Wudang Taoist Tea
Wudang Taoist Tea is a specialty of Zhuxi County, Zhushan County, Fang County, Yun County, Yunxi County, Danjiangkou City, Zhangwan District and Maojian District under the jurisdiction of Shiyan City, Hubei Province, and a national agricultural product with geographical indication. According to historical records, in ancient China, tea planting, tea making and tea drinking were popular in Taoist temples and Buddhist monasteries, which led to the phenomenon that famous teas came from famous mountains and Taoist temples. With its unique quality, efficacy and strong Taoist characteristics, Wudang Taoist Tea is listed as one of China's four major characteristic famous teas together with West Lake Longjing Tea, Wuyi Rock Tea and Monastery Zen Tea. The green tea products of Wudang Taoist Tea are green in color, with bright light green soup, long-lasting high aroma, fresh and mellow taste, and bright green tea leaves. On November 15, 2010, the Ministry of Agriculture of the People's Republic of China approved the registration and protection of "Wudang Taoist Tea" as an agricultural product with geographical indication.
External Sensory Characteristics
Wudang Taoist Tea has a long history. Since ancient times, teas such as Meizi Tribute Tea and Taihe Tea have been presented as tributes to the imperial court. The green tea products of Wudang Taoist Tea are green in color, with bright light green soup, long-lasting high aroma, fresh and mellow taste, and bright green tea leaves, integrating high aroma, organic property and mellow taste. The Gongfu tea products of Wudang Taoist Tea are sandy green in color, with yellowish-green and relatively bright soup, mellow and sweet taste. The tea leaves are yellowish-green with red edges, and the aroma is rich and long-lasting.
Internal Quality
Wudang Taoist Tea contains free amino acids ≥ 2.80%, tea polyphenols 20-35%, moisture content ≤ 6.0%, total ash ≤ 6.0%, broken tea ≤ 6.0%, crude fiber ≤ 13.5%, and water extract ≥ 36.0%.
Origin Environment
Shiyan City is located in the Qinba Mountain Area of the Han River Basin, at the northernmost part of China's northern subtropical monsoon climate zone. It has a humid climate, sufficient sunlight, little severe cold in winter and little extreme heat in summer. The annual temperature change is not obvious, and the annual temperature range is small, belonging to a typical northern subtropical continental monsoon climate. Due to the obvious undulation of mountains in the territory and the great difference in altitude, the Qinling Mountains in the north block and weaken the cold air from the north, and the Daba Mountain system in the south blocks and disturbs the warm and humid air flow from the southwest. In addition, the "water body climate effect" caused by the huge storage capacity of large and extra-large reservoirs such as Danjiangkou and Huanglongtan in the territory, and the "topographic effect" of many scattered mountain valleys and basins, the climate of the city not only has the typical characteristics of the northern subtropical monsoon climate, but also has unique individual characteristics different from other areas in the same climate region. The annual average temperature is 15.3℃, the frost-free period is 242 days, the annual average precipitation is 834.4 mm, and the annual average sunshine hours is 1834.5 hours. The superior geographical and climatic conditions, abundant high-quality water resources and vast mountainous area provide an ideal environment for the production of high-quality green tea.
Product Honors
Wudang Taoist Tea has successively won titles such as "Asia-Pacific (International) Low-Carbon Agriculture Award", "National Geographical Indication Protected Product", "Gold Award of the 8th China Agricultural Fair", "Famous Trademark of Hubei Province", "Top Ten Brand Teas of Hubei Province" and "City Card of Shiyan".
In October 2009, the Department of Agriculture of Hubei Province awarded Wudang Taoist Tea the title of "Hubei's First Cultural Famous Tea".
In 2012, in the selection activity of "China's Most Influential Regional Public Brand" held by the High-Quality Agricultural Products Development Center of the Ministry of Agriculture, Wudang Taoist Tea won the title of China's Top 100 Regional Public Brands of Agricultural Products and ranked first among the 24 tea brands entering the top 100 in the country.
On November 15, 2010, the Ministry of Agriculture of the People's Republic of China approved the registration and protection of "Wudang Taoist Tea" as an agricultural product with geographical indication.
In 2014, the China High-Quality Agricultural Products Development and Service Association awarded Wudang Taoist Tea the title of "China's First Cultural Famous Tea". In the same year, the center stated in the release of China's brand value evaluation information that the brand value of Wudang Taoist Tea reached 4.065 billion yuan, ranking third in the national agricultural products category.
On November 15, 2019, at the 17th China International Agricultural Products Fair, it was selected into the list of 300 representative characteristic agricultural product regional public brands and included in the China Agricultural Brand Catalog.
Green and Pollution-Free
1. Technology for the Construction of Advantageous Bases
In the process of base construction, bases should be reasonably selected based on local conditions and with environmental protection as the premise. Bases should be chosen that are far from domestic and industrial pollution, with fresh air, clean water quality and geographical terrain favorable for tea production. When developing new tea gardens in the base, attention should be paid to the reasonable matching of early, middle and late-maturing improved varieties to optimize the tea type structure and alleviate the labor shortage.
2. Technology for Tea Garden Management and Control
The technology for the management and control of tea garden fertilizer and cultivation includes technologies such as tea garden tillage, fertilization, pest control, pruning and picking, among which the technologies for tea garden pest control and fertilizer and cultivation management have the greatest impact on tea quality and safety. For the management of tea garden fertilizer and cultivation, according to the characteristics of tea trees' demand for nutrients, the following principles should be followed in tea garden fertilization: emphasize organic fertilizers, combine base fertilizer with topdressing, spring fertilizer with summer and autumn fertilizers, and root fertilizer with foliar fertilizer. The base fertilizer is applied in mid-October; topdressing should be applied early, multiple times and in sufficient quantity. Spring fertilizer is applied in early and mid-February, accounting for more than 40% of the total topdressing amount in the whole year, and topdressing is done 4-6 times a year. The fertilization method is furrow application, and no-tillage fertilization is advocated for tea gardens with loose soil. The types of base fertilizers are mainly cake fertilizer, barnyard manure and organic compound fertilizer. In addition, scientific extra-root fertilization should be carried out, and attention should be paid to the nutritional balance of various trace elements such as calcium, magnesium, sulfur, iron, manganese, zinc and copper.
Most of the Wudang Taoist Tea gardens are mountainous and alpine tea gardens, with rich natural enemy resources and less pest damage, so chemical pesticides are generally not used for control. Therefore, the prevention and control of tea garden pests and diseases should adhere to the policy of "prevention first, comprehensive prevention and control", and the prevention and control measures should be based on agricultural prevention and control and adopt comprehensive prevention and control means.
a. Agricultural prevention and control measures mainly include reasonable pruning, scientific fertilization and reasonable picking; for newly planted tea gardens, resistant improved varieties should be selected and tea trees and forests should be planted in combination.
b. Physical prevention and control measures mainly include promoting frequency-vibration insecticidal lamps and color plate trapping technologies. For example, by using the phototaxis of insects, the light trapping technology is promoted, which has an obvious trapping effect on the adults of tea caterpillars, tea loopers, tea leaf rollers and spodoptera litura on tea leaves.
c. The use of biological pesticides is advocated, and natural enemies should be protected and utilized.
3. Clean Processing Technology for Tea
For tea factories with outdated, mismatched and aging processing equipment, poor factory environment, simple conditions, small scale, scattered regional layout, poor sanitary quality and low level of standardized production, through the transformation of tea processing factories, tea processing can be carried out in accordance with the requirements of product standardization and continuous production processes, and efforts should be made to ensure that tea processing does not touch the ground; the processing equipment of tea factories should be regularly technically transformed and upgraded, and machinery with high heavy metal content should not be used; tea factories should have a sound quality management system and implement full-process monitoring of product quality; processing personnel should hold health certificates and post training certificates, master tea processing techniques and operation skills, understand the requirements for tea processing hygiene and quality, and have the basic qualities required for tea processing; processing, production, packaging, storage and transportation must strictly comply with the relevant requirements for pollution-free food to prevent product pollution, so as to realize enterprise management of tea processing, establish rules and regulations, standardize the processing process, eliminate hidden hygiene and safety hazards, and achieve clean processing.
4. Tea Quality Traceability Technology
Tea quality traceability refers to the establishment of tea agricultural archives in accordance with the principle that each link from production to sales can be traced to each other, recording the tea origin, picking date, processing time, tea variety, input registration, source detection records, processing enterprises, employees, finished tea detection records, packaging time, distribution outlets and other contents. Certifications such as ISO9000 (Quality Management and Quality Assurance System), ISO14000 (Environmental Management and Environmental Assurance System) and HACCP (Hazard Analysis and Critical Control Point System), as well as domestic and foreign certifications for pollution-free tea, green food tea and organic tea, all require declared enterprises to establish a tea quality traceability system. Consumers can find out the production process of tea, the certification status of the base and the name of the specific production responsible person through the information code.
5. Regulations on Product Harvesting and Post-Harvest Handling
When the germination rate of tea buds on the tea tree canopy reaches 5%, the garden can be opened for picking. Picking should be carried out in grades according to standards and plots. The raw materials are required to be uniform, without purple buds, red stems or hollow buds. The general processing flow of green tea is: fresh leaf picking - fresh leaf acceptance - spreading - fixing - spreading - rolling - second drying - shaping - drying - selection - inspection - storage - packaging and other processes. The general processing flow of Gongfu tea is: fresh leaf picking - fresh leaf acceptance - selection - withering - green making - fixing - rolling - initial drying - cloth rolling - block breaking - drying - inspection - storage - packaging and other processes. The processing process must implement DB4203/T65.1-2010 "Technical Regulations for Wudang Taoist Tea Processing".
6. Production Records and Requirements
External Sensory Characteristics
Wudang Taoist Tea has a long history. Since ancient times, teas such as Meizi Tribute Tea and Taihe Tea have been presented as tributes to the imperial court. The green tea products of Wudang Taoist Tea are green in color, with bright light green soup, long-lasting high aroma, fresh and mellow taste, and bright green tea leaves, integrating high aroma, organic property and mellow taste. The Gongfu tea products of Wudang Taoist Tea are sandy green in color, with yellowish-green and relatively bright soup, mellow and sweet taste. The tea leaves are yellowish-green with red edges, and the aroma is rich and long-lasting.
Internal Quality
Wudang Taoist Tea contains free amino acids ≥ 2.80%, tea polyphenols 20-35%, moisture content ≤ 6.0%, total ash ≤ 6.0%, broken tea ≤ 6.0%, crude fiber ≤ 13.5%, and water extract ≥ 36.0%.
Origin Environment
Shiyan City is located in the Qinba Mountain Area of the Han River Basin, at the northernmost part of China's northern subtropical monsoon climate zone. It has a humid climate, sufficient sunlight, little severe cold in winter and little extreme heat in summer. The annual temperature change is not obvious, and the annual temperature range is small, belonging to a typical northern subtropical continental monsoon climate. Due to the obvious undulation of mountains in the territory and the great difference in altitude, the Qinling Mountains in the north block and weaken the cold air from the north, and the Daba Mountain system in the south blocks and disturbs the warm and humid air flow from the southwest. In addition, the "water body climate effect" caused by the huge storage capacity of large and extra-large reservoirs such as Danjiangkou and Huanglongtan in the territory, and the "topographic effect" of many scattered mountain valleys and basins, the climate of the city not only has the typical characteristics of the northern subtropical monsoon climate, but also has unique individual characteristics different from other areas in the same climate region. The annual average temperature is 15.3℃, the frost-free period is 242 days, the annual average precipitation is 834.4 mm, and the annual average sunshine hours is 1834.5 hours. The superior geographical and climatic conditions, abundant high-quality water resources and vast mountainous area provide an ideal environment for the production of high-quality green tea.
Product Honors
Wudang Taoist Tea has successively won titles such as "Asia-Pacific (International) Low-Carbon Agriculture Award", "National Geographical Indication Protected Product", "Gold Award of the 8th China Agricultural Fair", "Famous Trademark of Hubei Province", "Top Ten Brand Teas of Hubei Province" and "City Card of Shiyan".
In October 2009, the Department of Agriculture of Hubei Province awarded Wudang Taoist Tea the title of "Hubei's First Cultural Famous Tea".
In 2012, in the selection activity of "China's Most Influential Regional Public Brand" held by the High-Quality Agricultural Products Development Center of the Ministry of Agriculture, Wudang Taoist Tea won the title of China's Top 100 Regional Public Brands of Agricultural Products and ranked first among the 24 tea brands entering the top 100 in the country.
On November 15, 2010, the Ministry of Agriculture of the People's Republic of China approved the registration and protection of "Wudang Taoist Tea" as an agricultural product with geographical indication.
In 2014, the China High-Quality Agricultural Products Development and Service Association awarded Wudang Taoist Tea the title of "China's First Cultural Famous Tea". In the same year, the center stated in the release of China's brand value evaluation information that the brand value of Wudang Taoist Tea reached 4.065 billion yuan, ranking third in the national agricultural products category.
On November 15, 2019, at the 17th China International Agricultural Products Fair, it was selected into the list of 300 representative characteristic agricultural product regional public brands and included in the China Agricultural Brand Catalog.
Green and Pollution-Free
1. Technology for the Construction of Advantageous Bases
In the process of base construction, bases should be reasonably selected based on local conditions and with environmental protection as the premise. Bases should be chosen that are far from domestic and industrial pollution, with fresh air, clean water quality and geographical terrain favorable for tea production. When developing new tea gardens in the base, attention should be paid to the reasonable matching of early, middle and late-maturing improved varieties to optimize the tea type structure and alleviate the labor shortage.
2. Technology for Tea Garden Management and Control
The technology for the management and control of tea garden fertilizer and cultivation includes technologies such as tea garden tillage, fertilization, pest control, pruning and picking, among which the technologies for tea garden pest control and fertilizer and cultivation management have the greatest impact on tea quality and safety. For the management of tea garden fertilizer and cultivation, according to the characteristics of tea trees' demand for nutrients, the following principles should be followed in tea garden fertilization: emphasize organic fertilizers, combine base fertilizer with topdressing, spring fertilizer with summer and autumn fertilizers, and root fertilizer with foliar fertilizer. The base fertilizer is applied in mid-October; topdressing should be applied early, multiple times and in sufficient quantity. Spring fertilizer is applied in early and mid-February, accounting for more than 40% of the total topdressing amount in the whole year, and topdressing is done 4-6 times a year. The fertilization method is furrow application, and no-tillage fertilization is advocated for tea gardens with loose soil. The types of base fertilizers are mainly cake fertilizer, barnyard manure and organic compound fertilizer. In addition, scientific extra-root fertilization should be carried out, and attention should be paid to the nutritional balance of various trace elements such as calcium, magnesium, sulfur, iron, manganese, zinc and copper.
Most of the Wudang Taoist Tea gardens are mountainous and alpine tea gardens, with rich natural enemy resources and less pest damage, so chemical pesticides are generally not used for control. Therefore, the prevention and control of tea garden pests and diseases should adhere to the policy of "prevention first, comprehensive prevention and control", and the prevention and control measures should be based on agricultural prevention and control and adopt comprehensive prevention and control means.
a. Agricultural prevention and control measures mainly include reasonable pruning, scientific fertilization and reasonable picking; for newly planted tea gardens, resistant improved varieties should be selected and tea trees and forests should be planted in combination.
b. Physical prevention and control measures mainly include promoting frequency-vibration insecticidal lamps and color plate trapping technologies. For example, by using the phototaxis of insects, the light trapping technology is promoted, which has an obvious trapping effect on the adults of tea caterpillars, tea loopers, tea leaf rollers and spodoptera litura on tea leaves.
c. The use of biological pesticides is advocated, and natural enemies should be protected and utilized.
3. Clean Processing Technology for Tea
For tea factories with outdated, mismatched and aging processing equipment, poor factory environment, simple conditions, small scale, scattered regional layout, poor sanitary quality and low level of standardized production, through the transformation of tea processing factories, tea processing can be carried out in accordance with the requirements of product standardization and continuous production processes, and efforts should be made to ensure that tea processing does not touch the ground; the processing equipment of tea factories should be regularly technically transformed and upgraded, and machinery with high heavy metal content should not be used; tea factories should have a sound quality management system and implement full-process monitoring of product quality; processing personnel should hold health certificates and post training certificates, master tea processing techniques and operation skills, understand the requirements for tea processing hygiene and quality, and have the basic qualities required for tea processing; processing, production, packaging, storage and transportation must strictly comply with the relevant requirements for pollution-free food to prevent product pollution, so as to realize enterprise management of tea processing, establish rules and regulations, standardize the processing process, eliminate hidden hygiene and safety hazards, and achieve clean processing.
4. Tea Quality Traceability Technology
Tea quality traceability refers to the establishment of tea agricultural archives in accordance with the principle that each link from production to sales can be traced to each other, recording the tea origin, picking date, processing time, tea variety, input registration, source detection records, processing enterprises, employees, finished tea detection records, packaging time, distribution outlets and other contents. Certifications such as ISO9000 (Quality Management and Quality Assurance System), ISO14000 (Environmental Management and Environmental Assurance System) and HACCP (Hazard Analysis and Critical Control Point System), as well as domestic and foreign certifications for pollution-free tea, green food tea and organic tea, all require declared enterprises to establish a tea quality traceability system. Consumers can find out the production process of tea, the certification status of the base and the name of the specific production responsible person through the information code.
5. Regulations on Product Harvesting and Post-Harvest Handling
When the germination rate of tea buds on the tea tree canopy reaches 5%, the garden can be opened for picking. Picking should be carried out in grades according to standards and plots. The raw materials are required to be uniform, without purple buds, red stems or hollow buds. The general processing flow of green tea is: fresh leaf picking - fresh leaf acceptance - spreading - fixing - spreading - rolling - second drying - shaping - drying - selection - inspection - storage - packaging and other processes. The general processing flow of Gongfu tea is: fresh leaf picking - fresh leaf acceptance - selection - withering - green making - fixing - rolling - initial drying - cloth rolling - block breaking - drying - inspection - storage - packaging and other processes. The processing process must implement DB4203/T65.1-2010 "Technical Regulations for Wudang Taoist Tea Processing".
6. Production Records and Requirements
In the whole production process of Wudang Taoist Tea, complete file records of raw material procurement, processing, storage, transportation, warehousing, delivery and sales must be established. The records are required to be accurate, clear, neat and complete, and properly kept for reference.
Wudang taoist kungfu tea
wudang taoist kungfu tea
