Fanjingshan Vine Tea

Fanjingshan Vine Tea

　　Vine tea is an extremely ancient, rare, and valuable resource — serving as both a medicinal herb and a tea-like plant, as well as a food-medicine dual-use botanical. As early as the Jingding era of the Southern Song Dynasty, the Yao ethnic group began brewing vine tea to drink, using it to prevent and treat diseases, making it an indispensable plant in daily life.

　　The main chemical components of vine tea include crude protein, soluble protein, amino acids, total polyphenols, and flavonoids (with particularly high levels of dihydromyricetin). In addition, it contains 17 kinds of macro and trace elements, including essential inorganic elements that significantly impact human health and disease prevention such as iron, copper, manganese, zinc, and selenium — all present in relatively high amounts. Research in modern clinical medicine on its pharmacological functions and mechanisms of action has shown that vine tea possesses anti-inflammatory, cough-suppressing, phlegm-reducing, analgesic, antibacterial, anti-hypertensive, blood sugar and lipid lowering, liver-protecting, immunity-enhancing, hangover-alleviating, anti-tumor, antioxidant, and free radical-scavenging properties. It provides effective auxiliary treatment for conditions such as hepatitis A, hepatitis B, upper respiratory tract inflammation, hypertension, hyperlipidemia, hyperglycemia, and diabetes. Toxicology tests have demonstrated that it is non-toxic and safe for consumption, as its main component — plant flavonoids — are widely found in vegetables and fruits, albeit usually at lower concentrations.