Xishui Red Tea [Guizhou Xishui Specialty]

What is Xishui black tea? Authentic Guizhou Xishui specialty: Xishui black tea

Content summary:Do you want to know what Xishui black tea is? This article is a detailed introduction toGuizhou Xishui specialty - Xishui black tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Xishui black tea. The full text takes about 5 minutes to read, mainly including the basic introduction of Xishui black tea and the product characteristics of Xishui black tea? Wait

Basic Introduction to Xishui Black Tea

As a tourist and summer resort, Xishui County is also an ideal kingdom for tea tree growth. So, tea has abundant natural resources and unique geographical advantages. Wild tea in the mountains is very common, and in many towns and villages in the county, almost every villager has their own naturally grown ancient tree tea for their own harvesting and drinking

Quality and Technical Requirements for Xishui Black Tea

1. Varieties

Suitable for processing into local populations of black tea

II. Site Conditions

Within the production area, the altitude is 900m to 1800m, the soil type is yellow soil or yellow brown soil, the soil pH value is 4.5 to 6.5, the soil organic matter content is ≥ 1.0%, and the soil layer thickness is ≥ 50cm

III. Cultivation Management

1. Seedling cultivation: Short cut propagation technology is adopted

2. Planting: density ≤ 50000 plants/hectare<3. Fertilization: Apply at least 22500kg of decomposed farmyard manure per hectare annually

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

Fourth, Picking

Every year from early February to early May, and from early June to early July, pick tender shoots from single bud to first bud with two leaves

Fifth, Processing

(1) Process flow: Fresh leaves → Withering → Rolling → Fermentation → Drying

(II) Process requirements:

1 The thickness of withered leaves is 3-8cm, and the time is 14-16h. After withering, the leaves are dull in color, soft to the touch, constantly folded, and not pricking the hands

2. After rolling and kneading, the buds and leaves have a yellow green color, the tea strips are round and tight, and the tea juice overflows, but when held tightly by hand, the juice does not flow

3. The thickness of the fermented tea heap is 8-12 cm, the temperature is 28-35 ℃, the relative humidity is greater than 80%, and the time is 4-6 hours. After fermentation, the leaves have a uniform copper red color. Emits floral fragrance

4. Drying is divided into three stages: initial heat, initial heat, and sufficient heat. The drying temperature for foot fire is 80-110 ℃, the time is>30 minutes, the moisture content is<6%

Use of special marks

Producers within the production area of Xishui black tea can apply to the Xishui County Market Supervision Administration for the use of the "Geographical Indication Product Special Mark". After being reviewed by the Guizhou 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 Xishui black tea is selected by the Guizhou Provincial Bureau of Quality and Technical Supervision from qualified testing institutions

1. Sensory Features

The appearance is tight, slightly curled, and has sharp edges, with a dark and oily color; The soup has a bright red color; Rich aroma with floral, fruity, or floral floral notes; The taste is mellow and sweet, and it is resistant to soaking; The base of the leaves is red, uniform, bright, and intact

2. Physical and chemical indicators

Water extract ≥ 35.0%, moisture ≤ 6.5%

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