Basic Introduction to Micang Mountain Tea

Micang Mountain Tea is a specialty of Wangcang County, Guangyuan City, Sichuan Province, China, and is a product protected by China's national geographical indication. The tea gardens are scattered among the mountains of Micang Mountain within Wangcang County, belonging to a high-altitude tea region. Here, the air is fresh, the climate is mild, rainfall is abundant, and the soil is fertile. The tea produced here has a green and lustrous color with fine and intact leaves at the base.

Nutritional Value

Modern scientific separation and identification have revealed that tea contains over 400 organic chemical components and more than 40 inorganic mineral elements. The organic chemical components and inorganic mineral elements in tea contain many nutritional and medicinal ingredients. Organic chemical components mainly include: tea polyphenols, plant alkaloids, proteins, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes, pigments, etc.

Product Characteristics

The characteristics are as follows: the shape is flat like a sword, the color is jade-like, the aroma is fragrant and long-lasting, the infusion color is yellowish-green and bright, the taste is fresh, pure, rich, and sweet, and the infused leaves are yellowish-green and bright.

History and Folk Customs

The origin of Chinese Tea drinking is subject to various theories: tracing the origins of Chinese Tea drinking, some believe it started with the mythical figure Shennong in ancient times, others believe it began during the Zhou Dynasty, or even the Qin, Han, or Three Kingdoms periods. The reason for these varying theories is primarily due to the fact that before the Tang Dynasty, the formal character for “tea” was “tú”. In his work, “The Classic of Tea,” Lu Yu, the author, simplified the character “tú” to “chá.” Some people thus claim that tea originated in the Tang Dynasty. However, this is merely a simplification of the character, and the use of the character “chá” can be traced back to the Han Dynasty. Lu Yu merely summarized the history and culture of tea drinking by earlier generations, indicating that the history of tea predates the Tang Dynasty by many years.

Manufacturing Method of Micang Mountain Tea

Fresh leaves → withering → fixation → cooling → sieving → shaping → initial drying → cooling → rolling and stir-frying → cooling → aroma enhancement → sorting → grading → inspection → refrigeration → packaging.

Awards and Honors

It has successively won awards such as the first prize and quality award of the “China Tea Cup,” the gold prize of the Hangzhou International Tea Fair, the gold prize of the China (Chengdu) International Fair, the gold prize of the “Ganlu Cup” in Sichuan Province, the first prize of the Guangming Cup, the gold prize of the first “Micang Mountain Cup” in Guangyuan, and other honors. In 2009, after review by the General Administration of Quality Supervision, Inspection and Quarantine of China, it was decided to implement national geographical indication product protection for Micang Mountain Tea.