Xiangxi Golden Tea grows in the Xiangxi Tujia and Miao Autonomous Prefecture and is an ancient and rare local tea tree species in Xiangxi. It is a national geographical indication trademark. In early spring tea, the amino acid content was as high as 7.8%, the tea polyphenol content was as high as 30%, and the water extract content was as high as 46.6%, with the characteristics of "high amino acids, high chlorophyll, and high water extract". Xiangxi Golden Tea has a green color, rich aroma, refreshing taste, and a sweet aftertaste. It has the quality characteristics of "green, fragrant, fresh, and strong" and is known as "one of the best green teas in China". Jishou City is the core production area of Xiangxi Golden Tea。

      Drying green tea is a key initial process in the tea making process, mainly using mechanical equipment for thermal drying treatment. This process is usually carried out after withering and rolling, and the moisture content of the tea leaves is reduced to below 6% through equipment such as a chain plate dryer, forming loose strands。

     Compared with sun drying and stir frying, drying can accelerate water evaporation through external intervention, better preserve tea nutrients, and promote aroma formation. This process is widely used in the processing of tea such as green tea and Pu'er tea, and its loose strip form lays the physical foundation for the subsequent fermentation process。

    The appearance is thick and sturdy, with emerald green and a hint of hair. The aroma of dry tea is strong, and the soup color is bright yellow green. The natural floral fragrance is unique, and the taste is fresh and refreshing with a distinctive grain flavor. The leaves have a tender green and bright bottom, which is particularly soft。

    The amino acid content is high, the phenol ammonia ratio is appropriate, the water extract reaches 46.6%, the amino acid content is 7.8%, the tea polyphenol content is 20.6%, and the caffeine content is 4.12%.

Contact: Ms. Long

Contact phone number: 15107477500

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