The best in golden tea. The raw materials are selected from excellent one-bud-one-leaf super bud embryos. The weight of each acre of tea garden in each tea-picking season is less than 1 kg, and there are about 50,000 buds and leaves in every 0.5 kg of finished tea. Exclusive quality, showing noble luxury, only owned by a few politicians and nobles.
Amber gold tea-Tianjiao series
Treasures in golden tea. The raw materials are carefully selected, and one bud and two leaves are tightly tied to the superior bud embryo. Each tea-picking season weighs less than 5 kg per mu of tea garden, and there are about 20,000 bud leaves in every 0.5 kg of finished tea. Proud quality is a new choice for high-end business people to live a noble, elegant and healthy lifestyle.
Hucha-Tiancheng Series
Fine products in golden tea. The raw material is a high-quality bud embryo with one bud and three leaves, which is slightly loose. The weight of each acre of tea garden in each tea-picking season is less than 25 kg, and there are about 10000 bud leaves in every 0.5 kg of finished tea. Natural quality is a new choice for the middle class to enjoy an elegant, healthy and fashionable lifestyle.
Drinking style
Different from the drinking method of ordinary pressed tea, amber gold tea can be scattered in a cup, brewed directly with boiling water, and can be drunk in one minute, and you can enjoy the "anytime, anywhere, easy and simple" drinking method; You can also brew with Kung Fu teacups, drink them repeatedly, enjoy elegance and fashion, meet the unique health needs of high-end people, and let you easily experience dignity and luxury at any time.
According to the ancient book "twelve o'clock regimen", it is suggested that the best season for drinking amber gold tea is:
Shi Mao (7:00-9:00 am) can promote the excretion of garbage toxins in the body;
At noon (19 o'clock to 2 1 o'clock), the heart machine can be protected to work normally;
Shihai (2 1 pm to 23 pm) can immerse the body and soul in warm silence.
Best drinking amount: 2-5g each time, 2-3 times a day.
Health-preserving efficacy
Amber golden tea is rich in a kind of plant gold element-golden flower (scientific name is Eurotium cristatum) which has made great contribution to human health. Its efficacy is comparable to that of wild Ganoderma lucidum, which can effectively balance human metabolic function, enhance cell vitality and improve human immune function. Drinking this tea regularly can obviously reduce blood fat and weight, beautify and lose weight, delay aging, regulate the stomach and intestines, and have excellent health care effect. Drinking after drinking can quickly sober up. Amber gold tea is known as the new hope of human health in 2 1 century.
Liu Zhonghua, Father of Golden Tea
Liu Zhonghua, male,/kloc-0 was born in March, 1965, from Hengyang, Hunan, party member. Professor and doctoral supervisor of Hunan Agricultural University. Hunan Agricultural University is the leader of tea science, the doctoral supervisor of tea science and the leader of medicinal plant resources engineering. The founder of "golden flower extracting alcohol" technology is known as "the father of golden tea".
He is currently the director of Hunan Natural Products Engineering Technology Research Center, the director of Medical Resources Engineering Department of Hunan Agricultural University, the director of Tea Research Institute of Hunan Agricultural University, and the director of Natural Products Research Center of Hunan Agricultural University. He used to be vice chairman of China Tea Society and Tea Extract Branch, vice chairman of Technical Committee of National Tea Industry Engineering Technology Research Center, vice chairman and deputy director of Plant Extract Branch of China Chamber of Commerce for Import and Export of Medicines and Health Products, deputy director of Expert Committee of China Tea Import and Export Chamber of Commerce, chairman of Hunan Tea Society, vice chairman of Hunan Tea Association and vice chairman of Hunan Nutrition and Health Food Society. He used to be the deputy editor-in-chief of Tea Science and the standing editorial board of China Tea, China Medical Research and Natural Products &; Deputy editor-in-chief of Human Health and Journal of Hunan Agricultural University. He is also an evaluation expert of National 863 Project, National Science and Technology Award, National Natural Science Foundation, major international scientific and technological cooperation projects of Ministry of Science and Technology, innovation fund for small and medium-sized enterprises of Ministry of Science and Technology, national key new product plan, agricultural scientific and technological achievements transformation fund of Ministry of Science and Technology, and a senior expert of Ministry of Agriculture.
1993 was awarded as "Outstanding Young Key Teacher in Hunan Province",
1995 was awarded the title of "Excellent Young and Middle-aged Expert in Hunan Province".
1996 was selected as "Cross-century Talents in Hunan Province",
1997 was selected as "Cross-century Academic Leader in Hunan Province",
1999 won the second "Hunan Youth Science and Technology Award",
200 1 won the "Top Ten Science and Technology Entrepreneurship Award in Hunan Province".
In 2003, he won the title of "National Excellent Scientific and Technological Worker" and was selected as "the first batch of top talents of Hunan Agricultural University".
In 2004, he was selected as "Hunan New Century 12 1 Talent", and won "Top Ten Outstanding Young People in Hunan Province's Science and Technology Innovation Award" and "Expert with Special Government Allowance from the State Council".
In 2005, he was selected as "Outstanding Talents of the Ministry of Education in the New Century" and won the title of "Top Ten Scientific and Technological Innovations in Changsha".
In 2006, he was selected as "National Million Talents in the New Century".
In 2007, he was selected as "Leading Talents of Science and Technology in Hunan Province".
In 2008, he was selected as a postdoctoral fellow of tea deep processing in the tea modern technology innovation system of the Ministry of Agriculture.
In 2008, he won the second prize of national technological invention. Since the founding of New China, six people in Hunan have won this honor.
Professor Liu Zhonghua has long been engaged in the study of tea science and functional components of medicinal plant resources. He has profound academic attainments and high academic status in the fields of tea science research, such as tea functional component chemistry, tea deep processing and comprehensive utilization, tea processing theory and new technology, tea manufacturing chemistry and product chemistry, plant functional component separation and purification engineering, and natural health food development. He has published more than 80 academic papers1in core academic journals at home and abroad, and edited books and textbooks 15 such as Tea Processing, Top Ten Famous Tea in Hunan, Tea Products Processing in China, Green Chemistry and Chemical Engineering, and Modern Chemical Commodity Manufacturing Technology.
In 2009, after ten years of research and development led by Professor Liu Zhonghua, the technology of "Golden Flower Extraction of Alcohol" was successfully applied to amber gold tea. This technology has changed the traditional production process of fried green tea and created the seventh largest tea series-Golden Tea, which makes tea meet the needs of modern elites and has great health-preserving effects, and is known as the "father of Golden Tea".
Key laboratory of tea science
The Key Laboratory of Tea Science is the State Key Laboratory of Tea Science Research and Education jointly accepted by China Academy of Agricultural Sciences and the Ministry of Education.
Headed by Professor Liu Zhonghua, a famous tea expert in China, the laboratory has 30 teaching and research staff, including professors, doctoral supervisors 16, associate professors 18, off-campus part-time professors and researchers (including 4 overseas professors). There are four main research directions in the laboratory: chemistry of tea functional components, tea processing theory and new technology, tea biotechnology and germplasm innovation, tea physiology and pollution-free cultivation.
The laboratory has modern advanced instruments and equipment worth nearly 20 million yuan, which strongly supports the comprehensive scientific research of tea. At the same time, it has the conditions of step-by-step amplification research and development, laboratory research, micro-factory pilot test and industrial scale production. Since its establishment, it has undertaken 84 key scientific research projects, published more than 300 academic papers in core journals and academic seminars at home and abroad, 8 of which were included in SCI, and edited or edited 26 academic monographs and textbooks. It has won many national and provincial awards 10 and more than 20 appraisal results.
Related terms
Purification technology of golden flower
The technology of "Golden Flower Extracting Alcohol" was developed by a doctoral team led by Professor Liu Zhonghua, a world-renowned tea expert, for ten years. In June 2009, it was successfully applied to amber gold tea and applied for intellectual property protection in 85 countries. Traditional tea can be divided into two categories according to the production process, namely fermented tea and fried green tea. Fermented tea is made by withering bud leaves, rolling and cutting, stacking and drying. Stir-frying green tea is to fry the bud leaves in a pot, or steam them and then dry them. Amber gold tea made by the process of "golden flower extracting alcohol" is a kind of plant gold element with great effect on human body, which takes the high-quality bud embryo of Hunan Xuefeng Mountain 1000 meters high mountain organic tea garden as raw material, changes the traditional production process of fermented tea through technical control of tea fermentation process, and simulates the environment in the cave of "five-colored stone" by artificial technology, and induces tea to grow densely without pressing. The technology of "extracting alcohol from golden flower" was applied to the field of tea making, so as to reduce the damage of organic compounds that are beneficial to human body due to improper withering or excessive frying, and avoid different degrees of green, bitter, astringent, stuffy and stale flavor caused by fermentation. The technology of "golden flower extracting alcohol" has promoted the great transformation of tea-making technology from artistic operation to scientific, modern and healthy operation.
Jinhua
Jinhua is unique to amber gold tea, which was developed by Professor Liu Zhonghua, a world-famous tea expert, and his doctoral team for ten years. Through the infinite intelligent control of temperature and humidity, the bud leaves are alcoholized, and the tea leaves are induced to grow thick and naturally fluffy. This is a plant gold element that has made great contributions to human health, commonly known as "golden flower", which is not available in traditional tea leaves. This probiotic can release active proteins such as polyphenol oxidase, pectinase, cellulase and protease. It can catalyze the oxidation, polymerization, degradation and transformation of various biochemical components in bud leaves, and produce small molecular active substances beneficial to human body, which can effectively balance human metabolic function, enhance cell vitality and improve human immune function, and its efficacy is equivalent to that of wild Ganoderma lucidum.
Fashion tea
Fashion tea is a fashionable and noble new tea that abandons the "tea culture" of China for thousands of years and changes for the actual needs of consumers from the interests of modern consumers. The birth of fashionable tea depends on the technology of "golden flower alcohol extraction", which was developed by Professor Liu Zhonghua, a world-renowned tea expert, and his doctoral team in 10. In June 2009, it was successfully applied to amber gold tea and applied for intellectual property protection in 85 countries.
As a representative of fashionable tea, amber gold tea is also the first fashionable and distinguished tea in China. It's as fashionable, simple and convenient as drinking coffee. Amber gold tea with the technology of "golden flower extracting alcohol" is different from traditional culture tea: first, it changes the taste to avoid different degrees of green, bitter, astringent, boring and stale produced by frying or fermentation, and adjusts it to be sweet, refreshing, mellow and smooth, which becomes more acceptable to consumers; The second is to change the product packaging, break through the old antique style, and make it fashionable and noble; The third is to change the problem of insomnia after drinking tea from the efficacy, so as to attract more consumers; Fourth, unlike pressed tea, small bags of bulk tea can be scattered in cups and brewed directly with boiling water, which can be drunk in one minute. You can enjoy the "anytime, anywhere, easy and simple" drinking method, or you can brew it in a kung fu teacup and drink it repeatedly for convenience; Fifth, it is rich in a kind of plant gold element-Golden Flower (scientific name Cephalosporium coronatum) which has made great contribution to human health. Its efficacy is comparable to that of wild Ganoderma lucidum, which can effectively balance human metabolic function, enhance cell vitality and improve human immune function.
Regular drinking of amber gold tea can obviously reduce fat and lose weight, beautify and lose weight, delay aging and regulate the stomach, which has excellent health care effect. Drinking after drinking can quickly sober up. Once introduced, amber gold tea has been widely loved by fashionistas and regarded as the new hope of human health in the 2 1 century.