Basic Introduction to Xishui Black Tea
Xishui County, as a tourist and summer resort, is also an ideal kingdom for the growth of tea trees. Therefore, the natural resources of tea are abundant, with unique geographical advantages. Wild tea in the mountains is very common, and in many towns within the county, almost every village has its own ancient tea trees that grow naturally, which the villagers pick and process for their own consumption.
Quality and Technical Requirements for Xishui Black Tea
I. Variety
Local group varieties suitable for processing into black tea.
II. Site Conditions
Elevation range of 900m to 1800m within the production area, soil types of yellow or yellow-brown soil, soil pH value of 4.5 to 6.5, organic matter content in the soil ≥1.0%, and soil layer thickness ≥50cm.
III. Cultivation Management
1. Nursery: Short shoot cutting propagation technology is used.
2. Planting: Density ≤50,000 plants per hectare.
3. Fertilization: ≥22,500kg of matured farmyard manure applied per hectare annually.
4. Environmental and Safety Requirements: The use of pesticides, fertilizers, etc., must comply with national regulations and must not pollute the environment.
IV. Harvesting
Harvest single buds to one bud with two initial leaves from early February to early May, and from early June to early July.
V. Processing
(1) Process Flow: Fresh leaves → Withering → Kneading → Fermentation → Drying.
(2) Process Requirements:
1. Withering: Spread leaf thickness of 3 to 8cm, time of 14 to 16 hours. After withering, the leaf color is dull, soft to the touch, does not break when bent, and is not prickly;
2. Kneading: After kneading, the bud and leaf color turns yellow-green, the tea strips are round and tight, and the tea juice overflows, but no juice flows out when tightly gripped;
3. Fermentation: Tea pile thickness of 8 to 12cm, temperature of 28 to 35°C, relative humidity greater than 80%, and time of 4 to 6 hours. After fermentation, the leaf color is copper-red and uniform, emitting a floral fragrance;
4. Drying: Divided into preliminary drying, intermediate drying, and final drying three times. Final drying temperature is 80 to 110°C, time >30 minutes, moisture content
Dedicated Mark Usage
Producers within the origin area of Xishui Black Tea can apply to the Xishui County Market Supervision and Administration Bureau to use the “Dedicated Mark for Geographical Indication Products.” Upon review by the Guizhou Provincial Quality and Technical Supervision Bureau and approval by the General Administration of Quality Supervision, Inspection, and Quarantine (AQSIQ), the application will be announced. The testing institution for Xishui Black Tea will be selected by the Guizhou Provincial Quality and Technical Supervision Bureau from among qualified institutions.
Product Characteristics
1. Sensory Characteristics
Tightly rolled, slightly curled, with sharp tips; dark lustrous color; bright red liquor; rich aroma with floral or fruity fragrance, or floral honey fragrance; full-bodied, sweet aftertaste, and durable brewing; even, bright, and intact leaf base.
2. Physical and Chemical Indicators
Water-soluble extractives ≥35.0%, moisture content ≤6.5%.
3. Safety and Other Quality and Technical Requirements: Product safety and other quality and technical requirements must comply with national regulations.