Pujiang tongue is processed with tea tree tender tea, and its new hair bud shape is like the bird's tongue, very small, called the tongue. Because of its "color, fragrant, mellow, and beautiful", this kind of tea has high quality and high flavor. He won the first prize of “China Tea Cup” for three consecutive years and was selected as “Top 100 National Public Agricultural Brand Values”. Pujiang is also known as the “Hometown of Chinese Green Tea”.

Pujiang is a famous green tea. The bud head is strong and solid, the bud is flat and smooth, and the granules are heavy. The sound of the tea that can be smelled in the utensils is sweet, the scent is sweet, the soup is green and bright, and it is rich in amino acids, vitamins and minerals. Drinking radiation, anti-cancer and anti-cancer, is an indispensable tea treasure. Geographical advantages The climate characteristics of Pujiang are: perennial climate is mild (annual average temperature is 16.4 °C, annual temperature is above 5 °C, 5119 °C, frost-free period is 302 days), sunshine is less (≤1122 hours), rainfall is abundant (annual precipitation is 1280 mm), shallow hills ( At an altitude of 550-630 meters, the effective temperature in early spring is high. This unique natural environment has made Pujiang the most suitable production area for the famous “early city famous tea” in the country. At the same time, it has also established the quality characteristics and commodity advantages of “Pujiang Tongue”. “Mengding Famous Tea”, “Longjing” and “Biluochun” are 10-15 days and 20-35 days in the morning. Pujiang soil is suitable for tea, mainly yellow-purple soil, water-preserving and ventilating, good soil structure, rich in minerals, suitable pH (pH=4.5-6.5), humus layer up to 15 cm, cultivated layer organic matter content ≥15g/kg The effective nitrogen content is ≥120 mg/kg, the effective potassium content is ≥100mg/kg, the effective phosphorus content is ≥20mg/kg, and the trace elements such as magnesium and zinc are abundant. The above good soil conditions have laid a good quality for fresh tea leaves with strong tenderness and rich aroma. It has played a decisive role in the formation of unique qualities such as the high aroma of Pujiang's tongue, the bright green color of the soup, and the mellow taste. The atmospheric environment quality of Pujiang is better than the national level II standard. The tea garden is far away from the city and has no pollution. The landscape features of tea gardens are shallow hills and low mountains, with a forest coverage rate of 49.16% and superior ecological conditions. The geographical difference of Pujiang is obvious, and the forest tea alternates, forming an “ecological barrier” to pests and diseases. The concentrated concentration of tea gardens and convenient transportation are conducive to the biological control, green cultivation and unified management of tea gardens, ensuring the quality and safety of Pujiang fins from the source. Historical development Pujiang was founded in 554 AD. It was under the jurisdiction of ancient times. It has a long history of producing tea. It was recorded in the history of the Han and Jin Dynasties. Among them, the "Tail Tong" tea was famous all over the Tang Dynasty more than a thousand years ago. According to Lu Yu (AD 733-804), the "Tea Classics" records: "Linyi number of tea, there are fire, fire, green, yellow buds, etc.". “Linyi number” refers to Linyi (now Miyagi City), Pujiang, Datun and other counties under the jurisdiction of Linyi County. "Pre-fire" tea refers to the tender buds that were picked before the two-day cold food festival (no fire). The new hair buds are shaped like a bird's tongue, very small, called a tongue. "Pujiang Tongue" is named after this. According to records, Pujiang's tongues began to tribute as early as the Song Dynasty, mainly produced in Baihe Temple and Datangpu. ("Bahu Culture" 329 pages) (Baihe Temple is located in the north of this county, Datangpu is now Datang Town). According to legend, the Southern Song Dynasty scholar Wei Weng entered the DPRK as an official and loved Pujiang tea. After that, Pujiang was chosen as a tribute tea. . His book "Chuzhou Xianchai" was later included in the "Chinese Tea Classic", especially praised Pujiang tea, the modern Pujiang tongue is also the best in the Jiazhu green tea garden 318 Pujiang tongue. The "Pujiang Old Records" compiled during Qianlong's reign, recorded in Pu's production articles, Pujiang produced Pujiang tongue, which wrote "Pujiang tongue, spring tea buds like a tongue". In the Qing Dynasty, the production and sales of Pujiang's tongues were booming and the quality was improved. According to records, “Pujiang Pi is adjacent to Mengding and the southeastern mountain teas are also produced”. It is harvested in spring: the tongue is commonly known as the fine-tipped tip, the taste is very fine, the taste is sweet, and the fried is like the blue milk (Guangxu "Pujiang County Local History"). During the Republic of China, there were 34 tea factories producing “Pujiang gulls”, including 17 in Chenjiaying (now Chengjia Town), 13 in Datang, 3 in Shou’an, and 1 in West. After the founding of New China, Pujiang tea industry has been restored and developed. Especially after the reform and opening up, the demand for famous tea market has expanded. Pujiang’s production and sales have become more prosperous, and it has become a famous tea in Sichuan. In the 21st century, “Pujiang Tongue” has been cleaned. The assembly line, large-scale production, more stable quality, and further expansion of the market have become the iconic products of Sichuan famous tea. It can be seen that Pujiang has a long history and originated in the Tang Dynasty. It was tribute to the Song Dynasty and flourished in the Ming and Qing Dynasties. It was popularized in modern times and developed in the contemporary era. There are strict requirements for picking standard Pujiang tongue materials. The picking time must be spring tea buds from February to April every year; the tea tree variety must be medium and small leaf tea trees; the picking standard must be single bud, and the requirement is “nine not harvested”, ie: rainy days. No mining, thin and not mining, single buds are not taken, wind injury is not taken, insects are not taken, open buds are not taken, hollow buds are not taken, diseased buds are not taken, too long and short buds are not taken; tea buds must be handed over the same day To the tea factory, the storage and transportation process is ventilated and ventilated, and it cannot be heated. The traditional method of making Pujiang tongue is handmade, and the process is complicated. With the expansion of production scale, on the basis of inheriting the traditional technology, technological innovation and process optimization are carried out, and the mechanized processing of some processes is gradually explored. The unique processing technology combined with mechanical processing and manual operation of key processes has greatly improved production efficiency and more stable quality. At the same time, it inherits the manual fragrant technique and manual refining technology to ensure its unique quality characteristics.

Pujiang tongue quality technical requirements (a) tea tree varieties. Medium and small leaf clones such as Fuxuan No.9 and Mingshan Baihao (131) were selected. (2) Site conditions. The protected area is 550m to 630m above sea level, the soil pH is between 4.5 and 6.5, the effective soil layer is greater than 60cm, the organic matter content in the 0cm to 45cm soil layer is ≥1.0%, and the groundwater level is above 100cm. (3) Cultivation management. 1. Nursery: The tea seedlings are vegetatively propagated and cut into seedlings. The seedlings were selected from 1 well-aged tea seedlings with strong growth and normal roots. 2. Planting specifications: double-row planting, ≤7000 plants per 667m2 (mu). 3. Tea tree pruning: The newly built young tea garden adopts three stereotypes and pruning. The tea garden is put into production and adopts methods such as light and deep pruning and table shovel to cultivate optimized canopy and rejuvenate the tree. 4. Fertilization in tea garden: mainly based on organic fertilizer, the base fertilizer is ≥300 kg per 667 m2 (mu) per year; the topdressing is not less than 3 times per year, ≥100 kg per 667 m2 (mu). 5. Pest control: a combination of physical control, biological control and chemical control, with emphasis on physical control and biological control. It is strictly forbidden to use highly toxic and highly residual pesticides. 6. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Picking requirements. 1. Picking time: Every spring, when about 5% of the bud head scales in the tea garden are unfolded, they can be picked for gardening. It is finished when picking up the rain. 2. Picking criteria: fresh single buds. 3. Picking method: manual extraction. 4. Picking requirements: no rain, dew, buds, purple buds, pests and buds, no fish leaves, scales. (5) Processing technology. 1. Process: Spreading→killing→cooling→rations→cooling→ artificial glow pot→cooling→artificial incense→cooling→refining plastics→packing into storage. 2. Process requirements: (1) Spreading: The thickness of the booth is 3 to 5 cm, and the booth time is 4 to 8 hours. (2) Killing: The killing temperature is 100 ° C to 120 ° C, the killing time is 1 to 2 minutes, and the water content of the green leaves is preferably 60% to 65%. (3) Cooling: The thin booth is naturally cooled or blasted to cool. (4) The shape of the strip: the pot temperature is 90 ° C to 110 ° C, and the shape of the strip is until the water content of the tea is 12% to 15%. (5) artificial glow pot: pot temperature 80 ° C to 90 ° C, combined with grasping, grinding, waving, belt, shaking, etc., when the tea moisture drops to 7% to 8%, the pot is cool. (6) Artificial incense: The pot temperature is 100 °C to 110 °C, hand-fired until the tea leaves are emerald green, and the hand-picked tea leaves can be taken out and cooled. (6) Quality characteristics. 1. Sensory features: the head is even, the shape is flat and straight, the shape is like the tongue of the bird, the color is green and lush; the aroma is high and the fragrance is bright, the soup is yellow and green, the taste is mellow and fresh, and the leaves are green and even. 2. Physical and chemical characteristics: water ≤7.0%, total ash content ≤6.0%, water extract ≥35.0%. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of Pujiang's GI trademark products may submit an application to the Quality and Technical Supervision Bureau of Pujiang County of Sichuan 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.