Chengmai Kudingcha is produced in Chengmai County, Hainan Province. Kudingcha is a valuable health care product used in ancient Chinese medicine and drinking. It has the effects of clearing away heat and detoxifying, reducing inflammation, reducing weight and fighting cancer, clearing liver and clearing effect, and has obvious curative effect on diseases such as hypertension, arteriosclerosis, diabetes and pharyngitis. Chengmai Kudingcha is produced in Chengmai County, Hainan Province. Chengmai Kudingcha has a large tree shape with a maximum breast diameter of 2.5 meters, up to 50 to 60 meters, and the age of the tree can reach 1,000 years. Its branches are leafy, the canopy is covered, and the leaf wax tastes bitter and back to sweet. A variety of Kuding tea with a very high value of medicine.

The Chengmai Kudingcha Nature Reserve covers a total area of ​​about 20,000 mu. It is located in the hilly area of ​​Gaolei District in Qiongbei. It belongs to the subtropical monsoon climate. The annual average temperature is 23.5 °C, the annual rainfall is about 1800 mm, and the annual average sunshine is 2,080 hours. The soil is basalt brick red soil, the soil layer is deep, the texture is sticky, the gas permeability is good, and the natural fertility is high. The irrigation water of Chengmai Kudingcha is taken from volcanic mineral water below 300 meters, and the water quality is clean. The superior natural environment has cultivated Chengmai Kudingcha with unique characteristics and excellent quality. Featured characteristics Chengmai Kudingcha is produced in Chengmai County, Hainan Province. Chengmai Kudingcha has a large tree shape with a maximum breast diameter of 2.5 meters, up to 50 to 60 meters, and the age of the tree can reach a thousand years. Its branches are leafy, the canopy is covered, and the leaf wax tastes bitter and returns to the sweet. A variety of Kuding tea with a very high value of medicine. Product efficacy According to the "Compendium of Materia Medica", Kudingcha can effectively regulate the body's metabolic function, significantly reduce serum total cholesterol, triglyceride and low-density lipoprotein in patients with hyperlipidemia, high blood pressure, high blood fat, high cholesterol, Arteriosclerosis, diabetes, obesity and other diseases have obvious preventive and therapeutic effects, and at the same time have functions such as clearing away heat and detoxifying, reducing inflammation and facilitating. The medicinal effect of Kudingcha is very obvious. Chinese medicine believes that it has the effects of dispelling wind, clearing the head, and eliminating polydipsia. It can be used to treat headache, toothache, red eyes, fever, polydipsia, dysentery and so on. Modern pharmacological research proves that Kudingcha not only contains various amino acids, vitamins and trace elements such as zinc, manganese and strontium, but also lowers blood fat, increases coronary blood flow, increases myocardial blood supply, and resists atherosclerosis. Such effects, for patients with cardiovascular and cerebrovascular diseases, dizziness, headache, chest tightness, fatigue, insomnia and other symptoms have a good prevention and treatment, so it is favored by middle-aged and elderly people. The environment of Chengmai Kudingcha is planted in the brick red soil area developed by volcanic eruption of high-temperature burned basalt. The soil contains various nutrients, minerals and various trace elements required for plant growth. The soil is volcanic rock. It was formed after tens of thousands of years of weathering. The surrounding area of ​​the tea farm is basin-shaped, low in the middle, high in the surrounding area, surrounded by weathered volcanic rocks and a large amount of organic matter. After thousands of years of scouring, it is accumulated in the pelvic floor, becoming a fertile alluvial plain, and various organic matter in the loose soil. The content of minerals is quite high, so the content of various nutrients in plants is very high. The produced Kudingcha has the characteristics of aroma, foot resistance and high oil content. The tea garden distribution area is high in fog and high in the minefield. The air is rich in ozone anions, which is very beneficial to the growth of tea trees and the formation of various nutrients. How to drink The main point of brewing Kudingcha is that water should be opened, and second, the water quality should be good. It is best to use high-quality water such as mineral water, spring water or pure water. The third is to use porcelain or pottery as a tea set, which tastes better. Fourth, the amount of release should be less, and the amount of Kudingcha is less concentrated and more resistant to brewing. Although the shade of tea varies from person to person, it is difficult to generalize. But for those who are first exposed to Kudingcha, if you use 2 ml of tea buds with 250 ml of boiling water, you may feel too bitter. In general, a bud-two-three-leaf "cocon brand" Kuding tea buds usually weigh 0.3--0.4g, with 1000ml of boiling water, with the drink. For the first drinker, it doesn't look too light. Even if a few people drink the same pot of tea, they can't enlarge the amount of Kudingcha to brew, but should put one or two at a time until they taste lighter and chew tea buds, the effect is better. The fifth is hot drinks, especially for those with stomach cold, but for those without stomach problems, the cool Kuding tea is sweet and refreshing.

Chengmai Kudingcha quality technical requirements (a) source. Ilex kudingcha C.J.Tseng. (2) Site conditions. The volcanic rocky sandy soil within the protection range has a pH between 4.6 and 4.9 and an organic matter content of ≥1.2%. (3) Cultivation management. 1. Seedling breeding methods: picking branches from fine wild mother trees, and breeding high quality seedlings through cutting propagation. 2. Seedling colonization: planting from January to March or August to September; planting density is no more than 3,330 plants per hectare. 3. Fertilizer management: It is allowed to apply non-polluting organic fertilizer such as sheep manure, cow dung, bean cake, water and fertilizer, microbial fertilizer, airplane grass, straw, etc. It is forbidden to use chemical fertilizer; irrigation water is volcanic rock groundwater. 4. Fresh leaf picking: Every year from January to October in the lunar calendar, the morning dew is dried and the tea is picked. The rain is not picked. The tenderness is required to be within 5 buds of a bud. The initial exhibition, the leaves are intact, and there is no foreign matter or odor. (4) Processing process. Fresh leaves of Kuding tea → sorting → spreading dry → greening → 揉捻 → manual strip shape or machine natural strip shape shaping → drying (water content ≤ 7%) → finished product sorting → quality inspection → packaging → entry Library. (5) Quality characteristics. 1. Sensory features: strips are tight or natural strips, the aroma is clear and long-lasting, the soup is green and yellow, and the taste is bitter and sweet, and it is resistant to brewing. 2 Physical and chemical indicators: total saponin content of Kudingcha ≥18%, total flavonoid content ≥13.1%, tea polyphenol content ≥16%, water extract ≥45%, water insoluble ash ≤1.7%.

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Producers within the scope of protection of Chengmai Kudingcha GI products may submit an application to the Quality and Technical Supervision Bureau of Chengmai County, Hainan Province for the use of “Special Marks for Geographical Indication Products”, which shall be approved by the General Administration of Quality Supervision, Inspection and Quarantine.