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天文台於上午7时50分宣布发出黑色暴雨警告信号，美食博览、美食商贸博览、香港国际茶展、美与健生活博览及家电‧家居‧博览将延迟开放，原定早上10时30分举行的开幕典礼将会取消，而国际现代化中医药及健康产品会议则会改以网上直播形式进行。大会将在可行情况下，作出适当安排，确保已到场人士的安全。大会会密切留意天气变化，并预期在黑色暴雨警告信号取消後两小时後开放美食博览、美食商贸博览、香港国际茶展、美与健生活博览及家电‧家居‧博览。

美食博览及同期活动 暴雨之特别安排

&nbsp; &nbsp; &nbsp;Guzhang Maojian, belonging to the category of green tea, is a famous tea from ancient and modern times. It is named after its location and is produced in Guzhang County, Wuling Mountain, Hunan Province. It is made from the tender buds and leaves of suitable tea tree varieties, which are finely processed. It has the characteristics of being tight and straight with many hairs, green in color, tender and fragrant, mellow and sweet in taste, and resistant to brewing. It has a unique taste and aroma, and is known as the "treasure of green tea". The unique growth environment and processing technology have created the distinctive quality of Guzhang Maojian.&nbsp; &nbsp; &nbsp;The processing technology of Guzhang Maojian is divided into eight steps: spreading green, killing green, initial kneading, stir frying two green, re kneading, stir frying three green, making strips, lifting hair and collecting pot.&nbsp; &nbsp; &nbsp;In 2007, Guzhang Maojian was successfully declared as a national geographical indication protection product. In the same year, the Hunan Provincial Bureau of Technical Quality Supervision issued the "Local Standard for Guzhang Maojian Tea" (provincial standard), as well as "Origin Certification" and QS Certification. In May 2011, "Guzhang Maojian" was recognized as a "China Famous Trademark" by the State Administration for Industry and Commerce.&nbsp; &nbsp; &nbsp;Guzhang Maojian grows in a unique natural environment. Guzhang County belongs to the subtropical mountainous monsoon humid climate, with an average annual temperature of around 16 ℃, mild and humid, abundant heat, concentrated rainfall, distinct four seasons, no scorching heat in summer, and less severe cold in winter. The regional distribution of climate is uneven, the small terrain climate is complex, the vertical variation is large, the mountain inversion effect is obvious, and it has the characteristics of mountain forest microclimate. The micro distribution of soil humus and soil layer thickness is obvious, and the soil texture is mostly loam or sandy loam. The area with a nitrogen content greater than 1% accounts for 83%. The total phosphorus content is between 0.5% and 0.2%, the average total potassium content is 2.2%, and the selenium content is extremely rich, significantly higher than in other regions. Under specific natural ecological conditions, the relatively abundant soil nutrients, especially the tea garden soil parent material, which is mostly purple shale with high phosphorus content, are highly suitable for the growth of tea trees, laying a good foundation for the production of Guzhang Maojian famous tea.

&nbsp; &nbsp;Stir frying refers to the process of making tea by using the method of low fire to wither the tea in the pot. Through manual rolling, the water in the tea evaporates rapidly, blocking the process of tea fermentation, and keeping the essence of tea juice completely. Stir frying green tea is a major leap in the history of tea making.&nbsp; &nbsp;Roasting green is a turning point process that serves as a bridge between the previous and the next, quickly stopping a series of enzymatic oxidation processes and consolidating the formed quality characteristics. Starting is to continue losing some moisture, which facilitates the operation of shaping stages such as kneading and drying. The frying process also has a certain impact on quality.&nbsp; During the process of frying green tea, the temperature of the leaves increases, and the enzymatic activity rapidly increases. Within the optimal temperature range of 20-45 degrees Celsius for enzyme activity, the enzyme activity doubles for every 10 degrees Celsius increase in temperature. Some data suggests that the optimal temperature for polyphenol oxidase is 52 degrees Celsius. When the temperature rises to 70 degrees Celsius, the enzyme becomes inactive and denatured, and around 85 degrees Celsius, the enzyme solidifies and breaks down. In order to prevent the tea green from rapidly turning red during frying green tea, the leaf temperature should be raised to above 70 degrees Celsius in the shortest possible time. Therefore, frying green tea should have a certain high temperature. If you see the bottom of the pot or the frying machine turning white during the day and red at night, you can add the leaves. Contact: Ms. LongContact phone number: 15107477500If it is not an inland network in China, please add the area code

&nbsp; &nbsp; In the territory of Xiangxi Tujia and Miao Autonomous Prefecture, during the Warring States period, it belonged to Qianzhong Commandery of Chu. On August 1, 1952, with the approval of the Central People's Government, six counties including Qiancheng, Fenghuang, Yongsui, Luxi, Guzhang, and Baojing were designated to establish the Xiangxi Miao Autonomous Region (prefecture level). In 1955, Xiangxi Miao Autonomous Region was reorganized into Xiangxi Miao Autonomous Prefecture. On September 20, 1957, Xiangxi Tujia and Miao Autonomous Prefecture was established. [16] Xiangxi Tujia and Miao Autonomous Prefecture is a national level Wuling Mountain Area (Xiangxi) Tujia and Miao cultural and ecological protection zone and a national comprehensive tourism demonstration zone. It has the first batch of national historical and cultural cities, Fenghuang County, within its jurisdiction. There are numerous cultural relics in the prefecture, and Laosi City and its surrounding areas have a large number of natural and cultural landscape relics. Xiangxi is also one of the birthplaces of Wuling culture. Simultaneously enjoying the policies of the National Western Development Plan, it is one of the three prefecture level administrative regions that enjoy relevant policies.&nbsp; &nbsp;There are 209 families, 897 genera, and over 2206 species of vascular plants in Xiangxi Tujia and Miao Autonomous Prefecture. Preserving world-renowned relict plants such as Metasequoia, Eucommia ulmoides, Ginkgo biloba, Taxus chinensis, Bole tree, Eucommia ulmoides, and Fragrant Fruit Tree; There are 985 species of medicinal plants, among which 19 species such as Eucommia ulmoides, Ginkgo biloba, Gastrodia elata, Camphor, and Ginger are nationally protected precious medicinal materials; More than 230 species of oil plants with seed oil content greater than 10%; 383 species belonging to 216 genera and 91 families of ornamental plants; More than 60 types of vitamin plants; There are 12 types of pigment plants. It is an important production area for Chinese tung oil trees, oil tea, lacquer, and traditional Chinese medicinal materials.&nbsp; &nbsp; &nbsp;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.

&nbsp;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&nbsp; &nbsp; &nbsp; Sensory characteristics：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 unique grain flavor. The leaves are tender green, bright and particularly soft at the bottom.&nbsp; &nbsp; &nbsp; Quality characteristics：Xiangxi's' Golden Tea 'Wealthy Millions of Families Xiangxi Tujia and Miao Autonomous Prefecture Tea Plantation covers an area of over 900000 acres, ranking first in the province。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%.&nbsp; &nbsp; &nbsp; The registration number of the geographical indication certification trademark for "Xiangxi Golden Tea" is 15887938. The production area of the commodity is 109 ° 11 ′ -110 ° 55 ′ E longitude and 27 ° 44 ′ -29 ° 47 ′ N latitude, distributed in the Xiangxi Tujia and Miao Autonomous Prefecture of Hunan Province, including Jishou City, Baojing County, Guzhang County, Huayuan County, Yongshun County, Longshan County, Luxi County, and Fenghuang County&nbsp; &nbsp; &nbsp; This is a premium green tea from Xiangxi, Hunan, China. It is grown in tea gardens deep in the mountains, with good mountains, water, and environment. The tea leaves are the best, with a fragrant and sweet taste that is super delicious

&nbsp; &nbsp; &nbsp; 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&nbsp; &nbsp; &nbsp; Sensory characteristics：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 unique grain flavor. The leaves are tender green, bright and particularly soft at the bottom.&nbsp; &nbsp; &nbsp; Quality characteristics：Xiangxi's' Golden Tea 'Wealthy Millions of Families Xiangxi Tujia and Miao Autonomous Prefecture Tea Plantation covers an area of over 900000 acres, ranking first in the province。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%.&nbsp; &nbsp; &nbsp; The registration number of the geographical indication certification trademark for "Xiangxi Golden Tea" is 15887938. The production area of the commodity is 109 ° 11 ′ -110 ° 55 ′ E longitude and 27 ° 44 ′ -29 ° 47 ′ N latitude, distributed in the Xiangxi Tujia and Miao Autonomous Prefecture of Hunan Province, including Jishou City, Baojing County, Guzhang County, Huayuan County, Yongshun County, Longshan County, Luxi County, and Fenghuang County&nbsp; &nbsp; &nbsp; This is a premium green tea from Xiangxi, Hunan, China. It is grown in tea gardens deep in the mountains, with good mountains, water, and environment. The tea leaves are the best, with a fragrant and sweet taste that is super delicious

&nbsp; &nbsp; &nbsp; &nbsp; Berry tea, also known as Qing Shuang Gu Teng tea, is a small leafed snake grape plant that grows in the Wuling Mountains and the core area of western Hunan. It is also called small leafed vine tea. In 2013, it was approved by the former National Health and Family Planning Commission as a new food ingredient. This plant contains natural active ingredients flavonoids, with an average total flavonoid content of over 26% in young stems and leaves. Among them, the total flavonoid content in the bud tip is the highest at 43.78%, making it the plant with the highest flavonoid content among all discovered plants and known as the "king of flavonoids". Due to the cell breakage during its processing, the flavonoid active ingredients contained in the cells penetrate to the surface and form a layer of "white frost", which looks moldy and is commonly known as "moldy tea". Because the word "mold" is inauspicious, it sounds like "berry tea". Literati and scholars refer to it as "Qing Shuang Gu Teng tea" in the "Tea Classic", hence it is called "Qing Shuang Gu Teng tea".&nbsp; &nbsp; &nbsp; &nbsp;Berry tea, commonly known as Tengcha or Ganlu tea, also known as Tujia Shencha or Shenxiancao, is a perennial vine plant with medicinal and drinking properties. Its medicinal name is "Xianchi Snake Grape". There are clear records in pharmacopoeias such as "The Compendium of Chinese Herbal Medicine" and "The National Compendium of Chinese Herbal Medicine" that berry tea has a green color and white frost, and has a significant health and therapeutic effect when consumed. It was once known as "Tengcha", "Baicha", and "Shencha" in history.&nbsp; &nbsp; &nbsp;According to scientific research, berry tea is an extremely precious plant left behind after the extinction sweep of glaciers in the fourth century. Firstly, it grows on mountain peaks at an altitude of 400-1500 meters; Secondly, it must be shrouded in clouds and mist year-round to ensure humidity; Thirdly, it is rooted in a special quartz sandstone soil.&nbsp; &nbsp; Berry tea does not contain theophylline or caffeine, and will not cause excitement after drinking. It can improve and enhance sleep quality and is suitable for all ages; The active flavonoids in berry tea can kill bacteria and can still be consumed after brewing for a week without spoiling; Can be administered with traditional Chinese and Western medicine, and has an auxiliary absorption effect; It does not contain tannic acid and can be consumed after meals without affecting the absorption of protein by the human body. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; The above information is sourced from Baidu Baike for reference only and does not constitute any legal liability basis

&nbsp; &nbsp; &nbsp; Xiangxi Golden Tea Set has the characteristics of "Four Highs and Four Wonders": "Four Highs" refers to the high content of amino acids, tea polyphenols, water extracts, and chlorophyll in tea leaves, with an amino acid content of 7.47%, which is twice that of general green tea varieties during the same period. The tea polyphenol content is about 20%, the water extract is nearly 50%, and the leaf chlorophyll is more than 50% higher than the control variety; The "Four Wonders" refer to the rich aroma of tea, the emerald green color of the soup, the refreshing taste, and the mellow aftertaste. Especially with high amino acid content, the Baojing Golden Tea Set has the effects of health and beauty, promoting metabolism, and prolonging life. Baojing Golden Tea and Black Tea have the quality characteristics of "aroma, green, refreshing, and mellow", and are excellent products for nourishing the stomach, beauty, and health.&nbsp; &nbsp; &nbsp; On March 25, 2010, the Ministry of Agriculture of the People's Republic of China approved the registration and protection of geographical indications for agricultural products for "Baojing Golden Tea".&nbsp; &nbsp; &nbsp;Golden tea is a sexual population variety formed by long-term natural and artificial selection of ancient tea trees in China, with five significant characteristics: first, early germination; Secondly, it has a high germination density, uniformity, strong tenderness, and high yield; Thirdly, it has strong resistance; The fourth is excellent quality; Number five is high efficiency。&nbsp; &nbsp; &nbsp;In Aikou Village, Majingao Town, Jishou City, where the capital of Xiangxi Autonomous Prefecture is located, there still stands a section of 500 year old bluestone ruins wall, ancient and desolate. The mottled walls seem to be engraved with dull words, recounting her distant and unusual historical background. This is the trading site of Ming Dynasty golden tea. As early as before the Ming Dynasty, the Miao compatriots who lived deep in the core area of the pass used a unique wild tea with a rich flavor and a golden soup color as their main "currency", which was exchanged for various daily necessities at the foot of the ancient city wall. Especially after the mid Ming Dynasty, the trading market for tea trading in the pass became increasingly prosperous, with everyone sipping fragrant tea and every household holding cups of "gold" and "tea currency", greatly improving the living standards of the local Miao people. The Tea Horse Ancient Road, which was opened at that time and led to Yunnan and Sichuan, still extends well into the distance along the clear and bottomless Lengzhai River Valley。Contact: Ms. LongContact phone number: 15107477500If it is not an inland network in China, please add the area code

&nbsp; &nbsp; &nbsp; &nbsp;Drying green tea is a key initial process in the tea making process, mainly using mechanical equipment for thermal drying treatment. This process usually occurs 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.&nbsp; &nbsp; &nbsp; Drying green requires precise control of temperature (100-120 ℃) and duration (20-30 minutes) to avoid high temperatures damaging tea components and affecting flavor.&nbsp; &nbsp; &nbsp; 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.&nbsp; &nbsp; &nbsp; The roasting process includes two core stages: rough fire roasting and sufficient fire roasting. During the initial heating stage, lay the tea leaves flat on the chain plate of the dryer and evaporate the moisture through hot air circulation; In the foot fire stage, the baking temperature is raised to the upper limit of the process threshold to complete the shaping and final dehydration.&nbsp; &nbsp; &nbsp; The modern roasting process follows three major technical standards:&nbsp; &nbsp; &nbsp;Temperature gradient: In the initial stage, the temperature is controlled at 100-110 ℃, and in the final stage, it rises to 115-120 ℃；&nbsp; &nbsp; &nbsp;Moisture content requirement: The moisture content of tea leaves after drying should be less than 6% (according to the 2019 Chinese Socialist Literature and Art Society standard)；&nbsp; &nbsp; &nbsp;Wind speed regulation: The hot air flow rate inside the dryer is maintained at 0.5-1.2 meters per second to ensure even heating；&nbsp; &nbsp; &nbsp;According to the research data from Marco Polo website in 2025, the average time for drying Pu'er tea is about 5 minutes shorter than that of green tea, which is directly related to the difference in tea fermentation demand.Contact: Ms. LongContact phone number: 15107477500If it is not an inland network in China, please add the area code

Golden Tea: The Treasure of Stir fried Green Tea🌱 Golden tea, originating from Xiangxi Tujia and Miao Autonomous Prefecture in Hunan Province, is a precious treasure and a shining pearl in the national geographical indication of agricultural products. It belongs to roasted green tea and has won the love of tea lovers with its unique craftsmanship and excellent quality.🍃 The production process includes multiple steps such as fresh leaf spreading, withering, rolling, breaking, initial drying, curling, and re drying. Each step is meticulously crafted to ensure the quality of the tea leaves.🌟 The characteristics of golden tea are significant: early germination, high density and neatness; Strong tenderness and high yield; Strong resistance, able to grow in various environments; Excellent quality, refreshing taste, and a sweet aftertaste. Especially with its high amino acid content, this tea has unique health benefits such as nourishing the skin and promoting metabolism.📜 There is a heartwarming little story about the origin of the name Golden Tea. According to the "Annals of Emperor Ming Shizong", during the Jiajing period of the Ming Dynasty, Lu Jie, the Grand Censor of Hubei and Guangxi, and his team were in imminent danger due to contracting malaria during their inspection tour. Fortunately, the local Miao old lady brewed a hundred year old tea leaf soup in front of her own house as a gift. After drinking it for half an hour, everyone felt that the miasma had completely disappeared. Lu Jie was overjoyed and immediately gave the old grandmother a ingot of gold, and presented this tea as a tribute to the court. Since then, this tea has gained the reputation of "one or two golden teas".🍵 Nowadays, golden tea has become a favorite among tea lovers. With every sip of tea, one can feel the gift from nature and the passion and craftsmanship of the Miao people.Roasting green is a turning point process that serves as a bridge between the previous and the next, quickly stopping a series of enzymatic oxidation processes and consolidating the formed quality characteristics. Starting is to continue losing some moisture, which facilitates the operation of shaping stages such as kneading and drying. The frying process also has a certain impact on quality.Through manual rolling, the tea water evaporates rapidly, which blocks the process of tea fermentation and completely retains the essence of tea juice. Stir frying green tea is a major leap in the history of tea making.Contact: Ms. LongContact phone number: 15107477500If it is not an inland network in China, please add the area code

&nbsp; &nbsp;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&nbsp; &nbsp; &nbsp; Sensory characteristics：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 unique grain flavor. The leaves are tender green, bright and particularly soft at the bottom.&nbsp; &nbsp; &nbsp; Quality characteristics：Xiangxi's' Golden Tea 'Wealthy Millions of Families Xiangxi Tujia and Miao Autonomous Prefecture Tea Plantation covers an area of over 900000 acres, ranking first in the province。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%.&nbsp; &nbsp; &nbsp; The registration number of the geographical indication certification trademark for "Xiangxi Golden Tea" is 15887938. The production area of the commodity is 109 ° 11 ′ -110 ° 55 ′ E longitude and 27 ° 44 ′ -29 ° 47 ′ N latitude, distributed in the Xiangxi Tujia and Miao Autonomous Prefecture of Hunan Province, including Jishou City, Baojing County, Guzhang County, Huayuan County, Yongshun County, Longshan County, Luxi County, and Fenghuang County&nbsp; &nbsp; &nbsp; This is a premium green tea from Xiangxi, Hunan, China. It is grown in tea gardens deep in the mountains, with good mountains, water, and environment. The tea leaves are the best, with a fragrant and sweet taste that is super delicious

&nbsp; &nbsp; &nbsp; 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。&nbsp; &nbsp; &nbsp; 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。&nbsp; &nbsp; &nbsp;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。&nbsp; &nbsp; 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。&nbsp; &nbsp; 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. LongContact phone number: 15107477500If it is not an inland network in China, please add the area code