Due to its bitter taste, the group wind and bitter tea is named after the thorns. It has the functions of refreshing, clearing fire, clearing eyes, reducing swelling and diuresis, reducing blood pressure and reducing food. It is obvious for the treatment of enteritis, diarrhea, dysentery and other gastrointestinal diseases. effect.

Tuanfeng Kujing Tea is a specialty of Tuanfeng County in Huanggang City, Hubei Province. Due to its bitter taste, the bitter tea is named after the thorns. It has the functions of refreshing the mind, clearing the fire and clearing the eye, reducing swelling and diuresis, reducing blood pressure and reducing food. It has obvious effects on the treatment of enteritis caused by enteritis, diarrhea and dysentery. Due to its bitter taste, the bitter tea is named after the thorns. It contains various nutrients and mineral elements needed by the human body, including selenium and tellurium. It has the functions of refreshing the mind, clearing the fire and clearing the eye, reducing swelling and diuresis, reducing blood pressure and reducing food. It has obvious effects on the treatment of enteritis caused by enteritis, diarrhea and dysentery. In 1977, it was verified by the Hubei Provincial Institute of Botany that the bitter tea was a variant of the "cat thorn tree". The tea tree is 3 meters tall, the dwarf is more than 1 meter, the branching part is very low, the main branch is unknown, the whole plant is tower-shaped, the leaves are wide and dark green, there is a waxy layer, and the polygonal leaf edge is born with 3- 4 pairs of small thorns. The production of Kujing tea is the same as that of ordinary tea. The soup tastes bitter, but the drink is bitter and sweet, the taste is fresh and refreshing, and it is very resistant to brewing. One or two leaves can be brewed for one day, and there is still bitterness after three days. Kujing tea has a long history of planting, mainly distributed in Tuanfeng County, Hubei Province, south of Dabie Mountain. More than 400 years ago, Li Shizhen discovered an interesting herbal tea in the Osaki Mountains in the southern foothills of the Dabie Mountains. The taste is extremely bitter, and the mountain people used it to treat gastrointestinal diseases such as enteritis, diarrhea, dysentery and the like. "Tea to disease", "Materia Medica The book is described in the book: u0026quot; slightly bitter, cool, non-toxic, soaking, replenishing the waist and the foot, and using the leaf skin.u0026quot; This herbal tea is a group of wind and bitter tea, a rare and valuable specialty plant variety from 1999 to 2004, the Tuanfeng County government has worked hard on the industrial development of Kujingcha, and formed the government under the support of the government. The Kujing Tea Garden Base, centered on Quanhuashan Village and Dupi Martyrs Cemetery in Miaoxiang Township, has a total planting area of ​​nearly 2,000 mu. It has registered the trademark “Osaki” and branded Kujingcha, and established the “Tuanfeng County Kujing Tea Association”. u0026quot;, Tuanfeng County Science and Technology Bureau has worked with a number of scientific research institutions, institutions, enterprises to research and develop Kujingcha. However, the development of Kujingcha suddenly started after 2004, and the planting area of ​​Kujingcha has been reduced to less than 550 mu, and the planting scale is still shrinking.

Technical requirements for the quality of Kuijing Kujingcha I. Provenance of the bitter tea tree (cat thorn) (Ilex cornuta). Second, the site conditions of the production area within the range of 100m to 1000m above sea level, the soil is sandy soil, pH value of 5.5 to 7.0. Third, cultivation management Seedling: Seedlings are planted by cutting. 2. 3. Fertilization: The annual application of cake fertilizer is ≥1500kg/ha. 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 and picking batches of 1 bud 1 leaf or 1 bud 2 to 3 leaf initial exhibition. Fifth, the processing technology 1. Process flow: agitation → killing → shaping → drying. 2. (2) Killing: Adopt two methods of frying green and steaming. When the temperature is high, the temperature is high and then low, and the leaves are tarnished, the leaves are soft, and the leaves are soft. (3) Shape: The direct sputum method of the tender bud leaves; the large leaves are cut into the stalks of the leaves with a width of 0.4 m to 0.6 cm. (4) Drying: The tender bud leaves are dried twice; the large pieces of leaves are dried once and dried to a water content of ≤ 8%. Sixth, quality characteristics 1. Sensory features: tight lines, even and clean. The aroma is pure, the taste is refreshing, and the bitterness is sweet. 2. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the production of Qufeng Kujing Tea may apply to the Quality and Technical Supervision Bureau of Tuanfeng County of Hubei Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Hubei Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. Announced. The testing organization of the group wind and bitter tea is selected by the Hubei Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.