"Huangshan White Tea" is also known as "Huizhou White Tea". It has been in the Song Dynasty since it was used by the Song Dynasty. It has become a tribute tea and is very popular. Huangshan white tea is rich in amino acids, iron, zinc, selenium and other nutrients, especially the high amino acid content, up to 9.2%, far more than Zhejiang Anji white tea, because its phenolic ammonia is relatively low, so the taste of tea soup is extremely fresh, more and more Accepted by the majority of consumers.

Since 2008, the market for white tea has been rising year by year, sales prices have risen steadily, and economic benefits have been considerable. Especially after several years of continuous efforts and exploration of “Huangshan Ganbaixiang White Tea Ecological Park”, the production of white tea in Jixian County, Huangshan City, Anhui Province has begun to take shape. Huangshan Ganbaixiang White Tea has become famous. In 2009, it participated in the “China Tea Cup” evaluation and obtained Anhui Province. The only special gold medal has become a wonderful flower in the tea industry in Jixian County. In the early 1990s, tea farmers in Putian Township, Jixian County, Huangshan City, Anhui Province, successively discovered a number of native white tea groves in the alpine tea garden at an altitude of 600 meters from Liulian to Luling. In 1991, Hu Wuhai, senior agronomist of the County Agricultural Bureau With the sampling of local tea farmers, the first batch of samples was developed and sent to the China Tea Research Institute for testing. The results showed that the amino acid content of Huangshan white tea was over 8%, which was significantly higher than other tea content, and the ratio of tea polyphenols to amino acid content was lower. Therefore, the taste of tea soup is extremely fresh, and the researcher Cheng Kaikun, the director of the China Tea Research Institute, was pleased to write the praises of “Huangshan White Tea, Tianci Species, Ye Baiwei Fresh, Most Likang Jian”. Huangshan white tea is made by picking one bud and one leaf to one bud and two leaves. It is refined by spreading, killing, shaping and baking. The high-grade Huangshan white tea has a straight shape, golden color and green color, and is evenly scented. After brewing, the flowers are high in scent, taste fresh and sweet, and the aftertaste is sweet. The so-called "Ganbaixiang" in the history books is fully reflected. At the same time, the soup is green and bright, the leaves are in a blossoming shape, and the whole body is white and white, like a transparent jade body. Since 2008, Huangshan White Tea has been paying more attention to the various departments of Anhui Province and the continuous efforts of local tea brokers. The selection, breeding, demonstration planting and scale promotion of Huangshan White Tea have been accelerating, and brand building is strengthening. Huangshan Ganbaixiang The “Ganbaixiang” brand Huangshan White Tea produced by Baicha Ecological Park won the special prize of “China Tea Cup” in 2009. Huangshan White Tea has a certain market and popularity in Shanghai, Hefei, Beijing, Suzhou and other cities. As a wonderful flower in the tea industry, Huangshan White Tea will float forever.

Huangshan White Tea (Huizhou White Tea) Quality Technical Requirements 1. The Huangshan population of the whitening variation of the variety. Second, the site conditions altitude ≥ 300m. Soil type red soil, yellow soil, pH 4.5 to 6.5, organic matter content ≥1.0%. Third, tea planting 1. Seedling: use asexual reproduction. 2. 3. Fertilization: ≥22,500 kg of fertilized organic fertilizer per hectare per year. 4. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. Fourth, picking from the middle of March to the beginning of April, picking 1 bud 1 leaf first exhibition to 1 bud 3 leaves to develop fresh leaves. V. Processing Process 1. Process: Killing → Forming → Drying. 2. Processing technology requirements: killing and killing temperature 200 to 220 ° C; leaf color becomes darker, slightly tie the hand. The forming rate is ≥60%. Dry initial baking: temperature 110 to 120 ° C, leaf thickness 2 to 3 cm, time 15 to 20 minutes; re-baking: temperature 100 to 110 ° C, leaf thickness 1 to 2 cm, time 15 minutes or so; Titian: temperature 80 To 100 ° C, bake until the leaves are yellow and green, the color is fresh, and the fragrance is fragrant. Sixth, quality characteristics Sensory features: bud white as jade, leaf thin as paper. The veins are milky white, and after brewing, the feathers are like orchids. The soup is clear and fresh and sweet. 2. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the production area of ​​Huangshan White Tea (Huizhou White Tea) may submit an application for the use of “Special Marks for Geographical Indication Products” to the Anhui County Market Supervision Administration, which shall be reviewed by the Anhui Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. Announced. The testing organization of Huangshan White Tea (Huizhou White Tea) is selected by the Anhui Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.