Laozhu Dafang Tea is produced in Anhui Province, China, near the Lingling Pass in Jixian County, and belongs to green tea. The name of Laozhu is generous, and it is said that the name of a person is generous, and it is good at making tea. It is planted in Laozhuling, Yixian County, so it is called Laozhu. Founded in the Ming Dynasty, the quality is excellent, and it has been included in the Qing Dynasty.

Laozhu Dafang Tea is produced in Anhui Province, China, near the Lingling Pass in Jixian County. It is mainly concentrated in Zhupu, Sanyangkeng and Jinchuan. The quality is best in Laozhuling. The territory is mostly mountainous, with more than 1200 meters above sea level, and there are many tea gardens, and the rainfall is abundant and the soil is rich in organic matter. Laozhu generously produces in this environment, and the quality produced is very good. The most famous production areas include Laozhu Lingtou, Shikeng Cliff, Cuipingshan, Huangpingyu, Fuquanshan, Laoyanyan, Xianrenfeng and Duck Pond. The production method of Laozhu Dafang Tea is the best among the teas from Guyu to Lixia, and the main ones are harvested from one heart and two leaves. After picking, the selection and selection should be carried out. The production process includes procedures such as picking, smashing, softening, making embryos, and baking. Among them, the embryo is the most special. The barrel is heated at 130 degrees, and the tea is shaken after the tea is thrown to promote the loss of water. Apply a small amount of tea oil to the wall of the pot to make the tea strip straight and the shape flat. After the embryo is finished, the pot is placed and spread, and then baked. The purpose of the bake flat method is to flatten the tea leaves and pat the palms to make the tea embryos flat. Good old bamboo and generous tea, the appearance should be flat and flat, very green and green. It has a clear brown color and a long aroma. Dafang Tea can be refined and processed. "Flower and generous, "Zhulan Dafang" and "Jasmine Generous" are all famous Dafang tea processing products. The brewing method is brewed with 85 degrees of spring water, and the brewing time is about 1 minute, and it can be brewed 3~4 times.

Technical requirements for the quality of Dafang tea 1. Variety of bamboo varieties of Juxian County and tea varieties suitable for Dafang Tea. Second, the site conditions altitude ≥ 110m. The soil type is red soil and yellow red soil, the pH value is 4.5-6.5, and the organic matter content is ≥1.0%. The thickness of the soil layer is ≥1.0m. Third, tea planting 1. Seedling: using asexual reproduction. 2. Planting density: ≤50000 plants/hm2. 3. Fertilization: ≥22,500kg of organic fertilizer per hectare per year. 4. Picking from mid-March to the end of April, picking a bud and a leaf from the beginning to the first shoot of a bud and two leaves. Fifth, the processing process (a) traditional hand-made 1. Process: agitation → killing → doing type → cool down → copy flat type → Hui pot. 2. Process requirements: apricot: the thickness of the leaf is ≤ 5cm, spread to the dark green color of the leaves, and the softness of the leaves is moderate. Killing: The pot temperature is 160 ° C ~ 180 ° C, edible vegetable oil smashed the pot wall, stir fry until the leaves darken, slightly tie the hand is moderate. Type: The special grade and the first grade adopt the method of “being the pot green”, that is, the method of frying while frying. The second-level generous hand-wound first, then the rule, and simultaneously apply light force flattening. The strip rate is ≥65%. Cooling: Immediately after the type is made, cool down for 1 hour. Copy flat type: the pot temperature is 90 ° C ~ 100 ° C, after the leaves are cast, use the palm of the hand to copy and stir fry, until the tea slab is straight and flat (like the side of the leek). The molding rate is ≥90%. Hui pot: pot temperature 60 ° C ~ 70 ° C, palms with tea, until the surface of the tea strip is smooth, tea water content ≤ 6%. (2) Machining and manufacturing 1. Process flow: greening → greening → shaping → cooling → shaping → drying. 2. Process requirements: apricot: the thickness of the leaf is ≤ 5cm, spread to the dark green color of the leaves, and the softness of the leaves is moderate. Killing: Temperature: 200 ~ 220 ° C; moderate moderate: leaf color darkened, slightly tie the hand. Type: The special, first-class, and second-class Dafang tea leaves the leaf directly using the strip mechanism. After the line is straight and 40% dry, it is transferred to a special machine, while frying, while gently pressing, and making a strip. The strip rate is ≥65%. Cooling: Immediately after the type is made, cool down for 1 hour. Integer: The flat tea leaves are flat and straight, smooth and tight. The molding rate is ≥90%. Drying: Slowly drying at low temperature until the water content of tea leaves is ≤6%. Sixth, the quality characteristics 1. Sensory characteristics: the shape is flat and full, the color is green and smooth, even and neat; the endogenous aroma is high and the length is chestnut or floral, the soup is green and bright, the taste is fresh and sweet, the leaves are green, the flowers are buds The leaves are strong. 2. Physical and chemical indicators: water extracts ≥ 36.0%. 3. Safety and other quality technical requirements: in line with relevant national quality requirements and standards.

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Producers within the scope of Dafang tea production may submit an application to the Jixian Market Supervision Administration for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Anhui Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The detection mechanism of Dafang Tea is selected by the Anhui Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.