"There is only China in the world, China has only Anhua, Anhua black tea is unique in China, and Chinese black tea is independent." u003cbru003enAnhua, the hometown of black tea in China; the source of Chinese ancestral culture - the birthplace of Meishan culture. Anhua black tea, tea soup is transparent and clean, and the leaf bottom is light and new. The aroma is rich and clear, and it is long and long-lasting. The tea is mixed with the fragrant fruit and vanilla wood, and it is shipped out of Zijiang. The three-pointed, three-brick and one-rolled products can be permanently collected. Black tea is now recognized by the world's tea science and medical circles as one of the healthiest drinks of the 21st century.

Technical requirements for quality of Anhua black tea (1) Variety. Yuntaishan big leaf species, eucalyptus leaves and so on. (2) Site conditions. The altitude of the protected area is more than 150 meters above sea level. The soil type is red-yellow soil dominated by shale weathering, and the soil pH is between 4.3 and 6.0. The soil organic matter content is greater than 2.0%. (3) Cultivation management. 1. Seedling breeding: using asexual reproduction. 2. Planting: The time is carried out in late autumn or early spring, with a density of 60,000 to 75,000 plants per hectare. 3. Fertilization: At least 1,500 kg of cake fertilizer per hectare per year, and the amount of chemical fertilizer applied should not exceed 180 kg per hectare per year (based on pure nitrogen). 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. The fresh leaves are picked from the end of March to the end of September. The standard is a bud and a leaf initial exhibition to a bud four, five leaves and other fresh leaves of the same tenderness. (5) Processing technology. 1. Black tea processing: killing → 揉捻 → 渥 pile → baking and drying. The pile time is 18 to 24 hours, and the seven-star stove is cleaned by fire. 2. Xiangjian processing: screening → picking → high temperature steaming → packaging tea → pressing → baling → brushing → drying. The raw material of Tianjian is mainly black cotton, and the raw material of Gongjian is mainly black black tea. The raw materials of raw materials are mainly black and white tea of ​​grade III and grade 4. 3. Black brick and tile processing: sieve tea → tea cut → stack → steamed tea → pressed brick → brick back → dry, drying temperature ≤ 65 ° C. 4. Brick processing: Maocha sieve → steaming → stacking → weighing steamed → flowering → drying. The hair must be carried out in a special oven. 25 ° C u003c hair flower temperature u003c 45 ° C, 75% u003c hair flower humidity u003c 90%, hair flower time 15 to 22 days. 5. Anhua thousand two tea processing: steaming → decoration → binding → open. The steaming temperature is about 110 ° C, and the time is about 8 minutes. After the steaming and softening, the tea leaves are filled with special enamel, and the brown and eucalyptus leaves are placed in the lining, and the tea is tightly formed into a cylindrical shape by rolling, stepping, pressing, twisting, hammering, etc., and placed in the drying shed. The inner day of the night is naturally dry, and the time is about 50 days. (6) Quality characteristics. 1. Sensory features: (1) Tianjian: the shape of the rope is tight and straight, the color is black, the inner aroma is pure with loose smoke, the soup is orange and yellow, the taste is thick, the bottom of the leaf is yellow brown or brown, still tender . (2) Gongjian: The rope is thick and strong, the color is black and brown, the inner aroma is pure with coke or loose smoke, the soup is orange and slightly dark, and the taste is alcoholic. The bottom of the leaf is yellow or brown. (3) Raw tip: The shape is thick and strong, it is muddy, the color is black and brown, and the internal aroma is with coke or loose smoke. The soup is yellow and dark, the taste is still slightly thick, and the black and brown at the bottom of the leaf is slightly dark. (4) Black bricks and tiles: the surface is flat, the pattern is clear, the edges are sharp, the thickness is consistent, the color is black and brown, the internal aroma is pure or with a loose smoke, the soup is orange or orange, the taste is thick and slight, and the leaves are yellow and brown. Old and inferior with a stalk. (5) 茯 brick: the shape is flat, the edges and corners are distinct, the thickness is the same, the hair is flourishing, no bacteria. The inner aroma is purely fragrant, the soup is orange-yellow or orange-red, the taste is mellow or pure, and the leaves are yellow and brown. (6) Anhua thousand two teas: the shape is a cylindrical shape packed with shackles, the shape is simple and natural, the structure is tight and solid, the color of dry tea is black and brown, the internal aroma is pure or with a loose scent, and the soup is orange or orange. The taste is mellow, and the dark brown leaves are tender and even. 2. Physical and chemical indicators: (1) Xiangjian: Tianjian, with stems ≤ 5%. (2) Gongjian, with ≤ 8%. (3) apex, with stalk ≤ 15%. (4) Black brick: 8% to 18%. (5) Tiles: 8% to 18% of stems. (6) 茯 brick: containing 15% to 18% of stems. (7) Anhua thousand two tea: containing ≤ 5%. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of Anhua Black Tea GI products may submit an application for the use of “Special Marks for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Yiyang City, Hunan Province, which is reviewed by the Hunan Provincial Bureau of Quality and Technical Supervision and approved by the AQSIQ. Announcement approval. The statutory testing agency for Anhua Black Tea is designated by the Hunan Provincial Bureau of Quality and Technical Supervision.