"Longchi Xiangjian (Longchijian Tea)" has a long history and culture, and its regional characteristics are deep and deep. It is shaped like a spear. The soup is yellow-green and bright, the fragrance is high and fragrant, the aroma is elegant, the taste is mellow, and the leaf bottom is well-defined. .

The production tea garden is located in the lush vegetation, fertile soil, and the springs of the river, surrounded by clouds all year round, around 400 meters above sea level, around the Longjian Mountain near the Longjian Mountain. “Longchi Xiangjian Tea” was produced in the shallow mountainous area of ​​Longchi Jianshan and surrounding areas in Qinghe Township, Huaining County. Its production began in the Song Dynasty and has been inherited for nearly 700 years. Longchi Xiangjian Tea is a treasure in Huaining County Green Tea. According to the "Wai Ning County" in the four years of the Republic of China (1915), "Longchijian, the products are absolutely successful, and the production of new silkworms before and after the Qingming period is like a new silkworm. The spring is not under the roof." The ancient Yangtze River has been circulated throughout the ages. The saying that the heart is water, the tea on the top of the mountain, is enough to show its superior quality.

Longchi Xiangjian (Longchijiancha) Quality Technical Requirements I. Variety: The local traditional tea tree variety suitable for Longchi Xiangjian (Longchijian Tea). Second, site conditions: altitude ≥ 200m, soil type is red soil, yellow red soil, yellow brown soil, soil thickness ≥ 1m, organic matter content ≥ 1.0%, PH value is 5.5-6.0. Third, cultivation management: 1. Nursery: using asexual reproduction. 2. Planting: planting density ≤50000 plants/ha 3. Fertilization: ≥3000kg per hectare of cake, or ≥30000kg of decomposed farmyard manure. Fourth, picking: picking time: from the end of March to the beginning of April. Picking criteria: one bud and one leaf and one bud two leaves initial exhibition. V. Processing process: (1) Process flow: Fresh leaves are cooled down → greened → sliver (formed) → cool down → dry (bright dry). (2) Process requirements: 1. Fresh leaves are cool: the cooling thickness is ≤5cm, the leaf color is dark green, and the leaves are soft and moderate. 2. Killing: Temperature 180 ° C -200 ° C, stir fry until the leaves darken. 3. Rule and shape: Hand-made in the middle and late stages of the process, the leaves are slightly darker and can be shaped into a shape, the pot temperature is 80 ° C to 50 ° C. The mechanical strip is shaped, the temperature of the machine is 150oC, and the leaves are released, and the stripping time is 2.5-3 minutes. After the strip is cooled, it will be cooled for 0.5-1 hours, and then it will be shaped. The shape temperature is controlled at 120oC, and the pressure is set for 1-2 minutes. 4. Drying (drying): The initial baking temperature is 80 ° C. After drying, it is allowed to cool for 1 hour, then re-bake, the temperature is kept at 60 ° C, and dried to the foot, the water content is ≤ 5%. Sixth, the quality characteristics: 1. Sensory characteristics: Longchi Xiangjian (Longchijian tea) shaped like a spear, soup color yellow-green bright, fragrant and high-yellow, sweet and elegant, tastes mellow; leaf bottom even green. 2. Physical and chemical indicators: water extracts ≥ 38.0%. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the production area of ​​Longchi Xiangjian (Longchijiancha) may apply to the Huaining County Market Supervision Administration 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 and Inspection. Announced after approval. The testing organization of Longchi Xiangjian (Longchijian Tea) is selected by the Anhui Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.