Shangwu Loquats

Shangwu Loquats

　　　　Product Name: Shangwu Loquats

　　Origin: Wenzhou

　　Features: Pleasantly sweet and tangy, with excellent flavor

　　Description: Shangwu loquats are an early-ripening variety in the province, hitting the market about half a month earlier than Tangqi loquats. They are characterized by their large size, small pits, thin yellow skin, tender flesh, sweet and mellow taste, and rich aroma. Loquats, which belong to the evergreen Rosaceae tree family, remain lush green all year round. Their leaves are thick, oval-shaped, with serrated edges, wrinkled on the surface and densely covered with fuzz on the underside. The inflorescence is a dense panicle covered with rusty-colored down, and the flowers have pale yellow petals with a fragrant aroma. The fruit is spherical or oval, orange-yellow or light yellow in color. Loquats thrive in warm, moist environments and grow well in shaded locations. The loquat fruit has soft, juicy flesh that is pleasantly sweet and tangy, with an excellent flavor. It is rich in Vitamin A, sugars, calcium, magnesium, and other nutrients, making it highly nutritious. Loquats can be eaten fresh, canned, or processed into juice, nectar, jam, and more, enjoying popularity among consumers both in China and abroad. Loquats also have medicinal value—traditional Chinese medicine uses the leaves, which are neutral in nature and bitter in taste, for clearing the lungs, soothing qi, and relieving vomiting. Loquat blossoms can not only be used to make a soup for treating headaches and colds, but they are also a valuable source of nectar, producing premium-grade honey. The loquat seeds can also be used as raw material for brewing alcohol. The loquat tree trunk has fine, tough wood, suitable for carving. In short, every part of the loquat is valuable. Yongjia loquats are grown in various areas, with major production regions including Liulong, Huangtian, Wuniu, and Shangtang, among which the Shangwu loquats from Liulong are the most famous.

　　Product History: Loquats are a beloved fruit in early summer. They go by many names and were historically called “Lu Ju.” An ancient poem reads: “When guests arrive, tea is served—but nothing else is at hand; the slightly yellow Lu Ju still tastes a bit sour.” Loquats are also a traditional and famous fruit in China, with a cultivation history of over two thousand years. In Wenzhou, loquat cultivation dates back at least several hundred years. According to Qing dynasty scholar Sun Yirang:<<永嘉闻见录>it is recorded: “The loquats produced in our county have thin flesh and many pits, but those planted in the offices of the Circuit Intendant and the Provincial Governor have thick flesh and single pits, and their flavor is no less than that of those from my hometown.”