Xingang Red Tea [Guangdong Huaiji Specialty]

What is Xin Gang black tea? Authentic Guangdong Huaiji specialty: Xingang black tea

Content summary:Do you want to know what Xingang black tea is? This article is a detailed introduction toGuangdong Huaiji specialty - Xingang black tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Xingang black tea. The full text takes about 6 minutes to read, mainly including the basic introduction of Xingang black tea and the product characteristics of Xingang black tea? The production method of Xingang black tea and the awards and honors of Xingang black tea

Basic introduction of Xingang black tea

Xingang black tea is a curled Gongfu black tea developed by Huaiji Gaoshan Qing Agricultural Products Co., Ltd. Its fresh leaves are harvested from high-altitude tea gardens above 800 meters

Xingang Gaoshan Green Tea Farm is located in Huaiji County, west by north of Guangdong Province, which is known as the "Mount Huangshan" forest farm in Guangdong Province. With high altitude, large temperature difference between day and night, and year-round clouds, it is an ideal hotbed for the growth of valuable tea varieties. Due to its unique geographical and climatic environment, as well as adhering to the principle of prevention and comprehensive control in the process of tea tree planting and management, implementing physical control techniques, and mainly applying organic fertilizers, the tea produced not only has a unique aroma, mellow tea flavor, resistance to steeping, enticing aroma, and good aftertaste, but also rich in various health promoting elements such as amino acids and tea polyphenols. Its "color", "aroma", and "taste" have been tasted by tea experts and have reached or exceeded the origin

Its technological process has absorbed the essence of Chinese traditional Gongfu black tea and improved it. The process flow of Xin Gang Hong is: sun withering, indoor withering, rolling, fermentation, and drying. Indoor withering does not use traditional withering troughs, but instead uses cool green frames and thin spreading for withering, making the withered leaves more uniform and consistent in degree. Fermentation did not use a fermentation tank, but instead used bamboo baskets for fermentation, which is beneficial for monitoring the degree of fermentation. Due to the improvement of the above two processes, Xingang black tea has better quality and unique aroma than traditional Chinese Gongfu black tea

Use of Special Marks

Producers within the production area of Xingang black tea can apply to the Market Supervision Administration of Huaiji County, Guangdong Province to use the "Geographical Indication Product Special Mark". After being reviewed by the Guangdong Provincial Quality and Technical Supervision Bureau and approved by the General Administration of Quality Supervision, Inspection and Quarantine, it will be announced. The testing institution for Xingang black tea is selected by the Guangdong Provincial Bureau of Quality and Technical Supervision from qualified testing institutions

"Xingang Black Tea" belongs to the Qingxin Oolong tea grown in the mountains, which is highly popular among consumers due to its excellent quality, unique taste, and long-lasting fragrance. The soup color of "Xingang Frozen Top Tea" is bright green yellow, with a rich, mellow, fresh taste and a hint of orchid fragrance, and a long-lasting aftertaste; The aroma of 'Xingang black tea' is as fragrant as honey, the soup color is bright brown red, the taste is fresh and refreshing, tender and sweet, and the aftertaste is long-lasting

The production method of Xingang black tea

Process flow: withering rolling fermentation drying roasting

Process requirements:

(1) Withering: Fresh tea leaves are collected in a bamboo woven dustpan for withering, and the moisture content of the fresh leaves is reduced to about 60%

(2) Rolling: Master the technique of starting with light and then heavy, with a time of about 1.5 to 2 hours, and achieve a leaf cell damage rate of over 85%

(3) Fermentation: Load the tea into a basket and ferment until the tea leaves turn yellow red in color and the aroma is revealed

(4) Drying: The temperature is around 80 ℃ to stop the fermentation of the tea leaves

(5) Baking: Bake until the moisture content of the tea leaves is ≤ 6.5%, and the tea aroma is revealed

Awards and honors for Xingang Red Tea

In 2014, "Xingang Peony Red" won the Excellent Award in the 3rd "National Drinking Cup" National Tea Competition