Basic Introduction to Mapo Tea
The Mapo Village tea gardens are primarily distributed between an altitude of 800 meters and 1200 meters, belonging to a subtropical monsoon humid climate. There is ample sunlight, distinct seasons, with an average annual temperature around 15 degrees Celsius, relative humidity at 80%, and an average of approximately 1300 hours of annual sunlight. Due to the long hours of sunlight and temperate climate in Rizhao City, it is especially suitable for the growth of tea, thus conducive to the accumulation of internal substances in the tea leaves. The content of various effective components such as tea polyphenols, catechins, and trace elements beneficial to the human body is abundant.
Nutritional Value
Through modern scientific separation and identification, there are over four hundred organic chemical components and over forty inorganic mineral elements found in tea. Many nutritional and medicinal components are present in the organic chemical components and inorganic mineral elements of tea. Major organic chemical components include: tea polyphenols, plant alkaloids, proteins, amino acids, vitamins, pectin, organic acids, polysaccharides, sugars, enzymes, pigments, etc.
Product Characteristics
It has unique qualities such as “fine, pointed tips and tightly twisted strands; clear green infusion and bright clarity; rich fragrance and lingering aftertaste.”
Historical Folklore
The village of Mapo in Sanli Township, Jianshi County, has traditionally been a major tea-producing area, with Mapo Tea becoming a significant agricultural brand in Jianshi County. The cultivation history of “Mapo Tea” in Sanli Township spans more than three hundred years. During the Daoguang period of the Qing Dynasty, Lü Tianchao, a scholar from Lü's Bay (Mapo Village) in Sanli Township, passed the imperial examinations and was summoned by Emperor Daoguang, who appointed him as a military commander. When Lü Tianchao met the emperor, he presented the tea that had been introduced from Hangzhou and cultivated in Heishuipeng (12 plants). After tasting it, the emperor was delighted and bestowed the name “Mapo Tea” upon it.
Tasting Methods for Mapo Tea
Most regions in China experience a monsoon climate with distinct seasonal changes: warm springs, hot summers, cool autumns, and cold winters. Therefore, the type of tea consumed should vary according to the season. Generally, it is recommended to Drink floral tea in spring, Green Tea in summer, Oolong tea in autumn, and Black Tea in winter.
In spring, floral tea is ideal as it can help dispel the coldness accumulated in the body during winter and promote the generation of yang qi. In summer, green tea is suitable due to its bitter and cold nature, which helps to clear heat, eliminate summer heat, detoxify, enhance gastrointestinal function, aid digestion, prevent diarrhea, and treat skin infections. In autumn, oolong tea is recommended as it is neither too cold nor too hot and can thoroughly eliminate residual heat in the body, leaving one feeling refreshed and invigorated. In winter, black tea is preferred due to its sweet and warm nature, containing abundant proteins, offering certain nourishing benefits.