The Qingchi tribute tea should be traced back to the Western Han Dynasty Emperor Yuanguang five years (130 BC). Zhonglang will send Tang Meng to the subordinates and the tens of thousands of people to the Yelang to persuade the Yelang Houduo to implement the county system. The team departed from Qifuguan (now in Hejiang, Sichuan) and arrived at the Chiyi County of Chiwei County along the Chishui River. Nowadays, the Qingchi area of ​​the county has tasted the “God Soup” of the indigenous people, leaving an unforgettable impression. . During the meeting, I bought the local "tea, honey, dipping sauce" and so on. After returning to Beijing, I tribute to the Emperor Wu of the Han Dynasty as a "party".

Qingchi belonged to the luxury land of the Yongning Dai people in Sichuan before the Qing Emperor Qianlong's first year. Qingchi tea is a special product of the luxury department. In the 16th year of Ming Hongwu (1383), Mrs. Luxurious tribute to the "Three Greens hoardings" (with palm-shaped bags containing tea, jackets and bamboo baskets, all of which are materials of evergreens, so the packaging can be guaranteed, so Said), Ming Taizu Zhu Yuanzhang Long Yan Da Yue, known as "Qingshuitang Lingcha". Later generations have poetry and admiration: "The northern part of the Sichuan Province, the Thunder Pond, the bathing day will be extravagant. The Emperor marvels at the spirit tea show, and the stunner is out of the ghost." Qingchi tribute tea has produced "night" with the development of history. "Langcha" ("fang" of Tang Meng's tribute during the Hanwu Emperor's period) and "Qingshuitang Lingcha" (the "hoarding" of the fragrant tribute of the Ming Hongwu period) belong to the high-quality "Pole Tea" series. The original pure natural folk unique craftsmanship is processed and processed, and tea, tea, and tea are coexisting. Now belongs to Qingchi green tea series, it is the original ecological and traditional popular tea, and is the originator of Qingchi tribute tea. Green tea is suitable for soaking and canning. The soup is orange and yellow, and the sweetness is sweet and fragrant. The fragrance is overflowing and the taste is long. It has the effect of quenching thirst and refreshing the name. "Maojian" series. Originated from the 18th year of Qing Jiaqing (1813), Qingchi student Anshun Fuding County Confucianism Zhengtang, Zuo Li used "West Lake Longjing" as a sample to produce the "new Maojian". Picking one bud and two leaves or one bud and three leaves, drying the water vapor, using charcoal as fuel, using casserole as a heat device, adjusting Wenwu fire, using four steps of killing, simmering, simmering, and frying. The finished tea shape is like rice grain, which has milli, curly and fish hooks; the shape is green and lustrous, the bottom of the leaf is yellowish green; the soup is yellow-green and translucent, the fragrance is pure, the flavor is mellow, refreshing and comfortable, and the sweetness is sweet. Character is second only to Cui. "Maofeng" series. The production method is the same as the “Maojian”. The similarities and differences are not mentioned. The product is shaped like a hairy tip. Character is second only to the tip of the hair. "Cui Tablet" series. It is made by picking a single shoot, and the process is similar to that of the tip of the hair. The finished product is shaped like a melon seed, flat as jadeite, and the body is thick and high in quality; The tea soup is light green, crystal clear, fragrant, and fragrant after drinking. It is the top grade in Qingchi tribute tea. With the construction of the Jinsha Gongcha High-efficiency Agricultural Demonstration Park, one of the 100 modern high-efficiency agricultural demonstration parks in Guizhou Province, settled in Qingchi, the Qingchi tea industry ushered in the spring of development. A total of 15,000 mu of tea bases have been built in the town, of which 8500 mu of tea gardens have reached a prolific period, and 5,500 mu have been certified organically. By 2015, the area of ​​tea seedlings will reach 20,000 mu.

Technical requirements for quality of Qingchi tea I. Protection name Qingchi tea II. Protection scope Administrative area of ​​Qingchi Town, Jinsha County, Bijie City, Guizhou Province. Third, the quality and technical requirements (A) within the scope of variety protection is suitable for processing the local population of Qingchi tea. (II) Site conditions The altitude of the area is 800m to 1500m, the soil type is yellow soil or yellow brown soil, the soil pH is 4.5 to 6.5, the soil organic matter content is ≥1.0%, and the soil layer thickness is ≥40cm. (3) Cultivation management 1. Nursery: cutting seedlings are used. 2. Planting: The planting time is from October to February, and the planting density is 42,000 to 52,500 plants/ha. 3. Fertilization: ≥22,500 kg of farmyard manure 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. (4) Picking spring tea picking time: from mid-March to mid-May, picking single bud, first bud and one leaf initial exhibition, first bud and two leaves initial exhibition; autumn tea picking time: from early September to mid-October, Picking a bud and a leaf initial exhibition, a bud and two leaves initial exhibition. (5) Processing 1. Flat-shaped tea (1) Process flow: agitation → greening → shaping → taking off → fragrant. (2) Greening: The thickness of the spreading leaves is 1cm to 4cm, and the spreading time is 4h to 6h. (3) Killing: The temperature is controlled from 140 ° C to 160 ° C for 2 min to 5 min. (4) Plastic surgery: temperature control 80 ° C to 85 ° C, time 2min to 5min, until the tea is flat and straight, the aroma is suitable. (5) Remove the temperature: the temperature is controlled from 65 ° C to 75 ° C, and the time is from 10 min to 15 min, until the tea shape is flat to smooth. (6) Titian: The temperature is controlled from 80 ° C to 100 ° C, and the time is from 15 min to 20 min. When the tea is pressed into a powder, the water content of the tea can reach 4% to 6%. 2. Curly-shaped tea (1) Process: agitation → killing → 揉捻 → initial drying → shaping → lifting → foot dry → fragrant. (2) Greening: The thickness of the spreading leaves is 1cm to 5cm, and the spreading time is 4h to 6h. (3) Killing: The temperature is controlled from 140 ° C to 160 ° C for 2 min to 5 min. (4) 揉捻: The time is 20min to 30min, and the tea leaves are suitable for the garden. (5) Initial baking: temperature control 90 ° C to 110 ° C, time 4 min to 10 min. (6) Lifting the temperature: the temperature is controlled from 70 ° C to 80 ° C, and the time is from 2 min to 5 min, until the velvet is exposed. (7) Foot dry: The temperature is controlled from 80 ° C to 90 ° C until the water content of the tea bar reaches 4% to 6%. 3. Granular tea (1) Process: agitation → greening → 揉捻 → initial baking → re-baking → hui pot foot dry. (2) Greening: The thickness of the spreading leaves is 3cm to 6cm, and the spreading time is 3h to 5h. (3) Killing: The temperature is controlled from 180 ° C to 220 ° C, and the time is from 4 min to 6 min. (4) 揉捻: Time 30min to 35min, it is appropriate to pick up the tea leaves. (5) Initial baking: temperature control 120 ° C ± 5 ° C, time 30 min to 35 min. (6) Re-baking: temperature control 70 ° C ± 5 ° C, time 25 min to 30 min. (7) The pot is dry: the temperature is controlled at 70 °C ± 5 °C until the water content of the tea bar is 4% to 6%, and the tea leaves can be powdered. (VI) Quality characteristics 1. Sensory characteristics: flat tea: flat, flat, straight, smooth and even; color green and oily; aroma high and long lasting; soup color yellow green, bright; taste fresh and refreshing; leaf bottom green, bright, even Complete. Curly-shaped tea: the shape is tight, green, and curly; the soup is yellow-green and bright; the aroma is pure; the taste is alcoholic; the bottom of the leaves is yellow-green. Granular tea: The shape of the particles is even and heavy, green and lustrous; the aroma is high and long; the soup is green and bright; the taste is fresh and refreshing; the bottom of the leaves is tender, bright and fresh. 2. Physical and chemical indicators: water (%) ≤ 7.0; water extract (%) ≥ 38.0; total ash (%) ≤ 6.5; crude fiber (%) ≤ 15.0. 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 scope of the production of Qingchi tea may apply to the Jinsha County Market Supervision Administration of Bijie City, Guizhou Province 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 submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.