«Anxi Yesheng Tian Cha» or «Anxi Wild Sweet Tea» is one of the herbal teas traditionally consumed as a health drink in China. "Wild sweet tea" is made from the young leaves of an evergreen plant whose scientific name is Lithocarpus Polystachys Rehd. This is a completely different botanical species that is not genetically related to the Tea family (Theaceae), although the way of drinking it is the same as regular tea.
This tree, growing in the mountains in the Xiping, Changkeng, Xianghua and Penglai regions of Anxi County, is the source of vitamins (C, E, B, A), trace elements (iron, zinc, selenium, calcium, etc.), as well as various amino acids and flavonoids needed by the human body. Since ancient times, the locals have been collecting and processing its leaves. Note that its sweetness is of natural origin: no additional sugars or sweeteners are added during leaf processing. A ready-made drink with a pleasant taste, brewed like tea, is traditionally consumed as a "sweet medicine". Modern research confirms the medicinal properties of «Anxi Yesheng Tian Cha», which is recommended by traditional Chinese medicine as an antipyretic, anti-inflammatory, refreshing, diuretic, liver and kidney cleanser, as well as for the prevention of cardiovascular diseases, diabetes, arthritis, cancer and dental diseases.
An interesting fact: among the 1280 inhabitants of the village of Xuefeng, there are many centenarians. Most of the old people look much younger than their actual age and continue to do hard farm work. They all have a habit of drinking "Wild Sweet Tea".
In appearance: medium-sized maroon-brown, twisted leaves with thin, yellow stalks and their fragments. The aroma is intense, fruity-spicy with a hint of biscuit. The infusion is transparent, with a bright amber hue.
The bouquet of the ready-made tea is multi-faceted, fruity, with spicy, honey and biscuit notes. The fragrance is warm, fruity-floral. The taste is soft, smooth and sweet, with a refined berry sourness and a long licorice-sweet finish.
Steep the tea in a hot water (95°С) in a teapot for herbal teas or in a porcelain gaiwan. The proportion is 6 g per 100 ml. The time of the first steeping is about 15 seconds. After that do short steeps, increasing steeping time for each subsequent step, if necessary. You can repeat steeping up to 7 times.