Yueyang Yellow Tea is the golden mean of tea. It combines the processing techniques of the other five major teas, including the green tea, the fermentation of black tea, the heap of black tea, the withering of white tea, and the baking of tea. It is thick and refreshing, mellow and fragrant. Yueyang Yellow Tea has the fragrance of green tea, the pleasure of white tea, the charm of green tea, the refreshing taste of black tea, the thickness of black tea, mellow and sweet, mellow and fragrant.

Yueyang Yellow Tea Quality Technical Requirements 1. The clonal or local population of Yueyang Yellow Tea is suitable for the variety of production areas. Second, the site conditions of the production area within the range of 60m to 800m, pH 4.0 to 6.0, soil type is red soil, yellow brown soil, organic matter content ≥ 1.5%, soil thickness ≥ 50cm. Third, cultivation management Seedling: Seedlings are planted by cutting. 2. Planting: Transplanting time from November to March. Planted in two rows of single or double rows, planting 3,000 to 5,500 plants per 667 m2 (mu) of tea plantations. 3. Fertilization: mainly based on decomposed organic fertilizer, 1000 kg to 2000 kg per 667 m2 (mu). 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 1. Picking time: Spring tea from late March to mid-April, summer tea from mid-May to early June, autumn tea from mid-September to early October, yellow tea silver needle can only be picked before April 5. 2. The yellow tea silver needle picking standard is the first round of spring tea. Fifth, the processing technology 1. Process: (1) Yellow tea silver needle: fresh leaves → greening → greening → cool down → initial drying → cool down → initial package → re-drying → cool down → multi-package → foot dry. (2) Yellow tea Maojian: fresh leaves → greening → killing → initial boring → cool down → initial drying → cool down → initial sputum, unblocking → re-baking → re-muffing → re-twisting, de-blocking → foot dry. (3) Yellow tea pressed tea: raw material refining → ingredients → steamed tea → pressing → drying → finished packaging. 2. (2) Killing: the oven inlet temperature is 200 ° C to 220 ° C, the outlet leaf surface temperature is 100 ° C to 110 ° C, the wok or drum greening machine inlet temperature is 100 ° C to 160 ° C, and the outlet leaf surface temperature is 70 ° C. (3) Initial boring or initial package: temperature 38 ° C to 42 ° C, time 2 hours to 24 hours. (4) Re-filling or re-packing: temperature 33 ° C to 38 ° C, time 6 hours to 24 hours. Sixth, quality characteristics 1. Sensory features: (1) Silver needle: the shape is straight, like silver needle, yellow and green, the taste is mellow and sweet, the yeast is long and lasting, and the soup is bright yellow. (2) Maojian: The shape is tight, the color is yellowish, the taste is mellow and sweet, the yeasty is long-lasting, and the soup color is bright yellow. (3) Pressed tea: according to the product design requirements, the surface is flat, firm and smooth, the color is golden, the yeast is long-lasting, the soup is orange and bright, and the taste is rich. 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 scope of the production of Yueyang Yellow Tea may apply to the Quality and Technical Supervision Bureau of Yueyang City, Hunan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Hunan Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing agency of Yueyang Yellow Tea is selected by the Hunan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.