Huoshan Huangda Tea, a yellow tea, also known as Daixi Huangda Tea, has been recorded since the Ming Dynasty. Produced in Anhui Huoshan, Jinzhai, Da'an, Yuexi and other places. Ye Da, stalk length, yellow yellow soup, high-resistance, anti-foam, deodorant, deodorant, anti-radiation, refreshing, refreshing and other effects. The finished products are mainly processed through frying tea, initial baking, stacking, baking, etc., and protect agricultural products for national geographical indications.

Huoshan Huangda Tea is a yellow tea, also known as Daixi Yellow Tea. China's geographical indication products (geographical indications of agricultural products). Produced in Huoshan, Jinzhai, Da'an, Yuexi and other places in Anhui Province, it is best to produce in Dahuaping, Shangtu Town, Manshui River and Jinzi County Yanzi River in Huoshan County. The leaves are large, the stalks are long, the yellow and yellow soups are high in scent, and the drink has the effect of eliminating dirt and getting tired. It also has a thick old incense (commonly known as pot musk). This kind of yellow tea is characterized by the shape of large branches and large leaves. Because the large leaves and large leaves of tea are rare, it is usually used as a feature to judge the authenticity of the tea. Huoshan Huangda Tea and Huoshan Yellow Bud have the same root and the same vein. The main production has a long history. In the Ming Dynasty, Xu Cixi's "Tea Shu" described: the world famous mountains, must produce spirit grass. To the north of the Dajiang River, Huoshan County has the most tea, and the famous products are also in the south (fang); both Shanshan people use it. The South said that it can eliminate dirt, greasy, and stagnation. Huoshan Huangya, also known as "bud tea", is one of the famous Chinese teas and belongs to yellow tea. In the Tang Dynasty, Li Wei’s "National History Supplement" listed Huang Bu as one of the 14 tribute teas. Huoshan Huangya was famous in the Tang Dynasty, and was listed as a tribute in the Ming Dynasty. The Qing Dynasty was even more used internally. "Historical Records" said: "Shouchun Mountain has yellow buds, can be boiled and drink, long served the fairy. Six old old Shouchun is also. A sin bud, also known as Shouzhou Huoshan yellow bud. Lu'an State Xiaoyan Spring is the best of the tea.” Huang Dacha was created during the Longqing period of the Ming Dynasty and has a history of more than 400 years. The leaves are large, the stalks are long, the yellow and yellow soups are high in scent, and the drink has the effect of eliminating dirt and getting tired. It also has a thick old incense (commonly known as pot musk). Famous varieties include Huoshan Huangda Tea in Anhui and Dayeqing in Guangdong. Huoshan Huangdacha has a strong stem and leaves, and the leaves are strips. The stems and leaves are connected like a fishing hook. The golden leaves of the stems are brown, the color is oily, the color of the soup is dark yellow, the yellow of the leaves is brown, the taste is thick and alcoholy, and the tenderness is high. Fragrance, Huangda tea products are classified into 3 grades and 6 grades according to their quality. The shape of the large leaves of the big yellow tea is rare in many teas in China, and has become the standard for consumers to judge the quality of Huangda tea.

Huoshan Huangda Tea Quality Technical Requirements I. Variety Local population. Second, the site conditions are ≥400m above sea level, the soil type is yellow brown soil, brown soil, pH value is 5.0 to 6.5, effective soil layer thickness is more than 70cm, and organic matter content is ≥2%. Third, cultivation management Seedling propagation: Asexual reproduction seedlings. 2. 3. Fertilizer management: ≥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. 5. Picking time: from mid to late April to early June. 6. Picking criteria: picking one shoot from three leaves to one shoot and four leaves. Fourth, processing technology and operating specifications 1. Process flow. Killing a glimpse of the first baking - boring yellow - foot drying. 2. The three stages of the split pot, the second pot and the cooked pot. The weight loss rate of fresh leaves is kept at 10% to 15%. The initial drying temperature is about 110-130 °C, and it is dried to 70-80% dry. It has a thorny feel and can be folded. Stuffed yellow The first drying leaves are hot and filled into the tea pot or the ring is stuffy yellow. When the leaf color turns yellow, the aroma can be revealed. Foot bakes are divided into two stages: small fire and old fire. Bake until the water content of the tea is less than 6.0%. V. Quality characteristics 1. Sensory features. The stem is thick, the big stem is big, the leaves are in a strip, the branches and leaves are connected like a fishing hook, the stem leaves are bronzed, the inner quality soup is dark yellow, the bottom of the leaves is yellow, the taste is thick and resistant to foam, and the high-concentration and refreshing caramel fragrance. 2.

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Producers within the scope of production of Huoshan Huangda Tea may apply to the Huoshan County Market Supervision Administration of Anhui Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Anhui Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing organization of Huoshan Huangda Tea is selected by the Anhui Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.