Reviving the glory of Yingde red tea
In commemoration of the historical event "Eight Hundred Scholars Arrive in Yingzhou" and the spirit of hard work, the brand is named "Eight Hundred Scholars." Established in 1954, the Yingde red tea was successfully tested and exported to more than 70 regions by 1959. In 2007, Yingde red tea was recognized as a domestic geographical indication protection product.
"A millennium career, a cup of tea"
The idea of integrating tea with entrepreneurship has long been cherished: to establish an estate with "tea" as the theme that can both serve as a place for tea gatherings and inherit tea culture. Thus, the project of the "Nine Red Tea Manor" was conceived.
This is the birthplace of Yingde red tea, established in 1954, renamed "Huangpi Overseas Chinese Tea Plantation" after receiving thousands of Vietnamese overseas Chinese during the anti-Chinese riots. Professor Yuan Xuepei cultivated the outstanding variety Yinghong Nine, which became one of the top varieties of Yingde red tea.
Characteristics of Yingde Red Tea
Large leaves - absorb more nutrients in the sunlight
Bud tips are robust - tightly knotted and neat
Tea buds are dense and long - shiny with golden luster
Inheriting Craftsmanship
Dozens of processes, each step is dedicated to making tea with care.
Fresh leaf picking, withering, rolling, fermentation, drying, high-temperature sterilization.
New: Every tea tree is carefully nurtured
Nourishment: Organic nutrients for tea trees from cow dung and peanut bran.
Pest control: Use sugarcane leaves to attract red belly spiders to control small green leafhoppers. Also, use insect traps and sticky boards to capture pests.
Mysterious Tea Fragrance Zone at 23.5°N Latitude
Jiu Hao Red Tea Manor in Guangdong Province covers an area of over 3000 acres, located on the edge of the Tropic of Cancer, providing an excellent natural environment for tea tree growth.
- Acidic soil
- Average annual temperature of 20.7°C
- Abundant rainfall
Details
The precipitation of a long song over time.
The refining of a boiling sweet spring.
