Nanchuan Broken Red Tea

Nanchuan Broken Red Tea

　　Nanchuan Broken Red Tea: Known for its qualities of “strong taste, robust body, freshness, and aroma,” it maintains consistent quality. It has earned high praise from foreign buyers. Since 1982, it has hosted tea merchants and industry professionals from Japan, the United States, the United Kingdom, Pakistan, and other countries, all of whom spoke highly of Nanchuan’s teas.

Nanchuan has also sent delegations to Japan and the United States three times for inspection, research, and tea promotion. The “Emei Brand” Nanchuan Broken Red Tea processed here won the Gold Award at the 25th International Food Expo in Geneva in 1986, and another Gold Award at the China World Expo in 1988. The “Xiangyang Brand” Nanchuan Broken Red Tea sells well both domestically and internationally. Nanchuan Broken Red Tea is hailed as one of the “Five Golden Flowers” of Sichuan tea. Nanchuan has been designated as an export base for high-quality broken red tea.

Nanchuan Broken Red Tea is primarily made from one-bud, two-or-three-leaf fresh leaves of the Yunnan large-leaf tea variety, mostly second- and third-grade leaves. Among them, one-bud, two-leaf fresh leaves account for over 50%, while similarly tender opposing leaves and single leaves must not exceed 20%. Processing steps include: withering of fresh leaves – rolling – cutting – shaking and sieving (repeated cutting and screening of sieve oversize) – fermentation – drying. The finished Nanchuan Broken Red Tea features tightly rolled, heavy grains with a dark, glossy color. Its aroma is rich and long-lasting, the flavor is strong, bold and brisk, the liquor is bright red, and the leaf base is tender, bright, and even.