Yutan Cui Bu is produced in Meitan County, Zunyi City, Guizhou Province. The shape of the cypress bud is flat and smooth, resembling a sunflower, with a lush green color and no burying; the aroma is mellow, the fragrance is pleasing, the soup is clear and bright, the taste is mellow and fresh, the aftertaste is sweet and long-lasting, and the leaves are fresh and bright.

The tea has a long history. In the Tang Dynasty, Lu Yu was the first tea monograph in the world, "Tea Classics", and there was a discussion about the tea taste, and the tea taste was very beautiful. In the Song Dynasty, there were records of tea as a tribute. The Tancheng Cui Bu set history of the Mahayana, after 5 years of the DPRK, is a tribute tea, for the royal family. For the tribute to handed down the world, after the dynasty changed, the ups and downs, experienced all the vicissitudes of life, hidden in the folk for decades, but the people of the Tantan tea have been eager to give up. By 1940, the "Central Experimental Tea Farm" of the Republic of China moved west to the lake, and more than 40 domestic tea experts including Zhang Tianfu, Li Lianbiao, Zhu Yuanlin, Zeng Zengpei and Liu Yuzhi integrated the West Lake Longjing process into it, and its quality was comparable. After continuous improvement of quality, through the continuous innovation of Mintan Longjing - Qijiang tea - Qijiang Cui tablets - Qi Tan Cui Bu, has become the representative of today's flat tea. In the previous tea competition, it won the title of “Chinese Famous Tea” and 28 national gold medals. The famous scholars, Zhu Kezhen and Su Buqing, praised the tea in the “Taijing”. Yutan Cui Bu uses a national tea tree variety - Yu Tan Mocha. It takes 5 years from planting to harvesting; only 2 kg per acre of lotus roots; about 65,000 buds per kilogram, that is, about 200 buds per cup; in the first 10 days of Qingming, from 6 am to 10 pm Lianxin single bud or one bud and one leaf initial exhibition, each kilogram of finished tea needs 5 kilograms of tea leaves, the bud leaves must be graded and placed in a ventilated and cool place, the thickness of the distribution is 1-1.2 kg per square meter, and the water loss is 8 %about. Only picking time is 5 days and 20 hours per person; 21 hours, 24 courses, 98 procedures, and a cup of tea. Its quality characteristics are: flat and smooth shape, shaped like sunflower seeds, green color, buried without revealing; aroma and mellow, clear and pleasing, the soup is clear and bright, the taste is mellow and fresh, the aftertaste is sweet and lasting, and the bottom of the leaves is bright and vivid. It can be described as "color green, fragrant, beautiful, sweet", which is called tea boutique. The technique of simmering in the saplings of the cypress is not only the method of frying the West Lake Longjing tea, but also its unique features. The main processes are divided into five processes: killing, cooling, frying, cooling, and pot. Use both hands in the electric wok. The main methods are shaking, belting, tying, buckle, extension, grasping, pulling, pushing, grinding and pressing ten kinds. All kinds of techniques are flexible and change depending on the age of fresh leaves and high water content.

Technical requirements for quality of 湄 翠 翠 翠 I. Protection name 湄 翠 翠 翠 II. Protection scope The administrative areas of Meitan County, Fenggang County, Yuqing County, Zhengan County, Daozhen County and Wuchuan County of Zunyi City, Guizhou Province. Third, the quality and technical requirements (a) Variety is suitable for processing the small and medium leaf tea varieties of the 湄 翠 翠. (2) Site conditions The altitude of the production area is 700m~1600m, the soil type is yellow soil or yellow brown soil, the soil pH is 4.5～6.5, the soil organic matter content is ≥1.0%, and the soil layer thickness is ≥50cm. (3) Cultivation management 1. Breeding: Adopting short-stem cutting and breeding technology. 2. 2. 3. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Picking young shoots from the end of February to the end of April each year to pick a single bud to one bud and one leaf. (5) Processing 1. Process flow: greening → greening → striping → shaping → taking off → fragrant. 2. Process requirements: (1) Azure: The thickness of fresh leaves is 8-15 cm, and the time is 4-10 h. After the greening, the leaf color turns from bright green to dark green, and the fragrance is revealed. (2) Killing: temperature 180 ~ 200 ° C, time 8 ~ 10min. The tea leaf is revealed and the tea is flat; (3) The strip: temperature 80-120 ° C, time 2 to 3 min, the leaf strip is straight, the color is green, and the temperature is 4 to 5 percent; (4) Plastic surgery: temperature 80 ~ 110 ° C, until the leaf color is yellow-green, the tea is flat and straight, the aroma is revealed, the water content can be 15 ~ 20%. (5) Take off: temperature 60 ~ 80 ° C, time 30 ~ 50 min, to tea water content of 9 ~ 11%, the shape is flat and straight. (6) Titian: the temperature is between 120 and 150 ° C, the time is 4 to 12 min, until the tea strip is flat and straight, the yellow and green is moist, the aroma is revealed, and the tea is pressed into a powder, and the water content is ≤ 5.5%. (6) Quality characteristics 1. Sensory characteristics: flat and even shape, yellow-green color; bright yellow-green soup; long-lasting aroma; good taste; fresh yellow at the bottom of the leaf. 2. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of the production area of ​​Meitan Cuiye may submit an application to the Zunyi City Quality and Technical Supervision Bureau for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Guizhou Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The inspection organization of Mintan Cuiyan is selected by the Guizhou Provincial Bureau of Quality and Technical Supervision in the inspection institutions that meet the qualification requirements.