Lu'an Melon Tea is located in the western part of Anhui Province, the northern foot of Dabie Mountain and the east edge. The climate belongs to the transition zone from the northern subtropical to the warm temperate zone. The main producing area is located in the hinterland of Dabie Mountain. The tea gardens are mostly distributed in the range of 300-800 meters above sea level. The vegetation here is rich, the smoke is lingering, the layers are stacked, and the mountains are beautiful.

Technical requirements for quality of Lu'an melon tablets (1) Tea tree varieties. Dushan lobular species and Qitoushan mid-leaf species. (2) Site conditions. The altitude is 300 to 800 meters, the soil type is yellow brown soil, the soil layer thickness is more than 70 cm, the pH value is 5 to 6.5, and the organic matter content is more than 1.5%. (3) Cultivation management. 1. Preparation: Flat-ground deep trench trough, 5 to 15 degree gentle slope according to the contour line deep trench trough, 15 to 25 degrees of hillside land reclamation is the contour level deep trench trough. 2. Tea planting: planting method planting (transplanting) time planting density tea seed live broadcast method from December to March of the next 450-600 kg/ha tea seedling transplanting method from December to March of the next year 45000-75000 plants/ha 3. Stereo-trimming: For the first time, when the young seedlings are 25 cm high, they are trimmed 20 cm from the ground; the second time, the seedlings are up to 40 cm, and the original cuts are raised by 15 cm; the third time, after one year, the cuts are increased by 10 To 15 cm; to molding, light trimming every autumn 4. Tea garden fertilization: tea garden fertilization is mainly based on organic fertilizer, adult tea gardens apply fertilizer from September to October, about 7500 kg per hectare of farmyard manure, or application of stacked vegetables The cake is about 3,000 kg. Topdressing is carried out in the spring, and 2,500 kg of cooked rapeseed cake per hectare is applied. 5. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Picking. 1. Flap: In the first ten days of April, the leaves are slightly flattened, and one bud is 2 to 3 leaves, and no rain leaves or dew leaves are used. After the recovery, the plate is removed, the stem and the bud are removed, and two pieces and three pieces are placed separately. 2. Picking up: In the first half of April, the leaves are slightly flattened. On the new shoots of the tea tree, the leaves of the buds are taken directly, and the leaves of the same size are taken. The leaves of the rain and the leaves of the dew are not collected. (5) Processing process. Fresh leaves → cool down → raw pots to kill → cooked pots type → hair fire → picking pieces → small fires → old fire → barrels 1. Cooling: the blades after picking or leaving the branches should be cool in time, the time is greater than 3 hours, thickness less than 3 cm. 2. Raw pot simmering: The pan temperature starts from 110 ° C to 120 ° C, the leaf dosage is less than 100 g, and the pan is sautéed for 1 to 2 minutes. 3. Cooked pot type: pot temperature 90 ° C to 100 ° C, use the handle to fry and shoot, forming a melon shape, the water content can not exceed 35% when the pot. 4. Fire: Bamboo drying cage, charcoal fire drying, drying basket temperature of about 100 °C, 1.5 kg per cage, flipping once every 2 to 3 minutes, drying about 70% dry. 5. Picking up the pieces: After the cool fire tea is cool, pick up the old pieces, yellow leaves, coke leaves, and impurities. 6. Small fire: The temperature of the drying cage is 110 °C to 120 °C, the amount of dried leaves is 4 kg, dried to 80% dry, parked for 3 to 7 days, and the old fire is started. 7. Old fire: Charcoal should be packed tightly, burn well, burn well, use a large drying cage for the drying cage, and the temperature of the baking top is 160 ° C to 180 ° C. Each cage is about 6 kg of dried tea, and it is turned every 2 to 3 seconds. 2 to 3 ovens can be baked in turn, and each cage should be baked 120 to 160 times until the leaves are white frosted. 8. Filling the barrel: After the end of the old fire, the barrel is heated and sealed tightly and placed in a warehouse for storage at a low temperature. (6) Quality characteristics. 1. Sensory characteristics: appearance, endogenous fresh leaves, dry tea, color, tenderness, clarity, aroma, taste, soup, color, leaf, special, one leaf, slightly flattened, melon-shaped, flat, uniform, green, frost, good, no floating leaves, fragrant, high, long, floral, fresh, sweet, sweet, clear, crystal Bright and tender green fresh and even special two leaves slightly flattened melon shape uniform treasure green cream good no floating leaves fragrance long lasting tender fresh fresh and mellow clear bright green fresh leaves a flat melon shape even green color frost no float leaves fresh Alcohol yellow green bright yellow green even two leaves flat melon shape more uniform color green cream is tenderer slightly slightly floating leaves pure fresh yellow green bright yellow green still level three leaves flat melon seeds color green still tender slightly floating leaves pure fresh alcohol Yellow green is still bright yellow green is still leveling 2. Physical and chemical indicators: project index% water ≤ 6.0 powder ≤ 0.5 total ash ≤ 6.5 water extract ≥ 38 crude fiber ≤ 143. Safety requirements: product safety indicators must comply with the state's relevant regulations for similar products.

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The producers within the scope of protection of the geographical indication products of Lu'an Guapian may submit an application to the Quality and Technical Supervision Bureau of Lu'an City, Anhui Province for the use of the “Special Mark for Geographical Indication Products”, which shall be approved by the General Administration of Quality Supervision, Inspection and Quarantine.