Yongding Wanying Tea

Yongding Wanying Tea

Yongding Wanying Tea is a protected geographical indication product.

　　“Yongding Wanying Tea” has a production history of over 200 years. It is made from more than 30 authentic Chinese medicinal herbs using traditional herbal preparation techniques. With its refined formula, proven efficacy, long history, and unique cultural heritage, it is widely loved by the public and enjoys a great reputation both at home and abroad. The approval of Yongding Wanying Tea as a protected geographical indication product is of great significance in effectively regulating the product market, maintaining brand reputation, and promoting the healthy development of the specialty industry.

　　 The production area of Yongding Wanying Tea covers the current administrative region of Yongding County, Fujian Province.

　　I. Requirements for Raw and Auxiliary Materials

　　1. Raw Material: Dried Tieguanyin tea leaves processed from fresh leaves of Tieguanyin tea trees grown within the production area using oolong tea processing techniques.

　　2. Auxiliary Materials: Thirty-three types of Chinese medicinal herbs including fennel, cardamom, amomum fruit, costus root, sandalwood, cinnamon, dahurian angelica root, platycodon root, notopterygium root, changium root, hawthorn, peucedanum root, poria cocos, papaya, nutmeg, areca seed, rhubarb, dried tangerine peel, peppermint, atractylodes, cloves, areca nut, pinellia tuber, perilla leaf, poria, hyacinth bean, cyperus rhizome, atractylodes lancea, magnolia bark, elsholtzia, bitter orange fruit, and alisma, all of which meet the requirements of the Pharmacopoeia of the People’s Republic of China.

　　3. Water: Mountain spring water sourced from under the Jinfeng Mountain Range within the production area, processed through secondary reverse osmosis and other special techniques.

　　II. Production Technology Requirements

　　1. Cultivation and Processing of Raw Materials:

　　(1) Site Conditions: Mountainous areas within the production area at an altitude of over 600m; soil texture is slightly sandy red soil; pH value between 4.5 and 5.6; organic matter content ≥1.5%; soil layer thickness ≥60cm.

　　(2) Seedling Raising: Cuttings are used for seedling cultivation from September to November each year.

　　(3) Planting: Spring planting from mid-February to early March; autumn planting from late October to late November; reasonable planting density.

　　(4) Fertilization: Fertilization depth ≥20cm, with no less than 3 tons of organic fertilizer applied per hectare.

　　(5) Harvesting: Picking begins when 55% to 65% of new shoots show matured buds with partially open surfaces, picking 3 to 4 leaves along with the bud.

　　(6) Environmental and Safety Requirements: The use of pesticides, fertilizers, etc., must comply with national regulations and must not pollute the environment.

　　(7) Tea Processing:

　　① Process Flow: Withering → shaking (cooling) → fixation → initial rolling → initial drying → wrapping and rolling → final drying → baking → packaging.

　　② Key Process Requirements:

　　Withering: The leaves become soft, their color darkens, and the tips of new shoots slightly droop—this is the optimal stage.

　　 Shaking (Cooling): Begin slowly and lightly, then increase speed and intensity. Shake more for spring tea, less for summer tea. Adjust according to leaf condition and weather.

　　Fixation: Stir-fry in a 200°C to 220°C roller fixation machine for 3 to 5 minutes.

　　Wrapping and Rolling: Repeat wrapping and rolling 3 to 4 times, each time for 10 to 15 minutes.

　　Initial Drying: Dry the wrapped and rolled tea on a machine set at 80°C to 90°C for 20 to 30 minutes, until the tea no longer sticks to the hand.

　　Final Drying: Dry at 80°C to 90°C for 8 to 10 minutes, until the tea feels slightly prickly when held and is about 70% dry. Then remove from the machine to cool and dissipate heat for 1 hour.

　　Baking: Slow baking with low heat at around 70°C for approximately 1 to 2 hours. When the tea leaves can be easily crushed by hand and the stems snap easily, and the tea aroma becomes apparent, remove from the machine to cool and dissipate heat.

　　Packaging: Package the finished tea and store it in the warehouse for later use.

　　2. Yongding Wanying Tea Processing Technology:

　　(1) Processing workflow: selection → preparation → ingredient mixing → crushing → sterilization → granulation → drying → packaging → finished product warehousing.

　　(2) Key process requirements:

　　① Selection: Raw materials undergo individual processes such as picking, winnowing, water sorting, screening, cutting, slicing, scraping, removing, brushing, wiping, scorching, rolling, and soaking to complete the selection.

　　② Preparation: After slicing, the herbs are softened by soaking, promptly dried, and then prepared according to traditional manufacturing techniques.

　　③ Crushing: The prepared clean herbs are poured into a crusher to be ground into medium powder, then sieved (sieve mesh size ≥80 mesh).

　　④ Sterilization: The medicinal powder, rice flour, and water are placed in a mixer and blended for 10 minutes to form a soft mass. It is then steam-sterilized in a multi-functional traditional Chinese medicine sterilization cabinet for about 60 minutes.

　　⑤ Granulation: The sterilized soft mass is placed in a granulator to form granules using a 16-mesh sieve.

　　⑥ Drying: The granules are evenly spread on drying trays at a thickness of 3.5 cm to 4.5 cm, then placed in an oven. Initial drying temperature is 40°C to 45°C, then increased to 60°C to 70°C for 8 to 13 hours. Every 3 hours, the granules are stirred and adjusted. Final moisture content of the dried granules is controlled below 10%.

　　⑦ Packaging: Yongding Wanying Tea granules are packaged using an automatic packaging machine; or qualified granules are compressed into tablets by a tablet press and then packaged using an automatic tablet packaging machine.

　　⑧ Warehousing: Products are packaged according to different specifications and stored in the warehouse.

　　IV. Quality Characteristics

　　 1. Sensory characteristics:

　　Item   Granular   Block-shaped

　　Appearance   Brownish granules with uniform particle color and size (12 mesh)   Light reddish-brown small flat round blocks with intact rounded edges. Uniform in size, thickness, and color (diameter 21mm, thickness 10mm)

　　Color   Brownish granules or light reddish-brown flat round blocks with uniform color.

　　After being steeped in boiling water or decocted, the liquid is light reddish-brown.

　　Aroma   Possesses a pure, delicate sandalwood fragrance, free from musty or other off-odors.

　　Taste   Slightly bitter, richly aromatic, with a sweet aftertaste and lingering fragrance; leaves one feeling refreshed and the stomach feeling clean after consumption.

　　 2. Physicochemical indicators:

　　   Item         Indicator

　　Water-soluble extract content (%)           ≥30.0

　　Moisture content (%)             ≤12

　　Bag (block) weight (g)             3±8%