Dengcun green tea has a long history and the tea culture has a long history. The main production area of ​​Dengcun Green Tea, Yiling District, is a major producing area of ​​Xiazhou Tea in the Tang Dynasty. It is famous for its famous tea. According to historical records, the history of tea production in Yiling District has been more than 1,770 years.

During the Three Kingdoms period, Wei Ming Emperor Taihe (227-232) Zhang Wei's "Guang Ya" recorded: "Jingba (Xiazhou tea area) picking tea for cake, leaf old man, into a cake with rice cream, ... The use of onion and ginger simmered vividly reflected the unique tea making method and tea drinking method in the Xiazhou tea area. Tang. Lu Yu, "The Source of Tea Classics" contains: "The tea, the Jiamu of the South is also one foot, two feet, and even dozens of feet. The Bashanxia River has two people who are together and cut down." The Tea of ​​the Eight Outs contains: "Shannan, to Xiazhou, Zhangzhou, Jingzhou, ...". It is fully explained that the Xiazhou area not only has a long history of producing tea, but also has excellent tea quality. Song, Ming, Qing and other dynasties related history books recorded: Xiazhou has Xiaojiangyuan tea, tea, tourmaline tea, cactus tea, moon tea and other historical teas, many of which are listed as tributes. In 1956, five Soviet tea experts, such as Ivanovic, visited the Zhaoli Bridge in Hubei Province to inspect the tea production. After tasting the green tea from the Yichang Special Demonstration Tea Garden (located in Dengcun Township), they gave a very high evaluation and considered the demonstration tea farm. Green tea is as good as the most famous Buick tea in the Soviet Union. Since then, the green tea produced by the Yichang Special Demonstration Tea Farm has been officially named “Dengcun Green Tea”. In 1979, when visiting the Three Gorges Tea Area, Mr. Wu Jueong, a contemporary tea, wrote a letter to the Hubei Province Fruit Tea House, pointing out that “Xilingxia is a beautiful mountain and a famous tea.” In 1991, when Mr. Liu Zusheng, a professor of tea at Zhejiang Agricultural University, went to the Dengcun tea farm to guide his work, he wrote: “Dengcun Yunwu Tea, high quality people boast. High mountains and high yields, and tea to promote the family.” Dengcun green tea leaves are mainly based on Yichang big leaf tea, one of the 30 local fine varieties identified in China. After the greening, killing, cooling, miscellaneous, simmering, initial drying, cool, stir-fry, It is refined from more than 10 steps of cooling, fragrant, refining and cutting. According to the tea quality testing center of the Ministry of Agriculture, the amino acid content of Dengcun green tea is 3.3-4.68%, and the tea polyphenol content is 18.18-23%. At 800 meters above sea level, the tea tree gold producing area, 10,000 mu of ecological organic tea garden, scientific and unique tea making process has created the unique quality of Dengcun green tea “original ecology, pure natural”, which has made Dengcun green tea “shaped, bright soup, mung bean” The taste of the taste, chestnut incense.

Dengcun green tea quality technical requirements (a) varieties. Yichang big leaf tea and its series of varieties. (2) Site conditions. The altitude of 200 meters to 1000 meters, granite weathered sandy loam, loose texture, weak acidity, strong water retention, good drainage, water filtration, organic matter ≥ 1%. (3) Cultivation technical regulations. 1. 2. 5,000 to 6,000 plants are planted in square meters (mu). 3. Tea tree pruning: The saplings are trimmed three times, and the tree pruning is carried out in time after the end of the head tea. 4. Fertilization in tea garden: mainly based on organic fertilizer, with a small amount of nitrogen fertilizer. (4) Fresh leaves are picked. 1. According to the tenderness requirements of fresh leaves, pick and collect leaves in batches. 2. Fresh leaf tenderness requirements: Fresh leaves are divided into four grades, and the fresh leaf grading standards are in accordance with the following regulations: Grade bud leaf composition ratio Super single bud is mainly single bud 90%, one bud and one leaf initial exhibition 10% first one Bud one leaf is mainly one bud, one leaf accounts for 80-90%, two buds, two buds, one bud, two leaves, 50-80%, three buds, two lobes, one bud, two leaves, 30-49%. (5) Processing technology specifications. Spreading green → killing green → spreading cold → going to miscellaneous → 揉捻 → initial baking → spreading cold → stir frying → spreading cold → fragrant → fine picking → cutting end (six) quality characteristics. 1. Sensory features: level appearance, internal quality, color, color, cleanness, aroma, aroma, soup, color, leaf, bottom, fine, tight, sharp, green, smooth, even, fresh, fresh, refreshing, fresh, fresh, green, clear, delicate, green, bright, bright, tight, fine Still showing still green and even, clean, fragrant, noble, long-lasting, fresh, green, bright, bright, tender, green, bright, bright, green, slightly green, slightly moist, still uniform, still tender, still tall, mellow, green, bright, tender, uniform, yellow, green, bright, still firm, gray, green, still, even, slightly There are tender stems of pure alcohol and still green bright and tender stems yellow green is still bright 2. Physical and chemical indicators: amino acids 3.3% to 4.68%, tea polyphenols 18.18% to 23%.

Apply to：
Producers within the scope of protection of Dengcun green tea geographical indication products may apply to the Yiling District Quality and Technical Supervision Bureau of Yichang City, Hubei Province for the use of the “Special Mark for Geographical Indication Products”, which is approved by the General Administration of Quality Supervision, Inspection and Quarantine.