Shitai Selenium-Rich Tea

Shitai Selenium-Rich Tea

Shitai Selenium-Rich Tea is a geographical indication protected product.

　　    Breaking down "selenium-rich tea" gives you "rich + selenium + tea." "Rich" means the soil content exceeds the average, meeting the expert-researched standards for selenium richness. Selenium is an essential element for the human body, often dubbed the "king of anti-cancer" elements — this is selenium's biggest selling point. "Tea" refers to the tea leaves, and selenium-rich tea is also a type of green tea.

　　    In short, selenium-rich tea is a type of green tea rich in the element selenium, offering all the benefits associated with selenium. It is a natural and green way to supplement selenium intake.

　　    Recently, the General Administration of Quality Supervision, Inspection and Quarantine issued the "Announcement on Accepting Applications for Geographical Indication Product Protection," and "Shitai Selenium-Rich Tea," applied for by our city’s Shitai County, made the list.

　　　　    It is understood that a total of 15 products were accepted for application this time. "Shitai Selenium-Rich Tea" is the only product from Anhui Province on the publicized list this time, and it is also the only product from Chizhou City so far to pass the preliminary review of the General Administration of Quality Supervision, Inspection and Quarantine, featuring strong local characteristics.

　　    The production area of Shitai Selenium-Rich Tea covers the entire current administrative region of Shitai County, Anhui Province.

　　    I. Varieties

　　    Qimen Zhuyeqi variety, Jiukeng variety, and Yingshuang variety.

　　    II. Growing Conditions

　　    Within the production area, at altitudes between 200m and 1000m, the soil type is yellow soil, with medium and light loam textures, pH value between 4.0 and 6.5, soil layer thickness ≥60cm, organic matter content ≥1.5%, and selenium content between 0.4 and 4.4mg/kg.

　　    III. Cultivation and Management

　　    1. Seedling cultivation: Cuttings are used for seedling propagation.

　　    2. Planting: Planting is carried out from October to December each year. Planting density should be no more than 50,000 plants per hectare. Before planting, each hectare should be applied with no less than 3 tons of cake fertilizer or 22.5 tons of straw and other organic base fertilizers.

　　    3. Fertilization: Apply no less than 20 tons per hectare of well-rotted organic fertilizer annually.

　　    4. Environmental and safety requirements: The use of pesticides, fertilizers, etc., must comply with national regulations, and must not cause environmental pollution.

　　    IV. Fresh Leaf Picking

　　    From mid-March to mid-May, fresh leaves of single buds, one bud with one leaf, or one bud with two leaves are picked according to standards.

　　    V. Processing Techniques

　　    1. Process flow: withering → fixation → cooling → straightening → drying → cooling → packaging.

　　    2. Process requirements:

　　    (1) Withering: Fresh leaves must not be placed directly on the ground. During withering, avoid damage to buds and leaves caused by direct sunlight or high temperatures. The thickness of withered leaves should not exceed 5cm, and the withering time should not exceed 6 hours, during which the leaves should be turned 2 to 3 times. The moisture content of fresh leaves should be controlled between 70% and 75%.

　　    (2) Fixation: Fix the leaves at 220°C to 260°C until the leaf color turns dark green, loses its gloss, the leaf texture becomes soft with slight curling, the hand feel is slightly sticky, the grassy smell disappears, and the tea aroma emerges.

　　    (3) Cooling: Cool the leaves to room temperature after fixation.

　　    (4) Straightening: At temperatures between 110°C and 120°C, straighten the leaves until the moisture content reaches 30% to 40%, then immediately remove from the pan and cool for over 1 hour.

　　    (5) Drying: Drying is done in two stages: preliminary drying and final drying.

　　    ① Preliminary drying: Temperature between 90°C and 120°C, material layer thickness less than 2cm. When the tea moisture content reaches 20% to 30%, remove from the machine and cool for 2 to 3 hours.

　　    ② Final drying: Temperature between 80°C and 90°C, thickness between 3cm and 5cm. For the last 10 minutes before full dryness, the temperature may be increased by 5°C to 10°C. The final moisture content of the dried tea should be ≤6.5%.

　　(6) Cooling: Products after full firing must be cooled to room temperature before packaging.

　　VI. Quality Characteristics

　　1. Sensory Characteristics: Tightly rolled appearance, plump and tender buds and leaves with green luster; high and long-lasting delicate fragrance with a hint of wildflower aroma; bright yellowish-green soup color; fresh and mellow taste.

　　2. Physicochemical Indicators: Moisture ≤7%, water extract ≥36%, selenium 0.25 to 4 mg/Kg.

　　3. Safety and Other Quality Technical Requirements: The product’s safety and other quality technical requirements must comply with relevant national regulations.