wuyi black tea【china protected gographical indication products】-凯发一触即发

the endless mountains, the lush forests, the fragrant flowers and the clear blue sky, tongmu village is located in the core area of ​​the national key nature reserve and the world cultural and natural heritage site. window". wuyi black tea is a whole fermented tea with unique charm, flower and fruit aroma or dried longan. wuyi black tea is the oldest kind of black tea, which has a history of more than 400 years.

wuyi black tea includes small black tea, small tobacco, and odd red. (1) small black tea: the color is dark, the rope is firmer and still strong. wengan tea has the aroma of longan soup. after brewing, the tea soup is orange and bright, clear, mellow and mellow, sweet and smooth, with unique alpine rhyme and longan soup. (2) small species of smoke: the color is dark and the rope is tight. the dried tea has a loose smoke fragrance. after brewing, the tea soup is red, the taste is more alcoholic, and it has a loose smoke smell. (3) odd red: color gold, yellow, brown, black, strips, no show, slightly curled, smell dry tea has a rich fruit, floral, honey. after the brewing, the soup is golden, clear and translucent, and the taste is mellow, smooth and refreshing.

wuyi black tea quality technical requirements (a) varieties. wuyi vegetable tea and its series of varieties (2) site conditions. the soil texture is red soil or yellow red soil formed by weathering of volcanic gravel, red sandstone and shale. the elevation is ≥400m, the soil organic matter is ≥1.5%, the soil ph is 4 to 6, and the soil thickness is ≥40cm. (3) cultivation techniques. 1. 2. planting density ≤ 38,000 plants / hectare. 3. fertilizer management: ≥1.5 tons of organic fertilizer per hectare per year, and fertilizer ≤500kg. 4. environmental and safety requirements: the use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) picking. 1. 2. (5) processing process. 1. small species of tobacco: the initial product of small leaf black tea → screening → wind selection → picking → secondary fire baking of songchai → homogenization → packing → finished product 3. qihong: picking→natural withering→warming withering→揉捻→fermentation→baking→backup→sieving→re-fire→packing 4. processing technology requirements: (1) withering: using daylight withering or warming withering. the local surface temperature is 30 to 40 degrees with daylight withering. warming withered in the "green house", the temperature is controlled at 30 to 40 degrees. the thickness of the tea cyan is controlled at 10 to 20 cm. withering until the tea green turns from bright green to dark green, it stops withering. (2) 揉捻: when the tea is tight, when the tea juice overflows, stop sputum. (3) fermentation: the tea pile is covered with cloth, and the temperature of the tea pile is controlled at 30 to 40 degrees. after 4 to 6 hours, the tea embryo is reddish brown and has a clear fragrance. (4) over the red pot: the hot pot of the fried tea is red hot, and the fermented leaves are put into the temperature when the temperature reaches 220 to 260 degrees. stir-fry until the tea embryo has no green taste. (5) smoked bake: after the retanning, the tea embryos are scattered on the bamboo mat. the temperature of the tea embryo is controlled below 40 degrees, the thickness is controlled below 5cm, and placed on the bottom of the “green house”. the tea leaves have a unique longan soup. the fragrance can be. (6) re-fire: the dried tea leaves are sieved to remove coarse leaves and thick old tea stems, then placed on the baking cage and baked with pine wood. (7) secondary fire baking of pine wood: the temperature of the tea embryo is controlled below 40 degrees, and the thickness is controlled below 10 cm. put it into the bottom of the "green house". the tea has a unique smoky flavor and aroma of longan soup. (6) quality characteristics. 1. wengan tea has the aroma of longan soup. after brewing, the tea soup is orange and bright, clear, mellow and mellow, sweet and smooth, with unique alpine rhyme and longan soup. (2) small species of smoke: the color is dark and the rope is tight. the dried tea has a loose smoke fragrance. after brewing, the tea soup is red, the taste is more alcoholic, and it has a loose smoke smell. (3) odd red: color gold, yellow, brown, black, strips, no show, slightly curled, smell dry tea has a rich fruit, floral, honey. after the brewing, the soup is golden, clear and translucent, and the taste is mellow, smooth and refreshing. 2. 3. safety and other quality technical requirements: product safety and other quality technical requirements must comply with relevant national regulations.

apply to：
producers within the wuyi black tea production area may apply to the wuyishan quality and technical supervision bureau of fujian province for the use of the “special mark for geographical indication products”, which shall be reviewed by the fujian provincial bureau of quality and technical supervision and reported to the aqsiq for approval. the legal inspection agency of wuyi black tea is designated by the fujian provincial bureau of quality and technical supervision.