Gui flavor lychee why so expensive
Last year, Beiliu lychee is mostly sour, nuclear large black leaf varieties. This year, Beiliu Lychee farmers to improve varieties, plans to improve all into high-quality varieties in 3 years. To cater to consumers more and more "difficult" taste, grafting strawberry lychee, toffee red and other "famous" varieties. These varieties of maturity is different, can be staggered on the market, the natural selling price is high. Some of the local early-maturing lychee varieties such as Feizixiao, sugar poppy, etc. have been on the market for some time, but the number is relatively small. By last year's winter warm winter, rain and this year's spring spring cold and low low light weather, this year, Beiliu litchi overall production reduction of 3-4%, which led to a general increase in prices. Less production, prices are about half as expensive as last year.
Gui flavor lychee is a small nucleus
Gui flavor as a lychee in the "aristocrat", whether from the thickness of the skin, the size of the lychee nucleus and the flavor of the flesh are far superior to other types of lychee. Gui flavor lychee flesh such as lamb's fat translucent, thick flesh, crisp and sweet, accompanied by a light fragrance of osmanthus, sweet after eating, aftertaste. The size is the smallest among the lychee varieties. The kernel is the thinnest. The only lychee whose flesh is flavored with osmanthus. In ancient times, Yang Guifei had to travel thousands of miles day and night to eat litchi from Gaozhou, Maoming. Nowadays, the lychee with a light osmanthus flavor can be picked now and delivered fresh to your home directly from the source. Let you also taste the sweet flavor of the thousand-year-old tree.
What is the grade of Gui flavor lychee
Gui flavor is traditionally regarded as the top grade of lychee, and the conclusion of this round of blind tasting is also the same. First of all, the skin is thin and crispy, there will be no peeling of the shell and resulting in the flow of juice, in addition to its core is very small. The flesh is relatively firm, crisp and juicy, with low dregs, high sweetness and a light cinnamon flavor. Most reviewers ranked it as the best lychee, with two reviewers who don't have a sweet tooth reporting that the sweetness was too much. "It's kind of like drinking sugar water, like an artificially processed kind of sweetness, and the fruit flavor is lacking."
Generally, lychees that come on the market earlier have a more generic flavor, such as March Red, Concubine, Black Leaf and White Sugar Poppy, and it doesn't hurt to miss out. The really good lychee will have to wait until June, especially the middle to end of the month, because that's when the katsura and mochi start to hit the market in large numbers. Guiwei and sticky rice cake are two of the best varieties in the mass market, each with a distinctive flavor. Cantonese people eat lychee, starting from Gui Wei and ending with sticky rice cake, which shows the weight of the two. In addition, there is a variety of Gui flavor is the fruit shoulder green spots, known as "duck head green", is the normal color, some people mistakenly believe that not ripe, in fact, this lychee is Gui flavor in the best, only in some of the old trees can grow out.