Emeishan tea is mainly produced in Leshan City, Sichuan Province. Emeishan tea has a long history, its flat and straight, green and oily, fragrant and long-lasting, fresh and mellow, is a quality product in tea. Emeishan's unique natural environment and unique tea resources and long-standing religious culture have formed a wide variety of high-quality tea production and tea culture. In particular, its Buddhist tea culture has a long history and far-reaching influence.

Emeishan tea belongs to green tea. Its discovery, planting, utilization and tasting originated earlier in Emei Mountain. It has a long history of tea culture and formed its own unique planting and processing technology. Its distinctive feature is “flat straight, green and lustrous”. The fragrance is high and long, and the fresh and mellow is cool." Due to the unique natural environment of Emeishan and the unique tea resources and long-standing religious culture, it has formed a wide variety of high-quality tea production and tea culture. In particular, its Buddhist tea culture has a long history and far-reaching influence. Religious Tea Culture The history of Emei Mountain Tea began with the farming culture of the ancestors of the Emei area more than 1,000 years ago. It began with the founder of the ancient Chinese original Taoism, which was the first to enter the Emei Mountain practice in the Western Zhou Dynasty. Such as Mr. Wang Gu, Wang Chu, Chu State hermit Lu Tong. In the era of Emperor Wu of the Han Dynasty in 135 BC, the tea baked by the Taoist monks in the mountains was quite famous. The Emperor Wen of the Han Dynasty sent to the mountains to worship. In the Sui and Tang Dynasties, the Taoist and Buddhist temples have been cultivated and treated for more than a thousand years (the picking, processing, roasting, storage; tea, instrument, and tribute court) activities have become a ceremony. In the past hundreds of years, the courts, the bureaucrats, the officials, the temples, the pilgrims, and the literati of the dynasties have come to Mount Emei. As a prelude to the temple etiquette, the tea drinking habit has become an indispensable ritual activity for both the mountain and the Buddha. The connotation of tea, tea, tea, tea, tea, and tea is gradually formed; mountain wind, Lin Tao, and water are all born into the fairy mountain tea rhyme. Taoist temples and monasteries in the temples have their own opinions on tea and have been rumored from generation to generation. The humanistic connotation of Tao, Buddhism and Confucianism has gradually grown and enriched, which greatly enriched the tea culture connotation in the development of Emei Mountain Tea History. As a result, there have been many tea poems and articles that praised and praised Emeishan tea: “The wind pushes the pine forest, the tea cooks the ancient snow”, “the blue and white flowers, the 峨 鬼 鬼 谷 宝 宝 掌 掌 掌 掌 掌 掌 掌 掌 掌 掌 掌 掌 掌 掌The same day and the moon; five thousand herbs, sheltered Xianshan Jiamu Yang Cheng Shang Cang Enze to do the Yaocao fragrance baked into snow buds" "Qingmingchun before the grassland, Emeishan Cui a scent" ... Emeishan Taoist and Buddhism baked tea Never as a trade deal, donor pilgrims drink, Taoist temples, temples never charge tea. Both are regarded as ceremonies by the Tao and Buddhism. There are Yunyou 僧 他 他 他 他 他 或 或 或 或 或 或 或 或 或 或 或 或 或 或 或 或 或 或 或 或 或 或 或 或 或 或 或 或 或 或 或 或 或 或Emeishan Buddha Tea Emeishan Buddha Tea occupies a very important position in the development of Emeishan tea culture and Emeishan tea culture, with a history of more than 1900 years. In the form of Emeishan Buddha tea, there are many temples engaged in tea production. The size of the tea garden is large, and the annual output accounts for more than 90% of the total tea production. Second, the temples develop tea production according to local conditions, due to water and soil, altitude, vegetation. The difference in conditions, the quality of tea forms different characteristics, there are subtle differences in soup, color, taste, and type, and also form their own characteristics; third, in the tea processing technology, formed their own methods; fourth is through the cloud tour Participated in the school and introduced the technology of roasting tea in other places. In the Ming Dynasty, the black water temple tea pot was adapted to local conditions, and the baking was successfully “Emei White Bud”. Because the tea plant on the Heishuisi rock is affected by the small regional climate, the tea produced has the characteristics of “two years white and one year green”, so it is named “Emei white bud”. At the same time, the "Emei Snow Bud" green tea is different in the tea garden, and the area is different. The Buddha tea is also popular in the "Five Peaks Snow Bud", such as: "Tianchi Peak Snow Bud", "Jingyuefeng Snow Bud" ", "White Rock Peak Snow Bud", "Black Water Peak Snow Bud", "Baozhangfeng Snow Bud". In the meantime, "Black Water Peak Snow Bud" and "Baozhangfeng Snow Bud" are especially precious. In the development of Emeishan Buddha Tea, a unique cultural identity is formed from the spiritual concept of tea to the specific tea activities. In the view of Buddhism, Emei Mountain Tea is a gift from the Buddha. It is a gift of the Puxian Bodhisattva in Xishan and its role as the Dafa Dojo. It is a gift to the Buddhist disciples. At the same time, it has the curative effect of dying, suffocating, and prolonging life. It also has the spirit of clear-mindedness, wisdom and roots, and the spiritual intention and the bodhicitta. "Jade hand is slim, Zen heart is pure, sincere, and used for Buddha." Buddhism tea chapter system 1. The tea activities in Buddhism in the mountains are filled with the spirit of Zen. Every year when the spring tea is opened, the tea pots must be bathed and cleaned. In the process of tea picking and tea making, the Amitabha should be silenced to show respect and devotion. The first new tea of ​​the year must first worship the Buddha and the Puxian. Second, the Buddha tea tea art is a ceremony of ceremony. There is a difference in the taste of the temple, and the tea art field is very particular. Generally, pilgrims drink, and the clerk who is responsible for the reception in the temple leads to the guest house to see the tea, and is worshipped by the tea buds. Receiving the sacred pilgrims, or the famous literati, the temple supporters, and the dignitaries, introduce the abbot room or host the room, and enjoy the fine tea and precious tea sets. The pilgrimage group with a large number of receptions, the tea ceremony should be arranged in the temple, and the tea should be greeted by the Buddha. The specific ceremony is that the main tea ceremony should be set with tea, tea, copper basin, spring water, tea, and tea. Two teas are served. At the beginning of etiquette, the temples on both sides of the temple meditation on the futon, the mouth of the Amitabha, supplemented by the temple wooden fish and other instruments, Fanyin soup, Zen is pervasive. The guest is placed in the next case, and the tea is ceremonially ceremonially meditation, or the tea is swearing. When the main tea is brewed with tea, the tea will be served by the tea stalks that are supported by both sides, and they will be worshipped in the scent of the scented drink before the show case. Everything is about half an hour. Emeishan Buddha Tea is the top grade of “Emei Snow Bud”. From the Tang Dynasty to the late Qing Dynasty, it is a tribute, and it is tribute to the court every year. Especially in the 267 years of the Ming Dynasty, the number of tributes was the largest.

Emeishan tea quality technical requirements (1) variety requirements. Varieties should be adapted to the local soil and climatic conditions, with good resistance, and approved by the provincial and above variety certification committee or regional trials suitable for Sichuan small leaf species, Fuding Dabai tea, Mingshan Baihao 131 and other varieties. (2) Site conditions. The altitude is 500m to 1500m, the soil type is yellow soil, yellow brown soil, purple soil, the soil pH is 4.5 to 6.5, the effective soil layer is not less than 50cm, and the organic matter content is more than 1.5%. (3) Cultivation management. 1. Seedlings: use cloned seedlings. 2. Planting: Planting time is every spring and autumn. The planting density is ≤7000 per 666.7 m2. 3. Fertilization: The base fertilizer is mainly organic fertilizer, and the commercial organic fertilizer is ≥200kg per 666.7m2, or the composted farmer fertilizer is ≥1000kg. 4. Pest control: Adopt green prevention and control technology measures. 5. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Fresh leaves are picked. 1. Picking time: The picking period is from the beginning of February to the end of May each year. 2. Picking requirements: fresh leaves without disease leaves, purple leaves, fish leaves and red leaves. (1) Special grade: whole bud ≥90%, one bud and one leaf initial exhibition ≤10%, one bud and one leaf bud are longer than leaves or bud leaves, the size is uniform, the color is green and bright, thick and full, uniform and complete, not allowed Ti. (2) Level 1: One bud and one leaf initial exhibition ≥70%, one bud and two leaves initial exhibition ≤30%, bud leaves are well-proportioned, the size is basically the same, the color is bright green, and the bud leaves are intact. (3) Level 2: one bud two leaves ≥ 90%, one bud three leaves ≤ 10%, the color is bright green. (5) Processing technology. Fresh leaves → agitation → greening → cool down → strips → shape → incense → quantitative packing into the warehouse. (1) Avalanche: The thickness of the apricot is 5cm to 15cm, and the ablation time is 4h to 8h. (2) Killing: adopting the methods of roller killing, steaming heat and hand-killing, etc.: 1 roller machine kills the temperature inside the cylinder to 120 °C to cast leaves, killing time 1min to 1.5 min, water content 55% to 60%; 2 steaming Heat killing: steaming heat reaches 130 ° C to 150 ° C to cast leaves, time is 1 min to 1.5 min, water content 60% to 65%; 3 manual killing: when the pot temperature reaches 130 ° C to cast leaves, the amount of leaves is 200g to 300g, The killing time is 4 min to 6 min, and the water content is 55% to 60%. (3) The strip is: the strip is tight and straight. (4) Shape: When the water content is 40% to 50%, the effect is flat, flat and straight. (5) Titian: When the water content is 50% to 60%, it is flat, flat, straight and slippery, and the controlled water content is within 5.5%. (6) Quality characteristics. 1. Sensory features: flat and straight, green and oily, fragrant and long-lasting, fresh and mellow. The level requires the shape of the inner quality of the rope, the wholeness of the net, the color, the aroma, the taste, the soup, the color of the leaf, the special stage, the bud head is full and full, flat and smooth, straight and complete, even and pure, green, oily, fragrant, high-fresh, fresh, sweet, green, bright, green, bright, flat, smooth, Straight and complete, even, clear, yellow, green, fragrant, high-fresh, fresh, alcohol, sweet, yellow, green, bright, yellow, green, bright, second-order, flat, straight, straight, complete, uniform, clear, yellow, green, lighter, fragrant, higher, long, alcohol, yellow, green, brighter, yellow, green, brighter, 2. 2 Physical and chemical indicators: Item index Amino acid (mass fraction) /% ≥3.0 tea polyphenols (mass fraction) /% ≥17.0 caffeine (mass fraction) /% 2.5 to 5.0 water extract (mass fraction) /% ≥36.0 3. Safety Requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of Emeishan tea GI products may submit an application to the Quality and Technical Supervision Bureau of Leshan City, Sichuan Province for the use of “Special Marks for Geographical Indication Products”, which shall be approved by the Sichuan Quality and Technical Supervision Bureau and approved by the AQSIQ. . The legal inspection agency of Emeishan Tea is designated by the Sichuan Quality and Technical Supervision Bureau.