Luo Han Guo, the fruit of a perennial vine in the gourd family. Also known as Lahan Guo, False Bitter Melon, Smooth-fruited Wood Turtle, Golden Treasure, Luo Han Biao, and Naked Turtle Penis, it is hailed as the "Divine Fruit." Its leaves are heart-shaped, and it is dioecious, flowering in summer and bearing fruit in autumn.Primarily cultivated in Longjiang Township, Yongfu County, as well as Longsheng and Baishou Townships within Guilin City, Guangxi Zhuang Autonomous Region. Yongfu and Longsheng Counties boast the longest cultivation histories for luohan fruit, with Yongfu having grown it for over 300 years.while Longsheng County has cultivated it for over 200 years. Ninety percent of China's luohan fruit originates from these two counties. As a prized local specialty of Guilin, it is also among China's first batch of materials approved for dual medicinal and food use, primarily effective in relieving coughs and dissolving phlegm.The fruit boasts high nutritional value, rich in vitamin C (400–500 mg per 100 g of fresh fruit), as well as glycosides, fructose, glucose, proteins, and lipids.
External form: Climbing herb; roots perennial, swollen, spindle-shaped or nearly spherical; stems and branches somewhat stout, with ridges and grooves, initially covered with yellowish-brown soft hairs and black wart-like glandular scales, later becoming nearly glabrous as hairs gradually shed.Petiole 3–10 cm long, covered with the same pubescence and glandular scales as the branches; leaf blade membranous, ovate-cordate, triangular-ovate, or broadly ovate-cordate, 12–23 cm long, 5–17 cm wide, apex acuminate or long-acuminate, base cordate, with a semicircular or nearly circular sinus 2–3 cm deep and 3–4 cm wide,margin slightly undulate, with minute teeth due to projecting veins, ciliate, upper surface green, sparsely pubescent with black wart-like glandular scales, hairs gradually shedding to become nearly glabrous with age; lower surface pale green, pubescent with short soft hairs and mixed black wart-like glandular scales;The tendrils are slightly stout, initially covered with short soft hairs but gradually becoming nearly glabrous. They are dichotomous, twining simultaneously above and below the point of bifurcation.
Suggested method for brewing Luo Han Guo as an infusion, following the specific steps for brewing green tea:
1. Break open the luo han guo and take one-quarter of the pulp;
2. Place it in a tea-brewing vessel or purple clay teapot, then pour in water at approximately 80°C (176°F);
3. Steep for about 30 seconds for the first infusion, then pour out (the brew should be golden and clear, with a sweet yet not cloying taste);
4. Adjust subsequent steeping times according to personal taste preference;
5. Replace with fresh fruit pulp once the flavor becomes muted.
Important Notes:
1. The rind can also be steeped, but avoid using rinds from first-generation high-temperature roasted fruits, as processing has diminished their efficacy;
2.Avoid brewing excessively strong infusions, as this may impart a medicinal taste (luo han guo glycoside, a type of oligosaccharide, is 300 times sweeter than sucrose). Do not fall into the misconception that stronger brews yield greater efficacy.Nutritional Components Both the fruit and leaves of the luo han guo contain luo han guo triterpene saponins, along with significant amounts of fructose, over ten essential amino acids, fatty acids, flavonoids, vitamin C, trace elements, and more.Luo Han Guo saponins, the primary sweetening component, are triterpenoid glucosides with a sweet taste, whose aglycone is triterpenoid alcohol. Cucurbitacins and triterpenoids are the main active compounds in Luo Han Guo, sharing a common aglycone structure.With few exceptions, these compounds in luo han guo are sweet or mildly sweet substances. Among them, luo han guo glycoside V is the primary sweet component. It is non-toxic, low-calorie, highly sweet, and thermally stable, making it one of the substances developed as a natural sweetener.