Suining Qingqian Liucha is one of the specialties of Suining in Shaoyang, Hunan. Qingqian Liucha is a healthy drink made from a series of unique techniques such as selection, cleansing, spreading, killing, cutting, and drying, which are unique in China. Qingqian willow can regulate blood sugar, enhance the body's ability to accept and utilize sugar, protect and repair islet cells, regulate blood lipids, inhibit lipase activity, reduce fat digestion and absorption, scavenge free radicals, resist fatigue, and resist dementia .

Qingqian Liucha is sweet and moist, thirst, heat and detoxification. The products have been tested and tested by relevant authorities. The results show that they contain not only essential elements such as potassium, calcium, magnesium and phosphorus, but also manganese, iron, copper, zinc, selenium, tellurium and vitamin E which are important for human health. , vitamin C, vitamin B1, vitamin B2 and other mineral trace elements and nutrients. Once the product was introduced, it was favored and welcomed by many consumers and exported to major cities in China and Southeast Asia. The product technology of the provincial scientific and technological achievements has reached the domestic leading level of similar research. Suining Qingqian Liucha is derived from the living habits of the Miao people in the Suining minority. According to the "Sui Ning Ethnography" records: Suining Miao people have used more than 500 years of history. Li Tianbao, the leader of the Miaomin uprising in the Ming Dynasty, once booked the money tree (ie Qingqianliu) as the kingdom of the town, and Qingqian Liucha was the national tea, and ordered the officers and men to drink cash tea every day. After the officers and men drank, they were refreshed, and they were strong and healthy. So the folks followed suit and formed the habit of drinking cash tea.

Quality technical requirements of Qiningqing Qianliu tea 1. Variety Cyclocarya paliurus 2. Site conditions: ≥500 m above sea level, soil type is clay, soil thickness ≥85 cm; pH 4.5～6.7; soil organic matter content ≥1.5%. Third, cultivation management 1, planting: density of 1400 plants per hectare. 2. Fertilization: The organic fertilizer per plant is ≥1.5KG per year during the cultivation period, and the organic fertilizer is ≥9KG per plant per year after mining. 4. Harvesting from late March to mid-April, new shoots of 1 bud 1 leaf to 1 bud 4 leaf were picked according to the standard. V. Product processing 1. Process fresh leaves - cleaning - drying green - killing - cooling - 揉捻 - - frying dry - fragrant - picking - packaging - finished product 2, processing focus (1 ) Killing: The temperature of the killing is 120-130 ° C, the green leaves become soft and moist, the color changes from green to dark green, the hand is turned into a loose group, no adhesion, no focal point, no dryness, and the smell is clear. (2) The thickness of the tea leaves when the azure is cooled and cooled is not more than 6 cm. (3) fry, temperature 80-90 ° C, fry to 80% ~ 85% dryness, there is a strong green tea willow fragrance. (4) Titian, temperature 80-90 ° C, baked to 95% dryness, hand-picked into powder. Sixth, quality characteristics 1, sensory quality characteristics The product shape is long strip or granular shape, the color is tan, golden color after filling, the fragrance is fragrant, sweet and sweet. 2. The physicochemical characteristics of total flavonoids of Cyclocarya chinensis ≥2.0 g/100g, and the total saponin content of Cyclocarya chinensis ≥2.8%.

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Producers within the scope of the production of Suiningqing Qianliu Tea may submit an application to the Suining County Market and Quality Supervision Administration for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Hunan Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. Announced. The testing organization of Suining Qingqi Liucha is selected by the Hunan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.