Sanjiang tea is dominated by green tea and black tea. The green tea has thick and thick, green and lustrous; the leaves are soft, the dry tea is gray and white, and the aroma is high and long-lasting; the tea soup has a bright green color, a fragrant orchid, a long-lasting aroma, a strong taste, a sweet taste and a sweetness; Green, tidy and bright. The shape of the black tea is tight and tight, and the color is golden and multi-peak. The color is black and oily, the aroma is fresh and sweet, the taste is mellow and sweet, the soup color is red and bright, and the leaves are fat and tender. It has health care functions such as detoxification and anti-radiation, and is very popular among consumers.

Sanjiang County has a long history of planting tea and drinking tea. Sanjiang tea has been produced in the Tang Dynasty. The artificially cultivated tea tree has a history of more than 2,000 years and forms its own unique tea culture. The oil tea is the tea of ​​the Yi people. Tradition. According to historical records, Sanjiang local tea has tooth tea, Gaolu tea, insect urine tea, Beizhao tea, and loess tea. In the 22nd year of the Republic of China (1933), "Guangxi Yearbook (first)" statistics, the county's tea production of 180, the output value of 1,865 yuan, officially listed as a product statistics in Guangxi. In the 1950s, the local tea variety “Toothed Tea” was included in the Guangxi National Excellent Tea Variety Resources after passing the appraisal review. Guangxi Sanjiang Dong Autonomous County is located at the junction of the three provinces (regions) of Hunan, Guizhou and Guangxi. It is located in the mountainous area of ​​northwest Guangxi, and belongs to the middle and low mountains and hilly areas on the edge of the Yungui Plateau. It belongs to the subtropical Lingnan humid climate zone. The rain and heat are in the same season. The cold department is distinct. The rainfall is abundant and the sunshine is sufficient. The annual average temperature is 18.3 degrees, the annual average rainfall is 1730.2 mm, the annual average sunshine is 1151.9 hours, the frost-free period is 320 days, and the altitude is generally 600- Between 900 meters, there is a favorable natural ecological environment with “high mountains and good tea”. The local Sanjiang tea has a lustrous green color, a fresh and fragrant aroma, a refreshing taste, a sweet and mellow taste, a bright green color, and a fragrant scent of the drink, which is refreshing and refreshing. Development Overview Sanjiang County began to introduce green tea in 1989. In 2002, it officially listed tea as one of the “four ones” projects for farmers to increase their income. At the same time, the Sanjiang County Party Committee and the county government have successively issued a series of preferential policies to reward and guide farmers to plant tea. From 2001 to the end of 2006, a total investment of more than 70 million yuan was invested in the development of tea production. Through policy guidance, reward and assistance, Sanjiang's tea production has developed rapidly, and there are four thousand acres of tea in Dajiang, Tongle, Dulu, Liangkou, and Buyang, Baxie, Qituan, Siou, Gao. With 23 acres of tea ecological villages such as Lu, tea has become a pillar industry for farmers in Sanjiang County. In order to win by quality, Sanjiang promotes standardized production in the expansion of tea planting area, and actively introduces modern tea processing enterprises to ensure that the tea is “green” and high quality. At present, there are more than 220 tea processing plants in the county, and there are more than 10 enterprises above designated size. The county's pollution-free tea technology was promoted to 75.45 million mu, organic tea technology was promoted to 2,100 mu, and ecological tea technology was promoted to 10,000 mu. In addition, 20,000 mu of famous new varieties such as Wuniu Zao, Fuding Damu and Longjing series were introduced. Since 2002, more than 70,000 poor people in the county have relied on growing tea to get rid of poverty. Tea has become a new bright spot for farmers in the township to increase their incomes. The industrious Yi people rely on the "green banks" on the mountain to embark on the road to prosperity. At present, due to the development of the Internet, Sanjiang tea can be known to the outside world more quickly. The policy supports Sanjiang County Finance Bureau, County Poverty Alleviation Office, County Agricultural Bureau and financial department to provide support for tea farmers in seedlings and fertilizers, help them to build or renovate tea processing plants, and borrow money to produce working capital; continuously cultivate excellent tea varieties and develop local characteristics. Tea, reform low-yield tea gardens, speed up the construction of standard tea garden demonstration bases, optimize the structure of tea products, guide tea enterprises to develop towards black tea or black tea, form the production pattern of green tea in early spring, and produce black tea in spring, so that the tea industry Maintained a good momentum of development. As a national key tea-producing county and the country's top ten ecological tea-producing counties, Sanjiang continues to cultivate leading enterprises, enhance the market development capabilities of leading enterprises, expand market share, increase business scale and profitability, and promote industrial development with leading enterprises. In 2013, the county built two large tea factories, introduced two sets of fully automated black tea processing machinery, set up 12 tea color selection plants, and introduced 20 special color sorting machines for tea to extend the tea industry chain. At present, there are 540 large and small tea processing enterprises in Sanjiang. A good trading platform is one of the key elements of tea development. Sanjiang has built a tea trading market with an area of ​​10,000 square meters and 62 booths. The daily trading volume is about 10,000 kilograms and the transaction volume is nearly 3 million yuan. Honor After a few years of development, a group of Sanjiang independent tea brands represented by “Buyang Xianren Mountain Tea” have already left Guangxi and face the whole country. In 2004, in the fourth "Guicha Cup" famous tea competition in Guangxi, "Sanjiang Tianchi Green Sword" and "Sanjiang Bisui Green Tea" won the special prize; in the sixth "China Tea Cup" national famous tea competition in 2005, " Three products including Sanjiang Bixi Green Tea, Sanjiang Tianchi Green Sword and "Jianlan" won the special prize; in April 2007, in the third famous tea competition held by Guangxi Tea Society, Sanjiang's "Home Fulan" "Xin" stands out and wins the title of "Lord".

Sanjiang tea quality technical requirements I. Variety Local population and suitable medium and small leaf tea tree varieties suitable for making Sanjiang tea. 2. Site conditions The altitude of the area is 300 m to 1100 m. The soil type is yellow red loam, pH value is 4.5 to 6.0, organic matter content is ≥1%, and soil layer thickness is ≥60 cm. Third, cultivation management 1. Seedling: using cutting technique to raise seedlings. 2. Planting: Seedlings are planted from late October to late March. The density is 35,000 to 55,000 per hectare. 3. Fertilization: 15,000 to 30,000 kg of organic fertilizer 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. Fourth, fresh leaf picking 1. Picking time: from early February to late October. 2. Picking criteria: picking single buds to the buds of the first bud and the second leaf. Do not pick purple leaves, pests and diseases. V. Processing Technology 1. Process: (1) Green tea: fresh leaves → greening → greening → 揉捻 → shape → dry. (2) Black tea: fresh leaves → withered → 揉捻 → fermentation → baking → finished products. 2. Process requirements: (1) Green tea: 1 spread green: room temperature is controlled at 20 °C to 25 °C, and the ablation time is 4 h to 6 h. When the leaves are soft and the water loss rate is 20% to 25%, the avalanche is stopped. 2 Killing: The temperature is controlled from 220 °C to 260 °C. When the leaves are dark green, tarnished, the leaves are soft, the grip is slightly sticky, the grass is gone, and the tea stops when it is revealed. 3揉捻: The time is controlled from 25 min to 35 min. When the tea juice adheres to the surface of the tea bar, the hand touches the smooth and sticky hand. Leaf cell breakage rate is 50% to 60%, and sputum is stopped when the rate of formation is over 80%. 4 Drying: After drying at 120 °C to 130 °C for 10 min to 15 min, dry at 80 °C to 90 °C until the finished tea has a water content of ≤6.5%. (2) Black tea: 1 withering: Adopt natural withering or withering trough withering. When the leaf surface gloss disappears, the leaf color turns green, the grass gas decreases, and the fragrance is viscous. 2揉捻: Use artificial 揉捻 or machine 揉捻. When the cell damage rate is above 80%, the leaves are stopped when 90% or more of the leaves are formed. 3 Fermentation: The temperature is controlled between 20 °C and 25 °C. When the leaf color is reddish yellow, the fermentation is stopped when the fresh and strong floral and fruity aroma is emitted. 4 Baking: Baking with a roaster, baking at a temperature of 110 ° C to 120 ° C to a moisture content of 20% to 25%, baking at 70 ° C to 80 ° C to the finished tea, water content ≤ 6.5%. Sixth, quality characteristics 1. Sensory characteristics: (1) Green tea: tightly tied, silver and green hidden green; soup color yellow green bright; taste fresh and sweet, chestnut fragrant and lasting; leaf bottoms are fresh and lively. (2) Black tea: the rope is tight, the gold is exposed, the Miaofeng is straight; the honey is strong, the taste is mellow and sweet, the soup color is red and bright; the leaf bottom is tender and tender, and the buds are red and bright. 2. Physical and chemical indicators: (1) Green tea: water ≤ 6.5%; water extract ≥ 34%. (2) Black tea: moisture ≤ 6.5%; total ash ≤ 6.5%. 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 Sanjiang tea production area may apply to the Sanjiang County Quality and Technical Supervision Bureau of Guangxi Zhuang Autonomous Region for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Quality and Technical Supervision Bureau of Guangxi Zhuang Autonomous Region and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. . The legal inspection agency of Sanjiang Tea is designated by the Quality and Technical Supervision Bureau of Guangxi Zhuang Autonomous Region.