Meitan County

Guizhou's mountains and waters are endowed with remarkable natural beauty and rich resources. Data shows that Guizhou's tea garden area has expanded from 5.24 million mu in 2014 to over 7 million mu in 2023, ranking it among the top in the country; the province's tea industry's comprehensive output value also jumped from 27 billion yuan to 63 billion yuan during the same period. The Multi-Color Guizhou Network specially launches the column "[Visit Guizhou's Tea]," starting from Guizhou's tea industry chain, interviewing tea farmers, tea makers, scientific researchers, teahouse owners, and foreign tea seekers, reflecting how Guizhou's excellent ecology fosters clean tea and its path of high-quality industrial development. "Qian Tea No.1" took nearly 16 years to develop from a superior strain to a new variety. In April 2019, it was registered by the Ministry of Agriculture as a non-principal crop variety, allowing for its promotion. Its primary developer is Dr. Chen Zhengwu, researcher at the Guizhou Tea Research Institute and leader of the tea plant resource breeding discipline. On August 5th, Dr. Chen Zhengwu told reporters that since its promotion in 2019, "Qian Tea No.1" has been introduced to areas such as Daozhen Autonomous County, Sinan County, Yanhe Autonomous…

Basic Introduction to Zunyi Red"Zunyi Red" is a high-quality black tea product formed by constantly improving the production process, based on the successful trial production of "Qian Red" in Meitan in the 1940s. It has been developed fully utilizing the national clonal cultivars series in Meitan since 2008. It has been favored by tea industry giants like Zhang Tianfu and Chen Zongmao as well as consumers. In its first participation in a competition for quality teas, it won gold medals at both the Guangzhou Tea Expo and the Shanghai Tea Expo. Nutritional ValueBlack tea is rich in nutrients such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, and aspartic acid. During the fermentation process, the chemical reactions of polyphenols cause significant changes in the chemical components of fresh leaves, resulting in the production of components such as theaflavins and thearubigins. The aroma becomes significantly more pronounced, forming the unique color, aroma, and taste of black tea. Product FeaturesBlack tea combines practicality with artistry. The tea soup is bright, amber or orange in color, with excellent visual effects; black tea is also very gentle, adaptable to different environments, and quite romantic and warm. The…