In 1966, the “Southern Tea North” of Donggang District (formerly Rizhao County) was successful, achieving a major breakthrough in China's tea-growing region. At present, Donggang District has developed into a green tea production base with distinctive features, obvious advantages, outstanding benefits and the largest scale in Huaibei. Due to its high latitude, the tea tree has a long wintering period and is affected by the marine climate, which is very conducive to the accumulation of tea content. The unique natural environment, geographical conditions and excellent cultivation and processing technology have cultivated the special quality of Rizhao Green Tea, which is characterized by “high aroma, strong taste and resistance to brewing”. It is known as “the first tea in Jiangbei”.

Rizhao develops green tea cultivation and green tea processing with unique advantages. Rizhao City is located in the southeast of Shandong Province, facing the Yellow Sea in the east. It is a warm temperate humid monsoon climate with sufficient sunshine and abundant rainfall. The soil in the mountainous hills is slightly acidic, belonging to yellow brown loam, rich in organic matter and trace elements. Due to its high latitude, the green tea produced here is determined by the Tea Research Institute of the Chinese Academy of Agricultural Sciences. The content of catechins and amino acids is 13.7% and 5.3% higher than that of southern tea, respectively. It has “thick leaves, strong flavor and high aroma”. , resistant to brewing. There are eight main benefits to drinking Rizhao green tea: anti-aging. Tea polyphenols in Rizhao green tea can significantly increase SOD activity, eliminate excess free radicals generated in the body's metabolism, prevent cell aging, and delay human aging. Antibacterial. The catechins in Rizhao green tea can inhibit the formation of some bacteria that cause disease in human body without harming the beneficial bacteria in the stomach and intestines, and have antibacterial and anti-inflammatory functions. Reduce blood fat and lower blood pressure. Various catechins in Rizhao green tea can reduce the amount of various cholesterol and triglyceride in plasma, inhibit platelet aggregation, soften blood vessels, reduce the incidence of arteriosclerosis, and prevent cardiovascular and cerebrovascular diseases. Refreshing the brain, slimming and reducing fat. Rizhao green tea contains theophylline and caffeine, which has a refreshing effect and can reduce the accumulation of fat cells, thereby achieving weight loss. Anti-caries, clear bad breath. Rizhao green tea contains fluorine and catechin, which inhibits the action of sputum bacteria and reduces the occurrence of plaque and periodontitis. The tannic acid contained has a bactericidal effect and can prevent food slag from propagating bacteria and preventing bad breath. Anti-cancer. UV protection, whitening. The catechins in Rizhao Green Tea are resistant to UV-B skin cancer and have UV protection and whitening effects. Stomach diuretic, help digestion. Rizhao green tea can strengthen the stomach and diuresis, remove greasy, promote digestion, and can help improve physiological conditions such as indigestion.

Rizhao green tea quality technical requirements (a) varieties. The fine varieties of tea trees in the middle and small leaves of Huangshan Group, Longjing 43, Fuding Dabai and Qikeng were selected. (2) Site conditions. Site conditions: The leeward lands of the block are required to be sunny, the slope is below 25o, the soil pH is 4.5 to 6.5, the organic matter content is greater than 1.0%, the soil layer thickness is not less than 60cm, and the groundwater level is below 100cm. (3) Cultivation techniques. 1. Sowing: Planting in single or double rows, 5 to 6 seeds per hole, and 3 to 4 strong seedlings after emergence. 2. Tea seedling planting: The best time for planting tea seedlings is mid-to-late March and mid-late October, after planting, the root water is poured and preserved. (4) Picking. 1. Picking time: April 10 to September 30 is the picking period. 2. Picking standards: Super-grade tea requires one bud and one leaf to be the main exhibition, one bud and one leaf is below 10%; the first-grade tea requires one bud and one leaf to one bud and two leaves to be the first exhibition, including one bud and two leaves. 20% or less; the second-grade tea requires one bud two-leaf to one bud three-leaf initial exhibition, including one bud and three leaves in less than 30%; different grades of tea are required to be collected in batches and collected reasonably. 3. Picking method: picking the hand, not picking and grabbing, keeping the leaves intact, fresh and even. (5) Processing technology. 1. Process flow: (1) Curl shape: greening → greening → 揉捻 → two green → shape drying → fragrant → packaging → storage. (2) Flat shape: greening → greening → rationale → shape (squashed) → dry dry → packaging → storage. 2. Process requirements: fresh leaves must be spread, the thickness of the spread should not exceed 5cm, and the water loss rate of fresh leaves should be controlled between 15% and 20%. When freshing leaves, it should be uniform and consistent. According to the principle of "old leaves and old leaves, old leaves and tender kills", choose different temperatures and time. When making the shape, adjust the temperature according to the principle of first high and then low, and carry out the processing and shaping. (6) Quality characteristics. 1. Sensory: (1) Curl shape: shape: the rope is tight, curly, and even; the color of different grades of tea leaves from green to dark green, but not yellow, broken; endogenous: high aroma, from fresh to pure; The color of the soup is from bright green to yellow, but it is not turbid; it tastes mellow and has no odor; the bottom of the leaves is bright to bright, but it must not be mixed. (2) Flat shape: shape: flat shape, different levels of tea from smooth to flat; color from tender green to dark green; uniform and clean. Internal quality: high aroma, from chestnut to pure; taste alcohol, no smell; soup color from yellow green to yellow green is still bright; leaf bottom from bright to green uneven. 2. Physical and chemical indicators: water extracts ≥ 37.0% (m / m), crude fiber ≤ 16.0% (m / m); for special and first-grade sunshine green tea, selenium (Se) ≥ 25mg / kg (m / m) The total amount of free amino acids is ≥3.0% (m/m).

Apply to：
Producers within the scope of protection of Rizhao Green Tea GI products may submit an application to the Rizhao City Quality and Technical Supervision Bureau for the use of the “Special Mark for Geographical Indication Products”, which is approved by the AQSIQ.