General "Wild Shiya Tea" Tea
Wild Shiya tea grows in high mountains and rocky cliffs above 800 meters above sea level. because of its stringent requirements on the growth environment, it can not be planted in low mountains so far. It absorbs the clouds of the mountains, bathes the brilliance of the sun and the moon, touches the aura of heaven and earth, and is free from any pollution. Only picked during the Qingming Festival and Grain Rain every year, the output is extremely limited, so it is a rare kind of tea. This product is made from the fresh leaves of alpine wild Shiya tea and refined by modern processing technology combined with traditional technology. After brewing, the soup color is clear green, the leaf bottom shows white frost, the aroma is unique, there are strong horseshoe incense and sugarcane fragrance, the entrance is sweet and fresh, and the cool feeling reveals the alpine "cliff rhyme". The production base of General Junfeng Tea Co., Ltd. has been approved as the producing area of tea pollution-free agricultural products by the Agriculture Department of Guangxi Zhuang Autonomous region, and the certificate number is WNCR-GX04-10013.
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Tea base and tree in Fujian
Scientific name: Carmonamicrophylla alias: basic and tree genus: Lithospermaceae and phylum: angiosperm: dicotyledonous subclass: synpetalous subclass morphological characteristics: shrubs, 1-3 m tall, much branched; young branches Terete, hirsute. Leaves alternate on long branches, clustered on short branches, leathery, Obovate or spatulate-Obovate, 0.9-5 cm long, 0.6-2.3 cm wide, base gradually
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Collection and processing of tea oil
1. Harvest: there are many varieties of Camellia oleifera, and the fruit ripening period is generally from October to early November. The mature fruit has the following characteristics: bright color, redness or yellowing, glossy fruit, peel hair off, fruit base hard and thick, fruit shell slightly cracked, seed shell blackened and shiny, seed kernel showing oil. Tea fruits should be harvested as soon as they are ripe. Different varieties of tea fruits should be picked first, then ripe and then picked, and the mature tea fruits of the same variety should also be harvested within nearly 7 days. The harvested tea fruits should be composted indoors for 6 days and 7 days.
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