Local group species.
(2) Site conditions.
At an altitude of 800m to 1300m, the soil is yellow soil or mountain yellow brown soil, the soil depth is above 1m, the soil pH value is 4.5 to 6, and the organic matter content is ≥2%.
(3) Cultivation management.
1. Seedling raising: select cuttings without quarantine diseases and insect pests for asexual propagation.
2. Tea tree planting:
The planting time of (1) is early spring (early February to mid-March) and winter planting (10 to 12) respectively.
(2) Planting density: single row planting: maximum number of plants per hectare ≤ 75,000 plants; Double cropping: the maximum number of plants per hectare is ≤90000.
3. Fertilization: mainly organic fertilizer, not less than 2500kg per hectare per year; Combine deep ploughing and basal fertilizer application in autumn and winter.
4. Environmental and safety requirements: The use of pesticides and fertilizers must comply with the relevant provisions of the state and must not pollute the environment.
(4) Picking fresh leaves.
1. Picking time and standard: the picking period is spring. It is forbidden to pick rain leaves or exposed leaves, and the picking standard is one or two pieces per bud. The bud leaves are intact and fresh. The details are as follows: grade standard, super grade, full bud, uniform fertilizer, first grade, one bud, one leaf, one leaf, whole leaf, no more than 5%, one bud, two leaves, one leaf, first half leaf, one leaf, two buds, two leaves, one leaf, even number. 2. Transportation of fresh leaves: Fresh leaves are delivered to the processing plant within 4 hours after being picked.
(5) Processing technology.
1. Traditional craft: hand-made, fixed and shaped → spread and cooled → shaped → dried → baked and dried → perfumed.
2. Improved technology: fixing → spreading → shaping → spreading → shaping → spreading → drying → perfuming.
(6) Quality characteristics.
1. Sensory characteristics: the bud leaves are green and moist in color, fleshy, flat and straight in shape, resistant to brewing, upright when brewing, bright yellow-green tea soup, mellow and refreshing taste, chestnut fragrance exposed, and light green and bright at the bottom of leaves. Grade appearance, texture, shape, color, crushing, cleanliness, aroma, taste, soup color, slightly flat, slightly straight, with milli green, moist, uniform, clean and tender chestnut fragrance.
Persistent freshness, sweet green, clear, tender and even, slightly flat, slightly straight and slightly green,
Shangrun Zheng Shangjing Cleanliness Li Xiang
Durable, fresh, cool, yellow-green,
Bright, tender, even, bright, flat, slightly straight, yellowish green, moist, uneven, clean, clean, fragrant, persistent, bright, yellowish green, bright, complete and bright. 2. Physical and chemical indicators: The project indicators are tea polyphenols /%(m/m) 18.63-23.9 amino acids /%(m/m)≥ 3.0 water extract. M)≥ 40.0 selenium (calculated as selenium)/(mg/kg) 0. 199-4.0 zinc (calculated as zinc)/(mg/kg) 4 1.7-65.0 3. Safety requirements: product safety indicators must meet the relevant national regulations on similar products.