In the spring of the festival, the god of tea, this is a folk tradition that has been circulating in Puan for 600 years. The production process of Pu'an black tea can be traced back to the Ming Dynasty. It has been more than 600 years old. Because of its high quality, it was once the royal drink of the Ming and Qing Dynasties. "Yelang Fengwuzhi" records: "The smell of tea is different from the usual. When cooking, the fragrance is wild, and the drink makes people feel drunk and dreams like Nankeer."

Pu'an County is located at 104°51′10u0026quot;~105°09'24u0026quot; east longitude, 25°18'31u0026quot;~26°10'35u0026quot; north latitude, 1500 meters to 2200 meters above sea level. Spring and autumn are mild, winter is not cold, and summer is not hot. The average annual temperature is 13.7 ° C, the average temperature in January is 4.6 ° C, and the average temperature in July is 20.7 ° C. The annual average precipitation is 1395.3 mm. High altitude, low latitude, low sunshine, abundant rainfall, foggy, no pollution, has created the natural conditions for the cultivation of high quality organic ecological tea. The air, water and soil are non-polluting, the content of heavy metals is low, and the soil organic matter content is rich. It is an excellent treasure for alpine ecological tea. The teas picked in Pu'an are qualified by the SGS institutions for 481 indicators. The tea leaves of Pu'an grow slowly, the leaves are thick, the buds are rich in material, and the tea buds are tender and tender. The tea leaves processed by this bud are high in flavor, mellow and rhyme. Moreover, due to the influence of the climatic environment, Pu'an tea mining time is the earliest in the country, and it is known as the “first spring of tea”. Pu'an County's unique geographical environment, climatic conditions and other natural advantages have produced a shape of fat, buds are revealed, the soup is red, the aroma is high, with natural floral fragrance, the taste of sweet and sweet Pu'an black tea. At present, Pu'an black tea is divided into Pu'an red tea series and Pu'an CTC red broken tea series. Its tea color is bright and bright, the color is festive, the entrance is mellow, elegant and durable, and the appearance is beautiful and long. The registered trademark of the predecessor is “Fu Niang”. "Black tea", derived from the traditional Pu'er Buyi tea "Fu Niang Tea", which is a blessed tea made by the Buyi Ayan. It has a profound history and culture and originated in the Ming Dynasty. It has a history of more than 600 years. It is a special product of the Buyi nationality which is made of a young bud and a leaf that has been processed through a special process in the Qingming period. It is a collection of culture, craftsmanship and practicality. It is a special product of the Buyi nationality. It is a treasure used to entertain guests, with time, skills, Five characteristics of meaning, rhyme and fragrance. Formerly known as "Fu Niang Black Tea", Pu'an Black Tea is a tea made by the blessed girl. It has a profound history and culture and originated in the Ming Dynasty. It has a history of more than 600 years. Since the introduction of large-leaf tea in Pu'an County, the soup of black tea is bright and bright, the color is festive, the entrance is mellow, elegant and lasting, and the shape is beautiful and long-lasting. At this point, people began to drink “Fu Niang Black Tea”. In May 2015, when Secretary Zhao Kezhi came to Pu'an for investigation, he gave the evaluation of Fu Niang Black Tea with "a good taste", "Yu'nan has Pu'er, Guizhou has Pu'an", and "Pu'an Red" was named. In the same period, the promotion and development direction of tea development “three greens and two reds” in Guizhou Province was determined, and the designated provincial tea was designated as “Pu'an Red”. In the "three greens and two reds" strategy, Guizhou strives to make Pu'an black tea the backbone of Guizhou's black tea leading brand and domestic black tea first-class brand within five years. According to tea experts, "Zhengshantang·Jinjunmei" has become a representative of Xiaoye tea black tea, and the quality of Pu'an black tea can be a representative of big leaf black tea. At present, Zhengshantang Tea Industry is fully recommending “Zhengshantang·Pu'an Red” in 60 cities across the country, and promotes Pu'an black tea as a representative of big leaf black tea to the whole country. The Pu'an County Party Committee and the county government are making every effort to build the public brand of Pu'an Black Tea, paying close attention to formulating the quality standards of Pu'an black tea, formulating the entry threshold, and carrying out unified management of the brand. At the same time, a series of brand recommendation activities such as “Pu'an Red” ancient tea culture festival, Pu'an black tea Beijing Maliandao International Tea City special promotion meeting, “10,000 people common Pu'anhong” were held, and the southwestern state government also hired Guizhou tea. The Deputy Secretary-General of the Cultural Research Association, the member of the tribute tea expert group, the famous tea art expert, and Shi Hai, who is known as the “Most Young Tea Doctor in Guizhou”, is the ambassador of the Pu'an Black Tea Culture and has intensified brand building and promotion. Liu Yong, vice president of the China Tea Circulation Association, said in an interview that the Pu'an millennial ancient tea showcases the world's tea style has begun to show, and the unique natural conditions of Pu'an are delicious, delicious, bright and fragrant. The good tea "Pu'an Red" is becoming the main business card of Guizhou Tea to the world.

Quality technical requirements of Pu'an black tea 1. Protection name Pu'an black tea 2. Protection scope Louxia Town, Qingshan Town, Xindian Town, Luohan Town, Digua Town, Jiangxio Town, Gaomian Township, Longjing Town, Xingzhong Town Twelve townships, towns (streets), such as Baisha Township, Nanhu Street and Panshui Street, are under administrative jurisdiction. Third, the quality and technical requirements (a) variety of local species and suitable for processing other tea varieties of Pu'an black tea. (II) Site conditions The altitude of the production area is 1000m~2000m, the soil type is yellow soil or yellow brown soil, the soil pH is 5.0~7.0, the soil organic matter content is ≥1.0%, and the soil layer thickness is ≥40cm. (III) Cultivation management 1. Nursery: cutting seedlings are used. 2. Planting density ≤ 60000 plants / hectare. 3. Fertilization: ≥25 tons of fertilized organic fertilizer per hectare per year. 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 single buds or one bud and one leaf initial exhibition, one bud and two leaves initial exhibition, one bud two, three leaves and the same tenderness on the leaves; from late February to early May, from mid to June to 8 Late in the month. (5) Processing 1. Time processing of black tea (1) Process: Fresh leaves → withered → 揉捻 → fermentation → dry. (2) Process requirements: the time of the wilting is 14~16h, the thickness of the leaf is 3~8cm, the water content is (62±1)%, the color of the leaves is dim, the hand touches softly, and the fold is continuous, and the tip of the thorn is not produced.揉捻 茶 tea bar round, yellow green, tea juice spillover, but the hand does not flow juice, suitable for sputum, juice; fermentation 4 ~ 6h, temperature 28 ~ 35 ° C, thickness 8 ~ 12cm, to ferment evenly, The color of the leaves is copper red, and the floral fragrance is moderately fermented; the drying temperature is 125-145 ° C, the leaves are evenly laminated, 12-15 min, and the fire is fragrant, 90-110 ° C, 30 min. 2. Red broken tea processing (1) Process: Fresh leaves → withered → cut, fermented → dried. (2) Process requirements: the time of the wilting is 14~16h, the thickness of the leaf is 3~8cm, the water content is (61±1)%, the color of the leaves is dim, the hand touches softly, and the fold is continuous, and the tip of the thorn is not produced. The amount of cut leaves is naturally filled into the tea bucket, and the granules are tightly wounded; the fermentation time is 1.0 to 1.5 hours, the temperature is kept at room temperature or lower than room temperature, the thickness is 8 to 10 cm, and the relative humidity of the fermentation chamber is ≥95%. Keep the air fresh and circulated, so that the fermentation is even, the grass gas disappears, the leaves are yellowish red, and the floral fragrance is moderately fermented; the dry hair is divided into fire and full fire. The moisture content of the wool is 18-20%, the particles are tightened, and there is a thorny feel. The water content of the fire is 4 to 6%. The particles are pinched with a finger to form a powder. (6) Quality characteristics 1. Sensory characteristics: (1) The shape of the black tea is fine and multi-peak, uniform, clean, and the color is red and bright, the aroma is fresh and long-lasting; the soup is red and bright; the taste is mellow; The bottom is tender and bright. (2) The shape of the red broken tea is firm, the gold is exposed, even and the color is moist; the aroma is tender and strong, and it is strong and lasting; the taste is strong and fresh; the soup color is bright and bright; the leaves are tender and bright. 2. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of the production of Pu'an black tea may submit an application to the Pu'an County Market Supervision Administration for the use of the \"Special Mark for Geographical Indication Products\", which shall be reviewed by the Guizhou 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 Pu'an Black Tea is selected by the Guizhou Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.