Zixi White Tea was first recorded in Zixi County Zhizhi during the Tongzhi Period of the Qing Dynasty. It was called “Baihao” and it was one of the important products of Zixi. The method of making tea was “the most tender one before the rain in March. The gun (bud) is spread out, fried in a wok and fried in a leaf, and roasted by hot charcoal fire, the color of the bubble is light and the fragrance is better." The ancients have a cloud: "Brown color is white", "The best of tea is white, if the green is a regular product."

Zixi White Tea, known as a treasure in tea, has a long history, and its appearance has been around for more than 880 years. There are not many buds, it is especially difficult to steam, and the soup fire has changed into a regular product. It must be made in subtle, and the transportation is appropriate, and the watch is as clear as jade, it is unparalleled. Light baking is also available, but not as good as the product. [Main Producer] Jiangxi, Fuzhou, Zixi [Place of Origin] Zixi County is located in the west of Wuyi Mountain Range. The natural ecology is well preserved and the forest tourism resources are extremely rich. The county's forest coverage rate is as high as 87.2%, and the domestic negative oxygen ion content is up to 270,000 units/cm3. The ecological environment ranks first in the province and seventh in the country. Zixi Xiangtanshan Tea Industry Co., Ltd. is located near the Matangshan primeval forest in Zixi County. The ecological environment is superior, surrounded by mountains, fresh air, abundant rain and fertile land. It is this unique ecological environment that gave birth to Zixi White Tea. [Features] Zixi White Tea has a green color and looks like Fengyu after brewing. It has a refreshing taste, a soup-colored goose yellow, clear and bright, and sweet aftertaste. [How to buy] 1. The first step in purchasing the first appearance of white tea is the color of silver, which is known as the "green makeup". The white tea has a beautiful appearance, shaped like a feather, and the color is bright yellow. Green, bright and oily; belonging to the scent of grass and wood, the fragrance is light and elegant, different from the fragrance of Longxiang's Gaoxiang and Biluochun. 2, followed by the white tea after its taste brewing, the soup color is yellow, and the bottom of the leaves is tender. The inner aroma is fresh and refreshing; the taste is fresh and sweet; the soup is yellow, clear and bright; the leaves are white and the stems are green. [Storage Method] Storage Method 1: Jar Storage Method. The tea leaves are kept in tea cans to prevent crushing. The selection of tea cans is based on tin cans, iron cans and paper cans are second, and the sealing is required. Storage Method 2: Charcoal storage method: Put an appropriate amount of charcoal into a small cloth bag, put it into the bottom of the tea can, and then arrange the packaged tea leaves in the tank. At the sealing mouth, the charcoal should be changed once a month. . Storage method three: family storage method. The white tea is sealed and packaged in a tin bag, and then placed in a sealed plastic bag with high density, certain strength and no odor (Note: the moisture content of the tea leaves should not exceed 6%, otherwise, the quality effect is affected). Put it in the freezer of the refrigerator (the tea leaves are stored separately), even if it is put on for one year, the tea leaves can still be as fragrant as ever, and the color is as new. Storage Method 4: Warm water bottle storage method Put the white tea leaves into the newly purchased thermos bottle and seal them. Storage Method 5: The quicklime storage method packs the quicklime in a cloth bag, and the tea leaves are also sealed and packaged. The tea leaves should be sealed and kept away from the odorous items. It should be noted that the quicklime belt is preferably changed every 2 months. Storage method 6: White tea should be stored at low temperature and protected from light. Under high temperature conditions, the chemical changes of the components in the tea are accelerated, so that the quality is accelerated, and the light causes the photochemical reaction of the components in the tea to lose the original quality.

Zixi White Tea Quality Technical Requirements (1) Variety. It is suitable for the local species of Zixi White Tea and other varieties of tea trees. (2) Site conditions. Mountains with an altitude of 400m within the protected area. The soil texture is slightly sandy red loam soil, the soil pH is 4.5 to 5.6, the soil organic matter content is ≥1.5%, and the soil layer thickness is ≥50cm. (3) Cultivation management. 1. 2. Colonization: The spring planting time is from mid-February to early March, and the autumn planting time is from late October to late November. The planting density is ≤75,000 plants/ha. 3. Fertilization: The depth of fertilization is ≥20cm, and the organic fertilizer per hectare is ≥3 tons. 4. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Fresh leaves are picked. From the middle to late March to mid-April of each year, fresh buds from the first bud to the first bud and two leaves are picked according to the standard. (5) Processing technology. 1. 2. When the leaves are soft, emit green gas, and stop the green when the moisture content is 60% to 65%. (2) Killing: The temperature is controlled at 120 ° C to 150 ° C. Killing time is 6 min to 10 min. When the color of the leaves becomes dark, the leaves are soft and loose, the hands are soft and loose, the stalks are constantly stalked, the green gas disappears, the tea fragrance is released, and the weight loss rate is about 15% to 20%. (3) Rule: The temperature is controlled at 80 ° C to 90 ° C for 25 min to 30 min. When more than 95% of the tea sticks are round and the hand touches the touch (about 70% dry), the strip is stopped. (4) Drying: The temperature is 60 ° C to 90 ° C, and the time is 1.5 hours to 2.5 hours. When the tea is pressed into a powder and the water content is less than 6.5%, it is immediately cooled to room temperature. (6) Quality characteristics. 1. After the brewing, Zhang Yubai, the stem veins are green, and the soup is yellow, clear and bright. The aroma is fragrant. The taste is fresh and refreshing, and the aftertaste is sweet. 2. 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 scope of the Zixi white tea production area may apply to the Zixi County Quality and Technical Supervision Bureau of Jiangxi Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Jiangxi Provincial Bureau of Quality and Technical Supervision and submitted to the AQSIQ for approval. announcement.