History

The tea produced in Daguan County has a long history, and the famous “Cuihua Tea” is named after the sloping land around the Cuihua Temple in the east of Daguan County.

During the Qing Dynasty, there were dozens of good tea trees around the Tsui Wah Temple, and the introduction was from a Buddhist monk at Cuihua Temple. Cuihua Temple is surrounded by a sunny landscape with a suitable soil for the growth of tea trees. Monks in the temple are long in tea making techniques. Every year before and after Ching Ming, one or two fresh leaves are picked, three fried and three kneaded, and green tea is used to make green tea with good aroma and color. "Cuihua Tea" has delicate leaves, a curved ring after processing, and a slight golden stripe. After being put into a cup and boiled with boiling water, the leaves tumbling with water are beautiful. There are beautiful names "gold earrings." In 1915, he won second-class trademark honors at the Panama International Fair. "Cuihua Tea" was a tribute to the Empress Dowager Cixi and a tribute to Buddhist sacred places such as the Sichuan Buddhist monks in the Cuihua Monastery. Once known one. By 1950, Tsui Wah Tea Tree had developed from several strains around the temple to several hundred strains, and gradually introduced to counties and districts. The average annual tea production capacity was more than 10 tons. However, pure tea is still only an annual output. A few hundred pounds. In October 1955, the country assigned Nie Aizhong, a graduate of Tea College of Zhejiang Hangzhou College of Agriculture, to work in the Construction Department of Daguan County Government. He devoted himself to the technical guidance of tea production. At the end of 1955, he established Cuihua Tea at Laocun Temple in Cuiping Mountain. In the factory, Nie Aizhong researched and designed a hand-pulled barrel kneading tea machine. Under the guidance of Nie Aizhong, the tea processing technology added a process of “killing the green” and changed it into three ways. Bucket kneading the tea machine to knead the tea, changing the sunburn to a wooden oven, drying the oven. In 1957, in order to expand production and relocate the tea factory to Guo Jiaxuan, new varieties such as black tea and imitation Longjing tea were added. Imitation Longjing tea has a very high demand for leaves. It must pick the first young leaves before and after the rainwater season, leaving only one bud and one leaf. When the production is not through the fixation process, directly into the pan fry, hand overturned with mild fire. The finished product is required to protect the “flat, flat, straight” shape. It is yellowish-green, and the tea juice that is soaked is green, such as jade, and the person is called “green soup head”. This kind of tea is high in price due to its fine raw materials, fine processing, and low yield. The traditional Cuihua tea processing technology is to kill, knead, and bake a few programs. After processing, the tea leaves are required to have a "strip, bend, and bright" appearance. That is, the shape of the tea must be long, thin, and curved like a moth eyebrow, and the color is slightly black and shiny, and the soup is green in yellow. For the sake of distinguishing it from imitation Longjing tea, it is named "brow tea".

In 1962, he had made a special pound of Tsui Wah imitation Longjing tea, which was dedicated to Chairman Mao. In 1963, after contact with Zhaotong Prefectural Party Committee, Zhu Tangsheng, who produced Longjing tea in Hangzhou, was assigned to the Daguan Cuihua Tea Factory to teach the production of Hangzhou Longjing tea and beads. In 1986, a small electric “4 5” type tea kneading machine was imported from Qilian County, Sichuan Province. The tea processing technology from this point completed the tea kneading machine, the home-made drying appliance to the electric tea kneading machine, and the double pot fixing. And then to the drum to fix the two technical transformation of iron drying. In 1980, the name was unified, and the tea produced using Longjing tea processing technology was called “Cuihua tea”, and the tea produced using eyebrow tea processing technology was called “Cuihua green tea”. In September 1981, the test results of Yunnan Agricultural University's tearoom showed that the amino acid content per 100 grams of Tsui Wah Tea was 443.67 milligrams, which was 60% more than the 279.29 milligrams of Yunnan Yeye Tea "Nanbei North Mill." Therefore, the Yunnan Tea Research Society evaluated the taste of Tsui Wah tea: Tsui Wah tea is flat, flat, and straight. It has beautiful appearance, uniform evenness, yellowish-green color, clear and bright, fragrant, mellow taste, and tender and bright leaves. Therefore, from 1980 to 1983, the province's famous tea was selected for four consecutive years.

In 1999, after the Daguan County government changed the tea company into a contracted operation, the company invested 460,000 yuan to renovate and reconstruct 600 mu of old tea gardens. After the transformation, the annual production of fresh tea was increased by 25 kilograms per mu and the annual output value per mu was more than 300 yuan. The company has grown from a scale of only 20 tons in the past to an annual output of more than 100 tons and an output value of more than 2 million yuan. At present, the company is creating a brand, a variety of marketing methods will be "Huang Lian River" brand tribute tea products to the market in a comprehensive manner, establish brand effectiveness. Make the tea culture of the mark rich and colorful, Daguancui Huacha will certainly be fragrant and divine with its unique taste.

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