Shaanxi

To further deepen the Jiangsu-Shaanxi cooperation in industrial assistance and support the development of Ziyang's tea industry, recently, Liao Dongchu, the Deputy Secretary of the County Party Committee, led a team to conduct an inspection and research on tea industry cooperation in Zhonglou District and Jintan District of Changzhou. Relevant officials from the County Development and Reform Bureau participated in the inspection and research. At Changzhou Kaigu Tea Food Co., Ltd. and Jiangsu Xinpin Tea Co., Ltd., Liao Dongchu and his delegation gained a deep understanding of the detailed processes involved in tea planting, processing, packaging, and sales. They also engaged in extensive communication, exchanges, and discussions with business leaders on the theme of how to leverage the Jiangsu-Shaanxi cooperation platform for industrial collaboration. Liao Dongchu stated that Ziyang County is committed to developing its tea industry as the leading sector for enriching the people and strengthening the county. Currently, the county has a tea plantation area of 260,000 mu, 66 tea zones, and an annual tea production of over 12,000 tons. Meanwhile, based on traditional tea production, Jintan District has been seeking innovation by building "smart tea gardens," integrating "matcha novelties," and exploring "spring economy." These initiatives have not…

Recently, the super typhoon Doksuri has approached with great intensity, prompting continuous red warnings from the China Meteorological Administration. Alongside this super typhoon comes extreme weather such as strong winds and heavy rainfall. To cope with the arrival of this super typhoon and protect the property safety of tea farmers, please keep the following points in mind. I. The Super Typhoon Doksuri is about to make landfall: a quick overview of domestic weather conditions Strong Winds: According to the China Meteorological Administration, the fifth typhoon of the year, Doksuri (Super Typhoon level), is expected to make landfall along the coast from Fuqing, Fujian to Huilai, Guangdong tomorrow morning (July 28th). The maximum wind force near its center could reach up to level 15 (wind speed of 50 m/s). Affected by this typhoon, the coastal regions of Taiwan Island, Fujian, Zhejiang, and eastern Guangdong will experience strong winds ranging from levels 6 to 8 and gusts reaching levels 9 to 10 on July 27-28. Some areas in southern Fujian and the southern coastal regions of Taiwan Island may experience winds of level 9 to 12 and gusts of level 13 to 15. Heavy Rainfall: On July 27-28, some regions of the…

The Qing Dynasty saw the emergence of black tea, oolong tea, white tea, dark tea, and yellow tea in addition to green tea, forming the six major categories of tea. Regardless of the type of tea, the brewing method from the Ming Dynasty of directly infusing tea leaves was still used. Under these circumstances, the types and forms of tea wares in the Qing Dynasty did not significantly deviate from the standards set during the Ming Dynasty. During the Qing Dynasty, teacups and teapots were typically made of clay or porcelain, with the Kangxi and Qianlong periods being particularly prosperous times for their production, especially those known as “Jingdezhen porcelain and Yixing clay.” Premium porcelain tea wares of the Qing Dynasty were mostly produced in Jingdezhen, Jiangxi, while production in Dehua, Fujian; Liling, Hunan; Tangshan, Hebei; Zibo, Shandong; and Yaozhou, Shaanxi also thrived but did not match Jingdezhen in terms of quality and quantity. During this period, in addition to continuing the production of blue-and-white porcelain and polychrome porcelain tea wares, new types such as pink-ground enamel and cloisonné enamel tea wares were created. Yixing purple clay tea wares of the Qing Dynasty developed further while preserving traditional techniques. During…

Due to the influence of multiple low-temperature cold waves last winter and this spring, there is a trend toward increased occurrence of diseases such as tea blister blight. The main diseases and pests occurring in tea gardens across the country include the tea green leafhopper, gray tea looper, tea looper, tea hairy caterpillar, tea thrips, pest mites, black tea scale, angular tea leaf beetle, tea lace bug, green plant bug, tea blister blight, and anthracnose. To effectively control the major tea tree diseases and pests in 2024 and ensure tea production and quality safety, the National Agricultural Technical Extension Center has developed this plan. Control Objectives Achieve a treatment rate of over 90% for major diseases and pests, an overall control efficacy of over 80%, keep the loss due to disease and pest damage under 8%, and reach a green control coverage rate of over 60%. Control Strategy Implement a green control strategy for tea tree diseases and pests based on ecological regulation and agronomic measures, with a focus on physical and chemical luring control and biological control, supplemented by scientific use of pesticides. Prioritize fitness cultivation, immunological induction, sex pheromone trapping, light trapping, color board trapping, biopesticides, and protection…

"This year Longhua has had ample rainfall, and the town government organized programs to improve tea quality and conducted skills training for scientific tea management. As a result, our income has increased compared to last year!" — Tea grower Cheng Qiangui from Renmin Village stated during an interview with the press. Screen County's Longhua Town is located at the northern foot of Laojun Mountain, the highest peak in southern Sichuan, with selenium-rich soil. The tea industry is a traditional sector in Longhua Town and a key source of income for farmers. In recent years, Longhua Town has focused on the full-chain development of the tea industry, intensively working on the "production," "processing," and "sales" ends, striving for "supply chain enhancement" and "strengthening," and promoting the transformation of the tea industry towards "standardization," "refinement," and "branding" to boost income growth for the people. In 2024, the estimated fresh leaf production of the town will reach 31 million pounds, an increase of about 15% year-over-year, with the total annual output value expected to exceed 167 million yuan, an increase of about 33 million yuan, or 25% year-over-year. According to sample survey results, the per-acre output value of tea in Longhua Town will…

Recently, there has been frequent rainfall in South China, posing a challenge for storing Pu'er tea. Proper handling can lead to better transformation of the tea, while improper handling can cause issues such as mold. Storage has become a challenge, as different regions have varying climates, so is there a difference in storage methods? Don't worry, after reading this article, you will find answers to these questions. The Four Factors Affecting Pu'er Tea Storage When the same Pu'er tea is stored in different environments, the final aged quality will vary. The four factors that significantly influence the quality of Pu'er tea storage are "temperature," "humidity," "light protection," and "air." These play the most significant role in the transformation process of Pu'er tea during storage. 1. Temperature: Temperature plays a crucial role in the transformation of Pu'er tea. Excessively high temperatures can cause the tea to develop off-flavors; in excessively low temperatures, the transformation process slows down or even stops. Therefore, a relatively suitable temperature is essential for storing Pu'er tea. The temperature for storing Pu'er tea should not be too high or too low, and it is recommended to maintain it around 25°C ± 3°C. 2. Humidity: Humidity is also…

“This year, Longhua has had ample rain, and the town government has organized multiple skill training sessions. Through scientific management, tea production has increased again, and our income this year has risen compared to last!” said Cheng Qiangui, a tea farmer from Renmin Village in Pingshan County's Longhua Town, Yibin City, with great delight. Recently, reporters learned from Longhua Town in Pingshan County that the town’s soil is rich in selenium, and the tea industry is a traditional one here. In recent years, the town’s Party Committee has focused on the entire chain of the tea industry, strictly grasping the “production end,” “processing end,” and “sales end.” They have been committed to filling and strengthening the chain, driving the tea industry towards development in the direction of “standardization,” “intensification,” and “branding.” This has resulted in continuous growth in the average per-acre value of tea in the town for three consecutive years and an ongoing increase in local tea farmers' incomes. “In 2024, the estimated fresh tea leaf output of the entire town is expected to reach 31 million pounds, an increase of about 15% year-over-year. The total annual production value is expected to exceed 167 million RMB, with an increase…

Dark tea undergoes external microbial fermentation, which involves not only the enzymatic reactions of the leaves themselves but also the assistance of external microorganisms. Professor Liu Zhonghua notes that in English descriptions, the process for black tea (red tea in Chinese) is referred to as “oxidation,” while dark tea truly undergoes “fermentation.” The wet-piling fermentation is a unique process in the making of dark tea. The wet-piling process itself is the fermentation process, where compressed dark tea leaves are sprinkled with water under controlled humidity and temperature conditions. This promotes the action of enzymes within the tea leaves and the activity of microorganisms, facilitating the transformation of the tea. The wet-piling process itself is the fermentation process. Compressed dark tea leaves are sprinkled with water under controlled humidity and temperature conditions. This promotes the action of enzymes within the tea leaves and the activity of microorganisms, facilitating the transformation of the tea. When the core temperature reaches 70 degrees Celsius, the pile is turned to ensure even temperature distribution, a process repeated multiple times. When all conditions are optimal, the metabolism of the microorganisms, along with the extracellular enzymes they secrete, can break down many substances in the tea, such…

      Glass, known to ancient people as liuli or lusili, is actually a colored, semi-transparent mineral. Tea wares made from this material give people a vivid and radiant feeling due to their bright colors and lustrous shine. The technique of making liuli in China started early, but it was not until the Tang Dynasty that with the increase in cultural exchanges between China and foreign countries and the continuous introduction of Western liuli wares into China, did the country begin to produce liuli tea wares. The plain, footed, light yellow liuli tea cup and the plain light yellow liuli tea saucer unearthed from the Famen Temple’s underground palace in Fufeng County, Shaanxi Province, which were offered by Emperor Xizong of the Tang Dynasty, are genuine Chinese liuli tea wares. Although their shapes are primitive, decorations simple, texture appears mixed, and transparency is low, they indicate that Chinese liuli tea wares had already emerged during the Tang Dynasty and were considered precious at the time. In modern times, with the rise of the glass industry, glass tea wares quickly became popular. This is because glass is transparent, lustrous, and highly moldable, so the tea wares made from it come in…

Recently, the Zhenba County Agricultural and Rural Affairs Bureau, in conjunction with the National Science and Technology Special Mission Team, the Shaanxi Province Tea Industry Technical System, and Northwest A&F University, held a county-wide on-site training session on summer and autumn tea resource utilization at Shaanxi Bifengchun Tea Company. The aim was to further enhance the utilization of summer and autumn tea resources in Zhenba County, promote labor-saving processing technologies, lead the development of the tea industry with new productive forces, improve the quality and efficiency of the tea industry, and support industrial revitalization. More than 60 people, including representatives from tea enterprises, specialized cooperatives, some village-level collective economic organizations, and technical experts in tea processing, attended the training. Deputy County Governor Shao Yonghong of Zhenba County conducted on-site research and guidance, proposing specific requirements regarding the utilization of summer and autumn tea resources, industrial development, market expansion, and cooperation with farmers. At the training session, Professor Zhou Tianshan, a position scientist within the Shaanxi Province Tea Industry Technical System and deputy director of the Department of Tea Science at Northwest A&F University, provided the main training. Professor Zhou introduced new equipment developed by his team, including a tea withering…