Since the advent of Yingde Black Tea, it has been characterized by its well-balanced appearance, black and ruddy color, bright red color, rich aroma and so on. It is also known as the three major black teas in China with Yunnan Blush and Anhui Blush. Yinghong No.9 is the best in Yingde black tea. It is a high-flavored black tea variety selected and cultivated by the tea research institute of Guangdong Academy of Agricultural Sciences. The quality of black tea processed with its fresh leaves is superior. It is mellow and sweet, and has a long-lasting fragrance. It is considered by the tea industry to be the best black tea variety in China and the world.

Yingde black tea quality technical requirements (a) variety. Yunnan Daye, Phoenix Narcissus, Yinghong No.9, Yinghong No.1, Wulinghong, Xiuhong and the large-leaf black tea varieties of Yingde black tea that have been approved by the state and provincial level. (2) Site conditions. The soil is red and yellow soil; the soil organic matter content is above medium; the pH is between 5.5 and 6.5. (3) Tea planting. 1. Planting time: The planting of tea seedlings should be from November to March. 2. Planting specifications: use double row or single row planting. Double-row planting of 30,000 to 45,000 plantlets per hectare; planting 10,000 to 15,000 plants per hectare in a single row. 3. Plant shade trees to improve the ecological environment of tea gardens. Suitable tree species: Tu Yeying, Taiwan Acacia. 4. Medium tillage: medium tillage depth, shallow tillage 10 to 15 cm; deep tillage 20 to 25 cm, carried out in winter. 5. Fertilization: The young tea plantation can be fertilized for the first time after one month of planting, and the fertilization is carried out 5 to 6 times a year. The tea plantation is applied in the autumn and winter to apply organic base fertilizer, and the deep ditch is taken, and the ditch depth is 40-50 cm. In the tea season, the tea buds were topdressed 15 days before the germination, and the whole year was fertilized 4-5 times. 6. Tea tree pruning: Young tea trees adopt the segmental pruning legal type pruning; mature tea trees adopt light pruning and deep pruning; aging tea trees adopt heavy pruning or table pruning to cultivate high-yield trees. (4) Fresh leaves are picked. 1. Fresh leaves of red strips: picking single buds or one bud and one leaf initial exhibition, one bud and two leaves initial exhibition, one bud two, three leaves and the same tenderness on the leaves. 2. Fresh red tea leaves: one bud two, three leaves and the same tenderness on the leaves. (5) Processing. 1. Processing equipment: withered tank, rake machine, cutting machine (7051 type), deblocking screening machine, fermentation equipment, dryer, flat circular sieve machine, air sorting machine, picking and packing machine. 2. Processing of red strip tea: (1) Processing steps: fresh leaves → withering → 揉捻 → fermentation → drying. (2) Processing technology: withering: withering time is 12h to 24h; water content is 56% to 58%.揉捻: The 揉捻 time is 60 min to 90 min, divided into 30 min to 30 min to 30 min, and the middle is unblocked 1 or 2 times. Fermentation: fermentation time is 3h to 5h dry: temperature is 110 ° C to 120 ° C, fire 90 ° C to 95 ° C; dried tea moisture content ≤ 6.5% 3. Red broken tea processing: (1) processing procedures: fresh Leaves → withering → cutting → fermentation → drying. (2) Processing technology index: withering: time is 8h to 18h; water content is 60% to 62%. First cut: sifting and extracting 2-1 tea slab, head round tea green u003e50%, round 45% to 50%, tail u003c45%, tea tail u003c10%. Re-cut: Screening extracts 3-1 tea, the first round of tea green u003e25%, the round 25% to 30%, the tail u003e30%, and the tea tail u003e10%. Fermentation: The fermentation time is 30 min to 50 min. Drying: initial baking temperature is 110 ° C to 120 ° C, re-baking 90 ° C to 100 ° C, moisture content of dried tea after drying: ≤ 6.0%. (6) Quality characteristics. 1. Sensory characteristics: (1) Sensory indicators of red strip tea: red strip tea sensory quality index color grade shape inner quality aroma soup color taste leaf bottom gold tea special uniform, golden full branch, golden oil moisturizing fragrance Red bright bright fresh alcohol smooth and full bud, copper red bright first-class tight show, buds golden, tender leaves, black and tender, strong fragrance, red, bright, fresh and mellow, smooth and tender, copper red bright red tea, special tight, gold It is revealed, the color is fresh and refreshing, the lasting red, bright, mellow, tender and even red, the first level is fat and firm, more golden, the front seedling is good, the black, the even and the sweet, the thick red, the golden circle, the big mellow, the fresh, the fresh and the fat, the red, the red Brilliant bright secondary fat and tight knot, there are sharp seedlings, black run, show gold, uniform with tender stems, clean fresh red and strong alcohol soft, red even and bright (2) red broken tea sensory indicators: red broken tea sensory Quality index color appearance aroma taste soup color leaf bottom specification leaf tea bar tight tightly uniform, black run, spigot exposed, containing tender stem fresh and mellow red bright red even bright 8 hole bottom 10 hole face broken tea No. 1 grain tight, The gold is exposed, even, bright and refreshing, strong and lasting, strong and fresh, bright red, bright and tender, red and bright, 9 holes, 10 holes, broken tea, No. 2 Fine and tight grain, even and pure, bright and fragrant, fresh and refreshing, fresh and refreshing, bright red, bright and bright, bright and bright, 12 holes, 14 holes, broken tea, No. 3, fine and tight, even and fresh, still lasting and fresh. Strong red bright red even tender still bright 10 hole bottom 12 hole surface broken tea No. 4 granules are still tight, slightly tender stems, color still run fresh and fresh still red bright red uniform still bright 9 hole bottom 10 hole surface The broken tea No. 5 granules are fine, even, fresh, strong and strong, fresh and bright, bright red, bright and bright, 16 holes, bottom 24 holes. 2. Physical and chemical indicators: (1) Physical and chemical indicators of red strip tea: red strip tea Physical and chemical indicators Project indicators moisture (%) ≤ 6.5 powder (%) ≤ 2.0 total ash (%) ≤ 6.5 water extract (%) ≥ 36.0 crude fiber (%) ≤ 16.5 (2) physical and chemical indicators of red broken tea: red broken Tea physical and chemical indicators item index type leaf tea broken tea moisture (%) ≤ 6.0 ≤ 6.0 powder (%) ≤ 2.0 ≤ 2.0 total ash (%) ≤ 6.5 ≤ 6.5 water soluble ash (%) (% of total ash) ≥ 50.0 ≥ 50.0 acid insoluble ash (%) ≤ 1.0 ≤ 1.0 water extract (%) ≥ 36.0 ≥ 36.0 crude fiber (%) ≤ 16.5 ≤ 16.5

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Producers within the scope of protection of Yingde black tea GI products may submit an application to the Yingde City Quality and Technical Supervision Bureau for the use of the “Special Mark for Geographical Indication Products”, which is approved by the General Administration of Quality Supervision, Inspection and Quarantine.