Huiming tea is named after the “Huiming Temple” in Zhangmu Mountain, Jingning Dong Autonomous County. According to the “Jingning Yi Autonomous County”, it was recorded in the middle of the Tang Dynasty (847-859) that Jingning had planted tea trees. In the second year of Xiantong (861), Huiming and Shangjian Temple were in Nanquan Mountain (now Huimingsi Village in Hexi Town, the temple was named after the temple, and the temple was named after the temple), and tea trees were planted around the temple. Inserted in the sky, Nanquan column 岫 嶙峋 嶙峋 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、

During the Ming Dynasty Tianshun and Xianhua years (AD 1457—1487), Jingning Huiming Tea was listed as a tribute, passed down from generation to generation, and aged in the tribute; during the Xianfeng Period of the Qing Dynasty (AD 1860), Jingning tea was common, tea It has been very prosperous; in the fourth year of the Republic of China (AD 1915), Huiming Tea won the first prize and the gold medal of the American Panama International Exposition, and the world's top prize. Huiming tea began in Tang, heard in Song, spread in Qing, Yang Yumin (four years of the Republic of China), has been planting history for more than 1,160 years, is an ancient historical tea, has a profound culture. The current Huiming tea is a small and medium-sized tea tree variety selected from local groups, 'Jingbai No.1', 'Jingbai 2' and suitable Huiming tea under the natural ecological conditions within the administrative area of ​​Jingning and Dong Autonomous County. The fresh leaves are made of high-quality green tea made by special processing techniques, and the shape includes two types: curled shape and flat strip shape. The superior and unique natural environment of Jingning County makes Huiming tea higher in amino acid and water extract than other teas, and the unique processing technology makes Huiming tea “green”, rich in flavor and strong in foam resistance. It is a unique quality feature that is sweet and refreshing, rich in orchid and fruit. Huiming tea, tea brewed in Nanquan water, a cup of light, two cups of fresh, three cups of glycol, four cups of rhyme still exist, the taste is strong and lasting, the aftertaste is sweet and sweet, making people feel refreshed and happy, and the taste of the product is endless. Drinking Huiming tea often has the functions of quenching thirst, diuresis, and detoxification.

Huiming tea quality technical requirements (a) varieties. Suitable for the local population of Huiming tea. (2) Site conditions. Within the protected area, the sea is 300 to 1100 meters, yellow mud loam, pH 4.5 to 6.5, soil depth is 0.5 meters or more, and organic matter is 1.5% or more. (3) Cultivation management. 1. Seedling: Seedlings are vegetatively propagated from August to November each year. 2. Colonization: The planting time is from early February to late March and late October to mid-December. The number of seedlings per hectare planted is ≤45,000; the number of seedlings per hectare is ≤60,000. 3. Fertilization: The annual application of organic fertilizer is not less than 2500kg/ha, and the fertilizer is ≤750kg/ha. 4. 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: from late February to the end of May. 2. Picking criteria: tenderness above the buds of the first bud and the second leaf. (5) Processing technology. 1. Spiral Huiming Tea: Spreading → Killing → 捻揉 → Forming → Titian → Finished Product. The thickness of the fresh leaves is less than 2cm, and the shape is made by grasping, rubbing and shaking. The shape of the tea is curled and the water content is 6.0% or less. 2. Flat-shaped Huiming tea: spread → killing → strip → hui pot → Tixiang → finished product. The fresh leaves are spread to a thickness of 2 cm or less. In order to pull, catch, push, press, and rationalize, the tea leaves are straight and flat, with a water content of 6.0% or less. (6) Quality characteristics. 1. Sensory features: (1) Spiral-shaped Huiming tea: The shape of the cable is tight and slightly curved, the color is green and lustrous, the internal aroma is high, the soup is bright, the taste is fresh and sweet, and the bottom of the leaves is bright. (2) Flat-shaped Huiming tea: the shape is flat and straight, the color is green and lustrous, the internal aroma is high, the soup color is bright, the taste is fresh and sweet, and the bottom of the leaves is bright. 2. Physical and chemical indicators: project index moisture (%) ≤ 7.0 water extract (%) ≥ 38 amino acids (%) ≥ 2.5 tea polyphenols (%) ≥ 163. Safety requirements: product safety indicators must meet the national correlation with similar products Provisions.

Apply to：
Producers within the scope of protection of Huiming tea GI products may apply to the Quality and Technical Supervision Bureau of Jingning and Yi Autonomous County of Zhejiang Province for the use of “Special Marks for Geographical Indication Products”, which are subject to the examination by the Quality and Technical Supervision Bureau of Zhejiang Province. The General Administration announced the approval. The legal inspection agency of Huiming Tea is designated by Zhejiang Quality and Technical Supervision Bureau.