions prefer boiling while southern areas tend to brew the tea. Therefore, there's no good or bad between brewing and boiling dark tea—it depends on different people, places, ages, and grades of raw materials. There's no absolute answer. How to Drink Dark Tea Best? 1. Traditional Method (Boiling) Sit around a stove, enjoy fine tea, and talk about life—it's very pleasant. It's recommended to brew the tea about five times before boiling. For urban indoor use, a "clay pot + induction cooker" is suggested. Take about 6 grams of tea and heat the water to around 60 degrees Celsius before adding the tea (first rinse the dark tea with boiling water before placing it in the teapot). Slowly boil the tea, then continue boiling for about 5 minutes after it comes to a boil before drinking. 2. Iced Tea Method Use cooled water or mineral water. First rinse the tea with boiling water, then put the tea into a cup (bottle/pot) filled with cold water. In an indoor environment, you…

Identify the Author Lu Yu (733–804 AD): Also known as Ji, with the courtesy name Hongjian, and another name Jici. He referred to himself as the Mulberry Man and was also known by the pseudonym Donggangzi. He was a native of Jingling, Fuzhou (today's Tianmen, Hubei Province), in the Tang Dynasty. Lu Yu is said to have been an abandoned infant adopted and raised by the Zen Master Zhiji from Xita Temple in Tianmen. In his youth, Lu Yu’s master taught him Buddhist scriptures, but Lu Yu was unwilling to learn them. His master became angry and punished him with hard labor, yet Lu Yu continued to study diligently. Later, he escaped from the temple and joined a troupe of actors. During the Tianbao period of the Tang Dynasty, local officials in Tianmen held a banquet and called upon Lu Yu’s troupe to entertain. The Prefect of Tianmen, Li Qiwu, admired Lu Yu and gave him some poetry books. Thus, Lu Yu studied under Master Zou on Huomen Mountain near Tianmen. Later, he was recognized by Cui Guofu, a former Ministry of Rites official who served as a Macao in Tianmen, who gifted Lu Yu a “Literary Scholar's Cassia Letter”…

Pasah, which translates to "a mountain and a river," is located in the southwest of Pasah Village, Gelanghe Hani Ethnic Township, Menghai County, Xishuangbanna Dai Autonomous Prefecture. The ancient tea trees in Pasah Village, Gelanghe Township, are the oldest and most extensive. The ancient tea trees that date back to the Tang Dynasty grow throughout the Pasah mountain range. If you travel from Menghai to Pasah, you will be accompanied by natural and cultural landscapes along the way. The majestic mountains convey the grandeur and power of an ancient tea village, while the natural beauty of lakes highlights the steadiness and restraint of this ancient tea community. Pasah Tea Mountain Located in the southwest of Pasah Village, Menghai County, Gelanghe Township, it lies between Nannuoshan and Bulang Mountain. To the north, it borders Suhu, and to the west, it adjoins He Kai in Menghun Town. To the east, it shares a border with Xiaojie Township, Jinghong City. The Pasah Tea Mountain is shrouded in mist all year round, with abundant rainfall. The average annual temperature is 22°C, and the annual precipitation is 1500 millimeters. The tea-growing areas are situated between 1500 and 1800 meters above sea level. The dense vegetation…

"Water is the mother of tea," to brew a good pot of tea, you need good water. Good water not only enhances the aroma and color of the tea but also brings out its flavor, combining the art of tea with health benefits, achieving both taste and wellness. So what type of water is best for brewing tea? What are the differences when using different types of water to brew tea? Tap Water, Not the First Choice Tap water is the most common type of drinking water, sourced from rivers, lakes, and processed as natural water. It may have high hardness and contain residual chlorine from disinfection, which can affect the taste and aroma of the tea, making it less than ideal for brewing. Well Water, Deep Well Water Is Best In general, deep groundwater, protected by aquifers, is less polluted and has a pleasant taste, making it excellent for brewing tea. Shallow groundwater, on the other hand, is more prone to surface contamination and has poorer quality, which can detract from the tea's flavor. Mineral Water, Complements the Tea Flavor Mineral water is collected from underground sources that flow through rocks and is treated. It contains minerals and trace…

On a winter afternoon, sitting around a warm charcoal brazier with a few friends or family, placing some teapots and roasting persimmons, sweet potatoes, mandarins, and more, accompanied by the bubbling sound of boiling tea, sipping tea, eating fruits, and chatting, feeling the passage of time... Recently, as temperatures across the country have gradually dropped, a trend of "tea boiling by brazier" has become increasingly popular on social media platforms. Just like the camping craze in summer, the winter tea-boiling craze has also undergone modernization Let's take a look at this new wave of "New Chinese-style Tea Boiling by Brazier"! In fact, tea boiling by brazier is not a new thing. It began in the Northern and Southern Dynasties and flourished during the Tang and Song Dynasties. Up to the present day, it has always carried the unique tea culture of China. Tea Boiling by Brazier Tang Dynasty Lu Yu "Tea boiling by brazier" was known as a tea banquet in the Tang Dynasty. In his book "The Classic of Tea," Lu Yu summarized detailed steps and ingredients for boiling tea: For fuel: "Use charcoal first, then strong wood"; For water: "Mountain spring water is best, river water is second,…

Today, people have a variety of convenient tools for heating water such as induction cookers, ceramic stoves, and electric kettles. Simply fill them with water, press a button, and within minutes you have boiling water ready for brewing tea. However, in ancient times, there was no electricity or gas. The only means of heating were wood and charcoal. But if you think that tea-loving commoners simply used a crude stove and some firewood, you would be greatly mistaken! There were many intricacies to how ancient people brewed their tea. Let's explore what ancient people used to heat their water. This article is full of interesting facts, so I recommend saving it for future reference! " The Tea Sage Lu Yu once said: "As for the fire, use charcoal, secondarily use strong firewood. Charcoal that has been used for roasting and has been tainted by the scent of mutton and fat, as well as rotten wood and damaged vessels, should not be used. Ancient people spoke of the taste of laborious firewood, and this is indeed true." " This means that the best option for heating water is charcoal, followed by strong firewood. If the charcoal has been used to roast…

Basic Introduction to Jiande BaochaJiande Baocha, also known as Yanzhou Baocha, is produced in the mountainous valleys around Meicheng and Sandu in Jiande City, Hangzhou, Zhejiang Province (formerly known as Yanzhou). It has been repeatedly rated as a high-quality, famous tea in Zhejiang Province. Jiande City is a key tea production base in China with a long history of tea production. Among the eight major tea regions recorded in The Classic of Tea during the Tang Dynasty, one included Muzhou (present-day Jiande and its surroundings). Jiande Baocha has a yellow-green appearance that is short and robust, with a high aroma and leaves that are green with a yellow hue. The tea liquor is clear and bright, renowned for its unique shape, superior quality, and delicate fragrance. In May 2008, the General Administration of Quality Supervision, Inspection and Quarantine approved geographical indication product protection for Jiande Baocha. Nutritional ValueCaffeine (purine alkaloids), amino acids, chlorophyll, carotenoids, xanthophylls (flavonoids, anthocyanins), alcohols, vitamin C, and includes potassium, phosphates, manganese, among other inorganic components and carbohydrates, waxes, resins, enzymes, etc. The tea's benefits include increased stamina, enhanced memory, prevention of scurvy, detoxification of alcohol and nicotine, invigoration and mental clarity, expectorant and blood thinning properties,…

In the long river of history, Chinese traditional culture shines like a brilliant pearl, radiating endless brilliance. Poetry, as one of its splendid blossoms, conveys the wisdom and emotions of the ancients through its concise language and profound imagery. In the distant Tang Dynasty, the poet Li Bai, with his bold and unrestrained brushstrokes, painted vivid pictures of magnificent natural landscapes for us. "A waterfall plunges three thousand feet, as if the Milky Way has fallen from the ninth heaven." When we recite these timeless lines, we can almost see the majestic waterfall cascading down the cliff, feeling the surging passion in the poet's heart. These few words encapsulate the poet's awe and admiration for nature, becoming a classic in Chinese ancient poetry. Just like these lines, white tea also has its unique charm and essence, which needs to be savored and understood with our hearts. Mentioning white tea, it is like a gentle beauty quietly blooming its beauty over time. A tea enthusiast once asked, "Where does the essence of white tea lie—in which infusion?" This is a question worth exploring deeply. Some say that the first infusion of white tea is the most essential. When the newly unfurled…

Basic Introduction to Wuyuan Imperial ChrysanthemumThe Wuyuan Imperial Chrysanthemum, also known as Xiaqi Imperial Chrysanthemum, is produced in Xiaqi Village of Wuyuan. The village is divided into Upper Xiaqi and Lower Xiaqi. During the Tang Dynasty's Tianbao period, a family surnamed Wang from southern Anhui's She County fled the war and settled in a deep valley in Wuyuan, developing Lower Xiaqi Village, with the clear stream within the village named Xia Stream. By the Song Dynasty, another small village was built upstream along the Xia Stream, which became Upper Xiaqi Village. The Xiaqi Imperial Chrysanthemum is an exclusive product of this thousand-year-old village. Nutritional ValueWhile the medicinal properties of the Wuyuan Imperial Chrysanthemum are slightly weaker than those of other chrysanthemums, it is more suitable for drinking and consumption. It still possesses the pharmacological effects of chrysanthemums. The Imperial Chrysanthemum has a sweet and cool nature, not only clearing heat and dispelling wind, but also brightening the eyes and detoxifying. It can inhibit capillary permeability, demonstrating good anti-inflammatory effects, thereby enhancing physical fitness and prolonging life. It provides certain therapeutic benefits for dry mouth, excessive internal heat, eye irritation, or convulsions, colds, dampness causing pain and numbness in limbs. It…