Basic Introduction to Shicheng Yinchen Tea
Shicheng Yinchen Tea is harvested from the towering mountains of Shicheng County, the source of the Gan River. It is made by blending Yinchen herbs native to Shicheng with other wild herbs like lightheaded bamboo leaves, honeysuckle, yellow-wort, and prunella, processed using traditional methods. This preserves the unique aroma of the herbs while providing a natural experience. It also possesses Liver-protecting, Bile-stimulating, heat-clearing, and fire-draining properties, making it an excellent herbal tea for everyday consumption.
Nutritional Value
The main ingredient is Yinchen, which has a complete inhibitory effect on human tubercle bacilli and a certain inhibitory effect on some skin fungi. It is effective in reducing fever, dampness, and liver bile, lowering blood pressure, and treating jaundice due to dampness and heat, hepatitis with jaundice, chest pain, Cholecystitis, gallstones, hypertension, irritability, insomnia, dizziness, and blurred vision.
Product Features
Refreshing taste, unique fragrance, suitable for all seasons.
Historical Folklore
According to legend, when Hua Tuo was treating a patient with jaundice and lacked an effective medicine, he was unable to cure him. After some time, Hua Tuo discovered that the patient had unexpectedly recovered and asked what he had taken. The patient said he had eaten a green herb. Upon seeing it was wormwood, Hua Tuo gathered some and tested it on other jaundice patients. Through experimentation with different parts of the plant, he found that only the young stems and leaves could be used as medicine and named it “Yinchen.”
Manufacturing Method of Shicheng Yinchen Tea
Made from pure, natural plants, utilizing modern, nature-oriented technology, the process includes screening, sand removal, dry washing, dust extraction, fixation, rolling, and high-temperature sterilization to produce a healthy green tea beverage through meticulous production techniques.