1. Varieties

Clone tea varieties such as Shifocui and Shuchazaan are suitable for local cultivation.

2. Site conditions

The altitude within the production area is 300m to 850m. The soil type is mountain brown soil and mountain yellow brown soil. The soil thickness is ≥50cm, and the organic matter content is ≥2.0%. The soil pH value is 4.5 to 5.5, and the groundwater level is ≤50cm.

3. Cultivation and management

1. Seedling propagation: propagation by cuttings or seedlings.

2. Planting: The planting density is 5,000 to 5,500 plants per 667 square meters (acre). Clones are planted in early to mid-March, and sexual reproduction is sown in late December. The seed amount is 30kg to 35kg per 667 square meters (acre).

3. Fertilization: When planting a new garden, apply decomposed organic fertilizer ≥ 1000kg per 667 square meters (mu) per year, and apply decomposed organic fertilizer ≥ 500kg per 667 square meters (mu) per year for an adult tea garden.

4． Shaping and pruning: Young tea gardens should be pruned every year and deep pruning should be done every 3 years, after the spring tea is picked.

5. Environmental and safety requirements: The use of pesticides, chemical fertilizers, etc. must comply with relevant national regulations and must not pollute the environment.

4. Picking and processing

1. Fresh leaf picking:

(1) Picking time: mid-March to late April.

(2) Picking criteria: one bud and two leaves.

2. Processing:

(1) Technological process: picking fresh leaves→transport→laying→greening→arrangement→raw fire→spread to cool→full fire→packaging.

(2) Process requirements:

① Spreading: Spreading in a naturally ventilated room, thickness ≤10cm, time 3 to 5 hours.

② Killing: When the temperature is 140℃ to 160℃ (5cm away from the inlet wall), the time is 2 minutes to 3 minutes.

③ Curing: temperature 80℃ to 100℃, time 3 minutes to 5 minutes, until the color is emerald green and the strips are natural and tight.

④Mao fire: Temperature 90℃ to 110℃, time 6 minutes to 8 minutes, leaf thickness 1 to 1.5cm, spread evenly so that the tea base does not pile up.

⑤ Let cool for more than 1 hour until the temperature drops below 30℃.

⑥Full fire: temperature 70℃ to 80℃, thickness 3cm to 1cm, until the tea leaves are hand-twisted into powder.

5. Quality characteristics

1. Sensory characteristics: First-grade appearance, inner substance, soup color, aroma and taste. Special-grade one bud and two leaves at the bottom of the leaf. The bud head is strong and slightly pointed at both ends. The color is emerald green. The front of the bud is bright green, bright and fragrant. It is long, fresh and mellow. It is tender green, bright and evenly strong. First-grade buds The leaves are connected, tight and straight, the color is emerald green, the fresh green and bright fragrance is more lasting, the mellow and refreshing light green, bright secondary buds and leaves are connected, stretched into a flower, the color is emerald green, light green, bright and the fragrance is refreshing and green 2. Physical and chemical indicators: moisture content ≤6%, total ash content ≤6%, water extract content ≥36%, tea polyphenols content ≥24%, amino acid content ≥2%, caffeine content ≤2%.

3. Safety and other quality and technical requirements: Product safety and other quality and technical requirements must comply with relevant national regulations.