Jinzhai Black Tea

Jinzhai Black Tea

Jinzhai Black Tea is a geographical indication agricultural product.

　　Jinzhai Black Tea is a specialty of Jinzhai County, Lu'an City, Anhui Province. It features tightly rolled, fine, dark, and glossy leaves with golden tips, a bright copper-red liquor with an amber-golden rim, a toasty aroma with sweet undertones, a mellow and refreshing taste with a lingering sweetness, and uniformly bright red leaves. Jinzhai Black Tea is a nationally protected geographical indication agricultural product.

　　Jinzhai is the homeland of premium famous teas, boasting an exceptionally suitable environment for tea cultivation. The area is surrounded by rolling peaks and dense forests and bamboo groves. The two large reservoirs, Meishan and Xianghongdian, form high gorges and calm lakes with lush green islands. Natural attractions such as Tianzhuangzhai, Swallow Valley, and Red Stone Valley within the region feature unique rock formations, clear springs, and serene landscapes.

　　Jinzhai has a long history of tea production. As early as the Tang Dynasty, the “Tea Classic” by Lu Yu, the Sage of Tea, mentioned “Lu Zhou Liu’an (tea)”. The “Comprehensive Examination of Literature” records that in 965 AD (the third year of the Qiande era of Emperor Taizu of Song), official tea stations were established within Jinzhai County. During the Ming Dynasty, Xu Guangqi referred to “Liu’an’s sliced tea” as “the finest of all teas” in his “Complete Treatise on Agriculture”. In the 1950s, experts guided by the Department of Tea Science at Anhui Agricultural University (formerly the Tea Specialization Program at Fudan University) helped Jinzhai produce black tea of exceptional quality.

　　Jinzhai Red Tea has a mild nature. Its leaves are tightly rolled, round, straight, and glossy with prominent golden tips, featuring a dark and glossy color, a sweet and high-fired aroma, and a bright copper-red liquor with an amber-golden rim. The taste is fresh, refreshing, sweet, and mellow, leaving a smooth and thirst-quenching aftertaste. Long-term consumption can strengthen bones and teeth, aid in weight loss and fitness, boost heart health, prevent diseases, protect against radiation and cancer, and promote overall well-being.

　　In 2013, “Jinzhai Black Tea”, applied for by the Jinzhai County Tea Development Office, passed the review of the Agricultural Product Quality and Safety Center of the Ministry of Agriculture and expert evaluation, and was registered as a nationally protected geographical indication agricultural product.

　　Geographic Range

　　The geographic indication protection area for Jinzhai Black Tea covers the entire Jinzhai County. All 23 townships within the county are suitable for producing Jinzhai Black Tea, among which 14 townships—Meishan, Mabu, Youfangdian, Qingshan, Zhangchong, Quanjun, Taoling, Tiechong, Yanzihe, Tianzhuangzhai, Gubei, Wujiadian, Huashi, and Baitafan—are recognized for producing the highest quality tea. Geographic coordinates: 31°06′–31°48′N, 115°22′–116°11′E. It borders Yu’an District and Huoshan County of Lu’an City to the east, Yingshan County and Luotian County of Hubei Province to the south, Macheng of Hubei Province and Shangcheng of Henan Province to the west, and Gushi County of Henan Province, Huoqiu County, and Yeji of Anhui Province to the north. The protected production area spans 381,400 hectares, including 165,000 acres of tea plantations.

　　Product Quality Characteristics

　　(1) External Sensory Characteristics: Jinzhai Black Tea features tightly rolled, fine, dark, and glossy leaves with golden tips, a bright copper-red liquor with an amber-golden rim, a toasty aroma with sweet undertones, a mellow and refreshing taste with a lingering sweetness, and uniformly bright red leaves. Its distinctive quality traits are “copper-red liquor” and “toasty-sweet aroma.” (2) Internal Quality Characteristics: Jinzhai Black Tea is rich in nutrients such as tea polyphenols, theaflavins, various free amino acids, and minerals. It contains ≥34.0% water extract, ≤6.5% total ash, ≥9% tea polyphenols, >1.5% free amino acids, ≥2% caffeine, ≥0.1% theaflavins, and ≥2.5% thearubigins. (3) Safety Requirements: Production must strictly adhere to the following standards: GB2762 “National Food Safety Standard – Limits of Contaminants in Foods,” GB2763 “National Food Safety Standard – Maximum Residue Limits for Pesticides in Foods,” NY/T5018 “Technical Regulations for Pollution-Free Tea Production,” and NY/5020 “Environmental Conditions for Pollution-Free Tea Production” as the general benchmarks, and follow GB/T 13738.2 “Congou Black Tea” for production. (4) Packaging: Packaging materials must be clean, moisture-proof, undamaged, and odor-free, complying with NY/T658 “General Guidelines for Green Food Packaging.” (5) Storage and Transportation: Optimal storage and transport temperature is 3°C to 7°C. Protection from sunlight, rain, high temperatures, and compression is required. Storage and transport must avoid mixing with toxic, harmful, or odorous substances, and comply with NY/T1056 “Green Food Storage and Transport Guidelines.”