The Xishan tea sticks are tightly packed, the Miaofeng is exposed, the color is green and shiny, and the soup liquid is clear and translucent. Its tea taste is unique, spring tea fragrance, summer tea pear fragrance, autumn tea mellow, winter tea lotus fragrance, drink teeth must be fragrant. It is especially refreshing and refreshing with Xishan Ruquan Water. It is rich in vitamins, amino acids, tea polyphenols, saponins and other ingredients, and is a leader in green tea.

Xishan tea originates from the mysterious land of Buddhism in Guangxi, Guiping Xishan. According to the county records, it has been planted since the Tang Dynasty, and it has been more than a thousand years old. Legend has it that in the ancient times, a coward went up the mountain to cut wood. In the place where the chessboard stone is now, three old men are gathering and playing chess while drinking tea. The widower is a chess fan. He went to watch it and saw that they were studying the game of "Three Immortals". Then he said a few steps next to him. When the three old men saw him as a chess player, they asked the coward to drink together. Tea, study chess, a close look at the coward was shocked, the original three old men's chess is very subtle, almost "immortal." When an old man looked at him, he handed him a cup of tea. When he drank it, he even said that he said: "It is a fairy tea!" The old man was very happy, and immediately gave him a packet of tea seeds, and then said to him: It’s not early, you can go down the mountain and go home.” The coward came back down the mountain and returned to the village. No one knew him. Asked to ask, the villagers said that a hundred years ago, there were individuals in the village who went to the mountains to fight firewood. Once they went back, the firewood people asked the man who was surnamed. The villagers said one by one, and the coward realized it. What I saw was the two gods. "On the 7th of the mountain, the world has been a thousand years." He touched the pocket. I found that the tea seeds were gone, and the axe also forgot to bring them back. Then I went up the mountain to look for it. When I saw the axe, the handle of the axe was already decaying. Next to the axe, a tea tree has grown. Later, these tea trees gradually grew up and became tea forests. The people in the village used these tea to drink, especially incense, and the same as the immortal drink to the widowers, sweet and delicious, people call it chessboard tea, because the immortals go back, in a hurry Leave the board there. With the prosperity of Xishan Buddhism culture, Xishan Tea, as a must-have gift for the monks, has been widely circulated in Guangdong, Hunan and Guangxi and enjoys a high reputation. In the Qing Dynasty, it was awarded the national famous tea and was selected as a tribute. Since then, Xishan tea has entered its peak. Xishan Tea is one of the famous teas in the country and is well received by customers. It is known as “the mountains have good scenery and the tea has good taste”. In the Guangxi section of "Chinese Famous Tea", Comrade Chen Aixin wrote "Guiping Xishan Tea Manuscript". Xishan tea sticks are tightly packed, Miaofeng is exposed, the color is green, the soup is green, and the flavor is unique. It is recognized as the best in green tea. It is especially refreshing and refreshing with Xishan Ruquan Water. In addition to local sales, Xishan Tea is also exported to Hong Kong, Macau and Nanyang. The origin of history Guiping Xishan is adjacent to the Lijiang River. The famous milk spring flows through the tea garden, and the spring is close to the fog. It is very suitable for the growth of tea trees. History: It originated in the Tang Dynasty and was famous in the Ming and Qing Dynasties in the Guangdong, Guangxi and Hunan. According to the "Dangzhou Prefecture", "Western Mountain Tea, the color is clear and green, and the fragrance is fragrant. It does not reduce Longjing." According to legend, Xishan Temple Muni has introduced tea tree seeds from Jiangnan to make Xishan tea. The masters of Xishan tea cooking skills are still the nuns of Xishan brothel. Later, due to poor management, Xishan tea was extinct. In 1949, Master Luneng was introduced to the master of Buddhism and came to Xishan in Guiping County to preside over Buddhist affairs. At the same time, together with the new monk Shi Changhui, in the chessboard, washing stone and other places. Tea planting in the wild, so that Xishan tea is reborn. Quality characteristics Famous mountain famous tea, Guiping Xishan tea is produced in the famous scenic spot in the country, Guiping Xishan, Guangxi, with an annual output of 600 tons. Xishan tea is characterized by tenderness, emerald, fragrant and fresh. Its color is green and green, the soup is green and clear, the taste is mellow, the sweet and fragrant, the mouth is fragrant, the guests visiting Xishan, drinking Xishan tea with milk spring water It can be described as "double beauty." When the tea leaves the water, the tea buds stretch out as if the fresh leaf buds just picked from the tea tree are in the clear water. Green leaf buds, clear and bright tea soup, fragrant and fragrant. Take a sip, feel refreshed, and its taste is endless. Drinking Xishan tea often has the power of healing and fitness. Therefore, visitors to Xishan, in addition to the taste of Xishan tea, often have to buy a few bags to go back and let friends and relatives share. Honored in 1987 and 1984, it was twice named National Famous Tea. In 1984, Xishan Tea participated in the Chicago Exposition in the United States. In 1986, Xishan Tea was “green and green, with a clear green color, a sweet taste, and a sweet fragrance. In the 1986, Xishan Tea was sent to the Singapore Expo and the Nagoya China Famous Tea Exhibition was exhibited in 1986, with a total score of 96.6 points. In 1988, Xishan Tea was ordered by Japanese merchants at the Canton Fair for 2000 kilograms. In 1990, "Qi Pan Shi" brand Xishan tea was once again named as famous tea by the Ministry of Commerce. In 1991, Xishan Tea was awarded the Excellent Product Award at the Hangzhou International Tea Culture Expo. In 1998, he participated in the Beijing International Famous Tea and Tea Culture Exhibition and was awarded the “Pushing Product” by the expert review. In 1999, he participated in the Beijing International Agricultural Fair and won the “famous brand product”. In 2000, it was awarded the title of “Quality Product” in Guangxi. In 2001, he won the second prize of "China Tea Cup". The main products are "Qi Pan Shi" brand Xishan tea, Xishan Bai Maojian and so on. Xishan Tea Production Xishan Tea is very particular about the cultivation, fertilization, harvesting time, and temperature of the tea tree. Tea is generally picked from late February to early March. Tea is collected until November. Xishan tea is made through six processes: greening, killing, frying, frying, baking and re-baking. Spread the fresh tea leaves on the bamboo poles and place them in a cool place. The fried strips are “small pot set”; the baking is carried out using a baking furnace with five layers of baking screen. First make wool tea, and then re-baking the finished product. The leaves are tender and the Miao Feng is exposed. The color is green and shiny, and the soup is green and clear.

Xishan tea quality technical requirements (a) varieties. Local population. (2) Site conditions. The soil in the tea area is mainly sandy red and yellow soil and its varieties. The soil is loose, fertile, and slightly acidic. The pH is 4.5 to 6.5, the depth of the soil is more than 1 m, and the irrigation and drainage conditions are good. (3) Cultivation management. 1. Reproduction: sexual reproduction seedlings and asexual propagation cuttings. 2. Planting specifications: Planting is carried out by double-row and double-plant method with a density of 4000 to 5000 plants/667m2 (mu). 3. Fertilization management: general application of cake fertilizer or special organic fertilizer for tea is not less than 200kg to 300kg/667m2 (mu), and the application of chemical fertilizers such as nitrogen, phosphorus and potassium does not exceed 70 kg/667m2 (mu). 4. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with the relevant national regulations, and must not pollute the environment. (4) Fresh leaves are picked. 1. Picking time: fresh leaves before the summer and after the fall. 2. Picking requirements: hand picking, tea picking requirements to keep the leaves intact, fresh and even, do not clip scales, fish leaves, not suitable for mining and grab mining. 3. Picking criteria: (1) Special grade: It is required to pick a single bud to a bud and a leaf initial exhibition. The single bud is the main one, and the first bud and the first leaf are below 20%. (2) Level 1: It is required to pick one bud and one leaf to the first bud and one leaf, and one bud and one leaf are below 30%. (3) Level 2: It is required to pick one bud and one leaf to the first bud and two leaves, and one bud and two leaves are below 30%. (5) Processing technology. 1. Fresh leaves: keep the fresh leaves fresh, the fresh leaves should be delivered to the tea factory in time, and heavy pressure should be avoided during the process of harvesting. 2. Cooling: Fresh leaves are spread on the bamboo poles and placed in a cool place indoors. The temperature in spring is low, it needs to be cool for 7 to 8 hours, so that the fresh leaves lose 10% of water loss; in summer and autumn, it needs to cool for 3 to 4 hours, lose water and lose weight by 10%, and spread the green. 3. Killing: Killing is 200°C to 250°C, the temperature is slightly lower on sunny days, and the temperature is slightly higher in rainy days, lasting 4 to 5 minutes. 4. 揉捻: It is carried out with a famous tea machine. The pressing process adopts the principle of “light-heavy-light” for 15 minutes. 5. Initial drying: The first dry is dried at a high temperature, the temperature is 110 ° C to 120 ° C, and dried to 50 or 60% dry. 6. Plastic surgery: stir fry with hand, 0.6kg per pot, pot temperature 50 ° C to 60 ° C, stir fry until the leaves are hot, roll the stir fry, the time is 5 to 10 minutes. 7. Foot dry: The foot is dry and low-temperature, the temperature is 70 ° C to 100 ° C, and dried to the foot. 8. Titian: The temperature of the incense is from high to low, 50 ° C to 70 ° C, the front is slightly higher, and the temperature is gradually reduced. (6) Quality characteristics. 1. Sensory features: shape: the rope is tightly knotted, and Miao Feng is exposed. Soup color: clear green, bright soup. Aroma: floral aroma, long lasting fragrance. Taste: Mellow and mellow. Leaf bottom: bright green and full of buds. 2. Physical and chemical indicators: tea polyphenols ≤ 28%, amino acids u003e 2%. 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 Xishan tea GI products may apply to the Quality and Technical Supervision Bureau of Guiping City, Guangxi Zhuang Autonomous Region for the use of “Special Marks for Geographical Indication Products”, which are reviewed by the Quality and Technical Supervision Bureau of Guangxi Zhuang Autonomous Region and approved by the AQSIQ. Announcement approval. The statutory testing agency of Xishan Tea is designated by the Quality and Technical Supervision Bureau of Guangxi Zhuang Autonomous Region.