Liangshan Bitter Tea is a geographical indication protection product produced in Liangshan Yi Autonomous Prefecture, Sichuan Province. Bitter tea is rich in nutrients and contains a variety of nutrients required by the human body. It is a natural and precious nutritious drink. It is praised as the “king of cereals” by the nutrition society today. It is the gold product of “medicine and food supplement” in the 21st century.

Liangshan bitter tea has two types: granulated tea and whole wheat (embryo) bitter tea. The color of granulated tea is yellowish brown, yellowish green or dark brown. The whole wheat (embryo) bitter tea is round in shape. Or broken wheat kernels. After boiling water, the tea soup is clear and light yellow or yellowish green; tastes the unique aroma of bitter buckwheat, no odor, no visible impurities. Its physical and chemical indicators are characterized by the total flavonoids of whole wheat (embryo) tartary buckwheat (dry basis, in terms of rutin) of 1.0% or more, and the total flavonoids of granulated tea is up to 2.0%, and the quality is the best. Liangshan bitter tea is produced in Liangshan Yi Autonomous Prefecture, Sichuan Province. Black bitter buckwheat is a magical specialty from Ganluo County, Liangshan Prefecture, Sichuan Province. It is produced in the alpine region of Liangshan Prefecture with an altitude of over 2,200 meters. The stems, leaves, flowers and fruits of the black bitter buckwheat are not only rich in other food crops. Rutin (VP) and selenium (Se) also contain 19 kinds of amino acids, 9 kinds of fatty acids (VF), rich dietary fiber, chlorophyll and crude protein, which are natural and precious nutritious drinks, which are praised by today's nutrition society. The King of Hegu is a gold product of the 21st century “medicine and food supplement”. Nutritional value 1. The protein component of protein bitter is different from other cereal crops. The content of albumin and globulin is higher, accounting for 46.93% of the total protein, and the content of prolamin and gluten is lower, respectively 3.29. % and 15.57%, only 1/10 and 1/2 of wheat. The residual protein was 34.32%, which was 12.7 times that of wheat flour 2.7% (Table 3). The difference in the protein components of bitter buckwheat flour and wheat flour results in differences in processing characteristics of the noodle food. The bitter barley has a very low gluten content, similar to legume protein, and the total protein is low due to rice, wheat and corn. 2, fat Bitter fat content is high, 2.1% ~ 2.8%, at room temperature is solid, yellow-green, tasteless, different from general cereals. The bitter fat component is better, containing 9 fatty acids, of which most are highly stable, antioxidant unsaturated fatty acids, oleic acid and linoleic acid, accounting for 87% of total fatty acids. In addition, stearic acid, myristic acid and unknown acids are also contained in tartary buckwheat. Stearic acid was 2.51% and myristic acid was 0.35%. The content of bitter fatty acids varies from place to place. 3, starch and dietary fiber The starch in buckwheat is similar to rice starch, but the particles are larger. Compared with the general cereal starch, buckwheat starch is easy to digest and absorb after consumption. The bitter powder contains 3.4% to 5.2% of dietary fiber, of which soluble dietary fiber accounts for 20% to 30% of the total dietary fiber, about 0.68 to 1.56%, which is higher than the dietary fiber of corn flour by 8%. 60.39% is 1.7 times of wheat flour dietary fiber and 3.5 times of rice dietary fiber, and the daily standard intake of dietary fiber is 20-25 grams. A survey of Yi people in Liangshan Prefecture, Sichuan Province, which is based on bitter buckwheat, showed that eating bitter buckwheat has reduced serum total cholesterol and LDL cholesterol, which is inferred to be the role of dietary fiber from bitter buckwheat. Of course, the bitter dietary fiber also has the effect of combining amino peptides. Selection of bitter tea small coups 1, product appearance: good bitter tea should be yellow-green appearance, and the size is uniform, no color difference, and vice versa, the color is white or the color is not the same as the defective. 2, aroma: good tea should be the use of the process itself to play the bitter buckwheat flavor, rather than using other additives and chemical additives to prepare the fragrance. Good bitter tea is pure buckwheat, and vice versa. 3, soup color: good tea with glass boiling water brewing, soup color should be yellow green and clear and transparent, and vice versa, such as soup white, turbid is a defective. 4, the persistence of soup color and aroma: the soup color and flavor duration of good tea is about 3-5 times. The second time, the scent of the water is the strongest. The correct way to drink bitter tea Take a small bag of 5g or 6g and put it into a cup. It is best to use a glass. Bitter tea in a cup is brewed with boiling water. After pouring into boiling water, it can be placed for about 3-5 minutes and placed for a while. The first cup may have a lighter taste, but the aroma is very special. The second cup brought a little bitterness, but the wheat flavor in the mouth was also thicker. Liangshan bitter tea will not be more fragrant because of the number of brewing, even if it is a cup at night, it will not affect sleep. If you don't drink water, don't waste it. It can be eaten directly and can fully absorb its nutrients. Although the name of the tea is tea, it is actually different from tea. It is just for the convenience of everyone to enjoy this natural and pollution-free green food. Precautions A small number of people will suffer from allergic symptoms such as itching, dizziness and asthma after eating buckwheat food. Therefore, people with a history of black bitter allergies should be cautious.

Technical requirements for quality of Liangshan bitter tea 1. Variety Chuanxi No.1, Xiqiao No.1, Xiqiao No.2. Second, site conditions Sand loam or loam, soil thickness ≥ 65cm, tillage layer ≥ 20cm, soil pH value of 6 to 7, soil organic matter content ≥ 1.8% Third, cultivation management Seed requirements: The seeds are air-dried 5 to 7 days before sowing, and after 1 to 3 days of continuous drying, the seeds are selected, and the empty particles, granules, broken grains, grass seeds and impurities are removed to make the seed purity reach 95% or more. Soak for 10 minutes in warm water at 40 °C or soak seeds with 5% to 10% straw ash so that the germination rate is over 90%. 2. (2) Seeding rate: The seeding amount per liter is 40kg to 60kg, and the seedling density is 1.2 million per hectare. (3) Seeding methods: stripping and spreading, the Pingshan area in the Banshan area is dominated by strips, and the alpine areas are mainly distributed. 3. Site preparation: bitter and jealous continuous cropping, it is best to choose the land for other crops before the planting, deep ploughing and hoeing before planting, fine land preparation, base fertilizer, generally apply 12,000 Kg to 18,000 kg of organic fertilizer per hectare. 4. Harvesting and storage: The best harvest period is when 2/3 of the whole grain is matured. After harvesting, the seeds are air-dried to a moisture content of 10% to 14% and stored in storage. 5. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. Fourth, bitter tea raw materials 1. Bitter seed: The raw material should be free of deterioration, no odor, no other plant leaves, flowers and sundries. 2. 3. Raw materials shall not be used as raw materials; the limits of pollutants shall comply with the requirements of national standards. Fifth, the production process flow Granulated tea: It is made from bitter buckwheat powder as raw material. Tartary buckwheat cleaning → drying → milling → granulation → drying sterilization → packaging. 2. Buckwheat cleaning → foaming → boiling → dehydration → shelling → drying and sterilization → packaging. Sixth, quality characteristics Sensory characteristics: The color of the granulated tea is yellowish brown, yellowish green or dark brown; the whole wheat (embryo) bitter tea is in the shape of round wheat or broken wheat. After boiling water, the tea soup is clear and light yellow or yellowish green; taste the unique aroma of bitter buckwheat. No odor, no visible impurities. 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 Liangshan Bitter Tea production area may apply to the Liangshan Prefecture Quality and Technical Supervision Bureau of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and submitted to the AQSIQ for approval. announcement.